Sustainability in food and beverages, focusing on sustainability indicators in restaurants { Budapest as an example}

Ghannam Mohammad (2021) Sustainability in food and beverages, focusing on sustainability indicators in restaurants { Budapest as an example}. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

PDF SUSTAINABILITY IN FOOD AND BEVERAGES, FOCUSING ON SUSTAINABILITY INDICATORS IN RESTAURANTS { BUDAPEST AS AN EXAMPLE}.pdf Hozzáférés joga: Csak nyilvántartásba vett egyetemi IP címekről nyitható meg Download (1MB)

Absztrakt (kivonat)

Abstract  Sustainable growth has become an essential requirement. Our world is suffering due to the excessive use of resources and the resulting waste, culminating in a red warning. It is time to take urgent environmental action and responsible action. Bearing in mind that the current common patterns inspire all companies to operate sustainably, especially after increasing community awareness of the value of sustainability.  Nowadays, many companies and organizations are trying to adopt and implement environmental marketing policies and practices. However, the fundamental issue is the amount of consumption, which is the opposite of sustainability. Hence, if we want to start thinking about how to act more appropriately from the perspective of consumption, it is wise to start with the hospitality industry, one of the most significant areas of consumption and jobs. This thesis aims to investigate sustainable practices in the restaurant community in Budapest and measure current measures applied in the policies of some restaurants. Moreover, relying on previous research in sustainability in general, and the hospitality and restaurant industry in particular, was mentioned in the research. The research was based on secondary research that included previous studies and primary research, including interviews with restaurant managers, owners, and chefs. Questions were asked face to face. The questions were based on previous studies in the same field, and some questions related to the research were added. The results were compared to related studies, and the results were written. It is essential to realize that our responsibility extends to nature and the economy, and society. There are negative impacts that mainly stem from human industries, which have a significant impact on food. When thousands of people face food shortages, our collective responsibility allows us to conserve resources for future generations and reduce pollution.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Turizmus Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-menedzsment

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	Budapest, Green restaurants, hospitality, Hungary, organization, sustainability
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2021. Szep. 22. 09:24
Utolsó módosítás:	2021. Szep. 22. 09:24

Actions (login required)

Tétel nézet