This is a past event. Registration is closed. View other DUSA European Association Suzhou events.
Dear DUSA Members and Friends,
Welcome to the IBSS Online Brown Bag Autumn-Winter Series!
Right in this September, there will be two lunch talks in next week and the week after. The two speakers are both experienced lecturers at IBSS.
The Second Session
Topic: Happy waiting: Long queues for food and endogenous value-creation
Nobody likes to wait in a long queue for a long time, yet is something that we observe on a regular basis. It is not uncommon to see herds of people line up outside popular food outlets: often with a wait time of over an hour. Why are people willing to wait for so long for food? In this light brown bag talk, I float the (untested) idea that while people dislike the long wait, they are willing to because it increases their ultimate satisfaction when they finally receive their product. This is research in the early stages, and any feedback will be more than welcome.
Time:
12:10 PM -12:50 PM, Wednesday, September 23, 2020
Registration
The registration will be closed at 10:00 am on September 23rd. Please register this event in advance.
Link of this online webinar will be sent upon registration prior to the event. Please ensure your e-mail address is valid and try also to check your junk mail just in case.
Language
English
Speaker
Dr. Tony So
Lecturer at IBSS，XJTLU
Tony graduated with a Ph.D. from the University of Auckland in 2017 specialising in behavioural economics. He is a curious soul, where he tries to understand why and how people do the things that they do.
His research interests are broad: ranging from learning and teaching, to labour markets, to consumer perceptions towards various aspects of food. He is currently working on projects with the New Zealand-China Food Protection Network. Tony is also the Director of the IBSS Biometrics Lab, where he oversees its establishment.
Further Details
