Siaputra, Hanjaya and Wahyudi, Wahyuniwati (2017) THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORARION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS. JURNAL MANAJEMEN DAN KEWIRAUSAHAAN, 19 (2). pp. 91-98. ISSN 1411-1438
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Abstract
As customers concern more about the environment, sustainable food demands which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian increase. Besides, Theory of Planned Behaviour (TPB) explains that behaviour is guided by intentions with the factors of attitude, subjective norm, and perceived behavioural control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers� acceptance of The Netherlands restaurant implementing sustainable food concept using TPB. Data analysis of 10 semi-structured interviews shows that the customers of Restaurant NL are more likely guided by external factors of subjective norms: work related dine-in; others� encouragement to eat more healthy and more responsibly, as the intentions are to have sustainable benefits.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sustainability Concept in Food Industry; Planned Behavior; Dutch Cuisine |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management |
| Divisions: | Faculty of Economic > Hotel Management Program |
| Depositing User: | Admin |
| Date Deposited: | 08 May 2018 23:46 |
| Last Modified: | 16 Jul 2019 06:48 |
| URI: | https://repository.petra.ac.id/id/eprint/17891 |
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