Introduction: Chatbots are increasingly utilized in education, offering real-time, personalized communication. While research has explored technical aspects of chatbots, user experience remains under-investigated. This study examines a model for evaluating user experience and satisfaction with chatbots in higher education. Methodology: A four-factor model (information quality, system quality, chatbot experience, user satisfaction) was proposed based on prior research. An alternative two-factor model emerged through exploratory factor analysis, focusing on “Chatbot Response Quality” and “User Experience and Satisfaction with the Chatbot.” Surveys were distributed to students and faculty at a university in Ecuador to collect data. Confirmatory factor analysis validated both models. Results: The two-factor model explained a significantly greater proportion of the data’s variance (55.2%) compared to the four-factor model (46.4%). Conclusion: This study suggests that a simpler model focusing on chatbot response quality and user experience is more effective for evaluating chatbots in education. Future research can explore methods to optimize these factors and improve the learning experience for students.

Introduction: The growing global focus on Environmental, Social, and Governance (ESG) standards necessitates that companies optimize their corporate governance to balance economic, social, and ecological responsibilities. This study examines how the synergistic effects of Corporate Social Responsibility (CSR) and Environmental Responsibility (ER) can promote sustainable corporate development. Objective: The objective of this study is to analyze the critical elements of corporate governance structure optimization and to explore how companies can enhance their governance to achieve sustainable development through strengthened social and environmental management practices. Methods: The study uses case analysis and literature review to assess high-performing enterprises in CSR and ER integration, examining their governance, policy, and environmental strategies to uncover the factors behind their success in economic, social, and environmental spheres. Results: The research shows that optimizing governance structures markedly improves operational effectiveness. Companies need to create strong internal controls for equitable and transparent decisions, embedding CSR and ER into their strategies. CSR fulfillment builds public trust and environmental support, whereas ER improves brand reputation and competitiveness, driving sustainable and mutually advantageous development. Conclusion: The key to sustainable development in ESG practice lies in optimizing corporate governance and strengthening the synergy between social and environmental responsibilities. It is imperative for companies to build a governance structure that complies with ESG standards and to incorporate social and environmental considerations into their corporate strategies to effectively manage the triple bottom line of economic, social, and environmental performance.

Gastronomic tourism is a form of travel that has gained relevance today, making it crucial to understand the promotion and management strategies in specific destinations. This systematic review article aims to analyze these strategies, highlighting the importance of cultural authenticity and collaboration between local actors. The methodology used is aligned with a descriptive and correlational approach, using criteria of exhaustiveness and relevance to review ethnographic research and scientific articles. The results reveal the influence of ancestral knowledge on cultural tourism, as well as the challenges of food heritage and food transculturation. In this sense, the need to design promotional strategies that promote traditionality, identity and cultural empowerment in local communities is highlighted. In conclusion, this study provides a comprehensive understanding of gastronomic tourism promotion and management strategies, underscoring the importance of preserving cultural authenticity and promoting local collaboration for the sustainable development of gastronomic tourism.

Business ethics plays a crucial role in developing modern business and the entire society. Thus, to develop the conceptual framework of business ethics, it is extremely interesting to study the concepts connected with it. The article identifies the main terms and concepts associated with business ethics. On this basis, the authors’ conceptual framework of business ethics was created. Within this conceptual framework, it is shown that each business unit builds and maintains relationships with stakeholders within two “circles of business ethics”: the inner circle of business ethics and the outer circle of business ethics. The article proves the hypothesis that business ethics should be considered in the context of relationships with all stakeholders, i.e., it is the ethics of business relationships with partners and competitors in the external environment, as well as within the internal environment (primarily with employees). The article will be of interest to specialists in the field of management, and corporate governance, as well as for anyone interested in the problems of corporate social management.

A significant cohort of Southeast Asian women in Taiwan, having married locals, constitutes a disadvantaged group entangled in the issues of gender, marriage migration, and social class. The lack of human capital, social discrimination and urgent personal economic demands have caused immigrant women in Taiwan to become a source of inexpensive labor in the labor market, they usually prioritize vocational training for employment. Furthermore, the rapidly growing elderly population has resulted in a severe shortage of quality care services in Taiwan. Despite Taiwanese government training for immigrant women, diverse sociocultural factors hinder them from pursuing caregiving professions. Therefore, this study aimed to investigate the effects of care service attendant (CSA) training based on culturally responsive pedagogy (CRP) and design thinking (DT) for immigrant women in Taiwan. Nine Vietnamese and Indonesian immigrant women in Taiwan attended and completed the training. The CSA training comprised core academic modules and practicum modules and was conducted in groups for 170 h over 5 weeks. This study employed a qualitative research approach, gathering data through interviews, observation, and document analysis. The results revealed that CSA training based on CRP and DT was effective in improving immigrant women’s satisfaction with training and their rate of employment as CSAs. Specifically, in addition to basic care service professionalism, the female immigrant trainees developed proactive attitudes toward problem-solving. Moreover, the integration of Taiwanese culture and frequent communication in the training facilitated the self-confidence of these trainees. In the workplace, these female immigrant CSAs’ commitment to meeting clients’ needs and innovating their service boosted the clients’ appreciation and their own cultural competency and empowerment. Overall, this study suggests that the application of CRP and DT in CSA training is a promising way of enhancing the workforce capacity of female immigrant CSAs and has value for low-skilled adult trainees. However, structuring the learning processes clearly and involving instructors with multicultural education and DT education competency are critical to implementing such vocational training.

Color visually communicates the product’s flavors to consumers and further influences their taste perception. This study explores the perceived taste of tea beverages caused by the logo’s principal colors, using hand-shaken tea beverages in Taiwan as an example. To identify the linkage between the logo color and tea tastes, this study divides the taste of tea beverages into four categories: sweetness, freshness, bitterness, and astringency. Then, the 69 tea beverage logos are allocated into the 14 color sections in the CIELAB color space according to their primary colors. The Correspondence Analysis method is employed to visualize the relationships between the logos and the perceived tastes. The tea tastes are then mapped into the color sections in the CIELAB color space. The analysis results reveal that the sweetness links to logos in the Warm Scheme colors (hue angle from 0 to 59 degrees). The fresh taste is bound with the logo with the Cool White Scheme colors (hue angle from 90 to 149 degrees and brightness >80). Finally, the bitter and astringent tastes link to the logo colors in the Cold Black Scheme colors (hue angle from 60 to 89 degrees, 150 to 329 degrees, and brightness <25). This study expands the color and taste association literature from general food to tea beverages. Our obtained empirical results can be applied to hand-shaken beverage companies to select principal colors for designing logos and packages that align with tea beverages’ perceived tastes to convey brand recognition accurately.