Cilt 7 Sayı 5 (2019): Business & Management Studies: An International Journal
Makaleler

RESTORANLARDAKİ ATIK GIDA OLUŞUM SEBEPLERİNİN HİZMET PLANI ÜZERİNDEN İNCELENMESİ

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  • Ayşen COŞKUN,
  • Raife Meltem YETKİN ÖZBÜK
Ayşen COŞKUN
Dr. Öğr. Üyesi, Akdeniz Üniversitesi
Raife Meltem YETKİN ÖZBÜK
Dr. Öğr. Üyesi, Akdeniz Üniversitesi

Yayınlanmış 25.12.2019

Anahtar Kelimeler

  • Food Waste, Restaurant, Service Blueprint, Systematic Literature Review
  • Atık Gıda, Restoran, Hizmet Planı, Sistematik Literatür Taraması

Nasıl Atıf Yapılır

RESTORANLARDAKİ ATIK GIDA OLUŞUM SEBEPLERİNİN HİZMET PLANI ÜZERİNDEN İNCELENMESİ. (2019). Business & Management Studies: An International Journal, 7(5), 2556-2576. https://doi.org/10.15295/bmij.v7i5.1283

Nasıl Atıf Yapılır

RESTORANLARDAKİ ATIK GIDA OLUŞUM SEBEPLERİNİN HİZMET PLANI ÜZERİNDEN İNCELENMESİ. (2019). Business & Management Studies: An International Journal, 7(5), 2556-2576. https://doi.org/10.15295/bmij.v7i5.1283

Öz

Atık gıda, çevresel, sosyal ve ekonomik bir problem olarak tüm dünyanın dikkatini çekmektedir. Atık gıda, gıdaların üretim, dağıtım ve tüketim aşamalarında oluşmaktadır. Tüketim aşamasında yemek hizmetleri ve hanehalkı olmak üzere atık gıdayı oluşturan iki taraf vardır. Bu çalışmada, yemek hizmetleri sektöründe faaliyet gösteren restoranlarda atık gıda oluşum sebepleri sistematik literatür taraması ile incelenmektedir. Atık gıda oluşumuna sebep olan faktörler, hizmetin sunumu esnasında hangi faaliyetlerin olduğunu gösteren hizmet planına göre (i) fiziksel kanıtlar (ii) müşteri faaliyetleri (iii) ön ofis çalışanlarının faaliyetleri (iv) arka ofis çalışanlarının faaliyetleri ve (v) destek faaliyetleri altında sınıflandırılmıştır. Elde edilen bulgular doğrultusunda, atık gıda literatürüne katkıda bulunulmuş ve restoran işletmelerine yönelik hizmet planı üzerinden atık gıdayı önleme stratejileri önerilmiştir.

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