SUSTAINABILITY PRACTICES IN CHAIN FOOD-BEVERAGE BUSINESSES

Ecem Akay; İlkay Yılmaz

Makale detayları

SUSTAINABILITY PRACTICES IN CHAIN FOOD-BEVERAGE BUSINESSES

Yazarlar:

Ecem Akay | İlkay Yılmaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.211-223

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286469

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 Increasing population, global warming and climate change, disturbance in ecological balance and various other parameters have revealed the effects of the food and beverage industry on the environment in the studies of scientists. In the studies on the subject, it has been observed that there is a lack of perceptions, attitudes and practices of the managers of chain food and beverage businesses within the scope of sustainability. Since chain food businesses are managed through a single-center, implementation, inspection and improvement of the aforementioned procedures require relatively more intensive work. Parameters such as locational differences, and the adequacy of kitchen and restaurant projects against the relevant procedures should be questioned, and as a result, reports should be prepared and potential threats and advantages should be archived. When necessary, the business should add it to the corporate culture book and train its personnel with up-to-date information through in-house training. They should transfer this training to the guests who prefer the business and convey the steps and importance to the guests at the right time and in the right way. This study aims to reveal sustainability practices in chain food and beverage businesses. The sample of the study consists of senior managers working in chain food and beverage businesses affiliated with the Istanbul Center. In this context, semi-structured interviews were conducted with a management team of 10 people in total, both at home and abroad. As a result of the qualitative study, an 8-question interview was held with the kitchen management team and the overseas growth operation. With the analysis of the data obtained in the study, it is understood that the managers have positive attitudes toward sustainable practices, but the relevant sectors information on the subject is insufficient yet.

 Increasing population, global warming and climate change, disturbance in ecological balance and various other parameters have revealed the effects of the food and beverage industry on the environment in the studies of scientists. In the studies on the subject, it has been observed that there is a lack of perceptions, attitudes and practices of the managers of chain food and beverage businesses within the scope of sustainability. Since chain food businesses are managed through a single-center, implementation, inspection and improvement of the aforementioned procedures require relatively more intensive work. Parameters such as locational differences, and the adequacy of kitchen and restaurant projects against the relevant procedures should be questioned, and as a result, reports should be prepared and potential threats and advantages should be archived. When necessary, the business should add it to the corporate culture book and train its personnel with up-to-date information through in-house training. They should transfer this training to the guests who prefer the business and convey the steps and importance to the guests at the right time and in the right way. This study aims to reveal sustainability practices in chain food and beverage businesses. The sample of the study consists of senior managers working in chain food and beverage businesses affiliated with the Istanbul Center. In this context, semi-structured interviews were conducted with a management team of 10 people in total, both at home and abroad. As a result of the qualitative study, an 8-question interview was held with the kitchen management team and the overseas growth operation. With the analysis of the data obtained in the study, it is understood that the managers have positive attitudes toward sustainable practices, but the relevant sectors information on the subject is insufficient yet.

 Increasing population, global warming and climate change, disturbance in ecological balance and various other parameters have revealed the effects of the food and beverage industry on the environment in the studies of scientists. In the studies on the subject, it has been observed that there is a lack of perceptions, attitudes and practices of the managers of chain food and beverage businesses within the scope of sustainability. Since chain food businesses are managed through a single-center, implementation, inspection and improvement of the aforementioned procedures require relatively more intensive work. Parameters such as locational differences, and the adequacy of kitchen and restaurant projects against the relevant procedures should be questioned, and as a result, reports should be prepared and potential threats and advantages should be archived. When necessary, the business should add it to the corporate culture book and train its personnel with up-to-date information through in-house training. They should transfer this training to the guests who prefer the business and convey the steps and importance to the guests at the right time and in the right way. This study aims to reveal sustainability practices in chain food and beverage businesses. The sample of the study consists of senior managers working in chain food and beverage businesses affiliated with the Istanbul Center. In this context, semi-structured interviews were conducted with a management team of 10 people in total, both at home and abroad. As a result of the qualitative study, an 8-question interview was held with the kitchen management team and the overseas growth operation. With the analysis of the data obtained in the study, it is understood that the managers have positive attitudes toward sustainable practices, but the relevant sectors information on the subject is insufficient yet.

 Artan nüfus, küresel ısınma ve iklim değişikliği, ekolojik dengedeki bozukluk ve diğer çeşitli parametreler yiyecek içecek endüstrisinin çevreye olan etkilerini bilim insanları araştırmaları ile ortaya koymuştur. Konuyla ilgili araştırmalarda zincir yiyecek içecek işletmelerinin yöneticilerinin sürdürülebilirlik kapsamında algıları, tutumları ve uygulamaları konusunda bir eksiklik olduğu gözlemlenmiştir. Zincir yiyecek işletmeleri tek bir merkez üzerinden yönetildiği için sözü edilen prosedürleri uygulamaları, denetlemeleri ve iyileştirmeleri nispeten daha yoğun çalışmayı gerektirmektedir. Lokasyonel farklılıklar, mutfak ve restoran projelerinin ilgili prosedürler karşısında yeterliliği gibi parametreler sorgulanmalı ve bunların sonucunda raporlar hazırlanarak olası tehditlerle birlikte avantajlar arşivlenmelidir. Gerektiğinde işletme kurum kültürü kitabına eklemeli ve kurum içi eğitimlerle personellerini sürekli güncel bilgi ile eğitmelidir. Bu eğitimleri işletmeyi tercih eden misafirlere aktarmalı söz konusu adımları ve önemleri misafirlere doğru zamanda doğru şekilde aktarmalıdırlar. Bu çalışmanın amacı zincir yiyecek içecek işletmelerinde sürdürülebilirlik uygulamalarını ortaya koymaktır. Çalışmanın örneklemini İstanbul Merkezine bağlı zincir yiyecek içecek işletmelerinde görev yapan üst düzey yöneticiler oluşturmaktadır. Bu bağlamda yurtiçi ve yurtdışında toplamda 10 kişilik bir yönetim ekibi ile yarı yapılandırılmış görüşme yapılmıştır. Yapılan nitel çalışma neticesinde mutfak yönetim ekibi ve yurtdışı büyüme operasyonu ile 8 soruluk bir görüşme sağlanmıştır. Çalışmada elde edilen verilerin analizi ile yöneticilerin sürdürülebilir uygulamalara karşı olumlu tutumlarda olduğu lakin henüz ilgili sektörün konuyla ilgili bilgilerinin yetersiz olduğu anlaşılmaktadır.

Makale detayları

SUSTAINABILITY PRACTICES IN CHAIN FOOD-BEVERAGE BUSINESSES

Yazarlar:

Ecem Akay | İlkay Yılmaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.211-223

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286469

pISSN:

2602-4144

Sustainable restaurant

Sustainability practices

Chain Food and Beverage Businesses

Sürdürülebilir restoran

Sürdürülebilirlik uygulamaları

Zincir Yiyecek İçecek İşletmeleri

Sayı

Makale detayları

SUSTAINABILITY PRACTICES IN CHAIN FOOD-BEVERAGE BUSINESSES

Yazarlar: Ecem Akay | İlkay Yılmaz

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.211-223

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001286469

pISSN: 2602-4144

Sustainable restaurant

Sustainability practices

Chain Food and Beverage Businesses

Sürdürülebilir restoran

Sürdürülebilirlik uygulamaları

Zincir Yiyecek İçecek İşletmeleri

Sayı

Yazarlar:

Ecem Akay | İlkay Yılmaz

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.211-223

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286469

pISSN:

2602-4144