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© Business & Management Studies: An International Journal, 2019
Asisst. Prof. Dr., Akdeniz University
Raife Meltem YETKİN ÖZBÜK
Asisst. Prof. Dr., Akdeniz University
How to Cite
EXAMINING FOOD WASTE GENERATION FACTORS IN RESTAURANTS BASED ON THE SERVICE BLUEPRINT
Vol 7 No 5 (2019): BUSINESS & MANAGEMENT STUDIES: AN INTERNATIONAL JOURNAL
Submitted: Sep 25, 2019
Published: Dec 25, 2019
Food waste has attracted the world’s attention as an environmental, social, and economic problem. Food waste is generated during the production, distribution, and consumption stages. At the consumption stages, two parties make up food waste, namely, food services and households. In this study, the factors that cause food waste generation in restaurants operating in the food services sector are examined with a systematic literature review. Factors causing waste food generation are classified under (i) physical evidence (ii) customer activities (iii) activities of front-office employees (iv) activities of back-office employees and (v) support activities according to the service blueprint showing the activities during service delivery. In line with the findings, there are contributions to food waste literature, and several strategies for food waste prevention based on service blueprint have been proposed for restaurants.