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Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention

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  • Yi-Man Teng

    (College of Commerce, Yango University, Fuzhou 350015, China)

  • Kun-Shan Wu

    (Department of Business Administration, Tamkang University, Taipei 25137, Taiwan)

Abstract

Recently, sustainability management has developed in the hospitality industry. Green restaurants have been progressively joining the hospitality industry. Consumer patronage determines the sustainable development of the green restaurant. This paper aims to explore the structural relationships among perceived values (hedonic and utilitarian values), consumer preference and behavior intentions of the green restaurant. A total of 278 valid questionnaires were collected, and the partial least squares (PLS) method was utilized to measure and test the research hypotheses. The study presents empirical evidence showing that hedonic and utilitarian values have significantly and positively affected consumer preferences for green restaurants and that utilitarian value and customer preferences have significantly and positively influenced behavior intentions of green restaurant. Furthermore, the results also demonstrate that consumer preferences partially mediate the relationships between utilitarian value and behavior intentions of the green restaurant. Finally, theoretical and practical implications are discussed and suggestions for future research are provided.

Suggested Citation

  • Yi-Man Teng & Kun-Shan Wu, 2019. "Sustainability Development in Hospitality: The Effect of Perceived Value on Customers’ Green Restaurant Behavioral Intention," Sustainability, MDPI, vol. 11(7), pages 1-13, April.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:7:p:1987-:d:219621
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    References listed on IDEAS

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    Cited by:

    1. Yuying Huang & C. Michael Hall, 2023. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants," Sustainability, MDPI, vol. 15(4), pages 1-18, February.
    2. Kumju Hwang & Bora Lee & Juhee Hahn, 2020. "Green Restaurant Consumers’ Pride and Social Healthy Narcissism Influencing Self-Actualization and Self-Transcendence That Drive Customer Citizenship Behavior," Sustainability, MDPI, vol. 12(24), pages 1-19, December.
    3. Farzana Riva & Solon Magrizos & Mohammad Rabiul Basher Rubel & Ioannis Rizomyliotis, 2022. "Green consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived quality," Business Strategy and the Environment, Wiley Blackwell, vol. 31(7), pages 2807-2819, November.
    4. Ahmed Hassan Abdou & Thowayeb H. Hassan & Amany E. Salem & Mohamed Ahmed Elsaied & Ahmed Anwar Elsaed, 2022. "Determinants and Consequences of Green Investment in the Saudi Arabian Hotel Industry," Sustainability, MDPI, vol. 14(24), pages 1-21, December.
    5. Magdy El-Sayed Hashish & Ahmed Hassan Abdou & Shaimaa Abo Khangar Mohamed & Ahmed Saleh Abo Elenain & Wagih Salama, 2022. "The Nexus between Green Perceived Quality, Green Satisfaction, Green Trust, and Customers’ Green Behavioral Intentions in Eco-Friendly Hotels: A Structural Equation Modeling Approach," IJERPH, MDPI, vol. 19(23), pages 1-21, December.
    6. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Sustainability Indicators in Restaurants: The Development of a Checklist," Sustainability, MDPI, vol. 12(10), pages 1-25, May.
    7. Akkhaporn Kokkhangplu & Wanida Onlamai & Tananat Chokpreedapanich & Kraisak Phikul, 2023. "What Predicts Behavioral Intention in Eco-Friendly Hotels? The Roles of Tourist’s Perceived Value and Satisfaction: A Case Study of Thailand," Sustainability, MDPI, vol. 15(4), pages 1-21, February.
    8. Ju-Hee Ko & Hee-Seog Kang & Jung-Woon Seo, 2023. "Experiential Value, Overall Image, Revisit Intention, and Willingness to Pay a Premium in the Context of Environmentally Certified Hotel Restaurants: The Moderating Effect of Environmental Consciousne," Sustainability, MDPI, vol. 15(17), pages 1-16, August.
    9. Tyrone T. Lin & Yu-Qi Yeh & Shu-Yen Hsu, 2022. "Analysis of the Effects of Perceived Value, Price Sensitivity, Word-of-Mouth, and Customer Satisfaction on Repurchase Intentions of Safety Shoes under the Consideration of Sustainability," Sustainability, MDPI, vol. 14(24), pages 1-19, December.
    10. Hao Dong & Yang Zhang & Tianqing Chen & Juan Li, 2023. "Acceptance Intention and Behavioral Response to Soil-Testing Formula Fertilization Technology: An Empirical Study of Agricultural Land in Shaanxi Province," IJERPH, MDPI, vol. 20(2), pages 1-13, January.
    11. Han-Shen Chen & Chia-Hsing Liang & Shu-Yi Liao & Hung-Yu Kuo, 2020. "Consumer Attitudes and Purchase Intentions toward Food Delivery Platform Services," Sustainability, MDPI, vol. 12(23), pages 1-18, December.
    12. Jinsoo Hwang & Heather Markham Kim & Kyuhyeon Joo & Muhammad Nawaz & Joonho Moon, 2022. "Travelers’ Perceived Value of Robot Services in the Airline Industry: Focusing on Demographic Characteristics," Sustainability, MDPI, vol. 14(23), pages 1-12, November.
    13. Yu Xiang Xia & Seong Wook Chae, 2021. "Sustainable Development of Online Group-Buying Websites: An Integrated Perspective of ECM and Relationship Marketing," Sustainability, MDPI, vol. 13(4), pages 1-20, February.
    14. Nimri, Rawan & Kralj, Anna & Shishan, Farah & Suheimat, Nouf, 2024. "To ‘green dine’ or not to ‘green dine’? Assessing the impact of beliefs and altruism," Journal of Retailing and Consumer Services, Elsevier, vol. 77(C).
    15. Dongwei Yan & Chenke Wang & Tianyi Sun & Decheng Wen, 2024. "The impact of service experience on sustainable customer engagement: The mediation of green perceived value and customer satisfaction," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 31(3), pages 2175-2194, May.
    16. Dayanne da Costa Maynard & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & António Raposo & Raquel Braz Assunção Botelho, 2021. "Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators," Sustainability, MDPI, vol. 13(19), pages 1-12, September.
    17. Arun T. M. & Puneet Kaur & Alberto Ferraris & Amandeep Dhir, 2021. "What motivates the adoption of green restaurant products and services? A systematic review and future research agenda," Business Strategy and the Environment, Wiley Blackwell, vol. 30(4), pages 2224-2240, May.
    18. Patcharaporn Mahasuweerachai & Chompoonut Suttikun, 2022. "The Effect of Green Self-Identity on Perceived Image, Warm Glow and Willingness to Purchase: A New Generation’s Perspective towards Eco-Friendly Restaurants," Sustainability, MDPI, vol. 14(17), pages 1-13, August.
    19. Niu, Zhipeng & Hu, Xiaowei & Qi, Shouming & Yang, Haihua & Wang, Siqing & An, Shi, 2021. "Determinants to parking mode alternatives: A model integrating technology acceptance model and satisfaction–loyalty model," Transportation Research Part A: Policy and Practice, Elsevier, vol. 152(C), pages 216-234.
    20. Meimona Abdelrhim Bushara & Ahmed Hassan Abdou & Thowayeb H. Hassan & Abu Elnasr E. Sobaih & Abdullah Saleh Mohammed Albohnayh & Waleed Ghazi Alshammari & Mohammed Aldoreeb & Ahmed Anwar Elsaed & Moha, 2023. "Power of Social Media Marketing: How Perceived Value Mediates the Impact on Restaurant Followers’ Purchase Intention, Willingness to Pay a Premium Price, and E-WoM?," Sustainability, MDPI, vol. 15(6), pages 1-22, March.
    21. Pang, Hua & Ruan, Yang, 2024. "Disentangling composite influences of social connectivity and system interactivity on continuance intention in mobile short video applications: The pivotal moderation of user-perceived benefits," Journal of Retailing and Consumer Services, Elsevier, vol. 80(C).
    22. Yen-Cheng Chen & Hsiang-Chun Lin, 2020. "Exploring Effective Sensory Experience in the Environmental Design of Sustainable Cafés," IJERPH, MDPI, vol. 17(23), pages 1-16, December.

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