Strategies Small Restaurant Owners Use to Reduce Food Waste and Increase Profits
There were 133 billion pounds of food that went to waste in the United States in 2014, leading to $161.6 billion in economic loss. Of this waste, 89 billion pounds occurred in restaurants and other food service facilities. A case study was used to explore the strategies small, independent, family-ow...
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| Format: | Others |
| Language: | en |
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ScholarWorks
2016
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| Online Access: | https://scholarworks.waldenu.edu/dissertations/3176 https://scholarworks.waldenu.edu/cgi/viewcontent.cgi?article=4279&context=dissertations |