Particulate matter source attribution and restaurant mitigation behavioral intentions: an application of attribution theory
International Journal of Contemporary Hospitality Management
ISSN: 0959-6119
Article publication date: 28 October 2022
Issue publication date: 10 April 2023
Abstract
Purpose
As commercial cooking is known as a source that generates great concentrations of particulate matter (PM) emissions first accumulating in kitchens before spreading to dining areas, this study aims to explore how to improve restaurants’ efforts to reduce PM emissions by the application of attribution theory.
Design/methodology/approach
Data were obtained from restaurant managers operating their business in South Korea, considered to be qualified to provide accurate information regarding the survey questions. A scenario-based experimental approach was used to test the hypothesized relationships. Cognitive and emotional risk judgements were assessed for its potential interaction effects on the relationships between restaurant perceptions of PM source attributions, preventions attitudes and mitigation behavioral intentions.
Findings
Results revealed that perceptions of PM main sources were attributed to internal rather than external factors, which improved mitigation behavioral intentions. Such an effect was partially mediated through PM pollution prevention attitudes. Additionally, when applying external source attributions, PM mitigation behavioral intentions were improved by cognitive risk judgements, and PM prevention attitudes were enhanced by affective risk judgements.
Research limitations/implications
Results assist restaurants to better understand their operations that may be emitting significant levels of PM, thereby encouraging them to set more ambitious and effective PM mitigation operational guidelines for their employees and diners.
Originality/value
This study provides a fundamental baseline of management perceptions regarding PM emissions related to restaurant mitigation behavioral intentions. Results are useful in designing appropriate communication strategies addressing restaurant PM pollution issues to improve internal restaurant practices regarding clean air quality.
Keywords
Acknowledgements
This work was supported by a grant from Kyung Hee University (KHU-20201248).
Citation
Jang, E., Yoo, J.J.-E. and Cho, M. (2023), "Particulate matter source attribution and restaurant mitigation behavioral intentions: an application of attribution theory", International Journal of Contemporary Hospitality Management, Vol. 35 No. 5, pp. 1901-1921. https://doi.org/10.1108/IJCHM-05-2022-0632
Publisher
:Emerald Publishing Limited
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