Smoking control in restaurants: The effectiveness of self-regulation in Australia

M.J. Schofield, R. Considine, C.A. Boyle and R. Sanson-Fisher

American Journal of Public Health, 1993, vol. 83, issue 9, 1284-1288

Abstract: Objectives. The provision of smoke-free areas in restaurants has been a controversial issue; the restaurant industry largely opts for a self- regulation approach. This study aimed to examine the effectiveness of self- regulation as a strategy in meeting the industry's and customers' perceived needs. Methods. Restaurateur and customer perspectives on the provision of smoke-free areas in restaurants were examined by survey among 365 restaurateurs and 1327 customers in New South Wales, Australia. Results. Less than 2% of restaurants were totally smoke-free; 22% provided some smoke-free areas. Customers were much more likely than owners to think that smoke-free areas should be provided. Owners appeared to be unaware of customers' views about smoke-free areas in restaurants. Conclusions. Little evidence was found to support the effectiveness of the self-regulation policy adopted by the restaurant industry. Characteristics of restaurants and owners associated with the provision of smoke-free areas are presented and implications of the findings are discussed.

Date: 1993
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Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:1993:83:9:1284-1288_3

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