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

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  • Dong-Woo Koo

    (Department of Casino Tourism, Kangwon Tourism College, Taebaek-si, Gangwon-do 26034, Korea)

Abstract

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.

Suggested Citation

  • Dong-Woo Koo, 2018. "The Impact of Risk Perceptions of Food Ingredients on the Restaurant Industry: Focused on the Moderating Role of Corporate Social Responsibility," Sustainability, MDPI, vol. 10(9), pages 1-11, September.
    • Handle: RePEc:gam:jsusta:v:10:y:2018:i:9:p:3132-:d:167350
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    References listed on IDEAS

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    Cited by:

    1. Abhi Bhattacharya & Valerie Good & Hanieh Sardashti & John Peloza, 2021. "Beyond Warm Glow: The Risk-Mitigating Effect of Corporate Social Responsibility (CSR)," Journal of Business Ethics, Springer, vol. 171(2), pages 317-336, June.
    2. Ulrika Persson-Fischer & Shuangqi Liu, 2021. "What Is Interdisciplinarity in the Study of Sustainable Destination Development?," Sustainability, MDPI, vol. 13(7), pages 1-28, March.
    3. Kaur, Puneet & Talwar, Shalini & Madanaguli, Arun & Srivastava, Shalini & Dhir, Amandeep, 2022. "Corporate social responsibility (CSR) and hospitality sector: Charting new frontiers for restaurant businesses," Journal of Business Research, Elsevier, vol. 144(C), pages 1234-1248.
    4. Luis Enrique Valdez-Juárez & Nicolas Salvador Beltramino & Roberto Limón-Ulloa & Elva Alicia Ramos-Escobar, 2020. "The Quality of the Service, Superior Value Generator in the Restaurant Sector," International Journal of Marketing Studies, Canadian Center of Science and Education, vol. 11(3), pages 1-87, March.

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