The impact of social capital and knowledge sharing intention on restaurants’ new product development Available to Purchase

Dr Mesbahuddin Chowdhury is a Senior Lecturer in operations management in the Department of Management, Marketing and Entrepreneurship at the University of Canterbury, New Zealand. His research interests are related to social capital and supply chain resilience. His work has appeared in leading operations management journals such as International Journal of Production Economics and International Journal of Production Research.

Professor Girish Prayag lectures in marketing and tourism in the Department of Management, Marketing and Entrepreneurship at the University of Canterbury, New Zealand. His research is related to place-based marketing and tourism resilience. His work has appeared in leading international marketing, hospitality and tourism journals such as Journal of Business Research, Journal of Travel Research, International Journal of Contemporary Hospitality Management, Tourism Management and Annals of Tourism Research.

Vidya Patwardhan (PhD) is currently serving as an Associate Professor in Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal, India. She has 30 years of work experience in both teaching and various administrative positions. Her administrative responsibilities include Research Coordinator, Nodal Officer, PhD Coordinator and Coordinator of Centre for Hospitality and Tourism Research. She has published more than 20 articles in national and international peer-reviewed journals in management and hospitality. She has undertaken several community research projects on women empowerment and tourism studies, and marketing as principal investigator.

Nischal Kumar is currently working as an Assistant Professor in Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal. He is a Chef by profession. He has eight years of teaching experience in food and beverage sector and six years of hotel industry experience in various five star luxury hotels. He is an expert in the art of fruit and vegetable carving and has been involved in conducting expert sessions in carving at his current institute. His current research interests are in culinary management, food and beverage management and human resources.