Bastyan, I Wayan Untung and Ernawati, Ni Made and Wendri, I Gusti Made (2022) Green Practice at Suku Restaurant in Conrad Bali. Repositori Politeknik Negeri Bali.
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Abstract
This research aims to discuss the implementation of green practice at Suku Restaurant in Conrad Bali. This research is a qualitative study with the aim of finding out the implementation of green practice at Suku Restaurant in Conrad Bali. It uses qualitative type of data obtained through observation, documentation, as well as interview. The method used is descriptive qualitative by explaining green practice implementation classified into green action, green food, and green donation. The results showed several green practices implemented including water saving practice, energy saving practice, reducing waste, sorting waste (segregation), using eco-friendly goods, the utilization of land through mini garden, supporting locally produced ingredients, offering organic food and using organic ingredients, the use of seasonal ingredients, supporting plant-based food by offering vegetarian items, support-ing Bali Pink Ribbon and SOS Bali, Creating staff awareness of green behavior, Education to customers regarding un-environmentally friendly product and green education, and staff of Suku Restaurant contribution to beach cleaning activity, man-grove plantation and conservation. It can be concluded that green practice at Suku Restaurant in Conrad Bali has been well imple-mented. Academically, the study results enriches publication and references on green practice particularly in restaurant as well as providing input, information and consideration for Conrad Bali.
Item Type: | Article |
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Subjects: | Ilmu Sosial Humaniora > Ilmu Sosial |
Divisions: | Jurusan Pariwisata > Prodi D4 Manajemen Bisnis Pariwisata > Skripsi |
Depositing User: | I Wayan Untung Bastyan Bastyan |
Date Deposited: | 29 Sep 2022 22:16 |
Last Modified: | 29 Sep 2022 22:16 |
URI: | http://repository.pnb.ac.id/id/eprint/3767 |
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