RESTORANLARDAKİ ATIK GIDA OLUŞUM SEBEPLERİNİN HİZMET PLANI ÜZERİNDEN İNCELENMESİ

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.

EXAMINING FOOD WASTE GENERATION FACTORS IN RESTAURANTS BASED ON THE SERVICE BLUEPRINT

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.

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