Investigating the Food Waste Management in two Chinese Restaurants
Elmentve itt :
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| További közreműködők: | |
| Dokumentumtípus: | Diplomadolgozat |
| Kulcsszavak: | Chinese restaurant food waste Mitigation sustainability waste management |
| Online Access: | http://dolgozattar.uni-bge.hu/40112 |
MARC
| LEADER | 00000nta a2200000 i 4500 | ||
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| 001 | dolg40112 | ||
| 005 | 20220715112448.0 | ||
| 008 | 220715suuuu hu om 000 eng d | ||
| 040 | |a BGE Dolgozattár Repozitórium |b hun | ||
| 041 | |a en | ||
| 100 | 1 | |a Wang Keyan | |
| 245 | 1 | 0 | |a Investigating the Food Waste Management in two Chinese Restaurants |c Wang Keyan |h [elektronikus dokumentum] |
| 520 | 3 | |a Food waste has been a critical priority for sustainable development and the negative impacts have long been recognized. There is a requirement to prevent and mitigate food garbage in connection with using our natural resources more wisely and reducing pollutants. The aim of this research is to investigate food waste management in two restaurants and give recommendations. The research has conducted in two Chinese restaurants in Hungary and China. According to the survey, the main factor of food waste in Chinese restaurants is customer plates, and Chinese restaurants dispose of food waste by hiring professional companies to haul it away. Furthermore, they believe that customers are not aware of the negative effects of food waste and this paper suggests that customer awareness be increased and that restaurants take measures to remind customers to reduce food waste. | |
| 695 | |a Chinese restaurant | ||
| 695 | |a food waste | ||
| 695 | |a Mitigation | ||
| 695 | |a sustainability | ||
| 695 | |a waste management | ||
| 700 | 1 | |a Karakasné Morvay Klára |e ths | |
| 700 | 1 | |a Kovács Róbert Ferenc |e ths | |
| 856 | 4 | 0 | |u http://dolgozattar.uni-bge.hu/40112/1/Investigating%20the%20Food%20Waste%20Management%20in%20two%20Chinese%20Restaurants%20.pdf |z Dokumentum-elérés |