Table 5.

Reuse operations.

Operations	Large-sized hotels			Medium-sized hotels			Small-sized hotels
	continued	discontinued	no operation	continued	discontinued	no operation	continued	discontinued	no operation
Using food cuttings to make new food products	17 (60.7%)	2 (7.1%)	9 (32.2%)	5 (22.7%)	9 (40.9%)	8 (36.4%)	1 (8.3%)	3 (25.0%)	8 (66.7%)
Giving excess food to employees	11 (39.3%)	6 (21.4%)	11 (39.3%)	5 (22.7%)	7 (31.8%)	10 (45.5%)	1 (8.3%)	1 (8.3%)	10 (83.4%)
Offering doggy bags to customers	8 (28.6%)	9 (32.1%)	11 (39.1%)	1 (4.5%)	9 (41.0%)	12 (54.5%)	1 (8.3%)	3 (25.0%)	8 (66.7%)
Selling food waste as animal feed	14 (50.0%)	4 (14.3%)	10 (35.7%)	2 (9.1%)	11 (50.0%)	9 (40.9%)	7 (58.3%)	0 (0.0%)	5 (41.7%)