1.Understanding the FLE-based organizational knowledge creation process in hospitality firms

Rao, Y, Fang, MJ, Li     More...

Rao, Y, Fang, MJ, Liu, C     Less

TOURISM MANAGEMENT[0261-5177], Published 2023, Volume 94, Pages 104660

收錄情况： WOS SCOPUS

WOS核心合集引用: 4  2022影響因子:  12.7 

2.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,

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WOS核心合集引用: 1  2022影響因子:  11.1 

3.Knowledge management practices of tourism consultants: A project ecology perspective

Liu, C, Williams, AM     More...

Liu, C, Williams, AM, Li, G     Less

TOURISM MANAGEMENT[0261-5177], Published 2022, Volume 91,

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WOS核心合集引用: 2  2022影響因子:  12.7  发表年影響因子:  12.7 

4.Rethinking Lockdown Policies in the Pre-Vaccine Era of COVID-19: A Configurational Perspective

Zhang, ZA, Liu, C, N     More...

Zhang, ZA, Liu, C, Nunkoo, R, Sunnassee, VA, Chen, XY     Less

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH[1661-7827], Published 2022, Volume 19, Issue 12,

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WOS核心合集引用: 1 

5.Leadership styles that work in the 'new normal'

Gou Rui, Liu Chao     More...

Gou Rui, Liu Chao     Less

Times Higher Education[0049-3929], Published 2022,

6.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

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