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The purpose of this study is to examine the role of social network websites (SNWs) on hotels’ performance through innovation, especially in emerging countries, which is still lacking.

A survey was randomly distributed to 219 of 4- and 5-star hotels in Malaysia and the data were analyzed using the structural equation modeling.

The results confirm that the SNWs have a positive effect on the innovation capacity; meanwhile, the innovation capacity fully mediated the association between online social networks and the firm’s performance. Moreover, the association between SNWs and innovation is partially mediated by absorptive capacity (AC).

This paper deliberates the significance of online social networking websites in the improvement of innovation capabilities through business intelligence and information management that improve hotels’ performance. This paper also deliberates the methods in which online social networking websites improve AC and information management.

本论文旨在研究社交网路网站（SNWs）通过创新对于酒店绩效的作用, 这点在新兴国家还属于发展阶段。

采样方法为随即问卷, 采样地点在马来西亚4-/5-星酒店, 样本数据采用结构方程模型的方法进行分析。

本论文结果肯定了SNWs对于创新能力的积极作用, 同时, 创新能力起到SNWs和企业绩效关系的全中介作用。此外, SNWs和创新之间受到吸收能力的部分中介影响。

本论文诠释了在线社交网络网站通过商业智能和信息管理对于提高创新能力以及提高酒店绩效的重要作用。本论文还展示了在线社交网络网站如何提高吸收能力和信息管理的方法。

社交网络、网站、创新、吸收、能力、绩效、酒店

研究型论文

This study aims to look at how financial technology (FinTech) companies adhere to sustainable standards in contrast to their counterparts. Following the validation of its new sustainability index, this study looks into the impact of sustainability on the stock performance of FinTech companies.

To efficiently test the hypotheses, sample has been collected from the Bloomberg of all FinTech and non-FinTech companies from the USA. The final sample comprises 1,712 company-year observations over the investigation period 2010–2019. The methodology entails ordinary least squares regressions and generalized panel methods of moments (GMM).

The results suggest that the developed sustainability index is a valid proxy for sustainability measures and directly relates to stock performance. Besides, the evidence indicates that non-FinTech companies display superior sustainability and stock performance compared to FinTech companies. The present results corroborate with stakeholder theory, which implies that quality sustainability performance will alleviate the agency issue and safeguard the shareholders’ interest.

Despite the fact that it presents the limitation of not considering other dimensions of financial performance, this research is important as it highlights the sustainability practices by the FinTech and non-FinTech companies, offering insights to researchers, policymakers, regulators, financial reports users, investors, environmental union, employees, clients and society.

This paper is novel because it is unique in evaluating the sustainability practices in FinTech and non-FinTech firms.

This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth article in a Worldwide Hospitality and Tourism Themes theme issue presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry.

This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation.

Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building.

The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.