Department of Hospitality And Sport Business Management
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Browsing Department of Hospitality And Sport Business Management by Author "Yoo, Joanne Jung-Eun"
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Item Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion(International Journal of Contemporary Hospitality Management, 2021-11-16) Cho, Meehee; Yoo, Joanne Jung-EunPurpose: Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims to investigate how to enhance EGCB by integrating a comprehensive set of three-dimensional components: external, organizational and individual factors. Design/methodology/approach: Data analysis was conducted using responses from full-time employees in the US restaurant industry. The PROCESS macro was used to test the direct and indirect relationships between the study variables. A series of mediation analyzes were conducted to investigate the mediation effects of “restaurant ethical standards” and “employee green passion” on their relationships to “customer pressure” and EGCB. Findings: The results verified a direct effect of “customer pressure” on “restaurant ethical standards” and EGCB. The study also demonstrated positive direct relationships of “restaurant ethical standards” – “employee green passion” and “employee green passion” – EGCB. The result showed that “restaurant ethical standards” and “employee green passion” sequentially explained the partial impact of “customer pressure” on EGCB. Practical implications: The study recommends that restaurant managers acknowledge growing customer environmentalism and prepare to address their customers’ stricter green requirements. Restaurants need to review their ethical standards on a regular basis to meet rising customer pressure. The study also offers empirical evidence regarding the importance of selecting employees who are passionate about sustainability and empowering them to encourage their green creative behavior. Originality/value: Although past studies have introduced various determinants of employee creative behavior, they have mainly focused on organizational and individual-level factors but have ignored a critical external factor, which is customer pressure. The study addresses this research gap by investigating the interrelationships between customer pressure and EGCB through restaurant ethical standards (organizational-level) and employee green passion (individual-level).Item Influencing Active Sport Tourists' Loyalty to Event and Destination(Event Management, 2021-05-19) Yoo, Joanne Jung-Eun; Newland, Brianna; Lee, WoojinThe value for an active sport tourist is directly embedded in the cocreation of his/her experience with the event and the destination. This study argues that individual travel resources enable an active sport tourist to create value with the event organization and, through flow-on tourism, the destination provider. The study explores the impact of the active sport tourists' travel resources on the cocreation of the event experience by testing whether they influence the event and/or the destination loyalty. Understanding these interrelationships is imperative, as the active sport tourists' loyalty can help achieve a competitive advantage for the event and the destination service providers. A survey of 649 active sport tourists was conducted. The results indicated that sport event attributes played a role in the creation of the active sport tourists' experiences through sharing and integrating of their travel resources. The findings also showed that the event loyalty of active sport tourists enhances their destination loyalty. The study suggests that destination marketers should exploit the sport event by bundling destination attributes that extend opportunities for cocreation that may lead to lengthened stays and more spending at the event destination.