توضیح عملکرد رستوران: ماهیت و مبانی خدمات پایدار و محیط سازمانی

This study examines whether the sustainable service and organizational environment of influential restaurant industry managers predict firm performance. We introduce a multiple mediation-moderate effects of the organizational environment: encouragement, pressure, and resources. These effects predict an organization’s performance, which we describe as providing an overall impression for customers and increasing the operation’s profit. We examined 464 firms whose names were listed with the Ministry of Economic Affairs. These firms have creative life industry certification from the restaurant or county environmental protection bureau as environmental protection restaurants. The results of our study revealed two critical mediators of perceived innovation and organizational resources that connected the relations between sustainable service and an organization’s performance. Additionally, our study found a significant interaction effect between encouragement and (competitive) pressure moderating the relationship between perceived innovation and the organization’s ability to harness resources.