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Journal articles on the topic 'Food service management'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Gregoire, Mary B., Linda J. Lafferty, and Rebecca A. Dowling. "Teaching Food service Management." Topics in Clinical Nutrition 21, no. 3 (2006): 182–89. http://dx.doi.org/10.1097/00008486-200607000-00005.

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Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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3

Kwon, Jin Hee, Rah Il Hwang, Hyeon Jin Jeong, and Hye Min Jang. "Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities." Journal of Health Informatics and Statistics 47, no. 4 (2022): 258–67. http://dx.doi.org/10.21032/jhis.2022.47.4.258.

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Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% a

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&NA;. "Health Care Food Service Systems Management." Topics in Clinical Nutrition 13, no. 3 (1998): 88. http://dx.doi.org/10.1097/00008486-199806000-00018.

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5

Sanket, Mohan Kotkar, Vivek Khodke Amey, Uday Patil Vedant, Danish Firoj Pinjari Mohammad, and B. Kudal Priti. "Swiftcafe: Canteen Food Service." Recent Trends in Information Technology and its Application 7, no. 1 (2023): 7–9. https://doi.org/10.5281/zenodo.10121675.

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<i>College canteens are often crowded during breaks, leading to long queues and waiting times. </i><i>This can be a major inconvenience for students and faculty, who may be late for their lectures as a result. A comprehensive queue management system can help to significantly reduce or eliminate waiting times and improve the overall canteen experience for everyone. One key component of a college canteen queue management system is a direct order display system. This system would allow orders to be placed directly to the kitchen, bypassing the need for servers to take coupons and manually en

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6

Shay, Jeffrey P. "Food-Service Strategy." Cornell Hotel and Restaurant Administration Quarterly 38, no. 3 (1997): 36–49. http://dx.doi.org/10.1177/001088049703800315.

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7

Schmidgall, Raymond S., and Jack D. Ninemeier. "Food-Service Budgeting." Cornell Hotel and Restaurant Administration Quarterly 26, no. 4 (1986): 51–55. http://dx.doi.org/10.1177/001088048602600416.

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Gray, William S. "Food-service Labor." Cornell Hotel and Restaurant Administration Quarterly 32, no. 2 (1991): 10–11. http://dx.doi.org/10.1177/001088049103200203.

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9

Padovan, Marina, Diogo Thimoteo da Cunha, Carla Adriano Martins, et al. "Ultra-processed foods in institutional food services: what are diners eating?" Archivos Latinoamericanos de Nutrición 73, no. 1 (2023): 8–18. http://dx.doi.org/10.37527/2023.73.1.002.

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Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services analyzed served 1,128 culinary preparations; and a total of 3,863 ingredients were classified according to the extent and purpose of processing using the NOVA classification system. Associations between the occurrence of UPFs and the type, size, and ma

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S, Thilagamani, and Pilla Ruchita. "ENERGY MANAGEMENT IN COMMERCIAL FOOD SERVICE OPERATIONS." Kongunadu Research Journal 4, no. 1 (2017): 46–47. http://dx.doi.org/10.26524/krj175.

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Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food

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11

Fandetti, Stacy M., Alicia Anne Dahl, Caitlan Webster, Morium Barakat Bably, Maren J. Coffman, and Elizabeth F. Racine. "Healthy Food Policies Documented in University Food Service Contracts." International Journal of Environmental Research and Public Health 20, no. 16 (2023): 6617. http://dx.doi.org/10.3390/ijerph20166617.

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In the United States, there is an opportunity to improve the nutritional health of university students through the campus food environment. This project used a content analysis approach to investigate whether healthy food standards and policies were incorporated into the contract agreements between North Carolina (NC) public universities and their food service management companies. Food service contracts were collected from 14 NC public universities using food service management companies on campus. Each contract was evaluated using the 35-item North Carolina Food Service Policy Guidelines Ass

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Gurudas Bhosale, Avishkar, Sakshi Gopal Gawade, Avishkar Vikas Chavan, and Vikas Chavan. "An Analytical Review of Online Tiffin Services: Opportunities and Challenges in the Digital Food Sector." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 04 (2025): 1–9. https://doi.org/10.55041/ijsrem43797.

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The increasing demand for affordable, homemade, and nutritious meal options has highlighted the need for a structured digital platform for tiffin service providers. While mainstream food delivery platforms like Zomato and Swiggy focus on restaurant-based meals, they fail to address the specific needs of tiffin service vendors who offer subscription-based, home-cooked meals. Currently, most tiffin services operate manually, leading to inefficiencies in order management, delivery tracking, and customer engagement. This review paper explores the current state of online tiffin services, analyzing

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13

Sholihah, Salma Mar’atus, Tia Rizka Nuzula Rachma, and Uswatun Khasanah. "The Role of Food Waste Management in Green City Development." IOP Conference Series: Earth and Environmental Science 1111, no. 1 (2022): 012010. http://dx.doi.org/10.1088/1755-1315/1111/1/012010.

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Abstract Food waste generation is a severe problem in Indonesia today. Providing food waste processing facilities that are evenly distributed and reach service areas is essential. This step can lead to developing green cities that harmonize the circular economy and ecological civil aspects. This study aims to identify the location of food waste processing and the range of services to the service area (community settlements). The method used is spatial analysis. The research location is in Ciamis Regency. The results showed that currently, there are 58 locations spread over 24 sub-districts in

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Dikkatwar, Ramkrishna, Tanmoy De, and Mohammed Laeequddin. "Ajay Foods: the sweet spot within service design and menu expansion." Emerald Emerging Markets Case Studies 13, no. 1 (2023): 1–18. http://dx.doi.org/10.1108/eemcs-09-2022-0302.

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Learning outcomes To understand a firm’s service concept and process; to explain the service design that differentiates itself by making trade-offs in operations and service offering; to identify the importance of deliberately designed interrelated systems and resources to achieve growth in services and to evaluate the fit of new design elements in the service offering. Case overview/synopsis Ajay Takeaway Foods LLP (Ajay Foods) is a food venture founded by Mr Jaideep Solanki and Mr Ajay Solanki and operates as a chain of quick service restaurants with a simple mission to sell food that is goo

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Jiang, Yi, Polin Lai, Chia-Hsun Chang, Kum Fai Yuen, Sihang Li, and Xinchen Wang. "Sustainable Management for Fresh Food E-Commerce Logistics Services." Sustainability 13, no. 6 (2021): 3456. http://dx.doi.org/10.3390/su13063456.

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This article determines the quality factors which improve the satisfaction of logistics services, and the specific evaluation items that customers value. Moreover, this study verifies the moderating effect of consumers on the perceived importance of last-mile logistics services, and its impact on logistics service satisfaction. Through a literature review, the conceptual model is determined, and measurement scales are developed. Furthermore, we collect data through online surveys and employ structural equation modeling, hierarchical regression analysis, and importance–performance analysis meth

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Dugan, Beth. "Religion and Food Service." Cornell Hotel and Restaurant Administration Quarterly 35, no. 6 (1994): 80–85. http://dx.doi.org/10.1177/001088049403500615.

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17

Elmont, Stephen. "Tourism and Food Service." Cornell Hotel and Restaurant Administration Quarterly 36, no. 1 (1995): 57–63. http://dx.doi.org/10.1177/001088049503600120.

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Mardianingsih, Nurhasanah, Fasty Arum Utami, and Ika Ratna Palupi. "Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat." Jurnal Gizi Klinik Indonesia 16, no. 4 (2020): 152. http://dx.doi.org/10.22146/ijcn.42425.

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Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of

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19

Rodríguez, Daliannis, and Verónica B. Samaniego-Puertas. "Hygienic management in hotel facilities, food safety, and service quality." Journal of Advances in Education, Sciences and Humanities 1, no. 2 (2023): 26–33. https://doi.org/10.5281/zenodo.14602168.

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This review emphasizes the importance of hygienic management in the hospitality and food service sectors, focusing on ensuring food safety and service quality. It highlights the need for rigorous hygiene practices, advanced safety systems, and staff training to meet consumer demands and prevent foodborne diseases. The study identifies food safety as a complex issue requiring interdisciplinary integration. It discusses key practices, including sanitation in preparation, storage, and service, alongside strategies to address microbial, chemical, and physical hazards. Best practices for training f

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20

Grady, Alice, Luke Wolfenden, John Wiggers, et al. "Effectiveness of a Web-Based Menu-Planning Intervention to Improve Childcare Service Compliance With Dietary Guidelines: Randomized Controlled Trial." Journal of Medical Internet Research 22, no. 2 (2020): e13401. http://dx.doi.org/10.2196/13401.

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Background Foods provided in childcare services are not consistent with dietary guideline recommendations. Web-based systems offer unique opportunities to support the implementation of such guidelines. Objective This study aimed to assess the effectiveness of a Web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines. Secondary aims were to assess the impact of the intervention on the proportion of service menus compliant with recommendations for (1) all food groups; (2) individual food groups; and (3) mean

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21

Edwards, John S. A., and Andrew H. M. Nash. "The nutritional implications of food wastage in hospital food service management." Nutrition & Food Science 99, no. 2 (1999): 89–98. http://dx.doi.org/10.1108/00346659910254394.

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22

Ingram, Hadyn, and Sue Jones. "Teamwork and the management of food service operations." Team Performance Management: An International Journal 4, no. 2 (1998): 67–73. http://dx.doi.org/10.1108/13527599810214201.

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23

Lee, Ji-Yeon, Yun-Jung Kang, and Hyun-Cheol Lim. "A Study on the effect of Senior Food Service Entrepreneur’s Personal Competency on Management Performance and Management Satisfaction." Foodservice Management Society of Korea 27, no. 3 (2024): 235–58. http://dx.doi.org/10.47584/jfm.2024.27.3.235.

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The purpose of this study is to investigate the effect of senior food service entrepreneur’s personal competency on management performance and management satisfaction. To achieve this purpose, a research hypothesis was presented and a research model was derived. For statistical analysis, the SPSS 25.00 statistical package was used and frequency analysis, factor analysis, reliability analysis, and regression analysis were performed. The results are as follow:First, senior food service entrepreneur’s personal competency had a positive (+) effect on management performance. Second, senior food ser

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24

Wilson, Elisa D., and Alicia C. Garcia. "Environmentally Friendly Health Care Food Services: A Survey of Beliefs, Behaviours, and Attitudes." Canadian Journal of Dietetic Practice and Research 72, no. 3 (2011): 117–22. http://dx.doi.org/10.3148/72.3.2011.117.

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Purpose: There is increasing global interest in sustainability and the environment. A hospital/health care food service facility consumes large amounts of resources; therefore, efficiencies in operation can address sustainability. Beliefs, attitudes, and behaviours about environmentally friendly practices in hospital/ health care food services were explored in this study. Methods: Questionnaires addressed environmentally friendly initiatives in building and equipment, waste management, food, and non-food procurement issues. The 68 participants included hospital food service managers, clinical

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25

Tomaszewska, Marzena, Beata Bilska, Agnieszka Tul-Krzyszczuk, and Danuta Kołożyn-Krajewska. "Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes." Sustainability 16, no. 15 (2024): 6631. http://dx.doi.org/10.3390/su16156631.

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The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. S

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Rajab, Enny, and Ni Luh Putu Sariani. "Implementation of Management Information at Online Transportation Service." Webology 18, SI05 (2021): 991–1001. http://dx.doi.org/10.14704/web/v18si05/web18276.

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Digitization is a trend and need in every activity. Almost all activities are always in contact with technology. Likewise with Indonesian transportation which cannot be separated from the use of technology. So this study aims to examine the feeling of information technology in operational and management activities at the Indonesian transportation facility, namely PT. Go-Jek Indonesia. The method in this study is direct observation of the perpetrators of Go-Jek transportation with qualitative data. The results show that the E-Commerce system plays an important role in the smooth running of peop

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27

Riegel, Carl D., and R. Dan Reid. "Food-Service Purchasing: Corporate Practices." Cornell Hotel and Restaurant Administration Quarterly 29, no. 1 (1988): 24–29. http://dx.doi.org/10.1177/001088048802900112.

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28

O'Halloran, Robert M., and Jack D. Ninemeier. "How Students View Food Service." Cornell Hotel and Restaurant Administration Quarterly 29, no. 3 (1988): 24–27. http://dx.doi.org/10.1177/001088048802900312.

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29

West, Joseph J., and Michael D. Olsen. "Competitive Tactics in Food Service." Cornell Hotel and Restaurant Administration Quarterly 30, no. 1 (1989): 68–71. http://dx.doi.org/10.1177/001088048903000117.

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Riegel, Carl D., and R. Dan Reid. "Standards in Food-Service Purchasing." Cornell Hotel and Restaurant Administration Quarterly 30, no. 4 (1990): 18–25. http://dx.doi.org/10.1177/001088049003000406.

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31

Guimarães, Nathalia Sernizon, Marcela Gomes Reis, Fernando Eustáquio de Matos Júnior, et al. "From Plate to Planet: A Systematic Review and Meta-Analysis on Strategies to Reduce Plate Food Waste at Food Services." Sustainability 16, no. 20 (2024): 9099. http://dx.doi.org/10.3390/su16209099.

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Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or busin

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Santos, Laura Lyra, Rita de Cássia Coelho de Almeida Akutsu, Raquel Braz Assunção Botelho, and Renata Puppin Zandonadi. "Food service compliance with ISO 14001 and ISO 22000." Revista de Nutrição 25, no. 3 (2012): 373–80. http://dx.doi.org/10.1590/s1415-52732012000300007.

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OBJECTIVE: The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. METHODS: This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. RESULTS: Only

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Chu, Chung-Min, Chueh Chih, and Chih-Ching Teng. "Food Waste Management: A Case of Taiwanese High School Food Catering Service." Sustainability 15, no. 7 (2023): 5947. http://dx.doi.org/10.3390/su15075947.

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This study aims to understand the current state of food waste in Taiwanese school food catering services and the causal configurations that make school food waste possible, as food waste management has generated considerable concern. Combining document analysis, direct weighing, observation, and semi-structured interviews, a mixed methodology was employed to collect data. In order to comprehend and quantify food waste, the amount of school lunch provided and food waste during a 35-day period were measured, as well as the inefficiency index of lunch food at the two schools. According to this st

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&NA;. "Food Service for the ???Graveyard Shift???" Nursing Management (Springhouse) 19, no. 6 (1988): 16???21. http://dx.doi.org/10.1097/00006247-198806000-00011.

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35

Rodgers, Svetlana. "Food service research: An integrated approach." International Journal of Hospitality Management 30, no. 2 (2011): 477–83. http://dx.doi.org/10.1016/j.ijhm.2010.05.002.

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36

Tuomi, Aarni, and Iis P. Tussyadiah. "Building the sociomateriality of food service." International Journal of Hospitality Management 89 (August 2020): 102553. http://dx.doi.org/10.1016/j.ijhm.2020.102553.

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37

Sofiadila, Aulia, Harris Rambey, Aya Sofia Diaz, and Desri Meriahta Br. Girsang. "Evaluation of Food Service Management on the Satisfaction of Diabetes Mellitus Patients." JURNAL KESMAS DAN GIZI (JKG) 7, no. 2 (2025): 335–43. https://doi.org/10.35451/jkg.v7i2.2695.

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Background: The prevalence of Diabetes Mellitus in Aceh has increased, reaching 1.68% in 2018 compared to 1.3% in 2013. In Bireuen District, the number of diabetes mellitus patients receiving healthcare services also rose in 2022, with 11,300 patients compared to 11,218 in 2021 (Riskesdas, 2018).Objective: This study aims to evaluate food service in relation to the satisfaction of diabetes mellitus patients. Research method: This research is a descriptive qualitative study. Informants include the head of the nutrition installation, ward nutritionists, food service staff, DM patients, and their

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Saputri, Faradillah, Andi Tenri Ampa, and Syamsiarna Nappu. "The The Implementation of Standard Operating Procedures of Restaurant Services in Developing English Material." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 5, no. 1 (2023): 33–47. http://dx.doi.org/10.33649/pusaka.v5i1.122.

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This research aims at finding out 1) the characteristics of Food and Beverage Service Management students of Makassar Tourism Polytechnic, 2) the students’ needs in English language for Food and Beverage Service based on Standard Operational Procedure, 3) the designed and developed English language materials based on Standard Operational Procedure for Food and Beverage Service Students, 4) the validity of the developed English Materials based on needs analysis of Standard Operational Procedure for Food and Beverage Service Students. This research applies Research and Development (R&D) meth

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39

Gładysz, Bartłomiej, Aleksander Buczacki, and Cecilia Haskins. "Lean Management Approach to Reduce Waste in HoReCa Food Services." Resources 9, no. 12 (2020): 144. http://dx.doi.org/10.3390/resources9120144.

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A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article ana

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Göbel, Christine, Petra Teitscheid, Silke Friedrich, et al. "Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement." International Journal on Food System Dynamics 8, no. 2 (2017): 165–69. https://doi.org/10.18461/ijfsd.v8i2.827.

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The article gives insights into the implementation process of sustainable management strategies in the food service sector. Furthermore, the normative requirements for sustainability in form of a mission statement, called “sustainable food services” are presented. The authors perceive this mission statement as a means to transfer current political demands (as in the SDG of the UN) into the sector. It could serve as a model for the entire food service sector to support and facilitate implementing aspects of sustainability into business practices with the help of sustainable management tools.

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BROWN, DENISE M. "Setting the National Food Service Management Institute Research Priorities." Journal of the American Dietetic Association 102, no. 11 (2002): 1693–97. http://dx.doi.org/10.1016/s0002-8223(02)90364-0.

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Hunt, C. "Nutrition for Food Service Managers: Concepts, Applications and Management." European Journal of Clinical Nutrition 53, no. 5 (1999): 419. http://dx.doi.org/10.1038/sj.ejcn.1600719.

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Rodgers, Svetlana. "Applied research and educational needs in food service management." International Journal of Contemporary Hospitality Management 17, no. 4 (2005): 302–14. http://dx.doi.org/10.1108/09596110510597570.

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Demicco, Frederick J. "Institutional Food Service Management: The Lost “I” in HRIM." Hospitality & Tourism Educator 3, no. 2 (1990): 26–33. http://dx.doi.org/10.1080/23298758.1990.10685413.

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Son, Gyeongdeok, and Hyunsuk Kim. "The Refrigerator Smart Camera App Service for Food Management." Design Works 6, no. 4 (2023): 2–17. http://dx.doi.org/10.15187/dw.2023.12.6.4.2.

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46

Rahayu, Enik, Bima Prahar Adilase, Ganda Subrata, and Henry Yuliamir. "PENGARUH KUALITAS MAKANAN DAN PELAYANAN TERHADAP KEPUASAN TAMU BANQUET AWAN SEWU HOTEL." Jurnal Manajemen Perhotelan dan Pariwisata 5, no. 1 (2022): 82–91. http://dx.doi.org/10.23887/jmpp.v5i1.45299.

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Guest satisfaction is a top priority that must be done by hotel management if you want the business to develop. The hotel management must create and manage a system to serve the increasing number of customers. This study aims to analyze the effect of food quality and service on the satisfaction of Banquet guests at Awan Sewu Hotel. The population is all guests who use Banquet services at Awan Sewu Hotel during 2021, amounting to 144,462 guests, with a total sample of 100 respondents. The sampling technique is Accidental Sampling, which happens to be that the guest has used the services at Awan

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Lucio-Nieto, Teresa, and Dora Luz Gonzalez-Bañales. "Implementation of a Service Management Office Into a World Food Company in Latin America." International Journal of Information Technologies and Systems Approach 14, no. 1 (2021): 116–35. http://dx.doi.org/10.4018/ijitsa.2021010107.

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Research on service management office (SMO) related with its implementation, challenges, relevance, and outcomes is scarce. The purpose of this case study research is to contribute with the lessons learned from the implementation of an SMO into a big sized company. The lessons include the experience of the company designing and implementing an SMO. A general roadmap and main challenges for the creation of an SMO are presented through the lessons learned of three perspectives: people, processes, and technology. The results in the SMO implementation reveal that it could become a strategic comple

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Suhartanto, Dwi, David Dean, Gundur Leo, and Ni Nyoman Triyuni. "Millennial Experience with Online Food Home Delivery: A Lesson from Indonesia." Interdisciplinary Journal of Information, Knowledge, and Management 14 (2019): 277–94. http://dx.doi.org/10.28945/4386.

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Aim/Purpose: To examine millennial satisfaction towards online food delivery services, including e-service quality, food quality, and perceived value as the determinants and behavioral intention as the consequence. Background: Among the generational cohorts, millennials are a demanding target group for many retailers, including restaurants. Despite many studies examining millennial behavior in the restaurant context, almost no research on millennial attitudes and behavior in the context of online food home delivery service can be found. Methodology: For this research, 332 millennials completed

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M P, Mansi. "Real time Multi-Vendor Homemade Food Service using Android Application." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (2021): 956–58. http://dx.doi.org/10.22214/ijraset.2021.39401.

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Abstract: An online food menu is set up by the proposed food ordering system and as per their will customers can easily place the order. Also, customers can easily track the orders with the food menu. The management improve food delivery service and preserves customers database. To get the services efficiently the users of the system provides various facilities. Tiffin service as well as Mess facility is considered by our system for the customers. Keywords: Multiple Vendors, delicacy, dynamically, limelight, interface, quarantined

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Sobaih, Abu Elnasr E. "Saudi Zero Food Waste Certification: A Novel Approach for Food Waste Management in Saudi Arabia." Agronomy 13, no. 6 (2023): 1654. http://dx.doi.org/10.3390/agronomy13061654.

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Abstract:

Saudi Arabia (SA) is categorised as one of the nations with the highest food waste globally. However, this rate of food waste encompasses a high risk to the economy, society and environment. The government has prioritised food security and environmental sustainability in its Saudi Vision 2030; hence, the government has developed some initiatives for food waste reduction. However, these efforts have not achieved the desired outcomes, as there is no evidence that food waste was reduced after such initiatives. The current research reports the results of the first phase of a wider study on food wa

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