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How chefs develop the practice to manage food waste in professional kitchens

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dc.contributor.authorSEZEREL, HAKAN
dc.contributor.authorHakan Sezerel
dc.contributor.authorMark Ashton
dc.contributor.authorMagdalena Kubal-Czerwińska
dc.contributor.authorGde Indra Bhaskara
dc.contributor.authorVladimir A. Ermolaev
dc.contributor.orcid0000-0001-7353-5696
dc.contributor.orcid0000-0003-1521-8638
dc.contributor.orcid0000-0003-4374-300X
dc.contributor.orcid0000-0002-4471-8343
dc.contributor.orcid0000-0002-2170-810X
dc.contributor.orcid0000-0002-1450-2517
dc.date.accessioned2025-11-13T09:12:07Z
dc.date.issued2024-02-16
dc.identifier.doihttps://doi.org/10.1016/j.ijhm.2024.103712
dc.identifier.endpage103712
dc.identifier.issn0278-4319
dc.identifier.openalexW4391908213
dc.identifier.startpage103712
dc.identifier.urihttps://hdl.handle.net/11421/753
dc.identifier.urihttps://doi.org/10.1016/j.ijhm.2024.103712
dc.identifier.volume119
dc.language.isoen
dc.relation.ispartofInternational Journal of Hospitality Management
dc.rightsopenAccess
dc.subjectBusiness
dc.subjectMarketing
dc.subjectFood waste
dc.subjectHospitality industry
dc.subjectWaste management
dc.subjectTourism
dc.subjectEngineering
dc.subjectGeography
dc.subject.sdg12
dc.titleHow chefs develop the practice to manage food waste in professional kitchens
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5027044509

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