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When sustainability meets practices of restaurateurs

Rechten: Alle rechten voorbehouden

When sustainability meets practices of restaurateurs

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Samenvatting

Research on innovation in the tourism industry is a recent topic. While especially the hospitality industry is characterized by its innovativeness, research upon the processes of change in this industry seems to be fragmented and undefined in its conclusions. Knowledge is lacking on what specifically drives innovation in the hospitality industry.
Researching the whole hospitality industry and its processes of change is too ambitious for this applied sciences research. Therefore there is chosen to specifically look at restaurants. This choice is supported by the fact that it seems that the hospitality industry is a means by which societies change, grow, renew and reproduce themselves. Since restaurants are focusing more than ever on implementing green and pure strategies, sustainability is incorporated into restaurants, but how it is incorporated is different per restaurant.
The objective of the research was to identify possibilities of change in practice of restaurateurs, which can lead to interventions that will enhance a sustainable destination development in Vrouwenpolder. The tourism oriented destination Vrouwenpolder was taken as a case study since the client , The Research Center for Coastal Tourism, runs a current project in Vrouwenpolder where the aim is to create a sustainable and vivid village with an inclusive society.
The main question in this research was:
‘Which deliberate interventions could advance the sustainability enacted in restaurateur practices?’
For the identification of interventions, a qualitative research is conducted in which practices of restaurateurs in Vrouwenpolder were set off against ideal practices performed in other destinations. Per sub question different research methods were used in order to give a relevant answer, which resulted in three steps: mapping the target practice , exploring similar ideal practices, and framing the target practice. For the first step desk researched is performed and there was spoken to experts in which resulted in a list of activities performed by restaurateurs, aimed at sustainability. The second step was conducted by open interviews with restaurateurs, considered them as pioneers in implementing sustainability in their business processes. The third step open interviews were conducted with restaurateurs in Vrouwenpolder to map the target practices.
The analysis of the results was conducted on the hand of the social practice approach, and resulted into recommendations for advancing the sustainability enacted in restaurateur practices. It seems to be that primarily the meaning within a practice is decisive in whether sustainability is enacted or not.
While this research was focused on unfolding opportunities for changes in business processes of restaurateurs, the exploration on using the social practice theory as a means in which those processes can be unfolded cannot be undermined. Further research on the social practice approach is recommended, specifically if it will be implemented in applied sciences settings.

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OrganisatieHZ University of Applied Sciences
OpleidingVitaliteitsmanagement & Toerisme
InstituutScaldis Academy
PartnersKenniscentrum Kusttoerisme
Gepubliceerd in
Datum2015-06-26
TypeBachelorscriptie
TaalEngels

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