Employees’ perceptions of food waste management in hotels
- Authors: Mabaso, Cynthia H. , Hewson, D. S.
- Date: 2018
- Subjects: Food waste , Hotels , South Africa
- Language: English
- Type: Article
- Identifier: http://ujcontent.uj.ac.za8080/10210/387864 , http://hdl.handle.net/10210/285542 , uj:30883 , Citation: Mabaso, C.H. & Hewson, D.S. 2018. Employees’ perceptions of food waste management in hotels. , ISSN: 2223-814X
- Description: Abstract: This study was designed to explain current food waste practices, specifically from the perspective of the staff in hotel kitchens. A case study of the perceptions of the staff involved in the food waste chain in a hotel group in Gauteng was undertaken, using a quantitative approach. The study objective was achieved using structured questionnaires that were administered to the relevant stakeholders involved in food waste generation. The findings revealed that the staff concerned generally had a positive perception of the environmental issues pertaining to food waste generation. With this positive foundation, the study recommends that general hotel initiatives should focus on the food waste policies and procedures that capitalise on the positive perceptions involved, by means of assisting staff to create greater balance between their beliefs and work practices. Initiatives such as specific training could assist the staff to better understand ‘best food waste practice’ in relation to such negotiated sustainability issues as “social, environmental and financial policies and procedures”. The study proposes a conceptual framework that could be useful and applicable in the managing of food waste within hotels in the South African context. The study, further, offers insights into the current food waste strategies that are in place to reduce the amount of food waste within hotels and to further unpack the nature and patterns of food waste within specific hotels.
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Researching the professional development using LinkedIn : an exploratory analysis of South African executive chefs
- Authors: Vingerling, G. , Hewson, D. S. , Mabaso, C. H.
- Date: 2021
- Subjects: Professional development , Executive Chefs , LinkedIn
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/489643 , uj:44652 , Citation: Vingerling, G., Hewson, D.S. & Mabaso, C.H. 2021.
- Description: Abstract: Please refer to full text to view abstract.
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