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DKUM
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Faculty of Organizational Sciences, Kranj
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Title:
Problematika zavržene hrane v restavracijah
Authors:
ID
Vene, Vesna
(
Author
)
ID
Senegačnik, Marjan
(
Mentor
)
More about this mentor...
Files:
VS_Vene_Vesna_2022.pdf
(1,15 MB)
MD5: 24AD92049A908AA8E7DED6EC8B44E59D
Language:
Slovenian
Work type:
Bachelor thesis/paper
Typology:
2.11 - Undergraduate Thesis
Organization:
FOV - Faculty of Organizational Sciences in Kranj
Abstract:
V diplomskem delu smo raziskovali količino zavržene hrane v gostinskem sektorju. Najprej smo opredelili teoretična izhodišča problematike zavržene hrane in načine za zmanjšanje količine. Dotaknili smo se tudi nekaj primerov dobrih praks in njihovega delovanja. V raziskovalnem delu smo z anketnim vprašalnikom ugotavljali, kakšna je povprečna dnevna količina zavržene hrane, na kakšne načine se gostinci trudijo zmanjšati količino zavržene hrane, kakšne stroške jim ta predstavlja in katere spodbude in pomoči države se jim zdijo pomembne. Z raziskavo smo uspeli odgovoriti na vsa vprašanja o količini zavržene hrane v gostinstvu. Z diplomsko nalogo želimo bolj izobraziti gostinski sektor o problematiki zavržene hrane.
Keywords:
zavržena hrana
,
gostinstvo
,
odpadki
,
kompostiranje
Place of publishing:
Maribor
Year of publishing:
2022
PID:
20.500.12556/DKUM-81990
COBISS.SI-ID:
119252483
Publication date in DKUM:
26.08.2022
Views:
828
Downloads:
92
Metadata:
Categories:
FOV
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Licences
License:
CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:
http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:
The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:
26.06.2022
Secondary language
Language:
English
Title:
The issue of food waste in restaurants
Abstract:
In graduation thesis we researched the amount of food waste in the food service sector. We first defined the theoretical starting points of the problem of food waste and ways to reduce this amount. We also presented some examples of good practice and how they work. In the research part, we used a questionnaire to determine the average daily amount of food wasted, in what ways restavrants try to reduce the amount of food waste, what costs it represents and what incentives and state aid they consider important. With the research we were able to answer all our questions about the amount of food discarded in catering. With the graduation thesis we want to educate the food service sector more about the issue of food waste
Keywords:
food waste
,
restaurants
,
waste
,
composting
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