Pub Date : 2020-07-20DOI: 10.1080/10963758.2020.1791138
Annamarie D. Sisson, J. Kwon
ABSTRACT This exploratory study evaluates meeting planners’ self-efficacy and self-reported behaviors concerning continuing education through online learning, specifically massive open online courses (MOOC’s). It explores self-efficacy and self-reported behaviors toward e-learning in relation to preferred educational options for continuing education. It also identifies significant differences in meeting planners’ self-efficacy and self-reported behaviors about online education based upon they consider their current job to be a means in achieving their ultimate career goals. The researchers surveyed meeting planners globally through an online survey. In general, meeting planners preferred synchronous instructor-led courses but indicated a high level of motivation toward e-learning. Those who considered their job as one that can help them achieve their career goals indicated positive self-efficacy toward continuing education.
{"title":"Effectiveness of E-Learning as Seen by Meeting Planners","authors":"Annamarie D. Sisson, J. Kwon","doi":"10.1080/10963758.2020.1791138","DOIUrl":"https://doi.org/10.1080/10963758.2020.1791138","url":null,"abstract":"ABSTRACT This exploratory study evaluates meeting planners’ self-efficacy and self-reported behaviors concerning continuing education through online learning, specifically massive open online courses (MOOC’s). It explores self-efficacy and self-reported behaviors toward e-learning in relation to preferred educational options for continuing education. It also identifies significant differences in meeting planners’ self-efficacy and self-reported behaviors about online education based upon they consider their current job to be a means in achieving their ultimate career goals. The researchers surveyed meeting planners globally through an online survey. In general, meeting planners preferred synchronous instructor-led courses but indicated a high level of motivation toward e-learning. Those who considered their job as one that can help them achieve their career goals indicated positive self-efficacy toward continuing education.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79749733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-19DOI: 10.1080/10963758.2020.1791137
W. Griffin
ABSTRACT This study investigated the perceptions of hospitality industry professionals and faculty on their involvement in industry--academia collaboration. This quantitative survey sampled 568 International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) members and 2,366 hospitality industry professionals. A total of 264 participants’ responses were analyzed. A survey was developed to measure perceptions of respondents’ involvement in industry--academia collaboration. The scale was determined to have a high level of reliability, as determined by a Cronbach’s alpha, of 0.857. It was found there were statistically significant differences in perceptions of involvement in industry--academia collaboration between faculty and industry. The findings indicated faculty could benefit from improved communication with the hospitality industry. Faculty should engage industry in different settings, from advisory boards to professional associations.
{"title":"Perceptions of Hospitality Industry Professionals and Hospitality Faculty on Industry-Academia Collaborations","authors":"W. Griffin","doi":"10.1080/10963758.2020.1791137","DOIUrl":"https://doi.org/10.1080/10963758.2020.1791137","url":null,"abstract":"ABSTRACT This study investigated the perceptions of hospitality industry professionals and faculty on their involvement in industry--academia collaboration. This quantitative survey sampled 568 International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) members and 2,366 hospitality industry professionals. A total of 264 participants’ responses were analyzed. A survey was developed to measure perceptions of respondents’ involvement in industry--academia collaboration. The scale was determined to have a high level of reliability, as determined by a Cronbach’s alpha, of 0.857. It was found there were statistically significant differences in perceptions of involvement in industry--academia collaboration between faculty and industry. The findings indicated faculty could benefit from improved communication with the hospitality industry. Faculty should engage industry in different settings, from advisory boards to professional associations.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10963758.2020.1791137","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72520435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-17DOI: 10.1080/10963758.2020.1791139
L. Cain, Andrew Moreo, I. Rahman
ABSTRACT The relationship between calling and academic and life satisfaction among hospitality undergraduate students was explored. One moderator of the calling-satisfaction relation (living one’s calling) and one mediator (thriving) was tested. Having a calling was found to positively impact thriving, academic satisfaction, and life satisfaction. Ultimately, the findings suggest that facilitating exploration of the topic, inspiration through identifying with the topic, and customization of courses to best suit the individual learning the topic and its various subsets is a winning combination for hospitality students.
{"title":"Callings and Satisfaction among Hospitality Students: The Mediation of Thriving and Moderation of Living a Calling","authors":"L. Cain, Andrew Moreo, I. Rahman","doi":"10.1080/10963758.2020.1791139","DOIUrl":"https://doi.org/10.1080/10963758.2020.1791139","url":null,"abstract":"ABSTRACT The relationship between calling and academic and life satisfaction among hospitality undergraduate students was explored. One moderator of the calling-satisfaction relation (living one’s calling) and one mediator (thriving) was tested. Having a calling was found to positively impact thriving, academic satisfaction, and life satisfaction. Ultimately, the findings suggest that facilitating exploration of the topic, inspiration through identifying with the topic, and customization of courses to best suit the individual learning the topic and its various subsets is a winning combination for hospitality students.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83942754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1655435
John W. Lipford, A. Rood
ABSTRACT This research examines the use of popular media in curriculum to engage undergraduate students. It discusses opportunities and challenges faced by educators who use popular television media as a practicum in their curriculum and suggests best practices for pre- and post-viewing dialog and discussion. The results of a 14-semester longitudinal study reveal a significant number of students making specific, positive reference to The Office in qualitative portions of their end of the semester evaluations. Overall, these students prefer behavioral modeling over traditional case studies and believe aligning class topics with The Office is stimulating because it holds their interest, and makes the class more engaging. Perhaps most significant, students believe utilization of The Office provides an avenue for them to discuss controversial HRM issues in a safe and tangible way without having to disclose current or prior work situations, and in situations where students may otherwise choose to remain silent.
{"title":"That’s What “Generation We” Said? - The Office Enables Active Learning and Improved Retention in the Modern Human Resource Management Classroom","authors":"John W. Lipford, A. Rood","doi":"10.1080/10963758.2019.1655435","DOIUrl":"https://doi.org/10.1080/10963758.2019.1655435","url":null,"abstract":"ABSTRACT This research examines the use of popular media in curriculum to engage undergraduate students. It discusses opportunities and challenges faced by educators who use popular television media as a practicum in their curriculum and suggests best practices for pre- and post-viewing dialog and discussion. The results of a 14-semester longitudinal study reveal a significant number of students making specific, positive reference to The Office in qualitative portions of their end of the semester evaluations. Overall, these students prefer behavioral modeling over traditional case studies and believe aligning class topics with The Office is stimulating because it holds their interest, and makes the class more engaging. Perhaps most significant, students believe utilization of The Office provides an avenue for them to discuss controversial HRM issues in a safe and tangible way without having to disclose current or prior work situations, and in situations where students may otherwise choose to remain silent.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85343903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1655434
N. C. Shereni
ABSTRACT This study was done to determine the role played by Technical and Vocational Education and Training (TVET) in restoring sector-specific skills lost to other countries in the Zimbabwean hospitality industry. Semi-structured questionnaires were self-administered to 136 students studying hospitality related qualifications in Polytechnics in Zimbabwe using a convenient sampling technique. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyze data generating frequencies and descriptive statistics. The findings of the research show that the hospitality industry will continue to lose skills to other countries mainly because of low salaries, better working conditions in other countries, the unfavorable economic environment in Zimbabwe and the need by students to gain international exposure. TVET institutions in Zimbabwe have a great role to play in replacing lost skills therefore financial challenges, equipment unavailability and lack of qualified lecturers need to be addressed for them to be effective.
{"title":"The Role of Technical and Vocational Education and Training (TVET) in Restoring Hospitality Sector Specific Skills in Zimbabwe: A Students’ Perspective","authors":"N. C. Shereni","doi":"10.1080/10963758.2019.1655434","DOIUrl":"https://doi.org/10.1080/10963758.2019.1655434","url":null,"abstract":"ABSTRACT This study was done to determine the role played by Technical and Vocational Education and Training (TVET) in restoring sector-specific skills lost to other countries in the Zimbabwean hospitality industry. Semi-structured questionnaires were self-administered to 136 students studying hospitality related qualifications in Polytechnics in Zimbabwe using a convenient sampling technique. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyze data generating frequencies and descriptive statistics. The findings of the research show that the hospitality industry will continue to lose skills to other countries mainly because of low salaries, better working conditions in other countries, the unfavorable economic environment in Zimbabwe and the need by students to gain international exposure. TVET institutions in Zimbabwe have a great role to play in replacing lost skills therefore financial challenges, equipment unavailability and lack of qualified lecturers need to be addressed for them to be effective.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89230807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1685392
A. Arifuddin, Arafiq Arafiq, I. Sujana, Kurniawan Apgriyanto
ABSTRACT The present study aimed at exploring the level of idiomatic expressions mastery, the strategies for understanding them, the obstacles, English skills and functional English that the students of Hospitality and Tourism Institutes need. The study applied mixed-methods. Data were collected with Needs-analysis, Document, Test, and Interview analyzed with descriptive statistics and qualitative. It indicates that the mastery of idiomatic expressions mastery of the students of Hospitality and Tourism is “Low”, no idiomatic expressions teaching, lack familiarity with strategies for understanding idiomatic expressions, the priority English skills include Speaking, Listening, Writing, and Reading; and the primary Functional English needed are General Conversations, Providing Services, Giving information Offering Help and Asking for Co-operation. Therefore, the Hospitality and Tourism educations should improve the quality of the English language teaching.
{"title":"The Mastery of and Strategies for Understanding the Idiomatic Expressions Applied by the Students of Hospitality and Tourism","authors":"A. Arifuddin, Arafiq Arafiq, I. Sujana, Kurniawan Apgriyanto","doi":"10.1080/10963758.2019.1685392","DOIUrl":"https://doi.org/10.1080/10963758.2019.1685392","url":null,"abstract":"ABSTRACT The present study aimed at exploring the level of idiomatic expressions mastery, the strategies for understanding them, the obstacles, English skills and functional English that the students of Hospitality and Tourism Institutes need. The study applied mixed-methods. Data were collected with Needs-analysis, Document, Test, and Interview analyzed with descriptive statistics and qualitative. It indicates that the mastery of idiomatic expressions mastery of the students of Hospitality and Tourism is “Low”, no idiomatic expressions teaching, lack familiarity with strategies for understanding idiomatic expressions, the priority English skills include Speaking, Listening, Writing, and Reading; and the primary Functional English needed are General Conversations, Providing Services, Giving information Offering Help and Asking for Co-operation. Therefore, the Hospitality and Tourism educations should improve the quality of the English language teaching.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73955740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1655437
M. Lee, Haesang Kang, Hyunsuk Choi, D. Olds
ABSTRACT This empirical study investigated educational restaurant operators’ perspectives of green practices using importance-performance analysis. From the literature review, panel discussion, and a pilot study, a total of 32 green attributes in seven major categories were developed for the main survey. Based on 54 valid responses collected, the importance-performance analysis (IPA) was conducted. The results indicate that educational restaurants must keep up the good work of green practices in the pollution prevention category and improve green aspects in the category of water energy conservation. Detailed implications of green practices for restaurant operators are discussed.
{"title":"Managerial Attitudes towards Green Practices in Educational Restaurant Operations: An Importance-Performance Analysis","authors":"M. Lee, Haesang Kang, Hyunsuk Choi, D. Olds","doi":"10.1080/10963758.2019.1655437","DOIUrl":"https://doi.org/10.1080/10963758.2019.1655437","url":null,"abstract":"ABSTRACT This empirical study investigated educational restaurant operators’ perspectives of green practices using importance-performance analysis. From the literature review, panel discussion, and a pilot study, a total of 32 green attributes in seven major categories were developed for the main survey. Based on 54 valid responses collected, the importance-performance analysis (IPA) was conducted. The results indicate that educational restaurants must keep up the good work of green practices in the pollution prevention category and improve green aspects in the category of water energy conservation. Detailed implications of green practices for restaurant operators are discussed.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76264733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1655436
M. Dawson
ABSTRACT Teaching evaluations play a significant role in determining retention, promotion, and tenure. Most of these decisions are based upon an actual quantitative score derived from standard questions. This qualitative study goes beyond the numerical scores and examines 1849 written comments taken from one academic year. Through a content analysis, 4 dimensions along with 23 themes emerged: 1) Course Management and Delivery(Teaching Style, Knowledge, Organization, Engagement, Pace, Staying on Topic, Communication, Responsive/Assistance; 2) Course Policies (Attendance, Workload, Exams, Grading, Group Projects, Industry Application); 3) Support Materials (Guest Speakers, Demonstration/Examples, Technology, PowerPoint, Textbook); 4) Personal Traits (Care, Challenging, Success, Attributes). These dimensions provide context to the quantitative scores in an effort to support educators as they attempt improve on specific content areas in the classroom.
{"title":"What Do Our Hospitality Students Want? An Examination of Written Comments from Teaching Evaluations","authors":"M. Dawson","doi":"10.1080/10963758.2019.1655436","DOIUrl":"https://doi.org/10.1080/10963758.2019.1655436","url":null,"abstract":"ABSTRACT Teaching evaluations play a significant role in determining retention, promotion, and tenure. Most of these decisions are based upon an actual quantitative score derived from standard questions. This qualitative study goes beyond the numerical scores and examines 1849 written comments taken from one academic year. Through a content analysis, 4 dimensions along with 23 themes emerged: 1) Course Management and Delivery(Teaching Style, Knowledge, Organization, Engagement, Pace, Staying on Topic, Communication, Responsive/Assistance; 2) Course Policies (Attendance, Workload, Exams, Grading, Group Projects, Industry Application); 3) Support Materials (Guest Speakers, Demonstration/Examples, Technology, PowerPoint, Textbook); 4) Personal Traits (Care, Challenging, Success, Attributes). These dimensions provide context to the quantitative scores in an effort to support educators as they attempt improve on specific content areas in the classroom.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86739462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-07-02DOI: 10.1080/10963758.2019.1685391
M. Vespestad, Kjersti Karijord Smørvik
ABSTRACT The teaching-learning relationship has been subject to discussion within higher education (HE), as has the traditional lecture. Teaching and lectures cannot be understood without including students as part of the setting, particularly so within a cross-cultural classroom where various hermeneutics are involved. International students have different ways of understanding and interpreting data, and may be accustomed to various educational traditions. The aim of this study is to discuss how co-creation can function as a tool for overcoming differences within a cross-cultural context. Qualitative empirical data were collected in four different tourism and marketing student groups. The study findings show that despite requiring increased effort and commitment from all stakeholders, co-creation principles do contribute to bringing about valuable educational experiences. The study contributes to generating a new mind-set that can promote valuable learning experiences. It furthermore endorses co-creation as an approach that can enhance value outcomes in a cross-cultural context.
{"title":"Co-Creation as a Tool to Overcome Cross-Cultural Differences in Educational Experiences?","authors":"M. Vespestad, Kjersti Karijord Smørvik","doi":"10.1080/10963758.2019.1685391","DOIUrl":"https://doi.org/10.1080/10963758.2019.1685391","url":null,"abstract":"ABSTRACT The teaching-learning relationship has been subject to discussion within higher education (HE), as has the traditional lecture. Teaching and lectures cannot be understood without including students as part of the setting, particularly so within a cross-cultural classroom where various hermeneutics are involved. International students have different ways of understanding and interpreting data, and may be accustomed to various educational traditions. The aim of this study is to discuss how co-creation can function as a tool for overcoming differences within a cross-cultural context. Qualitative empirical data were collected in four different tourism and marketing student groups. The study findings show that despite requiring increased effort and commitment from all stakeholders, co-creation principles do contribute to bringing about valuable educational experiences. The study contributes to generating a new mind-set that can promote valuable learning experiences. It furthermore endorses co-creation as an approach that can enhance value outcomes in a cross-cultural context.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84530441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-02DOI: 10.1080/10963758.2019.1654886
S. Lee, H. Shin, Miyoung Jeong
ABSTRACT An increasing number of students show great interest in the event and meeting industry for their future career. Event and meeting professionals have to handle challenging and dynamic circumstances, which require development of various skills, knowledge, the proper personality, and the right leadership style. It is unclear how students understand these different competencies and how event and meeting professionals view these different competencies, which play important roles for students’ future careers in the event and meeting industry. Based on a self-administered, online survey, this study explores the importance of skills, knowledge, personality types, and leadership styles from both event and meeting professionals and students in the hospitality and tourism management program. Results suggest how hospitality and tourism programs can provide better education for students to be successful in the event and meeting industry.
{"title":"Are Students Ready for Their Future Career in the Event and Meeting Industry? Lessons from a Comparative Study between Students and Event and Meeting Professionals","authors":"S. Lee, H. Shin, Miyoung Jeong","doi":"10.1080/10963758.2019.1654886","DOIUrl":"https://doi.org/10.1080/10963758.2019.1654886","url":null,"abstract":"ABSTRACT An increasing number of students show great interest in the event and meeting industry for their future career. Event and meeting professionals have to handle challenging and dynamic circumstances, which require development of various skills, knowledge, the proper personality, and the right leadership style. It is unclear how students understand these different competencies and how event and meeting professionals view these different competencies, which play important roles for students’ future careers in the event and meeting industry. Based on a self-administered, online survey, this study explores the importance of skills, knowledge, personality types, and leadership styles from both event and meeting professionals and students in the hospitality and tourism management program. Results suggest how hospitality and tourism programs can provide better education for students to be successful in the event and meeting industry.","PeriodicalId":46390,"journal":{"name":"Journal of Hospitality & Tourism Education","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2020-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86272913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：