The aim of this study is to examine a conceptual framework that investigates the role of smart tourism technologies (STTs) in creating memorable tourist experiences (MTEs) through the mediating role of hotel innovations, namely, service/product innovations, marketing innovations, process innovations, and organizational innovations. Data are gathered through on-site surveys directed to foreign and local tourists during their visit and stay at Sharm El Sheikh within the time of the study. Using Smart Partial Least Squares 3.21, a total of 612 questionnaires are investigated by Structure Equation Modeling (PLS-SEM). The results demonstrate that hotel innovations play mediating roles between STTs and MTEs. The study adds to the existing literature by tying STTs to MTE through hotel innovations. The study’s findings have theoretical and practical implications for destinations and hotel businesses through discussing and introducing a framework that exploratorily implies that using STTs at destinations can create MTEs through adopting hotel innovations.

Patients with cancer are at high risk of developing arterial and venous thromboembolism (VTE). They constitute 15% to 20% of the patients diagnosed with VTE. Depending on the type of tumor, cancer therapy, and presence of other risk factors, 1% to 25% of patients with cancer will develop thrombosis. The decision to start patients with cancer on primary thromboprophylaxis depends on patient preference, balancing risk of bleeding versus risk of thrombosis, cost, and adequate organ function. Currently, guidelines recommend against the use of routine primary thromboprophylaxis in unselected ambulatory patients with cancer. Validated risk assessment models can accurately identify patients at highest risk for cancer-associated thrombosis (CAT). This review summarizes the recently updated NCCN Guidelines for CAT primary prophylaxis, with a primarily focus on VTE prevention. Two main clinical questions that providers commonly encounter will also be addressed: which patients with cancer should receive primary thromboprophylaxis (both surgical and medical oncology patients) and how to safely choose between different anticoagulation agents.

The aim of this study is to examine how psychological and social capital might help entrepreneurs in the tourism and hospitality industry manage stress and develop resilience. This study follows a unique approach aiming to determine the social and psychological characteristics that can alleviate stress and promote resilient behavior. This study investigates the impact of psychological capital (PC) and social capital (SC) on perceived entrepreneurial stress (PES) and entrepreneurial enterprises’ resilience (EER). Also, it examines the mediating role of PES. The study focuses specifically on owners/managers of fast-food outlets and travel agencies in Egypt, using purposive sampling to select enterprises that exhibit varying degrees of entrepreneurial resilience. PLS-SEM was used to analyze 411 genuine surveys from respondents who dared to delve into tourism and hospitality entrepreneurship and experienced uncertainties. All of the direct interactions, along with the indirect link between PC and EER via PES, were significant. Nonetheless, the indirect association between SC and EER via PES was not supported. Theoretically, this study fills a research gap by examining how psychological and social factors contribute to enhancing resilience among small businesses in the tourism and hospitality industry. Additionally, it advances the COR theory by underscoring the significance of individuals' access to valuable assets in stress management and resource resilience. In practical terms, it is important for entrepreneurs to practice the synthesis of different personality qualities that help them understand and adapt to the unique aspects of their industry. Additionally, Egyptian policymakers need to provide entrepreneurs with training in personality development.

The relationship between the humble behavior of leaders and the voluntary workplace green behaviors (VWGB) of their employees is critical to affecting the overall green performance of an organization, particularly in the situation of COVID-19 pandemic. Traditionally, most studies focus more on the importance of leadership effectiveness, but few research studies investigate the leadership approach and its psychological mechanisms that motivate voluntary positive behavior and the efficiency of the overall performance. Thus, the authors conceptualize a research model of humble leadership that investigates the impact of humble leadership on voluntary green behavior and green performance via job autonomy and the green supporting climate. To verify the research hypotheses, 692 online and in-person questionnaires were analyzed using Smartpls-SEM. The results showed a positive association between humble leadership and green performance, and VWGB mediates this relationship. In addition, job autonomy and green supporting climate were confirmed to mediate the association of humble leadership and VWGB; and moderate the relationship of VWGB and green performance, respectively. Notably, this study is one of the few studies in the hotel sector that look at green performance through the lens of humble leadership and VWGB.

The purpose of the current study is to identify the response of restaurants to COVID-19. Findings were derived from a qualitative approach by conducting thirty-nine interviews at the managerial level of thirty-five independent restaurants in Cairo. During March and April 2020, open-ended interviews were performed, and then analyzed using NVivo 9.0 software. This study successfully documents the decisions and activities related to four aspects (leadership practices, managing stakeholders’ cooperation, operational procedures, and marketing the reputation) used in adapting restaurants in response to COVID-19. It also identifies the barriers to applying the mitigation measures. Though this paper concentrates on Cairo restaurants, the value of this paper lies in being the first managerial-level analytical study documenting the responses to COVID-19 in the restaurant industry. It strengthens the existing literature by highlighting COVID-19’s impact on the restaurant industry and introducing a holistic view of decisions and the actual pandemic’ adopted responses, faced difficulties, and recovery practices within the restaurant industry.

Purpose: This paper aims to explore the factors influencing customers' attitudes and behaviours, specifically in terms of affective satisfaction, participation behaviour, and word-of-mouth, within the restaurant industry, with a focus on both tangible and intangible elements. Additionally, the study seeks to identify the dual mediating role of customer affective satisfaction in this relationship.Design/methodology/approach: In this exploratory study, SEM-VB was utilized to examine data from 312 valid respondents who completed a face-to-face questionnaire using a quantitative methodology. The respondents were targeted at restaurants that serve comparable food and beverages for a similar socioeconomic class.Findings: The findings reveal that perceived value, physical appearance, and standardization significantly contribute to customer affective satisfaction, which, in turn, positively influences their participation behaviour and word-of-mouth.Practical implications: Practically, restaurant managers can enhance customer experiences and boost positive word-of-mouth by fostering affective satisfaction and encouraging interactive customer participation.Originality/value: The novel concept of “affective satisfaction” contributes to restaurant management literature by identifying its tangible and intangible drivers and uncovering its outcomes in participation behaviour and word of mouth. By combining numerous factors and investigating the mediating function of affective satisfaction and based on the theory of Expectancy-Disconfirmation, this study adds to the theoretical understanding of what drives the affective satisfaction and word-of-mouth of casual dining restaurants’ customers.