No abstract

Today organizations have become more conscious about the growing importance of the integration of Environmental Management and Human Resource Management i.e. 'Green HRM' Practices, especially in the field of tourism and hospitality. The aim of this study is to highlight the application of greening human resources procedures (green recruitment, green rewards, green development &training and green empowerment) at hotels and travel agencies and to investigate the gap between theory and practice related to green performance at hotels and travel agencies at Luxor. A questionnaire was distributed to a sample of employees at 5 star hotels and travel agencies at Luxor city to understand their perceptions of the application of green human resources management in their institutions. A total of 200 questionnaire forms were distributed to employees (120 at hotels and 80 at travel agencies), only 193 employees positively shared the questionnaire. The results showed that: the green performance applied in hotels is better than that applied in travel agencies, the training &green development techniques do not apply at a systematic way at hotels and travel agencies, the more the worker's experience the more qualified to apply the green performance at hotels and travel agencies and the training and green development procedures applies at hotels and travel agencies have no effect on the green performance. The study suggested some recommendations and tested the

Big Data Analytics (BDA) helps all kinds of organizations in both the public and private sectors to make better, faster, and more efficient decisions. Therefore, the research aims to explore BDA utilization in Egyptian hotels' decisionmaking. Moreover, to explore the difficulties those face managers of five stars' hotels and chains to apply BDA. This research developed all measurements using scales suggested by previous authors. The current research utilized the quantitative approach represented in a questionnaire. A five-point Likert scale was used to test the attitude of the hotel managers toward research variables. Participators shared in this survey are hotel' managers in hotel chains and five-star hotels in the governorates of Luxor, Aswan, the Red Sea, and Sharm El-Sheikh city. The research found that, hotels need to rationalize costs and create new opportunities, using BDA helps to increase the effectiveness, and making the right decision helps managers to achieve hotel goals. On the other hand, the challenges faced by hotels are the high cost of using BDA applications and the difficulty of security data. Furthermore, senior management should provide full financial support for the BDA application, which is considered beneficial in achieving hotel goals.

Food provided to customers and good menus are important factor in competitiveness for the tourist destination. There is a critical contribution for food in growing tourists yield. The relevance between regional food and culture enables the promotion of cultural heritage by promoting food tourism. The objectives of this research were two-fold. The first objective was to assess the extent of tourists' approval of employing the Egyptian feast foods to the menus presented in Egyptian hotels. The second goal was to explore the effect of employing Egyptian feast foods to the menus presented in Egyptian hotels on the promotion of food tourism at the Egyptian tourist destination. The research adopted a quantitive approach and used a questionnaire that was distributed to a sample of foreigner and Egyptian tourists at Luxor city. The findings revealed that Egyptian tourist and hotel establishments do not do their best to promote food tourism. Furthermore, using social media to promote Egyptian feast foods in Egyptian hotel menus can be a good way to influence tourists' conviction to include heritage foods on food menus. Another important finding of the research showed that the more the customer visit experience, the more tourists tend to heritage foods and the more to promote food tourism in the Egyptian tourist destination.

According to uncertainty management theory, this research examined the effect of the Organization's Leadership and Supervision (OLS) and Training and Development (T&D) on employees' satisfaction among employees of casual restaurants. This research presented the environment of work as a mediating variable to describe and clarify the correlation between OLS, T&D and employees' satisfaction. This Research developed all measurements using scales suggested by previous authors. The current research depends on the longitudinal form for data collection. A five-point Likert scale used to test the attitude of the participators toward research variables. 135 Participators shared in this survey are full-time workers employed at casual restaurants located at Greater Cairo. Data collected analyzed using SPSS (23) and AMOS (23) statistical tools. Path analysis approach used to test the research conceptual model. The research found that work environment partially mediates the effect of OLS and T&D on employees' satisfaction at casual dining restaurants. Casual dining restaurants should develop adequate training programs and care about their work environment to increase employees' satisfaction and adjust their attitude through changing circumstances.