调查餐馆可持续经营行为对消费者满意度和再访问意向的影响——对领先绿色餐馆的研究

IF 3.3 Q2 BUSINESS

Asia-Pacific Journal of Business Administration Pub Date : 2022-07-08 DOI:10.1108/apjba-09-2021-0456

P. Chaturvedi, K. Kulshreshtha, V. Tripathi, D. Agnihotri

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引用次数: 12

摘要

目的本研究旨在分析绿色餐厅的可持续实践(食品安全、食品可持续实践、食品质量和环境敏感性)对消费者满意度和重访意愿的影响。设计/方法/方法采用一份自我填写的问卷，收集417名最近曾在领先的绿色餐厅体验服务的参与者的数据。本研究借鉴现有文献，通过结构方程模型对一系列研究假设进行检验。研究结果证实，食品安全、食品可持续性实践、环境敏感性和食品质量等可持续实践显著影响消费者的满意度和重访意愿。支付意愿被认为是一个敏感的问题，因为它调节了消费者满意度和重访意愿之间的关系。实践意义本研究对餐饮业经营者提供了重要的启示。本研究为饭店经营者提供提高顾客满意度及回访意愿的重要策略。这些策略可以帮助餐饮服务企业建立强大的品牌声誉和竞争优势。原创性/价值本研究通过从消费者的角度考察餐馆的环境合法性(食品安全、食品可持续性实践、食品质量和环境敏感性)，为食品服务文献做出贡献。此外，本研究还通过扩大对发展中国家背景下消费者亲环境行为的认识，填补了文献的空白。此外，据作者所知，这是为数不多的研究之一，这些研究强调根据他们在绿色餐厅的特定可持续参数的经验来分析消费者满意度和重新访问意图。

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Investigating the impact of restaurants' sustainable practices on consumers' satisfaction and revisit intentions: a study on leading green restaurants

PurposeThis study aims at analyzing the impact of green restaurants' sustainable practices (food safety, food sustainability practices, food quality, and environmental sensitivity) on consumer satisfaction and revisit intention.Design/methodology/approachA self-administered questionnaire was used to collect data from 417 participants who had recently experienced the services of leading green restaurants. The study draws upon the prevailing literature to test a series of research hypotheses through structural equation modeling.FindingsThe findings of the study have confirmed that sustainable practices such as food safety, food sustainability practices, environmental sensitivity, and food quality significantly influence consumers' satisfaction and revisit intentions. The willingness to pay has been found as a sensitive issue as it moderates the relationship between consumer satisfaction and revisit intention.Practical implicationsThis study provides important insights for the businesses operating in foodservice industry. The study suggests important strategies to the restaurant business owners for improving their consumers' satisfaction and revisit intentions. These strategies may help foodservice businesses in building strong brand reputation and a competitive edge over others.Originality/valueThis study contributes to the food service literature by examining the restaurants' environmental legitimacy (food safety, food sustainability practices, food quality, and environmental sensitivity) from consumers' perspective. Moreover, the current study also fills the gap in literature by expanding the knowledge of consumers' pro-environmental behavior in the context of developing nations. Besides, to the best of the authors' knowledge, this is among very few studies, which have emphasized on analyzing consumer satisfaction and revisit intention based on their experience in a green restaurant on particular sustainable parameters.

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来源期刊

Asia-Pacific Journal of Business Administration BUSINESS-

CiteScore

7.20

自引率

13.20%

发文量

期刊介绍： The Asia Pacific Journal of Business Administration (APJBA) publishes original research on: Business Strategy and Policy, Accounting and Board Governance, Marketing and People Management, and Operations and Supply Chain Management. The journal welcomes practical and skill-based submissions in these areas. There is particular interest in submissions regarding: Sustainable Business Practices, Quality Management Practices, Innovation and Creativity in Management, as well as Managing a Learning Organisation. The Asia Pacific region is full of collaborations between government, NGOs and private enterprise. Submissions are welcome which contribute to our understanding of partnerships and the cross-cultural issues. Research methods vary, and the journal is interested in the full diverse of qualitative (case and action research, etc) as well as quantitative survey studies and their recommendations. The APJBA seeks to become a forum for both established scholars and early career researchers in all aspects of management and business in the Asia-Pacific region. Emphasis is on rigour and relevance, on theory and practice, in a globalised scholarly environment.