Lean Management Approach to Reduce Waste in HoReCa Food Services
Resources, 2020 A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed.
Bartłomiej Gładysz +2 more
doaj +3 more sources
Food forests: Their services and sustainability
Journal of Agriculture, Food Systems, and Community Development, 2021 Industrialized food systems use unsustainable practices leading to climate change, natural resource depletion, economic disparities across the value chain, and detrimental impacts on public health.
Stefanie Albrecht, Arnim Wiek
doaj +4 more sources
Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis [PDF]
NutrientsRaquel Braz Assunção Botelho +2 more
exaly +2 more sources
Leveraging an Experience-Based Codesign Approach to Improve the Inpatient Food Service Experience [PDF]
Global Journal on Quality and Safety in Healthcare, 2023 Introduction Hospital food service is a key patient experience domain in an inpatient setting, which also plays an important role in responding to clinical and nutritional needs by providing food that is acceptable to patients.
Muhammad Hasan Abid +3 more
doaj +1 more source
Role of travel and tourism sector in the attainment of Vision 2030 in Saudi Arabia: An analytical study [PDF]
Problems and Perspectives in Management, 2021 Tourism is the main service industry significantly developing in the world. It is recognized as the critical factor in economic improvement in various countries.
Anis Ali, Anas A. Salameh
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Environmental Footprints in Food Services: A Scoping Review [PDF]
NutrientsCristina Amaro da Costa +2 more
exaly +2 more sources
Teaching Food and Beverage Services Through Gamification
International Journal of Multidisciplinary Educational Research and Innovation, 2023 Technology and Livelihood Education (TLE) in the Philippines is continuously progressing due to the demand of global community in technical skills. In this progression in education, inadequate teaching and learning materials, and teaching strategy that ...
Harvey J. Nonado
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Current status of sodium provision and reduction management in South Korean school meals: a descriptive study [PDF]
Korean Journal of Community NutritionObjectives This study investigated the current status of sodium provision and reduction management in South Korean school meals. Methods Using a proportional stratified random sampling by school level (kindergarten and elementary, middle, and high school)
Sooyoun Kwon, Youngmi Lee, Meeyoung Kim
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Vending technologies in improving food services [PDF]
E3S Web of Conferences, 2023 To date, vending machines are widespread. If abroad vending machines are used everywhere to sell a wide variety of goods and even services, then in our country, so far, as a rule, only classic coffee machines and spring machines for issuing snacks ...
Belyaeva Marina +5 more
doaj +1 more source
Foodservice management and nutrition education status and needs for individuals with developmental disabilities in welfare facilities in Seoul and Gyeonggi, Korea: a cross-sectional study [PDF]
Korean Journal of Community NutritionObjectives This study aimed to examine the current status of foodservice management and nutrition education practices, and the needs for individuals with developmental disabilities in welfare centers in Seoul and Gyeonggi, South Korea, and to compare the
Mi-ra Lee +3 more
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