The strategy for enhancing consumer intention to dine at green restaurants : three-phase decision-making model
Cheng-Ta Chen, Wen-Hwa Lee, Ya-Yuan Chang and Ching-Chan Cheng
| Year of publication: |
May-June 2017
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| Authors: | Chen, Cheng-Ta ; Lee, Wen-Hwa ; Chang, Ya-Yuan ; Cheng, Ching-Chan |
| Published in: |
Total quality management & business excellence : an official journal of the European Society for Organisational Excellence. - Abingdon, Oxfordshire : Routledge, ISSN 1478-3363, ZDB-ID 2101779-7. - Vol. 28.2017, 5/6, p. 614-632
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| Subject: | green restaurants | consumer intentions | SEM | DEMATEL | QFD | Konsumentenverhalten | Consumer behaviour | Gastronomie | Restaurant industry | Umweltbewusstsein | Environmental consciousness | Öko-Produkt | Sustainable product | Qualitätsmanagement | Quality management | Öko-Marketing | Green marketing |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1080/14783363.2015.1104245 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011723740