توسعه استانداردهای مدیریت سبز برای رستوران ها: استفاده از مدیریت زنجیره تامین سبز
|کد مقاله||سال انتشار||مقاله انگلیسی||ترجمه فارسی||تعداد کلمات|
|52178||2013||11 صفحه PDF||سفارش دهید||7540 کلمه|
Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : International Journal of Hospitality Management, Volume 34, September 2013, Pages 263–273
Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. However, research on applying green supply chain management (GrSCM) with process of food production to construct green management indicators for restaurants is lacking. This study thus establishes a green management standard with GrSCM that green restaurants can implement. This study combines GrSCM and food and beverage management to develop green restaurant standards, and primarily adopts the Delphi Technique to develop green standards of restaurant management. A total of 23 experts from government, industry, and academia were invited to participate. The results show that green restaurant management standards comprise three facets (green foods; green environment and equipment; and green management and social responsibility), nine sub-facets, and 81 indicators: besides five indicators for the new established restaurant, the remaining 76 were standards for existing restaurants in Taiwan. In addition to its practical implications, an important contribution of this study is its application of GrSCM to establish a green management standard for restaurants.