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Setting the Example on Food Waste in the Hospitality Industry

Vannisselroy, Sanne LU and Vukojevic, Danica LU (2022) BUSN49 20221
Department of Business Administration
Abstract
This thesis aims to contribute to the discovered knowledge gap on the micro-perspective of Corporate Social Responsibility (CSR) within the hospitality industry, and the discovered lack of studies on the influence of the construed external image within this industry. Therefore, this thesis's purpose is to understand better the influence of the espoused values and the construed external image on organizational identification in an organization that works in the hospitality industry. This study is based on a qualitative method, following the interpretive tradition, an abductive approach. To take the full perspective on organizational members, a case study on a restaurant with a sustainable business model has been conducted. The data... (More)
This thesis aims to contribute to the discovered knowledge gap on the micro-perspective of Corporate Social Responsibility (CSR) within the hospitality industry, and the discovered lack of studies on the influence of the construed external image within this industry. Therefore, this thesis's purpose is to understand better the influence of the espoused values and the construed external image on organizational identification in an organization that works in the hospitality industry. This study is based on a qualitative method, following the interpretive tradition, an abductive approach. To take the full perspective on organizational members, a case study on a restaurant with a sustainable business model has been conducted. The data collection of this study is done by conducting six in-depth interviews, two observations and additional document analysis. This thesis contributes to knowledge by creating an in-depth insight into how the espoused values and the construed external image, studied from a CSR perspective, influence a restaurant's organizational members. Additionally, our case study could potentially help hospitality organizations holding a similar context. (Less)
Please use this url to cite or link to this publication:
author
Vannisselroy, Sanne LU and Vukojevic, Danica LU
supervisor
organization
alternative title
A Qualitative Study of How Organizational Members Perceive the Espoused Values and Construed External Image of a Restaurant Working with a Sustainable Business Model
course
BUSN49 20221
year
type
H1 - Master's Degree (One Year)
subject
keywords
Organizational identification, Espoused values, Construed external image, CSR, Sustainable business model, Hospitality industry
language
English
id
9082794
date added to LUP
2022-06-21 09:25:47
date last changed
2022-06-21 09:25:47
@misc{9082794,
  abstract     = {{This thesis aims to contribute to the discovered knowledge gap on the micro-perspective of Corporate Social Responsibility (CSR) within the hospitality industry, and the discovered lack of studies on the influence of the construed external image within this industry. Therefore, this thesis's purpose is to understand better the influence of the espoused values and the construed external image on organizational identification in an organization that works in the hospitality industry. This study is based on a qualitative method, following the interpretive tradition, an abductive approach. To take the full perspective on organizational members, a case study on a restaurant with a sustainable business model has been conducted. The data collection of this study is done by conducting six in-depth interviews, two observations and additional document analysis. This thesis contributes to knowledge by creating an in-depth insight into how the espoused values and the construed external image, studied from a CSR perspective, influence a restaurant's organizational members. Additionally, our case study could potentially help hospitality organizations holding a similar context.}},
  author       = {{Vannisselroy, Sanne and Vukojevic, Danica}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Setting the Example on Food Waste in the Hospitality Industry}},
  year         = {{2022}},
}