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Adopting green practices does not always guarantee customer retention and loyalty.Employing the theoretical lens of cue utilization theory, we conceptualize green perceived quality as sending internal and external cues which help consumers form judgments about product quality and perceived value. Based on a survey of 280 restaurant customers, we hypothesize and report a positive and significant influence of both green consumerism and green perceived value on customer revisit intention.Further, the results confirm the moderating role of green perceived quality. From a practical point of view, managers interested in benefiting from the green practices of their restaurants should focus on increasing their customers' evaluation and overall judgment of the environmental quality of both their food and services.

There are no translations available. The importance of SMEs to the economy and society and their special characteristics relevant to the adoption of CSR principles, the implementation of CSR activities, and the study of the relationship between SME, CSR behaviour and competitiveness, have stimulated the interest of both practitioners and academicians. The objective of this paper is to provide an overview of the literature addressing SME CSR behaviour and competitiveness. The paper summarises the major trends emerging from the literature review and provides recommendations for further research. Read Full Article

PurposeThis article addresses the lack of scholarly attention paid to the sharing economy from a sociological perspective, with respect to the technology-mediated interactions between sharing economy users. The paper provides a critical overview of the sharing economy and its impact on business and communities and explores how information technology can facilitate authentic, genuine sharing through exercising and enabling conviviality and non-direct reciprocity.Design/methodology/approachThe paper begins with a critique of the technology-mediated sharing economy, introduces the concept of conviviality as a tool to grow and shape community and sustainability within the sharing economy and then explores reciprocity and sharing behaviour. Finally, the paper draws upon social exchange theory to illustrate conviviality and reciprocity, using four case studies of technology-enabled sharing.FindingsThe paper contributes to the emerging debate around how the sharing economy, driven by information systems and technology, affects social cohesion and personal relationships. The paper elucidates the central role conviviality and reciprocity play in explaining the paradoxes, tensions and impact of the sharing economy on society. Conviviality and reciprocity are positioned as key capabilities of a more sustainable version of the sharing economy, enabled via information technology.Originality/valueThe findings reveal that information technology-mediated sharing enterprises should promote conviviality and reciprocity in order to deliver more positive environmental, economic and social benefits. The diversity of existing operations indicated by the findings and the controversies discussed will guide the critical study of the social potential of sharing economy to avoid treating all sharing alike.

The majority of the extant research on human resource management (HRM) draws conclusions based on evidence from for‐profit organizations. In response to calls for the exploration of HRM in different contexts, this study focuses on understanding HRM in the context of social enterprises. The unique context of social enterprises and their unique workforce raise questions about the direct applicability of frameworks developed from examining HRM in for‐profit organizations. The narratives provided by 20 CEOs, HR directors, and managers of social enterprises in the United Kingdom highlight the importance of “ethics of care” as the core of the HRM‐related decisions in the “third sector.” In addition, we identify five distinct workforce categories and propose a typology of differentiated HRM systems that enable social enterprises to achieve their dual mission. Finally, we propose a “virtuous circle” model, highlighting “ethics of care” as the main driver for organizational outcomes, using differentiated HRM systems that better serve their needs.

Despite extensive literature on green hotel management and sustainability, scant attention has been given on the role of managers to solve environmental related issues. This study's aim is to assess the effects of managers' green knowledge and green transformational leadership on firms' environmental performance with the mediating effect of green creativity. The study analyzes the perceptions of 363 employees in different managerial positions of the hotel industry employing Partial Last Square Structural Equation Modeling. The findings of the study show a positive effect of green knowledge and green transformational leadership on green creativity and green transformational leadership on environmental performance.

In an effort to combine tourism with pro-social giving and personal development, more and more people choose to go abroad on volunteer tourism trips. We explore the potential transformational influence such trips have on travelers, aiming to map the transformation process stages and examine their boundary conditions. In doing so, we follow a mixed methods approach using a qualitative study comprising ethnographically informed in-depth interviews and a quantitative one, by means of a structured questionnaire. Findings indicate that the transformation process volunteer tourists undergo involves three stages related to liminality. We conceptualize the degree of liminality as immersiveness and show how the transformation process is significantly influenced by the degree of authenticity and the immersiveness of volunteer tourists’ experiences, as well as their own perceptions on how societally meaningful their actions were during their trips. Based on our conclusions, we present important implications for academics, managers, and tour operators.

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