No abstract

Purpose Drawing on the theories of servant leadership and upper echelons, this paper aims to highlight the mechanisms through which CEO servant leadership enhances firm innovativeness in hotels. This study aims to test a multiple mediation model by considering the mediating role of encouragement of participation (EoPART) – a high-performance human resources (HR) practice – and employees’ voice (EVOICE) in sequence. Design/methodology/approach Data were collected from HR managers of 34 hotels in the hospitality industry in Spain, which represents an important international tourist destination. Two methods of rigorous data analysis were used (partial least squares [PLS], structural equation modeling and fuzzy-set qualitative comparative analysis [fs/QCA]), which enabled robust findings to be produced with minimal sample size requirements. Findings CEO servant leadership had a positive indirect effect on firm innovativeness in hotels, via the sequential application of EoPART and EVOICE. Research limitations/implications The findings provide new HR-related insights regarding the encouragement of firm innovativeness in hotels: CEOs can boost innovativeness in their hotels through the development of EoPART systems, which in turn favor EVOICE. Originality/value This is one of the first studies to analyze whether CEO servant leadership has an impact on innovativeness in hotels. Moreover, this study is the first to show the internal mechanisms (EoPART, EVOICE) through which CEO servant leadership encourages hotel innovativeness.

The hospitality industry has been severely hit by the COVID-19 pandemic, with changes that have harmed employees’ psychological well-being. However, having supervisors who are servant may make a difference. With a focus on serving others and the care taken to ensure their employees’ highest priority needs are served, these leaders could help employees feel less depressed in these complicated times. By instilling servant behaviors in followers that help them become people that others can trust or with whom they can develop friendships, leaders could help these employees earn greater levels of personal social capital (PSC) through which to more successfully address pandemic times, especially if furloughed. Using structural equation modeling to analyze a sample of 205 hotel employees in Spain, we found that servant leadership directly decreases depression, and that PSC mediates this relationship. Our multigroup analyses (MGA) findings also reveal that when these employees are furloughed, the negative effect of PSC and the mediating role of PSC in this relationship is stronger. New light is thus shed on how servant leadership is effective in reducing employee depressive symptoms in times of severe changes such as those produced by the COVID-19 pandemic.

Several studies have been conducted on ethical leadership and workplace ethical behavior but little is known about the role of organizational justice and each of its dimensions (procedural, distributive, interpersonal, informational) in this relationship. This study predicts that ethical leadership enhances organizational justice perceptions, including each of its specific dimensions, which in turn enhances employee ethical behavior. The results from two-wave survey data obtained from 270 employees in the Malaysian manufacturing industry confirm that ethical leadership has a positive impact on employee ethical behavior, and that organizational justice and each of its justice dimensions mediate this relationship, both individually and together. Importantly, interpersonal and informational dimensions show the strongest mediation effects. This paper highlights the actions and strategies that can help managers to effectively elevate the moral tone in their organizations. In particular, our findings show where managers must put more emphasis to foster an ethical workplace: on providing fair treatment (interpersonal justice) and honest information (informational justice).

This study is framed within the concept of sustainability of local foods such as extra virgin olive oil (EVOO) and considers the effects of country of origin (COO) and ethnocentrism as relevant factors in decision making about product choice. Our work contributes to the literature regarding the food industry with the main objective of investigating how consumer ethnocentrism may affect not only behavioral intention but also the perception of the quality of the EVOO. The authors of the present paper developed this line of research via a review of the existing literature, leading to the elaboration of the conceptual model proposed in this paper. The research was developed through a laboratory experiment and the modeling of consumer behavior, raising a series of hypotheses, which were contrasted following the different analyses conducted on the data. Results were obtained on factors such as the differences in evaluation according to label type, the effect of ethnocentrism on perception and purchase intention, and structural knowledge of the weight of the different variables that influence this decision making. Several guidelines and conclusions are derived from these results, which refer to the use of COO information as well as the satisfaction of consumer ethnocentrism. Understanding the role played by consumer ethnocentrism in the evaluation of food products in accordance with their origin may yield useful information for local food producers.