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International Research Journal of Public and Environmental Health
Vol.1 (9),pp. 183-191, November 2014
ISSN 2360-8803
DOI:http://dx.doi.org/10.15739/irjpeh.006
Article 14/ID/JPRH100/09 pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License



Original Research Article

Responsiveness of fast-food chain managers along Far Eastern University (FEU-Manila) towards the implementation of green practices in restaurants

Jose S. Hilario

Far Eastern University, Manila, Philippines Institute of Education Science cluster.

Author Email: jhilario(at)feu.edu.ph
Tel.: +9323582019



date Received:     date Accepted: November 12, 2014     date Published:


 Abstract

Environmentally conscious polices are further penetrating the hospitality management industry with every passing year. Hotels and restaurants, even resorts and bars are working to implement green practices. This study empirically examined the different factors that may contribute to the responsiveness of fast- food chain restaurant managers towards implementation of green practices. Adopting the checklist of the Green Restaurant Association and National Restaurant Association through a face-to-face interview with fast-food chain restaurant managers along Far Eastern University-Manila, some meaningful insights were obtained. All of them were concerned about the protection of the environment, but are not fully aware and educated about the current condition in use of green practices in their respective establishments. Aside from inadequate knowledge in applying green practices, another important factor to consider were the demand and purchase of green products. Most of them projected it as an additional cost and same time customers would not demand or pressure them to be an environmentally-friendly company. Now is the time to further explore what we can be done as members of the hospitality management community to follow and implement existing practices and take initiative to develop and sustain green practices.


Key words: Fast-food chain, restaurant managers, green practices, responsiveness, solid wastes management


Hilario