An analysis of guest attitude toward dining at green restaurants in Qatar
<p dir="ltr">This study examines how interpersonal influence, green menu attributes and eco-friendly attributes shape guest attitudes toward green dining in five-star hotels in Qatar, and how these attitudes influence their willingness to dine at green restaurants. Using a quantitati...
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2025
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| _version_ | 1864513545992929280 |
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| author | MC Ashim Sagar (21436853) |
| author2 | Eddy Kurobuza Tukamushaba (21241655) Juliet Gladies Jayasuria (21401129) Khalid Ibrahim Al-Sulaiti (17912177) |
| author2_role | author author author |
| author_facet | MC Ashim Sagar (21436853) Eddy Kurobuza Tukamushaba (21241655) Juliet Gladies Jayasuria (21401129) Khalid Ibrahim Al-Sulaiti (17912177) |
| author_role | author |
| dc.creator.none.fl_str_mv | MC Ashim Sagar (21436853) Eddy Kurobuza Tukamushaba (21241655) Juliet Gladies Jayasuria (21401129) Khalid Ibrahim Al-Sulaiti (17912177) |
| dc.date.none.fl_str_mv | 2025-05-04T00:00:00Z |
| dc.identifier.none.fl_str_mv | 10.1080/22243534.2025.2498135 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/journal_contribution/An_analysis_of_guest_attitude_toward_dining_at_green_restaurants_in_Qatar/29164058 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Biomedical and clinical sciences Nutrition and dietetics Commerce, management, tourism and services Commercial services Marketing Human society Sociology Psychology Social and personality psychology Eco-friendly practices Green menu attributes Green menus Guest attitudes Qatar hospitality Self determination theory Sustainable dining |
| dc.title.none.fl_str_mv | An analysis of guest attitude toward dining at green restaurants in Qatar |
| dc.type.none.fl_str_mv | Text Journal contribution info:eu-repo/semantics/publishedVersion text contribution to journal |
| description | <p dir="ltr">This study examines how interpersonal influence, green menu attributes and eco-friendly attributes shape guest attitudes toward green dining in five-star hotels in Qatar, and how these attitudes influence their willingness to dine at green restaurants. Using a quantitative approach, a structured survey was administered to 110 respondents. Findings reveal that green menu attributes and eco-friendly practices significantly influence attitudes toward green dining, while interpersonal influence has limited impact. These attitudes, in turn, strongly predict willingness to dine at green restaurants, reflecting global trends in sustainable dining. The study recommends that hospitality establishments leverage this growing market by incorporating green menus, adopting zero-waste practices, and targeting male customers to enhance revenue, promote sustainability, and encourage healthier lifestyles.</p><h2>Other Information</h2><p dir="ltr">Published in: Research in Hospitality Management<br>License: <a href="https://creativecommons.org/licenses/by-nc-nd/4.0" target="_blank">https://creativecommons.org/licenses/by-nc-nd/4.0</a><br>See article on publisher's website: <a href="https://doi.org/10.1080/22243534.2025.2498135" target="_blank">https://doi.org/10.1080/22243534.2025.2498135</a></p><p dir="ltr"><br></p> |
| eu_rights_str_mv | openAccess |
| id | Manara2_8ccbc8accb30aab0d36e375a84c391fc |
| identifier_str_mv | 10.1080/22243534.2025.2498135 |
| network_acronym_str | Manara2 |
| network_name_str | Manara2 |
| oai_identifier_str | oai:figshare.com:article/29164058 |
| publishDate | 2025 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | An analysis of guest attitude toward dining at green restaurants in QatarMC Ashim Sagar (21436853)Eddy Kurobuza Tukamushaba (21241655)Juliet Gladies Jayasuria (21401129)Khalid Ibrahim Al-Sulaiti (17912177)Biomedical and clinical sciencesNutrition and dieteticsCommerce, management, tourism and servicesCommercial servicesMarketingHuman societySociologyPsychologySocial and personality psychologyEco-friendly practicesGreen menu attributesGreen menusGuest attitudesQatar hospitalitySelf determination theorySustainable dining<p dir="ltr">This study examines how interpersonal influence, green menu attributes and eco-friendly attributes shape guest attitudes toward green dining in five-star hotels in Qatar, and how these attitudes influence their willingness to dine at green restaurants. Using a quantitative approach, a structured survey was administered to 110 respondents. Findings reveal that green menu attributes and eco-friendly practices significantly influence attitudes toward green dining, while interpersonal influence has limited impact. These attitudes, in turn, strongly predict willingness to dine at green restaurants, reflecting global trends in sustainable dining. The study recommends that hospitality establishments leverage this growing market by incorporating green menus, adopting zero-waste practices, and targeting male customers to enhance revenue, promote sustainability, and encourage healthier lifestyles.</p><h2>Other Information</h2><p dir="ltr">Published in: Research in Hospitality Management<br>License: <a href="https://creativecommons.org/licenses/by-nc-nd/4.0" target="_blank">https://creativecommons.org/licenses/by-nc-nd/4.0</a><br>See article on publisher's website: <a href="https://doi.org/10.1080/22243534.2025.2498135" target="_blank">https://doi.org/10.1080/22243534.2025.2498135</a></p><p dir="ltr"><br></p>2025-05-04T00:00:00ZTextJournal contributioninfo:eu-repo/semantics/publishedVersiontextcontribution to journal10.1080/22243534.2025.2498135https://figshare.com/articles/journal_contribution/An_analysis_of_guest_attitude_toward_dining_at_green_restaurants_in_Qatar/29164058CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/291640582025-05-04T00:00:00Z |
| spellingShingle | An analysis of guest attitude toward dining at green restaurants in Qatar MC Ashim Sagar (21436853) Biomedical and clinical sciences Nutrition and dietetics Commerce, management, tourism and services Commercial services Marketing Human society Sociology Psychology Social and personality psychology Eco-friendly practices Green menu attributes Green menus Guest attitudes Qatar hospitality Self determination theory Sustainable dining |
| status_str | publishedVersion |
| title | An analysis of guest attitude toward dining at green restaurants in Qatar |
| title_full | An analysis of guest attitude toward dining at green restaurants in Qatar |
| title_fullStr | An analysis of guest attitude toward dining at green restaurants in Qatar |
| title_full_unstemmed | An analysis of guest attitude toward dining at green restaurants in Qatar |
| title_short | An analysis of guest attitude toward dining at green restaurants in Qatar |
| title_sort | An analysis of guest attitude toward dining at green restaurants in Qatar |
| topic | Biomedical and clinical sciences Nutrition and dietetics Commerce, management, tourism and services Commercial services Marketing Human society Sociology Psychology Social and personality psychology Eco-friendly practices Green menu attributes Green menus Guest attitudes Qatar hospitality Self determination theory Sustainable dining |