☆ 4.6 Article

Become an environmentally responsible customer by choosing low-carbon footprint products at restaurants: Integrating the elaboration likelihood model (ELM) and the theory of planned behavior (TPB)

JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT (2022)

Get Full Text
Add to Collection

Journal

JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT
Volume 52, Issue -, Pages 346-355

Publisher

ELSEVIER
DOI: 10.1016/j.jhtm.2022.07.021

Keywords

Carbon footprint; Environmental concern; Restaurant; Elaboration likelihood model; Theory of planned behavior

Categories

Hospitality, Leisure, Sport & Tourism Management

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.