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Macau has long been considered to be an example of remarkable economic growth. With the opening of the gaming sector in 2002, the casino and hospitality sector flourished, creating employment opportunities but also imposing several challenges on managers. Since Macau endeavors to be positioned as the center for international business with Portuguese-speaking countries and a platform for trading with China’s Greater Bay Area (GBA), it becomes essential for international enterprises to understand the local dynamics. In light of the limited research available, this study aims to identify management challenges from the perspectives of senior executives in different industries based in Macau. Our findings point out that managers must contend with several issues, such as the lack of a skilled local talent pool, high turnover rates, employees' work attitudes, and a tightly controlled immigration policy. It is also imperative for international managers to nurture relationships and pay attention to the local culture. Our results suggest that Macau has to develop a highly skilled local workforce to attract international companies, while local organizations also have to create an attractive working environment to compete in the marketplace.
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Purpose Research on battery electric vehicles (BEVs) has typically considered environmental concern a key determinant of behavioral intention that leads individuals to prefer electric vehicles. This paper challenges this assumption and argues that technology frameworks may require new variables to capture consumers' preferences. A UTAUT2-based study has been developed to assess the role of environmental concern in the BEVs context and put forward the technology show-off (TS) concept to explain the technology's acceptance. Design/methodology/approach A quantitative and cross-sectional look at behavioral intention is adopted. The study uses structural equation modeling to analyze a sample of 236 Macau residents to determine the relevance of the factors behind the choice to adopt BEVs. Findings The findings indicate that environmental concern and price may be relevant to explain behavioral intention to adopt the BEVs technology. Furthermore, the UTAUT2 framework seems to benefit from adding new variables, with TS playing a pertinent role in explaining technology acceptance. Social implications The findings show that environmental concern fails to build an argument for the shift to full electric mobility and promote the desired behavioral change toward adopting BEVs. Herein lies the necessity to consider new variables that can better describe the characteristics of modern society. Originality/value This paper proposes the TS construct, combining visibility and trialability as significant determinants of behavioral intention to use technology. The study also stresses the need to reconsider the role of environmental concerns' impact on consumer decision-making.
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Substitute foods are increasingly popular to reduce our environmental footprint and promote food security. As the world population is expected to grow and food resources become scarce, insects as food have recently gained attention as a viable alternative. In the present study, a model grounded on the Theory of Planned Behavior (TPB) is proposed and analyzed through structural equation modeling software (SmartPLS) to assess consumers intentions toward insects as food. Except for subjective norm, both attitude and perceived behavioral control were key determinants of intention and, in turn, of actual use behaviour. Despite insects being consumed in nearly 1/4 of the sample (for instance in Chinese medicine), the study found that respondents were on average relatively unwilling to use them as a dietary habit. Also, it appeared that men were more likely to consume insects as food than women. The insights of our study have important implications for practitioners and policymakers seeking to promote sustainable nutritional practices among consumers. This study is particularly relevant for Macau, as the city positions itself as a "UNESCO Creative City of Gastronomy" with the aim to develop internationally a unique and sustainable food image.