The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus

被引：226
|
作者：
Shin, Yeon Ho [1 ]
Im, Jinyoung [2 ]
Jung, Seung Eun [1 ]
Severt, Kimberly [1 ]
机构：
[1] Univ Alabama, Dept Human Nutr & Hospitality Management, Tuscaloosa, AL 35487 USA
[2] Penn State Berks, Div Engn Business & Comp, Reading, PA USA
来源：
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2018年 / 69卷
关键词：
Organic menu items; Organic food; Theory of planned behavior; Norm activation model; Restaurants; PRO-ENVIRONMENTAL BEHAVIOR; DECISION-MAKING PROCESS; DIRECTED BEHAVIOR; FOOD; INTENTIONS; ATTITUDES; AGRICULTURE; MOTIVATIONS; EXPLORATION; CONSUMPTION;
D O I：
10.1016/j.ijhm.2017.10.011
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
This study's purpose is to explore consumers' intention to choose organic menu items at restaurants and their intention to visit restaurants featuring organic menu items. The study model was developed using the theory of planned behavior and the norm activation model. With a total of 461 responses, the results from structural equation modeling indicated that attitude, subjective norm, perceived behavioral control, and personal norm are determinants of intention to choose organic menu items, which eventually lead to consumers' intention to visit restaurants featuring organic menu items. Theoretical and managerial implications of the research are discussed.
引用
收藏
页码：21 / 29
页数：9
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