호텔 조리종사원의 지각된 혁신수용 속성이 친환경 경영활동 행동의도에 미치는 영향

• 영문명: The Effects of Perceived Innovation Adoption Attributes on Green Practice Behavior Intention of Hotel Culinary Employees: An Application of the Theory of Planned Behavior
• 발행기관: 관광경영학회
• 저자명: 류을순 서상원 복종대
• 간행물 정보: 『관광경영연구』제19권 제5호, 151~175쪽, 전체 25쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2015.12.31

영문 초록

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

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구 설계

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

키워드

Culinary Employees Green Practices Theory of Innovation Adoption Theory of Planned Behaviour