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Direct linkNyheim, Peter – ProQuest LLC, 2012
In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this study was to investigate factors that lead to environmentally sustainable practices in the restaurant industry. Using Rogers' Diffusion of Innovation Theory as a…
Descriptors: Dining Facilities, Sustainability, Qualitative Research, Employee Attitudes
