Customers’ perception on hotel buffet menu setting, drivers of plate waste and food waste awareness / Mohd Khairul Adzahan Kamalul Ariffin ... [et al.]

This study elucidated the problem of food waste in buffet-style restaurants, the factors that contribute to food loss, and the aim to investigate the feedback received from restaurant consumers. The present study utilised a quantitative research approach, employing a structured questionnaire as the...

Full description

Bibliographic Details

Main Authors:	Kamalul Ariffin, Mohd Khairul Adzahan, Salwey, Mohd Syahril, Abd Pata, Mohd Onn Rashdi, Abdul Hadi, Hamizad, Usman, Samsul Bahri, Musa, Mushaireen
Format:	Article
Language:	en
Published:	Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2023
Subjects:	Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Online Access:	https://ir.uitm.edu.my/id/eprint/94910/1/94910.pdf https://ir.uitm.edu.my/id/eprint/94910/ https://www.jthca.org/
Tags:	Add Tag No Tags, Be the first to tag this record!