This research developed a sturdy theoretical framework that offers a better comprehension regarding customer approach intentions for eco-friendly museum products. Using a quantitative process, the apparent role of ecological value, connectedness to nature, social pressure, pro-environmental reputation was explored. Data quality testing demonstrated the validity of the construct measures. The critical mediating nature of customer-product relationship quality and feeling of pride was unveiled by conducting a structural analysis. In addition, the feeling of pride was a prominent factor determining sacrifice, visit, pay, and word of mouth (WOM) intentions. Social pressure played a major role in building relationship quality, whereas pro-environmental reputation was a key contributor to increase the feeling of pride. The model contained a strong prediction power for intentions. Results of this study contribute to enriching the extant knowledge regarding customer pro-environmental decision-making process, which is helpful for an eco-friendly museum and its success.

This study aimed to investigate the effect of social network services (SNS) on hotel chef job satisfaction, and to provide an effective strategy to reduce chef turnover and maintain sustainable economic development in hospitality. The intention was to empirically test and analyze the effect of SNS on hotel chef job satisfaction by applying the social capital theory. The social capital theory was explored and the effect of chefs’ social capital on their social presence and job satisfaction was demonstrated. Furthermore, this study aimed to determine the moderation effect of customer orientation. A total of 130 surveys were collected from chefs working at Michelin-starred restaurants in Seoul, Korea. SPSS and AMOS were used to conduct statistical analyses. The outputs included exploratory factor analysis, confirmatory factor analysis, convergent analysis, discriminant analysis, path analysis, mediation effect analysis, and moderation effect analysis. The results illustrated that bridging social capital significantly impacts chef social presence, while bonding social capital does not significantly influence their presence. In addition, both bonding and bridging social capital positively relate to chef job satisfaction. Significant mediation and moderation effects were demonstrated on the path taken by chefs. The results of this study offer theoretical and managerial implications for hotel human resources managers to enhance chef job satisfaction.

No abstract