Role of Green Manufacturing In Improving Operations flexibility:An Analytical Study For Opinions of A Sample of Restaurant Workers In Sulaimani City | ||
| Tikrit Journal For Administration & Economics Sciences | ||
| Article 1, Volume 12, Issue 35, August 2016, Pages 62-83 | ||
| Author | ||
| Othman Kareem Mahmood | ||
| Abstract | ||
| ABSTRACT: This paper aims to study green manufacturing practices its application in restaurants based in sulaimani city, it also aims to find the correlation and regression between green manufacturing and operatiosn flexibility in terms of product flexibility, time flexibility and size flexibility. Measurements are used depending on the standards has been announced by (Green Restaurants Associacion) in which they provide accreditation and certificates in this behalf. Those measurements are (Water Efficiency, Waste Reduction & Recycling, Sustainable Durable Goods & Building Materials, Sustainable Food, Energy, Reusables & Environmentally Preferable Disposables, Chemical & Pollution Reduction) the research problem is sulaimani restaurants' lack of knowledge in terms of green practices in restaurants and its role in their operations flexibility. The theory part of the research has debpended on literature. Questionnaire form is designed for collecting data from the restaurants. SPSS21 software is used to alanyse the quantitative data and Mean, Standard Deviaton, Simple Correlation, Simple Regression are used to detrermine the approval of the research hypotehses. It is oncluded that green practices in sulaimani restaurants are not common although some sections of it are applied for some reasons other than green practices such as resources uniquenss and cost reduction. It is also found that there is a negative correlation between green manufacturing and operations flexibility and negative regressions also found between the two variables. The restaurants are courage to pay more attentions to green restaurants practices although it reduces the operations flexibility because it has other benefits such as cost reduction and improving restaurant images to cutomers. | ||
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