Business Commons^™

Chefs' Perceptions Of Zero Waste Cooking In Restaurants, Josephine Reardon

Graduate Theses and Dissertations

The purpose of this study is to examine chefs’ perceptions and practices relative to current and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of these practices and zero waste cooking; the impact these practices have on successfully implementing sustainability; and the biggest challenges in reducing food waste in restaurants. The results of this study will assist chefs and restaurant owners by providing guidance on practices easily utilized in restaurants currently.

An interview protocol, with five sections, was conducted with ten chefs at …

The Role Of Internet Of Things In Hotels’ Profitability, Gershwin Narraidoo

Walden Dissertations and Doctoral Studies

As consumers increase the use of smart technologies, the lack of or improper implementation of Internet of Things (IoT) systems may affect the profitability of hotel businesses. For this qualitative single case study, Porter’s value chain model was the conceptual framework. The data collection process also included direct observations, participant observations, company performance documents, and reflective journaling. Data analysis from multiple sources of data was triangulated to hoteliers revealing that the implementation of IoT systems strategies may increase profit through the use of IoT system technology. Using Yin’s 5-step process, data were coded and analyzed and produced 3 themes: offer …