Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants

By Yoon-Jung Jang, Woo Gon Kim, Mark Bonn. 2011

344 citations recorded by the source corpus.

Subfields: Management, Monitoring, Policy and Law, Marketing

View Paper: https://www.semanticscholar.org/paper/490600219bfbc39e6b3e89e3097f931b8c9eafd2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Management, Monitoring, Policy and Law

1. K. Severt
2. S. Jung
3. Amandeep Dhir
4. Y. Shin
5. Jinyoung Im

In Marketing

1. Puneet Kaur
2. Amandeep Dhir
3. Anil Bilgihan
4. K. Severt
5. S. Jung
6. Arun T. M.
7. Jay Kandampully
8. Y. Shin

Citations in the corpus

• Generation Y's dining information seeking and sharing behavior on social networking sites: An exploratory study (2014, background): “Others define Generation Y as those born between the 1980 s and late 1990 s (Jang et al., 2011).”
• What motivates the adoption of green restaurant products and services? A systematic review and future research agenda (2021, methodology): “A clustered data analysis by Jang et al. (2011), for example, showed that health-conscious consumers were more willing to pay a premium for the green restaurant than non-health-conscious consumers.”
• The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus (2018, background): “…organic ingredients in their menu offerings are expected to achieve better sales performance since consumers are willing to pay a premium for organic menu items and are more likely to patronize restaurants incorporating green practices (Hu et al., 2010; Jang et al., 2011; Poulston and Yiu, 2011).”
• Motivations behind Consumers’ Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness (2018, background): “Jang, Kim, and Bonn (2011) found that health-conscious millennials show the highest WTP at green restaurants.”
• ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, background): “…perception of sustainability-related practices adopted by food service operators (see, for example, DiPietro et al. 2013b; Dutta et al. 2008; Jang et al. 2011); consumer willingness to pay for environmentally-benign products and environmental management initiatives applied by restaurateurs…”