Research Article
Analysis of Hygienic Behavioral Intention on Students of Culinary
@INPROCEEDINGS{10.4108/eai.3-6-2021.2310926, author={Sri Handajani}, title={Analysis of Hygienic Behavioral Intention on Students of Culinary}, proceedings={Proceedings of the 1st International Conference on Education, Humanities, Health and Agriculture, ICEHHA 2021, 3-4 June 2021, Ruteng, Flores, Indonesia}, publisher={EAI}, proceedings_a={ICEHHA}, year={2021}, month={8}, keywords={enterprise characters; virtual fashion show; pandemic period}, doi={10.4108/eai.3-6-2021.2310926} }- Sri Handajani
Year: 2021
Analysis of Hygienic Behavioral Intention on Students of Culinary
ICEHHA
EAI
DOI: 10.4108/eai.3-6-2021.2310926
Abstract
The purposes of this study were to analyze the hygienic behavioral intention on students of culinary using theory of planned behavior (TPB) and to analyze the prototype of hygienic behavioral intention on students of culinary during practical work. Respondents of this study were 150 culinary students, either in Diploma 3 or in Bachelor’s degree (S1), at State University of Surabaya. The data of this study was collected by utilizing questionnaire method in order to know the attitude, subjective norm, Perceived Behavioral Control, and the intention to behave hygienic. The collected data was analyzed descriptively and multivariate method. The results of this study showed that intention to behave hygienic on the students was influenced by attitude and perceived behavioral control, which the attitude was influenced by consequence and evaluation, whether, PBC was influenced by power of individual feeling and ability to control his/her behavior. The subjective norm did not have any influence toward the enhancement of the intention to behave hygienic although motivation and normative belief had an influence toward the enhancement of subjective norm. Nevertheless, PBC had the strongest influence to the intention to behave hygienic.
