DC FieldValueLanguage
dc.contributor.authorRizomyliotis, Ioannis-
dc.contributor.authorMagrizos, Solon-
dc.contributor.authorRubel, Mohammad Rabiul Basher-
dc.contributor.authorRiva, Farzana-
dc.date.accessioned2024-03-27T11:07:17Z-
dc.date.available2024-03-27T11:07:17Z-
dc.date.issued2022-11-01-
dc.identifierscopus-85126358961-
dc.identifier.issn1099-0836-
dc.identifier.issn0964-4733-
dc.identifier.other85126358961-
dc.identifier.urihttps://uniwacris.uniwa.gr/handle/3000/1622-
dc.description.abstractAdopting green practices does not always guarantee customer retention and loyalty. Employing the theoretical lens of cue utilization theory, we conceptualize green perceived quality as sending internal and external cues which help consumers form judgments about product quality and perceived value. Based on a survey of 280 restaurant customers, we hypothesize and report a positive and significant influence of both green consumerism and green perceived value on customer revisit intention. Further, the results confirm the moderating role of green perceived quality. From a practical point of view, managers interested in benefiting from the green practices of their restaurants should focus on increasing their customers' evaluation and overall judgment of the environmental quality of both their food and services.en_US
dc.language.isoenen_US
dc.relation.ispartofBusiness Strategy and the Environmenten_US
dc.subjectGeneration Yen_US
dc.subjectGreen consumerismen_US
dc.subjectGreen perceived qualityen_US
dc.subjectGreen perceived valueen_US
dc.subjectRestauranten_US
dc.subjectRevisit intentionen_US
dc.subjectSustainable consumptionen_US
dc.titleGreen consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived qualityen_US
dc.typeArticleen_US
dc.identifier.doi10.1002/bse.3048en_US
dc.identifier.scopus2-s2.0-85126358961-
dcterms.accessRights1en_US
dc.relation.deptDepartment of Business Administrationen_US
dc.relation.facultySchool of Administrative, Economics and Social Sciencesen_US
dc.relation.volume31en_US
dc.relation.issue7en_US
dc.identifier.spage2807en_US
dc.identifier.epage2819en_US
dc.collaborationUniversity of West Attica (UNIWA)en_US
dc.journalsOpen Accessen_US
dc.publicationPeer Revieweden_US
dc.countryGreeceen_US
local.metadatastatusverifieden_US
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptDepartment of Business Administration-
crisitem.author.facultySchool of Administrative, Economics and Social Sciences-
crisitem.author.orcid0000-0002-3516-0050-
crisitem.author.parentorgSchool of Administrative, Economics and Social Sciences-
Appears in Collections:Articles / Άρθρα
CORE Recommender
Show simple item record

SCOPUSTM   
Citations

92
checked on Nov 16, 2024

Page view(s)

39
checked on Nov 21, 2024

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.