Earticle

초록

영어

This study proposes an integrated model that combines the theory of innovation adoption and the theory of planned behaviour(TPB) to investigate the attitudinal and behavioral decision factors on green practice. To achieve this purpose, data were collected by hotel culinary employees. A total of 180 employees were participated in this study from June to July in 2015. The data were analyzed by SPSS 21.0 statistical analysis program. The results demonstrate that perceived innovation adoption attributes had positive effects on attitude and green practice behavior intention partially. Specifically, relative advantage and trialability significantly affected attitude. Also, relative advantage, trialability and observability significantly affected green practice behavior intention. Lastly, attitude, social influence and perceived behavioral control had positive effects on green practice behavior intention. These findings offer practical guidelines for effective policy for hotel culinary employees to increase accepting environmental management activities. Finally, practical implications and suggestions for future research are discussed.

목차

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 이론적 배경
  1. 호텔 레스토랑의 친환경 경영활동
  2. 혁신확산이론(Theory of innovation adoption)
  3. 계획된 행동이론(Theory of planned behaviour)
 Ⅲ. 연구 설계
  1. 연구모형과 가설의 설정
  2. 측정변수 및 설문지 구성
  3. 표본의 선정 및 분석방법
 Ⅳ. 분석결과
  1. 응답자의 인구통계학적인 특성
  2. 측정변수의 요인분석 및 신뢰성 검정
  3. 가설 검정
 Ⅴ. 결론
 참고문헌

키워드

저자

• 류을순 [ Eulsoon Ryu | 경기대학교 관광전문대학원 외식산업경영학과 박사과정 ]
• 서상원 [ Sangwon Suh | 경기대학교 관광전문대학원 외식산업경영학과 박사과정 ] 교신저자
• 복종대 [ Jongdae Bok | 경기대학교 관광전문대학원 외식산업경영학과 박사과정 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  관광경영연구 [Journal of Tourism Management Research]

• 간기

  연7회

• pISSN

  2092-528X

• 수록기간

  1997~2021

• 십진분류

  KDC 326 DDC 338