Strategies For Mitigating Food Waste In Food Service Operations In Umuahia, Abia State:- Agbo, Obinna B

ABSTRACT

Food service operation  is a broad category of field  within the service industry that includes lodging, event planning, theme parks, transportation, cruise line, travelling,  additional fields, hotels, restaurants etc   within the tourism industry. Hotel industry focused on satisfying customers’ needs and it provides comfort, suitable accommodation, food and beverages, and also safe service in a friendly hospitable and pleasing manner (Hsiangting & Tun-min, 2018). Food service operations encompass a wide range of establishments that prepare, serve, and sell food and beverages to customers. These operations include restaurants, cafes, hotels, catering services, fast food outlets, and institutional food services such as those found in schools, hospitals, and corporate settings. The primary objective of these operations is to provide high-quality meals that meet the dietary preferences and needs of their clientele, while maintaining standards of hygiene, efficiency, and customer service. In a typical food service operation, the process begins with menu planning, which involves selecting dishes that align with the establishment's theme, customer expectations, and cost considerations(Salemadeeb et al., 2021).