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MIXED METHOD: EMPLOYEE AND
CONSUMER PERCEPTIONS ON GREEN
INSTITUTIONAL DINING OPERATIONS
Poster
YEUNG Tsz Wing
BA (Hons) in Culinary Arts and Management
Department of Hospitality and Business Management
OBJECTIVES RESEARCH BACKGROUND
• Identify challenges and opportunities The hospitality and catering industry faces mounting pressure to become more
for sustainable institutional sustainable due to increased public awareness in environmental issues and
dining from chefs' perspectives. climate change. However, there exists considerable gaps between ideology
• Evaluate real-world technological and practice, due to limited access to sustainably sourced produce, its premium
advancements in sustainable cost, and general reluctance on utilizing advanced technology. Institutional
kitchen operations. kitchens struggle to balance sustainability with operational efficiency, while
• Investigate consumer attitudes consumer preference prioritizes convenience over environmentally-friendly
on environmental consciousness, dining options. Existing solutions to sustainable dining include food pre-
personalization, and acceptance of ordering apps and waste management technologies, but their consolidation
dining app technology. is incomplete. This study explores these opportunities and challenges to help
• Examine the impact of environmental promote sustainable dining operations.
consciousness and technology
acceptance on purchase intention. METHODOLOGY
• Test the impact of personalization
on user satisfaction in institutional This study uses a mixed-methods methodology. Qualitative data were
dining. collected through interviews with 10 kitchen and service personnel at a large-
scale production facility with over 1,000 employees, focusing on sustainable
practices, concerns, and use of technology in institutional dining. Quantitative
data were gathered through questionnaires from 753 employees to measure
environmental consciousness, technology acceptance, and job satisfaction.
ABOUT THE INVESTIGATOR Correlation and regression statistical methods were used to look for associations
between variables. The sequential design allowed qualitative understanding to
I am a final-year student pursuing a inform quantitative measures towards an overall comprehension of sustainable
Bachelor of Arts (Honors) degree in dining dynamics.
Culinary Arts and Management, with
a strong passion for pastry arts. My FINDINGS
career goal is to become a pastry
chef in a luxury hotel, specializing in Key findings show that pre-ordering schemes actually reduce food wastage,
creation of innovative and sustainable even though deficiencies in employees' training hinder sustainable actions.
desserts. My FYP, "Mixed Method: Technology acceptance (TA) and personalization (PER) are strongly compatible
Employee and Consumer Perceptions with user satisfaction (SAT) and purchasing intention (PI). Environmental
on Green Institutional Dining awareness (EA) does not particularly influence PI, showing that sustainability
Operations," is supervised by Dr. messages must be congruent with convenience. The interviews further
LEUNG Tsui Yan, Vicky. introduced operational challenges such as irregular demand and resistance to
change. This study highlights the need for integration of technology, training,
and consumer-led designs to address sustainability goals in institutional dining.
61 Student Applied Research Presentations 2025 Student Applied Research Presentations 2025
