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A scale development study on green innovative work behavior in tourism industry

Cilt: 7 Sayı: 2 31 Aralık 2025
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A scale development study on green innovative work behavior in tourism industry

Abstract

The objective of this research is to develop a valid and reliable measurement tool for assessing the alignment between business practices and green innovative behavior among hotel employees. The relevant literature was reviewed in line with this purpose, and a suggestion pool was created by following the three-stage scale development process. The scale obtained from the designed pool was structured and evaluated. The first stage includes in-depth interviews, a qualitative data collection method, and a pool of 48 items created upon analyzing the content of the data retrieved from the semi-structured interviews. The second stage includes a draft question. To structure the scale, expert opinions were first taken on the validity of meaning, appearance, and scope. As a result of the eliminations, a draft scale with 15 items was created. In this context, two different sample groups were determined, and quantitative data were collected through online and face-to-face surveys. Data collected from the field research were subjected to explanatory and confirmatory factor analysis. Study results reveal a green innovative behavior scale of 2 dimensions and 8 items, valid and reliable. They thus can be used in all tourism sectors to measure employees' green, creative behavior. The scale includes the “Green Innovative Awareness” dimension of 3 items and the “Green Innovative Process” dimension of 5 items. In this respect, the Green Innovative Behavior Scale is considered an effective and efficient tool to assess and improve green processes in business enterprises.

Keywords

Innovative Behavior , Green Innovative Work Behavior , Scale Development , Hotel Employees , Management

Kaynakça

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Kaynak Göster

APA
Ceyhan, S., Demiray, G., & Öztırak, M. (2025). A scale development study on green innovative work behavior in tourism industry. Tourism and Recreation, 7(2), 308-320. https://doi.org/10.53601/tourismandrecreation.1567822