PurposeThis research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.Design/methodology/approachA performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.FindingsWhilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.Originality/valueValuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

Food delivery mobile applications, such as UBER’S EATS and FOODPANDA mobile apps, are supported by real-time consumer transportation. The study will explain the importance of food delivery mobile apps to affect consumers’ continuance usage intention. A model with relative advantages was provided from the perspective of emotions, uses, and gratifications theory, and data collection using a food delivery mobile app that provided a survey with a hyperlink so that users would relate their experience to its use. 3,000 hyperlinks of invitations to the survey were sent out, with 431 returned. The design and relative service advantages significantly impact users, resulting in improved usage intention for mobile apps. One of the benefits is that the food delivery mobile app offers immediate services to help consumers, such as delivery or transportation. To increase efficiency, innovative food delivery mobile app link hospitality industries that achieve a one-stop service that fulfills user demand for their consumers; When the mobile app-enabled to provide precision and valuable information and create an innovative service assistant, such as a global position system and expected route of taxi and the cost, which better fulfill user needs and often leads to a higher appraisal than the previous service and enhances user intention.

Based on GM (0,N) grey model and grey structure model in grey system theory, this study takes Chinese restaurant in tourist hotel as a case to analyze service role behavior. A total of 241 questionnaires were collected to calculate index weighted coefficients, and then 12 experts carried out an investigation to construct clusters. There were 12 dimensions of professional competencies, and a total of 50 indicator factors were analyzed for role behavior in a restaurant. According to the results, there are three role behaviors for service staff in Chinese restaurants: supportive, interactive, and integrative role behaviors. In theory, this reinterprets the meaning of catering service competencies and defines the role types of catering service staff. In practical applications, restaurant managers could apply this result to help service staff to understand their current role, in order to reduce their role pressure and to increase their job satisfaction and performance.

PurposeThis study examines how professional technicians' teaching styles and students' learning readiness affect cooking skills performance in culinary inheritance.Design/methodology/approachThis study constructed a learning performance model from the situated cognition perspective using a sample of students at universities and vocational colleges on a professional technician course. A total of 4,000 questionnaires were mailed to students, of which 2,018 were returned.FindingsStudents regard technical professors as teaching experts and expect them to care for their learning, while professional technicians' knowledge sharing significantly increases students' learning performance. The findings provide insight into professional technicians' teaching styles for academics.Originality/valueThis study focuses on the situated cognition perspective and its correlation with students' learning performance and discusses professional technicians' knowledge sharing as an important influencing factor.

Businesses in the past few years have paid more and more attention to brand awareness. More and more branded hotels have launched sub-brands so as to access a new market, boost brand exposure and value, and attain new market niches. The purpose of the work was to explore, on the basis of the business model, factors affecting hotel sub-brand development in Taiwan. The modified Delphi method was firstly referred to. Next, a questionnaire was designed to serve as the basis of quantitative analysis. Third, experienced professionals from the hotel business were invited to participate in a questionnaire survey. The affecting factors of hotel sub-brand development were identified, and analysis data were generated. Grey-TOPSIS was employed to evaluate, calculate, and certify weight analysis and ranking of affecting indices of hotel sub-branding. The results explained that there are nine affecting factors for developing a hotel’s sub-branding. They are channel, target customers, customer relationship, key activities, revenue model, key partners, value proposition, key resources, and cost structure. The top four are the most important ones. This finding, figured out by using soft mathematical methods, can provide a proper evaluating way for decision making by the hotel industry, which wants to establish its sub-brands.