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.

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.

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.

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.