Annually, over 931 million tons of plate food waste is generated in food services, affecting
various aspects of sustainability. Therefore, this review aims to evaluate the most effective …

The purpose of this paper was to investigate the interactions between perceived benefits
and risks of outsourcing and outsourcing adoption from the hoteliers' perspective. Data were …

ABSTRACT Guided by the Transaction Cost Theory and the Resource Base Views, the
study proposed a framework on hotel outsourcing decisions and empirically tested it. Data …

Over the past few years, there has been a growing trend and high demand for outsourcing
as a procurement strategy in the field of building operations and maintenance. Successful …

The study examines relational norms in outsourcing relationships. The study analyzes some
factors that determine the use of relational norms, such as outsourcing benefits and the …

The aim of this study is to explore supplier selection and relationship management in hotels
in the Accra Metropolis of Ghana. An explorative qualitative multiple case study was …

An estimated 339,000 workers were employed in foodservice operations in the nation's
elementary and secondary schools. While news stories often focus on so-called" lunch …

One of the most important questions in outsourcing management is to decide on the
allocation of the activities, processes or services either from the inside or from the outside of …

This case study describes a common foodservice business dilemma related to service
inefficiency. Service inefficiency is typically multi-factorial, and operators need to reflect on …

The typical American diet, which involves the consumption of processed foods high in
saturated fats, sodium, and refined sugar, is known to be unhealthy. Millions of students in …