Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Validating the potentiality of adopting the concept of sustainable development in the field of food and beverage is the objective of the thesis. By taking advantage of the validated data, the author is able to build a green marketing plan as a showcase of the sustainable coffee shop. Additionally, the thesis aims to raise awareness of environmental issues and conservation through reducing negative impacts on the environment in business operations. The author concentrated on gathering data relating to sustainabile development and green marketing including the framework of sustainable development, the beneficial impacts of the concept, green marketing definition, and the advantage of applying green marketing into a business. The research section of the thesis is developed according to the theoretical framework. The author adopts semi-structured in-depth interview, and a combination of non-participant and participant observation to gather the research date. The interview was conducted with the co-founder of the L restaurant with a list of questions. The interview was divided into four phases. The interview focuses on exploring the feasibility of the sustainable business model in the city of Ho Chi Minh and society's sense of a new concept. The observation investigates how the G restaurant presents their sustainable development through the marketing effort. The observation research is implemented by following the guidelines, which weres created based on the marketing mix 4ps. A complete green marketing plan for a new sustainable coffee shop is the outcome of the thesis by applying the theory framework and the research results. This thesis allows the author to explore and expand the knowledge of a sustainable framework and sustainable development in the restaurant industry. Furthermore, the author is able to utilize the concept to reduce environmental impacts and attract more customers with the same concerns. The study can also function as a guideline for other restaurants in operating sustainably by providing them with marketing actions that lead to a more efficient business operation.
Validating the potentiality of adopting the concept of sustainable development in the field of food and beverage is the objective of the thesis. By taking advantage of the validated data, the author is able to build a green marketing plan as a showcase of the sustainable coffee shop. Additionally, the thesis aims to raise awareness of environmental issues and conservation through reducing negative impacts on the environment in business operations. The author concentrated on gathering data relating to sustainabile development and green marketing including the framework of sustainable development, the beneficial impacts of the concept, green marketing definition, and the advantage of applying green marketing into a business. The research section of the thesis is developed according to the theoretical framework. The author adopts semi-structured in-depth interview, and a combination of non-participant and participant observation to gather the research date. The interview was conducted with the co-founder of the L restaurant with a list of questions. The interview was divided into four phases. The interview focuses on exploring the feasibility of the sustainable business model in the city of Ho Chi Minh and society's sense of a new concept. The observation investigates how the G restaurant presents their sustainable development through the marketing effort. The observation research is implemented by following the guidelines, which weres created based on the marketing mix 4ps. A complete green marketing plan for a new sustainable coffee shop is the outcome of the thesis by applying the theory framework and the research results. This thesis allows the author to explore and expand the knowledge of a sustainable framework and sustainable development in the restaurant industry. Furthermore, the author is able to utilize the concept to reduce environmental impacts and attract more customers with the same concerns. The study can also function as a guideline for other restaurants in operating sustainably by providing them with marketing actions that lead to a more efficient business operation.
Applying Effective Sensory Marketing to Sustainable Coffee Shop Business Management
| DOAJ | 2019
British Library Online Contents | 1997
| BASE | 2025
Coffee-Shop Fluff - LTL Architects
Online Contents | 2009