Controlling waste makes a difference at the fast food restaurants
Joint Authors
Sulayman, Samih Jamal Sad
Subhi, Ahmad Mahmud
Zahri, Muhammad Abd al-Fattah
Source
Research Journal of the Faculty of Tourism and Hotels
Issue
Vol. 2020, Issue 8 (31 Dec. 2020), pp.3-20, 18 p.
Publisher
Mansoura University Faculty of Tourism and Hotels
Publication Date
2020-12-31
Country of Publication
Egypt
No. of Pages
18
Main Subjects
Topics
Abstract EN
Reducing food waste is a key sustainability challenge for the food service industry.
The importance of waste line in all restaurants is classified as managerial and economical approaches.
The research focused on controlling waste in a sample of Egyptian fast food restaurants.
To fulfill this objective, a personal interview with a sample of multinational and local chains was used.
The findings illustrated that the increase in waste is extremely located at the low volume restaurants.
The customer profile is different and also the operation procedures.
American Psychological Association (APA)
Subhi, Ahmad Mahmud& Zahri, Muhammad Abd al-Fattah& Sulayman, Samih Jamal Sad. 2020. Controlling waste makes a difference at the fast food restaurants. Research Journal of the Faculty of Tourism and Hotels،Vol. 2020, no. 8, pp.3-20.
https://search.emarefa.net/detail/BIM-1315913
Modern Language Association (MLA)
Subhi, Ahmad Mahmud…[et al.]. Controlling waste makes a difference at the fast food restaurants. Research Journal of the Faculty of Tourism and Hotels No. 8 (Dec. 2020), pp.3-20.
https://search.emarefa.net/detail/BIM-1315913
American Medical Association (AMA)
Subhi, Ahmad Mahmud& Zahri, Muhammad Abd al-Fattah& Sulayman, Samih Jamal Sad. Controlling waste makes a difference at the fast food restaurants. Research Journal of the Faculty of Tourism and Hotels. 2020. Vol. 2020, no. 8, pp.3-20.
https://search.emarefa.net/detail/BIM-1315913
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1315913
