الفهرس 
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Abstract
Becoming green or ”going green” has become a widespread slogan in several industries around the world. There are many business practices and products which are characterized as organic, sustainable, energy efficient, eco-friendly, locally produced and green. Therefore, the present study is designed to explore the extent of the implementation of green practices in QSRs in Greater Cairo. This aim may be achieved through several objectives as follows: measuring the awareness of managers, employees and customers of green practices, determine the extent of the implementation of green practices in investigated QSRs, identify the motives, benfites and obstacles of implementation of green practices in QSRs from the managers perspectives, study customers’ interests with green practices in QSRs and study customers willingness to pay extra money for green practices that are implemented by QSRs.
The review of literature was divided into three parts as follows: first: an overview of the green practices; second part includes an overview of QSRs, third: deals with the dimensions of implementation of green practices in QSRs. The field study was conducted through the personal interviews with the managers of QSRs; and depended on questionnaire forms distributed on employees in investigated QSRs. Also, the researcher depended on customers’ questionnaire forms.
The results showed that the level of environmental awareness of managers, employees and customers was moderate level. The findings in this research have highlighted that the investigated restaurants implemented energy conservation practices at an acceptable level. And showed that the investigated restaurants implement water conservation practices and waste reduction and recycling practices at a moderate level. On other side the results showed that the investigated restaurants not care about the implementation of food sustainable practices. The results of research showed that the level of implementation of green practices in investigated restaurants was moderate level. At the same time, there are many benefits and motivations that push restaurants to implement green practices. These benefits reduce costs by optimizing the use of resources, which is reflected in increased profits. It was also found that one of the obstacles impeding the application of green practices is lack of financial resources and lack of support from some market segments of customers to implement green practices.
Based upon both the literature reviewed and the field study findings, recommendations could be divided toward two aspects as follows: Establishment of a special unit in Ministry of Tourism responsible for the implementation of green practices in restaurants similar to the green unit responsible for the implementation of green practices in hotels sector. Continuous cooperation between Ministry of Tourism and the green certifier’s organizations in order to improve the performance of managers and employees towards the optimal implementation of the standards of green practices. Raising the level of employees’ performance to be more effective and efficient through: establishing a set of training courses and programs that help employees and managers to improve their personal, practical, and behavioral skills to have a high level of implementation of green practices.