1.Understanding the process of a new product category from birth to maturity in the restaurant market: a knowledge evolution perspective

Rao, Y, Fang, MJ, Li     More...

Rao, Y, Fang, MJ, Liu, C, Xu, XY     Less

INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT[0959-6119], Published 2023,

收錄情况： WOS SCOPUS

WOS核心合集引用: 1  2022影響因子:  11.1 

2.How do front-line employees make decisions on whether to hide their knowledge from co-workers in hospitality firms?

Rao, Y, Lao, LF, Liu     More...

Rao, Y, Lao, LF, Liu, C     Less

INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT[0959-6119], Published 2021, Volume 33, Issue 5, Pages 1532-1553

收錄情况： WOS SCOPUS

WOS核心合集引用: 15  2022影響因子:  11.1  发表年影響因子:  9.321