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飲食店での経営方式別食品ロス発生抑制行動に関する研究―東大阪市の飲食店を対象として―
https://kindai.repo.nii.ac.jp/records/18218
https://kindai.repo.nii.ac.jp/records/1821879843650-286a-49e7-ac8b-445b893e5d17
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AA1253453X-20160930-0027.pdf (665.4 kB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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| 公開日 | 2016-11-22 | |||||||||
| タイトル | ||||||||||
| タイトル | 飲食店での経営方式別食品ロス発生抑制行動に関する研究―東大阪市の飲食店を対象として― | |||||||||
| タイトル | ||||||||||
| タイトル | An Analysis of Reducing Food Waste from Restaurants in Higashiosaka, Japan, Using Different Management Styles | |||||||||
| 言語 | en | |||||||||
| 著者 |
内海, 秀樹
× 内海, 秀樹
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| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | ①reducing food waste, ②restaurants, ③management styles, ④franchise chain, ⑤private-run | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 著者(英) | ||||||||||
| 言語 | en | |||||||||
| 値 | UTSUMI, Hideki | |||||||||
| 著者 所属 | ||||||||||
| 値 | 近畿大学総合社会学部環境・まちづくり系専攻; 講師 | |||||||||
| 著者所属(翻訳) | ||||||||||
| 値 | Kindai University | |||||||||
| 版 | ||||||||||
| 出版タイプ | NA | |||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||
| 出版者 名前 | ||||||||||
| 出版者 | 近畿大学総合社会学部 | |||||||||
| 書誌情報 |
近畿大学総合社会学部紀要：総社る en : Applied Sociology Research Review KINDAI UNIVERSITY : Social 巻 5, 号 1, p. 27-34, 発行日 2016-09-30 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 21866260 | |||||||||
| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | [Abstract] Food waste is a significant problem in Japan. To address this issue, restaurants can provide staffs with appropriate skills to minimize such waste. The purpose of this study is to quantify the proportion of franchise and privately run restaurants in Higashiosaka, Japan, that takes action to reduce food waste, and to compare the franchise chains with the privately run outlets. Questionnaires were mailed to 400 restaurants, chosen at random, in Higashiosaka; responses were received from 59 restaurants, or 14.8％ of those surveyed. The study found that a higher proportion of privately run restaurants take steps to reduce food waste during cooking than the franchise restaurants. Privately run restaurants were found to reduce food waste by giving surplus food to their employees, using surplus food for other menu items, and using a larger amount of edible parts of the ingredients. No significant difference was observed in the others. In conclusion, the present study has demonstrated that the proportion of privately run restaurants reducing food loss at the cooking stage is significantly higher than that of franchise restaurants. | |||||||||
| 内容記述 | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | 専攻: 環境マネジメント | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
