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Purpose: This research aims to test the effects of attitude, perceived behavioral control (PBC), subjective norm and perceived quality of official coronavirus disease 2019 (COVID-19) websites on intention to use official COVID-19 websites. Design/methodology/approach: This study collected data using an online questionnaire. It involved 120 Indonesians who used official COVID-19 websites. The data were analyzed using the multiple regression analysis. Findings: This research found that intention to use official COVID-19 websites is significantly and positively affected by the quality of the website, attitude and subjective norm. PBC does not influence intention to use official COVID-19 websites. Research limitations/implications: This research was only conducted in the context of Indonesians. Furthermore, a convenience sampling technique was applied. Future research should be done in a different context with larger samples to test the generalization of this research's findings. Practical implications: To improve intention to use official COVID-19 websites, people must be directed to have a positive attitude toward the website. The developer must ensure the quality of the website. It is also essential to involve leaders and public figures whose opinions might be able to sway citizens to use official COVID-19 websites consistently. Originality/value: This research is the first one of its kind that studied citizens' intention to use official COVID-19 websites.

This study analyzes the existing literature on ISO 9001 to identify trends, key scholars, influential journals, significant papers, and this body of work's overall intellectual, social, and conceptual landscape. The study also proposes potential avenues for further research based on its findings. Bibliometric and content analysis were used to examine 929 relevant journal articles published between 1987 and 2023 and indexed by Scopus or Web of Science (WoS). Bibliometric analysis and visualization of results were conducted using the Bibliometrix R package and Biblioshiny application. This investigation unveils the intellectual, social, and conceptual structures within the literature concerning ISO 9001, shedding light on bibliographic features such as prominent scholars, leading journals, and noteworthy papers. Nine distinct research clusters were identified: integrated management systems; the effects of ISO 9001 implementation and certification; the diffusion of management system standards; ISO 9001:2015; the effective implementation of ISO 9001; levels and difficulties in management system integration; internalization of ISO 9001, withdrawal of ISO 9001 certification, and critical success factor of ISO 9001 implementation; ISO 9001 implementation and lessons learned; and diffusion of ISO 9001-based quality management systems. Key findings from each cluster were synthesized. This research is a valuable resource for scholars and practitioners seeking insights into the current state of ISO 9001 research and areas that warrant further exploration. [ABSTRACT FROM AUTHOR]

Technological advancements have triggered many lifestyle changes and indirectly created two important issues that must be addressed in Indonesia: the increase in non-communicable diseases and the rise of national health costs. One effort to curtail these problems involves consuming innovative food products with health benefits, commonly known as functional foods. The present study aims to identify and analyze the key success factors that companies in the functional food industry must consider to produce high-quality functional foods. To date, no previous study has paid close attention to this issue. Data collection was performed in a two-step process. First, interviews with academics, businesses, and the government were conducted. Second, surveys using a pairwise comparison questionnaire were completed. Data from the interviews were analyzed using thematic analysis, while survey data were assessed using the analytic hierarchy process. The results indicate the presence of five key success factors, including top management commitment (weight = 0.233), research resources and networks (0.077), food safety management systems (0.303), access to the required raw materials (0.218), and access to information on consumer needs (0.168). This research is believed to be the first to identify key company success factors in producing high-quality, innovative food products. This research fills the void of functional food literature related to producers. [ABSTRACT FROM AUTHOR]