How Important Are Issues Of Sustainability For Chefs Of Fine Dining Restaurants

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ACKNOWLEDGEMENT

I would take this opportunity to thank my research supervisor, family & friends for their support & guidance without which this research would not have been possible.

DECLARATION

I, [type your full first names & surname here], declare that the contents of this dissertation/thesis represent my own unaided work, & that the dissertation/thesis has not previously been submitted for academic examination towards any qualification. Furthermore, it represents my own opinions & not necessarily those of the University.

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ABSTRACT

Maintaining food quality in restaurants is very important. It is the responsibility of the restaurant to provide fresh and tasty food to the customers. In this research, the issue of food sustainability has been addressed in detail. Whenever a customer visits a restuarants, he assumes that the food he would be served would be of good quality but its not the case always. This research focussed on the mid- to upscale restaurants and studied the customer behaviour with food sustainability. A detailed questionnaire was developed and the chefs were chosen as the respondents because they are the players in the industry and their responses will show a true picture of the industry. The questionnaire was analyzed and results are discussed in the chapter 4. The overall results indicated that food sustainability is an important issue and all the restaurant take proper care to serve the food fresh. This study also attempted to identify which attributes among food related qualities are critical in improving satisfaction and heightening revisit intention. Thus, managers should pay attention to the key food quality attributes that elicit customer satisfaction and enhance return visits in the restaurant business.

TABLE OF CONTENTS

ACKNOWLEDGEMENTII

DECLARATIONIII

ABSTRACTIV

CHAPTER 1: INTRODUCTION1

Introduction1

Problem Statement1

Background of the study1

Purpose of the study2

Significance of the Study2

Research Questions2

Research Variables3

Research questions3

CHAPTER 2: LITERATURE REVIEW4

Fine Dining Menu4

Fine Dining Customer Service5

Fine Dining Atmosphere5

What Is Green Cuisine Anyway?6

Putting Your Food Where Your Mouth Is6

Sustainable Culinary Schools Make their Mark7

Translating Sustainability to Action12

Organic Vs. Local14

Food sustainability16

Food Safety17

Management20

Organic food More Nutritious22

Sustainability on the Menu23

What is sustainable food?23

Planning of the menu24

Truth in Menu25

Quantity25

Media preparation28

Illustration and graphics28

Nutrition28

Mother's Day or Christmas30

Planning of the menu Staffing30

CHAPTER 3: METHODOLOGY33

Mixed Research33

Classification of research methods33

Multi-method studies34

Mixed method studies34

Steps in mixed methodology34

Strength and weakness of the mixed research:35

Strengths35

Weaknesses36

Research Design36

Literature Search37

Instrument for data collection37

Population37

Sample37

Data analysis37

CHAPTER 4: DISCUSSION38

Questionnaire analysis38

CHAPTER 5: CONCLUSION50

REFERENCES51

APPENDICES57

CHAPTER 1: INTRODUCTION

Introduction

The world commission on environment and health brought the concept of food sustainability in the world and this concept was further developed by Earth Summit. Due to busy schedule and time constraints most of people visit restaurants. The restaurant food consumption is very high in the world and thus the food offered by the restaurant must be of good quality. the health of the customers must be compromised in the restaurant. The purpose of this study is to focus on the sustainability or the quality of food in restaurant, its advantages & importance to chefs in designing their menus. (World Health Organization 2007)

Problem Statement

Poor quality food offered in the restaurant can affect the health of the consumer a ...