在餐厅经营中采用环保做法的意图

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-12-23 DOI:10.1080/15428052.2020.1862008

Ahmet Yarış, I. Yazicioğlu

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引用次数: 0

摘要

本研究旨在调查餐厅经理/老板在其餐厅中采用环保做法的意图。基于创新扩散理论和计划行为理论建立了创新扩散模型。首先，对每个用于测量变量的量表进行内部一致性分析和验证性因子分析。然后利用结构方程模型对模型中的假设进行检验。研究发现，感知到的创新特征显著地影响了采用环保实践的意愿。行为态度和行为控制知觉对行为意向有显著影响，主观规范对行为意向无显著影响。此外，行为态度在感知创新特征与行为意向的关系中起部分中介作用。根据调查结果，政策制定者被建议鼓励餐馆“走向绿色”。此外，建议餐厅采取绿色营销策略，以适应这个新市场。

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Intentions to Adopt Eco-friendly Practices in Restaurant Operations

ABSTRACT This study aims to investigate the intentions of restaurant managers/owners to adopt eco-friendly practices in their restaurants. A model was used based on the theory of innovation diffusion and the theory of planned behavior. First, each of the scales used to measure variables was subjected to internal consistency analyses and confirmatory factor analysis. Then hypotheses in the model were tested with the structural equation modeling. It was found that perceived innovation characteristics influenced the intention to adopt eco-friendly practices significantly. Moreover, attitude toward behavior and perceived behavioral control significantly influenced behavioral intention, but subjective norm did not significantly influence behavioral intention. Moreover, it was found that the attitude towards behavior partially mediated the relationship between perceived innovation characteristics and behavioral intention. In light of findings, policymakers are advised to encourage restaurants to “go green”. Also, restaurants are advised to adopt green marketing strategies for this new market.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations