Basudewa, Rangga and Hidayat, Nila K. (2018) The Impact Of Green Concept Implementation Towards Operational Performance: A Case Study Of Restaurant “X” In Tangerang And South Tangerang. Bachelor thesis, Swiss German University.

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Abstract

Despite the latest trend of green restaurants, many restaurants in Indonesia still have not implemented green concept due to many obstacles, such as high-cost, complicated systems, lack of awareness, lack of governmental support, etc. This research wants to look at the benefits of having green practices on the operational performance of a restaurant chain to see whether or not a restaurant should implement green concept. This study will bring the readers further to the literature review, which has been collected and reviewed and the primary research that was conducted through questionnaires and a brief interview. This research has successfully gathered 30 respondents of management level entry job of a restaurant chain. The analysis was done by using SEM PLS, using SmartPLS software. At the end of this research, it has been concluded that green practices boost operational performance significantly, as for the dimensions of green practices: green action and green food has only a slight difference in its impact on operational performance, with green food being the higher determinant.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Green Action; Green Concept; Green Food; Green Practices; Green Restaurant
Subjects:	T Technology > TH Building construction > TH880 Sustainable construction T Technology > TX Home economics > TX851 Dining-room service
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Astuti Kusumaningrum
Date Deposited:	04 Jun 2020 12:52
Last Modified:	04 Jun 2020 12:52
URI:	http://repository.sgu.ac.id/id/eprint/714

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