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A Study On Consumers’ Green Practices and Exploration of Significant Factors in Green Restaurants

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dc.contributor.author한지윤-
dc.contributor.author윤지영-
dc.date.available2021-02-22T10:56:26Z-
dc.date.issued2013-02-
dc.identifier.issn1229-0424-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6488-
dc.description.abstractThe main purpose of this research is to explore consumer perceptions towards eco-friendly operations, indicated as ‘Green Restaurants (GRs)’, and to analyze green practices according to consumers’ environmental behaviors when dining out. The study holds an open position to accept the existing circumstance and gives effort to interpret the situation in a more practical way. Firstly, Importance-Performance Analysis (IPA) method was adopted to find the standing point of current consumers regarding the environmental aspects of restaurants. When the axes were drawn by absolute means (3.00), most elements required concentration. However, when drawn with empirical means, it could be assumed that consumers’ perceived importance of green practices in dining out were relatively low, when they required high importance for environmental protection. Latter of the study described GR consumers more in detail. When the differences among the groups were categorized by the degree of environmental attributes (awareness, interest and responsibility), each group showed significant difference among GR factors(p<.01).-
dc.format.extent20-
dc.language영어-
dc.language.isoENG-
dc.publisher(사)한국관광레저학회-
dc.titleA Study On Consumers’ Green Practices and Exploration of Significant Factors in Green Restaurants-
dc.title.alternative소비자의 녹색 실천 태도에 따른 그린레스토랑 구성 항목중요도 분석-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.bibliographicCitation관광레저연구, v.25, no.2, pp 325 - 344-
dc.citation.title관광레저연구-
dc.citation.volume25-
dc.citation.number2-
dc.citation.startPage325-
dc.citation.endPage344-
dc.identifier.kciidART001743930-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthor그린레스토랑-
dc.subject.keywordAuthorIPA-
dc.subject.keywordAuthor그린레스토랑항목-
dc.subject.keywordAuthor소비자 인지도-
dc.subject.keywordAuthorGreen Restaurants-
dc.subject.keywordAuthorImportance-Performance Analysis-
dc.subject.keywordAuthorGreen Restaurant factors-
dc.subject.keywordAuthorConsumer perceptions-
dc.identifier.urlhttp://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE02121090-
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