The paper explores how the customer experience bridges the relationship between signaling and trust in online shopping, following the framework of the Design-Based Research cycle. The main research question is as follows: “How does the end-to-end customer experience bridge the relationship between signaling …

Research on how a diverse board set up can improve the board decision making process and therefore company performance.

How the customer experience in luxury retail is changing and what the future of it looks like based on customers needs and wants.

Research is about consumer behaviour of Poshtel guests in Costa Rica. Interviews, online questionnaire and observation was used to research data. Content Analysis was used to analyse data. Findings are implemented in a Business Plan, being a Poshtel in Costa Rica (Samara Company name) and the solution …

The Lycar execution report is written for the winery Domain Agnès Paquet and analyses current greenhouse gas emissions and points out potential ways to reduce the carbon footprint.

The report consists out of a qualitative research about the challenges Unilever managers run into and what their view is on creativity in the process.

This report represents research on the current state of tourism and city hospitality in Amsterdam, which is referred to as over tourism. There is an increasing pressure on the city and its inhabitants, hence sustainable tourism development is needed, with the use of socio-cognitive mindfulness for visitors. …

The idea of the research was to discover the market potential and demand for ESG consultancy in the hospitality industry in The Netherlands. The need for ESG is coming from the newly adopted by the EU Regulations, which aim to ensure sustainable development and social responsibility. After conducting …

The development of a digital menu planning system to streamline and simplify the process of creating cocktail menus for 3WO in order to relieve workload from its Executive Bar Manager.

Research the viability of successfully starting a training company to improve service within restaurants, by analyzing the stakeholders and trends in the hospitality and training industry. Furthermore, research the attractiveness of the market by determining the future interest of restaurateurs in training …