Sürdürülebilir Yiyecek ve İçecek İşletmeciliği: Ankara İlinde Bir Araştırma

Bazeley, P. ve Jackson, K. (2013). Qualitative Data Analysis with NVivo. Sage Publications Limited.

Bestard, A. B., ve Nadal, J. R. (2007). Modelling environmental attitudes toward tourism. Tourism Management, 28(3), 688-695.

Davies, T., ve Konisky, D. M. (2000). Environmental Implications of the Foodservice and Food Retail Industries.

Washington DC.: Resourses For the Future.

Deng, S.-M., ve Burnett, J. (2002). Water use in hotels in Hong Kong. International Journal of Hospitality Management, 21(1), 57-66.

Dewald, B., Bruin, B. J., ve Jang, Y. J. (2014). US consumer attitudes towards “green” restaurants. Anatolia: An International Journal of Tourism and Hospitality Research, 25(2), 171-180.

DiPietro, R., Gregory, S., ve Jackson, A. (2013). Going green in quick-service restaurants: Customer perceptions and intentions. International Journal of Hospitality & Tourism Administration, 14(2), 139-156.

Dziegielewski, B. (2000). Commercial and institutional end uses of water: American Water Works Association.

ETUDER (2017). 70 Milyar Lirayı Dışarıda Yedik. Ev Dışı Tüketim Derneği. Erişim Tarihi: Kasım – 2017, http://www.etuder.org.tr/haberler/mart2015/18032015bugun.html

FEES, ve Miller, K. (1994). Energy Efficiency and Environmental News. Gainseville: Institute of Food and Agricultural Science, University of Florida.

Foster, C., Green, K., Bleda, M., Dewick, P., Flynn, A., ve Mylan, J. (2007). Environmental impacts of food production and consumption: final report to the Department for Environment Food and Rural Affairs. Manchester: Manchester Business School.

Fraj, E., Martínez, E., ve Matute, J. (2011). Green marketing strategy and the firm's performance: The moderating role of environmental culture. Journal of Strategic Marketing, 19(4), 339-355.

Freeman, E. M. (2011). Restaurant Industry Sustainability: Barriers and Solutions to Sustainable Practice Indicators (Yayımlanmamış Yüksek Lisans Tezi), Arizona State University, Arizona.

Gleick, P. H., Srinivasan, V., Henges-Jeck, C., ve Wolff, G. (2004). Urban water conservation: A case study of commercial and industrial water use in California. The World's Water 2004-2005: The Biennial Report on Freshwater Resources, 131.

GRA. (2018). Mission: Green the Restaurant Industry. Erişim Tarihi: 09.02.2018, from http://www.dinegreen.com/about

Ham, S., ve Lee, S. (2011). US restaurant companies' green marketing via company websites: impact on financial performance. Tourism Economics, 17(5), 1055-1069.

Hsieh, H.-F., ve Shannon, S. E. (2005). Three approaches to qualitative content analysis. Qualitative health research, 15(9), 1277-1288.

Hu, H.-H., Parsa, H., ve Self, J. (2010). The dynamics of green restaurant patronage. Cornell Hospitality Quarterly, 51(3), 344-362.

Hu, M.-L., Horng, J.-S., Teng, C.-C., ve Chou, S.-F. (2013). A criteria model of restaurant energy conservation and carbon reduction in Taiwan. Journal of Sustainable Tourism, 21(5), 765-779.

Iaquinto, A. (2014). Sustainable practices among independently owned restaurants in Japan. Journal of Foodservice Business Research, 17(2), 147-159.

Jeong, E., Jang, S., Day, J., ve Ha, S. (2014). The impact of eco-friendly practices on green image and customer attitudes: An investigation in a café setting. International Journal of Hospitality Management, 41, 10-20. doi: https://doi.org/10.1016/j.ijhm.2014.03.002

Legrand, W., Sloan, P., Simons-Kaufmann, C., ve Fleischer, S. (2010). A review of restaurant sustainable indicators Advances in hospitality and leisure (pp. 167-183): Emerald Group Publishing Limited.

Ma, J., ve Ghiselli, R. (2016). Measuring, monitoring, and managing the green practices in mid-sized restaurants in China. Journal of Foodservice Business Research, 19(1), 64-76.

Maviş, F. (2006). Otel Mühendisliği - Enerji ve Su Kullanımına Yönelik Bir Araştırma. Ankara: Detay Yayıncılık.

McIvor, J. (2007). Brave New World - Environmental Issues In Restaurants. Erişim Tarihi: 14.06.2017, from https://www.squaremeal.co.uk/news/brave-new-world-_-environmental-issues-in-restaurants

Michalisin, M. D., ve Stinchfield, B. T. (2010). Climate change strategies and firm performance: an empirical investigation of the natural resource-based view of the firm. Journal of Business Strategies, 27(2), 123.

Milfont, T. L., Duckitt, J., ve Wagner, C. (2010). A cross‐cultural test of the value–attitude–behavior hierarchy. Journal of Applied Social Psychology, 40(11), 2791-2813.

Mohan, A. M. (2012). SPS 2012:Tackling food waste through packaging innovation. Waste Reduction. Erişim Tarihi: 09.06.2017, https://www.greenerpackage.com/waste_reduction/sps_2012_tackling_food_waste_through_packaging_innovation

Namkung, Y., ve Jang, S. (2017). Are consumers willing to pay more for green practices at restaurants? Journal of Hospitality & Tourism Research, 41(3), 329-356.

Neuman, W. L. (2013). Social research methods: Qualitative and quantitative approaches: Pearson education.

Nolden, S. (2015). Going Green in the Workplace. The Employer Group: The Human Resource Resource. Erişim Tarihi 26.09.2017 https://theemployergroup.com/going-green-in-the-workplace/

NRA, N. R. A. (2017). Restaurant Industy Outlook. Retrieved 19.05.2017

Ottman, J. A. (1993). Green Marketing: Challenges & Opportunities for the New Marketing Age. Lincolnwood, IL: McGraw-Hill/Contemporary.

Öncül, S. (2018). Leed Platin Sertifikalı Türkiye’nin İlk Binası. from http://www.emo.org.tr/ekler/76441652bb56f52_ek.pdf

Park, J., Jeong Kim, H., ve McCleary, K. W. (2014). The impact of top management’s environmental attitudes on hotel companies’ environmental management. Journal of Hospitality & Tourism Research, 38(1), 95-115.

Penny, Y. K. W. (2007). The use of environmental management as a facilities management tool in the Macao hotel sector. Facilities, 25(7/8), 286-295.

Polonsky, M. J. (1994). An introduction to green marketing. Electronic green journal, 1(2).

Sanchez, K. E. (2009). Green Movement In Business. New York: Nova Science Publishers, Inc.

Sert, A. N. (2017). Konaklama İşletmelerinde Yeşil Pazarlama Uygulamaları: Doğa Residance Otel Örneği. Türk Turizm Araştırmaları Dergisi, 1(1), 1-20.

Sloan, P., Legrand, W., ve Chen, J. (2009). Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Oxford: Butterworth - Heinemann.

Şimşek, N., ve Akdağ, G. (2017). Sürdürülebilir Gastronomi Kapsamında Yeşil Nesil Restoranları İncelenmesi. The Journal of Academic Social Science Studies, 2(60), 351-368.

Tan, B.-C., Khan, N., Yong, G.-F., Harlam, W., ve Nguyen, L. (2016). What Drive the Intention of Restaurant Operators to Go Green? World Applied Sciences Journal, 34(12), 1627-1638.

Tan, B.-C., ve Yeap, P.-F. (2012). What drives green restaurant patronage intention? International Journal of Business and Management, 7(2), 215.

Thomas, D. R. (2006). A general inductive approach for analyzing qualitative evaluation data. American journal of evaluation, 27(2), 237-246.

Tortella, B. D., ve Tirado, D. (2011). Hotel water consumption at a seasonal mass tourist destination. The case of the island of Mallorca. Journal of environmental management, 92(10), 2568-2579.

Uydacı, M. (2011). Yeşil Pazarlama. Ankara: Türkmen Kitabevi.

Vanschenkhof, M. (2011). An Investigation of Water Usage In Casual Restaurants In Kansas. (Yayımlanmamış Doktora Tezi), Kansas State University, Manhattan, Kansas.