Open AccessTHE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS
Author(s) -
Sia Tjun Han,
Wahyuniwati Wahyudi
Publication year - 2017
Publication title -
jurnal manajemen dan wirausaha/jurnal manajemen dan kewirausahaan
Language(s) - English
Resource type - Journals
eISSN - 2338-8234
pISSN - 1411-1438
DOI - 10.9744/jmk.19.2.91-98
Subject(s) - theory of planned behavior , purchasing , marketing , business , work (physics) , sustainable agriculture , psychology , food choice , norm (philosophy) , control (management) , sustainability , engineering , economics , political science , medicine , management , mechanical engineering , ecology , pathology , law , biology