Abstract:Most hospitality establishments are aiming at eliminating avoidable FW as a vital part of their cost control program. This action seems to be a standard and efficient tool in cutting operational costs. This research aims to track and identify the main reasons and sources of FW in the hospitality industry, identify top food categories related to FW and major FW causes in restaurants, determine the restaurant's opportunities to reduce the amount of wasted food and investigate restaurant managers' attitudes towar… Show more
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