Anticipated emotion in consumers’ intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior

This study proposes and explores an emotion-related theoretical framework based on the theory of planned behavior (TPB) model to examine the relationship between the variables and explain consumers’ acceptance of and engagement in ecological behavior. This study augments the TPB with the construct anticipated regret and examines TPB's predictive power of consumer intentions to select eco-friendly restaurants. The results suggest that decision-making models such as the TPB incorporate anticipated emotion. The findings provide further insight into the consumers’ decision-making processes which is essential for the development of green marketing strategies in the restaurant context.     

To buy or not to buy: Impact of labeling on purchasing intentions of genetically modified foods

This study conducted a partial test of the Theory of Planned Behavior [Ajzen , I., 1985. From intentions to action: a theory of planned behavior. In: Kuhl, J., Beckmenn, J. (Eds.), Action Control: From Cognition to Behavior. Springer, New York, pp. 11–39; Ajzen, I., 1989. Attitude structure and behavior. In: Breckler, S.J., Greenwald, A.G. (Eds.), Attitude Structure and Function. Lawrence Erlbaum, Springer, Hillsdale, NJ, New York, pp. 241–274; Ajzen, I., 1991. The theory of planned behavior. Organizational Behavior and Human Decision Processes 50, 179–211] by assessing an individual's attitude toward labeling of genetically modified (GM) foods on the individual's purchasing intentions. Data collected from 16,078 participants across 15 European Union member countries from the EUROBAROMETER 53 were examined. Using Univariate ANOVA, the results indicate that: (1) many (roughly 73% of the sample) of the individuals residing in the 15 European countries are less likely to purchase a food product with a label indicating the existence of a GM ingredient; (2) women were less likely to purchase the GM product than men; and (3) those individuals who are more likely to purchase a GM food believed it is unnecessary to include complete information pertaining to the use of GM organisms in the production of food products. Specifically, individuals were significantly more likely to purchase the product if they stated that (a) it is unnecessary to show information on a label pertaining to the use of GM organisms in the production of the food product, even if those GM organisms are present in some of the ingredients; (b) it is unnecessary to include information regarding the use of GM organisms in the product on a label if the GM organisms are present in the end product; and (c) the information regarding the use of a GM organism does not have to be clear. Future directions regarding research on GM foods are presented.     

Risk,uncertainty and the theory of planned behavior: A tourism example

The differential impacts risk and uncertainty have on travel decision-making were explored by examining the constructs' influence on the antecedents of intentions to visit Australia using the theory of planned behavior. Respondents were obtained from online consumer panels in South Korea, China and Japan. The South Korean and Chinese samples were general population samples, while the sample from Japan was an international travelers' sample. The extended model fitted the data well, explaining between 21 and 44 percent of the variance in intentions. Subjective norms and perceived behavioral control significantly impacted on intentions in all country samples, whereas attitudes toward visiting Australia were only significant in Japan. Subjective norms influenced attitudes and perceived behavioral control in all country samples. Finally, perceived risk influenced attitudes toward visiting Australia in South Korea and Japan, while perceived uncertainty influenced attitudes toward visiting Australia in South Korea and China and perceived behavioral control in China and Japan.     

Testing the sufficiency of the theory of planned behavior: a case of customer dissatisfaction responses in restaurants

This study tested the sufficiency of both the Theory of Planned Behavior (TPB) and the extended TPB models by adding the variable of past behavior. In addition, the present study examined the mediating role of the TPB variables on the relationships between past behavior and customers’ intentions to engage in different types of dissatisfaction responses (i.e., voice, negative word-of-mouth communication, and exit). Results of the study demonstrated the strong predictive power of the original TPB mode but the inclusion of past behavior did not significantly improve the predictability of the three dissatisfaction response intentions. Furthermore, the mediating analyses indicated that the influence of past behavior was mediated by TPB variables. In the contexts of negative word-of-mouth communication, the effect of past behavior on intention was mediated by attitude. Meanwhile, both subjective norm and perceived behavioral control mediated the relationship between past behavior and the intention to engage in voice behavior.     

The roles of attitude,subjective norm,and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

Increases in food-away-from-home purchases brought public awareness to policies for improving nutritional value of foods served at restaurants. As a result, offering choices to consumers that affect health and wellness has become a growing concern in the food industry and restaurants, as evidenced by provisions for nutritional labeling to guide consumers’ food purchasing decisions for healthy eating. This study pursues an empirical examination of the consumers’ behavior toward reading nutritional labeling at casual-dining restaurants. The study tests the conceptual framework of the proposed effects of constructs on consumers’ behavioral intentions. Findings indicate that the variable of attitude acts as a mediator in the relationship between subjective norm and behavioral intention. This study is meaningful to academia by offering insights into the relationship between consumers’ behavior and nutritional information in the context of restaurants and is beneficial to the restaurant industry by offering implications for establishing marketing strategies to improve consumers’ perceptions of menu items.     

Predicting congregate meal program participation: Applying the extended theory of planned behavior

Authorized under Title III-C of Older Americans Act, congregate meal programs provides individuals 60 years of age and older nutritious meals in senior centers. Declining participation in recent years underscores the need to understand factors that affects participation. This study applies the Theory of Planned Behavior (TPB) to explain the intention of community-dwelling older adults to participate in congregate meal programs. One additional variable, past behavior, was added to increase the prediction power of participation intention. A total of 238 participant surveys were collected and analyzed. Seven hypotheses were tested using structural equation modeling. The data fits the TPB model well. All predictor variables (attitude, subjective norm, perceived behavior control and past behavior) had a significant positive effect on participation intention. Perceived behavior control (PBC) had the greatest prediction power on intention. Based on the research findings suggestions were made to increase congregate meal program participation.     

Consumers’ sustainable food choices: Antecedents and motivational imbalance

This paper examines the antecedents of sustainable food choices by consumers and investigates the differences between consumers based on their state of motivational imbalance. A sample of 609 respondents from Egypt took part in the study. Data were analyzed using a two-step approach of confirmatory factor analysis and structural models. The results indicate that attitudes, perceived behavioral control, personal norms, and activism are significant antecedents of consumers’ intention toward sustainable food. However, the data reveal a non-significant effect of subjective norms. Motivational imbalance has significant moderating effects, such that consumers who experience motivational imbalance showed consistently weaker intentions than consumers who experience motivational balance. Furthermore, there are significant differences between consumers under various scenarios of motivational imbalance. Specifically, the comparison of different motivational conflicts showed that attitude–subjective norm and attitude–activism conflicts cause the most substantial negative impact on consumer intentions. Theoretical and managerial implications are discussed.     

Meeting Planners' Use of the Internet to Plan Group Meetings

Abstract

Despite the fact that hospitality web sites are proliferating and opportunities to complete sales transactions via the Internet increase daily, no research exists on meeting planners' use of the Internet to plan group meetings. Guided by Hoffman and Novak's (1994) Model of Planned Behavior this study focused on determining what variables are related to a meeting planners' intent to use and current use of the Internet to plan group meetings. Three hundred sixty-two planners of the Chicago Chapter of Meeting Professionals International were surveyed via a faxed instrument. Planners' attitudes, beliefs about norms, and perceived behavioral control were found to be significantly related to their usage of the Internet. Additionally, results confirmed that meeting planners view the Internet as having positive qualities and benefits in planning group meetings and that it is a cost effective planning tool.     

Knowledge mapping of hospitality research − A visual analysis using CiteSpace

Hospitality literature constitutes a considerable accumulation of data for follow-up studies. This study used CiteSpace to analyze investigations published in three top journals of hospitality research: International Journal of Hospitality Management (2008–2014), Cornell Hospitality Quarterly (2008–2014), and International Journal of Contemporary Hospitality Management (2009–2014). This application resulted in comprehensive knowledge maps of hospitality research. The study identified major disciplines that provide knowledge and theories for the hospitality discipline as well as contemporary research topics and most influential researchers.     

Modeling predictors of restaurant employees’ green behavior: Comparison of six attitude-behavior models

In this study, a new model of how commitment affects green behaviors was developed, tested, and compared with 5 models of the theory of planned behaviors (TPB) to verify the key influential factors of restaurant employees’ green behaviors. Final questionnaires were distributed to 551 restaurant employees through cluster sampling, and 425 valid samples were received. AMOS 18.0 was used to conduct a 2-stage structural equation modeling analysis to achieve the research purposes. According to data analysis, the commitment model was the strongest model beyond TPB and extended TPB to explain restaurant employees’ green behaviors for the development of food environment sustainability.     

Drivers of customer decision to visit an environmentally responsible museum: merging the theory of planned behavior and norm activation theory

The main goal of this research was to merge the theory of planned behavior and the norm activation theory into one model and test its applicability in an environmentally responsible museum context. A filed survey was conducted at museums. Structural equation modeling was used to test research hypotheses. Results of the structural model comparisons revealed that the prediction power of our integrated model was superior to that of the theory of planned behavior and the norm activation theory. The proposed relationships among research constructs were generally supported. The mediating role of study variables was established. Additionally, the salient role of personal norm and attitude in generating museum travelers’ pro-environmental intention was identified. Overall, there was a strong support for the proposed theoretical model.     

Voluntary carbon offsetting: Who does it?

Voluntary carbon offsetting was popularised during the last decade, particularly by airlines, as a tool to ‘neutralise’ emissions associated with travel. Although there is a wide range of carbon offsetting schemes for tourism, the uptake of these programs has been reportedly low. Regardless, little research has explored the visitor segments who voluntarily undertake carbon offsetting. Consequently, this research investigates the prevalence of carbon offsetting amongst international tourists to Australia between 2008 and 2010 and, using cluster analysis, segments the carbon offsetters into three distinct markets. Findings reveal a stable carbon offsetting market, despite a Global Financial Crisis occurring during the reference period. Further, travellers from the United Kingdom/Europe were more likely to carbon offset, while those from Asia were less likely to participate in the schemes. Thus, this could indicate that the social marketing, public discourse and substantial media coverage in the United Kingdom/Europe had enhanced climate change mitigation behaviours.     

Visual representation of knowledge networks: A social network analysis of hospitality research domain

Intellectual relationships and collaboration networks are the basis for the development of a knowledge domain. The visual representation of such “knowledge networks” contributes to the overall understanding of intellectual collaborations in a particular knowledge domain. Based on the co-authorship data from recent journal publications over a period of five years, the authors applied social network analysis to explore the network structures and identify their network properties in the hospitality research domain. The analysis revealed the core and peripheral networks where the power law distribution was observed on the pattern of publishing academic papers. The overall network was further examined by nine research streams in both “global” and “contextual” views to understand a broad variety of the collaboration patterns of hospitality researchers.     

A comparison of competing theoretical models for understanding acceptance behavior of information systems in upscale hotels

This study investigated which intention-based model, namely: (1) the technology acceptance model (TAM; Model 1); (2) the theory of planned behavior (TPB; Model 2); and (3) the decomposed TPB (DTPB; Model 3) is best for predicting and explaining employees’ behavioral intention to use hotel information system (HIS). Data were obtained from employees of 13 upscale hotels in Jeju, South Korea, and structural equation modeling (SEM) was employed to examine and compare the three competing theoretical models (CTMs) in terms of overall model fit, explanatory power, and paths significance. The findings of this study revealed that if the key objective is to predict behavioral intention to use HIS, the TAM is preferable. However, if the key objective is to explain behavioral intention to use HIS, the DTPB is preferable.     

Understanding guests’ behavior to visit green hotels: The role of ethical ideology and religiosity

The main aim of this study is to develop and test a model to understand guests’ behavior to visit green hotel by merging the theory of planed behavior (TPB) with theories of ethics and religiosity in a single model. Furthermore, it examines the moderating role of ethical ideology. This research utilized a quantitative method to assess the suggested conceptual framework. Data were gathered from 871 participants and analyzed through Structural Equation Modelling (SEM). According to the study results, the suggested model shows a favorable prediction level of guests’ behavior, which confirmed the superiority of the proposed model. Our study indicated that TPB and ethical theory adequately explain guests’ behavior to visit green hotel. Ethical ideology was found to be a key driver of guests’ green decision-making process. Our study makes several contributions to the practice and theory by providing useful insights on drivers of consumers’ behavior to visit green hotels in the Egyptian hospitality environment.