A Comparative Study For Green Management Practices in Rome and Alanya Restaurants From Managerial Perspectives

Abstract

This study aims to find an answer for the question that is whether there are differences
between Rome and Alanya restaurants’ green management practices from managerial
perspectives. So, the study focuses on measuring and comparing the perceptions of Italian
and Turkish restaurant managers with green management practices in their own
restaurants. Because of their tourism potential and being one of the most important
destinations of the country, Rome and Alanya were selected as research areas in the study.
Restaurants in the centre of both cities were included in the research. Restaurants located
in the city centre were visited and explained the voluntary participation and the aim of the
research. In total 181 responses, 98 from Turkish and 83 from Italian, were obtained in
January and March 2015. Research results indicate that water-saving, energy saving
practices, selective collection of solid residues, and reduction in the use of
environmentally dangerous products are important for both Italian and Turkish restaurant
managers. But t-test results do show that there are some outstanding differences between
the priority preferences of Italian and Turkish restaurant managers for green management
practices.