title: Why be smoke-free? A qualitative study of smoke-free restaurant owner and manager opinions.
abstract: This qualitative study captured the opinions of the owners and managers of smoke-free restaurants. The purpose of this study, initiated by local citizens who were members of a group called Healthy Alamance, was to identify the motivations and experiences of restaurant owners and managers who had committed to smoke-free indoor environments. Telephone interviews were attempted with all 80 owners/managers of smoke-free restaurants in Alamance County, North Carolina, and 87.5% of these restaurant owners/managers completed the interview. The investigators isolated economic factors, customer demands and considerations, and environmental issues as the three principal categories describing smoke-free restaurant owners' and managers' motivations for becoming smoke free. The results from this study can be used to assist communities working toward the development of a smoke-free restaurant campaign.
authors: Department of Health Education and Promotion, East Carolina University, Greenville, North Carolina, USA.
authors: Hans H
authors: HH
authors: Johnson
authors: Craig
authors: C
authors: Becker
authors: Lynn
authors: L
authors: Inman
authors: Karen
authors: K
authors: Webb
authors: Cindy
authors: C
authors: Brady
mesh_terms: D055812:Community-Based Participatory Research / Q000458:organization & administration*; D004777:Environment; D006801:Humans; D009657:North Carolina; D036301:Qualitative Research; D012147:Restaurants / Q000191:economics* / Q000331:legislation & jurisprudence*; D014028:Tobacco Smoke Pollution / Q000331:legislation & jurisprudence*
chemical_list: D014028:Tobacco Smoke Pollution