Challenges and benefits of implementing green practices at a restaurant / Jangwoo Jo, Eun-Kyong (Cindy) Choi, Jim Taylor.

Format:

Book

Author/Creator:

Jo, Jangwoo, author.

Choi, Eun-Kyong (Cindy), author.

Taylor, James Joseph, author.

Series:

SAGE Business cases.

SAGE Business cases

Language:

English

Subjects (All):

Social responsibility of business--Case studies.

Social responsibility of business.

Restaurant management--Case studies.

Restaurant management.

Physical Description:

1 online resource.

Place of Publication:

London : International CHRIE, 2020.

Summary:

Javier's is an American-cuisine casual-dining restaurant located in West Palm Beach, Florida. The owner of the restaurant, Javier, has a plan to implement green practices throughout the business operation and sees opportunities to gain competitive advantages in the market. On the other hand, Steven, the front of the house manager, does not support Javier's plan because he concerned that the potential benefits that Javier hopes for may not offset the challenges expected. Steven anticipates that the implementation of green practices will increase cost and price, create employee-training problems, and cause supply-chain management issues. Steven also thinks attempting to get the green restaurant certificate and joining the Green Business Challenge competition is not feasible enough considering the small size of the business.

Notes:

Orginally Published InJo, J., Choi, E. K., & Taylor J. (2020). Challenges and Benefits of Implementing Green Practices at a Restaurant. Journal of Hospitality & Tourism Cases, 8(3), 34-42.

Includes bibliographical references and index.

Description based on XML content.

ISBN:

1-5297-9864-7

9781529798647

OCLC:

1289630658