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Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand
Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand
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Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand

Kattiyapornpong, Uraiporn ; Ditta-Apichai, Morakot ; Chuntamara, Chatchasorn

Sustainability, 2023-07, Vol.15 (13), p.10213 [Periódico revisado por pares]

Basel: MDPI AG

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2
A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research
A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research
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A systematic and critical review of Internet of Things in contemporary hospitality: a roadmap and avenues for future research

Elkhwesky, Zakaria ; Elkhwesky, Esraa Fayez Youssif

International journal of contemporary hospitality management, 2023-01, Vol.35 (2), p.533-562 [Periódico revisado por pares]

Bradford: Emerald Publishing Limited

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3
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study
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Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

Tomaszewska, Marzena ; Bilska, Beata ; Tul-Krzyszczuk, Agnieszka ; Kołożyn-Krajewska, Danuta

Sustainability, 2021-01, Vol.13 (1), p.421 [Periódico revisado por pares]

Basel: MDPI AG

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4
Green practices in upscale foodservice operations: Customer perceptions and purchase intentions
Green practices in upscale foodservice operations: Customer perceptions and purchase intentions
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Green practices in upscale foodservice operations: Customer perceptions and purchase intentions

B. DiPietro, Robin ; Cao, Yang ; Partlow, Charles

International journal of contemporary hospitality management, 2013-01, Vol.25 (5), p.779-796 [Periódico revisado por pares]

Bradford: Emerald Group Publishing Limited

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5
How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach
How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach
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How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach

Bux, Christian ; Aluculesei, Alina Cerasela ; Moagăr-Poladian, Simona

Sustainability, 2022-08, Vol.14 (15), p.9102 [Periódico revisado por pares]

Basel: MDPI AG

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6
Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis
Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis
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Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

Aquino, Harold Van Andaya ; Yap, Tyron ; Lacap, Jean Paolo Gomez ; Tuazon, Gertrude ; Flores, Maribel

British food journal (1966), 2021-11, Vol.123 (12), p.3824-3840 [Periódico revisado por pares]

Bradford: Emerald Publishing Limited

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7
Assessing hotel readiness to offer local cuisines: a clustering approach
Assessing hotel readiness to offer local cuisines: a clustering approach
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Assessing hotel readiness to offer local cuisines: a clustering approach

Bondzi-Simpson, Alberta ; Ayeh, Julian K

International journal of contemporary hospitality management, 2019-02, Vol.31 (2), p.998-1020 [Periódico revisado por pares]

Bradford: Emerald Publishing Limited

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8
The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners
The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners
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The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners

Bilska, Beata ; Tomaszewska, Marzena ; Kołożyn-Krajewska, Danuta

Sustainability, 2022-08, Vol.14 (15), p.9258 [Periódico revisado por pares]

Basel: MDPI AG

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9
Inspection regimes and regulatory compliance: How important is the element of surprise?
Inspection regimes and regulatory compliance: How important is the element of surprise?
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Inspection regimes and regulatory compliance: How important is the element of surprise?

Makofske, Matthew Philip

Economics letters, 2019-04, Vol.177, p.30-34 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
Foodservice clientele tipping behavior and its impetus on restaurant service reliability in Kenya
Foodservice clientele tipping behavior and its impetus on restaurant service reliability in Kenya
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Foodservice clientele tipping behavior and its impetus on restaurant service reliability in Kenya

Were, Simon O ; Miricho, Moses N ; Maranga, Vincent N

Journal of foodservice business research, 2021-01, Vol.24 (1), p.42-61 [Periódico revisado por pares]

Philadelphia: Routledge

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