Özet:
Restaurants rank second in resource utilization and waste generation after accommodation businesses in the tourism industry. Therefore, restaurants are expected to adopt ecofriendly applications in the context of sustainability. In this context, restaurant managers are developing and implementing environmentally friendly policies. In this research, it is aimed to evaluate green applications within the scope of sustainability managed by restaurant managers in Göreme. In this context, in-depth interviews will be conducted through a semi-structured interview form and the data will be analyzed by descriptive and content analysis. By descriptive analyze the obtained data will be evaluated by organizing and expounding. By content analyze, the elements of the text will be coded with the computer program and by detecting the frequently repeated words, the research will be examined quantitatively.
