Opportunities to Achieve a Sustainable Restaurant Business

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  • Olga Mancheva-Ali Vasil Levski National Military University, Veliko Tarnovo, Bulgaria
  • Ilyan Lilov Vasil Levski National Military University, Veliko Tarnovo, Bulgaria

Klíčová slova:

sustainability, restaurant business, development

Abstrakt

This report examines the place of restaurant business in the tourism system and its importance in the formation and realization of the tourist product. Due to its leading role in tourism, opportunities are being sought to apply new tools and methods to achieve sustainable development, including reducing its harmful impact on the environment and creating new, more favourable habits for consumers. There is a study of good practices in the world and their potential application in Bulgarian catering establishments as possible ways to achieve sustainable restaurants. In addition, a survey is conducted among potential users of restaurant services to determine their attitude and role in achieving sustainable results.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Reference

BACCHUS magazine (2017), “Nominations for "Restaurant of the year” Bacchus, Acqua Panna & San Pellegrino" for 2016”, available at:

Culinary Arts Institute (2015), “The first culinary competition on sustainable cooking in Bulgaria!”, available at: http://culinaryartseurope.com/bg/2015/12/04/purvo-sustezanie-po-ustoichivo-gotvene/ (08 July 2018)

Green Restaurant Association (n.d.), available at: http://www.dinegreen.com/green-my-restaurant

https://www.bacchus.bg/novini/2017/02/22/2922754_nominaciite_za_restorant_na_godinata_bakhus_acqua/ (08 July 2018)

Hwang, J., Zhao, J. (2010), “Factors influencing customer satisfaction or dissatisfaction in the restaurant business using AnswerTree methodology”, Journal of Quality Assurance in Hospitality & Tourism, Vol. 11, No. 2, pp. 93-110.

Kjærheim, K., Mykletun, R., Haldorsen, T. (1996), “Selection into the restaurant business based on personality characteristics and the risk of heavy drinking”, Personality and Individual Differences, Vol. 21, No. 4, pp. 625-629.

Kwok, L., Yu, B. (2013), “Spreading social media messages on Facebook: An analysis of restaurant business-to-consumer communications”, Cornell Hospitality Quarterly, Vol. 54, No. 1, pp. 84-94.

Mihaylov, M. (2014), Sustainable development of tourism, New Bulgarian University, Sofia, pp. 17-25.

Revell, A., Blackburn, R. (2007), “The business case for sustainability? An examination of small firms in the UK's construction and restaurant sectors”, Business strategy and the environment, Vol. 16, No. 6, pp. 404-420.

State Gazzete of Bulgaria (2016), Tourism Act, available at: http://dv.parliament.bg/DVWeb/broeveList.faces (08 July 2018)

Stahování

Publikováno

2018-10-31

Jak citovat

Mancheva-Ali, O., & Lilov, I. (2018). Opportunities to Achieve a Sustainable Restaurant Business. ENTRENOVA - ENTerprise REsearch InNOVAtion, 4(1), 321–329. Získáno z https://hrcak.srce.hr/ojs/index.php/entrenova/article/view/13913

Číslo

Sekce

Business Administration & Business Economics, Marketing, Accounting