Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant customers in Egypt. We employ confirmatory factor analysis to extract the model’s reliability and validity. Moreover, we use a structural equation model to extract the model regressions and correlations using AMOS software. We find that each of the eight proposed service value variables impacts fast-food restaurant customers’ repurchase intention. However, the factors that strongly influence customers’ preferences to make more purchases are service equity, confidence benefits, service quality, and service reputation. We contribute to the literature on hospitality customer value and repurchasing intentions by presenting a comprehensive multi-dimensional service value framework that affects customers’ repurchase intentions in fast-food restaurants. Practically, eight service value variables can help managers of fast-food restaurants meet customer needs and gain a competitive advantage. We suggest many crucial recommendations to restaurant managers regarding the priority of the service value constructs. For example, managers should consider service equity, service quality, and service reputations as a priority of the restaurant service value.

Studying brand love is vital for hospitality establishments because it helps them understand their customers’ feelings and perceptions toward their brands, especially with the growing number of hospitality brands. However, previous hospitality research has neglected the relationship between customer value and brand love. Therefore, this study investigates the influence of customer value on brand love of fast-food restaurants with a moderating role of electronic word of mouth. The research model was empirically evaluated on 385 fast-food restaurant brand customers in Greater Cairo, Egypt, who had previously participated in restaurants’ online communities. We used structural equation modeling to examine the research data. Results indicated that customer value is crucial in increasing brand love sub-dimensions (i.e., intimacy, passion, and commitment). The results also confirmed that the utilitarian value affects more than the hedonic value of brand love sub-dimensions, and the latter significantly impacted customer loyalty. In addition, electronic word of mouth moderated the relationship between the two types of customer value and brand love sub-dimensions. Hence, the current study adds a new factor (i.e., customer value) that affects the brand love of restaurants to the hospitality literature. Accordingly, the study will present several practical implications to increase customer value and, thus, brand love and customer loyalty.

Hospitality industry consumes large amounts of water. Water management in hotels is an important issue and it’s impacted significantly on operational performance and competitive advantage. The aim of this research is to determine the best practices of water management as an important issue in the Egyptian hospitality industry. To attain this aim a self-administrated questionnaire employed as the data collection tool. This survey consisted of The 45 items, and these items categorized into nine groups, i.e., general practices (GP), kitchen (K), laundry (L), room service and accommodation (R), pool (P), gardens (G), operational performance (OP), competitive advantage (CA) and firm performance (FP). The questionnaire was directed to a randomly sample of employees in the investigated hotels. A number of 300 forms was distributed, among them 272 forms, representing a response rate of 90.6 % were completed and valid for analysis. The study hypotheses verified over structural equation modeling (SEM) using analysis of moment structure (AMOS v.25). On one hand, the findings showed a significant relationship among all groups with firm performance and competitive advantages except laundry with OP also gardens with CA. On the other hand, there is a significant between OP and FP and non-significant between CA and FP.