Green Practices in Quick Service Restaurants in Egypt (Analytical Study)

Mohamed, Asmaa S.; Zohry, Mohamed; Mahmoud, Mohamed; Elsaied, Mohamed Ahmed

doi:10.21608/ijhth.2018.32116

Cited by 3 publications

(2 citation statements)

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“…The study population involved all the customers who had visited green hotels in the past year. In Egypt, tourism policy incorporates green practices as a general objective (Mohamed, Zohry, Mahmoud, & Elsaied, 2018). El-Gouna town for instance, which is located 22 km north of Hurghada, was focused on the environment, when it was arranged and constructed.…”

Section: Sampling Proceduresmentioning

confidence: 99%

Understanding Guests’ Intention to Visit Green Hotels

Eid

Agag

Shehawy

2020

Journal of Hospitality & Tourism Research

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The purpose of this study was to expand existing knowledge of hotel consumers’ green behaviors by merging value-belief-norm theory and the theory of planned behavior into one theoretical framework to understand comprehensively consumers’ decision-making processes with respect to their intentions to visit a green hotel. Data collected from 757 respondents were analyzed. The results indicate that our integrated framework demonstrates a favorable level of prediction power for guests’ behavior, which verified the superiority of the suggested framework. Furthermore, its findings from fuzzy set qualitative comparative analysis indicate that: (a) attitude toward green hotels, perceived behavioral control, sense of obligation, and corporate image are key drivers of guests’ intentions to visit green hotels; (b) three distinct configurations of guests’ intention drivers are likely to result in a high degree of intentions among customers to visit green hotels. The three solutions all contain the conditions of high attitude, corporate image, biospheric value, and green activities, which means that these conditions are vital components of a high intention among customers to visit green hotels. This study contributes to the growing literature on sustainability in marketing and practice by providing useful insights about the determinants of guests’ behavior to use green hotels in the Egyptian hospitality context. It is one of the first empirical studies examining factors affecting guests’ behavior to use green hotels in the Egyptian hospitality context.

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Section: Sampling Proceduresmentioning

confidence: 99%

Understanding Guests’ Intention to Visit Green Hotels

Eid

Agag

Shehawy

2020

Journal of Hospitality & Tourism Research

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“…The hospitality industry where food service businesses are included aims to be more responsible and sensitive to environment these days [1]. Various businesses are showing great commitment to practices which minimizes energy and water consumption, the solid wastes generated and the sources of pollution and adopt the 3R's or the reuse, reduce, and recycle [2] [3].…”

Section: Introductionmentioning

confidence: 99%

The Environmental Responsibilities of Food Service Establishments in Nabua, Philippines

Idian¹,

Florendo²,

Tagum³

et al. 2022

JMSD

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Food service industry needs to observe and adopt existing and new environmental practices that are beneficial for the environment preservation and the conservation of natural resources on which they hugely depend to operate. With this, the purpose of this thesis is to assess the responsiveness of food service establishments specifically the local eateries or cafeterias in Nabua, Camarines Sur towards their environmental responsibilities. The study covers the demographic profile of the respondents and the business profile, the rate of environmental practices being observed by the establishments along: energy efficiency and conservation, water efficiency and conservation, recycling and composting, pollution prevention, and food packaging. These were the problems being encountered in observing these practices and the recommendations which are formulated based from the findings. At this moment in time, the food service industry has tended to be slower to adopt environmental practices than other segments of the hospitality industry, however are currently following suit and are adopting practices that are beneficial for the environment and reduce the negative impacts. To collect data and information, descriptive method was used and survey and informal interview were conducted. The respondents are the business owners and employees of eighteen selected food service establishments. The result showed that these establishments are highly observing environmental practices on the areas of pollution prevention, recycling and composting in observance with the existing ordinances. However, some of the practices in energy efficiency and conservation, water efficiency and conservation, and food packaging still has to be recognized and improved. Also, it was revealed that financial capacity is a big factor in observing such environmental practices. Nevertheless, with more information education campaign programs and activities implemented by the municipality and other concerned government agencies, food service operators will further deepen their understanding and intensify commitment to environmental initiatives within business.

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Investigating the satisfaction of Cairo casual-dining restaurants architectural atmospherics and its influences on the users’ behavioral intentions: On-site survey

Rabbow

2021

Ain Shams Engineering Journal

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Green Practices in Quick Service Restaurants in Egypt (Analytical Study)

Cited by 3 publications

References 0 publications

Understanding Guests’ Intention to Visit Green Hotels

Understanding Guests’ Intention to Visit Green Hotels

The Environmental Responsibilities of Food Service Establishments in Nabua, Philippines

Investigating the satisfaction of Cairo casual-dining restaurants architectural atmospherics and its influences on the users’ behavioral intentions: On-site survey

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