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題名:減少餐盤剩食:國際觀光飯店自助餐廳消費者之行為意圖
書刊名:臺北城市大學學報
作者:駱佩君鄭璟璜
作者(外文):Lo, Pei-chunCheng, Jing-huang
出版日期:2022
卷期:45
頁次:頁142-155
主題關鍵詞:餐盤剩食行為意圖感恩自助餐廳國際觀光飯店Plate wasteBehavioral intentionGratitudeBuffet restaurantInternational tourist hotel
原始連結:連回原系統網址new window
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  • 點閱點閱:9
期刊論文
1.Westaby, J. D.(2005)。Behavioral reasoning theory: Identifying new linkages underlying intentions and behavior。Organizational Behavior and Human Decision Processes,98(2),97-120。  new window
2.Gössling, S.、Garrod, B.、Aall, C.、Hille, J.、Peeters, P.(2011)。Food management in tourism: Reducing tourism's carbon 'foodprint'。Tourism Management,32(3),534-543。  new window
3.Cohen, Erik、Avieli, Nir(2004)。Food in tourism: Attraction and impediment。Annals of Tourism Research,31(4),755-778。  new window
4.Quan, Shuai、Wang, Ning(2004)。Towards a structural model of the tourist experience: An illustration from food experiences in tourism。Tourism Management,25(3),297-305。  new window
5.McCullough, M. E.、Tsang, J.-A.、Emmons, R. A.(2004)。Gratitude in intermediate affective terrain: Links of grateful moods to individual differences and daily emotional experience。Journal of Personality and Social Psychology,86(2),295-309。  new window
6.Watkins, P. C.、Woodward, K.、Stone, Y.、Kolts, R. L.(2003)。Gratitude and happiness: Development of a measure of gratitude, and relationships with subjective well-being。Social Behavior and Personality,31(5),431-452。  new window
7.Chan, R. Y. K.、Lau, L. B. Y.(2002)。Explaining green purchasing behavior: A cross-cultural study on American and Chinese consumers。Journal of International Consumer Marketing,14(2/3),9-40。  new window
8.McCullough, M. E.、Emmons, R. A.、Tsang, J.-A.(2002)。The grateful disposition: A conceptual and empirical topography。Journal of Personality and Social Psychology,82(1),112-127。  new window
9.McCullough, M. E.、Kilpatrick, S. D.、Emmons, R. A.、Larson, D. B.(2001)。Is gratitude a moral affect?。Psychological Bulletin,127(2),249-266。  new window
10.Wansink, Brian、Van Ittersum, K.(2013)。Portion size me: Plate-size induced consumption norms and win-win solutions for reducing food intake and waste。Journal of Experimental Psychology: Applied,19(4),320-332。  new window
11.Ajzen, Icek、Driver, B. L.(1992)。Application of the Theory of Planned Behavior to Leisure Choice。Journal of Leisure Research,24(3),207-224。  new window
12.Chow, W. S.、Chen, Y.(2009)。Intended Belief and Actual Behavior in Green Computing in Hong Kong。The Journal of Computer Information System,50(2),136-141。  new window
13.Aschemann-Witzel, J.、De Hooge, I.、Amani, P.、Bech-Larsen, T.、Oostindjer, M.(2015)。Consumer-Related Food Waste: Causes and Potential for Action。Sustainability,7(6),6457-6477。  new window
14.Barrera, E. L.、Hertel, T.(2021)。Global food waste across the income spectrum: Implications for food prices, production and resource use。Food Policy,98。  new window
15.Chang, Y. Y. C.(2021)。All you can eat or all you can waste? Effects of alternate serving styles and inducements on food waste in buffet restaurants。Current Issues in Tourism,25(5),727-744。  new window
16.Engström, R.、Carlsson-Kanyama, A.(2004)。Food losses in food service institutions Examples from Sweden。Food policy,29(3),203-213。  new window
17.Hodges, S. D.、Wilson, T. D.(1993)。Effects of analyzing reasons on attitude change: The moderating role of attitude accessibility。Social Cognition,11(4),353-366。  new window
18.Juvan, E.、Grün, B.、Dolnicar, S.(2018)。Biting Off More Than They Can Chew: Food Waste at Hotel Breakfast Buffets。Journal of Travel Research,57(2),232-242。  new window
19.Kallbekken, S.、Sælen, H.(2013)。'Nudging' hotel guests to reduce food waste as a win-win environmental measure。Economics Letters,119(3),325-327。  new window
20.Kuo, C.、Shih, Y.(2016)。Gender differences in the effects of education and coercion on reducing buffet plate waste。Journal of Foodservice Business Research,19(3),223-235。  new window
21.Levi, A. S.、Pryor, J. B.(1987)。Use of the availability heuristic in probability estimates of future events: The effects of imagining outcomes versus imagining reasons。Organizational Behavior and Human Decision Processesy,40(2),219-234。  new window
22.Lorenz, B. A. S.、Langen, N.、Hartmann, M.、Klink-Lehmann, J.(2018)。Decomposing attitudes towards food leftovers: Implications for general attitude, intention and behavior。British Food Journal,120(11),2498-2509。  new window
23.Papargyropoulou, E.(2014)。The food waste hierarchy as a framework for the management of food surplus and food waste。Journal of Cleaner Production,76,106-115。  new window
24.Papargyropoulou, E.、Steinberger, J. K.、Wright, N.、Lozano, R.、Padfield, R.、Ujang, Z.(2019)。Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia。Sustainability,11(21)。  new window
25.Pirani, S. I.、Arafat, H. A.(2014)。Solid waste management in the hospitality industry: A review。Journal of Environmental Management,146,320-336。  new window
26.Pirani, S. I.、Arafat, H. A.(2016)。Reduction of food waste generation in the hospitality industry。Journal of Cleaner Production,132,129-145。  new window
27.Ramzan, N.、Rana, S. A.(2014)。Expression of gratitude and subjective well-being among university teachers。Indian Journal of Positive Psychology,5(4),363-367。  new window
28.Sandaruwani, J.、Gnanapala, W.(2016)。Food Wastage and its Impacts on Sustainable Business Operations: A Study on Sri Lankan Tourist Hotels。Procedia Food Science,6,133-135。  new window
29.Septianto, F.、Kemper, J. A.、Northey, G.(2020)。Thanks, but no thanks: The influence of gratitude on consumer awareness of food waste。Journal of Cleaner Production,258。  new window
30.Wang, J.、Peng, C.、Zhang, M.、Zhang, L.、An, J.、Yang, X.、Liu, M.(2021)。Food Waste Behaviours at Buffet Restaurants in China。IOP Conference Series: Earth and Environmental Science,690(1)。  new window
31.Yoshimura, S. M.、Berzins, K.(2017)。Grateful experiences and expressions: The role of gratitude expressions in the link between gratitude experiences and well-being。Review of Communication,17(2),106-118。  new window
32.Ajzen, Icek(2002)。Perceived behavioral control, self-efficacy, locus of control, and the theory of planned behavior。Journal of Applied Social Psychology,32(4),665-683。  new window
33.Ajzen, Icek(1991)。The Theory of Planned Behavior。Organizational Behavior and Human Decision Processes,50(2),179-211。  new window
會議論文
1.Silvennoinen, K.、Katajajuuri, J. M.、Hartikainen, H.、Jalkanen, L.、Koivupuro, H. K.、Reinikainen, A.(2012)。Food waste volume and composition in the finnish supply chain: special focus on food service sector。Venice 2012--Fourth International Sympsosium on Energy from Biomass and Waste。CISA Publisher。  new window
研究報告
1.Curry, R.(2012)。The Composition of Waste Disposed of by the UK Hospitality Industry。  new window
學位論文
1.Hong, Y.(2017)。Behavior patterns concerning plate waste and possible improving mechanism in buffet restaurants. Case study of Arnica restaurant(碩士論文)。Lunds University。  new window
圖書
1.Emmons, R. A.(2007)。Thanks!: How the new science of gratitude can make you happier。Boston:Houghton Mifflin Co.。  new window
2.Law, S.、Glover, D.(2000)。Educational leadership and learning: Practice, policy and research。Open University Press。  new window
3.Emmons, R. A.、McCullough, M. E.(2004)。The psychology of gratitude。New York, NY:Oxford University Press。  new window
4.Peterson, C.、Seligman, M. E. P.(2004)。Character strengths and virtues: A classification and handbook。New York, NY:Oxford University Press。  new window
5.Nunnally, Jum C.、Bernstein, Ira H.(1994)。Psychometric Theory。McGraw-Hill。  new window
 
 
 
 
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