Purpose: As the event industry is supported by a wide range of suppliers that provide different products and services, all these partners in the supply chain can play a crucial role in green practices. The industry needs to have a sufficient degree of supply chain flexibility to cater to the...

Purpose: Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims...

Intellectual capital (INCAP) emerged as a topic worthy of academic and practical investigations in the early 1990s while the research and practice of INCAP has not been popular in the hotel industry until recently. Very few measurement frameworks specified the value of INCAP in the hospitality...