Faculty of Hospitality, Tourism Management & International Business Studies
University of Aruba

State of Sustainability in the Aruban
Fine Dining industry

Course: MBA 2015 Module 2: Sustainability & Innovation
Instructor: Prof. Dr. Ryan R. Peterson, PhD, Msc., Bsc., CHE

Team: 6
Cavril Rombley
Ryan Falconi

Executive summary
This state of sustainability report of the Fine dining industry in Aruba describes the challenging landscape of the local and international fine dining industry. An Economic industry analysis using Porters five forces analysis on sustainability in the fine dining industry is provided and data analysis of the conducted surveys.

For this report a combination of qualitative and quantitative research was used. The data collection was based on interviews held with managers and owners of the restaurants and analysis of the survey, literature review and desk research.

March 4, 2015

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Table of Contents
Executive summary......................................................................................................................... 2
1.

Introduction ............................................................................................................................. 4

2.

The changing landscape and challenging market space of the international fine dining

industry. .......................................................................................................................................... 5
3.

Economic and industry analysis .............................................................................................. 6
3.1. Industry analysis by Porter’s Five Forces Model ................................................................ 6
3.2. Managing their environment ................................................................................................ 8
3.3.