Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic Mark Traynor; Emmanuella Owens; Sorcha O'Neill; Imran Rahman;

Does green knowledge management build successful green ventures in the presence of innovative practices and knowledge-sharing behaviour Mingqiang He; Tin-Chang Chang; Wu Chenggang; Van Kien Pham;

Why co-working spaces in an analogical environment exhibit different recovery abilities under the COVID-19 shock? Evidence from China Wanyue Wei; Zheng He; Guangming Xiang;