A Case Study on Sustainable Kitchen Management Process in Restaurant Businesses
Chapter from the book:
Gökçe,
A.
&
Coşkun,
G.
&
Eker,
N.
&
Dilmaç,
E.
&
Çolak,
O.
(eds.)
2023.
New Trends in Tourism.
Synopsis
Aim
The aim of the study is to examine sustainable kitchen management in restaurant businesses, evaluate sustainable kitchen management processes, practices and variables, and make some inferences and suggestions regarding the development of the process by determining the situation.
Method
In the research, qualitative research method was used to aim to obtain in-depth information in order to provide a framework regarding the sustainable kitchen management process in restaurant businesses. In this regard, interviews were held with the kitchen staff of first-class restaurant establishments that adopt a sustainable management approach, and the data obtained from the interviews were analyzed with the thematic analysis method based on case study.
Findings
In the study, various data were obtained on topics such as the facts associated with sustainable management, the basic requirements needed for sustainable kitchen management, competencies, implemented policies and planning, practices, control processes, and the results of the sustainable kitchen management process. The data in question was evaluated by classifying it into themes, categories, codes and explanations in the findings section of the study.
Results and Suggestions
It has been stated that restaurant businesses that adopt a sustainable kitchen management approach have some beneficial outcomes in financial, environmental, social and managerial terms. Restaurant businesses that have not yet developed sufficiently in the adoption of sustainable kitchen management will need investment, time, labor, etc. It was examined within the framework of the elements and some suggestions were made to evaluate it in theoretical and practical context.
Originality
The unique value of the study is to present elements such as requirements, competencies, plans, policies, practices and control procedures regarding sustainable kitchen management in restaurant businesses, in the context of process management and thematic analysis, through first-class restaurants with sustainability certificates.
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License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Published
DOI
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Copyright (c) 2023 Güliz Coşkun, Akif Gökçe, Nuray Eker, Eminsafa Dilmaç, Oğuz Çolak; Vahit Oğuz Kiper, Akif Gökçe, Neelima Moli, Burak Atasoy, Burhanettin Zengin, Uğur Zeren, Kursad Ozbay, Mehmet Sarıısık, Turgut Türkoğlu, Nurullah Kart, Hüseyin Pamukçu, Necdet Hacıoğlu, Meliha Sena Yıldırgan, Ebru Arıcı, Aziz Gökhan Özkoç, Orhan Batman, Zeynep Yener, Berna Ercan, Gülçin Özbay, Güliz Coşkun, Eminsafa Dilmaç, Gülin Yetim, Ümit Şengel, Zeynep Utkan, Melisa Ateş, Bayram Akay, Mehmet Akif Öncü, Taner Kömür, Zeynep Kömür, Özlem Küçük, Gökhan Aydıngün, Muammer Mesci, Erdem Baydeniz, Mustafa Sandıkçı, Hikmet Can Çetin, Alican Akçiçek, Selda Uca, Emrah Özkul, Hasan Önal Şeyhanlıoğlu, Ali İnanır, Mehtap Çerkez Uçar, Aslı Albayrak, Merve Sağlam, Aleyna Aktemur, Berrin Sarıtunç, Cemal İnce, İbrahim Cemal Gençay