Relevant bibliographies by topics / Restaurant and Institutional Management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Restaurant and Institutional Management'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Restaurant and Institutional Management"

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Schmelzer, Claire D., Patricia S. Costello, S. Lynn Blalock, and Peggy S. Meszaros. "Baccalaureate Hotel, Restaurant, and Institutional Management Programs in Home Economics Units." Home Economics Research Journal 18, no. 1 (September 1989): 53–60. http://dx.doi.org/10.1177/1077727x8901800106.

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Park, Sungbeen, Sujin Song, and Seoki Lee. "The influence of CEOs’ equity-based compensation on restaurant firms’ CSR initiatives." International Journal of Contemporary Hospitality Management 31, no. 9 (September 9, 2019): 3664–82. http://dx.doi.org/10.1108/ijchm-03-2018-0221.

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Purpose Based on the agency theory and risk management perspective, this study aims to examine the relationship between CEOs’ pay schemes and corporate social responsibility (CSR) activities in the restaurant industry. Specifically, the authors propose that CEOs with a higher proportion of equity-based compensation (EBC), which induces a greater propensity for risk-taking, are prone to indulge less in CSR. In addition, the authors investigate how institutional ownership moderates the proposed main relationship. Design/methodology/approach This study performs two-way fixed-effects models and clustered standard errors to test the proposed hypotheses. Findings The results of the panel analysis show a significant negative effect of CEOs’ EBC on CSR. Also, the authors found a significant positive moderating effect of institutional ownership between CEOs’ EBC and CSR. Originality/value Given the lack of empirical studies that incorporate both agency theory and the risk management perspective, and given the importance of understanding the determinants of restaurant firms’ CSR activities, this study expands upon the existing literature by showing the relationship between CEOs’ compensation schemes and restaurant firms’ CSR activities.
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González-García, Sara, Rebeca González-García, Luz González Vázquez, Maria Teresa Moreira, and Rosaura Leis. "Tracking the environmental footprints of institutional restaurant service in nursery schools." Science of The Total Environment 728 (August 2020): 138939. http://dx.doi.org/10.1016/j.scitotenv.2020.138939.

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Maclaurin, Don. "2003 Annual International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference." Journal of Teaching in Travel & Tourism 4, no. 2 (October 25, 2004): 89–92. http://dx.doi.org/10.1300/j172v04n02_07.

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Gunning, Sarah K. "Fostering Inter-Departmental Institutional Memory in the Nonprofit Sector: Borrowing Microtransaction Knowledge Strategies from a Successful U.S. Restaurant Chain." Journal of Organizational Knowledge Communication 2, no. 1 (December 14, 2015): 41. http://dx.doi.org/10.7146/jookc.v2i1.20959.

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<p>The purpose of this paper is to describe practices used for knowledge storing, sharing, and gathering across a shift-based organization where narratives may not overlap among other employees. The paper uses a case study to identify nine best practices used in a successful, family-owned chain restaurant in the southern United States, and illustrate how those practices might be useful in a nonprofit organization. These practices include consistent training procedures, routine plans for mundane work, cross-cultural/departmental communication strategies, staggered cross-staff notifications, visual conveyance of information, shift reports, and weekly management meetings.</p><p>While the connection between a restaurant and a nonprofit organization may not seem readily apparent, a U.S. survey of fundraisers (n = 580) revealed the two industries have many traits in common. Both industries struggle with employee turnover, work with time-sensitive materials that require rapid turnaround, and act in highly competitive markets. I argue that the nonprofit sector may benefit from the procedures that this restaurant had in place to share the outcomes of their accomplishments and failures, and that a restaurant shift serves as a hyper-speed version of daily processes found in any organization, and that outcomes may be more readily observed due to the nature and number of events that occur between the business’s open and close. This paper aims to provide suggestion for issues of handling employee training amidst turnover, creating usable institutional memory, and building interpersonal trust among employees. </p>
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Hatjiathanassiadou, Maria, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil." Sustainability 11, no. 19 (September 20, 2019): 5157. http://dx.doi.org/10.3390/su11195157.

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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
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Meyer, Robert. "The Hospitality Industry Entering The Life Care Market: Implications for Hotel Restaurant And Institutional Management Curricula." Hospitality Education and Research Journal 12, no. 2 (February 1988): 241–47. http://dx.doi.org/10.1177/109634808801200224.

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The hotel industry is entering the life care market. The basis for this decision is the expanding aging market in America. These new housing units are the result of earlier studies and models. The new breed of management needs education on the aging resident. There are clear implications for future curriculum offerings in the H.R.I program.
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Tsai, Henry, and Zheng Gu. "Institutional Ownership and Firm Performance: Empirical Evidence from U.S.-Based Publicly Traded Restaurant Firms." Journal of Hospitality & Tourism Research 31, no. 1 (February 2007): 19–38. http://dx.doi.org/10.1177/1096348006296056.

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Hendrawati, Erna. "PENGARUH CORPORATE GOVERNANCE TERHADAP MANAJEMEN PAJAK." Equilibrium: Jurnal Ekonomi-Manajemen-Akuntansi 14, no. 2 (October 31, 2018): 77. http://dx.doi.org/10.30742/equilibrium.v14i2.469.

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This research aims to explain about an influence of corporate governance to tax management. Tax management was measured by effective tax rate, whereas corporate governance was shown by variable, such as size of commissioner, percentage of independent commissioner, institutional ownership, managerial ownership, and audit committee. A sample of this study consists of companies which are listed in wholesale trade sector, retail trade sector, tourism, restaurant, and hotel sector during the year 2014 to 2016. Determination of the sample chosen from purposive sampling method and accomplished a sample of 33 companies based on certain criteria. The data are collected from Indonesia Stock Exchange and used Eviews 8 to analyse multiple regression. The result showed that size of commissioner, percentage of independent commissioner, managerial ownership has influence on tax management. Based on this research, institutional ownership and audit committee has no influence on tax management.Keywords: corporate governance, tax management, effective tax rate
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Adeola, Ogechi, and Kennedy Ezenwafor. "The hospitality business in Nigeria: issues, challenges and opportunities." Worldwide Hospitality and Tourism Themes 8, no. 2 (April 11, 2016): 182–94. http://dx.doi.org/10.1108/whatt-11-2015-0053.

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Purpose This paper aims to advance cooperation and collaboration as solutions to problems in the Nigerian hospitality industry. The issues and challenges plaguing the hospitality industry in Nigeria are discussed in the context of the case company, a small independent restaurant in Lagos. Design/methodology/approach Phenomenological research strategies guided the approach to this study. The authors identified a specific problem and gathered information, primarily through one-on-one interviews and a focus group, to learn how individuals within a defined industry experienced the ramifications of the phenomenon. Findings The operating environment of the hospitality sector in Nigeria has an effect on the supply of skills and the financial performance of the case restaurant and similar hospitality businesses. To improve overall performance of the industry, private-public partnerships between government agencies, hospitality colleges and hospitality businesses, strategic partnerships between expert hospitality institutions and business schools, cooperation among hospitality business owners and improvement in managerial practices could be strategic moves for an industry operating under heavy institutional hindrances peculiar to Nigeria. Research limitations/implications The authors analysed the environmental trickle-down effect that could impact the profits of the restaurant. Organisational qualities such as leadership styles, the psychology of employment and the operations or policies of the company are not viewed in this context. The issues of the restaurant and a few hospitality businesses in Lagos were flagged as a representation for the industry in Nigeria. Practical implications Predisposing factors contributing to the attributed negative trickle-down effect on the enabling business environment for the industry, strategic partnerships, attaining high standards for curriculum development at educational institutions and enhanced training, with the goal of assuring creditable skills within the hospitality industry. Originality/value This paper is among the first to examine the critical issues, challenges and opportunities facing the hospitality industry in Nigeria.
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Dissertations / Theses on the topic "Restaurant and Institutional Management"

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Kirby, Allison D. (Allison Dawn). "Characteristics of Four-Year Baccalaureate Hotel, Restaurant and Institutional Management Programs." Thesis, University of North Texas, 1996. https://digital.library.unt.edu/ark:/67531/metadc277939/.

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The research questions of this study were to determine the specific hotel, restaurant and institutional management courses offered as required and elective courses, to determine which hospitality management courses were taught by faculty members in the hospitality management program versus being taught by faculty in other programs, to determine the teaching methods used to present hospitality curriculum, and to determine the distance learning methods currently used.
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Phillips, Roberta Annette. "Evaluation of the undergraduate restaurant management program at Kansas State University." Thesis, Kansas State University, 1986. http://hdl.handle.net/2097/9946.

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Pongsriwat, Alisa, and Wissawa Aunyawong. "Cross Institutional and Cultural Barriers : The Opportunity of Thai entrepreneurs in doing business in Sweden - Case study of Restaurant business." Thesis, Mälardalen University, School of Sustainable Development of Society and Technology, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-10059.

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Seminar Date: 28th May, 2010

Level: Master Thesis – EFO705

Program: MIMA – International Business and Entrepreneurship

Authors: Alisa Pongsriwat & Wissawa Aunyawong

Title: Cross Institutional and Cultural Barriers: The opportunity of Thai entrepreneurs in doing business in Sweden - Case study of Restaurant business

Tutor: Sune Tjernström

Background: Doing Thai Restaurant in Sweden seems to be opportunity of Thai entrepreneurs as there are potential trend leading to business success and many advantages supporting investment. However, cross institutional and cultural barriers can cause business failure.

Research Problem:´How can Thai entrepreneur overcome the cross institutional and cultural barriers for successfully running restaurant business in Sweden to beat in Swedish market?

Purpose: Our purpose is to understand and explain the cross cultural barriers in doing Thai restaurant business in Sweden in the context of cultures embedded in both Thailand and Sweden. The foundation of our research is based on the case study of Thai food restaurants in Sweden.

Method: Our research is mainly based on qualitative research using the case study and the secondary information gathered during the research. We have also taken into account some primary information by conducting three semi-structured interviews from the Thai owners of Thai restaurants in different locations in Sweden. All the information collected during the course of our research has been analyzed and has finally led us to a conclusion.

Conclusion: After the analysis of outcomes, both from the interviews and the secondary information conducted, we concluded that Thai entrepreneurs need to strictly follow the laws and regulations of Sweden because they cannot be changed. They also need to adapt some norms and cultures but not too much in order to maintain Thai uniqueness as competitive advantage in Swedish market. We have recommended that Thai entrepreneurs should recognize the key characteristics between Thai and Swede as the key successful business.

Contribution: Our research will give the useful information and practical recommendations in the future to the Thai entrepreneurs in Thailand, who are interesting in doing business in Sweden in order to seeking new opportunity.

 

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Shioda, Romy 1977. "Restaurant revenue management." Thesis, Massachusetts Institute of Technology, 2002. http://hdl.handle.net/1721.1/28250.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2002.
Includes bibliographical references (p. 59-60).
We develop two classes of optimization models in order to maximize revenue in a restaurant, while controlling average waiting time as well as perceived fairness, that may violate the first-come-first-serve (FCFS) rule. In the first class of models, we use integer programming, stochastic programming and approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation of a restaurant that does not accept reservations. In a computational study with simulated data, we show that optimization based methods enhance revenle relative to the industry practice of FCFS by 0.11% to 2.22% for low load factors, by 0.16% to 2.96% for medium load factors, and by 7.65% to 13.13% for high load factors, without increasing and occasionally decreasing waiting times compared to FCFS. The second class of models addresses reservations. We propose a two step procedure: use a stochastic gradient algorithm to decide a priori how many reservations to accept for a future time and then use approximate dynamic programming methods to decide dynamically when, if at all, to seat an incoming party during the day of operation. In a computational study involving real data from an Atlanta restaurant, the reservation model improves revenue relative to FCFS by 3.5% for low load factors and 7.3% for high load factors.
by Romy Shioda.
S.M.
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Huber, Marsha M. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.

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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.

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Andersson, Karl, and Henrik Wittgren. "Restaurangbesökarens inställning till Restaurant Revenue Management." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-51732.

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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.

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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
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Mack, Corina Joy. "Leadership styles of restaurant managers." Menomonie, WI : University of Wisconsin--Stout, 2005. http://www.uwstout.edu/lib/thesis/2005/2005mackc.pdf.

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Books on the topic "Restaurant and Institutional Management"

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The Complete Guide to Foodservice in Cultural Institutions. New York: John Wiley & Sons, Ltd., 2001.

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Manask, Arthur M. The complete guide to foodservice in cultural institutions: Keys to success in restaurants, catering, and special events. New York: Wiley, 2002.

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Restaurant management. New York: Van Nostrand Reinhold, 1993.

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Restaurant management guide. Englewood Cliffs, N.J: Institute for Business Planning, 1985.

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Simon, Lee. The restaurant dream? Ocala, Fla: Atlantic Pub. Group, 2006.

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K, Hayes David, and Ninemeier Jack D, eds. Restaurant financial management basics. New York: John Wiley & Sons, 2002.

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Mary, Minden-Zins, ed. Restaurant owners. Chanhassen, Minn: The Child's World, 2006.

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M, Smith David, and Hany Amin Shawky. Institutional money management. Hoboken, NJ: Wiley, 2011.

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Fabozzi, Frank J. Institutional Investment Management. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2009. http://dx.doi.org/10.1002/9781118267059.

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William, Thomas. Institutional custodial management. Oakland, Calif: Marsh-Wentworth Pub. Co., 1993.

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Book chapters on the topic "Restaurant and Institutional Management"

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Teixeira, Roberta Arlêu, Adriana M. Nicolau Korres, Raquel Machado Borges, Livia Luchi Rabello, Isael Colonna Ribeiro, and Jacqueline R. Bringhenti. "Sustainable Practices for the Organic Waste Management Generated in an Educational Institution Restaurant." In World Sustainability Series, 803–20. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-15604-6_49.

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Swart, William. "Restaurant Management." In Data Analytics, 51–67. Boca Raton, FL : CRC Press/Taylor & Francis Group, 2019. |: Auerbach Publications, 2019. http://dx.doi.org/10.1201/9781315267555-5.

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Pullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 135–62. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.

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Figart, Deborah M. "Doing Business Responsibly: ROC United and Restaurant Workers." In Stories of Progressive Institutional Change, 69–79. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59779-9_6.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Basic Concepts." In Hospitality Revenue Management, 231–60. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-9.

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Solozhentsev, E. D. "Risks Management Technologies of Restaurant." In Risk Management Technologies, 231–39. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4288-8_19.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Demand Management Concepts." In Hospitality Revenue Management, 261–94. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-10.

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Rohlfs, Kristin V. "Restaurant Revenue Management: Advanced Supply Management Concepts." In Hospitality Revenue Management, 295–330. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003019923-11.

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Robinson, Richard, Uno Danielson, and Martin Snaith. "Institutional Issues." In Road Maintenance Management, 25–63. London: Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-14676-5_2.

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Li, Zongzhi. "Institutional issues." In Transportation Asset Management, 687–92. Boca Raton ; London : CRC Press, [2018]: CRC Press, 2018. http://dx.doi.org/10.1201/9781315117966-20.

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Conference papers on the topic "Restaurant and Institutional Management"

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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
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Roosipõld, Anne, Krista Loogma, Mare Kurvits, and Kristina Murtazin. "WORK-BASED LEARNING IN HIGHER EDUCATION: EXPERIENCE AND CHALLENGES OF LEARNERS, WORKPLACES AND INSTITUTIONS OF HIGHER EDUCATION." In NORDSCI International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/nordsci2020/b1/v3/15.

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In recent years, providing higher education in the form of work-based learning has become more important in the higher education (HE) policy and practice almost in all EU countries. Work-based learning (WBL) in HE should support the development of competences of self-guided learners and adjust the university education better to the needs of the workplace. The study is based on two pilot projects of WBL in HE in Estonia: Tourism and Restaurant Management professional HE programme and the master’s programme in Business Information Technology. The model of integrative pedagogy, based on the social-constructivist learning theory, is taken as a theoretical foundation for the study. A qualitative study based on semi-structured interviews with the target groups. The data analysis used a horizontal analysis to find cross-cutting themes and identify patterns of actions and connections. It appears, that the challenge for HE is to create better cooperation among stakeholders; the challenge for workplaces is connected with better involvement of students; the challenge for students is to take more initiative and responsibility in communication with workplaces.
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Shamne, N. L., and E. B. Pavlova. "Institutional, genre and discursive characteristics of British restaurant online discourse." In 7th International Scientific and Practical Conference "Current issues of linguistics and didactics: The interdisciplinary approach in humanities" (CILDIAH 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/cildiah-17.2017.37.

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Liyanage, Vindya, Achini Ekanayake, Hiranthi Premasiri, Prabhashi Munasinghe, and Samantha Thelijjagoda. "Foody - Smart Restaurant Management and Ordering System." In 2018 IEEE 6th Region 10 Humanitarian Technology Conference (R10-HTC). IEEE, 2018. http://dx.doi.org/10.1109/r10-htc.2018.8629835.

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Koubai, N., F. M. Bouyakoub, M. S. Halilali, and I. M. A. Medad. "Toward a smart restaurant with context management." In Smart Cities Symposium 2018. Institution of Engineering and Technology, 2018. http://dx.doi.org/10.1049/cp.2018.1417.

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Yang, Juping. "Enlightenment of Hayek's Institutional Change Idea on Institutional Innovation." In 2015 International Conference on Education Technology and Economic Management. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icetem-15.2015.22.

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Sommarstrom, Sari, and Jonathan W. Bulkley. "Watershed Planning and Management: Institutional Realities." In Watershed Management and Operations Management Conferences 2000. Reston, VA: American Society of Civil Engineers, 2001. http://dx.doi.org/10.1061/40499(2000)106.

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Liu, Xiaojun. "Language and Cultural Analysis of Restaurant Names --Take Xinxiang City Restaurant as an example." In 2017 7th International Conference on Education, Management, Computer and Society (EMCS 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/emcs-17.2017.410.

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Wang, Feng, Li Chen, and Weike Pan. "Where to Place Your Next Restaurant?" In CIKM'16: ACM Conference on Information and Knowledge Management. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2983323.2983696.

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Gao, Bo, Xinjian Qiang, and Shuyu Chen. "How Low-rating Restaurant Crack Business." In 2017 7th International Conference on Education and Management (ICEM 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icem-17.2018.13.

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Reports on the topic "Restaurant and Institutional Management"

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Dissanayake, Priyanka, and M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.

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Bretzke, John Clifford. Institutional Waste Management. Office of Scientific and Technical Information (OSTI), April 2017. http://dx.doi.org/10.2172/1356100.

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Cortner, H. J., M. A. Shannon, M. G. Wallace, S. Burke, and M. A. Moote. Institutional barriers and incentives for ecosystem management: a problem analysis. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1996. http://dx.doi.org/10.2737/pnw-gtr-354.

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McDermott, Christa, and Elizabeth Malone. The FEMP Awards Program: Fostering Institutional Change and Energy Management Excellence. Office of Scientific and Technical Information (OSTI), May 2014. http://dx.doi.org/10.2172/1136238.

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Nigussie, L., A. T. Haile, J. Gowing, D. Walker, and G. Parkin. Citizen science in community-based watershed management: an institutional analysis in Ethiopia. International Water Management Institute (IWMI), 2020. http://dx.doi.org/10.5337/2020.207.

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Osti, Rabindra. Institutional and Governance Dimensions of Flood Risk Management:Bridging Integrated Water Resources Management and Disaster Risk Management Principles. Asian Development Bank, December 2019. http://dx.doi.org/10.22617/wps190614-2.

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Research Institute (IFPRI), International Food Policy. Strengthening institutional capacity for disaster management and risk reduction through climate-resilient agriculture. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133279.

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Mintzer, I. M. Institutional options and operational challenges in the management of a joint implementation regime. Office of Scientific and Technical Information (OSTI), November 1995. http://dx.doi.org/10.2172/543188.

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Phuong, Vu Tan, Nguyen Van Truong, and Do Trong Hoan. Commune-level institutional arrangements and monitoring framework for integrated tree-based landscape management. World Agroforestry, 2021. http://dx.doi.org/10.5716/wp21024.pdf.

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Abstract:
Governance is a difficult task in the context of achieving landscape multifunctionality owing to the multiplicity of stakeholders, institutions, scale and ecosystem services: the ‘many-multiple’ (Cockburn et al 2018). Governing and managing the physical landscape and the actors in the landscape requires intensive knowledge and good planning systems. Land-use planning is a powerful instrument in landscape governance because it directly guides how actors will intervene in the physical landscape (land use) to gain commonly desired value. It is essential for sustaining rural landscapes and improving the livelihoods of rural communities (Bourgoin and Castella 2011, Bourgoin et al 2012, Rydin 1998), ensuring landscape multifunctionality (Nelson et al 2009, Reyers et al 2012) and enhancing efficiency in carbon sequestration, in particular (Bourgoin et al 2013, Cathcart et al 2007). It is also considered critical to the successful implementation of land-based climate mitigation, such as under Nationally Determined Contributions (NDCs), because the Land Use, Land-Use Change and Forestry (LULUCF) sector is included in the mitigation contributions of nearly 90 percent of countries in Sub-Saharan and Southern Asia countries and in the Latin American and Caribbean regions (FAO 2016). Viet Nam has been implementing its NDC, which includes forestry and land-based mitigation options under the LULUCF sector. The contribution of the sector to committed national emission reduction is significant and cost-effective compared with other sectors. In addition to achieving emission reduction targets, implementation of forestry and land-based mitigation options has the highest benefits for social-economic development and achieving the Sustainable Development Goals (MONRE 2020). Challenges, however, lie in the way national priorities and targets are translated into sub-national delivery plans and the way sub-national actors are brought together in orchestration (Hsu et al 2019) in a context where the legal framework for climate-change mitigation is elaborated at national rather than sub-national levels and coordination between government bodies and among stakeholders is generally ineffective (UNDP 2018). In many developing countries, conventional ‘top–down’, centralized land-use planning approaches have been widely practised, with very little success, a result of a lack of flexibility in adapting local peculiarities (Amler et al 1999, Ducourtieux et al 2005, Kauzeni et al 1993). In forest–agriculture mosaic landscapes, the fundamental question is how land-use planning can best conserve forest and agricultural land, both as sources of economic income and environmental services (O’Farrell and Anderson 2010). This paper provides guidance on monitoring integrated tree-based landscape management at commune level, based on the current legal framework related to natural resource management (land and forest) and the requirements of national green-growth development and assessment of land uses in two communes in Dien Bien and Son La provinces. The concept of integrated tree based landscape management in Viet Nam is still new and should be further developed for wider application across levels.
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E. Saris, P. Austin, and J.J. Offner. Office Civilian Waste Management Transportation Institutional Program Update on Collaborative Efforts with Key Stakeholders. Office of Scientific and Technical Information (OSTI), December 2004. http://dx.doi.org/10.2172/859067.

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