Award Date

2009

Degree Type

Thesis

Degree Name

Master of Science in Hotel Administration

Department

Hotel Administration

Advisor 1

Yen-Soon Kim, Committee Chair

First Committee Member

Christine Bergman

Second Committee Member

Carola Raab

Graduate Faculty Representative

Sheng Wang

Number of Pages

71

Abstract

In recent years there has been an increased awareness of how the actions of the foodservice industry are effecting the environment. With this awareness we have begun to see a change in priorities for both new and existing businesses. At the forefront of this change in the "green" direction is the GRA who certifies how eco-friendly an establishment is based on its' environmental guidelines. This study will examine the correlation between customer return intention and the institution of green practices within a restaurant setting. The expected outcome would be that a restaurant that is certified green or, implementing measures to become more sustainable will have higher customer retention, than those who choose to operate using traditional operational practices.

Keywords

Certified green restaurants; Customer patronage; Environment; Green practices; Green Restaurant Association (GRA); Restaurants; Return intention; Sustainability

Disciplines

Business Administration, Management, and Operations | Natural Resources and Conservation | Sustainability

Language

English