Özet:

Increasing population, global warming and climate change, disturbance in ecological balance and various other parameters have revealed the effects of the food and beverage industry on the environment in the studies of scientists. In the studies on the subject, it has been observed that there is a lack of perceptions, attitudes and practices of the managers of chain food and beverage businesses within the scope of sustainability. Since chain food businesses are managed through a single-center, implementation, inspection and improvement of the aforementioned procedures require relatively more intensive work. Parameters such as locational differences, and the adequacy of kitchen and restaurant projects against the relevant procedures should be questioned, and as a result, reports should be prepared and potential threats and advantages should be archived. When necessary, the business should add it to the corporate culture book and train its personnel with up-to-date information through in-house training. They should transfer this training to the guests who prefer the business and convey the steps and importance to the guests at the right time and in the right way. This study aims to reveal sustainability practices in chain food and beverage businesses. The sample of the study consists of senior managers working in chain food and beverage businesses affiliated with the Istanbul Center. In this context, semi-structured interviews were conducted with a management team of 10 people in total, both at home and abroad. As a result of the qualitative study, an 8-question interview was held with the kitchen management team and the overseas growth operation. With the analysis of the data obtained in the study, it is understood that the managers have positive attitudes toward sustainable practices, but the relevant sector's information on the subject is insufficient yet.

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