University of Twente Student Theses
What Strategies do Restaurant Managers Employ to Mitigate Food Waste and what Challenges are Associated with Them?
Alajaji, Sami (2024) What Strategies do Restaurant Managers Employ to Mitigate Food Waste and what Challenges are Associated with Them?
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| Abstract: | This study addresses the gap in qualitative research on the implementation and effectiveness of food waste reduction strategies in restaurants, as well as restaurant managers' attitudes towards the integration of artificial intelligence (AI) for demand forecasting. Through in-depth interviews with restaurant managers, this research identifies key strategies such as accurate forecasting, dynamic ordering practices, strategic supplier selection, inventory management, menu design, and portion sizing. The findings highlight both the successes and challenges managers face in implementing these strategies. Additionally, the study reveals mixed reactions towards AI integration, with some managers recognising its potential to enhance demand forecasting and reduce waste, while others express concerns about cost and practicality. By providing a detailed analysis of real-world practices and attitudes, this research offers valuable insights for both practitioners and researchers, contributing to more effective food waste management in the hospitality industry and paving the way for future studies on AI adoption in this sector. |
| Item Type: | Essay (Bachelor) |
| Faculty: | BMS: Behavioural, Management and Social Sciences |
| Subject: | 85 business administration, organizational science |
| Programme: | International Business Administration BSc (50952) |
| Link to this item: | https://purl.utwente.nl/essays/100155 |
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