Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory
Bibliographic Data
| ID | 21296689 |
|---|---|
| Authors | Ji Min Shim (0000-0003-3698-5502, Kyonggi University), Won Seok Lee (0000-0001-5356-7770, Kyonggi University), Joonho Moon (0000-0002-9095-2894, Kangwon National University), Myungkeun Song (0000-0001-7118-4773, Dong-A University) |
| Year | 2021 |
| Volume | 123 |
| Issue | 12 |
| Pages | 4421-4435 |
| Publication date | 2021-11-02 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-12-2020-1134 |
| OpenAlex | W3171040026 |
| Language | EN |
| Citations received | 5 |
| References cited | 78 |
Purpose The purpose of this study is to identify the attributes that statistically affect reason intention. The triple bottom line, a theoretical framework of corporate social responsibility (CSR) consisting of economic, social and environmental subdimensions, is used as the theoretical foundation. Design/methodology/approach In this study, price fairness, quarantine and hygiene, and eco-friendliness represent economic, social and environmental CSR, respectively. Amazon Mechanical Turk is used for data collection. The valid number of observations is 474. Structural equation modeling is implemented to test the research hypotheses. Findings The results indicate that price fairness, quarantine and hygiene positively affect the reuse intention of coffee shops. However, eco-friendliness appears to be an attribute that does not significantly affect reuse intention. Originality/value This study theoretically contributes to the literature by demonstrating the explanatory power of triple bottom line theory for café customer intention
Affect (linguistics) · Business · Corporate social responsibility · Originality · Political science · Public relations · Reuse · Structural equation modeling · Sustainability · Triple Bottom Line · Value (mathematics) · Computer Science · Consumer Behavior in Brand Consumption and Identification · Digital Marketing and Social Media · Engineering · Environmental Sustainability in Business · Marketing · Psychology · Social Psychology
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Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention
Exploring sustainable pathways
A review of the business case for CSR in the hospitality industry
Theory of green purchase behavior (TGPB)
The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants
Perception and Attitude of Residents Toward Urban Green Spaces in Guangzhou (China)
The impact of Covid-19 pandemic on corporate social responsibility and marketing philosophy
Mobile food ordering apps
Quarantine during Covid-19 outbreak
The Price is Unfair! A Conceptual Framework of Price Fairness Perceptions
CSR and customer loyalty
Evaluating Structural Equation Models with Unobservable Variables and Measurement Error
Corporate Social Responsibility in Public Health During the Covid-19 Pandemic
Developing a Data-Driven Approach in Order to Improve the Safety and Quality of Patient Care
Public understanding of wildlife tourism
As you sow, so shall you reap
Getting to the Bottom of “Triple Bottom Line”
Food safety risk for restaurant management
Consumer vs. citizen willingness to pay for restaurant food safety
Price Fairness
| Citations per year | 1.25 |
|---|---|
| Citation span | 2022 - 2025 (4) |
| Highly cited | No |