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Martínez Amayo, Deyanira (2025) Exploring line managers (Chefs) sustainable behaviour in restaurants of Dublin under theory of planned behaviour: a case of study methodology. Masters thesis, Dublin, National College of Ireland.
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Abstract
This study examined through the Theory of Planned Behaviour (TPB), the Triple Bottom Line (TBL) and United Nations Sustainable Development Goals (SDGs), how kitchen line managers are engage with sustainable practices. This study intends to explore the effects of attitudes, subjective norms and perceived behavioural control on economic, social and environmental sustainability practices.
A qualitative, interpretive case study methodology, was utilised wherein three independent restaurants, manager by the owner of each place. Head chefs employed were interviewed through semi-structured in-depth interviews. These methodology enabling triangulation, that improving the credibility and validity of the findings and enhances analytical generalisation. Results were interpreted with thematic analysis and triangulated with TPB constructs, TBL pillars and SDG goals.
The results highlight that chefs-intrinsic attitudes significantly govern the work-related practices, such as mental health support, communication, and workplace culture. This is then often fueled by peer norms. Unfortunately, structural limitations (e.g., inadequate training, lack of owner support) often serve to undermine perceived control. Most economic practices (including local sourcing and resource efficiency) are motivated by cost savings.
We see that food waste reduction, waste separation and energy saving behaviours — which we classified as pro-environmental practices- are motivated by both intrinsic and extrinsic routes (correlating owner directive), but whose complete adoption is often hindered due to an absence of proper infrastructure and the physical restrictions in terms of storage faculties.
This study therefore demonstrates how personal agency, and institutional barriers operate together in sustainable implementation at a micro (kitchen) level. This indicates that, while attitudes may serve as a foundation for moulding sustainable practices, the absence of institutionalised processes and enabling networks can constrain transformative shifts. This means focusing on sustainability via specific training programs, investment in the right kitchen infrastructure and better alignment of environmental and social metrics with decision making at an operational level.
| Item Type: | Thesis (Masters) |
|---|---|
| Supervisors: | Name Email Armendáriz, Fabián UNSPECIFIED |
| Subjects: | H Social Sciences > Economics > Business H Social Sciences > HD Industries. Land use. Labor > Specific Industries > Hospitality Industry > Food service H Social Sciences > HD Industries. Land use. Labor > Specific Industries > Hospitality Industry H Social Sciences > HM Sociology > Organisational Behaviour > Organisational Culture |
| Divisions: | School of Business (- 2025) > Master of Science in International Business |
| Depositing User: | Ciara O'Brien |
| Date Deposited: | 16 Dec 2025 15:50 |
| Last Modified: | 16 Dec 2025 15:50 |
| URI: | https://norma.ncirl.ie/id/eprint/9047 |
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