Titlebook: Consumption, Production, and Entrepreneurship in the Time of Coronavirus; A Business Perspecti Elena Gallitto,Marta Massi,Paul Harrison Boo

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Step 5: Evaluating the UIP Pictograms,cted changes in the environment. Moreover, the study shows that the building and subsequent effectiveness of these forms of organizational capital among the SMEs would not have been possible without the benefits accruing from the SiG programme. We discuss the managerial and policy implications of ou

孤僻

Intangible Capital and Reorientation of Manufacturing During a Pandemiccted changes in the environment. Moreover, the study shows that the building and subsequent effectiveness of these forms of organizational capital among the SMEs would not have been possible without the benefits accruing from the SiG programme. We discuss the managerial and policy implications of ou

彈藥

Consumption, Production, and Entrepreneurship in the Time of CoronavirusA Business Perspecti

點燃

Consumption, Production, and Entrepreneurship in the Time of Coronavirus978-3-030-93169-8

Senescent

Senescent

Rationing During COVID-19: Is an ‘Equal Share’ Always Fair?for longer, discourage stockpiling, and help fairer distribution. The effectiveness of this strategy has been questioned, as shortages continued for months and reappeared during further waves of the virus. To better understand the consumer perspective, primary data collected online from over 400 res

chronicle

The New Consumer: A Typology of Consumer Reactions to the COVID-19 Crisis unprecedented situation. Drawing on a three-step empirical study design, this study identifies how consumers in Germany and Switzerland reacted to financial and non-financial?constraints imposed by the COVID-19 crisis. Building on these findings, we typologize consumer reactions to the COVID-19 cri

essential-fats

“Keep the Space”: Influence of Perceived Space on Wellbeing in Restaurants During Coronavirusions, the restaurant environment remains largely unpredictable, and consumers continue to be anxious of dining out. Based on a qualitative study, the wellbeing perceptions of restaurant diners in Germany after the initial lockdown in mid-March are explored. The study revealed that wellbeing of resta

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