The influences of sustainability management at institutional foodservice on store image and behavioral intention

Abstract

The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium). Methods: Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model. Results: According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer's perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect. Conclusion: The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention.

An integrated framework of behavioral reasoning theory, theory of planned behavior, moral norm and emotions for fostering hospitality/tourism employees’ sustainable behaviors

“…Based on the previous evidence, reasons for behaviors can be summarized as three types in the context of sustainable behaviors at a workplace, which include: social benefit, which is associated with sustainable practices that are good for society, such as the development of good sanitary conditions for the employees and the customers, a compliment of environmental regulations and the increase in well-being for both the employees and the customers (Ahn and Seo, 2015; Cegarra-Navarro et al , 2016; Kim et al , 2015); The environmental benefit, which is related to the benefits that can protect the environment, such as waste minimization, recycling and savings from a reduction in usage of electricity, water, gas and raw materials (Ahn and Seo, 2015); and the economic benefit, which is about a company’s bottom line benefits, such as cost reductions, improvements in the operational process, and an improvement of a company’s image (Cegarra-Navarro et al , 2016; Mihalič et al , 2012). …”

What matters to promote consumers’ intention to patronize sustainable business-and-industry (B&I) food services?

“…Most recently, studies on suggesting criteria for sustainable practices in food services have been conducted (Chang et al, 2016;Yoo, 2015). In addition, consumers' perceptions of sustainable practices in food service organizations and the impact of sustainability management in institutional food services on store image and consumers' behavioral intentions have been investigated (Ahn and Seo, 2015;Ju and Chang, 2016). Ju and Chang (2016) classified sustainable food service practices into six dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations concerning green activity, and found out that green packaging and the social contribution of food service organizations are strongly related to the image of the organizations, which directly affects consumers' purchase intentions.…”

“…Ju and Chang (2016) classified sustainable food service practices into six dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations concerning green activity, and found out that green packaging and the social contribution of food service organizations are strongly related to the image of the organizations, which directly affects consumers' purchase intentions. Ahn and Seo (2015) revealed that among the three main factors of sustainability management in institutional food services: economic viability, social responsibility, and environmental soundness, social responsibility has a significant positive effect on store image and consumers' behavioral intentions (i.e. revisit, positive word-of-mouth referrals, and willingness to pay a premium).…”

The effects of sustainability management on brand attitude of coffee specialty shops

“…The questionnaire consists of four sections of questions regarding sustainability management of coffee shops perceived by coffee shop customers, brand attitude, and general characteristics. Sustainability management was classified into economic, social, and environmental responsibility activities based on the results of previous studies and measured with 10 items; there were also 3 questions on sustainable development concerns and 5 questions on brand attitude [3][12] [13]. Sustainability management activities perceived by coffee shop customers, sustainable development concerns, and brand attitude were measured using a Likert 5-point scale (1: Absolutely disagree ~ 5: Absolutely agree).…”

“…In today's society, the concept of sustainability grows in importance as we pay significant economic and social costs and face social conflicts due to serious environmental issues [1] [2]. As a result, the management environment across all industrial sectors has converted to the one that requires sustainable development and corporate social responsibility [3] [4][5] [6]. Under the new management environment, many businesses pursue sustainability management by considering not only economic performance but also environmental soundness and social responsibility [6] [7].…”