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Article

Lean Management Approach to Reduce Waste in HoReCa Food Services

1
Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland
2
Department of Mechanical and Industrial Engineering, Faculty of Engineering, Norwegian University of Science and Technology, 7491 Trondheim, Norway
*
Author to whom correspondence should be addressed.
Resources 2020, 9(12), 144; https://doi.org/10.3390/resources9120144
Received: 5 October 2020 / Revised: 25 November 2020 / Accepted: 1 December 2020 / Published: 8 December 2020
(This article belongs to the Special Issue Food Waste Prevention: Reduction, Reuse and Recycling)
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 analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management. View Full-Text
Keywords: food waste; lean management; food services; HoReCa; sustainable restaurant management food waste; lean management; food services; HoReCa; sustainable restaurant management
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MDPI and ACS Style

Gładysz, B.; Buczacki, A.; Haskins, C. Lean Management Approach to Reduce Waste in HoReCa Food Services. Resources 2020, 9, 144. https://doi.org/10.3390/resources9120144

AMA Style

Gładysz B, Buczacki A, Haskins C. Lean Management Approach to Reduce Waste in HoReCa Food Services. Resources. 2020; 9(12):144. https://doi.org/10.3390/resources9120144

Chicago/Turabian Style

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

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