Determining the effective factors on restaurant customers’ plate waste
International Journal of Gastronomy and Food Science, cilt.27, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 27
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.ijgfs.2022.100469
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Food consumption, Food waste, Plate waste, Restaurant customers
- Akdeniz Üniversitesi Adresli: Evet
Özet
© 2022 Elsevier B.V.The main purpose of this research is to determine the amount of plate waste in restaurants and reveal the customer and business characteristics related to the plate waste. The research data was collected through the online questionnaire in April 2020 in Turkey. By using snowball and convenience sampling methods, a total of 565 valid questionnaires were collected and analyzed. According to the research results, customers leave more pastry on their plate than meat and vegetables. However, the amount of plate waste differs in all three food groups depending on the gender and the customer's age. Similarly, the researchers have determined that pastry food waste varies depending on type of the restaurant and by whom it is visited. These results show that food experience and customer characteristics are important factors that can be used for understanding and evaluating plate waste.