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作者:Kude, Thomas; Mithas, Sunil; Schmidt, Christoph T.; Heinzl, Armin
作者单位:ESSEC Business School; State University System of Florida; University of South Florida; Boston Consulting Group (BCG); University of Mannheim
摘要:This study examines the team-level effects of pair programming by developing a research model that accounts for mediators and moderators of the relationship between pair programming and team performance. We hypothesize that pair programming helps software development teams establish backup behavior by strengthening the shared mental models among developers. In turn, backup behavior attenuates the negative effect of task novelty on team performance. We collect data from the software developers,...
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作者:Yao, Yuliang; Dresner, Martin; Zhu, Kevin Xiaoguo
作者单位:Lehigh University; University System of Maryland; University of Maryland College Park; University of California System; University of California San Diego
摘要:Although there are both process-related and human-related grounds for systematic performance variations across days of the week, such a phenomenon has not caught the attention of information systems or operations management scholars. Using transaction-level data from the U.S. Government's General Services Administration, we study three layers of effects: the Monday Effect, the Technology Effect, and the Product Effect. First, we assess whether performance varies across days of the week in supp...
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作者:Luo, Xueming; Lu, Xianghua; Li, Jing
作者单位:Pennsylvania Commonwealth System of Higher Education (PCSHE); Temple University; Fudan University; Nanjing University
摘要:The rise of online shopping cart-tracking technologies enables new opportunities for e-commerce cart targeting (ECT). However, practitioners might target shoppers who have short-listed products in their digital carts without fully considering how ECT designs interact with consumer mindsets in online shopping stages. This paper develops a conceptual model of ECT that addresses the question of when (with versus without carts) and how to target (scarcity versus price promotion). Our ECT model is ...
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作者:Wiener, Martin; Mahring, Magnus; Remus, Ulrich; Saunders, Carol; Cram, W. Alec
作者单位:Bentley University; Stockholm School of Economics; University of Innsbruck; State University System of Florida; University of South Florida
摘要:In this research commentary, we argue that the current digital era compels a reconsideration and problematization of research on information systems (IS) project control. IS projects are key to the pursuit of digital innovation and transformation activities, and the control of IS projects is central to creating and capturing value from these activities. However, IS project control research has not kept pace with current developments in the digital era. Specifically, we find that existing resea...
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作者:Liang, Chen; Shi, Zhan (Michael); Raghu, T. S.
作者单位:University of Connecticut; Arizona State University; Arizona State University-Tempe
摘要:Many e-commerce platforms offer editor-curated recommendations to help consumers overcome the difficulty of discovering and evaluating new products. Whereas it is well recognized that the spotlight generated by editor recommendations has a positive effect on the sales of featured products, there is much less understanding in the literature on whether the spotlight influences the sales of other products that are not featured but are related to the featured products and how this externality vari...
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作者:Mejia, Jorge; Mankad, Shawn; Gopal, Anandasivam
作者单位:Indiana University System; IU Kelley School of Business; Indiana University Bloomington; Cornell University; University System of Maryland; University of Maryland College Park
摘要:From an upset stomach to a life-threatening foodborne illness, getting sick is all too common after eating in restaurants. Although health inspection programs are designed to protect consumers, such inspections typically occur at wide intervals of time, allowing restaurant hygiene to remain unmonitored in the interim periods. Information provided in online reviews may be effectively used in these interim periods to gauge restaurant hygiene. In this paper, we use textual information from online...