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Knowledge Co-Creation during the COVID-19 Pandemic: A Dual-Regulated Learning Model in Virtual Hospitality Communities

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  • Meng-Jun Hsu

    (Department of Hotel Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City 81271, Taiwan)

  • Ming-Chia Hsieh

    (Department of Marketing and Logistics Management, Far East University, Tainan City 74448, Taiwan)

  • Emmanuel Kwame Opoku

    (School of Social Sciences Research Centre for Research on Employment, Work and the Professions-Heriot-Watt University, Edinburgh TD1 3HE, UK)

Abstract

The evolution of the internet has increased the development of virtual communities. This has created an enabling environment for hospitality industry owners to interact, share and exchange information and ideas virtually. The COVID-19 pandemic has been a further catalyst in the dramatic expansion of virtual communities. This study aims to fill the gap by investigating the adoption of professional knowledge by the hospitality industry during the COVID-19 pandemic. Employing a sample of 285 members, this study found that self- and socially regulated learning affects knowledge adoption outcomes. In addition, technological innovation and benefits affect self- and socially regulated learning. These findings allow us to provide theoretical and practical implications.

Suggested Citation

  • Meng-Jun Hsu & Ming-Chia Hsieh & Emmanuel Kwame Opoku, 2022. "Knowledge Co-Creation during the COVID-19 Pandemic: A Dual-Regulated Learning Model in Virtual Hospitality Communities," Sustainability, MDPI, vol. 14(8), pages 1-18, April.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:8:p:4664-:d:793236
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    1. Xuan Wei & Ranran Liu & Wei Chen, 2022. "How the COVID-19 Pandemic Impacts Green Inventions: Evidence from a Quasi-Natural Experiment in China," Sustainability, MDPI, vol. 14(16), pages 1-15, August.

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