Research studies with regard to waste stream classification, sampling and analysis have often been focused on counties as a whole, industries or families. Most of the research publications have a focus on larger social institutions. The article by Si-Shyun Lin; “Waste stream analysis of all-you-can-eat buffet restaurants in tourist hotels–the study of the influence of current restaurant practices on their foodservice waste” is the first of its kind because it narrows down the focus from larger social institutions to smaller ones. The research is interesting because it focusses on buffet restaurants in particular and not the food industry or all restaurants as compared to other research studies (Lin, 2016). The research is also customized to one geographical location, which is Taiwan. Therefore the information presented in the research is unique and credible.
According to Lin, waste generated in buffet restaurants in more in volume and weight as compared to that generated in other restaurants. There is evidence of improper sorting and stacking of waste in these establishments that contribute towards a negative impact on the environment and an unnecessary increase of the waste generated by these restaurants. Unlike other research studies which give attention to the eating behaviors of the buffet consumers, food consumption volume and influencing factors, this particular study places emphasis on the foodservice waste and waste stream analysis in buffet restaurants (Gao, 1995).
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The study narrows down the topic on food waste generation, analysis, and prevention to specific types of restaurants. There is the analysis of the types of food waste that is generated by buffer restaurants in weight and in volume. Overall, there is a comparison between buffet restaurants waste generation and analysis and that of other types of foodservice operations (Lassen, Hansen & Trolle, 2006). Lin goes a step further to highlight the managerial implications to the restaurant operators of improper and proper waste analysis and management.
References
Gao, C. Y. (1995). Operations of Food and Beverage Industry . Taipei; Yang-Chih Book Co., Ltd.
Lassen, A., Hansen, K. S., and Trolle, E. (2006). Comparison of buffet and à la carte serving at worksite canteen son nutrient intake and fruit and vegetable consumption. Public Health Nutrition 10(3), 292–297.
Lin, S. (2016). Waste stream analysis of all-you-can-eat buffet restaurants in tourist hotels–the study of the influence of current restaurant practices on their foodservice waste. European Journal of Hospitality and Tourism Research , 4 (3); 1-27. Retrieved from; http://www.eajournals.org/wp-content/uploads/Waste-stream-analysis-of-all-you-can-eat-buffet-restaurants-in-tourist-hotels–the-study-of-the-influence-of-current-restaurant-practices-on-their-foodservice-waste.pdf
