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Top Managers' Environmental Values, Leadership, and Stakeholder Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant Yoon Jung Jang Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Business Administration, Management, and Operations Commons, Management Sciences and Quantitative Methods Commons, and the Natural Resources Management and Policy Commons Recommended Citation Jang, Yoon Jung, "Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant" (2016). Graduate Theses and Dissertations. 15940. https://lib.dr.iastate.edu/etd/15940 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant by Yoon Jung Jang A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Hospitality Management Program of Study Committee: Tianshu Zheng, Co-major Professor Robert Bosselman, Co-major Professor Susan Wohlsdorf-Arendt Young-A Lee Eric D. Olson Iowa State University Ames, Iowa 2016 Copyright © Yoon Jung Jang, 2016. All rights reserved. ii TABLE OF CONTENTS Page LIST OF FIGURES ................................................................................................................ v LIST OF TABLES ................................................................................................................. vi ACKNOWLEDGEMENTS ................................................................................................. vii ABSTRACT .......................................................................................................................... viii CHAPTER 1. INTRODUCTION ......................................................................................... 1 Purpose of the Study .......................................................................................................... 4 Significance of the Study ................................................................................................... 5 Definitions of Terms .......................................................................................................... 5 Assumptions ....................................................................................................................... 7 Dissertation Organization .................................................................................................. 7 CHAPTER 2. REVIEW OF LITERATURE ...................................................................... 9 Corporate Environmental Sustainability ............................................................................ 9 Restaurants’ Environmental Sustainability ...................................................................... 11 Theoretical Models of Corporate Environmental Sustainability ..................................... 13 Stakeholder Engagement ................................................................................................. 16 Top Managers’ Environmental Values ............................................................................ 19 Top Managers’ Environmental Leadership ..................................................................... 20 Environmental Sustainability Strategy and Practices ...................................................... 22 Corporate Performance .................................................................................................... 24 Restaurant Characteristics ................................................................................................ 26 Proposed Model and Research Hypotheses ..................................................................... 27 The Role of Managers’ Environmental Value ............................................................ 27 The Role of Managers’ Environmental Leadership .................................................... 28 Stakeholder Engagement and Environmental Sustainability ...................................... 29 Environmental Sustainability and Corporate Performance ......................................... 30 Summary of the Literature .......................................................................................... 32 CHAPTER 3. RESEARCH METHODOLOGY ............................................................... 34 Use of Human Subjects .................................................................................................... 34 Research Design .............................................................................................................. 34 Study Population and Sample .......................................................................................... 35 Sampling Frame .......................................................................................................... 35 Sample Size ................................................................................................................. 36 Data Collection ................................................................................................................ 36 iii Survey Instrument ............................................................................................................ 38 Measures ..................................................................................................................... 38 Expert Reviews ........................................................................................................... 40 Online Questionnaire Development ............................................................................ 40 Pilot Test ..................................................................................................................... 41 Data Analysis ................................................................................................................... 42 CHAPTER 4. ENVIRONMENTAL SUSTAINABILITY IN THE RESTAURANT INDUSTRY: A COMPARISON OF PERFORMANCE BASED ON RESTAURANT CHARACTERISTICS .......................................................................................................... 44 Abstract ............................................................................................................................ 44 Introduction ...................................................................................................................... 45 Literature Review ............................................................................................................ 46 Restaurants’ Environmental Sustainability Strategies and Practices .......................... 46 Restaurant Characteristics ........................................................................................... 48 Research Methodology .................................................................................................... 49 Results .............................................................................................................................. 50 Profiles of Respondents .............................................................................................. 50 Current Environmental Sustainability Strategies and Practices .................................. 52 A Comparison of Performance by Chain Affiliation .................................................. 55 A Comparison of Performance by Restaurant Type ................................................... 58 Conclusions ...................................................................................................................... 61 References ........................................................................................................................ 65 CHAPTER 5. TOP MANAGERS’ ENVIRONMENTAL VALUES, LEADERSHIP, AND STAKEHOLDER ENGAGEMENT IN PROMOTING ENVIRONMENTAL SUSTAINABILITY IN THE RESTAURANT ................................................................... 69 Abstract ............................................................................................................................ 69 Introduction ...................................................................................................................... 70 Review of Literature ........................................................................................................ 72 Restaurants’ Environmental Sustainability ................................................................. 72 Top Managers’ Environmental Values ....................................................................... 73 Top Managers’ Environmental Leadership ................................................................. 75 Stakeholder Engagement and Environmental Sustainability ...................................... 77 Environmental Sustainability and Corporate Performance ......................................... 78 Methodology .................................................................................................................... 80 Sample and Data Collection .......................................................................................
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