No translate

DOI 10.54404/jts.2026.db4.06
Keywords: No translate

Abstract

No translate

Chia sẻ bài viết

References

1.
Ahn, J. (2024). Exploring the consequences of environmental consciousness in vegan restaurant customers. Current Issues in Tourism, 27(14), 2193-2198. https://doi.org/10.1080/13683500.2023.2248346.
2.
Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach”. Psychological Bulletin, 103(3), 411.
3.
Bacon, L., & Krpan, D. (2018). (Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190-200. https://doi.org/10.1016/j.appet.2018.02.006.
4.
Beardsworth, A., & Keil, T. (1992). The vegetarian option: Varieties, conversions, motives and careers. The Sociological Review, 40(2), 253-293. https://doi.org/10.1111/j.1467-954X.1992.tb00889.x.
5.
Brakus, J. J., Schmitt, B. H., & Zarantonello, L. (2009). Brand experience: What is it? How is it measured? Does it affect loyalty?”. Journal of Marketing, 73(3), 52-68.
6.
Bufquin, D., DiPietro, R., & Partlow, C. (2017). The influence of the DinEX service quality dimensions on casual-dining restaurant customers’ satisfaction and behavioral intentions. Journal of Foodservice Business Research, 20(5), 542-556. https://doi.org/10.1080/15378020.2016.1222744.
7.
Cheah, J. H., Thurasamy, R., Memon, M. A., Chuah, F., & Ting, H. (2020). Multigroup analysis using SmartPLS: Step-by-step guidelines for business research”. Asian Journal of Business Research.
8.
Chelladurai, P., & Chang, K. (2000). Targets and standards of quality in sport services”. Sport Management Review, 3(1), 1-22.
9.
Choi, H., Joung, H. W., Choi, E. K., & Kim, H. S. (2022). Understanding vegetarian customers: The effects of restaurant attributes on customer satisfaction and behavioral intentions”. Journal of Foodservice Business Research, 25(3), 353-376.
10.
Chương P. H., & Phạm Thị Huyền N. H. S. (2020). Ảnh hưởng của sự trải nghiệm tới sự hài lòng và hành vi mua lại của khách hàng: Nghiên cứu trong lĩnh vực nhà hàng”. Tạp chí Khoa học Thương mại, Số, 142(2020), 24-32.
11.
Cohen, J. (1988). Set Correlation and Contingency Tables. Applied Psychological Measurement, 12(4), 425-434. https://doi.org/10.1177/014662168801200410.
12.
Dillman, D. A. (2016). Internet, Phone, Mail and Mixed-Mode Surveys: The Tailored Design Method.
13.
Dwyer, J. (1994). Vegetarian eating patterns: Science, values, and food choices - Where do we go from here? The American Journal of Clinical Nutrition, 59, 1255S-1262S. https://doi.org/10.1093/ajcn/59.5.1255S.
14.
Efron, B. (1987). Better Bootstrap Confidence Intervals. Journal of the American Statistical Association, 82(397), 171-185. https://doi.org/10.1080/01621459.1987.10478410.
15.
Giáo Trình Phương Pháp Điều Tra Khảo Sát (NXB Kinh Tế Quốc Dân 2015) - Nguyễn Thị Tuyết Mai. (n.d.). Sách Việt Nam. Retrieved July 26, 2026, from https://vietbooks.info//threads/giao-trinh-phuong-phap-dieu-tra-khao-sat-nxb-kinh-te-quoc-dan-2015-nguyen-thi-tuyet-mai.110064/.
16.
Group, I. M. A. R. C. (2025). Vietnam Plant-Based Food Market Size, Share, Trends and Forecast 2026-2034”. https://www.imarcgroup.com/vietnam-plant-based-food-market.
17.
Hair, J. F., Risher, J. J., Sarstedt, M., & Ringle, C. M. (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1), 2-24. https://doi.org/10.1108/EBR-11-2018-0203.
18.
Hawkins, D. I., & Mothersbaugh, D. L. (2010). Consumer Behavior-Building Marketing Strategy ELEVENTH EDITION”. Mc Graw-Hill Irwin.
19.
Hellier, P. K., Geursen, G. M., Carr, R. A., & Rickard, J. A. (2003). Customer repurchase intention: A general structural equation model. European Journal of Marketing, 37(11-12), 1762-1800. https://doi.org/10.1108/03090560310495456.
20.
Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity in variance-based structural equation modeling. Journal of the Academy of Marketing Science, 43(1), 115-135. https://doi.org/10.1007/s11747-014-0403-8.
21.
Hu, L., & Bentler, P. M. (1998). Fit indices in covariance structure modeling: Sensitivity to underparameterized model misspecification. Psychological Methods, 3(4), 424-453. https://doi.org/10.1037/1082-989X.3.4.424.
22.
I.M.A.R.C. (2024). Thị trường dịch vụ ăn uống Việt Nam giai đoạn 2025-2033. https://www.imarcgroup.com/report/vi/vietnam-food-service-market.
23.
I.M.A.R.C. (2025). Plant-Based Food Market Size, Share, Trends and Forecast 2026-2034”. https://www.imarcgroup.com/plant-based-food-market.
24.
iPOS.vn N. P. (2025). Báo cáo thị trường kinh doanh ẩm thực tại Việt Nam 6 tháng đầu năm 2025”. https://ipos.vn/thong-cao-bao-chi-ipos-vn-va-nestle-professional-cong-bo-bao-cao-thi-truong-kinh-doanh-am-thuc-tai-viet-nam-6-thang-dau-nam-2025-2/.
25.
iPOS.vn N. P. & V.I.R.A.C. (2026). Báo cáo thị trường kinh doanh ẩm thực tại Việt Nam năm 2025”. https://ipos.vn/thong-cao-bao-chi-ipos-vn-va-nestle-professional-cong-bo-bao-cao-thi-truong-kinh-doanh-am-thuc-tai-viet-nam-nam-2025/.
26.
Kautish, P., Thaichon, P., & Soni, P. (2024). Environmental values and sustainability: Mediating role of nature connectedness, and love for nature toward vegan food consumption. Journal of Consumer Behaviour, 23(3), 1130-1145. https://doi.org/10.1002/cb.2267.
27.
Kim, M. J., Hall, C. M., & Kim, D.-K. (2020). Predicting environmentally friendly eating out behavior by value-attitude-behavior theory: Does being vegetarian reduce food waste? Journal of Sustainable Tourism, 28(6), 797-815. https://doi.org/10.1080/09669582.2019.1705461.
28.
Kim, Y.-J., & Jeon, H.-M. (2024). The Role of Experiential Quality in a Vegetarian Restaurant from an Eco-Friendly Perspective. Sustainability, 16(12), 4975. https://doi.org/10.3390/su16124975.
29.
Kock, N. (2015). Common Method Bias in PLS-SEM: A Full Collinearity Assessment Approach. International Journal of E-Collaboration (IJeC), 11(4), 1-10. https://doi.org/10.4018/ijec.2015100101.
30.
Kock, N., & Hadaya, P. (2018). Minimum sample size estimation in PLS-SEM: The inverse square root and gamma-exponential methods. Information Systems Journal, 28(1), 227-261. https://doi.org/10.1111/isj.12131.
31.
Lawrence, M. A., Baker, P. I., Pulker, C. E., & Pollard, C. M. (2019). Sustainable, resilient food systems for healthy diets: The transformation agenda. Public Health Nutrition, 22(16), 2916-2920. https://doi.org/10.1017/S1368980019003112.
32.
Le Tan, T., Thy, N. T. M., Anh, N. T., Quyen, P. N. H., Quynh, D. D. N., & Uyen, D. H. C. (2021). Research on Factors Affecting the Choice of Vegetarian Restaurants in Vietnam. International Journal of Community Service & Engagement, 2(4), 118-137. https://doi.org/10.47747/ijcse.v2i4.441.
33.
Mattila, A. S. (2001). Emotional bonding and restaurant loyalty”. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
34.
Monkey I. (2024). 25 most vegetarian friendly countries in the World”, truy cập ngày 18 tháng 12 năm 2025. https://finance.yahoo.com/news/25-most-vegetarian-friendly-countries-134358338.html.
35.
Namkung, Y., & Jang, S. C. (2007b). Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions. Journal of Hospitality and Tourism Research, 31(3), 387-409. https://doi.org/10.1177/1096348007299924.
36.
Nguyen, T. N., Lobo, A., & Nguyen, B. K. (2018). Young consumers’ green purchase behaviour in an emerging market. Journal of Strategic Marketing, 26(7), 583-600. https://doi.org/10.1080/0965254X.2017.1318946.
37.
Oliver, R. L. (2010). Satisfaction: A Behavioral Perspective on the Consumer (2nd ed.)”). M.E. Sharpe.
38.
Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality”. Journal of Retailing, 64(1), 12-40.
39.
Podsakoff, P. M., MacKenzie, S. B., Lee, J.-Y., & Podsakoff, N. P. (2003). Common method biases in behavioral research: A critical review of the literature and recommended remedies. Journal of Applied Psychology, 88(5), 879-903. https://doi.org/10.1037/0021-9010.88.5.879.
40.
Rosenfeld, D. L. (2018). The psychology of vegetarianism: Recent advances and future directions. Appetite, 131, 125-138. https://doi.org/10.1016/j.appet.2018.09.011.
41.
Rosenfeld, D. L. (2019). Psychometric properties of the Dietarian Identity Questionnaire among vegetarians. Food Quality and Preference, 74, 135-141. https://doi.org/10.1016/j.foodqual.2019.01.020.
42.
Ryu, K., & Jang, S. (2008). DINESCAPE: A scale for customers’ perception of dining environments”. Journal of Foodservice Business Research, 11(1), 2-22.
43.
Stevens, P., Knutson, B., & Patton, M. (1995). Dineserv: A tool for measuring service quality in restaurants. The Cornell Hotel and Restaurant Administration Quarterly, 36(2), 5-60. https://doi.org/10.1016/0010-8804(95)93844-K.
44.
Tajfel, H. E. (1978). Differentiation between social groups: Studies in the social psychology of intergroup relations”. Academic press.
45.
Tổng cục Du lịch và Bộ Thương mại. (1996).
46.
Tú N. T. (2024). Giáo trình quản trị nhà hàng”. Nhà xuất bản Hà Nội.
47.
Tuncer, I., Unusan, C., & Cobanoglu, C. (2021). Service Quality, Perceived Value and Customer Satisfaction on Behavioral Intention in Restaurants: An Integrated Structural Model. Journal of Quality Assurance in Hospitality & Tourism, 22(4), 447-475. https://doi.org/10.1080/1528008X.2020.1802390.
48.
Turner, J. C., Brown, R. J., & Tajfel, H. (1979). Social comparison and group interest in ingroup favouritism. European Journal of Social Psychology, 9(2), 187-204. https://doi.org/10.1002/ejsp.2420090207.
49.
Việt N. H., & Khoa N. B. (2014). Mô hình và khung thang đo chất lượng và giá trị các loại dịch vụ ở Việt Nam”. Tạp chí Khoa học Thương mại, số, 72, 3-9.
50.
Zhang, M., Zhang, Y., Hallman, W. K., & Williams, J. D. (2021). Eating green for health or social benefits? Interactions of attitudes with self-identity on the consumption of vegetarian meals among U.S. and Chinese college students. Appetite, 167, 105652. https://doi.org/10.1016/j.appet.2021.105652.

Related

Other articles in this issue

TẠP CHÍ SỐ ĐẶC BIỆT 4

View Issue