Education Commons^™

Increasing Sustainability In Global Supply Chains, Daniel Stuesse

WWU Honors College Senior Projects

Increasing stakeholder concerns about sustainability have recently led businesses to consider environmental, economic, and social issues in supply chain management. This three-component approach to sustainability is known as the “triple bottom line.” The triple bottom line was developed in the 1990s with the intention of providing a framework for evaluating organizational economics along with social and environmental impacts. Climate change and resource depletion necessitate improvements to the sustainability of the current global supply chain to avoid the planet becoming unable to meet the needs of future generations. This paper uses the triple bottom line to examine the current sustainability of …

Exploring The Impacts Of Study Abroad On Hospitality Student’S Perceptions Of Emotional Intelligence, Diversity And Sustainability, Jordan Glynn Griffin

Graduate Theses and Dissertations

This study investigated if there was a significant difference in hospitality students who did and did not participate in a study abroad program to determine if study abroad had an impact on their emotional intelligence, diversity, and sustainability awareness. The results of this study will assist both hospitality education and study abroad by providing information.

A descriptive, four-section survey was distributed online via Qualtrics utilizing snowball sampling. A total of 110 respondents participated in the study; 72 nonstudy abroad and 38 abroad. The respondents completed the questionnaire that measured emotional intelligence, career longevity, perceptions of diversity, sustainability awareness, and demographic …

Beyond Greening: The Challenges To Adopting Sustainability In Higher Education., Catherine Hooey, Alicia Mason, James Triplett

Faculty Submissions

It is common for colleges and universities to include sustainability in their mission statements and strategic plans. On many campuses, however, sustainability is associated with green practices only, rather than the comprehensive integration of social equity, economic, and environmental principles on which the concept was founded. Here, Hooey et al examine the obstacles to the comprehensive adoption of sustainability in institutions of higher education, in general, and to suggest a conceptual framework of a sustainability culture as one most appropriate for the more effective incorporation of comprehensive practices.

Strategies Small Business Owners Use For Long-Term Existence, Sherman Eldridge Humphrey Jr

Walden Dissertations and Doctoral Studies

More than 90 of every 100 new businesses fail within 5 years. The need to explore ongoing strategies that provide low-cost alternatives can prove invaluable to cash-strapped new business owners. Exploration of relationships among a group of stakeholders essential to business success provided data in this case study. Those stakeholders include the owner, the customer service personnel and the consumer. Without the consumer, all other business activities would cease to be necessary. Five business owners and five employees from Redding, California participated in 2 separate focus group interviews. The conceptual framework for this case study was to explore the specific …

Restaurant Management Strategies To Comply With Food Safety Regulations, Dr. Carlos Juan Calcador

Walden Dissertations and Doctoral Studies

The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors …