Corporate social Responsibility's impact on passenger loyalty and satisfaction in the Chinese airport industry: The moderating role of green HRM.

Corporate social responsibility has been extensively discussed and linked to the firm performance by the researchers. However, a significant research gap remains unexplored and that is measuring the association between corporate social responsibility, passenger satisfaction, and loyalty in the context of two international airports in China. This research also measures the moderating impact of green human resources management on the relationship between CSR, passengers' satisfaction, and loyalty. Data from two international airports in China were collected through a questionnaire. A total of 269 questionnaires were used for statistical analysis using Smart PLS 3.3. The findings from the statistical analysis revealed that corporate social responsibility in the airport affected passenger satisfaction and loyalty positively and significantly. Moreover, green human resource management in an airport plays a moderating role between corporate social responsibility, passengers' satisfaction, and loyalty. Overall, the study's findings enrich the literature on CSR, customer satisfaction, and loyalty, portray GHRM's role in the airport setting, and suggest practical indications for services industries. Discussions, limitations, and future recommendations are also given.

From resilience to satisfaction: Defining supply chain solutions for agri-food SMEs through quality approach.

Since it is an important human need and many organizations are involved in the value chain, the agricultural food supply chain is exposed to various risks that arise naturally or through human actions. This study aims to develop the application of a quality function deployment approach to increase the resilience of the food supply chain by understanding customer needs and logistical risks in the food supply chain. In-depth studies with empirical analysis were conducted to determine the importance of customer needs, food supply chain risks, and actions to improve supply chain resilience of SMEs in the agri-food industry. The result shows that the top three customer needs are "attractive, bright color", "firm texture" and "fresh smell". The top three risks in the agri-food supply chain are "improper storage," "Harvest Failure" and "Human Resource Risks" and the top three resilience actions are "continuous training," "preventive maintenance," and "supply chain forecasting." The implications of this study are to propose an idea that broadens the perspective of supply chain resilience in the agri-food industry by incorporating the needs of customers in considering how to mitigate the existing risks to the satisfaction of customers, and it also highlights the relatively low skill and coordination of the workforce in agri-food supply chains.

Food safety and sanitation challenges of public university students in a developing country.

Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, in environments not designated for food preparation such as rooms in hostels. This study investigated the level of food safety and sanitation knowledge, attitude, and practice, among students in an effort to prevent food-borne diseases. A cross-sectional study was conducted among 535 students from two public universities in Kenya. Data were obtained through a piloted, structured questionnaire in line with Food and Agriculture Organization (FAO) guidelines, administered to students from seven different departments. Eighty percent of the students had adequate levels of food safety and hygiene knowledge, while 70% had a positive attitude toward food safety and sanitation. An average of 74% engaged in inadequate food safety and hygiene practices, with majority citing lack of equipment as a major contributor. ANOVA results revealed significant correlation between the gender and knowledge and practice of food safety and sanitation (F = 30.328, ρ = 0.000) and (F = 18.177,ρ = 0.000), respectively. Binary logistic regression showed that knowledge (ß = 3.677, p < .000) fostered the practice of food safety and sanitation more in comparison with attitude (ß = 2.244, p < .000). Kenyan universities should consider introducing food safety courses that emphasize Food Safety Management System (FSMS) and Hazard Analysis Critical Control Point (HACCP) practices and procedures especially to non-science-based courses, in addition to providing students with proper cooking and food handling facilities.

Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools.

The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on food safety and sanitation standards by food producers and consumers. The aim of the study was to investigate the food safety and sanitation knowledge of food handlers in Kenyan high schools. A cross-sectional study was carried out among 204 food handlers in 50 schools. Questions about knowledge and practice toward food safety and sanitation were asked. Respondents were the most knowledgeable on food contamination (93%), while participants were the least knowledgeable on the importance of protective attire when distributing foods to learners (50%). One-way ANOVA revealed a significant difference between gender and food handlers' behavior and practice (F = 19.886, ρ = 0.00 < 0.05) as well as between job tenure and practice of food safety and sanitation (F = 17.874, ρ = 0.00 < 0.05). Multiple regression analysis established that knowledge contributed to 44.1% of the behavior and practice of the food handlers. It is concluded that food handlers have a fair knowledge despite lack of training, motivation, and facilities to maintain quality standards. It is recommended that the Kenyan Government develop and implement guidelines through school feeding policy that would ensure that food safety and sanitation practices are implemented and utilized by Kenyan high schools.