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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
