Food Waste in Hospitality Operations

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Focusing on the issue of food waste in hospitality, this book offers a comprehensive analysis of its causes and the effectiveness of current mitigation strategies in catering services. It showcases best practices and examines factors influencing the wider adoption of food-waste management techniques across different geographical markets. Targeted at academics and professionals in hospitality and tourism, it serves as a valuable resource for both undergraduate and postgraduate courses in hospitality management.