INTRODUCTION CHAPTER 1

PROBLEM STATEMENT  McDonald’s  Pressure by Citizens Clearinghouse for Hazardous Waste. Initiated the ‘McToxics’ campaign  2005: redesigned ‘fries’ box packaging – reduced 1,100 tons per year into  30,770 (2006)McDonald’s worldwide  195,659 full service restaurants in U.S. (6.4 times)  71,969 restaurants in Malaysia (2.33 times)

PROBLEM STATEMENT 1.Determine internal organizational factors: i) top management, ii) cost considerations to implement environmentally practices, and iii) employee connectedness contribute to the responsiveness of restaurateurs toward IEFPs 1.Determine external organizational factors: i) environmental laws and regulations, green supply chain, iii) competitive advantage (trade pressure) and iv) stakeholders’ demands (i.e. consumers and community) contribute to the responsiveness of restaurateurs toward IEFPs

OBJECTIVES OF RESEARCH 1. Determine restaurateurs’ propensity toward IEFPs 2. Stakeholders’ and trade pressure’s roles as drivers and barriers to the IEFPs 3. Ascertain the existing or non-existing environmentally friendly acts practices in the restaurant business community

LITERATURE REVIEW CHAPTER 2

Theoretical Framework: Internal an External Organizational Factors that Influences Responsiveness of Restaurateurs toward IEFPs Environmental Laws & Regulations Green Supply Chain Internal Organizational Factors Responsiveness of Restaurateurs toward Implementation of Environmentally Friendly Practices Employee Connectedness Cost Considerations to Implement Environmentally Friendly Practices External Organizational Factors Competitive Advantage: Trade Pressure Stakeholder’s Demands Top Management

Cost Considerations to Implement IEFPs Employee Connectedness Banarjee (1998)/ Beard, 1996/ Boons, Baas,Bouma, Grone & Blansch (2000) // Burrit & Scaltegger (2001) / Denton (1996)/ Florida, Atlas & Cline (2001) / Filho, 1997/ INTERNAL ORGANIZATIONAL FACTORS

Top Management Cost Considerations to Implement IEFPs Employee Connectedness Govindarajulu & Daily (2004) / Griffiths & Petrick (2001) / Harris & Crane ( 2002) / Kasim (2004)// Kaiser &Fuhrer, 2003 Post & Altman (1994)/ Ralborn, Joyner & Logan ( 1999) / Rao, 2004/

Top Management Cost Considerations to Implement IEFPs Employee Connectedness Ryan (2004)/ Stipanuk & Ninemeier (1996) / Stone, Joseph & Blodgett (2004) // Wehrmeyer, 1997/ Valcasteren ( 2001)/ INTERNAL ORGANIZATIONAL FACTORS

EXTERNAL ORGANIZATIONAL FACTORS Environmental Laws & Regulations Green Supply Chain Competitive Advantage: Trade Pressure Stakeholders’ Demands: Consumer and Community Banarjee (1998)/ Bohdanowiscz (2005) / Buergin & Kessler (2000) / Chavan ( 2005)/ Chen, Lai & Wen (2006) / Cleveland, Kalamas & Laroche (2005) / Denton (1997)/ Emery & Watson (2004) /

EXTERNAL ORGANIZATIONAL FACTORS Environmental Laws & Regulations Green Supply Chain Competitive Advantage: Trade Pressure Stakeholders’ Demands: Consumer and Community Foster, Sampson & Dunn (2000) / Kasim ( 2005)/ Kassaye (2001)/ Kirk (1995)/ Kulkarni ( 2000)/ Lusser & Ritglar ( 1999) / Luken & Stares (2003) / Gallarotti (1995)// Porter & Van der Linde (1995)

EXTERNAL ORGANIZATIONAL FACTORS Environmental Laws & Regulations Green Supply Chain Competitive Advantage: Trade Pressure Stakeholders’ Demands: Consumer and Community Post & Altman (1994) / Rao ( 2004, 2005)/ Revell (2003)/// Rhee & Lee ( 2003)/ Stainer & Stainer (1997) / Stone, Joseph & Blodgett (2004) // Watson & Emery (2003) / Zhu, Sarkis & Geng (2005) /

IMPLEMENTATION OF EFPs IN THE RESTAURANT INDUSTRY  An average restaurant dispose 50,000 pounds of waste per year (Nielsen, 2004)  Close to 90%-95% of restaurants’ waste can be recycled or composted (Nielsen, 2004)

METHODOLOGY CHAPTER 3

METHODOLOGY  Mixed mode – to substantiate triangulation  Quantitative : Survey  Qualitative : Face to face interviews  Case study approach

POPULATION AND SAMPLE  Purposive Sampling  Identify independent casual upscale restaurant  Owners engaged directly, not affiliated with any brand or name (Chon & Sparrowe, 2000; Walker, 2008)  “offer fine dining with full table service, focusing on quality rather than price” (Illinois Institute for Rural Affairs, 2003, p.2)  Relaxed service, capable service staff in dealings with guests while providing professional efficiency and table service (Brown, Hepner & Deegan, 1994 ; Walker, 2008)

Identify sampleTour of Penang Referred to Yellow Pages Short-listed sample Fax questionnaires to sample No responseTelephone calls Visited premises personally Gave questionnaire personally Picked up the questionnaires the following week DATA COLLECTION PROCESS PROCESS OF CONDUCTING SURVEY

PROCESS OF CONDUCTING INTERVIEW Identified prospective interviewee: 1.Restaurateurs 2.MPPP official 3.D.O.E official 4.CAP representative 5.Recycle business operator Telephoned to get lead on suitable candidate to interview, or through introduction Wrote in for official approval to visit the organization Telephone interviewee to set time and venue Visited the organization personally and conducted interview

DISCUSSION, SUMMARY AND RECOMMENDATIONS

INTERNAL ORGANIZATIONAL FACTORS: DRIVER AND BARRIER IN AFFIRMATIVE RESPONSIVENESS TOWARDS THE IEFPs  Respondents’ responds may not convey respondents’ true beliefs  Concerned about the environment but the level of commitment is subjective, requires further probing  Apprehensive to spend  Strength of convergence of knowledge

PROGRESSIVE GOVERNMENTAL ENVIRONMENTAL LAWS AND REGULATIONS WITH EFFICIENT ENFORCEMENT VS ARCHAIC GOVERNMENTAL ENVIRONMENTAL LAWS AND REGULATION AND DEFICIENT ENFORCEMENT  “Mimicry in a strongly institutionalized environment” (Boons et al, 2002)  Revised environmental laws and regulations  Possibility of “innovation offset” (Porter and Van der Linde, 1995)  Business sustainability outweighs environmental sustainability

AVAILABILITY OF GREEN SUPPLY CHAIN VERSUS LACK OF DIVERSE AND COMPETITIVE PRICED ORGANIC PRODUCTS  Green supply chain is relatively a new concept in the South East Asia region (Rao, 2002)  Has yet to reach mass consumerism  At the moment, some organic products are triple-priced  Assuming green supply chain is abundant, possibility for restaurateurs to convert is heightened  However, in the mean time, need to support local products

FINAL CONCLUSIONS  Collaboration between government and restaurant business owners. Be accountable for environmental well-being

FUTURE RESEARCH RECOMMENDATIONS 1. Further in-depth study on restaurateurs true understanding of EFPs concept 2. Extent of EFPs being practiced 3. Why profiles of restaurants have no bearing on responsiveness of restaurateurs 4. Explore other categories within the restaurant industry

GENERALIZABILITY  Can be replicated in the restaurant field, specifically casual upscale restaurant  Franchise  Chain  Other segments- fine dining restaurants, restaurants that operate within a hotel organization  Increase interviewee sample  Limitation : Restaurants in developed countries

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