Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model Önerisi

Gökhan Yılmaz; Kerem Çırak

doi:10.24010/soid.1093086

EN TR

A Conceptual Framework for Determinants, Resources, and Outcomes of Food Waste in Restaurants

Abstract

This study aims to evaluate the food waste taking place from supply and demand in restaurants as part of tourism and to propose a conceptual model. In the light of the proposed model, it is possible to deal with food waste in restaurants in three interrelated processes: determinants, resources, and outcomes. While the type of restaurant and type of service constitute the determinants of food waste; factors in pre-production (such as purchasing, storage), during-production (such as food, physical environment), and post-production (such as customer type, profile) stages constitute resources. According to the model, food waste also leads to various environmental, financial, and social outcomes. The study is one of the first studies to conceptualize food waste within the context of tourism through these factors. In the study, suggestions for researchers and practitioners are offered.

Keywords

Food Waste , Determinants , Resources , Outcomes , Food Waste in Restaurants

Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model Önerisi

Öz

Bu çalışma, turizm bağlamında restoran işletmelerinde arz ve talep kaynaklı ortaya çıkan yiyecek israfının değerlendirilmesini ve kavramsal bir model sunulmasını amaçlamaktadır. Önerilen model doğrultusunda restoran işletmelerinde yiyecek israfını belirleyiciler, kaynaklar ve çıktılar olmak üzere birbiriyle ilişkili üç süreçte ele almak mümkündür. Restoran türü ve servis şekli, yiyecek israfının belirleyicilerini oluştururken; üretim öncesi (satın alma, depolama gibi), esnası (yiyecek, fiziksel çevre gibi) ve sonrası (müşteri türü, profili gibi) aşamalarda yer alan unsurlar kaynakları meydana getirmektedir. Aynı zamanda modele göre yiyecek israfı birtakım çevresel, finansal ve sosyal çıktılara yol açmaktadır. Çalışma turizm bağlamında yiyecek israfını söz konusu faktörler üzerinden kavramsallaştıran ilk çalışmalardan biri olma özelliği taşımaktadır. Çalışmada araştırmacılar ve uygulamacılara yönelik öneriler de sunulmaktadır.

Anahtar Kelimeler

Yiyecek israfı , Belirleyiciler , Kaynaklar , Çıktılar , Restoranlarda yiyecek israfı

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Details

Primary Language

Turkish

Subjects

Tourism (Other)

Journal Section

Other

Authors

Gökhan Yılmaz ^*
0000-0002-8254-8955
Türkiye

Kerem Çırak This is me
0000-0002-0223-0171
Türkiye

Publication Date

August 25, 2022

Submission Date

March 25, 2022

Acceptance Date

July 25, 2022

Published in Issue

Year 2022 Volume: 19 Number: 2

DOI

https://doi.org/10.24010/soid.1093086

IZ

https://izlik.org/JA38FK69CP

APA

Yılmaz, G., & Çırak, K. (2022). Restoranlarda Yiyecek İsrafının Belirleyicileri, Kaynakları ve Çıktılarına İlişkin Kavramsal Bir Model Önerisi. Seyahat Ve Otel İşletmeciliği Dergisi, 19(2), 269-286. https://doi.org/10.24010/soid.1093086

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