Carlos Martin‐Rios
Biographic Data
| ID | 5923629 |
|---|---|
| NAME | Carlos Martin‐Rios |
| GIVEN NAMES | Carlos |
| FAMILY NAME | Martin‐Rios |
| SIGNATURE | RIOS C M |
| AFFILIATIONS | HES-SO University of Applied Sciences and Arts Western Switzerland |
| ORCID | 0000-0002-4364-9753 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 8 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| 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…
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
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…
Restaurant tipping in Europe
International audience
Kitro
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 start-up developing waste management systems. In this notional case, KITRO plans to enter the Asia-Pacific market to expand their business. The teaching case offers opportunities to address the growing i…
Hospitality innovation strategies
Organizational control rationales in knowledge‐intensive organizations
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 analysis of the extant literature on OCC, the paper offers a comprehensive look at the “control pathway” taken by the various KIOs. By means of this integrative review of existing theory and research, th…
Promoviendo el debate sobre el modelo organizativo de universidad
No disponible
Hacia la universidad colaborativa. Promoviendo un debate sobre el modelo organizativo académico
El objetivo de este artículo es provocar un debate sobre el futuro de la universidad pública y su modelo de organización. El modelo actual de universidad parece estar en crisis. De los varios factores que contribuyen a esta afirmación, este artículo centra su atención en la idiosincrasia de su modelo organizativo y en las dificultades que éste plantea a la hora de amoldarse a los nuevos retos sociales. Por ello, en los últimos tiempos han aumenta…
Hospitality innovation strategies
Kitro
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 start-up developing waste management systems. In this notional case, KITRO plans to enter the Asia-Pacific market to expand their business. The teaching case offers opportunities to address the growing i…
Promoviendo el debate sobre el modelo organizativo de universidad
No disponible
Promoviendo el debate sobre el modelo organizativo de universidad
No disponible
Hacia la universidad colaborativa. Promoviendo un debate sobre el modelo organizativo académico
El objetivo de este artículo es provocar un debate sobre el futuro de la universidad pública y su modelo de organización. El modelo actual de universidad parece estar en crisis. De los varios factores que contribuyen a esta afirmación, este artículo centra su atención en la idiosincrasia de su modelo organizativo y en las dificultades que éste plantea a la hora de amoldarse a los nuevos retos sociales. Por ello, en los últimos tiempos han aumenta…
Organizational control rationales in knowledge‐intensive organizations
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 analysis of the extant literature on OCC, the paper offers a comprehensive look at the “control pathway” taken by the various KIOs. By means of this integrative review of existing theory and research, th…
Hospitality innovation strategies
Kitro
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 start-up developing waste management systems. In this notional case, KITRO plans to enter the Asia-Pacific market to expand their business. The teaching case offers opportunities to address the growing i…
Restaurant tipping in Europe
International audience
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…
Stay mindful when going with the flow
Research on the cooking experience of chefs concerning food waste management in professional kitchens is rare. In particular, little is known about the psychological factors determining how chefs in busy and stressful work environments manage food waste. This article introduces flow and mindfulness as prospective determinants of food waste management in professional kitchens. This conceptual note argues that such elements of flow and mindfulness …
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 (5 works) · Computer Science (5 works) · Sustainability (4 works) · Tourism (4 works) · Economics (3 works) · Food Waste Reduction and Sustainability (3 works) · Hospitality (3 works) · Hospitality industry (3 works) · Knowledge management (3 works) · Marketing (3 works)