Employees’ turnover intentions and work-family conflict as a result of the hospitality work environment are considered the major global challenges confronted by hospitality organizations, especially in the era of COVID-19. This study aims at identifying the impact of the hospitality work environment on work-family conflict (WFC), as well as turnover intentions and examining the potential mediating role of WFC in the relationship between work environment and turnover intentions, during the COVID-19 pandemic in a sample of three- and four-star resorts in Egypt. A total of 413 resorts employees from Egyptian destinations (Sharm El-Sheikh and Hurghada) participated in the study. The findings of the Structural Equation Modeling (SEM) revealed that the hospitality work environment significantly and positively affects employees’ turnover intentions and WFC. In the context of the mediating role of WFC, results illustrated that WFC significantly partially mediates the relationship between the hospitality work environment and turnover intentions. Upon these findings, the study suggests that to prevent WFC and eliminate turnover intentions among resorts’ employees, an urgent need to create a better work environment is vitally important. limitations and future research directions have been discussed.

The introduction of social media in the restaurant sector has changed the manner in which customers communicate with businesses. Social media marketing activities (SMMAs), such as customization, entertainment, trendiness, and interaction may have a substantial impact on followers’ perceived value and consumer behavioral intentions. Therefore, this research aims to investigate the impact of SMMAs on restaurant social media followers’ purchase intentions (PUR), willingness to pay a premium price (WPP), and e-WoM. Additionally, drawing on the Stimulus-Organism-Response (S-O-R) model, we seek to explore the mediation impact of perceived value (PV) in these relationships. To achieve this, an online questionnaire was developed for data collection from a convenience sample of casual-dining restaurant followers in Saudi Arabia. A sample of 433 social media followers was studied using PLS-SEM for testing the study hypotheses. The findings highlighted the significant positive impact of SMMAs on followers’ PV, PUR, e-WoM, and WPP. Further, PV partially significantly mediated the relationship between SMMAs and their consequences. Consequently, providing relevant, up-to-date, and entertaining content; responsiveness to customer needs and feedback; and positive brand engagement significantly contributed to enhancing restaurant followers’ perceived value, which sequentially improves their purchase intention, boosts positive e-WoM, and promotes the possibility of WPP for restaurant products and services. This research provides restaurant operators and marketers with valuable insights into how SMMAs influence followers’ behavioral intentions and enhances their understanding of how perceived value can be utilized to capitalize on the benefits of social media.

There are many factors that affect guests' complaining behaviors as follows: guests' lack of knowledge about the accessibility of making complaints, perceived justice, and expected costs and efforts of complaining. This study aims to determine the effect of guests' awareness towards these factors on their complaint's behaviors. The study also aims to determine if there is a difference in guests' awareness towards the research variables backs to their demographic characteristics. In order to achieve these objectives, a questionnaire form was developed and directed to a random sample of guests in a five star hotels in Sharm El-Sheikh. A total of 400 questionnaires were distributed among them; only 377 forms (94.25%) were valid. The results indicated that guests have not knowledge enough about the entity they should go when they face a problem or bad service, and they didn't realize that there is justice in hotels towards complaints handling. The respondents usually take a great negative action through speaking to friends and relatives about their bad experience Based upon the findings, some recommendations were suggested and directed to hotel managements. One of the main recommendations was putting guidelines and instructions in clear places inside the hotel which direct guests to how delivering their complaints.

Hotels in today’s business environment are no longer solely concerned with profit, but rather with profit, people, and the planet (3Ps). In corporate terms, green investment (GI) is regarded as a strategy that aims for maximum profit with minimal environmental impact. As a result, the current study primarily aims to empirically investigate the impact of internal and external drivers on GI adoption in Saudi Arabian eco-friendly hotels. Additionally, it explores to what extent GI affects eco-friendly hotels’ environmental, economic, and social performance. To achieve these objectives, a web-based questionnaire was developed and addressed to the senior manager/director in charge of environmental management in all four- and five-star eco-friendly hotels in Saudi Arabia. The total number of certified eco-friendly hotels in all regions of Saudi Arabia was 403. Only 298 forms were received and were valid for statistical analysis. A structural equation modeling (SEM) technique with maximum likelihood estimation was employed to test the study hypotheses. The findings of this study illustrate that GI is significantly positively affected by external as well as internal drivers. Adaptation to/mitigation of climate change was the highest perceived driver. Additionally, GI has a significant positive contribution to enhancing hotels’ environmental performance, increasing economic performance, and boosting social performance. Based on the study findings, eco-friendly hotel operators should consider GI in their strategic plans, as a corporate strategy aiming at maximizing profit and enhancing the quality of social life without harming the environment.

This research aims to measure the awareness of chefs towards the hierarchy of food storage and analyze the differences between their awareness based on their demographic data. Literature review includes some topics about food storage in the restaurant such as dry storage, chemical storage, refrigerator storage, and freezer storage, food contamination during food storage, preventing cross-contamination during storage, food contaminations and their impact on health, food hierarchy chart in a restaurant, and chefs' awareness towards food hierarchy. For achieving the research aim, an electronic questionnaire (as a test) was designed and distributed to a random sample of chefs in Egyptian restaurants, which 447 responses were received and valid to analyze by SPSS V.25. Results indicated that investigated chefs haven't enough awareness of food hierarchy storage. Some chefs store food in the wrong arrangement that leads to rapid spoilage or cross-contamination. Based on the results, some recommendations have been proposed to increase the awareness of chefs towards food hierarchy storage. One of the most important recommendations was putting guidelines and instructions in clear places within each store that directs chefs on how to arrange food properly.