A Study of the Perceptions of Organic Food of Malay and Chinese Customers in Malaysia |
Lee, Sang-Hyeop
(Berjaya University College of Hospitality)
Goh, Pei-En (Centre for Tourism, Hospitality, and Culinary Management, Sunway University) Kang, Kyoung-Ku (Dept. of Hospitality and Tourism Mnagement, Kyungsung University) Lee, Jong-Ho (Dept. of Hospitality and Tourism Mnagement, Kyungsung University) |
1 | Friedman M, Friedman R (1990). Free to Choose: A Personal Statement. Houghton Mifflin Harcourt. |
2 | Ahmad SN B, Juhdi N (2010). Organic food: A study on demographic characteristics and factors influencing purchase intentions among consumers in Klang Valley, Malaysia. International Journal of Business and Management 5(2):105-118. |
3 | Padel S, Foster C (2005). Exploring the gap between attitudes and behaviour: Understanding why consumers buy or do not buy organic food. British Food Journal 107(8):606-625. DOI |
4 | Patrick H, Nicklas TA (2005). A review of family and social determinants of children's eating patterns and diet quality. Journal of the American College of Nutrition 24(2):83-92. DOI |
5 | Lada S, Harvey Tanakinjal G, Amin H (2009). Predicting intention to choose halal products using theory of reasoned action. International Journal of Islamic and Middle Eastern Finance and Management 2(1):66-76. DOI |
6 | Chua BL, Lee S, Goh B, Han H (2015). Impacts of cruise service quality and price on vacationers' cruise experience: Moderating role of price sensitivity. International Journal of Hospitality Management 44:131-145. DOI |
7 | Lockie S, Lyons K, Lawrence G, Mummery K (2002). Eating 'green': Motivations behind organic food consumption in Australia. Sociologia Ruralis 42(1): 23-40. DOI |
8 | Rezai G, Teng PK, Mohamed Z, Shamsudin MN (2012). Consumers' awareness and consumption intention towards green foods. African Journal of Business Management 6(12):4496-4503. |
9 | Shahrudin MR, Pani JJ, Mansor SW, Elias SJ(2010). Factors affecting purchase intention of organic food in Malaysia's Kedah State. Cross-Cultural Communication 6(2):105-116. |
10 | Kriwy P, Mecking RA (2012). Health and environmental consciousness, costs of behaviour and the purchase of organic food. International Journal of Consumer Studies 36(1):30-37. DOI |
11 | Dardak RA, Abidin AZZ, Ali AK (2009). Consumers' perception, consumption and preference on organic product: Malaysian perspective. Economic and Technology Management Review 4:95-107. |
12 | Quah SH, Tan AK (2009). Consumer purchase decisions of organic food products: An ethnic analysis. Journal of International Consumer Marketing 22(1): 47-58. DOI |
13 | Jun J, Kang J Arendt SW (2014). The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods. International Journal of Hospitality Management 42:85-91. DOI |
14 | Pearson D, Henryks J, Sultan P, Anisimova T (2013). Organic food: Exploring purchase frequency to explain consumer behavior. Journal of Organic Systems 8(2):50-63. |
15 | Hughner RS, McDonagh P, Prothero A, Shultz CJ, Stanton J (2007). Who are organic food consumers? A compilation and review of why people purchase organic food. Journal of consumer behaviour 6(23):94-110. DOI |
16 | Poulston J, Yiu AYK (2011). Profit or principles: Why do restaurants serve organic food? International Journal of Hospitality Management 30(1): 184-191. DOI |
17 | Aertsens J, Verbeke W, Mondelaers K, Van Huylenbroeck, G (2009). Personal determinants of organic food consumption: A review. British Food Journal 111(10):1140-1167. DOI |
18 | Radam A, Yacob MR, Bee TS, Selamat J (2010). Consumers' perceptions, attitudes and willingness to pay towards food products with "No Added Msg" labeling. International Journal of Marketing Studies 2(1):65-77. |
19 | Lodorfos GN, Dennis J (2008). Consumers' intent: In the organic food market. Journal of Food Products Marketing 14(2):17-38. DOI |
20 | Campbell J, DiPietro RB, Remar D (2014). Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay. International Journal of Hospitality Management 42:39-49. DOI |
21 | Mak AH, Lumbers M, Eves A, Chang RC (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management 31(3):928-936. DOI |
22 | Voon JP, Ngui KS, Agrawal A (2011). Determinants of willingness to purchase organic food: An exploratory study using structural equation modeling. International Food and Agribusiness Management Review 14(2): 103-120. |
23 | Thogersen J, Zhou Y (2012). Chinese consumers' adoption of a 'green' innovation-The case of organic food. Journal of Marketing Management 28 (3-4):313-333. DOI |
24 | Barron P (2002). Providing a more successful education experience for Asian hospitality management students studying in Australia: A focus on teaching and learning styles. Journal of Teaching in Travel & Tourism 2(2):63-88. DOI |
25 | Chan WL, Hassan WMW, Boo HC (2014). The product-related failures in restaurants. Procedia-Social and Behavioral Sciences 144:223-228. DOI |
26 | Wee CS, Ariff MSBM, Zakuan N, Tajudin MNM, Ismail K, Ishak N (2014). Consumers' perception, purchase intention and actual purchase behavior of organic food products. Review of Integrative Business and Economics Research 3(2):378-397. |
27 | Jang YJ, Kim WG, Bonn MA (2011). Generation Y consumers' selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management 30(4): 803-811. DOI |
28 | Naspetti S, Zanoli R (2009). Organic food quality and safety perception throughout Europe. Journal of Food Products Marketing 15(3):249-266. DOI |
29 | Namkung Y, Jang S (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality & Tourism Research 31(3): 387-409. DOI |
30 | Paul J, Rana J (2012). Consumer behavior and purchase intention for organic food. Journal of consumer Marketing 29(6):412-422. DOI |
31 | Unklesbay NF, Maxcy RB, Knickrehm ME, Stevenson KE, Cremer ML, Matthews ME (1977). Foodservice systems: Product flow and microbial quality and safety of foods. Research Bulletin. |
32 | Polkinghorne DE (2005). Language and meaning: Data collection in qualitative research. Journal of Counseling Psychology 52(2):137-145. DOI |
33 | Gregoire MB (2013). Foodservice Organizations: A Managerial and Systems Approach. 8th ed. Boston: Pearson. |