Reaching for restaurant resiliency : a handbook for operating a sustainable student run restaurant
(Book - Regular Print)

Thesis,MSFS,Green Mountain College,2016

Includes bibliographical references.

Restaurants must become resilient to economic, environmental and social challenges by applying sustainable practices. One way of educating future entrepreneurs, emerging professionals and the public is by displaying operation models of student run restaurants that apply sustainable techniques successfully. This project presents two case studies that identify sustainability standards and practices in the industry. The result was an instruction manual that will serve as a guide for academic institutions to design and sustain a student run restaurant model, in which students can learn and teach customers and the community on how to apply resilient practices. The follow questions, answered in the case studies provide information on what a sustainable student run restaurant should consider: what essential sustainable standards are required by sustainable associations and certifications? What practices are used in top sustainable restaurants? What practices are best suited for a holistically sustainable student run restaurant?