This study proposes an integrated model that combines the theory of innovation adoption and the theory of planned behaviour(TPB) to investigate the attitudinal and behavioral decision factors on green practice. To achieve this purpose, data were collected by hotel culinary employees. A total of 180 employees were participated in this study from June to July in 2015. The data were analyzed by SPSS 21.0 statistical analysis program. The results demonstrate that perceived innovation adoption attributes had positive effects on attitude and green practice behavior intention partially. Specifically, relative advantage and trialability significantly affected attitude. Also, relative advantage, trialability and observability significantly affected green practice behavior intention. Lastly, attitude, social influence and perceived behavioral control had positive effects on green practice behavior intention. These findings offer practical guidelines for effective policy for hotel culinary employees to increase accepting environmental management activities. Finally, practical implications and suggestions for future research are discussed.