Green Practices in Quick Service Restaurants: Dimensions and Obstacles
Main Article Content
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
Article Details
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