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Från planering till servering. En studie om restaurangbranschens arbete för minskat matsvinn

Ottosson, Nadia LU and Holmgren, Matilda (2016) KSKK01 20161
Department of Service Management and Service Studies
Abstract
Due to the environmental impact of food waste and its implications on the economic performance
of restaurants, the importance of reducing food waste has taken a central role in the management of
restaurants. This paper examines the difficulties which arise in the restaurant industry in their
efforts to reduce food waste. In addition the paper aims to answer the following questions: Is food
waste perceived as a problem for businesses within the restaurant industry? How can businesses in
the restaurant industry achieve an efficient management of raw produce in their strive for less food
waste? What incentives works as a motivational factor for restaurants to implement such a
management perspective on food waste?. This was accomplished... (More)
Due to the environmental impact of food waste and its implications on the economic performance
of restaurants, the importance of reducing food waste has taken a central role in the management of
restaurants. This paper examines the difficulties which arise in the restaurant industry in their
efforts to reduce food waste. In addition the paper aims to answer the following questions: Is food
waste perceived as a problem for businesses within the restaurant industry? How can businesses in
the restaurant industry achieve an efficient management of raw produce in their strive for less food
waste? What incentives works as a motivational factor for restaurants to implement such a
management perspective on food waste?. This was accomplished through a qualitative research
method which was based on ten interviews. They were conducted with management personnel in
restaurants concerning their structuring of processes and routines within the organisations with the
aim to reduce food waste. The applied theoretical frameworks consist of research regarding service
management, lean management and environmental responsibility. This is used to make meaning of
the empirical evidence in an attempt to answer the above questions. The results of this study
indicate that there are three main difficulties arising within the restaurant industry when applying
an environmental friendly management approach to reducing food waste.
The difficulties consist of estimation of demand, environmental impact and raw produce efficiency
versus customer perceived service quality. Furthermore this study will give examples of different
strategies that have been employed by the research objects to solve these issues. The primary
reasons for adapting this management perspective is based on economical and moral grounds. (Less)
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author
Ottosson, Nadia LU and Holmgren, Matilda
supervisor
organization
course
KSKK01 20161
year
type
M2 - Bachelor Degree
subject
keywords
environmental responsibility, food waste, food waste prevention, lean management, service management, sustainability, waste hierarchy
language
Swedish
id
8883565
date added to LUP
2016-08-30 08:45:31
date last changed
2016-08-30 08:45:31
@misc{8883565,
  abstract     = {Due to the environmental impact of food waste and its implications on the economic performance
of restaurants, the importance of reducing food waste has taken a central role in the management of
restaurants. This paper examines the difficulties which arise in the restaurant industry in their
efforts to reduce food waste. In addition the paper aims to answer the following questions: Is food
waste perceived as a problem for businesses within the restaurant industry? How can businesses in
the restaurant industry achieve an efficient management of raw produce in their strive for less food
waste? What incentives works as a motivational factor for restaurants to implement such a
management perspective on food waste?. This was accomplished through a qualitative research
method which was based on ten interviews. They were conducted with management personnel in
restaurants concerning their structuring of processes and routines within the organisations with the
aim to reduce food waste. The applied theoretical frameworks consist of research regarding service
management, lean management and environmental responsibility. This is used to make meaning of
the empirical evidence in an attempt to answer the above questions. The results of this study
indicate that there are three main difficulties arising within the restaurant industry when applying
an environmental friendly management approach to reducing food waste.
The difficulties consist of estimation of demand, environmental impact and raw produce efficiency
versus customer perceived service quality. Furthermore this study will give examples of different
strategies that have been employed by the research objects to solve these issues. The primary
reasons for adapting this management perspective is based on economical and moral grounds.},
  author       = {Ottosson, Nadia and Holmgren, Matilda},
  keyword      = {environmental responsibility,food waste,food waste prevention,lean management,service management,sustainability,waste hierarchy},
  language     = {swe},
  note         = {Student Paper},
  title        = {Från planering till servering. En studie om restaurangbranschens arbete för minskat matsvinn},
  year         = {2016},
}