Effects of Environmentally Friendly Perceptions on Customers' Intentions to Visit Environmentally Friendly Restaurants: An Extended Theory of Planned Behavior

Jang, Seo Yeon; Chung, Jin Young; Kim, Yeong Gug

doi:10.1080/10941665.2014.923923

Cited by 90 publications

(110 citation statements)

References 34 publications

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“…This study investigated the influence of perceived values (hedonic and utilitarian values) on consumer preference and behavior intentions of the green restaurant. Previous studies have mainly investigated on levels of equality among green restaurants [11,18] and consumers' perceptions and beliefs about green consumption [4,[14][15][16]. The present study is the first to investigate the hedonic and utilitarian values effect on consumer preference and behavior intentions toward the green restaurant.…”

Section: Discussionmentioning

confidence: 81%

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Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention

Teng

2019

Sustainability

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Recently, sustainability management has developed in the hospitality industry. Green restaurants have been progressively joining the hospitality industry. Consumer patronage determines the sustainable development of the green restaurant. This paper aims to explore the structural relationships among perceived values (hedonic and utilitarian values), consumer preference and behavior intentions of the green restaurant. A total of 278 valid questionnaires were collected, and the partial least squares (PLS) method was utilized to measure and test the research hypotheses. The study presents empirical evidence showing that hedonic and utilitarian values have significantly and positively affected consumer preferences for green restaurants and that utilitarian value and customer preferences have significantly and positively influenced behavior intentions of green restaurant. Furthermore, the results also demonstrate that consumer preferences partially mediate the relationships between utilitarian value and behavior intentions of the green restaurant. Finally, theoretical and practical implications are discussed and suggestions for future research are provided.

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Section: Discussionmentioning

confidence: 81%

“…Research on green restaurants has been conducted from various perspectives, such as based on consumer perceptions and beliefs about green consumption, and based on the individual characteristics of green restaurants [4,[14][15][16]. Some researchers have examined the sustainable attributes of green restaurants [17].…”

Section: Introductionmentioning

confidence: 99%

Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention

Teng

2019

Sustainability

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“…In foodservices, extended TPBs have also improved understanding of consumer behavior in terms of sustainability [21][22][23]. Combining the three variables of environmental concern, collectivism, and perceived consumer effectiveness in an extended TPB has been found to accurately explain consumer intentions to visit eco-friendly restaurants [21].…”

Section: Tpb and Theory Extensionmentioning

confidence: 99%

“…In the foodservice and tourism domain, the TPB has proven substantial explanatory power with respect to green consumerism [17][18][19][20]. In particular, the extended TPB has been widely adapted to predict consumers' eco-friendly behavior in the restaurant and food delivery industry [21][22][23]. The TPB has successfully assessed the implications of a number of factors that affect consumer attitudes and behaviors in relation to sustainability, including anticipated pride and guilt [19,20,24] and expenditure levels [25].…”

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confidence: 99%

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Kim

Hall

2019

Sustainability

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The purpose of this study is to develop a better understanding of what makes consumers reduce waste in order to address climate change, particularly when dining out. To accomplish this goal, this research constructs an extended theory of planned behavior model, using four main constructs of attitude, subjective norm, perceived behavioral control, and behavioral intention and incorporating climate change awareness and mitigation pursuing actions, anticipated pride and guilt, and high and low levels of dining expenses. An online survey was conducted of 482 respondents aged 20 years old or over who had dined in restaurants in the previous month in 2019. A partial least squares-structural (PLS) equation modeling analysis has been utilized with multi-group analysis. Results reveal that climate change awareness has significant effects on attitude and behavior intention, and climate change mitigation pursuing actions positively influence attitude and behavioral intention to reduce waste. Consumers' anticipated emotions lead to their behavioral intention. Diners' behavioral intention to reduce waste is significantly influenced by their attitude, subjective norms, and perceived behavioral control on waste reduction in restaurants. The levels of dining expenses significantly moderate seven out of nine hypotheses. Research on consumers' waste reduction in relation to climate change is not sufficiently conducted in the foodservice sector. Using an extended theory of planned behavior (TPB) to understand diner behavior related to waste reduction and climate change, this study therefore makes an important contribution to improving sustainability in foodservices, especially in the Asian context. Climate change mitigation is a significant challenge for the restaurant and foodservices sector given its relatively high energy and water use, often significant amounts of food waste, and supply chains that often carry a substantial carbon footprint [11]. To promote climate-friendly practices, longand short-term behavioral and system interventions are needed, which can complement interest among consumers and restaurants for information on food carbon footprints and sustainability [12]. In South Korea (hereafter Korea), such a situation creates some substantial issues as restaurants traditionally serve various side dishes without extra charge per each meal, resulting in substantial food waste [13]. Food waste is expensive for restaurants, as it is calculated by weight and even small restaurants pay upwards of Korean Won (KRW) 800,000 a month (e.g., under a food waste tax of KRW 160 per liter) [14] (US$1 was equivalent to KRW 1147 as of 1 May 2019). Although waste reduction in foodservices is critical for climate change mitigation as well as reducing environmental impacts in general, research has largely neglected examining consumers' attitude and behavior to waste reduction for climate change mitigation reasons in the foodservice industry, particularly in Asian contexts such as Korea.In studies of consumer behavior, the theory of planned...

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“…Socioeconomic and natural ecological variables and expectations determine visitors' perceptions of the destination and, thus, affect hotel development. The field of environmental psychology revealed the aesthetic judgment dimension of tourist destinations (Jang, Chung, & Kim, 2014). A beautiful destination is more attractive to tourists, and people are more likely to visit places with many amenities (Holmes, 2002;Kirillova, Fu, Lehto, & Cai, 2014).…”

Section: Factors Influencing Hotel Economic Performancementioning

confidence: 99%

Do regional factors matter? Determinants of hotel industry performance in China

Yang

Cai

2016

Tourism Management

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h i g h l i g h t sRegional factors affect ARR and rooms rented. Labor quality and Tourism Professional Specialization mainly determine RevPAR. ARR and rooms rented offer information about regional impacts on the hotel industry. Internal and external determinants vary by star designation. Regional factors' sophistication increases with higher star designations. a r t i c l e i n f o b s t r a c tThe hotel industry is deeply embedded in local regional conditions, though the influence of regional factors is seldom investigated. Three key hotel industry metrics, Revenue per Available Room (RevPAR), Average Room Rate (ARR), and rooms rented, were examined for their determinants using ordinary least squares and negative binomial regression models on key endogenous and exogenous (regional) factors, including Destination Attractiveness and Capacity, Business and Commercial Environment, Image and Openness, and Tourism Professional Specialization. Using China as a case study, and at different hotel star designations (2-to 5-star hotels), the results show that RevPAR is determined mainly by labor quality and Tourism Professional Specialization. Particularly, regional factors significantly affect ARR and rooms rented. The influence and sophistication of regional factors increases with higher star designations. This paper highlights links between the hospitality industry and regional economic development, which should be considered by both the hotel industry and tourism policy makers.

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Effects of Environmentally Friendly Perceptions on Customers' Intentions to Visit Environmentally Friendly Restaurants: An Extended Theory of Planned Behavior

Cited by 90 publications

References 34 publications

Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention

Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Do regional factors matter? Determinants of hotel industry performance in China

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