The Stakeholder Perspective Of The Food And Beverage Companies Saving Concept Study

With the rapid development of the catering industry, the problems of resource depletion and environmental pollution in it have become more and more obvious and urgent in recent years. The phenomenon lies in the great waste of resources, particularly, the waste of the one-time utensils and the remaining meals wastage; At the same time, the pollutions such as coal-fired emissions, soot, noise, sewage, stench, garbage, which caused by restaurants, are the focus problem of environmental pollution. This phenomenon is incompatible with the expectation of community and has become a serious social problem. While this phenomenon is not conducive to the sustainable development of catering enterprises, and deviates from resource-saving and environment-friendly society advocated by Chinese government. From social responsibility of the enterprises and stakeholder perspective, the thesis proposes that we should carry out economical management idea and circular economy theory to build catering enterprises, with the sustainable development and social harmonious progress.First, based on the induced literatures on economical idea and enterprise stakeholders at home and abroad, this thesis proposes economical content and significance of catering enterprises, analyzes four categories of stakeholders of current catering enterprises, including the core stakeholders, strategic stakeholders, edge stakeholders and environmental stakeholders. Secondly, from Chapter II to Chapter IV, the thesis takes the catering enterprises of Fuzhou, Quanzhou, and Xiamen as examples. Using the survey data and conclusions from the interviews, the thesis studies core stakeholders, including the owners, operators, employees, consumers in catering enterprises. Case analysis of the attitude of the operators to the phenomena of food waste, the estimated volume of waste and the"area of error"existed in current management. At the same time, it analyzes the consumers'attitude to food waste, and their awareness of economical catering, etc. In Chapter V, the thesis analyzes the potential causes of waste in economy, culture and society, the obstacles and the relative sources in implementing economical idea by catering enterprises. Finally, in Chapter VI, the thesis studies the stakeholders'balanced mechanism in catering enterprises. At the views of three directions, namely, idea reform of the government and the trade; conversion of roles acted by the operators and consumers; the completion of related policies, and try to build a balanced mechanism. This thesis also proposes that interests'safeguard mechanism should be optimized, interests'coordination mechanisms be strengthened, and interests'supervision mechanism be improved, compensation mechanism be consummated for various stakeholders. Thus, economical management and consumption ideas can penetrate into the economic, social, in all areas of life.