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Food Waste Management: Exploratory Study of Egyptians chefs
Citations:
2
References:
35
Abstract
Food waste has recently become one of the most common problems facing the hospitality sector. Food waste in the kitchen represents the largest waste stream in a full-service hotel and approximately four to ten percent of food purchased by restaurants becomes kitchen loss, both edible and inedible. It is, however, food waste in the hospitality sector that has been excluded from attention. This stud...
Keywords
Sustainable Development Goals (SDG)
2020
Article
Open Access
2-Y Citation Average
0.276
Language
Country
Food Waste Management: Exploratory Study of Egyptians chefs
Citations:
2
References:
35
Abstract
Food waste has recently become one of the most common problems facing the hospitality sector. Food waste in the kitchen represents the largest waste stream in a full-service hotel and approximately four to ten percent of food purchased by restaurants becomes kitchen loss, both edible and inedible. It is, however, food waste in the hospitality sector that has been excluded from attention. This stud...
Keywords
Sustainable Development Goals (SDG)
2020
Article
Open Access
2-Y Citation Average
0.276
Language
Country