教師資料查詢 | 類別: 期刊論文 | 教師: 吳坤山 WU, KUN-SHAN (瀏覽個人網頁)

標題:Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention
學年107
學期2
出版(發表)日期2019/04/03
作品名稱Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention
作品名稱(其他語言)
著者Teng, Yi-Man; Wu, Kun-Shan
單位
出版者
著錄名稱、卷期、頁數Sustainability 11(7), p.1987
摘要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.
關鍵字green restaurant;hedonic value;utilitarian value;preference;behavior intention;partial least squares (PLS)
語言英文
ISSN2071-1050
期刊性質國外
收錄於SCI;SSCI;
產學合作
通訊作者Wu, Kun-Shan
審稿制度
國別瑞士
公開徵稿
出版型式,電子版
相關連結
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