Publications | Haaga-Helia

We are leading experts in our own fields of education and work closely with the business community of the region. Through this series of publications, you can delve into our expertise and learn more about what it is like to work with different companies and partners in practice.

The topics of the publications arise from Haaga-Helia's areas of expertise: for example, sales, services, entrepreneurship, pedagogy, business development. We publish e.g. studies, article collections and guides. The authors are Haaga-Helia's experts and partners.

Customized language models for tourism management: Implications and future research

Digital cultural tourism: Older adults’ acceptance and use of digital cultural tourism ser...

Algorithmic Control Across the Employee Lifecycle

Empowering SMEs with Artificial Intelligence

Intelligent automation in hospitality: Exploring the relative automatability of frontline ...

Riding against the algorithm: Algorithmic management in on-demand food delivery

AI-generated content, creative freelance work and hospitality and tourism marketing

Older adults’ perceptions of digital cultural tourism in ‘Super-Aged’ nations: The case of...

Future of food: Cellular agriculture & hospitality and tourism research

Entrepreneurship curriculum as the supporter of the youngsters’ wellbeing

Ghost production: Applying the Servuction model to establish a typology and propose a rese...

Implications of cellular agriculture for hospitality and tourism management research

Between fearful homebodies and carefree travel lovers: identifying tourist segments during...

How tourists perceive, create and encode the memorable tourism experience

Designing compelling accommodationscapes: Testing a framework in a rural context

Senses, emotions and memories in tourism experience: A review

Airport experience of the future

Designing compelling accommodationscapes: Testing a framework

A conceptualization of the senses, emotions, and memories in memorable tourism experiences

Innovations in restaurants, hotels and venues