Carlos Martin-Rios

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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...

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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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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“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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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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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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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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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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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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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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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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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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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...