From corporate social responsibility, through entrepreneurial orientation, to knowledge sharing

HOW DOES ENTREPRENEURIAL LEADERSHIP PROMOTE INNOVATIVE WORK BEHAVIOUR? THROUGH MEDIATING ROLE OF KNOWLEDGE SHARING AND MODERATING ROLE OF PERSON-JOB FIT

The purpose of this study is to clarify the effects of entrepreneurial leadership (EL) on innovative work behaviour (IWB). It also heightens the perception of the pathways to improve innovative work behaviour by evaluating the mediating role of knowledge sharing (KS) and of person–job fit. The findings indicate that KS mediates the effects of EL on innovative work behaviour. In addition, the influences of KS on aspects of innovative work behaviour are different and depend on the extent of person–job fit. This paper highlights the important role of person–job fit in enhancing the effects of KS activities and innovative work behaviour. The study provides evidence that EL is the main driving force of KS and innovative work behaviour performance. Thus, organisations should prioritise implementing leadership development programs to stimulate KS activities and foster the firm’s innovative work behaviour. This study conducts a questionnaire survey and applies Structural Equation Modelling (SEM) to test hypotheses in the proposed research model based on data collected from 355 participants in Jordanian firms Securities Commission list of approximately 235 enterprises. Originality/value. The study significantly fills the gaps in the literature that emphasises how KS mediates the influence of EL on innovative work behaviour. By exploring the moderator of a person–job fit, this paper significantly contributes to advancing the deeper insight of the specific conditions to strengthen the relationship between KS and innovative work behaviour.

Perceived corporate social responsibility and knowledge sharing: mediating roles of employees’ eudaimonic and hedonic well-being

Purpose

This study aims to develop a series of hypotheses that are tested based on a survey design methodology. Data collected from 281 knowledge workers operating in mid-level positions within knowledge-intensive firms (KIFs) operating in the information and communication technology (ICT) Tunisian sector was analysed through the partial-least square-structural equation modelling (method.

Design/methodology/approach

Drawing on the social identity and the social exchange theories, this study aims to examine the link between perceived corporate social responsibility (CSR) and knowledge sharing (KS) and the mediating effects of eudaimonic well-being (EWB) and hedonic well-being in this relationship.

Findings

Results indicate that perceived CSR among employees exerts a positive direct impact on KS, EWB and hedonic well-being. These two types of well-being are found to be key factors improving the willingness of employees to share their knowledge within the organization. Findings also revealed that EWB partially mediates the link between perceived CSR and KS.

Originality/value

This research pioneers the investigation of the mediating effects of eudaimonic and hedonic well-being between perceived CSR and KS that have never been examined. The results of this study provide practical insights for managers of KIFs regarding the CSR practices that may have a strong influence on employees’ hedonic and EWB and KS behaviour.

Innovation strategy and economic sustainability in the hospitality industry

Purpose

This paper aims to examine the role of innovation strategy on economic sustainability in the hospitality industry. The focus is on the tourist hotels in Tanzania.

Design/methodology/approach

The study uses survey of tourist hotels (n = 346) in the country’s Coastal and Northern tourist circuits. Structural equation modelling was used to test the hypothesized relationship.

Findings

The findings indicate that innovation strategy in the industry emphasizes on standardized services; service quality; product introduction readiness and lastly on technology usage. Innovation strategy positively relates with the economic sustainability performance. Specifically, the strategy promotes hotels' sustainable growth, resource management long-term profitability, customer satisfaction and value chain management.

Practical implications

The findings elucidate on how sustainability can be integrated with core business strategies, to make corporate sustainability a reality. The findings also enlighten on the need for hotels to focus on innovation strategy to benefit from sustainability related opportunities. Moreover, the ability to understand customers’ needs and develop innovative services that offer social and environmental solutions can have an important implication on long-term economic success.

Originality/value

Most studies in the hospitality industry focus on innovative strategies geared towards environmental management. Hence, understanding how innovative strategy influences long-term economic sustainability as a core focus of any business endeavour is important. This study contributes to that body of knowledge as it uses innovation strategy based on Schumpeterian entrepreneurial approach in understanding the role of innovation on economic sustainability.

Total quality management, corporate social responsibility and entrepreneurial orientation in the hotel industry

Purpose

The purpose of this paper is to examine how total quality management (TQM) and corporate social responsibility (CSR) affect entrepreneurial orientation (EO) in the context of the hotel industry.

Design/methodology/approach

Drawing from the hospitality literature, the relationships among TQM, CSR and EO were hypothesized and tested. Based on the valid responses collected from a survey questionnaire, structural equation modeling approach was used to examine the research model.

Findings

The results indicate that TQM positively affects CSR. Furthermore, CSR was a significant antecedent of EO.

Originality/value

The combination of a developing country context and the significance of TQM, CSR and EO in hotel industry enhance the contextual contribution of the paper.