Contingency Management and Supply Chain Performance in Korea: A COVID-19 Pandemic Approach

A proposed circular-SCOR model for supply chain performance measurement in manufacturing industry during COVID-19

Purpose

COVID-19 is a global event affecting supply chain operations and human health. With COVID-19, many issues in business models, business processes and supply chains, especially in the manufacturing industry, have had to change. The ability to analyze supply chain performances and ensure circularity in supply chains has become one of the factors whose importance has increased rapidly with COVID-19. Therefore, it aims to determine which supply chain performance criteria come to the fore for the company under consideration to accelerate the transformation into high performance and circularity in supply chains.

Design/methodology/approach

In this study, a new circular-SCOR model is proposed, and 17 supply chain performance measurement criteria are prioritized for a manufacturing company in the context of circular economy principles during COVID-19 by using stepwise weight assessment ratio analysis and analytical hierarchy process method, separately.

Findings

As a result, for both methods, in the case study discussed, the demand fulfillment rate is determined as the most prominent criterion in line with the circular economy principles in the COVID-19 period in manufacturing supply chains.

Originality/value

It is expected that this study will contribute to managers and policy makers as it addresses the “new normal” that started after COVID-19 and the criteria to be considered in supply chain performance measurement and emphasizes the need to adopt circular supply chains, especially in manufacturing industries.

Role of fake news and misinformation in supply chain disruption: impact of technology competency as moderator

Studies show that COVID-19 has increased the effects of misinformation and fake news that proliferated during the continued crisis and related turbulent environment. Fake news and misinformation can come from various sources such as social media, print media, as well as from electronic media such as instant messaging services and other apps. There is a growing interest among researchers and practitioners on how fake news and misinformation impacts on supply chain disruption. But the limited research in this area leaves a gap. With this background, the purpose of this study is to determine the role of fake news and misinformation in supply chain disruption and the consequences to a firm's operational performance. This study also investigates the moderating role of technology competency in supply chain disruption and operational performance of the firm. With the help of theories and literature, a theoretical model has been developed. Later, the conceptual model has been validated using partial least squares structural equation modeling. The study finds that there is a significant impact of misinformation and fake news on supply chain disruption, which in turn negatively impacts firms' operational performance. The study also highlights that firms' technology competency can improve the supply chain situation that has been disrupted by misinformation and fake news.

What Can Drive Consumers’ Dining-Out Behavior in China and Korea during the COVID-19 Pandemic?

Currently, living with COVID-19 under certain protective measures still continues as the “new normal” for most of the world. The disruption that the pandemic has caused to societies and economies, especially to the restaurant industry, may last longer than some had thought. This study intended to find out the key drivers of consumers’ dining-out intentions and their internal relationships. We adopted the structural equation modeling (SEM) method with 508 surveys collected from China and Korea. The results were as follows: perceived psychological risks, subjective norms, and enjoyment are influential to consumers’ dining-out intentions but not restaurant precautionary measures or perceived physical risk; subjective norms have direct implications on both perceived psychological and physical risks, while restaurant precautionary measures can only significantly affect perceived physical risk; enjoyment can be negatively influenced by perceived psychological and physical risks; country can moderate the relationships between subjective norms, perceived physical/psychological risk, and enjoyment. This study provides further understanding of the current food consumption patterns, which will help restaurants set up strategies accordingly to sustain their businesses and get them more prepared for any future outbreaks.