ABSTRACT This study examines the commitment of hotel Food and Beverage (F attitudes and perceived behavioural control are associated with intentions and intentions are closely associated with reported practices. Affective bonds and subjective norms were not significant in this sample, indicating context‐dependent roles. The study contributes a psychometrically supported instrument for this context and a replicable framework that connects behavioural theory with operational practice. We propose managerial guidance for capability‐building, menu engineering and procurement that operationalises SDG 12, especially Targets 12.3 (food‐waste reduction) and 12.7 (sustainable procurement) and supports SDG 8 through green‐skills development and safer, higher‐quality work routines.
Tomaz et al. (Sun,) studied this question.
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