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This study aims to conduct a comprehensive bibliometric analysis, assessing studies related to service quality and customer satisfaction in Islamic banking.

Using a bibliometric approach, this research draws from literature samples retrieved in April 2023 from the SCOPUS database. The sample encompasses 138 articles published between 1999 and 2023, adhering to specific selection criteria. Analytical tools such as R program, VOSviewer and Microsoft Excel were used to categorise the data into three primary domains: productivity, citation patterns and network analysis. These categories further include the identification of research flows and prospective areas for further investigation.

The results indicate a substantial surge in publications between 2011 and 2022 involving 372 authors. This study identifies the primary contributors in terms of countries, affiliations, publications, sources and researchers. Seven distinct clusters emerged from the 138 papers, encompassing customer attitude, comparison studies, digital banking, customer loyalty, customer trust, consumer determinants and service quality. Additionally, the study outlines a future research agenda, posing specific research questions.

Recognising the limitations inherent in focusing solely on Scopus-indexed publications, future studies may benefit from incorporating various databases, such as the Web of Science, for a more expansive exploration of study units. A systematic review of articles on a specific topic could also enhance the comprehensiveness of the study.

This investigation empowers Islamic bank managers to devise targeted marketing plans, differentiating themselves from competitors. By implementing relevant improvements in operational and service processes, managers can enhance the customer experience, fostering a lasting competitive advantage. For academics, this study lays a robust foundation for further research, encouraging the development of a comprehensive conceptual model and empirical testing. The identification of current research gaps enables researchers to focus on areas that remain underexplored.

This study not only illuminates critical gaps in existing research but also proposes a research agenda to guide future researchers in remaining pertinent, particularly within the context of Islamic banking marketing.

This study aims to examine various factors influencing the inclination of students toward Green Entrepreneurial Intention (GEI), including University Support (USP), Family Support (FSP), Religiosity (REL), Commitment to Environment (CEN) and Green Entrepreneurial Motivation (GEM), as well as Attitude towards Green Entrepreneurship (AGM).

Data were collected through an online survey of Muslim students at Indonesian Islamic universities. A five-point Likert scale was used in the online questionnaire, with 419 processed data. Partial least squares structural equation modeling was used to analyze the data and test the relationship between the variables.

The results showed that AGM, CEN and REL impacted GEM. AGM was influenced by FSP but not by USP while GEI was significantly influenced by AGM, FSP and USP.

The limitation of the study is the composition of the sample, consisting solely of Islamic university students. Another limitation is the variables used. Future studies should analyze other factors, such as role models, green knowledge or family background.

This study provided fresh perspectives by empirically establishing a framework for assessing GEI, considering REL variables, an unexplored area conceptually. Practically, it helped to advance sustainable entrepreneurship education, particularly in Islamic universities. Accordingly, it provided several practical contributions for universities to develop curricula that better support green entrepreneurship among students.

This study represented the first investigation into the influence of REL on GEI, specifically among university students. Furthermore, Stimuli, Organism and Response theory was used as a foundation for the development of the diverse variables under investigation.