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Impact of Food Supply in Yo Sushi Japanese Restaurant

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Added on  2020-02-12

Impact of Food Supply in Yo Sushi Japanese Restaurant

   Added on 2020-02-12

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Impact of food supply in YoSushi Japanese restaurant
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Table of ContentsAim- To find the best ways of reducing the amount of waste created at Yo Sushi Restaurant.......1RATIONALE...................................................................................................................................1METHODOLOGY..........................................................................................................................2Factors that contributes to the process of research project selection...............................................3LITERATURE REVIEW................................................................................................................3Factors that would help in minimizing the amount of waste created in restaurant..........................3Current practices of reducing waste through recycling...................................................................4SOURCES OF INFORMATION....................................................................................................5RESEARCH QUESTIONS ............................................................................................................5Action Plan.......................................................................................................................................6Questionnaire...................................................................................................................................7REFERENCES..............................................................................................................................10
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Aim- To find the best ways of reducing the amount of waste created at YoSushi Restaurant.Objectives- To identify the factors that would help in minimizing the amount of waste created inrestaurant.To assess the current practices of reducing waste through recycling.To be able to recommend better strategies and thus reduce the amount of waste createdwithin restaurant.RATIONALEMain aim behind selecting this topic is that there is large number of waste created withinYo Sushi Restaurant which is located at Waterloo Station, London and thus it needs to be reusedor recycled in such a way that helps in reducing the waste. It is essential to understand theimportance of food and thus individual needs to adopt the best possible ways of minimizing theamount of waste created through using reusable bags and keeping the food in that which can belater delivered to needy person (Dou and et. al., 2016). Waste can be in several forms such aswastage of food, or packaging of food is done using plastic bags which is thrown away anywhereetc. Thus, all such waste needs to be managed and undertake effective strategy such as recyclingit or providing to poor people so that waste can be properly managed. Here, the main problembeing faced while carrying out research is to identify the best ways of minimizing the amount ofwaste created within restaurant. Thus, it is essential for businesses to undertake effective strategywhich aims to improve their business performance and reduce the wastage so that profitabilitylevel could be enhanced. Also, researching such issue is crucial as it helps in identifying theneeds of overcoming waste created within hotel and thus it could be minimized so that foodcould be provided to needy person. Further, it has also been evaluated that packaging of food needs to be done in an effectivemanner and thus it helps in saving lots of money and reduce wastage. Also, individual buyersneeds to made aware about the importance of food and then they should order only that muchamount of food which will be consumed by them. Thus, all such actions would result intoreducing waste and protecting the environment. Restaurant also requires following proper foodsafety procedure so that it helps in maintaining cross contamination or improper handling so that1
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