Abstract
As customers become more health conscious and governments create legislation requiring restaurants to provide nutrition information, the restaurant industry can no longer ignore demands for healthful eating environments. This study considers providing healthful food options and nutrition information as strategies for creating healthful eating environments at restaurants, and aims to develop a theoretical explanation of consumer reactions to such actions that incorporates perceived corporate social responsibility. Data were collected using a between-subjects experimental design with scenarios. The results show that customers perceive restaurants to be socially responsible when they are provided with healthful foods and nutrition information; highly health-conscious customers react more strongly to provision of healthful foods than their counterparts. Consequently, customers have favorable attitude toward and high willingness to visit restaurants providing healthful foods and nutrition information. Restaurateurs should consider taking such initiatives to entice more customers and develop a socially responsible image.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 29-37 |
| Number of pages | 9 |
| Journal | International Journal of Hospitality Management |
| Volume | 37 |
| DOIs | |
| State | Published - Feb 1 2014 |
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All Science Journal Classification (ASJC) codes
- Tourism, Leisure and Hospitality Management
- Strategy and Management
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The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator. / Lee, Kiwon; Conklin, Martha; Cranage, David Allen; Lee, Seoki.
In: International Journal of Hospitality Management, Vol. 37, 01.02.2014, p. 29-37.Research output: Contribution to journal › Article
TY - JOUR
T1 - The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator
AU - Lee, Kiwon
AU - Conklin, Martha
AU - Cranage, David Allen
AU - Lee, Seoki
PY - 2014/2/1
Y1 - 2014/2/1
N2 - As customers become more health conscious and governments create legislation requiring restaurants to provide nutrition information, the restaurant industry can no longer ignore demands for healthful eating environments. This study considers providing healthful food options and nutrition information as strategies for creating healthful eating environments at restaurants, and aims to develop a theoretical explanation of consumer reactions to such actions that incorporates perceived corporate social responsibility. Data were collected using a between-subjects experimental design with scenarios. The results show that customers perceive restaurants to be socially responsible when they are provided with healthful foods and nutrition information; highly health-conscious customers react more strongly to provision of healthful foods than their counterparts. Consequently, customers have favorable attitude toward and high willingness to visit restaurants providing healthful foods and nutrition information. Restaurateurs should consider taking such initiatives to entice more customers and develop a socially responsible image.
AB - As customers become more health conscious and governments create legislation requiring restaurants to provide nutrition information, the restaurant industry can no longer ignore demands for healthful eating environments. This study considers providing healthful food options and nutrition information as strategies for creating healthful eating environments at restaurants, and aims to develop a theoretical explanation of consumer reactions to such actions that incorporates perceived corporate social responsibility. Data were collected using a between-subjects experimental design with scenarios. The results show that customers perceive restaurants to be socially responsible when they are provided with healthful foods and nutrition information; highly health-conscious customers react more strongly to provision of healthful foods than their counterparts. Consequently, customers have favorable attitude toward and high willingness to visit restaurants providing healthful foods and nutrition information. Restaurateurs should consider taking such initiatives to entice more customers and develop a socially responsible image.
UR - http://www.scopus.com/inward/record.url?scp=84887576638&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84887576638&partnerID=8YFLogxK
U2 - 10.1016/j.ijhm.2013.10.005
DO - 10.1016/j.ijhm.2013.10.005
M3 - Article
AN - SCOPUS:84887576638
VL - 37
SP - 29
EP - 37
JO - International Journal of Hospitality Management
JF - International Journal of Hospitality Management
SN - 0278-4319
ER -