A Research on Building the Green Indicators of Chinese Restaurant

• Main Authors: Yung Shu Wu, 吳運書
• Other Authors: 王瑤芬
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/33120200984934502906

碩士 === 台南科技大學 === 生活應用科學研究所 === 98 === With the prosperous progression of economics and technology, some issues about global warming, greenhouse emission reduction and sustainable development were concerned. The green practices of restaurant management were much emphasized; however, there were no standard instructions can be followed. The main purposes of this study were to construct the green indicators of Chinese restaurants and evaluate the relative weight values of importance of indicators. This research used literature review, in-depth interview and Fuzzy Delphi method to construct the green indicators of Chinese restaurants. According to the literature review and transcripts from five experts interviewed, the dimensions and sub-indicators of green restaurants were developed, including green menu design, green purchase, green cooking, green service, green post-processing, green dining environment, green corporate social responsibility and green education. There were seven dimensions and twenty-six sub-indicators. Then, the Fuzzy Dlephi was employed to acquire important and consentient indicators. The Fuzzy Delphi questionnaires were sent to 18 experts. Finally, the seven dimensions and twenty-three sub-indicators reached consensus. After that, the Analytic Hierarchy Process method was employed to evaluate the weight value of each dimension and sub-indicator by 18 experts. The local weight values of indicators were calculated by the Expert Choice 2000 software and the C.I., R.I., C.V. values were computed to check the consistence. According to the data analysis, the main findings were as follows: The highest global weight value of seven dimensions was green purchase (0.173), which is ranked the most important dimension by experts. Green post-processing (0.153) , green corporate social responsibility and green education (0.150) , green cooking (0.142) , green menu design (0.134) , green dining environment (0.100 ) and green service (0.074) were ranked the second to seventh respectively. The most important six sub-indicators were ranked according to global weight value respectively are: waste materials reducing (0.0671) , the staff green F&B education (0.0527) , purchasing national certification products (0.0522) , green food (0.0502) , corporate social responsibility (0.0466) , service to reduce waste (0.0442) . Finally, some concrete recommendations for practicing Chinese green restaurants and further researches were suggested.