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The hospitality industry has one of the most diversified workforces. This study aims to examine the effect of employees’ perceptions toward diversity management on the company’s financial performance. The current study also examines the moderating effect of board members’ diversity level on the association between employees’ perceptions and financial outcomes.

From online reviews, the authors identified multi-faucets of diversity management and measured employees’ perceptions of diversity management. Using panel data analysis, the relationships among employees’ perceptions, board members’ diversity level and companies’ financial performance were studied.

This study found that employees’ perceptions of diversity management positively influence the company’s financial performance and the relationship was positively moderated by board members’ diversity level.

Findings show that hospitality employees perceive nine diversity and inclusion categories (age, organizational climate, culture, disability, education, gender, physical differences, policy and practice and race) that companies need to consider when developing and implementing diversity management. Moreover, practitioners need to eliminate the gap between board members and employees when applying diversity management.

Drawing upon service–profit chain theory, this study extends hospitality literature regarding diversity management by demonstrating how employees perceive working environments created by diversity management affects the organizational financial outcome. Moreover, this study emphasizes the exemplary role of board members as policy and practice makers, to provide employees with the legitimacy and responsibilities of diversity management.

Although the facilitating role of green customer integration in business-to-business (B2B) markets has been highlighted in some green product innovation literature, analysis of the difficulties it can pose is still an underdeveloped field. This paper extends the conflict-based view and examines the effect of green customer integration on customer–firm conflicts and thereby investigates the influence of conflict on green product innovation.

This study conducts a questionnaire survey. Ordinary Least Square regression and structural equation model with Maximum Likelihood Estimation are applied to test the hypotheses.

The results show that green customer information integration is positively related to cognitive conflict, whereas green customer process integration has an inverted U-shaped relationship with cognitive conflict and a positive relationship with affective conflict. Moreover, green product innovation is promoted by cognitive conflict and is damaged by affective conflict.

This study highlights the conflict-related factors that play a role in firm–customer collaboration for green product innovation in B2B markets. It also reveals the potential dark side of green customer integration by explicitly delineating its effects on conflicts.