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英国餐厅的有机餐饮行为

Yıl 2024, Cilt: 9 Sayı: 2, 127 - 143

Lokman Dinc Rong Huang

https://doi.org/10.31822/jomat.2024-9-2-127
Cited By: 1

Öz

近几十年来，世界各地的有机食品市场都经历了大幅增长。在英国，考虑到最近有机食品的普及，可以看到有机食品的显著增长。考虑到这些趋势，本研究旨在更好地了解英国餐馆的有机餐饮行为。为实现这一目标，本研究采用了问卷调查技术，并使用 SEM 对数据进行了分析。研究的主要结果证实，一系列因素，包括通过社交媒体发布的广告、知识、价格、口味、质量、可用性和标签，都会显著影响消费者在餐馆消费有机食品的意向。考虑到上述所有关系，本研究建立并测试了一个模型，该模型总结了消费者在餐厅的有机食品就餐行为，涵盖了有机食品就餐的影响因素、消费者意向和实际行为。最后，本研究提供了理论和实践意义。

Anahtar Kelimeler

有机食品消费 餐厅 消费者行为

Kaynakça

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Organic dining behaviour in British restaurants

Yıl 2024, Cilt: 9 Sayı: 2, 127 - 143

Lokman Dinc Rong Huang

https://doi.org/10.31822/jomat.2024-9-2-127
Cited By: 1

Öz

The organic food market has experienced significant growth in recent decades all over the world. Within the context of the UK, a remarkable rise can be seen considering the recent popularisation of organic food products. With these trends in mind, the aim of this research is to develop better understanding of organic dining behaviour in British restaurants. To achieve this aim, this research used questionnaire technique and analyse the data using SEM. The key findings of the research confirmed that a range of factors, including advertisements through social media, knowledge, price, taste, quality, availability, and labelling, all significantly influence consumer intention to consume organic food in restaurants. In consideration of all the above-mentioned relationships, this research developed and tested a model which summarises consumers’ organic food dining behaviour in restaurants covering influencing factors, consumer intention and actual behaviour of organic dining. Finally, this research provided theoretical and practical implications.


Anahtar Kelimeler

Organic food consumption Restaurant Consumer behaviour

Kaynakça

  • Aertsens, J., Mondelaers, K., Verbeke, W., Buysse, J., & Van Huylenbroeck, G. (2011). The influence of subjective and objective knowledge on attitude, motivations and consumption of organic food. British food journal, 113(11), 1353-1378.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational behavior and human decision processes, 50(2), 179-211.
  • Ajzen, I. (1996). The social psychology of decision making. Social psychology: Handbook of basic principles, 297-325.
  • Ajzen, I., & Fishbein, M. (1980). Understanding attitudes and predicting social behaviour.
  • Akbar, A., Ali, S., Ahmad, M. A., Akbar, M., & Danish, M. (2019). Understanding the antecedents of organic food consumption in Pakistan: Moderating role of food neophobia. International journal of environmental research and public health, 16(20), 4043.
  • Asioli, D., Canavari, M., Pignatti, E., Obermowe, T., Sidali, K. L., Vogt, C., & Spiller, A. (2014). Sensory experiences and expectations of Italian and German organic consumers. Journal of International Food & Agribusiness Marketing, 26(1), 13-27.
  • Aslihan Nasir, V., & Karakaya, F. (2014). Consumer segments in organic foods market. Journal of consumer Marketing, 31(4), 263-277. doi:10.1108/JCM-01-2014-0845
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Yıl 2024, Cilt: 9 Sayı: 2, 127 - 143

Lokman Dinc Rong Huang

https://doi.org/10.31822/jomat.2024-9-2-127
Cited By: 1

Öz

Kaynakça

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  • Xie, B., Wang, L., Yang, H., Wang, Y., & Zhang, M. (2015b). Consumer perceptions and attitudes of organic food products in Eastern China. British Food Journal, 117(3), 1105-1121.
  • Zanoli, R., & Naspetti, S. (2002). Consumer motivations in the purchase of organic food: a means-end approach. British food journal, 104(8), 643-653.
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Toplam 120 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda ve Ağırlama Hizmetleri, Turizm (Diğer)
Bölüm Contents
Yazarlar

Lokman Dinc 0000-0002-8219-5248

Rong Huang Bu kişi benim 0000-0002-6061-9329

Erken Görünüm Tarihi 15 Aralık 2023
Yayımlanma Tarihi
Yayımlandığı Sayı Yıl 2024 Cilt: 9 Sayı: 2

Kaynak Göster

APA Dinc, L., & Huang, R. (2023). Organic dining behaviour in British restaurants. Journal of Multidisciplinary Academic Tourism, 9(2), 127-143. https://doi.org/10.31822/jomat.2024-9-2-127

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