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Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants
Jang, Yoon Jung; Kim, Woo Gon; Bonn, Mark Andrew - In: International journal of hospitality management 30 (2011) 4, pp. 803-811
Persistent link: https://www.econbiz.de/10009242167
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Profit or principles : why do restaurants serve organic food?
Poulston, Jill; Yiu, Albert Yau Kwong - In: International journal of hospitality management 30 (2011) 1, pp. 184-191
Persistent link: https://www.econbiz.de/10008821956
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When organic food choices shape subsequent food choices : the interplay of gender and health consciousness
Shin, Joongwon; Mattila, Anna S. - In: International journal of hospitality management 76 (2019) 1, pp. 94-101
Persistent link: https://www.econbiz.de/10011981836
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Price premiums for organic menus at restaurants : what is an acceptable level?
Jeong, EunHa; Jang, Soocheong - In: International journal of hospitality management 77 (2019), pp. 117-127
Persistent link: https://www.econbiz.de/10011988461
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Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making
Lu, Lu; Gursoy, Dogan - In: International journal of hospitality management 63 (2017), pp. 72-81
Persistent link: https://www.econbiz.de/10011705776
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The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus
Shin, Yeon Ho; Im, Jinyoung; Jung, Seung Eun; Severt, … - In: International journal of hospitality management 69 (2018), pp. 21-29
Persistent link: https://www.econbiz.de/10011821805