Resourcefulness of chefs and food waste prevention in fine dining restaurants
文献类型：期刊论文
| 作者 | Filimonau, Viachaslau4,5; Chiang, Chien-Chang3; Wang, Ling-en2; Muhialdin, Belal J.6; Ermolaev, Vladimir A.1 |
| 刊名 | INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
 |
| 出版日期 | 2023 |
| 卷号 | 108页码:11 |
| 关键词 | Luxury hospitality Fine dining restaurant Food service provision Kitchen operations Wasted food Environmental sustainability |
| ISSN号 | 0278-4319 |
| DOI | 10.1016/j.ijhm.2022.103368 |
| 通讯作者 | Filimonau, Viachaslau(v.filimonau@surrey.ac.uk) |
| 英文摘要 | The challenge of food waste in top-end, luxury foodservice provision is understudied, especially from the chefs' perspective. This is a major knowledge gap as (in)effective management of food waste depends on chefs' (dis) engagement. This exploratory study employs practice theory to examine how chefs (dis)engage in food waste prevention in kitchens of UK fine dining restaurants. 17 in-depth, semi-structured interviews reveal that chefs have good awareness of food waste and understand its negative socio-economic and environmental implications. Chefs have access to professional equipment enabling them to waste less food. However, the competencies of chefs in resourceful cooking are often limited while corporate policies and procedures discourage resourcefulness in the kitchen. The study's findings suggest that resourceful cooking should become an integral element of hospitality teaching curriculum and chefs' training. Corporate policies and procedures of fine dining restaurants should be streamlined to encourage more active engagement of chefs in food waste prevention. |
| WOS关键词 | MANAGEMENT ; GENERATION ; REDUCTION |
| WOS研究方向 | Social Sciences - Other Topics |
| 语种 | 英语 |
| WOS记录号 | WOS:000993791000001 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/197482]  |
| 专题 | 中国科学院地理科学与资源研究所 |
| 通讯作者 | Filimonau, Viachaslau |
| 作者单位 | 1.Plekhanov Russian Univ Econ, Dept Commod Sci & Expertise, Stremyanny Lane 36, Moscow 117997, Russia 2.Chinese Acad Sci, Inst Geog Sci & Nat Resource Res, 11A Datun Rd, Beijing 100101, Peoples R China 3.Bournemouth Univ, Poole BH12 5BB, England 4.Hotelsch The Hague, Brusselselaan 2, NL-2587 AH The Hague, Netherlands 5.Univ Surrey, Stag Hill, Guildford GU2 7XH, England 6.Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles Ave, St Paul, MN 55108 USA |
| 推荐引用方式 GB/T 7714 | Filimonau, Viachaslau,Chiang, Chien-Chang,Wang, Ling-en,et al. Resourcefulness of chefs and food waste prevention in fine dining restaurants[J]. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT,2023,108:11. |
| APA | Filimonau, Viachaslau,Chiang, Chien-Chang,Wang, Ling-en,Muhialdin, Belal J.,&Ermolaev, Vladimir A..(2023).Resourcefulness of chefs and food waste prevention in fine dining restaurants.INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT,108,11. |
| MLA | Filimonau, Viachaslau,et al."Resourcefulness of chefs and food waste prevention in fine dining restaurants".INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT 108(2023):11. |
入库方式： OAI收割
来源：地理科学与资源研究所
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