SIGNIFICANCE AND APPLICATION OF THE GREEN PRACTICE CONCEPT IN HOSPITALITY INDUSTRY IN NOVI SAD
Keywords:
green practice, sustainable business, green restaurants, hospitality
Abstract
The application of the green practice in hospitality is becoming more widespread and the awareness of its importance is growing every day. As hospitality belongs to the industry that uses different materials, energy sources and generates different types of waste, the concept of green restaurants is a good sustainable solution for this type of problem that affects the environment. Green restaurants have a great opportunity and chance to create a competitive advantage and thus improves the corporate image, through a more efficient environmental policy and reducing operating costs. The subject of this paper is the importance and application of the concept of green practice in restaurant facilities. The task of the paper is to examine the employees of hospitality facilities on the territory of Novi Sad with the aim of researching the awareness among the employees about the importance of green restaurants and knowledge about them and the advantages they can achieve.
References
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35. Shamdasani, P., Chon-Lin, G., Richmond, D. (1993) Exploring GreenConsumers in an Oriental Culture: Role of Personal and Marketing Mix. Advances in consumer research, 20, 488-493.
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37. Shrum, L.J., McCarty, J.A., Lowrey, T.M. (1995) Buyer Characteristics of the Green Consumer and Their Implications for Advertising Strategy. Journal of Advertising, 24(2), 71-76.
38. Schubert, F. (2008) Exploring and predicting consumers’ attitudes and behaviours towards green restaurants. Ohio state, USA: The Degree Master’s of Science in the Graduate School of The Ohio State University.
39. Schubert, F., Kandampully, J., Solnet, D., Kralj, A., (2010) Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research, 10 (4), 286–300.
40. Schwaiger, M. (2004) Components and parameters of corporate reputation: an empirical study. Schmalenbach Business Review, 56, 46-71.
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46. Verma, V. K., Chandra, B., Kumar, S. (2019) Values and ascribed responsibility to predict consumers' attitude and concern towards green hotel visit intention. Journal of Business Research, 96, 206–216.
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2. Bohdanowicz, P. (2006) Environmental awareness and initiatives in the Swedish and Polish hotel industries – survey results. International Journal of Hospitality Management, 25(4), 662-682.
3. Boley, B. B., McGehee, N. G., Hammett, A. L. T. (2017) Importance performance analysis (IPA) of sustainable tourism initiatives: The resident perspective. Tourism Management, 58, 66–77.
4. Burke, E., (2007) Guide to green. Food and Drink, 8–11.
5. Carbonara, J. (2007) Foodservice goes green. Foodservice Equipment and Supplies, 60(9), 48-54.
6. Chan, E. S. W., Hsu, C. H. C. (2016) Environmental management research in hospitality. International Journal of Contemporary Hospitality Management, 28(5), 886–923.
7. Choi, G., Parsa, H. G. (2006) Green Practices II: Measuring restaurant managers' psychological attributes and their willingness to charge for the "Green Practices". Journal of Foodservice Business Research, 9(4), 41.
8. Choi, H., Jang, J., Kandampully, J. (2015) Application of the extended VBN theory to understand consumers' decisions about green hotels. International Journal of Hospitality Management, 51, 87–95.
9. Fernández-Robin, C., Celemín-Pedroche, M. S., Santander-Astorga, P., Alonso-Almeida, M. del M. (2019) Green Practices in Hospitality: A Contingency Approach. Sustainability, 11 (13), 3737.
10. Gössling, S., Hall, C.M., Weaver, D.B. (2009) Sustainable Tourism Futures: Perspectives on System. Routledge, New York: Restructuring and Innovations.
11. Halpenny, E.H. (2006) Examining the Relationship of Place Attachment with Pro-environmental Intentions. Northeastern Recreation Research Symposium, April 9-11, 2006 Bolton Landing, New York. U.S. Forest Service, Northern Research Station, 63-66.
12. Han, H., Hsu, L.T., Lee, J.S. (2009) Empirical Investigation of the Roles of Attitudes towards Green Behaviours, Overall Image, Gender, and Age in Hotel Customers’ Eco Friendly Decision Making Process. International Journal of Hospitality Management, 28, 519-528.
13. Han, H., Hsu, L. T., Sheu, C. (2010) Application of the Theory of Planned Behavior to green hotel choice: Testing the effect of environmental friendly activities. Tourism Management. 31(3), 325-334.
14. Hu, H.H., Parsa, H.G., Self, J. (2010) The Dynamics of Green Restaurant Patronage. Cornell Hospitality Quarterly, 51(3). 344-362.
15. Hwang, J., Choi, J. G. (2018) An investigation of passengers' psychological benefits from green brands in an environmentally friendly airline context: The moderating role of gender. Sustainability, 80, 10
16. Ismail, A., Kassim, A., Zahari, M.S. (2010) Responsiveness of restaurateurs towards the implementation of environmentally-friendly practices. South Asian Journal of Tourism and Heritage, 3(2), 1-10.
17. Jang, Y. J., Kim, W. G., Bonn, M. A. (2011) Generation Y consumers' selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management, 30, 803–811.
18. Jeong, E., Jang, S., Day, J., Ha, S. (2014) The impact of eco-friendly practices on green image and customer attitudes: An investigation in a café setting. International Journal of Hospitality Management, 41, 10–20.
19. Johnson, R. (2009) Organisational Motivations for Going Green for Profitability Versus Sustainability. Business Review, 13(1). 22-28.
20. Kim, Y. (2002) The Impact of Personal Value Structures on Consumer Proenvironmental Attitudes, Behaviours and Consumerism: A Cross-cultural Study. Doctoral Dissertation, College of Communication Arts and Sciences, Michigan State University.
21. Kim, Y., Choi, S. (2003) Antecedents of Proenvironmental Behaviours: AnExamination of Cultural Values, Self-efficacy, and Environmental attitudes. San Diego, CA: International Communication Association, Marriott Hotel.
22. Kim, Y., Choi, S.M. (2005) Antecedents of Green Purchase Behaviour: An Examination of Collectivism, Environmental Concern and PCE. Advances in Consumer Research, 32, 592-59.
23. Kim, S.-H., Lee, K., Fairhurst, A. (2017) The review of “green” research in hospitality, 2000-2014. International Journal of Contemporary Hospitality Management,29(1), 226–247.
24. Kim, J., Kim, S., Lee, J., Kim, P., Cui, Y. (2019) Influence of choice architecture on the preference for a pro-environmental hotel. Journal of Travel Research, 59, 512–527.
25. Knowles, T., Macmillan, S., Palmer, J., Grabowski, P., Hashimoto, A., (1999) The development of environmental initiatives in tourism: responses form the London hotel sector. International Journal of Tourism Research 1, 255–265
26. Line, N. D., Hanks, L., Zhang, L. (2016) Sustainability communication: The effect of message construals on consumers' attitudes towards green restaurants. International Journal of Hospitality Management, 57, 143–151.
27. Lorenzini, B. (1994) The Green Restaurant, Part II: Systems and Service. Restaurant and Institutions, 104(11), 119-136.
28. Lynes, J.K., Dredge, D. (2006) Going green: motivations for environmental commitment in the airline industry: a case study of Scandinavian airlines, Journal of Sustainable Tourism, 14(2), 116-138.
29. McNamara, K.E., Gibson, C. (2008) Environmental sustainability in practice? A macro- scale profile of tourist accommodation facilities in Australia’s coastal zone, Journal of Sustainable Tourism, 16(1), 85-100.
30. Miles, M. P., Covin, J. G. (2000) Environmental marketing: a source of reputational, competitive, and financial advantage. Journal of Business Ethics, 23(3), 299-311.
31. Myung, E., McClaren, A., Li, L. (2012) Environmentally related research in scholarly hospitality journals: current status and future opportunities” International Journal of Hospitality Management, 31(4), 1264-1275.
32. Nilnoppakun, A., Ampavat, K. (2016) Is Pai a sustainable tourism destination? Procedia – Economics and Finance, 39, 262–269.
33. Rahman, I., Reynolds, D., Svaren, S. (2012) How ‘green’ are North American hotels? An exploration of low-cost adoption practices, International Journal of Hospitality Management, 31(3), 720-727.
34. Sarmiento, C.V., Hanandeh, A.E., (2018) Customers’ perceptions and expectations of environmentally sustainable restaurants and the development of green index: The case of the Gold Coast, Australia. Sustainable Production and Consumption, 15, 16-24.
35. Shamdasani, P., Chon-Lin, G., Richmond, D. (1993) Exploring GreenConsumers in an Oriental Culture: Role of Personal and Marketing Mix. Advances in consumer research, 20, 488-493.
36. Shin, Y. H., Im, J., Jung, S. E., Severt, K. (2018) The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus. International Journal of Hospitality Management, 69, 21–29.
37. Shrum, L.J., McCarty, J.A., Lowrey, T.M. (1995) Buyer Characteristics of the Green Consumer and Their Implications for Advertising Strategy. Journal of Advertising, 24(2), 71-76.
38. Schubert, F. (2008) Exploring and predicting consumers’ attitudes and behaviours towards green restaurants. Ohio state, USA: The Degree Master’s of Science in the Graduate School of The Ohio State University.
39. Schubert, F., Kandampully, J., Solnet, D., Kralj, A., (2010) Exploring consumer perceptions of green restaurants in the US. Tourism and Hospitality Research, 10 (4), 286–300.
40. Schwaiger, M. (2004) Components and parameters of corporate reputation: an empirical study. Schmalenbach Business Review, 56, 46-71.
41. Soonthonsmai, V. (2007) Environmental or Green Marketing as Global Competitive Edge: Concept, Synthesis, and Implication. Venice, Italy: EABR (Business) and ETLC (Teaching) Conference Proceeding.
42. Szuchnicki, A.L. (2009) Examining the Influence of Restaurant Green Practices on Customer Return Intention. Las Vegas: Master of Science in Hotel Administration, William F.Harrah College of H.A, University of Nevada.
43. Tan, B.C., Yeap, P.F. (2012) What Drives Green Restaurant Patronage Intention? Faculty of Management, Multimedia University, 7(2), 215-223.
44. Tilikidou, I. (2007) The Effects of Knowledge and Attitudes upon Greeks’ Pro-environmental Purchasing Behaviour. Corporate Social Responsibility and Environmental Management, 14, 121-134..
45. Trang, H., Lee, J., Han, H. (2019) How do green attributes elicit guest pro-environmental behaviors? The case of green hotels in Vietnam. Journal of Travel & Tourism Marketing, 36(1), 14–28.
46. Verma, V. K., Chandra, B., Kumar, S. (2019) Values and ascribed responsibility to predict consumers' attitude and concern towards green hotel visit intention. Journal of Business Research, 96, 206–216.
47. Wan, P.Y.K. (2007) The Use of Environmental Management as a Facilities Management Tool in the Macao Hotel Sector. Facilities, 25(7/8). 286 – 295.
48. White, K. (2004) San Francisco Treat. Waste Age, 35(9), 30-31.
