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Smoking control in restaurants: The effectiveness of self-regulation in Australia

Author

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  • Schofield, M.J.
  • Considine, R.
  • Boyle, C.A.
  • Sanson-Fisher, R.

Abstract

Objectives. The provision of smoke-free areas in restaurants has been a controversial issue; the restaurant industry largely opts for a self- regulation approach. This study aimed to examine the effectiveness of self- regulation as a strategy in meeting the industry's and customers' perceived needs. Methods. Restaurateur and customer perspectives on the provision of smoke-free areas in restaurants were examined by survey among 365 restaurateurs and 1327 customers in New South Wales, Australia. Results. Less than 2% of restaurants were totally smoke-free; 22% provided some smoke-free areas. Customers were much more likely than owners to think that smoke-free areas should be provided. Owners appeared to be unaware of customers' views about smoke-free areas in restaurants. Conclusions. Little evidence was found to support the effectiveness of the self-regulation policy adopted by the restaurant industry. Characteristics of restaurants and owners associated with the provision of smoke-free areas are presented and implications of the findings are discussed.

Suggested Citation

  • Schofield, M.J. & Considine, R. & Boyle, C.A. & Sanson-Fisher, R., 1993. "Smoking control in restaurants: The effectiveness of self-regulation in Australia," American Journal of Public Health, American Public Health Association, vol. 83(9), pages 1284-1288.
    • Handle: RePEc:aph:ajpbhl:1993:83:9:1284-1288_3
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    Cited by:

    1. Reichmann, Gerhard & Sommersguter-Reichmann, Margit, 2012. "The Austrian Tobacco Act in practice – Analysing the effectiveness of partial smoking bans in Austrian restaurants and bars," Health Policy, Elsevier, vol. 104(3), pages 304-311.

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