Venessa Chan Lyu
Biographic Data
| ID | 9492627 |
|---|---|
| NAME | Venessa Chan Lyu |
| GIVEN NAMES | Venessa Chan |
| FAMILY NAME | Lyu |
| SIGNATURE | LYU V C |
| AFFILIATIONS | Macau University of Science and Technology |
| ORCID | 0000-0002-8015-1575 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Innovative Responses to Copycats
This study delves into a pressing issue in the restaurant industry: the challenge of catering copycats, which are unauthorized imitations of menu items and services that can lead to lost market share and hinder innovation. Focusing on Chinese restaurants, it employs multi‐wave surveys and analyzes 929 responses to investigate the impact of copycat threats on innovation. The study reveals both linear and nonlinear effects of these threats, highlig…
Value or image? The effects of restaurant–supplier co-creation on consumers' behavioral intentions
Purpose Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of supplier-focused food ingredient presentation on consumers' behavioral intentions in food and hospitality research. This study identified the role of restaurant–supplier co-creation and explored its effects on clients' behavioral intention through both value perception and ima…
Destination food research
Purpose The purpose of this paper is to explore the knowledge infrastructure of destination food research based on a systematic literature review. This bibliometric analysis involves authors, institutions, countries and co-citation networks and discloses trending developments in the field. Design/methodology/approach This study is based on 176 articles published in hospitality and tourism journals during the period 2000–2018 and bibliometric data…
No prominent works on this page.
Destination food research
Purpose The purpose of this paper is to explore the knowledge infrastructure of destination food research based on a systematic literature review. This bibliometric analysis involves authors, institutions, countries and co-citation networks and discloses trending developments in the field. Design/methodology/approach This study is based on 176 articles published in hospitality and tourism journals during the period 2000–2018 and bibliometric data…
Value or image? The effects of restaurant–supplier co-creation on consumers' behavioral intentions
Purpose Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of supplier-focused food ingredient presentation on consumers' behavioral intentions in food and hospitality research. This study identified the role of restaurant–supplier co-creation and explored its effects on clients' behavioral intention through both value perception and ima…
Innovative Responses to Copycats
This study delves into a pressing issue in the restaurant industry: the challenge of catering copycats, which are unauthorized imitations of menu items and services that can lead to lost market share and hinder innovation. Focusing on Chinese restaurants, it employs multi‐wave surveys and analyzes 929 responses to investigate the impact of copycat threats on innovation. The study reveals both linear and nonlinear effects of these threats, highlig…
Tourism (3 works) · Wine Industry and Tourism (3 works) · Advertising (2 works) · Business (2 works) · Computer Science (2 works) · Culinary Culture and Tourism (2 works) · Hospitality (2 works) · Hospitality industry (2 works) · Marketing (2 works) · Originality (2 works)