Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan

被引：194

作者：

Chou, Chia-Jung ^{[1
]}

Chen, Kuo-Sheng ^{[1
]}

Wang, Yueh-Ying ^{[2
]}

机构：

[1] Tajen Univ, Dept Hospitality Management, Yan Pu Hsing 907, Pingtung, Taiwan

[2] Nan Kai Univ Technol, Dept Leisure Management, Caotun Township 542, Nantou County, Taiwan

来源：

INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2012年 / 31卷 / 03期

关键词：

Green practices; Innovation adoption theory; Theory of planned behaviour; Green restaurant; Green innovation; ENVIRONMENTAL-MANAGEMENT; DETERMINANTS; DIFFUSION; BEHAVIOR; OPPORTUNITIES; INTENTIONS; ATTITUDES; IMPACTS; HOTELS; MODELS;

D O I：

10.1016/j.ijhm.2011.09.006

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study proposes an integrated model that combines the theory of planned behaviour (TPB) and the innovation adoption theory to investigate the attitudinal and behavioural decision factors on adopting green practices in the restaurant industry in Taiwan. The results demonstrate that attitude and perceived behavioural control have positive effects on behavioural intention while social influence is insignificant. Perceived innovation characteristics have direct positive effects on attitude and indirect positive impacts on behavioural intention to adopt green practices. Managerial implications are discussed. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：703 / 711

页数：9

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