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Article

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

Department of Casino Tourism, Kangwon Tourism College, Taebaek-si, Gangwon-do 26034, Korea
Sustainability 2018, 10(9), 3132; https://0-doi-org.brum.beds.ac.uk/10.3390/su10093132
Received: 2 August 2018 / Revised: 16 August 2018 / Accepted: 31 August 2018 / Published: 3 September 2018
(This article belongs to the Special Issue Marketing of Sustainable Food and Drink)
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. View Full-Text
Keywords: Risk; food ingredient; trust; loyalty; corporate social responsibility; restaurant Risk; food ingredient; trust; loyalty; corporate social responsibility; restaurant
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MDPI and ACS Style

Koo, D.-W. The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility. Sustainability 2018, 10, 3132. https://0-doi-org.brum.beds.ac.uk/10.3390/su10093132

AMA Style

Koo D-W. The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility. Sustainability. 2018; 10(9):3132. https://0-doi-org.brum.beds.ac.uk/10.3390/su10093132

Chicago/Turabian Style

Koo, Dong-Woo. 2018. "The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility" Sustainability 10, no. 9: 3132. https://0-doi-org.brum.beds.ac.uk/10.3390/su10093132

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