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Greening the Service Delivery Process in Food Service Sector

Author

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  • Rosini Nawang Mustapen
  • Azmawani Abdul Rahman

Abstract

Greening the service sector study has currently increased as service sector become a part of climate change and environmental damage contributor and food service sectors are not exempted. This topic has been debated among scholars and practitioners for over the past 10 years due to increasing of environmental concern. The research in food service operator to date tend to involve the general green practices rather than specific stage process such as the service delivery process, since this process has pertinent connection in service operation. Thus, the purpose of this study is to identify the specific green practices in service process delivery of food service operator and then to review greening service process delivery factors that enhance the greening effort of food service operator through service delivery process. Finally, a conceptual model of the study is proposed.

Suggested Citation

  • Rosini Nawang Mustapen & Azmawani Abdul Rahman, 2017. "Greening the Service Delivery Process in Food Service Sector," International Journal of Academic Research in Business and Social Sciences, Human Resource Management Academic Research Society, International Journal of Academic Research in Business and Social Sciences, vol. 7(4), pages 1042-1052, April.
  • Handle: RePEc:hur:ijarbs:v:7:y:2017:i:4:p:1042-1052
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    References listed on IDEAS

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    1. Lemmink, Jos & de Ruyter, Ko & Wetzels, Martin, 1998. "The role of value in the delivery process of hospitality services," Journal of Economic Psychology, Elsevier, vol. 19(2), pages 159-177, April.
    2. Josep Llach & Maria Del Mar Alonso‐Almeida & Antoni García‐Castellví & Llorenç Bagur‐Femenias, 2015. "A Fresh Approach to Context Influence, Development and Performance in Environmental Management," Business Strategy and the Environment, Wiley Blackwell, vol. 24(8), pages 855-872, December.
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