Table 2.
Hotel planning concerning food waste management.
| Planning | Large-sized hotels |
Medium-sized hotels |
Small-sized hotels |
||||||
|---|---|---|---|---|---|---|---|---|---|
| continued | discontinued | no planning | continued | discontinued | no planning | continued | discontinued | no planning | |
| Reducing food waste | 19 (69.8%) | 8 (28.6%) | 1 (3.6%) | 4 (18.2%) | 13 (59.1%) | 5 (22.7%) | 1 (8.3%) | 7 (58.4%) | 4 (33.3%) |
| Stocking raw materials with suitable quantity | 22 (78.6%) | 4 (14.3%) | 2 (7.1%) | 14 (63.6%) | 6 (27.3%) | 2 (9.1%) | 10 (83.4%) | 1 (8.3%) | 1 (8.3%) |
| Purchasing raw materials with less leftovers | 20 (71.4%) | 5 (17.9%) | 3 (10.7%) | 15 (68.2%) | 3 (13.6%) | 4 (18.2%) | 9 (75.0%) | 1 (8.3%) | 2 (16.7%) |