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THE ANALYSIS OF FOOD WASTE RESULTS AND RELATED ATTRIBUTES OF RESTAURANTS AND PUBLIC HOUSES

1986; Wiley; Volume: 4; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4506.1986.tb00093.x

1745-4506

R. Collison, Janet S. Colwill,

Food Waste Reduction and Sustainability

Foodservice Research InternationalVolume 4, Issue 1 p. 17-30 THE ANALYSIS OF FOOD WASTE RESULTS AND RELATED ATTRIBUTES OF RESTAURANTS AND PUBLIC HOUSES ROGER COLLISON PhD, ROGER COLLISON PhD Hotel and Catering Research Centre Huddersfield Polytechnic Queensgate Huddersfield HD13DH United KingdomSearch for more papers by this authorJANET S. COLWILL BA, JANET S. COLWILL BA Hotel and Catering Research Centre Huddersfield Polytechnic Queensgate Huddersfield HD13DH United KingdomSearch for more papers by this author ROGER COLLISON PhD, ROGER COLLISON PhD Hotel and Catering Research Centre Huddersfield Polytechnic Queensgate Huddersfield HD13DH United KingdomSearch for more papers by this authorJANET S. COLWILL BA, JANET S. COLWILL BA Hotel and Catering Research Centre Huddersfield Polytechnic Queensgate Huddersfield HD13DH United KingdomSearch for more papers by this author First published: February 1986 https://doi.org/10.1111/j.1745-4506.1986.tb00093.xCitations: 3AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES BANKS, G.H. and COLLISON, R. 1981. Food waste in catering. Proceedings of the Institute of Food Science and Technology ( UK ), 181–189. Google Scholar BANKS, G.H. and COLLISON, R. 1983. The analysis of food waste results and other attributes of catering establishments. J. Food Service Systems, 2(4), 273–283. Google Scholar Hotel and Catering Industry Training Board, M.M.D. Consultants. 1984. Statistical Review of the Hotel and Catering Industry. Consumer Industries Press, UK . Google Scholar MILLER, D.S. and JUDD, P.A. 1984. The metabolisable energy value of food. J. Sci Food Agric. 35, 111–116. 10.1002/jsfa.2740350118 CASPubMedWeb of Science®Google Scholar RYLEY, J. KLESZKO, K., TURNER, M and GLEW, G. 1978. A Nutritional Evaluation of Convenience Foods. Published by Catering Research Unit, Leeds University, UK . Google Scholar PAUL, A.A. and SOUTHGATE, D.A.T. 1978. McCance and Widdowson's The Composition of Foods. HMSO, London . Google Scholar Citing Literature Volume4, Issue1February 1986Pages 17-30 ReferencesRelatedInformation