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Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 13, Iss 2, Pp 325-333 (2024)
This study determined how food handlers apply menu planning principles in food waste prevention in supermarket kitchens. The objective was to assess whether menu planning principles that positively impact minimising food waste are applied by food han
Externí odkaz:
https://doaj.org/article/833add41aeb74313ac3858df0f95183d
