María Eugenia Ruiz-Molina
Biographic Data
| ID | 3050365 |
|---|---|
| NAME | María Eugenia Ruiz-Molina |
| GIVEN NAMES | María Eugenia |
| FAMILY NAME | Ruiz-Molina |
| SIGNATURE | RUIZ-MOLINA M E |
| AFFILIATIONS | Universitat de València |
| ORCID | 0000-0002-5307-7111 |
| VERIFIED | Yes |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 12 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Food waste as a sustainability challenge
Purpose Food waste in the hospitality and food service sector poses a major challenge to circularity and climate-related sustainability goals. Educating future professionals in waste reduction is therefore critical. This study aims to investigate the relationship between negative attitudes toward food waste, sustainability beliefs and pro-environmental behavior (PEB) among hospitality students, assessing the impact of a sustainability course comb…
Testing comparative business-to-business value co-creation models
Research on value co-creation (VCC) in business-to-business (B2B) contexts is of growing interest for understanding tourism ecosystems, but it shows heterogeneities and lacks consensus in two ways: a) there is no consensus on the nomological position of VCC as antecedent or as a central construct in a chain of effects, and b) the same models work differently in different sectors and for different actors within the same chain. To test these contin…
Unveiling sustainable service innovations
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 service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing action…
Managing sustainability-oriented innovation in services
Purpose The concept of Sustainability-Oriented Service Innovation (SOSI) has been recently suggested from a conceptual reflection approach in an attempt to integrate innovation and sustainability in services, being an emerging field of innovation in services. This study aims to propose a scale to measure Sustainability-Oriented Service Innovation from the perspective of the company. Because the whole is different from the sum of its different par…
Capturing consumer loyalty through technological innovation and sustainability
Purpose The food sector is currently undergoing a process of transition as a result of the increased level of consumers' awareness towards issues related to sustainability. This work aims at analyzing the existence of links between technological innovation and sustainability and its consequences on variables of paramount importance in the retail sector such as store image and loyalty towards the establishment. Moreover, we examine if the strength…
An analysis of the factors influencing pro-environmental behavioural intentions on climate change in the university community
Universities play an essential role in promoting economic prosperity, social welfare and environmental protection through education and research. However, discrepancies have been pointed out between what consumers express about their environmental concerns and their environmental behaviour is, thus posing a challenge for the effective adaptation and mitigation of climate change. The purpose of this study is to analyse the sequence 'beliefs-attitu…
Green’ practices and value co-creation
In an increasingly competitive environment, many hotels have implemented sustainable practices and have actively involved the guests in the generation of unique experiences through the value co-creation process. In this sense, this paper aims at analysing the impact of 'green' practices and value co-creation on hotel image, guest trust, satisfaction, and loyalty, and to assess the moderating role of culture, conceived as related to guest national…
Addressing sustainable food management in hotels
Purpose Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food managem…
Do innovation and sustainability influence customer satisfaction in retail? A question of gender
As a consequence of advances in the digitisation process and increased consumer awareness of social, economic and environmental issues, more and more companies are embarking on innovative and sustainable initiatives in response to these new demands. However, given the nature and scope of these practices, research in this direction has not reported clarifying results to date, especially when pursuing a marketing approach to their analysis. Through…
The importance of green practices for hotel guests
Due to growing consumer awareness of environmental problems, more and more hotels have been developing green practices in response to the environmental concerns of their guests and improve their image. This study aimed to test a model for analyzing the incidence of green practices as drivers for generating positive hotel image and guest trust and satisfaction, evaluating the moderating role of guest gender in these relationships. Based on a perso…
Enhancing visitor experience with war heritage tourism through information and communication technologies
War tourism is increasingly capturing the interest of both visitors and scholars. Notwithstanding, academic research has paid little attention to the use of technology in visitor experience co-creation in war heritage tourism sites so far. The present paper aims to gain an understanding of tourist experience through personal reflections held by visitors of war museums, historical sites, and visitor interpretive centers. Comments posted in one of …
La calidad y el valor percibido en el transporte de mercancías en España y su importancia en la segmentación de clientes
En el estudio académico de las actividades logísticas y específicamente del transporte de mercancías, se ha señalado la influencia de la calidad del servicio en la generación y percepción de valor, así como la importancia de estos dos constructos en el proceso de evaluación del servicio en este entorno particular. En este trabajo se pretende identificar y caracterizar segmentos de empresas que prestan servicios de gestión del transporte internaci…
Enhancing visitor experience with war heritage tourism through information and communication technologies
War tourism is increasingly capturing the interest of both visitors and scholars. Notwithstanding, academic research has paid little attention to the use of technology in visitor experience co-creation in war heritage tourism sites so far. The present paper aims to gain an understanding of tourist experience through personal reflections held by visitors of war museums, historical sites, and visitor interpretive centers. Comments posted in one of …
La calidad y el valor percibido en el transporte de mercancías en España y su importancia en la segmentación de clientes
En el estudio académico de las actividades logísticas y específicamente del transporte de mercancías, se ha señalado la influencia de la calidad del servicio en la generación y percepción de valor, así como la importancia de estos dos constructos en el proceso de evaluación del servicio en este entorno particular. En este trabajo se pretende identificar y caracterizar segmentos de empresas que prestan servicios de gestión del transporte internaci…
Enhancing visitor experience with war heritage tourism through information and communication technologies
War tourism is increasingly capturing the interest of both visitors and scholars. Notwithstanding, academic research has paid little attention to the use of technology in visitor experience co-creation in war heritage tourism sites so far. The present paper aims to gain an understanding of tourist experience through personal reflections held by visitors of war museums, historical sites, and visitor interpretive centers. Comments posted in one of …
The importance of green practices for hotel guests
Due to growing consumer awareness of environmental problems, more and more hotels have been developing green practices in response to the environmental concerns of their guests and improve their image. This study aimed to test a model for analyzing the incidence of green practices as drivers for generating positive hotel image and guest trust and satisfaction, evaluating the moderating role of guest gender in these relationships. Based on a perso…
Addressing sustainable food management in hotels
Purpose Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food managem…
Do innovation and sustainability influence customer satisfaction in retail? A question of gender
As a consequence of advances in the digitisation process and increased consumer awareness of social, economic and environmental issues, more and more companies are embarking on innovative and sustainable initiatives in response to these new demands. However, given the nature and scope of these practices, research in this direction has not reported clarifying results to date, especially when pursuing a marketing approach to their analysis. Through…
Capturing consumer loyalty through technological innovation and sustainability
Purpose The food sector is currently undergoing a process of transition as a result of the increased level of consumers' awareness towards issues related to sustainability. This work aims at analyzing the existence of links between technological innovation and sustainability and its consequences on variables of paramount importance in the retail sector such as store image and loyalty towards the establishment. Moreover, we examine if the strength…
An analysis of the factors influencing pro-environmental behavioural intentions on climate change in the university community
Universities play an essential role in promoting economic prosperity, social welfare and environmental protection through education and research. However, discrepancies have been pointed out between what consumers express about their environmental concerns and their environmental behaviour is, thus posing a challenge for the effective adaptation and mitigation of climate change. The purpose of this study is to analyse the sequence 'beliefs-attitu…
Green’ practices and value co-creation
In an increasingly competitive environment, many hotels have implemented sustainable practices and have actively involved the guests in the generation of unique experiences through the value co-creation process. In this sense, this paper aims at analysing the impact of 'green' practices and value co-creation on hotel image, guest trust, satisfaction, and loyalty, and to assess the moderating role of culture, conceived as related to guest national…
Unveiling sustainable service innovations
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 service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing action…
Managing sustainability-oriented innovation in services
Purpose The concept of Sustainability-Oriented Service Innovation (SOSI) has been recently suggested from a conceptual reflection approach in an attempt to integrate innovation and sustainability in services, being an emerging field of innovation in services. This study aims to propose a scale to measure Sustainability-Oriented Service Innovation from the perspective of the company. Because the whole is different from the sum of its different par…
Testing comparative business-to-business value co-creation models
Research on value co-creation (VCC) in business-to-business (B2B) contexts is of growing interest for understanding tourism ecosystems, but it shows heterogeneities and lacks consensus in two ways: a) there is no consensus on the nomological position of VCC as antecedent or as a central construct in a chain of effects, and b) the same models work differently in different sectors and for different actors within the same chain. To test these contin…
Food waste as a sustainability challenge
Purpose Food waste in the hospitality and food service sector poses a major challenge to circularity and climate-related sustainability goals. Educating future professionals in waste reduction is therefore critical. This study aims to investigate the relationship between negative attitudes toward food waste, sustainability beliefs and pro-environmental behavior (PEB) among hospitality students, assessing the impact of a sustainability course comb…
Business (10 works) · Environmental Sustainability in Business (8 works) · Marketing (8 works) · Sustainability (6 works) · Economics (5 works) · Computer Science (4 works) · Consumer Behavior in Brand Consumption and Identification (4 works) · Geography (4 works) · Political science (4 works) · Tourism (4 works)