Saloomeh Tabari is Senior Lecturer in Marketing at the University of Huddersfield. Her research mainly centres to consumer behaviour, intercultural communication, cultural intelligence, and cross cultural marketing.Wei Chen is Senior Lecturer in Strategic Management at Sheffield Hallam University. He has wide experiences in cross-culture management in hospitality and tourism industry.

• Chapter 1. The Impact of the Covid-19 Pandemic on Consumer Purchasing Behaviour: Implications for the Retail Sector; Bhavini Desai, Sylvie Studente, and Filia Garivaldis Chapter 2. Employees’ Stara Awareness and Innovative Work Behavioral Intentions: Evidence from U.S. Casual Dining Restaurants; Li Ding Chapter 3. The Strategic Decision to Internationalise Within Soft Services: The Context of Hotels; Michael Papaioannou Chapter 4. Social Media or Wine Tourism: The Digital Winescape of Cretan Wineries in the Era of Covid-19; Maria Alebaki, Maria Psimouli, and Stella Kladou Chapter 5. Ethnic Female Entrepreneurs in the Service Sector: Challenges and Motivations; Saloomeh Tabari and Wei Chen Chapter 6. Leadership, Innovation and Services Strategy in China’s Rural Tourism During Post-Pandemic Period; Yi Wang , Jia Xu, and Yangyang Jiang Chapter 7. The Impact of Covid-19 on Group Tour Operators and the Implications for Overtourism; Karl Bolton Chapter 8. Café Tribes: A Typology of Café Customers; Helen Egan, Ian Elsmore, and David Egan Chapter 9. Menu Labelling and Customer Decision Making: Case of Calorie Information on the Menu of the Quick-Service Restaurants; Phitcha Patchutthorn and Saloomeh Tabari Chapter 10. The Role of Experiences in Driving Strategy in the 21st Century; Holly Barry, Pio Fenton, and Rose Leahy

Saloomeh Tabari is Senior Lecturer in Marketing at the University of Huddersfield. Her research mainly centres to consumer behaviour, intercultural communication, cultural intelligence, and cross cultural marketing.Wei Chen is Senior Lecturer in Strategic Management at Sheffield Hallam University. He has wide experiences in cross-culture management in hospitality and tourism industry.

• Chapter 1. The Impact of the Covid-19 Pandemic on Consumer Purchasing Behaviour: Implications for the Retail Sector; Bhavini Desai, Sylvie Studente, and Filia Garivaldis Chapter 2. Employees’ Stara Awareness and Innovative Work Behavioral Intentions: Evidence from U.S. Casual Dining Restaurants; Li Ding Chapter 3. The Strategic Decision to Internationalise Within Soft Services: The Context of Hotels; Michael Papaioannou Chapter 4. Social Media or Wine Tourism: The Digital Winescape of Cretan Wineries in the Era of Covid-19; Maria Alebaki, Maria Psimouli, and Stella Kladou Chapter 5. Ethnic Female Entrepreneurs in the Service Sector: Challenges and Motivations; Saloomeh Tabari and Wei Chen Chapter 6. Leadership, Innovation and Services Strategy in China’s Rural Tourism During Post-Pandemic Period; Yi Wang , Jia Xu, and Yangyang Jiang Chapter 7. The Impact of Covid-19 on Group Tour Operators and the Implications for Overtourism; Karl Bolton Chapter 8. Café Tribes: A Typology of Café Customers; Helen Egan, Ian Elsmore, and David Egan Chapter 9. Menu Labelling and Customer Decision Making: Case of Calorie Information on the Menu of the Quick-Service Restaurants; Phitcha Patchutthorn and Saloomeh Tabari Chapter 10. The Role of Experiences in Driving Strategy in the 21st Century; Holly Barry, Pio Fenton, and Rose Leahy

Saloomeh Tabari is Senior Lecturer in Marketing at the University of Huddersfield. Her research mainly centres to consumer behaviour, intercultural communication, cultural intelligence, and cross cultural marketing.Wei Chen is Senior Lecturer in Strategic Management at Sheffield Hallam University. He has wide experiences in cross-culture management in hospitality and tourism industry.

• Chapter 1. The Impact of the Covid-19 Pandemic on Consumer Purchasing Behaviour: Implications for the Retail Sector; Bhavini Desai, Sylvie Studente, and Filia Garivaldis Chapter 2. Employees’ Stara Awareness and Innovative Work Behavioral Intentions: Evidence from U.S. Casual Dining Restaurants; Li Ding Chapter 3. The Strategic Decision to Internationalise Within Soft Services: The Context of Hotels; Michael Papaioannou Chapter 4. Social Media or Wine Tourism: The Digital Winescape of Cretan Wineries in the Era of Covid-19; Maria Alebaki, Maria Psimouli, and Stella Kladou Chapter 5. Ethnic Female Entrepreneurs in the Service Sector: Challenges and Motivations; Saloomeh Tabari and Wei Chen Chapter 6. Leadership, Innovation and Services Strategy in China’s Rural Tourism During Post-Pandemic Period; Yi Wang , Jia Xu, and Yangyang Jiang Chapter 7. The Impact of Covid-19 on Group Tour Operators and the Implications for Overtourism; Karl Bolton Chapter 8. Café Tribes: A Typology of Café Customers; Helen Egan, Ian Elsmore, and David Egan Chapter 9. Menu Labelling and Customer Decision Making: Case of Calorie Information on the Menu of the Quick-Service Restaurants; Phitcha Patchutthorn and Saloomeh Tabari Chapter 10. The Role of Experiences in Driving Strategy in the 21st Century; Holly Barry, Pio Fenton, and Rose Leahy