Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/115128
DC FieldValueLanguage
dc.contributorSchool of Hotel and Tourism Managementen_US
dc.contributorDepartment of Computingen_US
dc.creatorZhong, Hen_US
dc.creatorHao, Fen_US
dc.creatorZou, Yen_US
dc.creatorLiao, Jen_US
dc.creatorNg, Wen_US
dc.date.accessioned2025-09-09T07:42:00Z-
dc.date.available2025-09-09T07:42:00Z-
dc.identifier.issn0966-9582en_US
dc.identifier.urihttp://hdl.handle.net/10397/115128-
dc.language.isoenen_US
dc.publisherRoutledgeen_US
dc.subjectBroaden-and-build theoryen_US
dc.subjectContingency theoryen_US
dc.subjectEudaimonic well-beingen_US
dc.subjectHedonic well-beingen_US
dc.subjectHotel green practicesen_US
dc.subjectHotel star ratingsen_US
dc.subjectPro-environmental behavioren_US
dc.titleGreen practices, golden stars : how hotel ratings shape guests’ pro-environmental behavioren_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage873en_US
dc.identifier.epage897en_US
dc.identifier.volume34en_US
dc.identifier.issue4en_US
dc.identifier.doi10.1080/09669582.2025.2523926en_US
dcterms.abstractThis study explores the impact of green practices in Front of House (FOH) and Back of House (BOH) settings across different hotel star ratings on guests’ pro-environmental behavior. Grounded in the Contingency Theory and Broaden-and-Build Theory, the research consists of four distinct studies aimed at understanding how these green practices, coupled with hotel star ratings, influence guests’ hedonic and eudaimonic well-being, as well as their environmentally friendly actions. The experiments demonstrate that in luxury hotels, FOH practices significantly enhance pro-environmental behaviors by boosting hedonic well-being. Conversely, in economy hotels, BOH practices effectively foster eco-friendly behaviors by enhancing eudaimonic well-being. This study offers valuable insights into the psychological mechanisms that drive sustainable behavior in various hotel contexts, providing hotel managers and policymakers with crucial guidance on tailoring green strategies to optimize both sustainability efforts and guest experiences.en_US
dcterms.accessRightsembargoed accessen_US
dcterms.bibliographicCitationJournal of sustainable tourism, 2026, v. 34, no. 4, p. 873-897en_US
dcterms.isPartOfJournal of sustainable tourismen_US
dcterms.issued2026-
dc.identifier.scopus2-s2.0-105011691610-
dc.identifier.eissn1747-7646en_US
dc.description.validate202509 bcchen_US
dc.description.oaNot applicableen_US
dc.identifier.FolderNumbera4009a-
dc.identifier.SubFormID51918-
dc.description.fundingSourceRGCen_US
dc.description.fundingSourceOthersen_US
dc.description.fundingTextThis paper was supported by the National Social Science Foundation of China (23BGL175); Huaqiao University’s Academic Project Supported by the Fundamental Research Funds for the Central Universities, [24SKGC-QT01]; This project received funding from The Hong Kong Polytechnic University (UGC), [P0043849, P0043864, P0045695, P0045911]; the Research Grants Council under the RGC Early Career Scheme, [P0047204, 25504823]; the Innovation and Technology Commission, [P0043294, ITS/028/22FP]; and the Research Grants Council under the RGC General Research Fund, [15505324].en_US
dc.description.pubStatusPublisheden_US
dc.date.embargo2027-01-22en_US
dc.description.oaCategoryGreen (AAM)en_US
Appears in Collections:Journal/Magazine Article
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Embargo End Date 2027-01-22
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