Modeling predictors of restaurant employees’ green behavior: Comparison of six attitude-behavior models |
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| Institution: | 1. Department of Nutrition, Dietetics, & Hospitality Management, College of Human Sciences, Auburn University, 328C Spidle Hall, Auburn, AL 36849-5605, United States;2. Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, 4450 University Drive, Room 227, Houston, TX 77204, United States;1. The Collins College of Hospitality Management, California State Polytechnic University Pomona (Cal Poly Pomona), Pomona, CA, USA;2. Department of International Tourism Management, Tamkang University Lanyang Campus, Jiaoxi, Taiwan;1. Florida State University, Dedman School of Hospitality, B4113 University Center, 288 Champions Way, Tallahassee, FL 32306, United States;2. Florida State University, Dedman School of Hospitality, B4114 University Center, 288 Champions Way, Tallahassee, FL 32306, United States;3. Michigan State University, The School of Hospitality Business, 645N Shaw Lane, Room 241, East Lansing, MI 48824, United States;1. The Collins College of Hospitality Management, California State Polytechnic University Pomona (Cal Poly Pomona), Pomona, CA, USA;2. Department of Leisure Industry and Health Promotion, National I-Lan University, Yilan County, Taiwan;1. Technology, Operations and Information Management Division, Babson College, USA;2. Department of Psychology, Trinity University, USA |
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| Abstract: | 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. |
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| Keywords: | Green food and beverage Theory of planned behavior model Commitment Foodservice industry Sustainable development |
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