Green Practice of Layangan All Dining Restaurant at Infinity8 Bali Hotel
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Institusion
Politeknik Negeri Bali
Author
Yanti, Putu Trisna Widhi
Astuti, Ni Nyoman Sri
Sudiarta, I Made
Astuti, Ni Nyoman Sri
Sudiarta, I Made
Subject
Ilmu Sosial
Datestamp
2022-09-17 00:26:35
Abstract :
The purpose of this research is to determine the form of green practices implemented by the Food & Beverage Department at Layangan All Dining Restaurant to support environmental sustainability both inside and outside the hotel. Green practice is classified into three categories: green action, green food, and green donation. Furthermore, the purpose of this research is to see if the green practices implemented impact consumer purchase intentions in restaurants. Purposive sampling was used as a sample approach was chosen. This research's sample included six respondents who were permanent employees. Data was collected through interviews, observation, and documentation. Then the collected data were analyzed by using qualitative descriptive analysis techniques. The results of this research are seen from each indicator on the variables used that there is an act of considering environment sustainability with green practice (green action, green food, and green donation). Aside from environment-friendly efforts to support environmental sustainability, the green practices that are carried out also have an impact on consumer purchase intentions in restaurants. This is evidenced by the sales data provided, which shows an increase in sales of local food products. So the green practice that is carried out has an excellent impact on environmental sustainability as well as the sustainability of the hotel from increasing consumer purchase intentions.
The purpose of this research is to determine the form of green practices implemented by the Food & Beverage Department at Layangan All Dining Restaurant to support environmental sustainability both inside and outside the hotel. Green practice is classified into three categories: green action, green food, and green donation. Furthermore, the purpose of this research is to see if the green practices implemented impact consumer purchase intentions in restaurants. Purposive sampling was used as a sample approach was chosen. This research's sample included six respondents who were permanent employees. Data was collected through interviews, observation, and documentation. Then the collected data were analyzed by using qualitative descriptive analysis techniques. The results of this research are seen from each indicator on the variables used that there is an act of considering environment sustainability with green practice (green action, green food, and green donation). Aside from environment-friendly efforts to support environmental sustainability, the green practices that are carried out also have an impact on consumer purchase intentions in restaurants. This is evidenced by the sales data provided, which shows an increase in sales of local food products. So the green practice that is carried out has an excellent impact on environmental sustainability as well as the sustainability of the hotel from increasing consumer purchase intentions.
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