The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility

The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility

This study investigated the causal relationships between international tourists’ perceived sustainability of Jeju Island, South Korea and environmentally responsible behavior, revisit intention, and positive word-of-mouth communication. Perceived sustainability was employed as a multidimen...

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Bibliographic Details
Main Author: Dong-Woo Koo
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Sustainability
Subjects:
Risk
food ingredient
trust
loyalty
corporate social responsibility
restaurant
Online Access:http://www.mdpi.com/2071-1050/10/9/3132
id doaj-art-72ccc27033d14be0b3a7fdee73eb311f
recordtype oai_dc
spelling doaj-art-72ccc27033d14be0b3a7fdee73eb311f2018-09-04T06:27:08ZengMDPI AGSustainability2071-10502018-09-01109313210.3390/su10093132su10093132The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social ResponsibilityDong-Woo Koo0Department of Casino Tourism, Kangwon Tourism College, Taebaek-si, Gangwon-do 26034, KoreaThis study investigated the causal relationships between international tourists’ perceived sustainability of Jeju Island, South Korea and environmentally responsible behavior, revisit intention, and positive word-of-mouth communication. Perceived sustainability was employed as a multidimensional construct comprised of economic, cultural, and environmental aspects. Data were collected from international tourists that visited Jeju Island. The results indicated that environmentally responsible behavior was influenced positively by cultural sustainability, and negatively by environmental sustainability. Revisit intention and positive word-of-mouth communication were significantly affected by the three dimensions of sustainability. Based on the findings, associated implications were suggested for sustainable destination management of Jeju Island.http://www.mdpi.com/2071-1050/10/9/3132Riskfood ingredienttrustloyaltycorporate social responsibilityrestaurant
institution Open Data Bank
collection Open Access Journals
building Directory of Open Access Journals
language English
format Article
author Dong-Woo Koo
spellingShingle Dong-Woo Koo
The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
Sustainability
Risk
food ingredient
trust
loyalty
corporate social responsibility
restaurant
author_facet Dong-Woo Koo
author_sort Dong-Woo Koo
title The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
title_short The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
title_full The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
title_fullStr The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
title_full_unstemmed The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility
title_sort impact of risk perceptions of food ingredients on the restaurant industry: focused on the moderating role of corporate social responsibility
publisher MDPI AG
series Sustainability
issn 2071-1050
publishDate 2018-09-01
description This study investigated the causal relationships between international tourists’ perceived sustainability of Jeju Island, South Korea and environmentally responsible behavior, revisit intention, and positive word-of-mouth communication. Perceived sustainability was employed as a multidimensional construct comprised of economic, cultural, and environmental aspects. Data were collected from international tourists that visited Jeju Island. The results indicated that environmentally responsible behavior was influenced positively by cultural sustainability, and negatively by environmental sustainability. Revisit intention and positive word-of-mouth communication were significantly affected by the three dimensions of sustainability. Based on the findings, associated implications were suggested for sustainable destination management of Jeju Island.
topic Risk
food ingredient
trust
loyalty
corporate social responsibility
restaurant
url http://www.mdpi.com/2071-1050/10/9/3132
_version_ 1612619123335888896

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