Author(s):
1. Shakeel Hussain:
Department of Food Science &Technology,UCM, Sahiwal,Pakistan
2. Shehzad Ali:
Department of Food Science & Technology, GC University Faisalabad, Pakistan
3. Muhammad Hamza Shahid:
Department of Food Science & Technology,MNSUAM, Multan, Pakistan
Abstract:
Hospitality food waste represents an important societal challenge. It is still under-researched with more studies impending the issue from the perception of viable agriculture and environmental, rather than hospitality, management. Given the specificity of hospitality operations, this is a main shortcoming, which hinders understanding of the determinants of effective modification. This study postulates a critical, analytical account of the information on hospitality food waste made from the perspective of hospitality managers. It revises the disputes in classifying, quantifying and characterising hospitality food waste, deliberates the prospects and obstacles to its modification and, illustration on good business practice examples, and develops a context for managing food waste across the various areas of hospitality operations. The framework is reinforced by such determinants of operative moderation as: core in-house proficiencies; training needs; primary investment costs; and potential economic savings.
Page(s):
76-76
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Modification
,
Food waste
,
Hospitality
References:
References are not available for this document.
Citations
Citations are not available for this document.