Planlı Davranış Teorisi Bağlamında Çevreci Otel Restoranında Yemek Yeme Niyeti

Özlem Yay; Osman Çalışkan

TR

Planlı Davranış Teorisi Bağlamında Çevreci Otel Restoranında Yemek Yeme Niyeti

Öz

Çalışma, çevreci otel restoranında yemek yeme niyetini etkileyen faktörlerin Planlı Davranış Teorisi (PDT) bağlamında belirlenmesini amaçlamaktadır. Çalışmada, Antalya Belek bölgesinde çevreye duyarlı işletme belgesine sahip bir oteldeki 533 müşteriden anket tekniği ile toplanan veriler analiz edilmiştir. Çevreci otel müşterilerinin yemek yeme niyetini ölçmek için Ajzen’in (1991) Planlı Davranış Teorisinden yararlanılmıştır. Müşterilerin çevreci otel restoranında yemek yemesine ilişkin cinsiyetin tutum ve niyete bir etkisi olduğu sonucuna varılmıştır. Müşterilerin çevreci otel restoranında yemek yemesine ilişkin medeni durumun öznel normlara bir etkisi olduğu bulunmuştur. Müşterilerin çevreci otel restoranında yemek yemesine ilişkin eğitim durumunun tutuma etkisi olduğu belirlenmiştir. Bunların dışında müşterilerin yaş ve gelirinin çevreci otel restoranında yemek yemesine ilişkin hiçbir bağımsız değişkenle bir ilişkisi olmadığı ve ayrıca çevreci otel restoranında yemek yemeye ilişkin Algılanan Davranış Kontrolünün (ADK) hiçbir demografik değişkene etkisinin olmadığı tespit edilmiştir. Çevreci otel restoranında yemek yeme niyetine ilişkin en güçlü etkiyi tutum oluşturmakta iken en zayıf etkiyi ADK oluşturmaktadır.

Anahtar Kelimeler: Çevreci Uygulamalar, Çevreci Restoran, Planlı Davranış Teorisi, Yemek Yeme Niyeti.

References

Ajzen, I. (1985), ‘From Intentions to Actions: A Theory of Planned Behavior’, in Kuhl, J.ve Beckman, J. (Editörler), Action-Control: From Cognition to Behavior’ ss. 11-39, . Springer, Heidelberg.
Ajzen, I. (1991), ‘The Theory of Planned Behavior’ Organizational Behavior and Human Decision Processes, 50 (2), ss. 179-211.
Aizen, I. (2014), ‘Frequently Asked Questions’, http://people.umass.edu/aizen/faq.html (12.06.2014).
Altunöz, Ö. Arslan, Ö. E. ve Hassan, A. (2014), ‘Turistlerin Yeşil Pazarlamaya Yönelik Görüşlerinin Demografik Değişkenler Kapsamında İncelenmesi’ İstanbul Üniversitesi İşletme Fakültesi Dergisi, 43 (1), ss. 157-172.
Armağan, E. ve Karatürk, H. E. (2014), ‘Yeşil Pazarlama Faaliyetleri Çerçevesinde Aydın Bölgesindeki Tüketicilerin Çevreye Duyarlı Ürünleri Kullanma Eğilimlerini Belirlemeye Yönelik Bir Araştırma’ Organizasyon ve Yönetim Bilimleri Dergisi, 6 (1), ss. 1-17.
Barber, N. A. (2014). ‘Profiling the Potential ‘Green’ Hotel Guest: Who are They and What Do They Want?’ Journal of Hospitality & Tourism Research, 38 (3), ss. 361-387.
Bohdanowicz, P. (2006), ‘Environmental Awareness and Initiatives in the Swedish and Polish Hotel Industries - Survey Results’ Hospitality Management, 25, ss. 662–682.
Büyüköztürk, Ş. (2005), Sosyal Bilimler için Veri Analizi El Kitabı, 16. Baskı, Ankara: Pegem Akademi Yayıncılık.
Chan, K. (1999), ‘Market Segmentation of Green Consumers in Hong Kong’ Journal of İnternational Consumer Marketing, 12 (2), ss. 7-24.
Chan, R. Y. K. ve Lau, L. B. Y. (2002), ‘Explaining Green Purchasing Behavior’, Journal of International Consumer Marketing, 14 (2-3), ss. 9-40.

Chang, M.K. (1998), ‘Predicting Unethical Behavior: A Comparison of the Theory of Reasoned Action and the Theory of Planned Behavior’ Journal of Business Ethics, (17), ss. 1825-1834.
Chen, Mei-Fang ve Tung, Pei-Ju. (2014), ‘Developing an Extended Theory of Planned Behavior Model to Predict Consumers’ İntention to Visit Green Hotels’ International Journal of Hospitality Management, 36, ss. 221– 230.
Cheng, S. ve Lam, T. (2008), ‘The Role of the Customer–Seller Relationship in the Intention of the Customer to Complain: A Study of Chinese Restaurateurs’ International Journal of Hospitality Management, 27, ss. 552–562.
Cheng, S. Lam, T. ve Hsu, C. H. C. (2006), ‘Negative Word-of-Mouth Communication Intention: An Application of the Theory of Planned Behavior’ Journal of Hospitality & Tourism Research, 30, ss. 95-116.
Choi, G. ve Parsa, H. G. (2006), ‘Green Practices II’ Journal of Food Service Business Research, 9 (4), ss. 41-63.
Choi, G. Parsa, H. G. Sigala, M. ve Putrevu, S. (2009), ‘Consumers' Environmental Concerns and Behaviors in the Lodging Industry: A Comparison Between Greece and the United States’, Journal of Quality Assurance in Hospitality & Tourism, 10 (2), ss. 93-112.
Chou, C. J. Chen, K. S. ve Wang, Y. Y. (2012), ‘Green practices in the Restaurant İndustry from an Innovation Adoption Perspective: Evidence from Taiwan’ International Journal of Hospitality Management, 31, ss. 703–711.
Cordano, M. ve Frieze, I. H. (2000), ‘Pollution Reduction Preferences of U.S. Environmental Managers: Applying Ajzen's Theory of Planned Behavior’ The Academy of Management Journal, 43 (4), ss. 627-641.
Çabuk, S. Nakıboğlu, B. ve Keleş, C. (2008), ‘Tüketicilerin Yeşil (Ürün) Satın Alma Davranışlarının Sosyo-Demografik Değişkenler Açısından İncelenmesi’ Çukurova Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 17 (1), ss. 85-102.
Çokluk, Ö. Şekercioğlu, G. ve Büyüköztürk Ş. (2012), Sosyal Bilimler için Çok Değişkenli İstatistik: SPSS ve Lisrel Uygulamaları, 3. Baskı, Ankara: Pegem Akademi Yayıncılık.
Dewald, B. Bruin, B. J. ve Jang, Y. J. (2014), ‘US Consumer Attitudes Towards ‘Green’ Restaurants’ Anatolia–An International Journal of Tourism and Hospitality Research, 25 (2), ss. 171–180.
Diamantopoulos, A. Schlegelmilch, B. B. Sinkovics, R. R. ve Bohlen, G. M. (2003), ‘Can Socio-Demographics Still Play a Role in Profiling Green Consumers? A Review of the Evidence and an Empirical Investigation’ Journal of Business Research, 56, ss. 465– 480.
DiPietro, R.B. ve Gregory, S. (2012), ‘Customer Perceptions Regarding Green Restaurant Practices: A Comparison Between Fast Food and Upscale Casual Restaurants’, FIU Hospitality Review, 30 (1), ss. 1-22.
DiPietro, R. B. Cao, Y. ve Partlow, C. (2013a), ‘Green Practices in Upscale Food Service Operations Customer Perceptions and Purchase İntentions’ International Journal of Contemporary Hospitality Management, 25 (5), ss. 779-796.
DiPietro, R. Gregory, B. S. ve Jackson, A. (2013b), ‘Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions’ International Journal of Hospitality & Tourism Administration, 14 (2), ss. 139-156.
Dutta, K. Umashankar, V. Choi, G. ve Parsa, H.G. (2008), ‘A Comparative Study of Consumers' Green Practice Orientation in India and the United States: A Study from the Restaurant Industry’ Journal of Food Service Business Research, 11 (3), ss. 269-285.
Enz, C. A. ve Siguaw, J. A. (1999), ‘Best Hotel Environmental Practices’ Cornell Hotel and Restaurant Administration Quarterly, 40 (5), ss. 72-75.
Fransson, N. ve Garling, T. (1999), ‘Environmental Concern: Conceptual Definitions, Measurement Methods and Research Findings’ Journal of Environmental Psychology, 19, ss. 369-382.
Gilg, A. Barr, S. ve Ford, N. (2005), ‘Green Consumption or Sustainable Lifestyles? Identifying the Sustainable Consumer’ Futures, 37, ss. 481-504.
Graci, S. ve Dodds, R. (2008), ‘Why Go Green? The Business Case for Environmental Commitment in the Canadian Hotel Industry’ Anatolia: An International Journal of Tourism and Hospitality Research, 19 (2), ss. 251-270.
Han, H. Hsu, L. T. ve Lee, J. S. (2009), ‘Empirical Investigation of The Roles of Attitudes Toward Green Behaviors, Overall Image, Gender, and Age in Hotel Customers’ Eco-Friendly Decision-Making Process’ International Journal of Hospitality Management, 28, ss. 519–528.
Han, H. Hsu, L. T. Lee, J. S. ve Sheu. C. (2011), ‘Are Lodging Customers Ready to Go Green? An Examination of Attitudes, Demographics, and Eco-Friendly İntentions’ International Journal of Hospitality Management, 30, ss. 345–355.
Han, H. Hsu, L. T. ve Sheu. C. (2010), ‘Application of the Theory of Planned Behavior to Green Hotel Choice: Testing the Effect of Environmental Friendly Activities’ Tourism Management, 31, ss. 325–334.
Han, H. ve Kim, Y. (2010), ‘An Investigation of Green Hotel Customers’ Decision Formation: Developing An Extended Model of the Theory of Planned Behavior’ International Journal of Hospitality Management, 29, ss. 659–668.
Hanas, J. (2007), ‘A World Gone Green’, Eco-Marketing, Advertising Age, http://adage.com/article/special-report-ecomarketing/a-world-green/117113/ (8.06.2007).
Hsu, C. H. C. Byun, S. ve Yang, I. (1998) ‘Attitudes of Korean College Students Towards Quick-Service, Family-Style, and Fine Dining Restaurants’ Journal of Restaurant & Food Service Marketing, 2 (4), ss. 65-85.
Hu, H. H. ve Parsa, H. G. (2008), ‘Towards Sustainable Consumptıon Consumers’ Willingness to Patronize Green Restaurants’ International Chrie Conference, ss. 214-222, Atlanta, Georgia, U.S.A.
Hu, H. H. Parsa, H.G. ve Self, J. (2010), ‘The Dynamics of Green Restaurant Patronage’ Cornell Hospitality Quarterly, 51 (3), ss. 344-362.
Hu, M. L. Horng, J. S. Teng, C. C. ve Chou, S. F. (2013), ‘A Criteria Model of Restaurant Energy Conservation and Carbon Reduction in Taiwan’ Journal of Sustainable Tourism, 21 (5), ss. 765-779.
Ismail, A. Kasim, A. ve Zahari, M. S. (2010), ‘Responsiveness of Restaurateurs Towards the Implementation of Environment-Friendly Practices’ South Asian Journal of Tourism and Heritage, 3 (2), ss. 1-10.
Jang, Y. J. Kim, W.G. ve Bonn, M. A. (2011), ‘Generation Y Consumers’ Selection Attributes and Behavioral Intentions Concerning Green Restaurants’ International Journal of Hospitality Management, 30, ss. 803-811.
Jeong, E. ve Jang, S. (2010), ‘Effects of Restaurant Green Practices: Which Practices are Important and Effective?’ Caesars Hospitality Research Summit, 13.
Karaca, Ş. (2013), ‘Tüketicilerin Yeşil Ürünlere İlişkin Tutumlarının İncelenmesine Yönelik Bir Araştırma’ Ege Akademik Bakış, 13 (1), ss. 99-111.
Kasim, A. ve İsmail, A. (2012), ‘Environmentally Friendly Practices Among Restaurants: Drivers and Barriers to Change’ Journal of Sustainable Tourism, 20 (4), ss. 551–570.
Kassinis, G. I. ve Soteriou, A. C. (2003), ‘Greening The Service Profit Chain: The Impact of Environmental Management Practices’ Production and Operations Management, 12 (3), ss. 386-403.
Kim, Yong J. Njite, D. ve Hancer, M. (2013), ‘Anticipated Emotion in Consumers’ Intentions to Select Eco-Friendly Restaurants: Augmenting the Theory of Planned Behavior’ International Journal of Hospitality Management, 34, ss. 255–262.
Korkmaz, S. ve Sertoğlu, A. E. (2013), ‘Genç Tüketicilerin Sürdürülebilir Gıda Tüketimi Davranışının Güven ve Değerlere Dayanan Planlı Davranış Teorisi Kapsamında Tartışılması’ H. Ü. İktisadi ve İdari Bilimler Fakültesi Dergisi, 31 (1), ss. 127-152.
Laroche, M. Bergero, J. ve Barbarot. F.G. (2001), ‘Targeting Consumers Who are Willing to Pay More for Environmentally Friendly Products’ Journal of Consumer Market, 18, ss. 503-520.
Lee, J. S. Hsu, L. T. Han, H. ve Kim, Y. (2010), ‘Understanding How Consumers View Green Hotels: How A Hotel’s Green Image Can Influence Behavioural Intentions’ Journal of Sustainable Tourism, 18 (7), ss. 901–914.
Manaktola, K. ve Jauhari, V. (2007), ‘Exploring Consumer Attitude and Behaviour Towards Green Practices in the Lodging Industry in India’ International Journal of Contemporary Hospitality Management, 19 (5), ss. 364-377.
Mathieson, K. (1991), ‘Predicting User Intentions: Comparing the Technology Acceptance Model with the Theory of Planned Behavior’ Information Systems Research, 2 (3), ss.173-191.
Min, H. ve Kim, I. (2012), ‘Green Supply Chain Research: Past, Present and Future’ Logistics Research, 4, ss. 39–47.
Nakıboğlu, M. A. B. (2003), Çevreci Pazarlama Anlayışı ve Tüketicilerin Çevreci Tutumlarının Tüketici Davranışları Üzerindeki Etkisi ile İlgili Bir Uygulama Yayınlanmamış Yüksek Lisans Tezi, Çukurova Üniversitesi, Sosyal Bilimler Enstitüsü, Adana.
Namkung, Y. ve Jang, S. (2013), ‘Effects of Restaurant Green Practices on Brand Equity Formation: Do Green Practices Really Matter?’ International Journal of Hospitality Management, 33, ss. 85–95.
Schubert, F. (2008), Exploring and Predicting Consumers’ Attitudes and Behaviors Towards Green Restaurants, Yüksek Lisans Tezi, The Ohio State Üniversitesi, Ohio.
Schubert, F. Kandampully, J. Solnet, D. ve Kralj, A. (2010), ‘Exploring Consumer Perceptions of Green Restaurants in the US’ Tourism and Hospitality Research, 10 (4), ss. 286-300.
Szuchnicki, A. L. (2009), Examining the Influence of Restaurant Green Practices on Customer Return Intention, Yüksek Lisans Tezi, Nevada Üniversitesi, Las Vegas.
Tan, B. C. ve Yeap, P. F. (2012), ‘What Drives Green Restaurant Patronage Intention?’ International Journal of Business and Management, 7 (2), www.ccsenet.org/ijbm.
Teng, Y. M. Wu K. S. ve Liu, H. H. (2013), ‘Patronage Intention of a Green Hotel Integrating Altruism and the Theory of Planned Behavior to Predict’ Journal of Hospitality & Tourism Research, ss. 1-17.
Tilikidou, I. (2006), ‘The Effects of Knowledge and Attitudes upon Greeks’ Pro-Environmental Purchasing Behaviour’ Corporate Social Responsibility and Environmental Management, 14, ss. 121–134.
Tsai, C. Y. (2010), ‘Applying the Theory of Planned Behavior to Explore the Independent Travelers’ Behavior’ African Journal of Business Management, 4 (2), ss. 221-234.
Turan, A. H. (2011), ‘İnternet Alışverişi Tüketici Davranışını Belirleyen Etmenler: Planlı Davranış Teorisi (TPB) ile Ampirik Bir Test’ Doğuş Üniversitesi Dergisi, 12 (1), ss. 128-143.
Ural, A. ve Kılıç, İ. (2006), Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi, 2. Baskı, Ankara: Detay Yayıncılık.
Uzunsoy, İ. (2012), Etik Davranma Niyetinin Planlı Davranış Teorisi Çerçevesinde Değerlendirilmesi: Gıda Mühendisleri Örneği, Yüksek Lisans Tezi, Bülent Ecevit Üniversitesi Sosyal Bilimler Enstitüsü, Zonguldak.
Wang, R. (2012), ‘Investigations of Important and Effective Effects of Green Practices in Restaurants’ Procedia - Social and Behavioral Sciences, 40, ss. 94-98.
Yong, C. K. Sıang, Dıckson O. C. Lok, T. W. ve Kuan, W. Y. (Nisan 2013), ‘Factors Influencing Dining Experience on Customer Satisfaction And Revisit Intention Among Undergraduates Towards Fast Food Restaurants’ Universiti Tunku Abdul Rahman.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Özlem Yay

Osman Çalışkan

Publication Date

July 26, 2016

Submission Date

July 26, 2016

Acceptance Date

-

Published in Issue

Year 1970 Volume: 13 Number: 2

IZ

https://izlik.org/JA78YA86DR

APA

Yay, Ö., & Çalışkan, O. (2016). Planlı Davranış Teorisi Bağlamında Çevreci Otel Restoranında Yemek Yeme Niyeti. Seyahat Ve Otel İşletmeciliği Dergisi, 13(2). https://izlik.org/JA78YA86DR

Seyahat ve Otel İşletmeciliği (Journal of Travel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

26935

Our journal is indexed by EBSCOhost, Index Copernicus, Ulakbim, DRJI, Research Bible, SOBİAD and ASOS.

Planlı Davranış Teorisi Bağlamında Çevreci Otel Restoranında Yemek Yeme Niyeti

Planlı Davranış Teorisi Bağlamında Çevreci Otel Restoranında Yemek Yeme Niyeti

Öz

Abstract

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite