Small and medium enterprises (SMEs) have played an important role in economic development. The increasing number of SMEs have resulted in the business landscape to become more and more competitive. This has made SMEs to also undergo great challenges to be able to maintain their existence and expand their businesses. It is argued that the enterprise resource planning system (ERPs) can improve business performance. Therefore, the primary purpose of this study is to examine the impact of an ERPs usage on the financial and non-financial performance of the Saudi SMEs. An exploratory study has been used to identify the factors contributing to the effective and successful use of an ERP system. The findings indicate seven contingency factors. Based on the exploratory study results, three hypotheses have been developed and tested in a quantitative study. A survey is constructed and sent to 200 Saudi SMEs that adopted the ERP systems. About 120 valid responses have been received. For data analysis and hypothesis testing, a structural equation modelling (SEM) tool has been adopted. The results depict that management support, user satisfaction, and training significantly impact the ERPs usage. Another significant finding is that ERP systems enhance SMEs’ performance.

It is generally perceived that the effective implementation of an adequate internal control system prevents and controls an entity’s risks and improves its procedures and performance. This study empirically investigates the relationship between the internal control system and firms’ performance, with particular emphasis on the moderation role of an integrated information system. For this purpose, a survey was developed and sent to 215 Saudi firms that had implemented an integrated information system. A hundred and two valid responses were received. Partial least squares structural equation modeling was utilized for the data analysis and hypothesis testing. The findings confirmed that organizational structure, prospectors’ strategy, information system quality, and management support significantly influence the internal control system for the study sample. The finding also supports the role of an information system as a moderator variable in the relationship between internal control and organizational performance. Additionally, the study elucidates the importance of information system maturity for information system quality.

As sustainability becomes a strategic priority within the hospitality industry, understanding how environmentally responsible practices influence customer behaviours beyond loyalty has become increasingly important. This study investigates the mechanisms through which green hotel practices foster customer brand evangelism in the context of Green Star-certified hotels in Egypt. Drawing on Social Identity Theory and Relationship Marketing Theory, the study examines the direct effects of green hotel practices on brand pride, brand fidelity, and customer brand evangelism, while also exploring the mediating roles of brand pride and brand fidelity and the moderating role of green perceived quality. Data were collected from 428 guests of Green Star-certified hotels in Sharm El-Sheikh, Egypt, and analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The findings reveal that green hotel practices significantly enhance brand pride, brand fidelity, and customer brand evangelism. Furthermore, brand pride and brand fidelity individually and sequentially mediate the relationship between green hotel practices and brand evangelism. The results also demonstrate that green perceived quality strengthens the effects of green hotel practices on both brand pride and brand fidelity. By extending existing research beyond traditional loyalty outcomes, this study contributes to the growing literature on sustainable hospitality, customer advocacy, and brand relationship management. The findings suggest that environmentally responsible hotel practices can encourage customers to engage in active, brand-supportive behaviours, including positive word of mouth, online advocacy, and electronic word of mouth (eWOM). Practical implications are provided for hotel managers seeking to transform sustainability initiatives into stronger customer advocacy, enhanced digital brand engagement, and long-term brand support.

This study explored the associations among business intelligence (BI) capabilities and innovative performance (IP) in four- and five-star luxury hotels, while also examining the moderating key role of absorptive capacity (ACAP). Based on the Resource-Based View (RBV), the study conceptualised BI as a multidimensional construct comprising six key capabilities. Data were collected from a sample of 470 hotel managers, and the model was analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The results revealed that four BI dimensions (analytical decision-making culture, use of information in business processes, information access quality, and information content quality) have a significant positive association with IP. On the contrary, analytical capability and data integration did not exhibit a direct significant association with IP. The moderation analysis offered further insights, illustrating that ACAP can selectively strengthen the association between information content quality and IP, as well as between data integration and IP. These findings highlighted that, in the luxury hotel context, the value of BI depends not only on technological infrastructure but also on the firm’s ability to transform high-quality, integrated data into actionable knowledge. The study contributed to the literature by indicating the moderating role of absorptive capacity in the BI–IP relationship and by providing nuanced insights into how distinctive BI capabilities can drive innovation in a service-intensive setting. From a practical perspective, the results suggested that hotel managers should prioritise promoting a data-driven culture, improving data quality, and designing organisational learning capabilities to leverage BI for IP fully.

The rapid adoption of digital technologies in restaurants has transformed how consumers interact with smart service systems, making it increasingly important to understand the psychological mechanisms underlying continued digital technology use. Drawing on a digital consumer behavior perspective, this study investigates how Smart Service Interactional Experience (SSIE) influences consumers’ reuse intentions toward restaurant smart menus, with particular attention to the mediating roles of perceived value and memorable experience and the moderating role of technology anxiety. The study used a quantitative research design in conjunction with a purposive sampling method and gathered data from 397 consumers who had used smart menus at casual dining restaurants in Egypt, after which the data were analysed using SEM with the help of SPSS v 26 and AMOS v 28 software. The findings demonstrate that SSIE significantly enhances consumers’ perceived value and memorable experience, which, in turn, significantly increases their intentions to reuse smart menus. Importantly, both perceived value and memorable experience significantly mediate the relationship between SSIE and smart menu reuse intention, indicating that positive interactional experiences translate into continued digital usage by enhancing the value consumers perceive and the memorability of the ordering experience. However, contrary to expectations, technology anxiety does not significantly moderate the relationships between SSIE and either perceived value or memorable experience. These findings suggest that the quality of the interactional experience may play a more influential role than technology-related anxiety in shaping consumers’ evaluations and continued use of restaurant smart menus. The study contributes to the smart service and digital consumer behavior literature by clarifying how SSIE translates into reuse intention through consumers’ value perceptions and memorable experiences. Practically, the findings encourage restaurant operators to improve smart menu interaction quality, strengthen perceived value, and design memorable digital ordering experiences to foster continued consumer engagement and reuse.

The research investigates the psychopathological mechanisms through which perceived leader favoritism (PLF) can affect counterproductive work behavior (CWB) through the mediating effects of employee jealousy toward their coworkers and the specialized form of envy known as malicious envy. Integrating Social Comparison Theory with Affective Events Theory, the study proposes that perceived favoritism triggers unfavorable social comparisons, which in turn evoke negative emotional states that manifest in dysfunctional workplace behaviors. The research used a quantitative study design to gather information from 436 employees working in hotels. The researchers used structural equation modeling (SEM) to analyze the research data while they also conducted reliability and validity assessments. The study shows that perceived leader favoritism leads to higher organizational counterproductive work behavior (CWB-O) and higher interpersonal counterproductive work behavior (CWB-I) among employees. The study found that PLF leads to higher employee jealousy levels which result in higher malicious envy levels that drive CWB behavior. The research found that jealousy and malicious envy function as central psychological pathways which connect favoritism to workplace deviance. This study offers a new contribution to the existing body of knowledge about leadership by extending its scope to investigate how subtle favoritism practices lead to harmful results while explaining the emotional mechanisms which cause counterproductive behavior. The research develops an integrated framework which helps people comprehend how perceived leader favoritism affects emotional responses and behavioral patterns within modern workplaces.