Green Practices in Quick Service Restaurants in Egypt (Analytical Study) | ||||
| International Journal of Heritage, Tourism and Hospitality | ||||
| Article 8, Volume 12, Issue 3 (Special Issue), March 2018, Page 133-144 PDF (416.33 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ijhth.2018.32116 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ahmed Mohamed; Mohamed Zohry; Mohamed Mahmoud; Mohamed Elsaied | ||||
| Abstract | ||||
| Environmental sustainability is become an essential part of business practices in all industries. Consumers' demand for safe and environmentally friendly products has also increased unexpectedly. Therefore, "greening" becomes a key of growth and progress for many organizations. 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, a self-administrated questionnaire was designed and distributed on a random sample of employees in the investigated restaurants. A total of 480 questionnaires were distributed, only 379 (78.9%) form were valid to analyse. The findings of the filed study showed that the majority of the investigated restaurants indicated that the level of implementation of green practices was moderate in all dimensions of green practices. Also the results showed that the majority of restaurants care about implementing energy conservation practices (i.e., Energy saving equipment and devices, such as energy-saving blubs) are used) on other hand, they aren't care about implementing sustainable food practices. | ||||
| Keywords | ||||
| Quick Services Restaurants; green Practices; Egypt | ||||
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