The Dynamics of Green Restaurant Patronage
Top Cited Papers
- 17 May 2010
- journal article
- Published by SAGE Publications in Cornell Hospitality Quarterly
- Vol. 51 (3), 344-362
- https://doi.org/10.1177/1938965510370564
Abstract
This study specifically discusses the relationships between consumers’ knowledge of a restaurant’s sustainable practices, environmental concern, and ecological behavior and their intention to patronize a “green” restaurant. The results revealed that consumers’ knowledge of sustainable restaurant practices and environmental concerns were important determinants of consumers’ intentions to patronize green restaurants. Demographic variables, age of consumers, education levels, and income levels were found to be significant in assessing patronage of green restaurants.Keywords
This publication has 41 references indexed in Scilit:
- Greening the Corporation Through Organizational Citizenship BehaviorsJournal of Business Ethics, 2008
- The Compelling “Hard Case” for “Green” Hotel DevelopmentCornell Hospitality Quarterly, 2008
- European Hoteliers’ Environmental AttitudesCornell Hospitality Quarterly, 2005
- Prediction of pollutant emission through electricity consumption by the hotel industry in Hong KongInternational Journal of Hospitality Management, 2002
- Market Segmentation of Green Consumers in Hong KongJournal of International Consumer Marketing, 1999
- Structural models of antisocial behavior and during‐treatment performance for probationers in a substance abuse treatment programStructural Equation Modeling: A Multidisciplinary Journal, 1997
- A Structural Model of Reuse and Recycling in MexicoEnvironment and Behavior, 1996
- The impact of corporate behavior on perceived product valueMarketing Letters, 1996
- Predicting Purchase Intentions for an Environmentally Sensitive ProductJournal of Consumer Psychology, 1996
- Structural equation modeling in practice: A review and recommended two-step approach.Psychological Bulletin, 1988