scholarly journals Corporate Social Responsibility in Food and Beverage Industry: An Analysis Study of Soft Drinks Sector in Algeria

2018 ◽  
Vol 14 (1) ◽  
pp. 190
Author(s):  
Ounane Boumediene ◽  
Yahiaoui Nour El Houda
Keyword(s):  
Public Health ◽  
Social Responsibility ◽  
Good Information ◽  
Ethical Practices ◽  
Analysis Study ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Corporate Social

The aim of this study is to highlight the most important issues of social responsibility for companies in the Algerian beverage sector. In Algeria, despite growing concerns of consumers and health advocates in effects associated with high levels of consumption of beverages on public health, along with other issues such as; the quality of drinks, percentage of sugar, ingredients, packaging. Studies dealing with social responsibility in this sector are rather scarce. Our results show that applying CSR principles stills not very common in this field and too much efforts are needed in order to legitimize the activity of the enterprises, likewise an increasing acceptance of social responsibility principles so that to establish the rules of ethical practices in the future. Finally, some urgent measures, such as installing a good information system as well as a set of laws and standards that regulates CSR, and reducing the effect of the informal sector should be undertaken by the Algerian government.

scholarly journals Corporate Social Responsibility as Strategy for Environmental Preservation and Control of Youth Restiveness: The Experience from South-West Nigeria

2018 ◽  
Vol 4 (2) ◽  
pp. 45
Author(s):  
Eniola. A. Sokefun ◽  
Oluseyi. O. Oduyoye
Keyword(s):  
Corporate Social Responsibility ◽  
Social Responsibility ◽  
Legal Framework ◽  
Socially Responsible ◽  
Environmental Preservation ◽  
South West ◽  
Beverage Industry ◽  
Food And Beverage ◽  
Corporate Social ◽  
And Control

Corporate social responsibility, a concept that has been around for well over 50 years has become prominent again recently. It is discussed in the context of organizations been socially responsible for the environment in which they operate. The strategy of impacting on these communities is referred to as corporate social responsibility. The study was designed to assess the strategies adopted by selected organizations in the Food and Beverage Industry in South-West Nigeria to preserve the environment in which they operate and control youth restiveness.Survey research design was adopted. The population consisted of communities in Lagos, Ogun and Osun States, namely: Ikeja, Apapa, Otta, Imagbon and Ilesa. A sample size of 600 (six hundred) respondents was drawn from the communities through the accidental and purposive sampling methods. The questionnaires were validated and their reliabilities confirmed through the analysis which resulted in Cronbach Alpha value of 0.957. Data collected were analysed using descriptive statistics, correlation and multiple regression.Findings revealed a significant positive relationship between corporate social responsibility, environmental preservation and the control of youth restiveness in the communities studiedThe study concluded that where firms get involved in corporate social responsibility, tendency is that communities will benefit immensely, it will lead to the enhancement of lives and general welfare of individuals, groups and society at large. It will equally assist in poverty alleviation. The study recommended that corporate social responsibility policies and practices should be more regulated and the need for the development of a legal framework for corporate social responsibility in Nigeria

scholarly journals Corporate social responsibility in a local subsidiary: internal and external stakeholders’ power

2019 ◽  
Vol 15 (3) ◽  
pp. 377-393 ◽  
Author(s):  
Pilar Marques ◽  
Merce Bernardo ◽  
Pilar Presas ◽  
Alexandra Simon
Keyword(s):  
Corporate Social Responsibility ◽  
Social Responsibility ◽  
Value Chain ◽  
Future Research ◽  
Content Type ◽  
Beverage Industry ◽  
External Stakeholders ◽  
Food And Beverage ◽  
Local Company ◽  
Corporate Social

Purpose Using a theoretical and empirical focus on the power stakeholders exert, the purpose of this paper is to provide a better understanding of the factors that influence the subsidiaries of multinationals’ participation in corporate social responsibility (CSR) under the pressures (expectations and demands) their complex system of internal and external stakeholders’ places upon them. Design/methodology/approach Using an in-depth case study, the relationship a local subsidiary in the food and beverage industry has with its stakeholders as regards CSR is analyzed. Findings The findings illustrate three main aspects: how the local company is affected by and how it affects its stakeholders (an example of the multidirectionality of power and influence); the direct and indirect practices that are adopted to address challenges; and the importance of the role the local subsidiary plays as an implementer and diffuser of its parent organization’s responsible practices across the industry value chain. Originality/value To the best of authors’ knowledge, the focus is on analyzing the power stakeholders have in the context of multinational companies that has not been applied before, and the outcome of using this approach is that the authors have uncovered gaps in the literature for future research.

scholarly journals Effect of Temperature, Time and Amount of Alkaline Treated Cotton Seaweed (ATS) Products Dried in a Dryer Oven on Product Quality

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Mochammad Masud ◽  
Mohammad Effendi ◽  
Miftachul Huda
Keyword(s):  
Effect Of Temperature ◽  
Drying Time ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Optimal Value ◽  
Food And Beverage ◽  
Level 3 ◽  
Temperature Time ◽  
Level 2

Eucheuma cottonii seaweed contains carrageenan, which is used as an ingredient for the food and beverage industry. This must be processed first by an alkaline process and then dried to become chips known as alkaline treated cotton chips (ATC) products. The process of drying seaweed was done using an oven dryer using heat energy that can be adjusted to the drying time, temperature and number of products so that the quality of the dried products of seaweed products that have been processed into Alkaline Treated Cotton Seaweed (ATS) to be used as an advanced product becomes ATC (Alkali Treated Cotton Chips). The results of this study aim to find out the optimal value of temperature, drying time and the amount of ATS to get output from ATC in accordance with SNI 8170: 2015 standard and received by the customer. Based on the results of the study, it was found that the minimum significant drying process for moisture content was 12.10% at level 2, 1 kg weight, level 2 temperature 70 oC with level 3 drying time 400 minutes. Whereas the maximum gel strength is 910 gram / cm2 at level 1, weight 0.5 kg, level 2 temperature 70 oC with level 2 drying time 320 minutes.

scholarly journals FAKTOR-FAKTOR YANG MEMENGARUHI GETOK TULAR PADA USAHA RESTORAN WARALABA DI JAKARTA

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Glisina Dwinoor Rembulan
Keyword(s):  
Large Scale ◽  
Word Of Mouth ◽  
Online Media ◽  
Consumption Choices ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Voting System ◽  
Quality Of Food

<p><em>In 2017 the number of franchise turnover in Indonesia reached 200 trillion </em><em>rupiah </em><em>with a composition of 65% contributed by foreign franchises and 35% came from local franchises. The food and beverage industry sector also contributes 80 percent of the total franchise turnover in Indonesia. Based on data from the Ministry of Tourism of Indonesia, restaurant businesses with medium and large scale increased in number even though based on the percentage of growth slowed down. From 2008-2011 the restaurant business experienced an increase of 600 units of restaurants. This explains that restaurant businesses, especially food and beverages, have a high appeal to people's consumption choices. Various factors of attraction and weakness of a franchise restaurant is not uncommon to be a discussion and recommendation of the community either directly or online media. This study aims to measure whether influenza is influenced by the quality of food, the quality of restaurant officers, and the appearance of the restaurant. This study used multiple regression and SPSS 24 to analyze the data. The result of this research explains that partially </em><em>word of mouth</em><em> is not influenced by the quality of food, the quality of the restaurant officer, and the appearance of the restaurant. Simultaneously, these factors have an effect on the word of mouth. The use and socialization of the voting system and comments on the factors in this study can help the restaurant franchise business in the formation and dissemination of public spirits.</em></p><p><strong><em> </em></strong></p><p><strong><em>Keywords:</em></strong><em> Restaurant, franchise, word of mouth</em><em></em></p><p> </p>

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