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This study aims to explore the effect of expatriate supervisors’ managerial coaching behavior on local subordinates’ learning effects through the mediating role of subordinates’ thriving at work under the boundary condition of expatriate supervisors’ cultural intelligence.

This study collected the data form 230 Zambian subordinates and their immediate expatriate supervisors working in the Chinese company in Zambia. Regression analyses and bootstrapping analyses were used to test the authors’ hypothesis.

The results indicated that expatriate supervisors’ managerial coaching behavior was positively related to local subordinates’ learning effects. In addition, the study also found that local subordinates’ thriving at work mediated the linkage between managerial coaching behavior and learning effects. And expatriate supervisors’ cultural intelligence moderated the indirect relationship between managerial coaching behavior and learning effects via thriving at work, such that the indirect effect was stronger for expatriate supervisors with high rather than low cultural intelligence.

This study contributes to a better understanding of how expatriate supervisors’ managerial coaching behavior influences local subordinates’ learning effects by investigating the mediating effect of thriving at work on the managerial coaching behavior–learning effects link. In addition, the study deepens the understanding of the boundary condition of the associations between managerial coaching behavior and subordinates’ learning effects in a cross-cultural context by investigating the moderating effect of expatriate supervisors’ cultural intelligence.

Consumers' perceptions of different aspects pertaining to servicescape and social servicescape at restaurants have received little consideration in the hospitality literature. To fill this gap, the authors develop a model that conceptualizes and empirically examines the impact of dissimilar attributes in restaurants on the development of negative emotions and the influence of negative emotions on consumers' dissatisfaction, which in turn determines consumers' behavioral intentions.

The authors used the moderating impact of restaurant attribute performance to support the link between negative emotions and dissimilar attributes. To achieve the study's goals, the authors conducted two investigations, Study 1 and Study 2, in Bangladesh and China, respectively. For study 1, 600 data were obtained from local Bangladeshi consumers, while for study 2, 396 foreign customers in China were surveyed. The collected data were examined by using Structural Equation Modeling (SEM) approach. The authors utilized IBM Analysis of Moment Structure (AMOS), version 24.0.

Both studies 1 and 2 found that dissimilar restaurant attributes had significant positive effects on the development of negative emotions, positive effects of negative emotions on consumer dissatisfaction and a positive influence of consumer dissatisfaction on consumers' behavioral intentions. Results of both studies 1 and 2 also showed that restaurant attributes performance positively moderate the relationships between dissimilar attributes and negative emotions.

The study's empirical results contribute to the body of knowledge in the domains of tourism, consumer psychology and consumer behavior. The study's findings can assist restaurant managers in better understanding how different features related to the servicescape and social servicescape dimensions cause unpleasant emotions and, as a result, influence consumer behavioral intentions.

No preceding research has looked at the link between dissimilar features and negative emotions in the restaurant setting to the authors' knowledge. Also, no previous research has looked at the moderating consequence of restaurant attributes in the association between dissimilar attributes and negative emotions. This research aims to fill those knowledge gap.

Methylene blue (MB) is classified as a cationic dye which is widely used as chemical indicator, coloring agent and biological stain. The discharge of this dye to the water streams is harmful to the human beings. For this reason, this study investigated the removal of MB from aqueous solution by hydrogel nanocomposite.

In experimental part, at first, ultraviolet (UV)-curable hydrogel/chitosan nanocomposite, which improves its elasticity by urethane acrylate, was synthesized and characterized by FTIR and SEM analysis. Afterward, the synthesized hydrogel nanocomposite was applied for the removal of MB and the influence of operational condition including nanocomposite loading, dye concentration, contact time and pH of solution was specified. Moreover, isotherm studies as well as kinetics survey were performed.

Langmuir, Freundlich, Brunauer, Emmett and Teller and Tempkin adsorption isotherms were assessed for the analysis of experimental data indicating the Freundlich isotherm was the best fitted one. The adsorption kinetics data was examined indicating the adsorption kinetics appropriate to pseudo-second-order kinetics model.

The predominant water absorption property of the UV-curable hydrogel/chitosan nanocomposite to 8.5 steps and outstanding adsorption capacity for the elimination of MB on hydrogel nanocomposite subscribed that the synthesized hydrogel could be a favorable adsorbent for simultaneous absorption of water and removal of cationic dyes.