This research aims to examine an extended model of the Theory of Planned Behaviour (TPB) to understand the determinants of consumers’ intentions to buy and recommend nutrition-labelled menu (NLM) items for making healthy food choices. The research examines the influence of attitude towards behaviour (ATT), subjective norms (SNs), perceived behavioural control (PBC) and health consciousness on consumers’ intentions to buy and recommend NLM. The research also examines the role of culture in shaping buying and recommendation intentions of NLM by undertaking a comparative study of the extended model among consumers in two different countries that have enough variation based on Hofstede’s cultural dimensions, i.e., the Kingdom of Saudi Arabia (KSA) and the United Kingdom (UK). The results of questionnaire surveys analysed with SmartPLS version 4 showed that ATT, SNs and health consciousness significantly predict intentions to buy NLM items among KSA consumers in quick service restaurants (QSRs). However, PBC did not have a significant influence on KSA consumers’ intentions to buy NLM items. On the other hand, ATT, PBC and health consciousness significantly predict intentions to buy NLM items among UK consumers in QSRs. Nonetheless, SNs did not have a significant influence on UK consumers’ intentions to buy NLM items. The intention to buy NLM significantly predicts the intentions to recommend NLM among consumers in both countries (KSA and UK). The results of a multi-group analysis showed significant differences between the KSA and the UK regarding the influence of both SNs and PBC on consumers’ intentions to buy NLMs as well as on their indirect influence on intentions to recommend NLM items. The results value the role of culture in shaping consumers’ intentions to buy and to recommend NLM items for healthy food choices, which has numerous implications for international QSRs, policy makers, and academics.

Social commerce plays a significant role in various aspects of the hotel industry. By using social commerce platforms such as Facebook, Instagram, and hotel booking websites, hotels can enhance their brand visibility, engage more effectively with guests, and stimulate hotel bookings. Nonetheless, prior research reported a lack of studies in this area, namely social commerce in the context of domestic tourism. Drawing on Stimuli–Organism–Response (SOR) theory as being a well-established framework in social commerce research, this study seeks to examine the impact of social commerce on hotel booking intentions, both directly and indirectly, by considering the mediating effects of both brand image and customer engagement. This research used an online survey questionnaire as a tool for collecting primary data from domestic tourists in Egypt during the period from January to April 2024. The study sample encompassed 315 participants who were recruited using the convenience sampling technique. Using Smart PLS 4.0 software, Structural Equation Modeling was performed to examine the proposed model and hypotheses. The results highlighted the significant impact of social commerce on both hotel brand image and customer engagement, which in turn encouraged booking intentions among potential domestic guests. The results also supported the significant mediating effect of hotel brand image and customer engagement in the relationship between social commerce and hotel booking intentions. This study provides some theoretical contributions to the literature of hospitality management by addressing notable gaps in knowledge. This study also suggests some practical implications for industry executives that support their social commerce techniques and boost booking intentions and behavior among domestic tourists such as creating visually attractive content, sponsoring virtual mega events, actively interacting with social media followers, and incorporating booking functionalities in social media platforms. In so doing, hotels can boost their sustainable marketing practices to target a promising market segment by exploiting Web 2.0 capabilities.

The COVID-19 pandemic has led to widespread changes in the way that people work, including an increase in remote work and changes in group dynamics. Social loafing, the phenomenon of reduced individual effort in group settings, has been widely studied in the literature. However, less is known about the potential impacts of social loafing on mental health and turnover intention in this relationship. In this study, we hypothesized that social loafing would be related to turnover intention and that mental health would mediate this relationship. To test these hypotheses, we conducted a cross-sectional survey of 700 full-time tourism employees in Egypt. The obtained data were analyzed by Partial least squares structural equation modeling (PLS-SEM). Our results indicated that social loafing was significantly related to turnover intention and negative mental health consequences significantly mediated this relationship. The results showed that stress (as a dimension of mental health) experienced by employees may act as a mediator between social loafing and turnover intention. On the other hand, depression and anxiety were not observed to have a similar mediating effect. This implies that stress could play a vital role in the decision-making process of employees who are contemplating leaving their job due to social loafing. These findings suggest that interventions aimed at reducing social loafing may have the added benefit of improving mental health and decreasing turnover intention in the workplace.

In the age where environmental sustainability issues are progressively prioritized, green demarketing has risen as a strategic choice for organizations aiming to decrease customer demand for unsustainable services/products and stimulate more eco-friendly substitutes. This paper investigates the impact of green demarketing on brand credibility, green authenticity, and perceptions of greenwashing. This paper examines how restaurants that are engaged in green demarketing practices are perceived with regard to their commitment toward the environment and whether such practices improve or reduce a brand’s credibility. Moreover, this study explores green authenticity and explores how an organization’s brand looks in its sustainability practices when employing demarketing activities. The proper consequences of greenwashing, where customers might perceive these tactics as insincere or misleading, are also significantly explored. By employing a survey research method, 414 restaurant customers were targeted, and the gathered data were analyzed employing partial least square structural equation modeling (PLS-SEM). This study’s results might contribute to the increasing interest in sustainable marketing activities and deliver practical implications for restaurants aiming to navigate the complex multi-dynamics of ecofriendly responsibility and consumer credibility.

Previous studies on innovative work behavior (GIWB) have mainly focused on exploring its favorable sustainable consequences and its unseen potential harmful outcomes. To address this gap, this study sought to explore the associations between GIWB and perceived greenwashing, work exhaustion, and environmental commitment among hotel employees. It also assessed managerial support as an alleviator of these negative outcomes. To that end, this research conducted a quantitative approach and used a self-reported questionnaire survey among employees and supervisors in green hotels. Based on valid replies from 419 participants from Small- and Medium-Sized Hotels (SMSH), we conduct Structural Equation Modelling (SEM) with Smart PLS 4.0. The results revealed that GIWB exerted positive effects on employees perceived greenwashing, green work exhaustion, and environmental commitment. The results also underscored the salient role of management support in alleviating the negative effects of GIWB on these outcomes’ perceived greenwashing and green work exhaustion. This study addressed a notable gap in knowledge and provides some valuable suggestions to avert the paradoxical effects of GIWB, leading to better organizational sustainable performance.

This study aims to develop a mathematical model for evaluating the objective abilities needed for negotiation and to provide a tool that companies can use to select a negotiation team. The model was constructed using a Likert pentagonal scale, where numbers from 5 to 1 represented the level of agreement or disagreement, and seven objective abilities were considered, including analytical ability, economic knowledge, legal knowledge, linguistic ability, psychological understanding, normative understanding, and general knowledge. The model was tested using a structured interview (sixteen interviews) with experts and specialists in the construction industry as a case study and then validated by quantitative data analysis method using first-order confirmatory factor analysis (CFA) with a sample of consultants (220 responses) from companies and offices related to the construction sector. The study found that the model is valid for use in the construction industry and can be useful for selecting negotiators. The developed model can be used, adapted, and modified according to the needs of different negotiation situations. This research is the first of its kind to develop a mathematical model for evaluating negotiating abilities and can be used as a model for similar research studies.