{"id":{"repo_id":"hull","oai_identifier":"oai:hull-repository.worktribe.com:4193017"},"canonical_url":"https://search.dev.ndltd.org/etd/hull/oai:hull-repository.worktribe.com:4193017","repository":{"repo_id":"hull","name":"University of Hull","base_url":"https://hull-repository.worktribe.com/oaiprovider"},"display":{"title":"Developing Sustainable Supply Chain Performance In The Thai Restaurant Industry","abstract":"Environmental issue emergence in global supply chains has made measuring the performance of organisations, particularly service sectors, a crucial practice for driving their environmental performance. Consequently, there has been a growing cross-disciplinary interest in the topic of sustainability supply chain management (SSCM) among researchers and practitioners for more than four decades, primarily in awareness of environmental issues and natural resource imbalances.Restaurant sustainable supply chain management (RSSCM) is becoming increasingly important in the hospitality industry in developed countries. However, this concept is still relatively new, even though a few sustainable restaurant operators exist in Thailand's hospitality industry. Sustainability and its impact on supply chain practices have not been aggressively pursued in the Thai restaurant business. Furthermore, a lack of sustainability knowledge obstructs a sustainable supply chain management model, which is necessary for the food and restaurant supply chains to increase their sustainability. Therefore, this thesis aims to address this problem by experimentally building a restaurant sustainability framework to confront restaurant best practices in the Thai restaurant business.Four research questions were proposed for this study based on an exhaustive literature study to address gaps in the body of knowledge. Very few research studies have explored the RSSCM phenomena in a Thai context and developed RSSCM framework. This thesis undertakes such empirical research by applying a cross-case study approach involving semi-structured interviews with restaurant supply chain practitioners and stakeholders in Thailand.This research identified three key themes with twelve related focus areas to develop a new sustainable restaurant framework that will enhance sustainability for Thai restaurant service providers and their stakeholders. Furthermore, the three major areas of restaurant sustainability practices propose to amplify and raise awareness of restaurant environmental sustainability advancement. Finally, the Thai government should consider introducing this study as a part of the Thai restaurant business and its supply chain sustainability guidelines to enhance the sustainability phenomenon, particularly in the light of COP26. Never before has sustainability been so important globally. We are in a state of climate emergency, code red for humanity-David Attenborough’s video provides the starkest warning yet for our world and the human species.","abstract_html":"Environmental issue emergence in global supply chains has made measuring the performance of organisations, particularly service sectors, a crucial practice for driving their environmental performance. Consequently, there has been a growing cross-disciplinary interest in the topic of sustainability supply chain management (SSCM) among researchers and practitioners for more than four decades, primarily in awareness of environmental issues and natural resource imbalances.Restaurant sustainable supply chain management (RSSCM) is becoming increasingly important in the hospitality industry in developed countries. However, this concept is still relatively new, even though a few sustainable restaurant operators exist in Thailand's hospitality industry. Sustainability and its impact on supply chain practices have not been aggressively pursued in the Thai restaurant business. Furthermore, a lack of sustainability knowledge obstructs a sustainable supply chain management model, which is necessary for the food and restaurant supply chains to increase their sustainability. Therefore, this thesis aims to address this problem by experimentally building a restaurant sustainability framework to confront restaurant best practices in the Thai restaurant business.Four research questions were proposed for this study based on an exhaustive literature study to address gaps in the body of knowledge. Very few research studies have explored the RSSCM phenomena in a Thai context and developed RSSCM framework. This thesis undertakes such empirical research by applying a cross-case study approach involving semi-structured interviews with restaurant supply chain practitioners and stakeholders in Thailand.This research identified three key themes with twelve related focus areas to develop a new sustainable restaurant framework that will enhance sustainability for Thai restaurant service providers and their stakeholders. Furthermore, the three major areas of restaurant sustainability practices propose to amplify and raise awareness of restaurant environmental sustainability advancement. Finally, the Thai government should consider introducing this study as a part of the Thai restaurant business and its supply chain sustainability guidelines to enhance the sustainability phenomenon, particularly in the light of COP26. Never before has sustainability been so important globally. We are in a state of climate emergency, code red for humanity-David Attenborough’s video provides the starkest warning yet for our world and the human species.","abstract_has_math":false,"creators":["Khunjan, Wachiraporn"],"institution":"The University of Hull","degree_name":"PhD","degree_level":"Doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022","date_published":"2022","updated_at":"2026-07-24T02:33:08Z","subjects":["Business"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["oai:hull-repository.worktribe.com:4193017"],"render_values":[{"text":"oai:hull-repository.worktribe.com:4193017","href":null,"code":true}]}]},"links":{"outbound_url":"https://hull-repository.worktribe.com/4193017/1/Thesis","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.sponsor","label":"Sponsor","values":["00 University of Hull"]},{"key":"dc:creator","label":"Author","values":["Khunjan, Wachiraporn"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022-12-01"]},{"key":"dc:date.issued","label":"Date","values":["2022"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["The University of Hull"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://hull-repository.worktribe.com/output/4193017"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["Doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["PhD"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Business"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["oai:hull-repository.worktribe.com:4193017"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hull-repository.worktribe.com/4193017/1/Thesis"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Environmental issue emergence in global supply chains has made measuring the performance of organisations, particularly service sectors, a crucial practice for driving their environmental performance. Consequently, there has been a growing cross-disciplinary interest in the topic of sustainability supply chain management (SSCM) among researchers and practitioners for more than four decades, primarily in awareness of environmental issues and natural resource imbalances.Restaurant sustainable supply chain management (RSSCM) is becoming increasingly important in the hospitality industry in developed countries. However, this concept is still relatively new, even though a few sustainable restaurant operators exist in Thailand's hospitality industry. Sustainability and its impact on supply chain practices have not been aggressively pursued in the Thai restaurant business. Furthermore, a lack of sustainability knowledge obstructs a sustainable supply chain management model, which is necessary for the food and restaurant supply chains to increase their sustainability. Therefore, this thesis aims to address this problem by experimentally building a restaurant sustainability framework to confront restaurant best practices in the Thai restaurant business.Four research questions were proposed for this study based on an exhaustive literature study to address gaps in the body of knowledge. Very few research studies have explored the RSSCM phenomena in a Thai context and developed RSSCM framework. This thesis undertakes such empirical research by applying a cross-case study approach involving semi-structured interviews with restaurant supply chain practitioners and stakeholders in Thailand.This research identified three key themes with twelve related focus areas to develop a new sustainable restaurant framework that will enhance sustainability for Thai restaurant service providers and their stakeholders. Furthermore, the three major areas of restaurant sustainability practices propose to amplify and raise awareness of restaurant environmental sustainability advancement. Finally, the Thai government should consider introducing this study as a part of the Thai restaurant business and its supply chain sustainability guidelines to enhance the sustainability phenomenon, particularly in the light of COP26. Never before has sustainability been so important globally. We are in a state of climate emergency, code red for humanity-David Attenborough’s video provides the starkest warning yet for our world and the human species."]},{"key":"dc:title","label":"Title","values":["Developing Sustainable Supply Chain Performance In The Thai Restaurant Industry"]}]}],"canonical_facts":{"dc:contributor.sponsor":["00 University of Hull"],"dc:creator":["Khunjan, Wachiraporn"],"dc:date":["2022-12-01"],"dc:date.issued":["2022"],"dc:description.abstract":["Environmental issue emergence in global supply chains has made measuring the performance of organisations, particularly service sectors, a crucial practice for driving their environmental performance. Consequently, there has been a growing cross-disciplinary interest in the topic of sustainability supply chain management (SSCM) among researchers and practitioners for more than four decades, primarily in awareness of environmental issues and natural resource imbalances.Restaurant sustainable supply chain management (RSSCM) is becoming increasingly important in the hospitality industry in developed countries. However, this concept is still relatively new, even though a few sustainable restaurant operators exist in Thailand's hospitality industry. Sustainability and its impact on supply chain practices have not been aggressively pursued in the Thai restaurant business. Furthermore, a lack of sustainability knowledge obstructs a sustainable supply chain management model, which is necessary for the food and restaurant supply chains to increase their sustainability. Therefore, this thesis aims to address this problem by experimentally building a restaurant sustainability framework to confront restaurant best practices in the Thai restaurant business.Four research questions were proposed for this study based on an exhaustive literature study to address gaps in the body of knowledge. Very few research studies have explored the RSSCM phenomena in a Thai context and developed RSSCM framework. This thesis undertakes such empirical research by applying a cross-case study approach involving semi-structured interviews with restaurant supply chain practitioners and stakeholders in Thailand.This research identified three key themes with twelve related focus areas to develop a new sustainable restaurant framework that will enhance sustainability for Thai restaurant service providers and their stakeholders. Furthermore, the three major areas of restaurant sustainability practices propose to amplify and raise awareness of restaurant environmental sustainability advancement. Finally, the Thai government should consider introducing this study as a part of the Thai restaurant business and its supply chain sustainability guidelines to enhance the sustainability phenomenon, particularly in the light of COP26. Never before has sustainability been so important globally. 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