Challenges and Benefits of Implementing Green Practices at A Restaurant

Kasim A. , & Ismail A. (2012). Environmentally friendly practices among restaurants: Drivers and barriers to change. Journal of Sustainable Tourism, 20(4), 551–570.

Tan B. C. , & Yeap P. F. (2012). What drives green restaurant patronage intention? International Journal of Business and Management, 7(2), 215. References.

A Jolt of Sustainability, (2015). National Restaurant News. Retrieved from http://www.nrn.com/sd-coffee-fsvoice/jolt-sustainability.

Aaker D.A. (1991). Managing Brand Equity: Capitalizing on the Value of a Brand Name. New York, NY: Free Press.

Chan K. (2000). Market segmentation of green consumers in Hong Kong. Journal of International Consumer Marketing, 12(2), 7–24.

Chaudhuri A. , & Holbrook M. B. (2001). The chain of effects from brand trust and brand affect to brand performance: The role of brand loyalty. Journal of Marketing, 65(2), 81–93.

Dewald B. , Bruin B. J. , & Jang Y. J. (2014). US consumer attitudes towards “green” restaurants. Anatolia, 25(2), 171–180.

DiPietro R. , & Gregory S. (2012). Customer perceptions regarding green restaurant practices: A comparison between fast food and upscale casual restaurants. FIU Hospitality Review, 30(1), 1–22.

Dutta K. , Umashankar V. , Choi G. , & Parsa H. G. (2008). A comparative study of consumers’ green practice orientation in India and the United States: A study from the restaurant industry. Journal of Foodservice Business Research, 11(3), 269–285.

Feygin M. (2018). How restaurant owners can reduce their energy costs. Forbes. Retrieved from https://www.forbes.com/sites/forbesnycouncil/2018/07/19/how-restaurant-owners-can-reduce-their-energy-costs/#5c4d9aa133ab.

Gilg A. , Barr S. , & Ford N. (2005). Green consumption or sustainable lifestyles? Identifying the sustainable consumer. Futures, 37(6), 481–504.

Green Restaurant Association. (n.d.). About us. Retrieved from http://www.dinegreen.com/about

Green Restaurant Association. (2016). Green restaurant certification standards. Retrieved from http://www.dinegreen.com/certification-standards.

Hu H. , Parsa H. , & Self J. (2010). The dynamics of green restaurant patronage. Cornell Hospitality Quarterly, 51(3), 344–362.

Hu W. , & Wall G. (2005). Environmental management, environmental image and the competitive tourist attraction. Journal of Sustainable Tourism, 13(6), 617–635.

Jang Y. J. , Kim W. G. , & Bonn M. A. (2011). Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803–811.

Jeddi N. , & Zaiem I. (2010). The Impact of label perception on the consumer's purchase intention: An application on food products. IBIMA Business Review, 10 (4).

Joung H. W. , Choi E. K. , & Taylor J. J. (2018). Investigating differences in job-related attitudes between full-time and part-time employees in the foodservice industry. International Journal of Contemporary Hospitality Management, 30(2), 817–835.

Kim W. G. , & Kim H. B. (2004). Measuring customer-based restaurant brand equity. Cornell Hotel and Restaurant Administration Quarterly, 45(2), 115–131.

Laroche M. , Bergeron J. , & Barbaro-Forleo G. (2001). Targeting consumers who are willing to pay more for environmentally friendly products. Journal of Consumer Marketing, 18(6), 503–520.

Namkung Y. , & Jang S. S. (2013). Effects of restaurant green practices on brand equity formation: Do green practices really matter? International Journal of Hospitality Management, 33, 85–95.

Namkung Y. , & Jang S. S. (2017). Are consumers willing to pay more for green practices at restaurants? Journal of Hospitality & Tourism Research, 41(3), 329–356.

Parsa H. G. , Lord K. R. , Putrevu S. , & Kreeger J. (2015). Corporate social and environmental responsibility in services: Will consumers pay for it? Journal of Retailing and Consumer Services, 22, 250–260.

Schubert F. , Kandampully J. , Solnet D. , & Kralj A. (2010). Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research, 10(4), 286–300.

Shim S. , Eastlick M. A. , Lotz S. L. , & Warrington P. (2001). An online prepurchase intentions model: The role of intention to search, Journal of Retailing, 77(3), 397–416.

Sustainability Advisory Committee. (n.d.) Retrieved from http://wpb.org/sustainability/climate-advisory-committee/.

Tilikidou I. (2007). The effects of knowledge and attitudes upon Greeks’ pro-environmental purchasing behaviour. Corporate Social Responsibility and Environmental Management, 14(3), 121–134.

Tzschentke N. , Kirk D. , & Lynch P. (2004). Reasons for going green in serviced accommodation establishments. International Journal of Contemporary Hospitality Management, 16(2), 116–124.

Tzschentke N. , Kirk D. , & Lynch P. (2008). Going green: Decisional factors in small hospitality operations. International Journal of Hospitality Management, 27(1), 126–133.

Wang Y. F. , Chen S. P. , Lee Y. C. , & Tsai C. T. S. (2013). Developing green management standards for restaurants: An application of green supply chain management. International Journal of Hospitality Management, 34, 263–273.

Wolfe K. L. , & Shanklin C. W. (2001). Environmental practices and management concerns of conference center administrators. Journal of Hospitality & Tourism Research, 25(2), 209–216.

Zadrozny B. (2014). America's greenest cities 2014: From Portland to New York City. The Daily Beast. Retrieved from https://www.thedailybeast.com.

Chiu J. Z. , & Hsieh C. C. (2016). The impact of restaurants’ green supply chain practices on firm performance. Sustainability, 8(1), 42.

Ham S. , & Lee S. (2011). US restaurant companies’ green marketing via company websites: impact on financial performance. Tourism Economics, 17(5), 1055–1069.

Hanna M. D. , Rocky Newman W. , & Johnson P. (2000). Linking operational and environmental improvement through employee involvement. International Journal of Operations & Production Management, 20(2), 148–165.

Laroche M. , Bergeron J. , & Barbaro-Forleo G. (2001). Targeting consumers who are willing to pay more for environmentally friendly products. Journal of Consumer Marketing, 18(6), 503–520.

Llach J. , Perramon J. , del Mar Alonso-Almeida M. , & Bagur-Femenías L. (2013). Joint impact of quality and environmental practices on firm performance in small service businesses: An empirical study of restaurants. Journal of Cleaner Production, 44, 96–104.

Miles M. P. , & Covin J. G. (2000). Environmental marketing: A source of reputational, competitive, and financial advantage. Journal of Business Ethics, 23(3), 299–311.

Perramon J. , del Mar Alonso-Almeida M. , Llach J. , & Bagur-Femenías L. (2014). Green practices in restaurants: Impact on firm performance. Operations Management Research, 7(1–2), 2–12.

Sasser W. E. , Schlesinger L. A. , & Heskett J. L. (1997). Service profit chain. New York, NY: Simon and Schuster.