Practices of food and beverage establishments in the framework of sustainability: Evaluation of restaurant businesses approaches to the sustainable restaurant management concept in İzmir

Recently, sustainability has become an important issue and made the tourism sector practices, which significantly affect the environment and whose source is mainly the environment, very important. Within the framework of sustainable tourism the contribution of all stakeholders to sustainable practices is required; the food and beverage sector enterprises are expected to take part in this process.In this study, it is aimed that to examine restaurant managers? ideas on and approaches to sustainability. In this content semi structured in-depth interviews were made and results were analyzed by content analysis. In addition, a checklist about practices of restaurants was prepared in order to get quantitative information.Results of the study have shown that there has been lack of information about sustainability and environment management in restaurants; and it is understood that cost and government regulations have been affective in some practices. It has also determined that service quality has been the most important worry of the managers; and the government and non-governmental organizations should take responsibility in raising awareness guiding in environmental issues. Keywords: Sustainability, Sustainable Tourism, Food and Beverage Businesses, Sustainable Restaurants