The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

Teng, Yi-Man; Wu, Kun‐Shan; Huang, Di-Man

doi:10.3390/su6128736

Cited by 56 publications

(55 citation statements)

References 64 publications

(78 reference statements)

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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%

“…An example of a question was "I prefer the green restaurant to other restaurants of its type". The authors measured the seven-item behavior intention scale adopted from [14,19]. An example of a question was "I will choose a green restaurant with my friend when dining out".…”

Section: Instrument Development and Measurementmentioning

confidence: 99%

“…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%

See 2 more Smart Citations

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%

Section: Instrument Development and Measurementmentioning

confidence: 99%

See 1 more Smart Citation

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

Teng

2019

Sustainability

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“…In line with the growing public awareness of the repercussions of restaurant food choice for personal health, the modern consumer is getting increasingly environment-conscious which is often reflected in the 'greener' food choices when dining out (Schubert et al 2010;Sirieix et al 2017;Teng et al 2014). In terms of research, the environmental considerations as a driver of restaurant food choice have been explored from the three main perspectives.…”

Section: Health and Environmental Considerations As The Drivers Of Rementioning

confidence: 99%

The determinants of more responsible restaurant food choice in Poland

Filimonau

Matute²,

Durydiwka

et al. 2018

Journal of Sustainable Tourism

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In the context of emerging markets, restaurant food choice needs to be better architected in order to minimize the negative societal and environmental implications. For effective consumer choice architecture the determinants of restaurant food choice need to be first established. This study explores the determinants of restaurant food choice in Poland, a transitional economy in East-Central Europe with a rapidly growing pattern of out-of-home food consumption. It finds that the low level of public environmental awareness in Poland translates into low consumer recognition of the environmental implications of restaurant food choice. Although customer preference for locally-produced and organic food is recorded, this preference is not associated with public environmental awareness, but attributed to possible media effect. In contrast, the level of public awareness of the health repercussions of restaurant food choice is higher in Poland, especially among younger consumers, which is reflected in the desire to see the nutritional and calorific values of food to be displayed on restaurant menus. Implications for policy-making and hospitality management are discussed.

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“…Kenyataannya, keputusan konsumen tidak selalu rasional. Bahkan sebuah keputusan bisa terjadi karena dorongan yang tidak disadari (Teng, et. al., 2014).…”

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Faktor-Faktor yang Mempengaruhi Consumer Decision Making Process (Studi Kasus Rumah Makan Bebek Sinjai Madura)

Hidayat

2017

JIEMS

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The object of this study is RM Bebek Sinjay in Bangkalan Madura. The method used is the path analysis to see and analyze the variables model of consumer decision making process. The results showed that the purchasing decisions of consumers RM Bebek Sinjay accordance with the stages model of consumer decision making process. Variable problem recognition, information search, alternative evaluation and purchase decision has a significant influence in shaping the research model. Research variables have mutually reinforcing positive values in shaping the research model. RM Bebek Sinjay should consider the balance of the variables that make up the model of consumer decision making process if it is to retain its consumers. Recommended marketing strategy is to open new branches, improve product quality and service as well as improve product innovation.Consumer decision making process, problem recognition, information search, alternative evaluation, path analysis and internal sources. PENDAHULUANSebelum membeli suatu produk atau jasa, umumnya konsumen melakukan evaluasi untuk melakukan pemilihan produk atau jasa. Evaluasi dan pemilihan yang digunakan akan menghasilkan suatu keputusan. Pengambilan keputusan sendiri merupakan sebuah proses yang terdiri dari beberapa tahap, yaitu pengenalan kebutuhan, pencarian informasi, evaluasi alternatif sebelum pembelian, pembelian, konsumsi, dan evaluasi alternatif sesudah pembelian (Engel, et. al., 2006). Pengambilan keputusan membeli merupakan keputusan konsumen tentang apa yang hendak dibeli, berapa banyak yang akan dibeli, di mana akan dilakukan, kapan akan dilakukan dan bagaimana pembelian akan dilakukan (Burke, 2002). Nordvall (2014) mengemukakan bahwa proses keputusan pembelian merupakan tahap-tahap yang dilalui pembeli dalam menentukan pilihan tentang produk dan jasa yang hendak dibeli. Ahli lain menyatakan bahwa pengambilan keputusan konsumen adalah proses pengintegrasian yang mengkombinasikan pengetahuan untuk mengevaluasi dua atau lebih perilaku alternatif dan memilih salah satu diantaranya (Han, et. al., 2014). Reje dan Dreger (2014) mengatakan bahwa keputusan sebagai seleksi Penulis Abstract KeywordsFaktor-faktor yang Mempengaruhi.……… JIEMS

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The Influence of Green Restaurant Decision Formation Using the VAB Model: The Effect of Environmental Concerns upon Intent to Visit

Cited by 56 publications

References 64 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

The determinants of more responsible restaurant food choice in Poland

Faktor-Faktor yang Mempengaruhi Consumer Decision Making Process (Studi Kasus Rumah Makan Bebek Sinjai Madura)

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