The Main Dimensions of Green Hotel in Supply Chain Management: The Thai Hotel Industry

The effects of green supply chain management practices on firm performance: Empirical evidence from restaurants in Egypt

“…GrSCM is meant to integrate environmental concerns into supply chain management practices. A restaurant's GrSCM process includes some greening practices such as green management policy, green management planning, green food procurement, green menu planning, and cooking, green package for takeout, green kitchen environment, green dining environment, and green cleaning, and post-treatment (Chiu and Hsieh, 2016;Ronnakrit et al, 2016;Wang et al, 2013). In this study, these GrSCM practices were divided into three main dimensions: green management, green food, and green environment and equipment.…”

“…Green management is recognized as a policy aiming at constantly improving the quality of the environment quality, such as ecological communication, the development of employees in charge of environmental activities, and environmental management systems (Wang et al, 2013). In this study, the green management dimension includes two factors: green management policy and green management planning (Ronnakrit et al, 2016). Green management policies are statements that serve as guidelines for achieving environmental objectives (Ronnakrit et al, 2016).…”

“…In this study, the green management dimension includes two factors: green management policy and green management planning (Ronnakrit et al, 2016). Green management policies are statements that serve as guidelines for achieving environmental objectives (Ronnakrit et al, 2016). Organizations should have clear and easy-to-understand green management policies to help guide their environmental progress.…”

“…Organizations should have clear and easy-to-understand green management policies to help guide their environmental progress. A green management policy includes environmental communication with partners such as the selection of green suppliers and green education for both employees and customers (Ronnakrit et al, 2016).…”

“…There are certain benefits of adopting green practices in the food-service industry. These benefits include increased customers' purchasing intentions to pay more for green products (DiPietro et al, 2013;Namkung and Jang, 2017); increased customer satisfaction and loyalty (Barber and Deale, 2014); improved employee satisfaction and loyalty (Alcorn, 2014;Chiu and Hsieh, 2016); reduced operating costs (Chiu and Hsieh, 2016;Schubert et al, 2010); improved image and customer satisfaction (Chiu and Hsieh, 2016;Hu et al, 2010); enhanced competitiveness (Chiu and Hsieh, 2016;Schubert et al, 2010); and improved environmental and financial performance (Chiu and Hsieh, 2016;Hussain et al, 2019;Perramon et al, 2014). However, some barriers prevent the food-service industry from adopting green practices: high costs related to implementing environmental technologies (Chan, 2011), lack of social awareness and green education (Abbas and Hussien, 2017), lack of resources, lack of support, and uncertainty of outcomes (Chan, 2011).…”