Implementation of Green Restaurant in The Food & Beverage Department In Supporting Tourism Sustainability at Hilton Bali Resort

Difa, I Wayan Lintar Randu and Elistyawati, Ida Ayu and Sutama, I Ketut (2022) Implementation of Green Restaurant in The Food & Beverage Department In Supporting Tourism Sustainability at Hilton Bali Resort. Repositori Politeknik Negeri Bali.

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Abstract

This study aims to determine the implementation of green restaurant as well as sustainable prospects at the Hilton Bali Resort. This study aims to determine the implementation of green restaurants in the Food & Beverage Department in supporting and sustaining the Hilton Bali Resort. The sample in this study found 40 people consisting of food & beverage staff at the Hilton Bali Resort. Data collection techniques in this study are through interviews, observation, questionnaires and literature study. Data processing was carried out using a Likert scale using Microsoft excel and the SPSS version 25.0 program. The analysis technique used in this research is descriptive qualitative. The steps taken in data processing are looking for the validity and reliability of the data. Green restaurant indicators used in this study are Green Action with a total average measurement of 3.62, Green Food with a total average measurement of 3.78, and Green Donations with a total average measurement of 3.47. Aspects of sustainable tourism used in this study are aspects of the physical environment, socio-cultural aspects, and economic aspects. From the results of the application of green restaurants, it has a good influence on supporting sustainability and guest ratings.

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