The objective of this dissertation is to understand how fine dining restaurants can adopt a more sustainable management, without compromising the experience they offer to their clients. To answer my research question, I conducted a comparative case study on two Portuguese fine-dining restaurants. The results show that, to begin with, it is possible to apply a range of strategies on a restaurant, that contribute to sustainability and fine dining simultaneously, and, secondly, it is also possible for a restaurant to adopt sustainable practices that, without reinforcing the fine dining experience, do not diminish it. Finally, the results show that the two objectives are not contradictory and can even complement each other.
Date of Award | 26 Jan 2022 |
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Original language | English |
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Awarding Institution | - Universidade Católica Portuguesa
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Supervisor | Laure Leglise (Supervisor) |
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- Sustainability
- Arcadas
- SEM Restaurant & Wine Bar
- Fine dining
- Restaurants
- Sustainable management
- Sustainable strategies
- Mestrado em Gestão e Administração de Empresas
Sustainability management in fine dining restaurants
Silvano, M. D. C. L. F. (Student). 26 Jan 2022
Student thesis: Master's Thesis