A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives
Yıl: 2015 Cilt: 3 Sayı: 2 Sayfa Aralığı: 3 - 11 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022
A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives
Öz: This study aims to find an answer for the question that is whether there are differences between Rome and Alanya restaurants green management practices from managerial perspectives. So, the study focuses on measuring and comparing the perceptions of Italian and Turkish restaurant managers with green management practices in their own restaurants. Because of their tourism potential and being one of the most important destinations of the country, Rome and Alanya were selected as research areas in the study. Restaurants in the centre of both cities were included in the research. Restaurants located in the city centre were visited and explained the voluntary participation and the aim of the research. In total 181 responses, 98 from Turkish and 83 from Italian, were obtained in January and March 2015. Research results indicate that water-saving, energy saving practices, selective collection of solid residues, and reduction in the use of environmentally dangerous products are important for both Italian and Turkish restaurant managers. But t-test results do show that there are some outstanding differences between the priority preferences of Italian and Turkish restaurant managers for green management practices.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- Alonso-Almeida, M.M. (2009). The corporate boards in the global hotel chains: analysis from a gender perspective, Tourist Studies and Perspectives, 18 (2), 112-125.
- Alonso-Almeida, M.M. (2013). Environmental management in tourism: students perspectives and managerial practice in restaurants from a gender perspective, Journal of Cleaner Production, 60, 201-207.
- Armstrong, E.K. (2003). Applications of role playing in tourism management reaching: evaluation of a learning method, Journal of Hospitality, Leisure, Sport and Tourism Education, 2 (1), 5-16.
- Barutcu, S., Dogan, H. and Unguren, E. (2011). Tourists perceptions and satisfaction of shopping in Alanya region: a comparative analysis of different nationalities, Procedia-Social and Behavioral Sciences, 24, 1049-1059.
- Chen, C.T, Cheng, C.C, and Hsu, F.S. (2013). GRSERV scale: an effective tool for measuring consumer perceptions of service quality in green restaurants. Total Quality Management, 1-13.
- Choi, G., and Parsa, H.G. (2006). Green practices II: Measuring restaurant managers psychological attributes and their willingness to charge for the green practices, Journal of Foodservice Business Research, 9, 41-63.
- Choi, G., Parsa, H.G., Siagala, M. and Putrevu, S. (2009). Consumers environmental concerns and behaviors in the lodging industry: A comparison between Greece and the United States, Journal of Quality Assurance in Hospitality and Tourism, 10 (2), 93-112.
- Chou, C.J., Chen, K.S. and Wang, Y.Y. (2012), Green practices in the restaurant industry from an innovation adoption perspective: Evidence from Taiwan, International Journal of Hospitality Management, 31, 703-711.
- Dewald, B., Bruin, B.J. Jang, Y.J. (2014), US consumer attitudes towards green restaurants, Anatolia: International Journal of Tourism and Hospitality Research, 25 (2), 171-180.
- DiPietro, R.B., Gregory, S. and Jackson, A. (2013a), Going Green in Quick-Service Restaurants: Customer Perceptions and Intensions, International Journal of Hospitality and Tourism Administration, 14, 139-156.
- DiPietro, R.B., Yang, C. and Partlow, C. (2013b), Green practices in upscale foodservice operations: customer perceptions and purchase intentions, International Journal of Contemporary Hospitality Management, 15 (5), 779- 796.
- Dogan, H., Unguren, E. and Barutcu, S. (2012), Russian and German tourist potential and satisfaction in sustainable competitive advantage of Alanya destination, Tourismos: An International Multidisciplinary Journal of Tourism, 7 (2), 381-399.
- England, P. (2010). The gender revolution: uneven and stalled, Gender and Society, 24, 149-166.
- Dutta, K., Umashanker, V., Choi, G. and Parsa, H. G. (2008). A comparative study of consumers green practice orientation in India and the United States: A study from the restaurant industry, Journal of Foodservice Business Research, 11 (3), 269-285.
- Gilg, A., Barr, S., Ford, N. (2005). Green consumption or sustainable lifestyle? Identifying the sustainable consumer. Futures, 37, 481-490.
- Graci, S. and Dodds, R. (2008). Why go green? The business case for environmental commitment in the Canadian Hotel Industry? Anatolia: An International Journal of Tourism and Hospitality Research, 19 (2), 251-270. Green Restaurant Association, (2007). Cetification Standards. Retrieved 12 January 2015 from http://www.dinegreen.com.
- Green Table Australia, (2013). Restaurant&CateringEnvironmental Sustainability-Green Table. Retrieved 15
- January 2015, from http://www.restaurantcater.asn.au. Green Table Network, (2007). What is Green Table-Green Table Network. Retrieved 10 January 2015, from http://greentable.net/home/about.
- Gronhoj, A. and Olander, F. (2007). A gender perspective on environmentally related family consumption, Journal of Consumer Behaviour, 6 (4), 216-228.
- Ham, S. And Lee, S. (2011). US restaurant companies green marketing via a company websites: Impact on financial performance. Tourism Economicas, 17, 1055-1069.
- Han, H., Hsu, L.T. and Lee, J.S. (2009). Empirical investigation of the roles of attitudes toward green behaviors, overall image, gender, and age in hotel customers eco-friendly decision-making process, International Journal of Hospitality Management, 28, 519-528.
- Hu, H., Parsa, H.G. and Self, J. (2010). The dynamics of green restaurant patronage. Cornell Hospitality Quarterly, 51 (3), 344-362.
- Hudson, S. and Miller, G. (2005). Ethical orientation and awareness of tourism students, Journal of Business Ethics, 62, 383-396.
- Iaquinto, A. (2014). Sustainable practices among independently owned restaurants in Japan, Journal of Foodservice Business Research, 17, 147-159.
- Jang, Y.J., Kim, W.G. and Bonn, M.A. (2011). Generation Y consumers selection attributes and behavioural intentions concerning green restaurants, International Journal of Hospitality Management, 30 (4), 803-811.
- Jeong, E., Jang, S.C., Day, J. and Ha, S. (2014). The impact of eco-friendly practices on green image and customer attitudes: An investigation in cafe setting, International Journal of Hospitality Management,14, 10-20.
- Jones, P., Comfort, D. And Hillier, D. (2004). A case study of local food and its routes to market in the U.K., British Food Journal, 106 (4), 328-335.
- Kim, Y.J., Njite, D. and Hancer, M. (2013). Anticipated emotion in consumers intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior, International Journal of Hospitality Management, 34, 255-262.
- Lorenzini, B., (1994). The green restaurant. Part II. Systems and service, Restaurants and Institutions, 104 (11), 119- 136.
- Marcus, A. A. and Fremeth, A.R. (2009). Green management matters regardless, Academy of Management, August, 17-26.
- Martinelli, F. (2008). Inland tourism: social actors and tourist places, International Review of Sociology, 18 (1), 31-38. McKenzie, G.K. (2007). Belizean women and tourism work: opportunity or impediment?, Annals of Tourism Research, 34 (2), 477-496.
- Namkung, Y. and Jang, S.C. (2013). Effects of restaurant green practices on brand equity formation, International Journal of Hospitality Management, 33, 85-95.
- Ng, K. and Pine, R. (2003). Women and men in hotel management in Hong Kong: perceptions of gender and career development issues, International Journal of Hospitality Management, 22, 85-102.
- Pirani, S.I. and Arafat, H.A. (2014). Solid waste management in the hospitality industry: A review, Journal of Environmental Management, 146, 320-336.
- Schubert, F., Kandampully, J., Solnet, D. and Kralj, A. (2010). Exploring consumer perceptions of green restaurants in the US, Tourism and Hospitality Research, 10 (4), 286-300.
- Stys, B. (2008). Green restaurants: commercial kitchens face unique challenges as well as opportunities for saving energy and materials, Environmental Design and Construction, 11 (5), 64.
- Sustainable Restaurant Association, (2009). Environment/The Sustainable Restaurant Association. Retrieved 12 January 2015, from www.thesra.org. Tran, B. (2009). Green management: The reality of being green in business, Journal of Economics, Finance and Administrative Science, 14 (27), 21-45.
- UNWTO, (2014). Tourism Highlights. Retrieved 29 March 2015, from http://mkt.unwto.org/publication/unwtotourism-highlights-2014-edition. Wang, R. (2012). Investigations of important and effective effects of green practices in restaurants, Procedia-Social and Behavioral Sciences, 40, 94-98.
- Wang, Y.F., Chen, S.P., Lee, Y.C. and Tsai, C.T. (2013), Developing green management standards for restaurants: An application of green supply chain management, International Journal of Hospitality Management, 34, 263-273.
| APA | Doğan H, NEBİOĞLU O, DEMİRAĞ M (2015). A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. , 3 - 11. |
| Chicago | Doğan Hulusi,NEBİOĞLU OĞUZ,DEMİRAĞ Mehmet Derya A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. (2015): 3 - 11. |
| MLA | Doğan Hulusi,NEBİOĞLU OĞUZ,DEMİRAĞ Mehmet Derya A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. , 2015, ss.3 - 11. |
| AMA | Doğan H,NEBİOĞLU O,DEMİRAĞ M A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. . 2015; 3 - 11. |
| Vancouver | Doğan H,NEBİOĞLU O,DEMİRAĞ M A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. . 2015; 3 - 11. |
| IEEE | Doğan H,NEBİOĞLU O,DEMİRAĞ M "A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives." , ss.3 - 11, 2015. |
| ISNAD | Doğan, Hulusi vd. "A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives". (2015), 3-11. |
| APA | Doğan H, NEBİOĞLU O, DEMİRAĞ M (2015). A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. Journal of Tourism and Gastronomy Studies, 3(2), 3 - 11. |
| Chicago | Doğan Hulusi,NEBİOĞLU OĞUZ,DEMİRAĞ Mehmet Derya A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. Journal of Tourism and Gastronomy Studies 3, no.2 (2015): 3 - 11. |
| MLA | Doğan Hulusi,NEBİOĞLU OĞUZ,DEMİRAĞ Mehmet Derya A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. Journal of Tourism and Gastronomy Studies, vol.3, no.2, 2015, ss.3 - 11. |
| AMA | Doğan H,NEBİOĞLU O,DEMİRAĞ M A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. Journal of Tourism and Gastronomy Studies. 2015; 3(2): 3 - 11. |
| Vancouver | Doğan H,NEBİOĞLU O,DEMİRAĞ M A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives. Journal of Tourism and Gastronomy Studies. 2015; 3(2): 3 - 11. |
| IEEE | Doğan H,NEBİOĞLU O,DEMİRAĞ M "A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives." Journal of Tourism and Gastronomy Studies, 3, ss.3 - 11, 2015. |
| ISNAD | Doğan, Hulusi vd. "A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives". Journal of Tourism and Gastronomy Studies 3/2 (2015), 3-11. |
