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Title
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SMALL-SCALE RESTAURANT REPRESENTATIVES’ PERCEIVED KNOWLEDGE, ATTITUDE, AND ADAPTABILITY ON SUSTAINABLE BUSINESS PRACTICES
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Author(s)
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Jeanlie Charl T. Binarao
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Princess Dely H. Dian
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Kent Joseph L. Espinas
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Affiliation
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Misamis University
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Degree Program
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Bachelor of Science In Hospitality Management
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Contributor
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Salig, Ruby P. - Adviser
Ilusorio, Gilda L. - Panel
Carpio, Renzitelo Alf P. - Panel
Elmedulan, Arniel Jr. M. - Instructor
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Year
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2025
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Abstract
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This study sought to explore the significant influence of small-scale restaurant representatives' perceived knowledge, attitudes, and adaptability to sustainable business practices. Descriptive-correlational research was used with 67 respondents among 12 establishments using a stratified random sampling technique guaranteeing a diverse and representative mix of participants across various roles within these establishments. Mean and standard deviation and Pearson product-moment correlation coefficient were used as statistical tools. The result indicates that as restaurant operators' perceived knowledge of sustainable practices increases, their ability to adapt to sustainable business practices also improves significantly. The relationship between the perceived attitude toward sustainable business practices and the perceived adaptability of small-scale restaurants in implementing these practices indicates that as restaurant operators' attitudes toward sustainability become more favorable, their perceived adaptability to sustainable business practices also increases. This suggests that a positive mindset toward sustainability plays a critical role in facilitating the adoption of green practices within the restaurant sector. In conclusion, the positive perceptions of employees on their knowledge of sustainable practices correlate with the ability of restaurants to adapt and implement those practices effectively. It is recommended that small-scale restaurants implement regular audits of their sustainability efforts, such as waste audits, recycling rates, and energy consumption reviews.
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Keywords
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Adaptability, Attitude, Knowledge, Small-scale restaurant, Sustainable Business Practices
