Purpose This study aims to identify the impact of affective components on behavioral intentions applying electronic word of mouth (eWOM) and is based on the “cognitive–affective–conative” model. EWOM allows researchers to get new insights about consumers’ behavior and explores new patterns of consumers’ decision-making processes. Design/methodology/approach This study is based on the theory of planned behavior (Ajzen, 1991), doubled with “cognitive–affective–conative” model (Oliver, 2014). This study applies structural topic modeling to examine the impact of satisfaction dimensions from all the Tripadvisor reviews on consumer behavioral intentions. The research sample covers all restaurants located in St. Petersburg (n = 10,424) and all consumers’ reviews (n = 286,642). Findings In this study, the dimensions of the affective component were identified. The results demonstrate that dimensions of the affective component (food quality, service quality, atmosphere and cost fairness) affect behavioral intention (willingness to share positive emotions). In total, 20 topics, forming these dimensions, have been indicated. Consumers tend to pay more attention toward food quality and restaurant staffs’ work when they are willing to share positive emotions and tend to point out auxiliary service when they have less willingness to share positive emotions. Random restaurant visits tend to increase the willingness to share positive emotions. Originality/value Research originality lies in a new methodological approach which is based on text mining techniques. To the best of the authors’ knowledge, this study is the first attempt to examine consumer behavior through the lens of the “cognitive–affective–conative” model based on eWOM and covers all businesses in the specific economic sphere. This has allowed the researchers to reveal new dimensions of consumer behavior and brought more insights into the consumers’ decision-making process.

The entrepreneurial idea and opportunity are formed in the entrepreneurial process, which is characterized by entrepreneurial learning. During the entrepreneurial journey, the entrepreneur repeatedly reassesses the maturity of his business/venture idea and venture creation process to enter the market. The entrepreneur’s decisions are influenced by both objective and affective circumstances. This study aims to identify and map the fluctuations of idea–opportunity perception and affection by a student entrepreneur throughout the entrepreneurial learning journey simulating a genuine entrepreneurial (learning) process. The data collection of variables took place during an entrepreneurship course that modeled the entrepreneurial journey via process-based entrepreneurship training and applying feasibility and attractiveness self-assessment, observation and in-depth interviews. A small group of doctoral students developed their business ideas during a process-based entrepreneurship course. After each lesson and homework, they assessed the feasibility and attractiveness of their idea and opportunity. The results showed asynchronous fluctuations in these individual context-based perception variables, frequently depending on the progression of the entrepreneurial journey. The study added the concept of affective artifact and some generalizing dimensions to describe the entrepreneurial journey. Recommendations are given for the implementation and research of entrepreneurial process-based training.

Social entrepreneurship plays an important role in the maintenance of economic prosperity and brings benefits to society. The role of social entrepreneurship is growing in the light of challenges of the global economy, increasing uncertainty of the environment, the growth of social problems, and the emergence of crises in the 2020s. These derive an increase in economic and psychological challenges. Social entrepreneurship is known as the driver for solving global problems of society. The entrepreneurial ecosystem serves as a source of entrepreneurial opportunity, as a breeding ground for entrepreneurship. Therefore, exploring the topic of social entrepreneurship in the context of the entrepreneurial ecosystem becomes relevant. Social entrepreneurship, with respect to the entrepreneurial ecosystem, has been extensively explored. However, despite a growing body of publications, to the best of our knowledge, no bibliometric analysis is available on the topic. This analysis is important to understand what trends in the development of social entrepreneurship and the ecosystem exist, what further research directions can be recommended, and how the relationship between social entrepreneurship and the entrepreneurial ecosystem has been studied. This study aims to close the gap, consolidate research, and identify the state of the art in the field. In total, 357 publications from the Scopus database were selected for the period of 2009–2022. The study used social network analysis (bibliographic coupling network, co-citation network, citation network, and co-authorship network) and semantic analysis (semantic network) through VOSviewer version 1.6.19 and Gephi version 0.10.1 software. The results showed a growth of publications during this period, allowing us to observe influential journals, the most productive and cited authors, leading countries and universities, impactful papers, networks of collaborations, and co-citations of scholars. The paper with the highest degree of centrality is “Ecosystems in Support of Social Entrepreneurs: A Literature Review” while Sustainability is the most influential journal in the field. The analysis identified six thematic clusters within the research topic. The study contributes to the literature by presenting the research agenda, structure, characteristics of social entrepreneurship, and entrepreneurial ecosystem research.

Purpose The purpose of this paper is to identify ways to develop museum shop product, which will possess competitive advantage, and to recommend what should be done to develop such product so that it has a positive impact on the city brand of St. Petersburg. Design/methodology/approach In total, 76 museums have been studied through the observation method to describe their shops’ inventory in terms of percentages of each product. Mostly St. Petersburg museums were included in the analysis. The observation method enabled the researchers to analyse the inventory of the museum souvenir shops. The findings of the analysis enabled the researchers to reach conclusions about museums’ strategies of product development. Findings The research allowed to make the conclusion that although the museum shops in St.Petersburg demonstrate positive tendencies in the development of competitive stores’ products a lot of work is still to be done. Not all museums are characterised by availability of clear strategy for product development. They offer souvenirs (if any) which do not differ from those existing on the market according to topics and functions which are characteristic for them. Recommendations on how to make the product of museum shops more competitive were proposed. Practical implications Cities need new and fresh ways to create and promote their brands. Museums can contribute to this significantly with the help of souvenirs production. This research will provide insight into the process of how museums can do this by developing their shops’ inventory strategies. Recommendations to improve strategies for creation of competitive product were offered in the paper. Originality/value In today’s competitive conditions, museums are creating augmented products and create museum shops. Nevertheless, the role of museum shops in brand creation is underexplored. Museum shops have a high potential for creating high-quality products that may influence the museum and city brand in a positive way, as souvenirs and visual images of museum artifacts play an essential role in making an impression on tourists.

Entrepreneurship education (EE) plays an essential role in developing the competencies of modern knowledge-based societies and economies, the so-called 21st-century competencies (OECD 2018) [...]