Based on Environmental Management to Discuss the Effect of Food Service Businesses’ Social Responsibility on Environmental Performance
Autori:
Chih-Hung PAI, Wen-Cheng WANG, Ching-Hwa YU, Hongwei XU
Cod: ISSN: 1583-3410 (print), ISSN: 1584-5397 (electronic)
Dimensiuni: pp. 188-197
How to cite this article:Pai, C.H., Wang, W.C., Yu, C.H., Xu, H. (2020). Based on Environmental Management to Discuss the Effect of Food Service Businesses’ Social Responsibility on Environmental Performance. Revista de Cercetare si Interventie Sociala, 68, 188-197. DOI: 10.33788/rcis.68.13
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Abstract:
When the public gets busy at work, a lot of people are used to eating out to solve the trouble with having meals. It therefore booms food service. Food service presents the responsibility to provide people with healthy food and environment and is the most important and the best place to promote food safety and hygiene. Food hygiene is an important part in nutrition education and reveals close relationship with people’s physical and mental health. Aiming at food service employees in Fujian Province, total 500 copies of questionnaire are distributed, with random sampling, in this study. 348 valid copies are retrieved, with the retrieval rate 70%. The retrieved questionnaire data are analyzed with statistical software. The research results show remarkable correlations between environmental management and social responsibility, social responsibility and environmental performance, and environmental management and environmental performance. According to the results, suggestions are proposed, expecting to help food service businesses present correct food hygiene cognition, attitude, and behavior, deliver correct information to food service employees, and become the learning model of food service employees. It would improve the public food hygiene and promote national health.
Keywords:
food service, environmental management, social responsibility, environmental performance.
DOI: https://doi.org/10.33788/rcis.68.13
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