A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
The concept of sustainability in the restaurant industry in general, and Sushi restaurant specifically, has been developed for a long time by many different companies. However, the idea has not yet been comprehensively addressed and it has mainly just focused on the environmental aspect. Therefore, the objective of this thesis was to help Sushi restaurants develop a sustainable business model that suggested an enhancement of sustainability in all dimensions: environmental, economic, social and cultural aspects. The commissioner of this thesis was Amarillo Rovaniemi. Even though Amarillo is not a Sushi restaurant, they agreed with the proposed topic as sustainability is a cross-sectioned subject in which they could also utilise the result of this thesis for their business. Furthermore, the thesis opened up opportunities for further research on sustainable development in a casual dining restaurant or other different cuisine restaurants with the involvement of different cultural issues. The theory part discussed the evolution of definitions and concepts of sustainability under a historical perspective, represented sustainability issues in the food industry and the three dimensions of sustainability related to Sushi restaurant environment. The thesis utilised a mixed methodology approach including different qualitative and quantitative methods. Semi-structured interviews, participant and structured observation, surveys and qualitative content analysis were integrated into the research process to achieve a multidimensional perspective of the subject and investigate issues that might have not been considered related to sustainability. As a result, the findings gave further suggestions on more sustainable and responsible supply chain providers, improvements in defining company culture, human resource management, collaborations, social contribution and a better approach to responsible marketing strategy. The result was represented as a quality matrix table to help decision-makers self-evaluate and monitor improvements needed for their businesses.
The concept of sustainability in the restaurant industry in general, and Sushi restaurant specifically, has been developed for a long time by many different companies. However, the idea has not yet been comprehensively addressed and it has mainly just focused on the environmental aspect. Therefore, the objective of this thesis was to help Sushi restaurants develop a sustainable business model that suggested an enhancement of sustainability in all dimensions: environmental, economic, social and cultural aspects. The commissioner of this thesis was Amarillo Rovaniemi. Even though Amarillo is not a Sushi restaurant, they agreed with the proposed topic as sustainability is a cross-sectioned subject in which they could also utilise the result of this thesis for their business. Furthermore, the thesis opened up opportunities for further research on sustainable development in a casual dining restaurant or other different cuisine restaurants with the involvement of different cultural issues. The theory part discussed the evolution of definitions and concepts of sustainability under a historical perspective, represented sustainability issues in the food industry and the three dimensions of sustainability related to Sushi restaurant environment. The thesis utilised a mixed methodology approach including different qualitative and quantitative methods. Semi-structured interviews, participant and structured observation, surveys and qualitative content analysis were integrated into the research process to achieve a multidimensional perspective of the subject and investigate issues that might have not been considered related to sustainability. As a result, the findings gave further suggestions on more sustainable and responsible supply chain providers, improvements in defining company culture, human resource management, collaborations, social contribution and a better approach to responsible marketing strategy. The result was represented as a quality matrix table to help decision-makers self-evaluate and monitor improvements needed for their businesses.
Kiyotomo Sushi Restaurant in Tokyo
| British Library Online Contents | 1996
Subterranean sushi - Restaurant, Tokyo,Japan . TADASU OHE-PLANTEC
Online Contents | 1996
| British Library Online Contents | 1997
Positive Performance Feedback and Innovation Search: New Ideas for Sustainable Business Development
| DOAJ | 2022