Abstract
Managing food has always been one of the daunting tasks for restaurant owners due to supply and demand of restaurant eaters and the preparation that goes behind in terms of procuring the food items. This paper focusses on collecting data from fourteen selected restaurants in Belagavi city. Insights on how the restaurant owners manage their excess food and strategies they use to effectively manage their food has been studied with the help of blend of structured questionnaire and informal interview. Findings provide some strategies adopted and alternative methods implemented by restaurant owners to manage their excess food.
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