The effects of hotel green business practices on consumers’ loyalty intentions: an expanded multidimensional service model in the upscale segment

Abstract

Purpose

This study aims to present and empirically examines an expanded service model that incorporates green hotel practices together with a multidimensional/higher-order measurement model of service quality, as well as perceived value and satisfaction, to examine the relationships among these variables and hotel consumers’ loyalty/behavioral intentions (BI).

Design/methodology/approach

The model was examined using partial least squares structural equation modeling (PLS-SEM) using data gathered in August 2018 from 200 surveys completed by UK subjects who stayed at upscale European hotels.

Findings

The results of PLS-SEM found that hotel service quality has a direct and positive effect on perceived value, satisfaction and BI. There is also an indirect effect of service quality on BI through perceived value and satisfaction, while green practices only had a direct effect on perceived value, not satisfaction or BI.

Research limitations/implications

This study offers new insights into the network of causal relationships among determinants of hotel consumers’ BI. The results offer hotel operators a better understanding of specific green practices and service quality attributes they can use to more favorably influence consumers’ intentions to revisit the property and recommend them through positive word-of-mouth.

Originality/value

This research is particularly relevant in today’s reality characterized by travelers’ growing concern for green issues and business’ responsibilities toward the environment. Moreover, unlike previous studies, this study assumes a multidimensional scheme for service quality, further enhancing the understanding of hotel consumers’ BI relationships.

Citation

Assaker, G. (2020), "The effects of hotel green business practices on consumers’ loyalty intentions: an expanded multidimensional service model in the upscale segment", International Journal of Contemporary Hospitality Management, Vol. 32 No. 12, pp. 3787-3807. https://doi.org/10.1108/IJCHM-05-2020-0461