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Carlos Martin-Rios

Dr Carlos Martin-Rios

Dr Carlos Martin-Rios

Associate Professor

Fachgebiet

  • Öko-Innovation
  • Innovationsmanagement
  • Zwischenbetriebliche Wissensnetzwerke
  • Nichttechnologische Innovation
  • Dienstleistungsinnovation
  • Nachhaltigkeit
  • Nachhaltigkeitstransitionen und Innovation in Unternehmen
  • Leadership und organisationales Verhalten E

Biographie

Carlos Martin-Rios (Promotion an der Rutgers University) ist außerordentlicher Professor an der EHL (EHL, Schweiz). Dr. Martin-Rios hält Master-Abschlüsse in Management, Strategic Human Resource Management und Statistik sowie einen Doktortitel in Management und Arbeitsbeziehungen von der Rutgers University (USA).


Vor seiner Tätigkeit an der EHL war er an der Rutgers University, der Universität Carlos III von Madrid (Spanien), der University of Maine (USA) und als akademischer Gast an der Universidad de Antioquia (Kolumbien) im Einsatz.


Dr. Martin-Rios ist Autor oder Co-Autor von über 40 renommierten Zeitschriftenpublikationen, über 15 Artikeln in Fachzeitschriften, 60 Konferenzbeiträgen, 3 Buchkapitel-Publikationen und wurde zu über 20 Vorträgen, Vorlesungen und Konferenzleitungen eingeladen. Er hat in den Vereinigten Staaten, Lateinamerika und Europa gelebt und gearbeitet und war sowohl in institutionellen als auch in privaten unternehmerischen Aktivitäten tätig. Als Berater war er an der Einführung von Innovations- und Talentmanagementprogrammen sowie an der Gründung zweier Beratungsunternehmen beteiligt.

Auszeichnungen

Finalist EHL Best Researcher Award (2016, 2017) Teaching Award, Innovation in Teaching Methods, University Carlos III Madrid, Spain (2011, 2010 & 2008) Harvard University Travel Grant by Real Colegio Complutense at Harvard University (2009) Dissertation Award Finalist: Industry Study Best Dissertation Award, Sloan Businees School, MIT (USA) (2008) PhD Best Research Award, Rutgers University Research Counci (2003)

Ausbildung

PhD in Management and Labor Relations, Rutgers University New Jersey

Unterrichtete Kurse

BACHELOR OF SCIENCE IN INTERNATIONAL HOSPITALITY MANAGEMENT
• Leadership and Organizational Behavior
• Sustainability transitions and Innovation in business

Unterrichtsort

EHL Campus Lausanne
EHL Campus (Singapore)
Akademische Publikationen

Akademische Publikationen von Carlos Martin-Rios

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Article

Innovation in organisational control systems: toward greater accountability

Organisational control systems are a central phenomenon, yet despite their significance, top-down command-and-control approaches often dominate research. This surmise creates no problem in hierarchical organisations where everyone knows their work...

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Article

Am I doing the right thing? : Unpacking workplace rituals as mechanisms for strong organizational culture

Workplace rituals are powerful learning mechanisms for core values that underpin organizational culture in restaurants. Yet, more research is needed to identify different types and how these rituals operate to reinforce core values in different...

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Article

Innovative management control systems in knowledge work : a middle manager perspective

Integrating theorizing in sensemaking and conceptual or contextualized metaphor theory, this study investigates how middle managers in knowledge work settings support or contest the implementation of changes in management control systems (MCS) by...

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Article

Sensemaking of organizational innovation and change in public research organizations

Purpose – The purpose of this paper is to examine through a sensemaking lens the transforming nature of scientists’ work role in public research organizations (PROs), resulting from organizational innovations in the form of collaborative culture....

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Article

Knowledge management systems in sports : the role of organisational structure, tacit and explicit knowledge

This paper aims to identify two di®erent knowledge management (KM) systems and their underlying capabilities by accounting for two contextual factors: organisational structures and type of knowledge. Speci¯cally, it seeks to explore how two di®erent...

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Article

Exploring affordances of email for team learning over time

Scant research has examined the role of information and communication technologies (ICTs) for team learning across time. Drawing on theories of team learning, group development, and technological affordances, we provide a multi-method case analysis...

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Article

The early bird gets the worm, but the second mouse gets the cheese : non-technological innovation in creative industries

In the context of economic turmoil, firms in the creative industries (CIs) must make fast decisions as to when to break through with innovations. This paper discusses nontechnological, organizational innovation of early-adopters, first movers and...

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Article

Service response to economic decline : innovation actions for achieving strategic renewal

Thispaper develops process theory on how service firms deal with persistent economic decline and the practices they adopt to overcome it. It examines how a knowledge-based service activity— commercial archeology— attempts to overcome environmental...

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Article

Organizational responses to uncertainty in the airline industry : changes in patterns of communication networks

Changing environmental conditions introduce uncertainty into organizational operations, and airlines respond in various ways. Scholars traditionally explore responses to environmental uncertainty by drawing upon theories of communication networks,...

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Article

Innovación organizativa en organismos de investigación

Public research organizations (hereinafter, PROs) are a type of knowledge organization with a strong emphasis on contributions by scientists. Although the value of PROs has seldom been questioned, their characteristics and functioning as well as the...

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Article

Small business activity and knowledge exchange in informal interfirm networks

This article explores knowledge search strategies of technology-based small firms (TBSFs) and the role that informal and proximate relationships play in the development of knowledge networks, through which knowledge exchange occurs. Drawing on...

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Article

Teaching HRM in contemporary hospitality management : a case study drawing on HR analytics and big data analysis

In this article, we discuss how hospitality students can leverage new technology and new HRM metrics from a combination of a traditional format case study and innovative data spreadsheets. We offer a teaching case study that combines the strategic...

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Article

Innovación en gestión de recursos humanos : la relevancia de las redes inter-organizativas de intercambio de conocimiento

This work draws on social network analysis to empirically assess the relationship between firm participation in inter-firm knowledge networks and innovation in human resource management (HRM). Results suggest that participation in the establishment...

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Article

Organizational control rationales in knowledge-intensive organizations : an integrative review of emerging trends

This theoretical paper uses a complete review of organizational control configuration (OCC) literature to illustrate the innovation, complexity and dynamics of control in knowledge?intensive organizations (KIOs). On the basis of interdisciplinary...

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Article

Food waste management innovations in the foodservice industry

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the...

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Article

Service innovation in times of economic crisis : the strategic adaptation activities of the top E.U. service firms

This article examines the long-term strategic adaptation activities top service firms use to respond to economic crisis. Based on a longitudinal dataset of 97 leading European service firms, it empirically conceptualizes three clusters or strategic...

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Article

A cross-country comparison of accommodation manager perspectives on online review manipulation

Accommodation businesses are increasingly dependent on a limited number of reservation platforms. A significant feature of these platforms is guest evaluations, which are transformed into ratings and rankings. As the positioning of the business in...

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Article

Hospitality innovation strategies : an analysis of success factors and challenges

Innovation in hospitality has attracted considerable interest, partly because its processes and activities are so diverse, and partly because its impact on performance is still a puzzle. This study proposes a comprehensive theoretical model that...

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Article

Value co-creation in sport entertainment between internal and external stakeholders

Co-creation as a collaborative process between organizations and customers generates unique value for both internal and external stakeholders for the company. Research generally examines and portrays customer-company co-creation as a balanced and...

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Article

Innovation strategies and complementarity between innovation activities : the case of commercial archaeological firms

As a key part of their professionalization process, creative industries (CIs) including private or contract archaeological firms (AFs) increasingly rely on bundles of technological (product/service and process) and non-technological (organizational)...

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Article

“Think sustainable, act local” – a stakeholder-filter-model for translating SDGs into sustainability initiatives with local impact

Purpose: The purpose of this paper is to develop and illustrate a comprehensive framework for how hospitality firms can overcome the broad vs. narrow dilemma in sustainable management. We develop a framework for how to break down the United Nations...

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Article

KITRO : technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants

This teaching case addresses sustainable hospitality in Asia-Pacific, specifically practices to reduce food waste. Hospitality and foodservice firms often require a third party to manage the introduction of sustainable practices. KITRO is a Swiss...

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Article

Restaurant tipping in Europe : a comparative assessment

Tipping is a social norm in many countries and has important functions as a source of income, with significant social welfare effects. Tipping can also represent a form of lost tax revenue, as service workers and restaurants may not declare all cash...

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Article

Sustainability-oriented innovations in food waste management technology

Food is essential to our survival, yet the Food and Agriculture Organization of the United Nations (FAO) estimates that about 820 million people were undernourished in 2018. In this context, food waste generation is a particularly salient issue....

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Article

Doing well by creating economic value through social values among craft beer breweries : a case study in responsible innovation and growth

Social values are key to the sustainability of organizations. Drawing on value-based research, stakeholder theory, and corporate social responsibility research, this paper builds a case study of the interplay between social values, innovation, and...

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Article

Sustainable waste management solutions for the foodservice industry : a Delphi study

Foodservice businesses influence the sustainability of their natural environment by producing significant amounts of waste. Yet, research has, thus far, been dominated by studies that limit their scope to food waste alone. Few studies have taken a...

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Article

Interfirm collaboration for knowledge resources interaction among small innovative firms

For innovative SMEs, acquiring knowledge resources may serve as an important source to enhance their knowledge base of management practices. In line with the resource interaction approach, an essential way to do this is to participate in informal...

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Article

Three anchoring managerial mechanisms to embed sustainability in service organizations

The aim of this discussion paper is to address three major concerns in establishing sustainability in service organizations regarding the intersections among external reporting, internal governance, and business management and innovation. External...

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Article

Keg wine technology as a service innovation for sustainability in the foodservice industry

Keg wine technology that allows for more sustainable packaging and distribution of wine is an innovation launched in the otherwise conservative wine industry. Yet, the study of keg wine through the lenses of sustainable offering in services is...

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Article

The true cost of food waste : tackling the managerial challenges of the food supply chain

Background : Increasing transparency and accountability in the current global food value chain is one of the biggest debates in food policy. Food waste generation and management is a global challenge that requires urgent prevention measures. Efforts...

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Article

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

Purpose: This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant segments in relation to sustainable practice-based...

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Article

Tackling food waste management: Professional training in the public interest

The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A...

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Zeitschriftenpublikationen

Montesdeoca Calderon, M.G., Gil-Saura, I., Ruiz-Molina, M.-E. & Martin-Rios, C. (2024). Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector. British Food Journal, 126(1), 471-488.

Montesdeoca-Calderón, M.-G., Gil-Saura, I., Ruiz-Molina, M.-E., & Martin-Rios, C. (2024). Tackling food waste management: Professional training in the public interest. International Journal of Gastronomy and Food Science, 35, 100863.

Martin-Rios, C., Rogenhofer, J., & Sandoval, M. (2023). The true cost of food waste: Tackling the managerial challenges of the food supply chain. Trends in Food Science and Technology, 131, 190-195.

Martin-Rios, C., Erhardt, N., & Manev, I. (2022). Interfirm collaboration for knowledge resources interaction among small innovative firms. Journal of Business Research. Retrieved from: https://doi.org/10.1016/j.jbusres.2022.08.024

Erhardt, N., Martin-Rios, C., Bolton, J., & Luth, M. (2022). Doing Well by Creating Economic Value through Social Values among Craft Beer Breweries: A Case Study in Responsible Innovation and Growth. Sustainability, 14(5), 2826. https://doi.org/10.3390/su14052826.

Martin-Rios, C., Arboleya, J. C., Bolton, J., & Erhardt, N. (2022) Sustainable Food Waste Management. Frontiers in Sustainable Food Systems, 126. https://doi.org/10.3389/fsufs.2022.885250.

Martin-Rios, C., Demen Meier, C., & Pasamar, S. (2022). Sustainable waste management solutions for the foodservice industry: A Delphi study. Waste Management & Research: The Journal for a sustainable circular economy.

Pougnet, S., Martin-Rios, C., & Pasamar, S. (2022). Keg wine technology as a service innovation for sustainability in the foodservice industry. Journal of Cleaner Production, 360, 132145.

Martin-Rios, C., Hofmann, A., & Mackenzie, N. (2021). Sustainability-Oriented Innovations in Food Waste Management Technology. Sustainability, 13(1), 210. https://doi.org/10.3390/su13010210

Gössling, S., Fernandez, S., Martin-Rios, C., Reyes, S. P., Fointiat, V., Isaac, R. K., & Lunde, M. (2021). Restaurant tipping in Europe: a comparative assessment. Current Issues in Tourism. https://doi.org/10.1080/13683500.2020.1749244

Martin-Rios, C., Zizka, L., Varga, P. & Pasamar, S. (2020). KITRO: technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants, Asia Pacific Journal of Tourism Research, DOI: 10.1080/10941665.2020.1773513

Raub, S., & Martin-Rios, C. (2019). “Think sustainable, act local” – a stakeholder-filter-model for translating SDGs into sustainability initiatives with local impact. International Journal of Contemporary Hospitality Management, 31(6), 2428-2447. https://doi.org/10.1108/IJCHM-06-2018-0453

Martin-Rios, C., & Ciobanu, T. (2019). Hospitality innovation strategies: An analysis of success factors and challenges. Tourism Management, 70, 218-229. doi.org/10.1016/j.tourman.2018.08.018

Colakoglu S., Erhardt, N., Pougnet, S., & Martin-Rios, C. (2019). Reviewing Creativity and Innovation Research through the Strategic HRM Lens. Research in Personnel and Human Resource Management, 37, 227-271. https://doi.org/10.1108/S0742-730120190000037007

Erhardt, N., Martin-Rios, C., & Chan, E. (2019). Value co-creation in sport entertainment between internal and external stakeholders. International Journal of Contemporary Hospitality Management, 31(11), 4192-4210. https://doi.org/10.1108/IJCHM-03-2018-0244

Gössling, S., Zeiss, H., Hall, C.M., Martin-Rios, C., Ram, Y., & Grøtte, I.P. (2019). A cross-country comparison of accommodation manager perspectives on online review manipulation. Current Issues in Tourism, 22(14), 1744-1763. https://doi.org/10.1080/13683500.2018.1455171

Martin-Rios, C., Parga-Dans, E., & Pasamar, S. (2019). Innovation strategies and complementarity between innovation activities: the case of commercial archaeological firms. Service Business, 13(4), 695-713. doi.org/10.1007/s11628-019-00401-9

Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Waste management innovation in the food service industry. Waste Management, 79, 196-206. doi:10.1016/j.wasman.2018.07.033

Martin-Rios, C., & Pasamar, S. (2018). Service innovation in times of economic crisis: The strategic adaptation activities of the top EU service firms. R&D Management, 48(2), 195-209. doi:10.1111/radm.12276

Martin?Rios C. (2018). Organizational control rationales in knowledge?intensive organizations: An integrative review of emerging trends. Journal of Public Affairs, 18(1), 1-11. doi.org/10.1002/pa.1695

Septiem, M., & Martin-Rios, C. (2017). Innovative human resource management: The salience of inter-firm knowledge networks. Journal of Technology Management & Innovation, 12(3), 96-107.

Martin-Rios, C., & Erhardt, N. (2017). Small business activity and knowledge exchange in informal interfirm networks. International Small Business Journal, 35(3), 285-305. doi:10.1177/0266242616667540

Martin-Rios, C., Pougnet, S., & Nogareda, A.M. (2017). Teaching HRM in contemporary hospitality management: A case study drawing on HR analytics and big data analysis. Journal of Teaching in Travel and Tourism, 1, 34-54. doi:10.1080/15313220.2016.1276874

Erhardt, N., Martin-Rios, C., & Heckscher, C. (2016). Am I doing the right thing? Rituals as institutional learning mechanisms for organizational culture in restaurants. International Journal of Hospitality Management, 59, 31-41. doi:10.1016/j.ijhm.2016.08.006

Martin-Rios, C., & Erhardt, N. (2016). Knowledge Management Systems in Sports: The Role of Organizational Structure, Tacit and Explicit Knowledge. Journal of Information and Knowledge Management, 15(2). https://doi.org/10.1142/S0219649216500234

Rubinstein, S., Martin-Rios, C., Erhardt, N., Hoffer-Gittell, J., & George V.P. (2016). Organizational responses to uncertainty in the airline industry: Changes in patterns of communication networks. Journal of Air Transport Management, 57, 217-227. doi:10.1016/j.jairtraman.2016.07.021

Martin-Rios, C. (2016). Sensemaking of organizational innovation and change in public research organizations. International Journal of Organizational Analysis, 24(3), 516-531. https://doi.org/10.1108/IJOA-07-2014-0784

Martin-Rios, C., Erhardt, N., Gibbs, J., & Sherblom, J.C. (2016). Exploring Affordances of Email for Team Learning Over Time, Small Group Research, 47(3), 243-278. https://doi.org/10.1177%2F1046496416635823

Martin-Rios, C. (2016). Innovative management control systems in knowledge work: A middle manager perspective. Journal of Management Control, 27(2), 181-204. https://doi.org/10.1007/s00187-015-0228-8

Martin-Rios, C., & Parga, E. (2016). Service response to economic decline: Management innovation as enabler of organizational renewal. Journal of Business Research, 69(8), 2890-2900. doi:10.1016/j.jbusres.2015.12.058

Erhardt, N., Gibbs, J., Martin-Rios, C., & Sherblom, J.C. (2016). Rhythms of team learning: Exploring dimensions of team learning through email use over time. Small Group Research, 47(3), 1-36. doi:10.1177/1046496416635823

Martin-Rios, C., & Parga, E. (2016). The early bird gets the worm, but the second mouse gets the cheese: Non-technological innovation in creative industries. Creativity and Innovation Management, 25(1), 6-17. doi: 10.1111/caim.12131

Martin-Rios, C. (2014). Why do firms seek to share human resource management knowledge? The importance of inter-firm networks, Journal of Business Research, 67, 190-199. doi:10.1016/j.jbusres.2012.10.004

Heckscher, C. & Martin-Rios, C. (2013). Looking back, moving forward: Toward collaborative universities. Journal of Management Inquiry, 22(1), 136-139. https://doi.org/10.1177%2F1056492612463652