The Covid-19 pandemic has had an adverse effect on the global economy, particularly the hotel industry. Industry players have turned to big data to recover and improve their business performance. This paper aims to identify the key resources to develop and build big data analytics capabilities (BDAC). Drawing upon the knowledge-based and dynamic capability views, this research also examines the interplay among BDAC, organizational agility, marketing and organizational innovations, and firm performance in the hotel industry. The partial least square structural equation modeling is used for the data analysis, while quota sampling is used for the sampling design. Based on the statistical data analysis from 115 star-rated hotels in Malaysia, BDAC positively impacts organizational agility, marketing and organizational innovations, and firm performance. Likewise, organizational agility positively impacts firm performance, marketing and organizational innovations. The empirical findings provide researchers and industry players with meaningful insights for improving firm performance in the hotel industry using big data.

Purpose: The objective of this study is to examine Chinese consumers' behavioural intentions to reduce restaurant food wastage (i.e. intentions to order moderate meal size, and to pack leftovers) in a group context from both psychological and cultural perspectives.Design/methodology/approach: This paper used an online self-administered survey for data collection. The measurements were either adopted or adapted from prior studies on pro-environmental behaviours. Using data from 311 Chinese consumers, the authors analysed restaurant food wastage in China by utilising PLS-SEM.Findings: By applying an extended value-attitude-behaviour (VAB) hierarchy with information publicity, it is found that materialism, frugality consciousness, information publicity and environmental concern are important factors in influencing individuals' behavioural intentions to reduce food waste in a group dining-out context.Originality/value: Drawing upon perspectives of Chinese consumers, this paper outlines key promoters and barriers to food waste mitigation, and provides meaningful insights to policymakers, NGOs, industry stakeholders and even consumers on how to effectively overcome the food waste challenge at the consumption stage in the context of Chinese culture.

“Face” is considered one of the most important cultural values in China, but there is insufficient research discussing the effect of “face” on outbound travel behaviors among Chinese Gen Y tourists. Most of the previous studies have oversimplified “face” as a uni-dimensional concept in tourism. However, the relevant literature suggests that an individual may behave differently when s/he is concerned about gaining “face” or losing “face.” Furthermore, gender plays an important role in influencing travel behaviors in China. Therefore, this research establishes a conceptual framework based on “face” and TPB to explore whether Chinese Gen Y travel abroad for face gaining or face saving, and compares the influence of “face” across gender. By analyzing data from 155 males and 195 females, it is found that there are significant differences in relation to the effect of “face” on outbound travel intention across gender. Chinese Gen Y females travel abroad mainly to gain “face,” and their male counterparts travel abroad mainly to avoid losing “face.” The gender-based differences reaffirms that Chinese society has different evaluation criteria for men and women, and their travel behaviors consequently are shaped by gender norms. This study facilitates our understanding of Chinese Gen Y tourists and China’s outbound tourism market from both Chinese and Western epistemologies. Then, practical implications and limitations are discussed accordingly.