This study focused on investigating the relationship between electronic human resources (E-HR) practices, person-job fit, and organizational development in the food and beverage departments of five-star hotels in Cairo, Egypt. The influence of e-recruitment, e-selection, e-training, and e-compensation on organizational development in the food and beverage department. The aim is to identify how these electronic HRM practices contribute to improved performance, job satisfaction, employee engagement, and customer service within the department. The study draws upon existing research to support the findings and recommendations proposed. These outcomes align with prior studies. The researchers collected data from 284 valid questionnaires completed by food and beverage staff at 19 participating hotels. The validity and reliability of the measures were assessed using confirmatory factor analysis (CFA), and structural equation modelling (SEM) was used to examine the direct and indirect relationships between the variables. The mediating role of person-job fit was tested using the Sobel test.
The findings showed a direct relationship between electronic human resources management and person-job fit. The results also show that there is a relationship between person-job fit and organizational development.
The researcher provides several recommendations for improving e-recruitment, e-selection, e-training and development, and the relationship between the HR department and staff in the context of electronic human resources in the food and beverage departments of hotels. These recommendations include making the e-recruitment processes more employee-focused and adaptable, conducting electronic interviews and fully converting the selection process to electronic methods, facilitating access to online training for employees and connecting performance evaluation results to online training, motivating staff to participate in training on E-HRM software, These recommendations aim to enhance the effectiveness and efficiency of HR practices and promote organizational development in the food and beverage divisions of hotels.