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Assessing the Sustainability of Facility Management in the Food Sector in Kurdistan Region of Iraq

المصدر: مجلة جامعة جيهان أربيل للعلوم الإنسانية والاجتماعية
الناشر: جامعة جيهان أربيل
المؤلف الرئيسي: Massoudi, Aram H. (Author)
مؤلفين آخرين: Ahmed, Mohamed E. (Co-Author)
المجلد/العدد: مج5, ع1
محكمة: نعم
الدولة: العراق
التاريخ الميلادي: 2021
الصفحات: 106 - 110
ISSN: 2709-8648
رقم MD: 1432003
نوع المحتوى: بحوث ومقالات
اللغة: الإنجليزية
قواعد المعلومات: EduSearch, HumanIndex
مواضيع:
القطاع الغذائي | المرافق المستدامة | الوجبات السريعة | إدارة النفايات | المزايا التنافسية
كلمات المؤلف المفتاحية:
Sustainable Facility | Waste Management | Energy Conservation | Sustainability | Food Sector
رابط المحتوى:

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صورة الغلاف QR قانون
حفظ في:
LEADER 03102nam a22002417a 4500
001 2178820
041 |a eng 
044 |b العراق 
100 |a Massoudi, Aram H.  |e Author  |9 757345 
245 |a Assessing the Sustainability of Facility Management in the Food Sector in Kurdistan Region of Iraq 
260 |b جامعة جيهان أربيل  |c 2021 
300 |a 106 - 110 
336 |a بحوث ومقالات  |b Article 
520 |b Sustainability today is attracting a large number of firms in today’s business environment, especially in the food and restaurant sectors. Sustainability focuses on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this study focuses on the current practices of sustainable facilities in restaurants and lodging businesses in Kurdistan Region, Iraq. The researchers conducted an unstructured interview for the data collection from ten restaurateurs managing and working in five luxurious restaurants and five fast-food ones. The restaurants selected were categorized as luxurious restaurants and fast-food restaurants; the topics of the interviews were related to energy, waste, and water. The data were analyzed by using frequency. The main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into three sections: awareness plan, strategic planning, and restaurants’ criteria of sustainable facility management. A content analysis method was used to identify the trend from previously published literature. The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers’ needs and gain competitive advantages ahead of their competitors). 
653 |a القطاع الغذائي  |a المرافق المستدامة  |a الوجبات السريعة  |a إدارة النفايات  |a المزايا التنافسية 
692 |b Sustainable Facility  |b Waste Management  |b Energy Conservation  |b Sustainability  |b Food Sector 
700 |a Ahmed, Mohamed E.  |e Co-Author  |9 757900 
773 |4 العلوم الإنسانية ، متعددة التخصصات  |4 العلوم الاجتماعية ، متعددة التخصصات  |6 Humanities, Multidisciplinary  |6 Social Sciences, Interdisciplinary  |c 018  |e Cihan University-Erbil journal of humanities and social sciences  |f Mağallaẗ ğāmiʿaẗ Ğīhān- Arbīl li-l-ʿulūm al-insāniyyaẗ wa-al-iğtimāʿiyyaẗ  |l 001  |m مج5, ع1  |o 2496  |s مجلة جامعة جيهان أربيل للعلوم الإنسانية والاجتماعية  |v 005  |x 2709-8648 
856 |u 2496-005-001-018.pdf 
930 |d n  |p y  |q n 
995 |a EduSearch 
995 |a HumanIndex 
999 |c 1432003  |d 1432003 

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