Green attributes of restaurants: What really matters to consumers?

機構典藏 > College of Global Research and Development > Department of International Tourism management > Journal Article > Item 987654321/108021

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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:	2016-05-01
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:	[Department of International Tourism management] Journal Article

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