Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Food handlers are essential in the fight for the prevention of foodborne disease outbreaks as they are critical in ensuring the delivery of safe and healthy food to the consumers. The current study build on knowledge, attitude, and practice model (KAP) to investigate the impact of food handlers' knowledge and attitude on the hygienic‐sanitary conditions of food delivered to the consumers in Nigerian hospitality sector. Using data collected from food handlers in restaurants, hotels and hospitals in Jos metropolis of Nigeria, the study revealed that handlers applied food safety measures to the level of their knowledge. Further investigation revealed that KAP model works effectively in the case of food handlers in Jos. We conclude with recommendations for the industry and education institutes where handlers are trained.     

Qualitative investigation of the impact of internationalization of education on host community's eating habit

Although education tourism has over the years enjoyed great attention by scholars largely because of its impact in shaping both the economic and political landscape of nations, an ample number of such studies have focused on the impact of the host community on the adaptation and survival of the sojourning foreign students or education tourists. There has been significant research into student's acculturation, mobility, and the likes, but research on the reverse impact of sociocultural interaction of these education tourists on their host communities is scarce. North Cyprus, a small island state with economic dependence on education, is a thriving host community for a substantial number of an education tourist. This study explores the influence of internationalization of education on the food consumption habit of indigenes of their host community. Data generated from a focus group of North Cyprus indigenes were used to examine how the influx of educational tourists have altered and shaped their eating behavior and culture. Current study contributes to both literature and tourism sectors by showcasing the importance of cultural transfer of education tourism.     

Consumer well‐being through engagement and innovation in higher education: A conceptual model and research propositions

With globalization and the marketization of higher education, the relationship between higher education institutions (HEIs) and students is becoming more complex. As the cost of higher education increases, the expectations of students have not only changed dramatically but, combined with heightened competition in the market, it is clear that the balance of power has moved towards the students. Operating across this new landscape, HEIs are facing a different set of opportunities and challenges. In order to survive, differentiation through service innovation is imperative to achieving success in attracting and retaining students. While this has been voiced by a number of authors, until now, there is a paucity of empirical research examining the impact of service innovation in higher education on individual customer outcomes. This paper explores the links between service innovation and well‐being and the mediating roles of perceived service quality and customer engagement within the higher education context. The research is timely as previous studies have not taken into consideration the mediating roles of customer engagement between service innovation and customer well‐being. Yet, unless customers are engaged and participating in the service innovation process, or satisfied with the service innovation, the innovation may not lead to the desired customer outcomes. HEIs cannot afford to ignore the expectations of their primary customers (students). Hence, this conceptual paper seeks to develop a conceptual model of how service innovation leads to student/consumer well‐being and the mechanism through which perceived service quality and customer engagements affects this process.     

Explanatory investigation of the moderating role of employee proactivity on the causal relationship between innovation‐based human resource management and employee satisfaction

In this paper, combinations of structural equation modeling and moderated‐hierarchical regression were used to examine the causal influence of organization‐driven innovation‐based human resource management on employee satisfaction among passenger‐contact employees in Nigeria. Further, we investigated the role that employee's proactivity plays in the aforementioned causal relationship. Specifically, our result implied that with higher levels of proactivity, passenger‐contact employees benefited more from the positive contribution of innovative human resource management than when proactivity is low. Theoretical and practical implications are suggested.     

A conceptual model development of the impact of higher education service quality in guaranteeing edu‐tourists' satisfaction and behavioral intentions

This conceptual study proposed that university service quality is of significant influence in guaranteeing education tourist's (edu‐tourist) satisfaction, recommendation intention, and repurchase intention. The study considers the universities as tourism markets that attract edu‐tourists and put forward that the level of service quality provided by institutions can influence on the satisfaction of edu‐tourist and their post‐behavioral intention in an educational tourism context. This paper analyzed several previous studies and discussed service quality factors affecting edu‐tourist's satisfaction and behavioral intentions using various databases such as social sciences and psychology. The theoretical framework of the means‐end approach was used to evaluate service quality dimensions. The findings revealed the most significant factors affecting edu‐tourist's perception of service quality, satisfaction, and behavioral intentions. Overall, the campus facilities perceived to be the most prominent factor in satisfying edu‐tourists. Recommendations for future research relating the crucial determinants of service quality in influencing consumers' behavior are discussed.