A study Focus in to Hospitality Restaurant Operations in Regard to Food Security, Through Food Waste and Loss Control Mechanisms.
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Date
2018-08-26
Authors
Were, S., C
Miricho, N., M
Maranga, N., V.
Journal Title
Journal ISSN
Volume Title
Publisher
EasyChair Preprint
Abstract
Food waste and loss within the larger hospitality’s restaurant operations contribute immensely to the global
food waste through peelings, cooking and the general food pre-preparations. Studies reveals that
restaurants contributes 45% of wastes through food preparation and production processes, 21% through
food spoilage as a result of poor storage, inclusive of losses accrued through procurement processes such
as during transportation, delivery and ultimately storage, and 34% through food leavers as observed from
customer plates either as a result of over-portioning, poorly cooked and/ or prepared foods or service of
wrong orders. Further, research confirms that food waste has directly resulted in starvation of over 842
million people, with over 1.3 billion tons documented as restaurant food wastes, while substantial amounts
taking place within the larger hospitality restaurant operations. The factors influencing these food waste
generation included; the type of service, the type of food served, the expected and actual numbers of
customers, the season and the food service organization, which are addressed by this study in an attempt
to propose ways of reducing food waste and losses, and hence promoting food security. The study narrows
down to the prevention solutions approach, which was employed on the basis of; menu design, portion
choices and customized dishes, use of smaller plates during service, procuring optimized quantities, proper
application of produce specifications, and employment of waste tracking and analytics methodologies,
which when appropriately applied in the restaurant food operations business, will significantly minimize food
waste and losses, and by extension enhance global food security.
Description
A Research Article in the EasyChair Preprint
Keywords
Food pre-preparation, Food preparation, Food production, Food service
Citation
Okwachi, S. W., Miricho, M., & Maranga, V. (2018). A Study Focus in to Hospitality Restaurant Operations in Regard to Food Security, Through Food Waste and Loss Control Mechanisms (No. 458). EasyChair.