無菸餐廳與業者特性影響業者是否採用無菸餐廳之探討
customers. The non-adopters perceived high financial barrier to become smoke-free due to additional costs related to renovation, and tended to favor dividing restaurants into smoking and non-smoking sections. Most restaurant owners felt that a city mandate, rather than voluntary participation, would be most effective in creating smoke-free environment.
The results showed that the diffusion of innovation theory appeared to be sufficiently applicable in this field of research. Characteristics such as the complexity、triability、
relative advantage、compatibility、and observability of smoke free restaurants seemed to be associated with the adoption decision.