Job crafting and organizational commitment: The mediating role of person-job fit in the food and beverage sector

Purpose – Job crafting plays an essential role in job design since it is a new approach from the employee’s perspective to the manager. However, little research has investigated the hotel industry’s job crafting, particularly in the food and beverage department. Therefore, this study examines the relationship between job crafting and organizational commitment through the mediating role of person-job fit in the food and beverage department in five-star hotels. Design/methodology/approach – This study presents a conceptual framework with eight constructs. In this study, a self-administered questionnaire was used to collect data from full-time food and beverage employees in a five-star hotel. The proposed model was examined using confirmatory factor analysis, reliability analysis, validity analysis, standardized path coefficients, and the Sobel test for mediation analysis. Findings – According to the findings of this study, job crafting factors impact the person-job fit of food and beverage employees. The results also demonstrate that job crafting, and organizational commitment are mediated by person-job fit. The originality of the research – This paper adds a new chain to job design practices in the hospitality industry (i.e., job crafting leads to person-job fit, which enhances employees’ organizational commitment). Practical implications – Employee job crafting impacts the hotel by improving the fit of employees to their jobs, which leads to higher organizational commitment. As a result, hotel job designers should update their job design methodologies to include job crafting practices for hospitality employees

Evaluation of Balanced Scorecard Practices and Their Impacts on Employees' Performance in Hotels

This research aims to evaluate the balanced scorecard practices and their impacts on employees' performance in five-star hotels in Cairo, Egypt. This paper considers a wide range of background information and a literature review that focuses on the implementation of balanced scorecard practices on the performance of employees in hotels. Questionnaires were distributed to employees working within the rooms division department. The study sample covered 30% of Egyptian five-star hotels in Cairo. Structural equation modeling was used to analyze results. In this context, the study found that the application of the balanced scorecard practices significantly affected employees' performance. It was found that the most influential factor affecting employees' performance was the learning and growth perspective. As such, it is recommended that hotels should pay more attention to the application of the balanced scorecard as a crucial tool for enhancing employees' performance. The implementation of the balanced scorecard begin with improving the skills and knowledge of the employees, thus managers in each department in hotels should facilitate the application of balanced scorecard and make use of balanced scorecard not only as a follow up tool for employees but also as a measurement tool

THE POWER OF INTEGRATION TOWARDS SUSTAINABLE PERFORMANCE: A MODEL TO MINIMIZE TECHNOSTRESS AMONG FRONTLINE RESTAURANT EMPLOYEES BY COMBINING JOB AND EMPLOYEE RESOURCES

To develop a model that integrates restaurant and employee resources to overcome technostress and achieve sustainable performance. This qualitative study is based on twenty-two semi-structured interviews with restaurant managers and frontline employees (FLEs) to comprehensively understand how restaurant resources and personnel can be employed to combat technostress and achieve sustainable performance. Restaurant FLEs experience technostress from multiple sources, including unclear work-life boundaries, complex new systems, job insecurity, and the frequent use of new technologies. In addition, restaurant managers and FLEs concur that integrating restaurant and FLE resources is an effective model for reducing technostress and achieving FLEs' sustainable performance. The study expands the JD-R model to address the challenges faced by FLEs in managing technology-induced job demands, offering a comprehensive solution that benefits restaurants and employees. This approach considers the role of both employers and employees in managing technostress, leading to a supportive work environment and improved sustainable performance

Characterization of greater middle eastern genetic variation for enhanced disease gene discovery

The Greater Middle East (GME) has been a central hub of human migration and population admixture. The tradition of consanguinity, variably practiced in the Persian Gulf region, North Africa, and Central Asia1-3, has resulted in an elevated burden of recessive disease4. Here we generated a whole-exome GME variome from 1,111 unrelated subjects. We detected substantial diversity and admixture in continental and subregional populations, corresponding to several ancient founder populations with little evidence of bottlenecks. Measured consanguinity rates were an order of magnitude above those in other sampled populations, and the GME population exhibited an increased burden of runs of homozygosity (ROHs) but showed no evidence for reduced burden of deleterious variation due to classically theorized ‘genetic purging’. Applying this database to unsolved recessive conditions in the GME population reduced the number of potential disease-causing variants by four- to sevenfold. These results show variegated genetic architecture in GME populations and support future human genetic discoveries in Mendelian and population genetics

Prediction of the Risk for Essential Hypertension among Carriers of C825T Genetic Polymorphism of G Protein β3 (GNB3) Gene

Background The guanine nucleotide-binding protein beta polypeptide 3 (GNB3) 825T allele encodes a product that enhances the activation of heterotrimeric G proteins, which is associated with the occurrence of the splice variant Gβ3 s that could play a role in vascular reactivity and hyperproliferation of smooth muscle cells, that makes such proteins attractive candidate gene products for susceptibility to essential hypertension (EH). Objective To predict the risk for EH in individuals with C825T genetic polymorphism of G protein β3 gene. Methods The study consisted of 222 normotensive individuals and 216 hypertensive patients. Individuals were genotyped for C825T genetic polymorphism of G protein β3 gene rs5443 by using restriction fragment length polymorphism. Results Frequencies of C and T alleles were 58.1% and 41.9%, respectively, in the control group compared with 47.7% and 52.3%, respectively, in the hypertensive group. The carriers of rs5443 (T) allele exhibited a significant greater risk for EH compared with the carriers of rs5443 (C) allele (odds ratio = 1.5, 95% confidence interval = 1.2–2.0). Conclusion T allele is a risk factor for EH in the Egyptian population, which may be used as a prognostic and a therapeutic target of prophylaxis

Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation

Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate/lupine protein as a wall material for CLO encapsulation as well as to characterise CLO microcapsules for their size, sphericity factor, encapsulation efficiency, morphology (scanning electron microscopy), in vitro release, and thermal stability. In this study, the oxidative stability, quality parameters, and sensory attributes of meatballs enriched with free CLOs and encapsulated CLOs throughout storage at 4 ± 1 °C for 16 days were assessed. The CLO microspheres had a homogeneous round shape, a diameter of 0.82 ± 0.06 mm, a sphericity factor of 0.092 ± 0.01, an encapsulation efficiency of 95.62% ± 1.13%, and an accumulative release rate of 87.10% after 270 min in the stimulated gastrointestinal conditions. Additionally, it was discovered that encapsulated oil was more stable than free CLOs to heat treatments (70–100 °C, 24 h). pH, thiobarbituric acid-reactive substances, peroxide value, conjugated dienes value, and carbonyl content of meatballs enriched with microencapsulated CLOs were significantly lower when compared to free CLOs and/or control samples. CLO microcapsules improved the sensory characteristics of meatballs throughout storage; however, meatballs directly containing CLOs were rejected. Thus, the viability of alginate/LPI complex microcapsules containing CLOs to enrich meat products subjected to storage with refrigeration could be indicated without any change in the characteristics