Managerial Attitudes towards Green Practices in Educational Restaurant Operations: An Importance-Performance Analysis

Operationalization of Importance-Performance Analysis With Nine Categories and Tested for Green Practices and Financial Evaluation

“…The essential information to evaluate the problem under study is given by the attributes positioned in the quadrants 1 A a and 7 A a , Competitive strength and Competitive vulnerability. According with the results obtained in Lee et al (2020) and represented in Figure 8, 11 items are included in the quadrant Keep up the good work (corresponding to Competitive strength). They are quite numerous, but some of them (at least Z, Za and Zb) are closed from the thresholding axes such that a clear decision is risky.…”

“…We consider the data set from Lee et al (2020) to exemplify and test the above proposed 9Qc-IPA method. The authors looked at 32 green practices -included in Table 2 -from the educational restaurants.…”

“…A a corresponding to Competitive vulnerability (or the category Concentrate here after the reduction to standard IPA) we obtain some interesting conclusions too. For example, according with Lee et al (2020) seven items are placed in the category Concentrate here (Figure 8), namely B, L, M, O, P, Q and Zf, but four of them, B, M, P and Q are in the nearness of the thresholding axes. Again, it is not surprising that, according with 9Qc-IPA method, these are included in the category Competitive vulnerability under a very small confidence level, according with 9Qc-IPA method.…”

Sustainability in Top Hospitality/Leisure Management Programs: Teaching for a Sustainable Future?

“…Previous literature concurred that the hospitality industry's negative impacts must be offset with its positive impacts (Deale & Barber, 2012;Zizka, 2018), but agreeing on how to proceed has been problematic. While industry experts may question the relevance of teaching sustainability in hospitality education (Deale & Barber, 2012;Lee, Kang, Choi, & Olds, 2020), other studies have shown that students perceive sustainability as a crucial topic for their education and future success (Zizka, 2018;Zizka & Varga, 2020).…”

“…For the hospitality industry, the statistics are positive as well as it is projected to sustain strong 5-6 percent growth throughout 2018 (https://www2.deloitte.com/content/dam/Deloitte). Nonetheless, some travelers have become aware of the impact they are having on the sites they are visiting and are encouraging hotel and restaurant stakeholders to make more sustainable choices for the future of the destinations they visit (Lee, Kang, Choi, & Olds, 2020). In the past few years, a further emphasis on 'responsible holiday-making' has come to the forefront.…”