Journal List > J Nutr Health > v.48(2) > 1081387

J Nutr Health. 2015 Apr;48(2):199-210. Korean.
Published online April 30, 2015.  https://doi.org/10.4163/jnh.2015.48.2.199
© 2015 The Korean Nutrition Society
The influences of sustainability management at institutional foodservice on store image and behavioral intention
Jiyoon Ahn and Sunhee Seo
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea.

To whom correspondence should be addressed. tel: +82-2-3277-4484, Email: seo@ewha.ac.kr
Received December 15, 2014; Revised January 11, 2015; Accepted March 09, 2015.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium).

Methods

Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model.

Results

According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer's perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect.

Conclusion

The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention.

Keywords: institutional foodservice; sustainability management; store image; behavioral intention

Figures


Fig. 2
Structural equation model with parameter estimate.
Chi-square (χ2) = 806.619, CFI = 0.921, NFI = 0.892, RMSEA = 0.081

1) EV → BI(RVI, WOM, WPP) 2) SR → BI(RVI, WOM, WPP) 3) ES → BI(RVI, WOM, WPP)

*p < 0.05, **p < 0.01, ***p < 0.001

Click for larger image

Tables


Table 1
Demographic characteristics of respondents
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Table 2
Descriptive analysis of items (N = 371)
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Table 3
Differences in sustainability management, store image, and behavior intention by demographics
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Table 4
Exploratory factor analysis of sustainability management
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Table 5
Confirmatory factor analysis and reliability analysis of items
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Table 6
Correlation analysis (N = 371)
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Table 7
Results of the structural equation model
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