Chih-Ching Teng

A criteria model of restaurant energy conservation and carbon reduction in Taiwan

This study investigates the indicators of – and creates a model for – energy conservation and carbon reduction (ECCR) in restaurants, with the aim of promoting sustainable food tourism development in Taiwan. Based on research, food and drinks can account for up to 30% of total tourism expenditure. However, this topic receives little attention in terms of energy use and its effects on climate change. The current researchers adopt multi-dimensional, qualitative and quantitative research methods, including in-depth interviews and an analytic network process (ANP), to collect research data. In-depth interviews with 16 experts are conducted, whereby 35 ECCR criteria are obtained. The ANP results for the restaurant ECCR model reveal 30 ECCR criteria with relative weights in the following five dimensions: ECCR buildings (40.82%), waste (26.03%), sustainable food use (15.89%), energy consumption (10.05%) and water (7.21%). Management implications are discussed, emphasizing both operational changes and staff training and incentives. The new ANP results demonstrate an interdependent relationship among the criteria, which can enhance the accuracy of the results and provide a reference for the restaurant industry in making decisions toward achieving eco-friendly developments and reducing greenhouse gas emissions. This study focuses predominantly on Asian cuisine; other cuisines require further research.

Energy saving and carbon reduction management indicators for natural attractions: a case study in Taiwan

The growing impact of global warming has made energy saving and carbon reduction (ESCR) by natural attractions an important issue. A set of clear and defined ESCR management indicators could help manage and control attractions, thereby facilitating sustainable development at those places. This study consists of three sub-studies in Taiwan. The first adopted qualitative methods to review related literature and documents and interview experts from industry, government and academia, and thus constructed 35 ESCR management indicators of natural attractions under five domains and seven dimensions. The second sub-study utilised the analytic network process (ANP) to conduct a relative weight analysis of the management indicators and domains. The third sub-study further developed the management indicators into a field survey questionnaire. Four natural attractions were chosen to test the questionnaire and ensure the feasibility of the application of the management indicators. Key areas for improvement were revealed, including using buses to reduce carbon reduction, providing staff training on energy and environmental education and establishing detailed environmental policies and indicators. “Business policy and management” actually bore the highest weight and should be improved first. Positive interaction between tourists and operators is also essential. Suggestions are proposed for the application of these management indicators.

How the introduction of concepts of energy saving and carbon reduction (ESCR) can affect festival visitors' behavioural intentions: an investigation using a structural model.

This study investigates the relationships across a behaviour model of festival visitors based on a major festival encouraging energy saving and carbon reduction (ESCR). Using the 2010 Taipei International Flora Exposition (Taiwan) as a case study, 275 visitors completed a questionnaire, the answers to which were assessed using a structural equation model to test the behaviour model and its six hypotheses. The results showed that behaviour intentions are the best predictors of “value orientation”, “motivation for visiting”, “visitor experience” and “attitude towards behaviour”. Specifically, a highly positive correlation between visitors’ motivations and their experiences was found, suggesting that the presentation of festival activities influences visitors’ perceptions. The ESCR curriculum design and pedagogy, especially the inclusion of reflective learning, was found to be very important for the successful planning of future events, as was green transportation using advanced, energy-saving vehicles and effective waste processing and disposal at the site. Prior studies have explored links between festival tourism and behavioural change, but have often focused on Western contexts; this study provides an Asian cultural setting. Suggestions are made for future research.

Fueling Green Dining Intention: The Self-Completion Theory Perspective

This study aims to examine how self-identity of consumers influences intention to pay a premium to consume green food. Moreover, this research investigates the relationship between recollection of past dining experience and intention to consume green food. The self-completion theory (SCT) is to explain the compensatory effects of the preference to consume green food. Exposure to environmental information demonstrates the effects of priming. Two experiments were conducted to illustrate the effects of priming and recollection of past behavior that harmed the environment of consumers. The results show that after mere exposure to information on green dining, participants preferred to consume green food (priming effects). Similar results were obtained from the experiment where participants were asked to recall their past behaviors that harmed the environment. Asking individuals to recall past behavior proved to be an effective way to motivate patrons of green dining to find a moral equilibrium (compensation effects).

Hotel environmental management decisions: the stakeholder perspective.

This study investigates stakeholder perceptions of the factors that are critical to the adoption of environmental management practices in international tourist hotels in Taiwan. The empirical data were based on 26 semistructured interviews with four types of stakeholders. According to the qualitative results, the themes that emerge associated with hotel owners/managers include economic concerns, top management commitment, and operational challenges to environmental practices. Environmental policies, regulations, and support are identified as the themes associated with government agencies. Moreover, the knowledge, consultancy, and professional assistance provided by academics and non-governmental organizations facilitate the acceptability and implementation of hotel environmental initiatives. The research implications highlight the need for communication and collaboration among stakeholders.

Taiwanese Students’ Knowledge of Energy Conservation and Carbon Reduction in Hospitality and Tourism: Developing and Testing an Assessment Instrument

This study develops an instrument for assessing the energy conservation and carbon reduction (ECCR) knowledge of undergraduate hospitality and tourism students in Taiwan. Based on an extensive literature review, we identified a knowledge framework incorporating 10 dimensions of ECCR knowledge related to hospitality and tourism. Using academic judgment and Bloom’s 2-way specification table process, we developed a multiple-choice item pool to finalize the assessment items. Through a questionnaire survey administered to 1,200 undergraduate hospitality and tourism students, 37 ECCR knowledge items were determined with appropriate levels of item reliability, difficulty, and discrimination. This validated instrument can help hospitality and tourism educators identify where and how to improve the ECCR knowledge of students for environmental sustainability. Specific implications and recommendations of this study are also provided.

Exploring Ethical Incidents In The Taiwanese Hotel Industry

ABSTRACT Purpose: This study attempts to explore and identify critical ethical incidents encountered by senior managers employed in international hotels in Taiwan. Design/methodology/approach: An in-depth interview was conducted to collect data from 22 senior managers. By using the critical incident technique (CIT) to analyze the interview data, 161 critical ethical incidents were identified and discussed. Findings: The analytical results show that the identified ethical incidents can be divided into 3 main categories, 7 sub-categories, and 13 underlying factors. The main and sub-categories include: (1) personal issues: personal integrity, executive leadership, and customer equity; (2) organizational issues: corporate integrity, organizational climate, and cross-cultural management; (3) external issues: customer integrity. Practical implications: Currently in Taiwanese hotels, ethics are not generally emphasized by management. The results of this research can contribute to hospitality ethics research and provide suggestions for ethics education and employee training in the hospitality industry. Originality/value: This study investigates critical ethical issues that exist in the hospitality workplace, with a focus on critical ethical concerns confronted by employees and managers in the hotel industry.

Exploring the Energy-Saving and Carbon Reduction Literacy of Restaurant Employees

Meng-Lei Hu1, Jeou-Shyan Horng2, Chih-Ching Teng3 and Sheng-Fang Chou4 1Dept of Food and Beverage Management Jinwen University Science and Technology, Taipei 2De Lin Institute of Technology, Taipei 3Dept of Restaurant, Hotel & Institutional Management FuJen Catholic University, Taipei 4Division of Hospitality Management & Education Dept. of Human Development & Family Studies, National Taiwan Normal University Taiwan