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The research paper aims to study dissatisfaction of teleworking employees in Spain during the Covid-19 health pandemic in order to propose three models: sociodemographic profile of the teleworking dissatisfied employee; advantages and disadvantages for the teleworking dissatisfied employee and advantages for the teleworking dissatisfied employee.

This study uses official open data obtained from the Spanish National Statistical Institute (INE, 2022) through Decision Trees statistical multivariable models implementing Classification and Regression Trees and Recursive Partitioning and Regression Trees techniques to determine the variables that can influence the satisfaction or dissatisfaction of the subjects.

This investigation offers three models with two sociodemographic profiles of dissatisfied teleworking employee, who is a high/middle-level manager/employee around 45 years old, and she/he lives with the partner. Regarding the most important advantage of teleworking, employees consider “use/saving of time” and as disadvantage “worse organization and coordination of work”.

This research provides empirical evidence with inductive reasoning on understanding the challenges of teleworking dissatisfied employees in Spain not only in turbulent times but also in “normalcy” to improve overall teleworker well-being and accomplish company’s and organization’s long-term objectives for better productivity and effectivity. The study has high practical value due to the integral approach incorporating dissatisfaction as a driver that can trigger negative behaviours towards the organizations and that is seldom addressed in the literature. Additionally, this paper could provide some new ideas for accomplishing “Spain Digital 2025” and “Europe’s Digital Decade: 2030” plans on institutional level.

ICTs play a key role in the tourism sector, influencing the labor context among other things. Hence, the purpose of this study: a review of the literature in which the topics of tourism, ICTs and human resources converge through an analysis of the articles published in the relevant journals, which are included in the Web of Science.

The 60 articles analyzed – published over a period of 31 years – were studied according to several criteria such as research methodology, statistical techniques used, topics dealt with, technologies addressed, authors and countries.

The topics under study were divided into four broad areas – technology and employees, technology and HR processes, technology and results and technology and organizational structure – the first, which focuses on how employees behave in relation to technology, received the most attention.

The literature review was confined to articles on the topics of tourism, ICTs and human resources published in 73 academic journals, leaving aside other research sources, e.g. books and papers presented at conferences. This study can be useful both in the academic field and for tourism firm managers – especially those in ICT and human resources.

Although there are several previous reviews of the literature on human resource management and ICTs in the tourism sector, none of them has jointly examined these three topics.

Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous research on ICTs in food services and restaurants in the context of tourism and hospitality through a systematic literature review.

The systematic literature review is performed on full papers published in journals included in the Journal Citation Report of the WoS in the category of Hospitality, Leisure, Sport and Tourism. A total of 165 articles from 28 journals are analyzed, following different criteria, such as the research methods, perspectives, statistical techniques, geographical focus, topics, technologies, authors and universities.

The restaurant sector is more and more based on the creation of experiences and ICTs, through their multiple possibilities, can undoubtedly contribute to adding value to the simple meal and create and recreate experiences to attract and retain customers who are increasingly sophisticated and hooked on ICTs. ICTs are basic for managers taking decision at the highest level in food services and restaurants, so ICTs should not be seen as a technical tool but as an essential element for top management.

This paper examined articles from very well-known tourism and hospitality journals, leaving aside others as well as different publication formats such as books or papers presented at conferences.

A significant contribution made with this paper is the availability of a list of topics in the context of ICTs in food services and restaurants. These topics are classified into three areas (Consumers, Suppliers and Environment and Tendencies) that can serve as a future research framework. The paper also provides useful information to restaurant managers about ICTs, to researchers for their future projects and to academics for their courses.

This paper aims to empirically investigate the motivations behind eco-efficiency sustainability measures of firms active in natural gas exploration and extraction from deep shale formations in the north-eastern USA.

The research design leverages a combination of semi-structured firm interviews with an online industry survey. Instead of pre-defining stakeholder categories, this study uses an emergent analytical framework to ascertain the stakeholder groups relevant to companies in this unconventional energy sector.

Results show that these practices tend to be primarily influenced by internal stakeholders, but that regulatory, community and industry stakeholders also play a role. Managers also assigned a relatively high importance to the role of regulatory and community stakeholders in informing these practices.

Though limited in generalizability beyond the energy sector and accounting for rival causal influences beyond stakeholders and managers, the results suggest a close engagement of firms with regulatory and community stakeholders with environmental practices and regulatory framework still in flux.

Prior research has not explored the full range of stakeholders relevant in influencing these eco-efficiency practices. Therefore, the authors have a limited understanding whether these practices are primarily internally promoted by firm managers or employees, or whether they are also influenced by industry, community and regulatory constituents. Furthermore, the shale gas industry with recent technological innovations aimed at the core of the business process, presents a rare opportunity to investigate drivers and implementations of eco-efficiency practices.