Development of Industrial Catering and Its Influence on Changing Climate Conditions
Abstract
In a competitive environment, most catering establishments strive for quality food preparation and customer service. The presence of many public catering enterprises on the market forms a high level of competition in this area of economic activity, where recently attention has been focused on environmental factors. In this regard, the development and implementation of an enterprise development strategy is the most important condition for increasing the efficiency of its activities, competitiveness, and sustainability of industrial catering companies.
References
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[3] Arendt, S. and Strohbehn, P. 2018. Food safety practices and managers perceptions: a qualitative study in hospitality. International Journal of Contemporary Hospitality Management, 1(25): 124-139. DOI:https://doi.org/10.1108/09596111311290255
[4] Birkinshaw, J., Crilly, D., Bouquet, C. and Lee, S. Y. 2018. How Do Firms Manage Strategic Dualities? A Process Perspective. Academy of Management Discoveries, 2(1): 51-78. DOI:https://doi.org/10.5465/amd.2014.0123
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[6] Cagri S., Pinarbasi M., Soysal M. and Çimen M. 2017. A green model for the catering industry under demand uncertainty. Journal of Cleaner Production, 20 (167): 459-472. DOI:https://doi.org/10.1016/j.jclepro.2017.08.100
[7] Dora, M., Kumar, M. and Gellynck, X. 2018. Determinants and barriers to lean implementation in food-processing SMEs – a multiple case analysis. Production Planning & Control, 27(1): 1–23. DOI:https://doi.org/10.1080/09537287.2018.1050477
[8] Faisal, S., Jalali, U. and Asim, M. 2019. Issues and Challenges in Managing Catering and Food Retail Business in Karachi: Study of Tikka Inn Caterers. International Journal of Experiential Learning & Case, 1 (4): 28-44. DOI: https://doi.org/10.22555/ijelcs.v4i1.2380.g529
[9] Fusi, A., Guidetti, R. and Azapagic, A. 2017. Evaluation of environmental impacts in the catering sector: the case of pasta. Journal of Cleaner Production, 20 (132): 146-160. DOI:https://doi.org/10.1016/j.jclepro.2017.07.074
[10] Gera, M., Nawander, N., Tharwani, N. and Bhatia, P. 2018. Operations research in food delivery. International Journal of Advance Research and Development, 3 (10): 73-78.
[11] Gheribi, E. 2018. Factors Affecting the Development of Catering Enterprises in Poland. Ekonomic zne Problemy Turystyki, 3(31): 207-220. DOI: https://doi.org/10.18276/ept.2015.3.31-11
[12] Ghezzi, S. and Ayoun, B. 2019. Food safety in the US catering industry: Empirical findings. International Journal of Contemporary Hospitality Management, 25(3): 118-127. DOI:https://doi.org/10.1108/09596111311311026
[13] Hussey, D. 2020. Strategy and planning. Manager's guide: per. from English. St. Petersburg: Peter, 200 p. Available at: http://elib.pstu.ru/vufind/Record/RUPSTUbooks54940
[14] Hwang, J. and Kim, H. 2018. Consequences of a green image of drone food delivery services: The moderating role of gender and age. Business Strategy and the Environment, 5 (28): 872–884. DOI:https://doi.org/10.1002/bse.2289
[15] Kapoor, A. and Vij, M. 2018. Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 7 (43): 342–351. DOI:https://doi.org/10.1016/j.jretconser.2018.04.001
[16] Kaura, V., Prasad, C.S. and Sharma, S. 2018. Service quality, service convenience, price and fairness, customer loyalty, and the mediating role of customer satisfacation. International Journal of Bank Marketing, 33(4): 418-427. DOI: https://doi.org:/10.1108/IJBM-04-2018-0048
[17] Kleine, M. 2018. Informal Governance in the European Union. Journal of European Public Policy, 2 (21): 23-37. DOI: https://doi.org/10.1080/13501763.2018.870023
[18] Kudret, Gül and Melike, Gül. 2020. Cost effect of backward growth on supply chain in the industrial catering. DEU Journal of GSSS, 2 (19): 231-238. DOI: https://doi.org/10.16953/deusbed.41631
[19] Li, C., Mirosa, M. and Bremer, Ph. 2020. Review of Online Food Delivery Platforms and their Impacts on Sustainability. Sustainability, 12 (20): 528-533. DOI: https://doi.org:/10.3390/su12145528
[20] Maimaiti, M., et al. 2020. Multiplicity and complexity of food environment in China: Full-scale field census of food outlets in a typical district. European Journal of Clinical Nutrition, 12 (74): 397–408. DOI:https://doi.org/10.1038/s41430-019-0462-5
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[23] Pratten, J.D. and Towers, N. 2018. Food allergies and the UK catering industry: A study of the training needs for the industry to serve those with food allergies. Journal of European Industrial Training, 28 (6): 710-718. DOI: http://dx.doi.org/10.1108/03090590410542710
[24] Purvis, B., Mao, Y. and Robinson, D. 2019. Three pillars of sustainability: In search of conceptual origins. Sustainability Science, 14(3): 681–695. DOI: https://doi.org/10.1007/s11625-018-0627-5
[25] Raman, P. 2018. Zomato: a shinin garmor in the food tech sector. Journal of Information Technology Case and Application Research, 15 (23): 96-115. DOI: https://doi.org/10.1080/15228053.2018.1552396
[26] Randhir, Kumar and Niels, Beerepoot. 2019. Multipolar governance and social upgrading in the international services value chains: The case of support-service workers in Mumbai. Geoforum, 23 (104): 147-157. DOI:https://doi.org/10.1016/j.geoforum.2019.04.023
[27] Saxe, H., Dejgard, J. and Wender, L. 2019. Environmental impact of meal service catering for dependent senior citizens in Danish municipalities. The International Journal of Life Cycle Assessment, 11 (24): 654–666. DOI: https://doi.org/10.1007/s11367-018-1487-z
[28] Sebola, I. and Roberson, J. 2019. Attitudes of institutional catering employees in Gauteng towards training programs. Cogent Social Sciences, 1 (5): 168-175. DOI: https://doi.org/10.1080/23311886.2019.1681925
[29] Shu-Rung, L. and Chun-Chieh, H. 2017. A study of impact- Job training on job performance of employees in the catering industry. International Journal of Organizational Innovation, 9(3): 127–128.
[30] Song, G., Zhang, H., Duan H. and Xu M. 2018. Packaging waste from food delivery in China’s mega cities. European Journal of Clinical Nutrition, 54 (130): 226-227. DOI:https://doi.org/10.1016/j.resconrec.2017.12.007
[31] Takacs, B. and Borrion, A. 2020. The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review. Sustainability, 12 (20): 35 - 44. DOI:https://doi.org/10.3390/su1209350
[32] Teece, D. J., Pisano, G. and Shuen, A. 2018. Dynamic Capabilities and Strategic Management. Strategic Management Journal, 7 (18): 509-533. DOI: https://doi.org/10.1142/9789812834478_0002
[33] Thamaraiselvan, N., Jayadevan, G.R. and Chandrasekar, K.S. 2019. Digital food delivery apps revolutionizing food products marketing in India. International Journal of Recent Technolology, 8 (14): 662–665. DOI: https://doi.org/10.35940/ijrte.B1126.0782S619
[34] Ugarova, I. and Bolkhovitina, E. 2019. The development of the regional catering market. Proceedings of the International Conference on Sustainable Development of Cross-Border Regions: Economic, Social and Security Challenges, 15 (29): 35-41. DOI: https://doi.org/10.2991/icsdcbr-19.2019.35
[35] Wagner, R. 2017. Contemporary marketing practices in Russia. European Journal of Marketing, 1-2 (39): 199–215. DOI: http://dx.doi.org/10.1108/03090560510572089
Published
2021-09-10
How to Cite
GRISHKINA, Svetlana et al.
Development of Industrial Catering and Its Influence on Changing Climate Conditions.
Journal of Environmental Management and Tourism, [S.l.], v. 12, n. 5, p. 1188-1203, sep. 2021.
ISSN 2068-7729.
Available at: <https://journals.aserspublishing.eu/jemt/article/view/6346>. Date accessed: 08 nov. 2024.
doi: https://doi.org/10.14505//jemt.v12.5(53).04.
Section
Article
Copyright© 2024 The Author(s). Published by ASERS Publishing 2024. This is an open access article distributed under the terms of CC-BY 4.0 license.