{"title":"Intentions to Adopt Eco-friendly Practices in Restaurant Operations","authors":"Ahmet Yarış, I. Yazicioğlu","doi":"10.1080/15428052.2020.1862008","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"38 1","pages":"430 - 452"},"PeriodicalIF":0.9000,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2020.1862008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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.
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
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