Sustainability concerns are rising as an interesting topic in both academia and industry. Many scholars revealed that green innovation is an excellent solution to enable organizations to achieve various benefits, such as enhancing their reputation and competitive advantages. Thus, this is the first study in Vietnam to consider the barriers to implementing green innovation. The research aims to identify the obstacles to green innovation practices in the Vietnamese manufacturing sector. The interpretive structural modeling (ISM) approach has been conducted to provide the interactions among the green innovation implementation barriers. The authors ground this study to bridge the theoretical and practical for green innovation practices in the Vietnam situation. Based on the experts’ perspectives, they proposed that Vietnamese manufacturers must deal with thirteen essential barriers to green innovation adoption. Further, six interaction levels and the MICMAC analysis clarified cross-relationships among challenges by evaluating the driving and dependence power. Indeed, the empirical results emphasized that financial capability constraints and lack of government support are the most decisive challenges. In contrast, market competition and uncertainty concern is the easiest obstacle to address by the Vietnamese manufacturers. Therefore, this study has provided some insightful contributions for the top managers and other scholars to consider.

Services provided by garages present less differentiation in recent years that alternatives in the same trade are increasing. In such a fiercely competitive automobile maintenance market, favorable customer service quality is regarded as one of the key success factors. To satisfy customer demands, it is necessary to understand the service quality required by customers and provide customer services based on such requirements.With Lifestyle as the basis of effective market segmentation and Basic information of consumers as the variables, Cluster analysis is combined to effectively segment the customer characteristics in Maintenance and repair of motor vehicles. Finally, Kano-model, which is different from traditional measurement of customer preference, is applied to concluding the service quality items for Maintenance and repair of motor vehicles, and Quality improvement index is utilized for assisting enterprises in measures for quality improvement or reinforcement so as to create profits. With questionnaire survey, the following conclusions are summarized. With Cluster analysis, the samples are divided into Practice-oriented group andSocial-oriented group. 2. Within the 34 quality elements, Practice-oriented group presents 1 Must-be element, 28 One-dimensional element, and 6 Indifference element, while Socialoriented group reveals 4 Must-be quality, 23 One-dimensional quality, and 9 Indifference quality. Most elements appear Two-dimensional quality. 3. With distinct Basic information of consumers, Practice-oriented group and Socialoriented group show significantly different opinions on some quality elements.

COVID-19 has impacted the whole world since 2019, especially the dietary patterns of customers. Before the pandemic, some companies had been monitoring the operation data for health and food safety situations. It has become a vital mission to improve the food production and service process if the companies wish to pursue the sustainability of their businesses due to the general environment being changed by the epidemic. The sustainability of food systems inherently implies not only customer satisfaction but also the saving of costs. The catering service must find new ways to increase customer loyalty and satisfaction while implementing improved practices for building their brand image and modern decoration. The objective of this article is to discuss the service innovation process in order to investigate the interrelationships of catering environmental policy and psychological effects in the service function. The data were collected from a DINESERV questionnaire, comprised service quality standards, to increase the customer satisfaction for a mobile dining car. Finally, the TRIZ or Kano is a standardized measure designed to improve the idealization of strategy for selecting the most appropriate service quality model. This study presents the results from the survey and discusses future perspectives of increasing the sustainability of service within a catering information system.

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