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), pp.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 en
ISSN 2071-1050
期刊性質 國外
收錄於 SCI SSCI Scopus
產學合作
通訊作者 Wu, Kun-Shan
審稿制度 是
國別 CHE
公開徵稿
出版型式 ,電子版
相關連結

機構典藏連結 ( http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/116992 )

SDGS 尊嚴就業與經濟發展