Bibliography

de Oliveira, UR, Espindola, LS, da Silva, IR, da Silva, IN & Rocha, HM 2018, "A systematic literature review on green supply chain management: Research implications and future perspectives", Journal of Cleaner Production, vol. 187, pp. 537-561.

Lahane, S, Kant, R & Shankar, R 2020, "Circular supply chain management: A stateof-art review and future opportunities", Journal of Cleaner Production, vol. 258, p. 120859.

Martens, P 2006, "Sustainability: science or fiction?", Sustainability: Science, Practice, & Policy, vol. 2, no. 1, pp. 36-41.

Schubert, F, Kandampully, J, Solnet, D & Kralj, A 2019, "Exploring consumer perceptions of green restaurants in the US", Tourism and Hospitality Research, vol. 10, no. 4, pp. 286

McManus, P 1996, "Contested terrains: politics, stories and discourses of sustainability", Environmental Politics, vol. 5, no. 1, pp. 48-73.

Namkung, Y & Jang, SS 2013, "Effects of restaurant green practices on brand equity formation: Do green practices really matter?", International Journal of Hospitality Management, vol. 33, pp. 85-95.

Wang, R 2012, 'Investigations of Important and Effective Effects of Green Practices in Restaurants', Procedia - Social and Behavioral Sciences, vol. 40, pp. 94-98.

Pirani, SI & Arafat, HA 2014, "Solid waste management in the hospitality industry: A review", Journal of Environmental Management, vol. 146, no. 0, pp. 320-336.

QUESTION 3. Identify at least five of the mistakes and indicate how you would correct these by showing how you would list the resource or the issue correctly in the reference list if it was done to conform to the IMM Graduate School reference list requirements.(10)

Note to tutor:

University of Wolverhampton. (2014). Ref: LS067, Harvard Referencing. Produced by the Department of Learning & Information Services, University of Wolverhampton.