Oluwatobi A Ogunmokun
Biographic Data
| ID | 4795290 |
|---|---|
| NAME | Oluwatobi A Ogunmokun |
| GIVEN NAMES | Oluwatobi A |
| FAMILY NAME | Ogunmokun |
| SIGNATURE | OGUNMOKUN O A |
| AFFILIATIONS | University of Chester |
| ORCID | 0000-0002-0095-1522 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 9 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Individuals' attitudes and their adoption intentions of central bank digital currency
Measuring the consumer’s choice for edible cutlery
Edible cutlery is a safe alternative that, if adopted, can act as a panacea to plastic pollution. Consumers who believe in a lifestyle of health and sustainability (LOHAS) can motivate others by taking the lead in this direction. This study has explored the psychological variables associated with LOHAS consumers in conjunction with the product attributes of edible cutlery to check whether these variables can influence lifestyle of health and sust…
Intellectual progression of green service research
This article reviews the extant literature on green services based on data obtained from the Web of Science core collection database. The objective of the review is the identification of emerging and predominant themes, authors, and organizations within this domain of research. A bibliometric approach is taken in the analyses of the co-authorship, co-citations, keyword co-occurrence, and bibliographic coupling to assess the evolution of this rese…
How and when mindfulness inhibits emotional exhaustion
Hospitality for sustainability
Employing the stimulus-organism-response model, this study examined employees’ eco-anxiety as a potential boundary condition, in the indirect relationship between restaurant green attributes, and employee green behaviors. Using PROCESS macro, the analysis of data obtained in two waves from 446 restaurant employees revealed that second-order restaurants’ green attributes are directly associated with required and voluntary employee green behaviors.…
Restraints and enablers of green initiative-taking among hospitality employees
Green initiative-taking, an employee's self-starting opportunity-seeking action to improve environmental performance is a desirable outcome of organizations' green policies. Given prior inattention to this area of study, it is unclear what fosters green initiative-taking, and why. This study attempts to answer these questions using a mixed-methods approach. First, an exploratory qualitative study was conducted. Green human resource management, ec…
Social media communication and higher education brand equity
Beyond its ability to enhance the generation of goals and objectives, understanding an organization's brand equity is a key driver in communicating values to consumers and end‐users. In a very competitive marketplace, it is high time universities ditched the traditional means of communication and comply with the trending social media communication forms so as to better capture both the virtual as well as the real social space of their students wh…
Consumer well‐being through engagement and innovation in higher education
With globalization and the marketization of higher education, the relationship between higher education institutions (HEIs) and students is becoming more complex. As the cost of higher education increases, the expectations of students have not only changed dramatically but, combined with heightened competition in the market, it is clear that the balance of power has moved towards the students. Operating across this new landscape, HEIs are facing …
Dynamics of autonomy support leadership on Gen‐Y employees in the Nigerian Public Service
Public service motivation is empirically proven to satisfy the psychological needs of public service employees (PSEs). However, with the new generation of PSEs, ever‐changing demands and innovations are constantly altering the drivers of career satisfaction and well‐being. Hence, drawing on the basic psychological needs theory (BPNT), this study proposes an empirical model that investigates the determinants of the Gen‐Y of PSEs' well‐being and ca…
Restraints and enablers of green initiative-taking among hospitality employees
Green initiative-taking, an employee's self-starting opportunity-seeking action to improve environmental performance is a desirable outcome of organizations' green policies. Given prior inattention to this area of study, it is unclear what fosters green initiative-taking, and why. This study attempts to answer these questions using a mixed-methods approach. First, an exploratory qualitative study was conducted. Green human resource management, ec…
Consumer well‐being through engagement and innovation in higher education
With globalization and the marketization of higher education, the relationship between higher education institutions (HEIs) and students is becoming more complex. As the cost of higher education increases, the expectations of students have not only changed dramatically but, combined with heightened competition in the market, it is clear that the balance of power has moved towards the students. Operating across this new landscape, HEIs are facing …
Dynamics of autonomy support leadership on Gen‐Y employees in the Nigerian Public Service
Public service motivation is empirically proven to satisfy the psychological needs of public service employees (PSEs). However, with the new generation of PSEs, ever‐changing demands and innovations are constantly altering the drivers of career satisfaction and well‐being. Hence, drawing on the basic psychological needs theory (BPNT), this study proposes an empirical model that investigates the determinants of the Gen‐Y of PSEs' well‐being and ca…
Social media communication and higher education brand equity
Beyond its ability to enhance the generation of goals and objectives, understanding an organization's brand equity is a key driver in communicating values to consumers and end‐users. In a very competitive marketplace, it is high time universities ditched the traditional means of communication and comply with the trending social media communication forms so as to better capture both the virtual as well as the real social space of their students wh…
Consumer well‐being through engagement and innovation in higher education
With globalization and the marketization of higher education, the relationship between higher education institutions (HEIs) and students is becoming more complex. As the cost of higher education increases, the expectations of students have not only changed dramatically but, combined with heightened competition in the market, it is clear that the balance of power has moved towards the students. Operating across this new landscape, HEIs are facing …
Dynamics of autonomy support leadership on Gen‐Y employees in the Nigerian Public Service
Public service motivation is empirically proven to satisfy the psychological needs of public service employees (PSEs). However, with the new generation of PSEs, ever‐changing demands and innovations are constantly altering the drivers of career satisfaction and well‐being. Hence, drawing on the basic psychological needs theory (BPNT), this study proposes an empirical model that investigates the determinants of the Gen‐Y of PSEs' well‐being and ca…
How and when mindfulness inhibits emotional exhaustion
Hospitality for sustainability
Employing the stimulus-organism-response model, this study examined employees’ eco-anxiety as a potential boundary condition, in the indirect relationship between restaurant green attributes, and employee green behaviors. Using PROCESS macro, the analysis of data obtained in two waves from 446 restaurant employees revealed that second-order restaurants’ green attributes are directly associated with required and voluntary employee green behaviors.…
Restraints and enablers of green initiative-taking among hospitality employees
Green initiative-taking, an employee's self-starting opportunity-seeking action to improve environmental performance is a desirable outcome of organizations' green policies. Given prior inattention to this area of study, it is unclear what fosters green initiative-taking, and why. This study attempts to answer these questions using a mixed-methods approach. First, an exploratory qualitative study was conducted. Green human resource management, ec…
Measuring the consumer’s choice for edible cutlery
Edible cutlery is a safe alternative that, if adopted, can act as a panacea to plastic pollution. Consumers who believe in a lifestyle of health and sustainability (LOHAS) can motivate others by taking the lead in this direction. This study has explored the psychological variables associated with LOHAS consumers in conjunction with the product attributes of edible cutlery to check whether these variables can influence lifestyle of health and sust…
Intellectual progression of green service research
This article reviews the extant literature on green services based on data obtained from the Web of Science core collection database. The objective of the review is the identification of emerging and predominant themes, authors, and organizations within this domain of research. A bibliometric approach is taken in the analyses of the co-authorship, co-citations, keyword co-occurrence, and bibliographic coupling to assess the evolution of this rese…
Individuals' attitudes and their adoption intentions of central bank digital currency
Business (7 works) · Marketing (7 works) · Political science (5 works) · Psychology (5 works) · Social Psychology (5 works) · Economics (4 works) · Hospitality (4 works) · Public relations (4 works) · Tourism (4 works) · Computer Science (3 works)