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Journal Articles

A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability

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Hien Thu Bui, Viachaslau Filimonau
Journal: International Journal of Contemporary Hospitality Management
International Journal of Contemporary Hospitality Management (2021) 33 (10): 3535–3563.
https://doi.org/10.1108/IJCHM-03-2021-0330
Published: 07 August 2021
... only Sustainability Environmental impact Systematic review Catering services For-profit restaurant Socio-economic effect Foodservice provision is a cornerstone of hospitality operations (DiPietro, 2016). Increased frequency of eating out among visitors and local residents has...
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