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Green Practices To The Owners And Management Of Restaurant Business: An Empirical Study

Author

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  • FAROOQ Hossan

    (Department of Business Studies, Faculty of Business, University of Information Technology and Sciences (UITS), Dhaka, Bangladesh)

  • MAHADI Hasan

    (Department of Business Studies, Faculty of Business, University of Information Technology and Sciences (UITS), Dhaka, Bangladesh)

  • TOUHIDUL Islam

    (Department of Business Administration, NPI University of Bangladesh, 173/3, Narangai, Manikganj-1800, Bangladesh)

Abstract

Despite making a significant economic contribution, tourism today clearly has a negative influence on the environment. Along with other stakeholders, visitors are worried about environmental deterioration, and as their awareness of this issue grows daily, green practices in tourism are born. Restaurants can benefit from green practices by adopting them because they play a significant role in the tourism industry. The study focused on restaurants’ given importance on green practices. The research’s findings are obtained using a random sample technique, structured questionnaire interviews, and data editing in a reasonable way. The study explores that a poor number of restaurants can define green practice correctly but among them most of the restaurants have it consciously or unconsciously although such practices are not under full-fledged. Results also show that restaurants have a mixed grasp of environmental practices. Despite the fact that both owners and management understand the importance of environmental concerns, there is still a lack of instruments to fully execute them. The restaurant business must work together to prioritize and implement all practical green practices. In light of the restaurant industry’s negative effects on the environment, this research stresses the need of immediate collective action in the face of rising tourism.

Suggested Citation

  • FAROOQ Hossan & MAHADI Hasan & TOUHIDUL Islam, 2024. "Green Practices To The Owners And Management Of Restaurant Business: An Empirical Study," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 16(1), pages 58-74, June.
    • Handle: RePEc:blg:msudev:v:16:y:2024:i:1:p:58-74:n:6
    DOI: https://doi.org/10.54989/msd-2024-0006
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