Application of extended theory of planned behavior model to ecological behavior intentions in the food and beverage service industry

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11 Citations (Scopus)


This study examined the relationships between environmental concern, the three main constructs of theory of planned behavior (TPB), two extended constructs (psychological ownership of the company and sense of responsibility) and employee behavioral intention to implement environmental measures. A questionnaire designed for restaurant employees was used to measure identified indicators. Structural equation modeling was chosen for hypothesis testing. Our results indicated that the three TPB constructs and one psychological trait (sense of responsibility) mediated the relationship between environmental concern and behavioral intention. Employee psychological ownership of a company was verified to exert a positive effect on employee behavioral intention. However, the findings cannot be applied to F&B settings in general since the study was restricted to Chinese restaurants identified.

Original languageEnglish
Pages (from-to)169-191
Number of pages23
JournalJournal of Foodservice Business Research
Issue number2
Publication statusPublished - 3 Mar 2020


  • Environmental management
  • extended variables
  • food and beverage
  • intention
  • theory of planned behavior

ASJC Scopus subject areas

  • Food Science

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