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    Please use this identifier to cite or link to this item: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/108021

    Title: Green attributes of restaurants: What really matters to consumers?
    Authors: Linchi Kwok;Yung-Kuei Huang;Lanlan Hu
    Keywords: consumer behavior;green;green practices;restaurant;sustainability
    Date: 2015-11
    Issue Date: 2016-10-22 02:10:29 (UTC+8)
    Publisher: Pergamon Press
    Abstract: This study examined which of a restaurant’s green attributes consumers deem most important and how consumers’ attitudes toward various green attributes affect their behavioral intentions. Demographic effects on consumers’ preferences for green attributes and behavioral intentions were also assessed. A quantitative analysis of 382 usable questionnaires revealed that although consumers generally perceived environment-focused attributes to be most important, those who valued food- and administration-focused attributes were more likely to pay more, wait longer, and/or travel farther to dine at a green restaurant. Women tended to rate higher than men in all three categories of green attributes. Consumers in a family with at least one child valued food-focused attributes more than those living in a household without children. Younger consumers were more willing to pay more, wait longer, and/or travel farther to dine at a green restaurant. Theoretical and practical contributions are discussed.
    Relation: International Journal of Hospitality Management 55, pp.107-117
    DOI: 10.1016/j.ijhm.2016.03.002
    Appears in Collections:[國際觀光管理學系全英語學士班] 期刊論文

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