To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry

Goh, Edmund; Jie, Ferry

doi:10.1016/j.ijhm.2019.02.005

Cited by 138 publications

(103 citation statements)

References 64 publications

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“…Stage 1elicitation study An elicitation study was conducted with visitors to elicit their salient beliefs (behavioral, normative and control) toward venturing off-trail at The Blue Mountains National Park (BMNP) in Australia. This step was necessary and is commonly used in TPB studies to elicit salient beliefs to create survey items for a quantitative study (Goh & Jie, 2019;Goh & Kong, 2018;Goh & Lee, 2018;Goh & Scerri, 2016). Visitors (n ¼ 22) who were visiting BMNP and experts (n ¼ 7) working at BMNP participated in the elicitation study.…”

Section: Methodsmentioning

confidence: 99%

Walking Off-Trail in National Parks: Monkey See Monkey Do

Goh

2020

Leisure Sciences

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This study extended the theory of planned behavior (TPB) to embrace the pro-environmental construct in predicting visitor off-trail behavioral intentions at national parks. Quantitative questionnaire items were developed through an elicitation study and empirically tested among 325 respondents. Empirical results revealed overall predictive variance of 21.7 percent (R 2) in predicting visitor off-trail intentions. Behavioral beliefs predicted most of behavioral intentions followed by normative beliefs. The contribution of control beliefs and proenvironmental values had the weakest predictive power. Among the behavioral beliefs, visitors had the strongest belief that walking off the trails would lead to a shorter route. Friends as a reference group were the strongest normative belief that influenced off-trail intentions. Implications for future research and practice are discussed.

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Section: Methodsmentioning

confidence: 99%

Walking Off-Trail in National Parks: Monkey See Monkey Do

Goh

2020

Leisure Sciences

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“…Although academic research acknowledges food waste as the main challenge for the shortterm business profitability and the long-term environmental sustainability of the global foodservice sector (Goh and Jie 2019), accurate assessments of its magnitude are rare (Papargyropoulou et al 2019). At the sectoral level, the large size and the complex structure of the sector hamper creation of comprehensive data inventories and hinder generalizations, thus impeding reliable sector-wide and/or country-representative estimates of food waste (Filimonau et al 2019b).…”

Section: Magnitude Of Food Waste In the Foodservice Sectormentioning

confidence: 99%

Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

Filimonau

Zhang

Wang

2020

Journal of Cleaner Production

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“…A problem with estimating the necessary number of servings exists, especially in the case of self-service establishments [33,34]. Goh and Jie [8] also pointed out that it is necessary to implement measurements that will make it possible to prepare the right number of meals based on accurate forecasting.…”

Section: Discussionmentioning

confidence: 99%

Managing the Risk of Food Waste in Foodservice Establishments

2020

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Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance.

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To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry

Cited by 138 publications

References 64 publications

Walking Off-Trail in National Parks: Monkey See Monkey Do

Walking Off-Trail in National Parks: Monkey See Monkey Do

Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

Managing the Risk of Food Waste in Foodservice Establishments

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