Sustainability
People
The equality and fairness in career opportunities and human rights in working environment or
society are emphasized through people elements ( Gülsoy & Ustabaş 2019). There are some major
practices to ensure people sustainability including eliminating discrimination and sexual
harassment, investing monthly equipment check and maintenance to ensure employees and
customers’ safety or provide yearly health checkup for staffs, allowing the disabled suitable
positions. Also, the restaurant labor resources will be balanced between male and female, in
which each gender has equal chances of leadership, expressing opinions, receiving career
promotion,… Besides, to deal with sustainable challenges in terms of people efficiently, the
restaurant needs an open communication strategies, collaborations and adjustments with
suppliers and partners to ensure seamless logistics and supply chain activities in high terrain
location (Grant et al. 2017)
https://www.worldscientific.com/doi/abs/10.1142/S0219877019400054
https://books.google.com.vn/books?
hl=vi&lr=&id=HkmFDgAAQBAJ&oi=fnd&pg=PP1&dq=deal+with+sustainable+challenges+in+terms
+of+people+efficiently,+the+restaurant+needs+an+open+communication+strategies,
+collaborations+and+adjustments+with+suppliers+and+partners+to+ensure+seamless+logistics+a
nd+supply+chain+activities+&ots=MNl0hcbtjl&sig=922JVSWSRCiqIkLvziJkTAtPNO0&redir_esc=y#v
=onepage&q&f=false
Labor practices
Although F&B industry witnessed an increase in profits annually, low wages and poor benefit
systems are still major problems in Vietnam that leads to low employees’ retention rate (Kieu &
Hoang 2020). In fact, in Vietnam, the recent minimum wage in region 1 (HCMC, Ha Noi) is
23,800VND while Da Lat which is in region 2 is 21,200VND (Vietnam Briefing 2024), and this wage
is considered as relatively low and insufficient for employees to manage the living expenses.
Moreover, according to IPOS, most of labor in F&B industry work part-time with the salary from
18000VND/h – below the minimum wage and they lack of skills and expertise.
As a high-quality restaurant, … demands experienced chefs and professional staffs to ensure
smooth operation and create customer satisfaction. Also, to ensure their long-term working, the
restaurant can research local standards living costs and their expected wages to offer them
suitable salary and benefits aligning with their skills and contributions. Besides, part-time staffs
should be given fair hourly wages and related benefits (insurance, flexible working time,
recognition) similar to full-time ones to enhance their willing to work and an initial training course
is provided for whom lack of experiences and knowledges in this industry to prepare staffs
necessary tools to deal with unexpected situation at the workplace (Bradley et al. 2017).
https://www.vietnam-briefing.com/news/vietnams-new-minimum-wage-effective-from-july-1-
2024.html/
https://d1wqtxts1xzle7.cloudfront.net/81145749/Bai_2041_Hosp_206_04-libre.pdf?
1645446790=&response-content-disposition=inline%3B+filename
%3DHuman_Rerource_Challenges_in_Vietnamse_H.pdf&Expires=1725500387&Signature=IY0rpD
0K9DAof7aBvyuW4W25EWBEBJ0bG~~8c0cYZHdV3yiCylA9RMUGYBr3QkyjcfNr4iwsq99NSJcpcCCU
pe7Wmekvwd20wWUClKSTopWSQEt7gS0CerO3S0kHgpMh1jz4ebzLAcSwh09kuMnJC8xqkMeOlkIK
fm4qHvvR9DfM-
wq4RAky16aA3uz4DLiq8ZuFGwSC~EMHiJzlRvuCiMkX1XoOu~rqHsLYIWnuTVoMgXXr61ZP98itEB7b
7-qCEVxJDKUe5KCRgAYGdvDoYOzDQqAiW4Du6s-
Lmu9unHgiwy1QFgk1TSJeAMRoS5lStfdnkHx3ArgeRZyFVgBK0A__&Key-Pair-
Id=APKAJLOHF5GGSLRBV4ZA
https://ipos.vn/thong-cao-bao-chi-ipos-vn-ra-mat-bao-cao-nganh-fb-viet-nam-6-thang-dau-nam-
2024-tai-su-kien-vietnam-fb-summit-2024/
https://www.emerald.com/insight/content/doi/10.1108/WHATT-04-2017-0017/full/html
Diversity
The restaurant embracing diversity in the workforce includes the diversity in age, gender, ethnicity,
nationality and some other aspects like cultural background, physical abilities, educational status,
… can enhance its productivity, attract broader customers (Saxena 2014) and build positive band
image as it resonates with socially conscious consumers and potential employees (Kele & Cassell
2023). As a restaurant serving international foods, A requires all staffs know standard English
communications and 1-2 front-line staff that are able to communicate fluently with foreign
customers. Also, restaurant needs one European chef besides Vietnamese one to implement
international cooking techniques combined with traditional tools to create outstanding dishes that
can adapt to different preferences (Reiss 2022). As F&B industry serves a wide range of customers
with varied tastes and dietary restrictions, employees from different backgrounds can
comprehending specific cultural and dietary tastes, thus contributing to the items creation of the
restaurant. In short, the restaurant must hire the right talent for each matched job without bias
and discrimination and to manage the diverse team, the restaurant’s manager can use onboarding
checklist to help staff acquainted to their roles or competency checklist (Figure…)to track
employee development and ensure that they meet the required standards for their roles.
Figure: Competency checklist (extracted from FLIPHTML5)
https://online.fliphtml5.com/svbe/fghy/files/large/1.webp
https://www.sciencedirect.com/science/article/pii/S2212567114001786
https://minds.wisconsin.edu/handle/1793/84140
https://onlinelibrary.wiley.com/doi/full/10.1111/1467-8551.12608
