Route to Green Restaurant: Malaysian Perceptions and Attitudes
Juliana Langgat

Abstract
The changes in lifestyle and environmental concern has influence the selection of restaurant among customers. Thus, restaurant that are using locally grown foods for their menu and implement green management practices in their operations will be the selection. For this reason, restaurants have changed the way they are operating. In order to capture this issue, this study aims to explore customer perceptions and attitudes towards implementing green management practices in Malaysia restaurants. The survey was conducted online and there are 244 respondents has participated in this quantitative study. Descriptive and ANOVA analyses were performed to explore the respondent’s perceptions and attitudes in implementing the green practices in the restaurants. The main findings of this study have indicating a statistically significant different among demographic profiles in perceptions and attitudes towards green restaurant. The final section of this study discussed on how the perceptions and intentions of Malaysian influence the restaurant decision to embark into more sustainable operations.

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