東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

The effects of environmental conscio...

Remar, Daniel A.G.

Linked to FindBook

Google Book

Amazon

博客來

The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods./
Author:	Remar, Daniel A.G.
Description:	211 p.
Notes:	Source: Dissertation Abstracts International, Volume: 77-01(E), Section: A.
Contained By:	Dissertation Abstracts International77-01A(E).
Subject:	Marketing. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3722442
ISBN:	9781339045702

The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.
Remar, Daniel A.G.

The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods. - 211 p.

Source: Dissertation Abstracts International, Volume: 77-01(E), Section: A.

Thesis (Ph.D.)--University of South Carolina, 2015.

Sustainability initiatives have become increasingly important and relevant to the foodservice industry. Despite the fact that consumer demand for sustainable restaurant practices has grown substantially over the last 10 years, consumers' pro-environmental attitudes and behavioral intentions are not always turned into concordant behavior. Though foodservice operators continue to make progress in developing new methods and strategies for implementing sustainable practices into operations, getting consumers to behave in accordance with their demand is a major challenge.

ISBN: 9781339045702Subjects--Topical Terms:

536353
Marketing.

The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.
LDR:03559nmm a2200337 4500 001 2074462
005 20161004114937.5
008 170521s2015 ||||||||||||||||| ||eng d
020 $a 9781339045702
035 $a (MiAaPQ)AAI3722442
035 $a AAI3722442
040 $a MiAaPQ $c MiAaPQ
100 1 $a Remar, Daniel A.G. $3 3189781
245 1 4 $a The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.
300 $a 211 p.
500 $a Source: Dissertation Abstracts International, Volume: 77-01(E), Section: A.
500 $a Adviser: Robin B. DiPietro.
502 $a Thesis (Ph.D.)--University of South Carolina, 2015.
520 $a Sustainability initiatives have become increasingly important and relevant to the foodservice industry. Despite the fact that consumer demand for sustainable restaurant practices has grown substantially over the last 10 years, consumers' pro-environmental attitudes and behavioral intentions are not always turned into concordant behavior. Though foodservice operators continue to make progress in developing new methods and strategies for implementing sustainable practices into operations, getting consumers to behave in accordance with their demand is a major challenge.
520 $a The purpose of this quasi-experimental study is to determine if consumers' attitudes towards local food, widely considered a sustainable restaurant practice, are congruous with their behaviors, and how communicating the use of local food on a restaurant menu can influence consumers' perceptions of restaurant image and purchase behavior. Using prominent attitude-behavior theories to frame the research, a conceptual model was developed for testing the hypothesized relationships between the independent constructs of environmental consciousness and perception of menu information, and the outcomes of perception of restaurant image and purchase behavior.
520 $a Data were collected via a survey instrument administered randomly to eligible guests who were dining at an independent, upscale casual restaurant located in a mid-sized metropolitan city in the southeastern United States. Over a four-week time period in which surveys were administered, restaurant consumers were exposed to three types of menu treatments via the restaurant's daily special menu. To test the conceptual model, a quantitative methodology was taken and two statistical procedures were used: logistic regression and structural equation modeling (SEM).
520 $a Overall, 512 individuals participated in the study and 202 individuals purchased a local food item during the four-week study. Results showed that environmental consciousness was a fairly weak predictor of purchase behavior, demonstrating the presence of a possible attitude-behavior gap. However, the relationship between consumers' perception of the menu information and perception of restaurant image was statistically significant, suggesting that the information on a menu plays a strong role in the development of a customer's perception of restaurant image. Implications of the findings as they relate to both academicians and industry practitioners are discussed, along with future research opportunities.
590 $a School code: 0202.
650 4 $a Marketing. $3 536353
650 4 $a Environmental studies. $3 2122803
650 4 $a Food science. $3 3173303
650 4 $a Behavioral psychology. $3 2122788
690 $a 0338
690 $a 0477
690 $a 0359
690 $a 0384
710 2 $a University of South Carolina. $b Hospitality Management. $3 3177242
773 0 $t Dissertation Abstracts International $g 77-01A(E).
790 $a 0202
791 $a Ph.D.
792 $a 2015
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3722442