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Special Issue on Reimagining the Science of Service in a Post-Pandemic VUCA World, Part 2
How Artificial Intelligence Enhances Human Learning Abilities: Opportunities in the Fight Against COVID-19
Pages:77–89
Published Online:February 7, 2022
Service Design to Balance Waiting Time and Infection Risk: An Application for Elections During the COVID-19 Pandemic
- Susana Mondschein, Marcelo Olivares, Fernando Ordóñez, Daniel Schwartz, Andres Weintraub, Ignacio Torres-Ulloa, Cristian Aguayo, Gianpiero Canessa
Pages:90–109
Published Online:March 18, 2022
Embedding Isolation, Contact Tracing, and Quarantine in Transmission Dynamics of the Coronavirus Epidemic—A Case Study of COVID-19 in Wuhan
Pages:110–120
Published Online:December 29, 2021
The Impact of the COVID-19 Pandemic on Restaurant Resilience: Lessons, Generalizations, and Ideas for Future Research
Pages:121–138
Published Online:February 1, 2022
Partner with a Third-Party Delivery Service or Not? A Prediction-and-Decision Tool for Restaurants Facing Takeout Demand Surges During a Pandemic
Pages:139–155
Published Online:January 21, 2022
Service Supply Chain Fit: Consistency Between Operant Resources and Service Supply Chains
Pages:156–178
Published Online:March 7, 2022
The Effects of COVID-19 on the Adoption of “On-the-Shelf Technologies”: Virtual Dressing Room Software and the Expected Rise of Third-Party Reverse-Logistics
Pages:179–194
Published Online:March 8, 2022
Operational Adaptation and Innovation During COVID-19: Lessons Learned from Consulting and a Road Map for the Future
Pages:195–212
Published Online:March 8, 2022
