TY - GEN
T1 - The Impact of greening practices and employee productivity in the restaurant business in Johannesburg North, South Africa
AU - Bhila, Thobile Yvonne
AU - Edoun, E. I.
AU - Mbohwa, C.
N1 - Publisher Copyright:
© 2019, IEOM Society International.
PY - 2019
Y1 - 2019
N2 - The research seeks to uncover and investigate whether greening practices have an impact on employee morale and work performance that is productivity in the workplace. Human factors are defined as the study that describes human behavior mentally and physically when affected by particular conditions, environments, products and services. Wastage is an environment that affect employees negatively due to various factors namely filth, smell, dirt, pests etc, and this has a direct implication to their health and how they feel about coming to work. The conditions of working in a restaurant business are very favorable because of longs hours of standing, walking, carry plates, dealing with difficult customers etc and so an addition of unclean/ unhygienic surroundings is an added disadvantage. Greening standards comes in with added tasks but a more pleasant workplace and environment. The studies have proved that motivated and happy employees inevitably perform better in the workplace that is why the study aims at investigating how employees feel about greening practices and if the practices have a positive or negative impact on the employees and thus their performance on a daily basis. Restaurants contribute significant amounts to the GDP of all countries and so improvement of elements that impact the industry is imperative. Restaurants that are successfully implementing greening standards should teach and assist other restaurants to master what they have mastered. The research aims to unravel this concept and find possible solutions to solve the problems discovered in the study.
AB - The research seeks to uncover and investigate whether greening practices have an impact on employee morale and work performance that is productivity in the workplace. Human factors are defined as the study that describes human behavior mentally and physically when affected by particular conditions, environments, products and services. Wastage is an environment that affect employees negatively due to various factors namely filth, smell, dirt, pests etc, and this has a direct implication to their health and how they feel about coming to work. The conditions of working in a restaurant business are very favorable because of longs hours of standing, walking, carry plates, dealing with difficult customers etc and so an addition of unclean/ unhygienic surroundings is an added disadvantage. Greening standards comes in with added tasks but a more pleasant workplace and environment. The studies have proved that motivated and happy employees inevitably perform better in the workplace that is why the study aims at investigating how employees feel about greening practices and if the practices have a positive or negative impact on the employees and thus their performance on a daily basis. Restaurants contribute significant amounts to the GDP of all countries and so improvement of elements that impact the industry is imperative. Restaurants that are successfully implementing greening standards should teach and assist other restaurants to master what they have mastered. The research aims to unravel this concept and find possible solutions to solve the problems discovered in the study.
UR - http://www.scopus.com/inward/record.url?scp=85079276969&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:85079276969
SN - 9781532359507
T3 - Proceedings of the International Conference on Industrial Engineering and Operations Management
SP - 62
EP - 69
BT - 4th North American IEOM Conference. IEOM 2019
PB - IEOM Society
T2 - 4th North American IEOM Conference. IEOM 2019
Y2 - 23 October 2019 through 25 October 2019
ER -