The Implementation of Green Practices to Green Consumer Behavior in Food & Beverage Department at The ONE Legian

Parwati, Anak Agung Putu and Sagitarini, Luh Linna and Aryana, I Nyoman Rajin (2022) The Implementation of Green Practices to Green Consumer Behavior in Food & Beverage Department at The ONE Legian. Journal of Applied Sciences in Travel and Hospitality, 5 (2). pp. 98-109. ISSN 2622-8319

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Abstract

The purpose of this study was to determine the application of green practice and the effect of green practice on green consumer behavior in the food & beverage department at The ONE Legian, either partially or simultaneously. The population of this study are guests who stay at The ONE Legian. Data collection techniques in this study were through observation, questionnaires, interviews, documentation, and literature studies where data collection was carried out by field observations, questionnaires with fifty five respondents and interviews with Food & Beverage Managers, Executive Chefs and all staff working in the department. food & drink. The analysis used in this study is multiple linear regression quantitative analysis using the SPSS 25 program. The results of this study indicate that there is a positive and partially significant effect of green practices on green consumer behavior and there is a simultaneous positive effect of green practice variables on green consumer behavior variables. The results of the coefficient of determination test indicate that the variation of the independent variable is only able to explain fifty-three point four percent of the dependent variable, the remaining forty-six point six is influenced by other factors outside of this study. Before the researcher conducted the research, it was found that there were problems that occurred in the food & beverage department, such as when taking food at a restaurant, many guests asked for plastic bags to wrap the food they brought. And some guests complained to the staff because plastic bags were not provided. In addition, researchers saw several guests smoking carelessly in the restaurant area which caused air pollution so that researchers saw many guests who did not understand the implementation of green practice implemented by The ONE Legian. This is what motivated the researchers to conduct this research, and after the researchers con-ducted this research by conducting interviews with several guests, the results showed that there was a change in guests who stayed a few days at The ONE Legian, one of which changes felt by guests during their stay at The ONE Legian, namely guests can feel the impact after implementing the green practice. So that the habits that guests do while staying at The ONE Legian can be applied in their daily lives, and guests who already know the implementation of green practice are now smoking in the smoking area that has been provided.

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