Why be smoke-free? A qualitative study of smoke-free restaurant owner and manager opinions.
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.
Johnson
Hans H
HH
Department of Health Education and Promotion, East Carolina University, Greenville, North Carolina, USA.
Becker
Craig
C
Inman
Lynn
L
Webb
Karen
K
Brady
Cindy
C
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*
D014028:Tobacco Smoke Pollution