음식점 남은 음식물 저감화 및 재사용 근절 관리 방안

Title
음식점 남은 음식물 저감화 및 재사용 근절 관리 방안
Other Titles
Determination of Strategies for the Reduction of Plate Waste and Prevention of Plate Waste Reuse in Foodservice Operations
Author(s)
류경차명화정현숙[정현숙]
Keywords
plate waste; reuse; reduction; foodservice operations
Issue Date
201209
Publisher
한국식품위생안전성학회
Citation
한국식품위생안전성학회지, v.27, no.3, pp.247 - 256
Abstract
This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals’ survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.
URI
http://hdl.handle.net/YU.REPOSITORY/27199
ISSN
1229-1153
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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