Food Waste Drivers in Corporate Luxury Hotels: Competing Perceptions and Priorities across the Service Cycle
Drawing on data gathered through semi-structured interviews, participant observation and document analysis at five-star hotels in UK and Germany, this paper examines the competing pressures driving waste generation and prevention at different stages in the food production and service cycle. Primary...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Tourism and Hospitality |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-5768/2/3/19 |