Abstract
Catering services is an important part in the tourism service system. Past researches focused on important topics like nutrition and food safety. It was only after the 1990s that the environmental topic was gradually given importance. This study attempted to find out the answer to the question whether green practices have strong effects on the image of the company and customers’ behavioral intentions in the hospitality industry, especially for green restaurant. The imporatnce- performance analysis measurement of performance as such provides only limited data in informing the allocation of resources to the hospitality industry, a shortcoming that becomes more marked in the circumstance of limited resources. A two-axis model is described which goes some way to addressing this deficiency.
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