Purpose The purpose of this paper is to investigate the elements of user manual quality and its influences on perceived product quality and customer satisfaction in an integrated model structure. Design/methodology/approach Survey method was used to evaluate user manual quality and its influences on perceived product quality and customer satisfaction. Electrical appliances consumers were chosen in our sample. Factor analysis and structural equation modeling were performed to introduce, test and validate the user manual quality dimensions and also test the hypotheses. Findings The findings show a positive significant relation between user manual quality and perceived product quality, and this result demonstrates that consumers perceive user manual quality as a part of their quality evaluation related to the product. The results point out that user manual quality is essential for both low- and high-value products regarding customer satisfaction. The findings also reveal that perceived product quality mediates the influence of user manual quality on customer satisfaction. Practical implications This study reveals that providing a high-quality user manual should be an essential element of product management and development strategies. The findings also highlight the need for companies that particularly sell complex products with long product life cycles must invest in providing high-quality user manuals. This will enhance perceived product quality and in turn customer satisfaction. Originality/value Although some prior studies address user manuals in the relevant literature, these studies did not examine the elements of user manual quality and their impact on consumers’ perceptions of the product quality and their satisfaction evaluations in a research model. This paper attempts to fill this gap in the literature. In addition, the authors found two major dimensions of user manual quality as content-related elements and representational/format-related elements of the user manual.

This study examines the mediating role of customer cooperation in green supply chain relationships. Employing 181 manufacturer–customer relationships, we test the mediating effect of customer cooperation on the process and managerial innovations. As proposed, customer cooperation positively mediates the relationship between top management commitment and process innovation. However, customer cooperation fails to mediate the relationship between top management commitment and managerial innovation. The findings suggest that the magnitude of customer cooperation increases the adoption of green innovations between supply chain partners to mitigate the negative impact on the environment. Furthermore, customer cooperation enforces a sense of mutuality between supply chain partners to diminish the impact of carbon footprint.

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Rapid and dynamic changes in environment, technologies, consumer behavior, policy making, and climate are putting extra pressure to food supply chain, especially in terms of efficiently manage food security, food surplus, food loss, and waste. These changes directly affect food supply chain negatively. Thus, transition into more circular approach for green business growth in food supply chains is a necessity. One way to reduce this negativity is to ensure the share of information along the chain. With this context, sharing information and knowledge among the food supply chain can facilitate practices from a circularity and green perspectives. Hence, this research focuses on understanding and revealing knowledge‐sharing networks challenges, barriers, and benefits across every food supply chain layer, presenting tangible contributions to improve traceability in circularity perspectives with refuse, rethink, reduce, reuse, repair, refurbish, remanufacture, repurpose, recycle, and recover challenges. Therefore, and to provide a green business growth, this study examines the practice of knowledge sharing among real‐life industry food stakeholders in the meat sector regarding their dimensions, what type of knowledge is shared and whether there are differences among specific groups of food stakeholders for the knowledge sharing. The aim of this research is to generate a validated conceptual framework to reveal how information technologies contributes to a more efficient knowledge sharing practices, hence, to impact the enhancement of efficient circular food supply chains for green business growth.

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