مجلة اقتصاد المال و الأعمال
Volume 2, Numéro 3, Pages 659-672
2018-09-21

Green Practices In Quick Service Restaurants: Dimensions And Obstacles



Authors : محمد احمد السعيد . محمد عبدالفتاح زهرى .

Abstract

Environmental sustainability is become an essential part of business practices in all industries. The restaurant industry has tended to be slower to adopt green practices than other segments of the hospitality industry, but they are currently following suit and are adopting practices that are beneficial for the environment and reduce the negative impacts. This research aims to identify to what extent the investigated quick service restaurants (QSRs) chains in Greater Cairo implement the green practices. In order to achieve this aim, personal interviews questions were prepared with a random sample of the managers with 96 managers in investigated international QSRs chains in Greater Cairo. The results of the filed study showed that the majority of the investigated restaurants indicated that the level of implementation of green practices was moderate. Also the results showed that from the obstacles of the implementation of green practices; Lack of knowledge of the managers and employees with green practices and the dimensions of its implementation, lack of financial resources. Also the results showed that from the benefits of implementation of green practices; increase profitability by reducing operation, increase customer satisfaction by providing safe organic products.

Keywords

Quick Services Restaurants ; Green Practices ; Dimensions ; Challenges.

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