南華大學機構典藏系統:Item 987654321/25773
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    题名: 以計畫行為理論探討遊客的低碳餐廳消費意圖
    其它题名: The Study of Touris' Consuptive Intention to Low-carbon Foot Print Restaurant with Applying Theory of Planned Behavior (TPB)
    作者: 邱千瑂
    CHI, CHINE-MEI
    貢獻者: 旅遊管理學系旅遊管理碩士班
    許澤宇
    HSUI, CHE-YU
    关键词: 計畫行為理論;低碳旅遊;低碳飲食
    Theory of planned behavior;Low-carbon travel;Low-carbon diet
    日期: 2017
    上传时间: 2017-12-08 11:38:56 (UTC+8)
    摘要: 　　島嶼屬性的臺灣，在面臨全球氣候變遷的過程中是最脆弱的類型，而「減碳」是目前公認快速降低溫室氣體排放最具體方式之一，又以低碳飲食是最簡單且有益身體健康的方式。在生活水準提升及工時縮短的背景下，旅遊成為全民運動，但伴隨而來的「觀光碳足跡」是一項值得關注的議題。　　本研究以計畫行為理論作為理論(TPB)為框架，並加入低碳飲食認知進行探討，試圖瞭解遊客在旅遊過程中選擇低碳餐廳消費的影響因素。本研究結果發現，遊客對低碳餐廳的態度、主觀規範、知覺行為控制會顯著正向影響消費意圖以及遊客的低碳飲食認知程度會顯著正向影響態度。期盼此研究成果能提供給政府相關單位及業者，做為未來推廣低碳旅遊、低碳餐廳時的宣傳推廣方向與規劃參考依據。
    　　The island characteristic Taiwan is in the weakest category when facing the course of global climate change, and presently to “reduce carbon” is publicly acknowledged as one of the most concrete ways to quickly decrease the greenhouse gas emission effect, and the low-carbon diet is the simplest and beneficial way for our health. Under the background of elevating the life standard and reducing the working hours, traveling has become a whole people activity, however, the accompanied “sightseeing carbon footprints” is a subject which is worth of being noticed.　　Theory of Planned Behavior (TPB) is the theory frame of this study. This study also adds the cognition of low-carbon diet for the exploration, trying to understand the influential factors for the tourists who choose low-carbon restaurants for their consumptions. The result of this study found that the attitude, the subjective criterion and the perception behavior control of the tourists as to the low-carbon restaurants will apparently and positively affect the intention of the consumption and the cognition degree of the tourists as to the low-carbon diet will evidently and positively influence the attitude. Wishing this study achievement could provide the government relating institutes and the business industry with directions and references for their future propagation and promotion of the low-carbon tourism and low-carbon restaurants.
    显示于类别:[旅遊管理學系(旅遊管理碩士班)] 博碩士論文-旅遊管理碩士班

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