CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS
Mahmoud Sobhy, A., Abd ElFattah Zohry, M., Gamal Saad, S. (2020). CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS. EKB Journal Management System, 8(8), 3-20. doi: 10.21608/mkaf.2020.153264
Ahmed Mahmoud Sobhy; Mohamed Abd ElFattah Zohry Abd ElFattah Zohry; Sherif Gamal Saad. "CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS". EKB Journal Management System, 8, 8, 2020, 3-20. doi: 10.21608/mkaf.2020.153264
Mahmoud Sobhy, A., Abd ElFattah Zohry, M., Gamal Saad, S. (2020). 'CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS', EKB Journal Management System, 8(8), pp. 3-20. doi: 10.21608/mkaf.2020.153264
Mahmoud Sobhy, A., Abd ElFattah Zohry, M., Gamal Saad, S. CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS. EKB Journal Management System, 2020; 8(8): 3-20. doi: 10.21608/mkaf.2020.153264

CONTROLLING WASTE MAKES A DIFFERENCE AT THE FAST FOOD RESTAURANTS

مجلة کلية السياحة والفنادق. جامعة المنصورة
Article 14, Volume 8, Issue 8, December 2020, Page 3-20  XML PDF (510.83 K)
Document Type: المقالة الأصلية
DOI: 10.21608/mkaf.2020.153264
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Authors
Ahmed Mahmoud Sobhy1; Mohamed Abd ElFattah Zohry Abd ElFattah Zohry2; Sherif Gamal Saad3
1Master Researcher Faculty of Tourism and Hotels – Mansoura University
2Ass. Prof of Hotel management- Faculty of Tourism and Hotels – Mansoura University
3Ass. Prof of Hotel management- Faculty of Tourism and Hotels – Helwan University
Abstract
Reducing food waste is a key sustainability challenge for the food service industry. The importance of waste line in all restaurants is classified as managerial and economical approaches. The research focused on controlling waste in a sample of Egyptian fast food restaurants. To fulfill this objective, a personal interview with a sample of multinational and local chains was used. The findings illustrated that the increase in waste is extremely located at the low volume restaurants. The customer profile is different and also the operation procedures.
Keywords
Waste line; fast food restaurants; multinational and local chains; customer profile
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