Evaluation of the Professional Competence of Kitchen Staff to Avoid Food Waste Using the Modified Delphi Method

被引:14
作者
Ko, Wen-Hwa [1 ]
Lu, Min-Yen [1 ]
机构
[1] Fu Jen Catholic Univ, Hotel & Inst Management, Dept Restaurant, 510 Chung Cheng Rd, New Taipei 24205, Taiwan
关键词
modified Delphi method; kitchen staff; food waste; professional competence; REDUCTION; BEHAVIOR;
D O I
10.3390/su12198078
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Avoiding food waste has become an important development trend nowadays, and the concept of sustainable cooking is becoming more and more important. How to integrate the concept of surplus food into the catering industry is, in reality, a topic of concern in all walks of life. This study discusses the indicators of professional competence that kitchen staff should have in cooking, from the perspective of surplus food. In this study, literature review, interviews, and the modified Delphi method were used to evaluate the importance of the indicators. After three rounds of the Delphi method analysis by 22 experts, the indicators of the professional culinary competence of kitchen staff, with regard to surplus food, were summarized in the results. The research results showed that there are a total of 58 indicators in professional culinary competence, which are divided into the following four dimensions: 13 items were knowledge competence indicators, 13 items were attitude competence indicators, 23 items were skills competence indicators and 9 items were problem and difficulty indicators. Among them, attitude was the most important indicator, followed by knowledge and skills.
引用
收藏
页码:1 / 11
页数:11
相关论文
共 40 条
  • [1] [Anonymous], 1981, FAO AGR SERV B
  • [2] [Anonymous], 2013, OVERVIEW WASTE UK HO
  • [3] [Anonymous], 2014, MSW US 2012 FACTS FI
  • [4] [Anonymous], 2019, SHARING FOOD ALLEVIA
  • [5] Quantifying food losses and the potential for reduction in Switzerland
    Beretta, Claudio
    Stoessel, Franziska
    Baier, Urs
    Hellweg, Stefanie
    [J]. WASTE MANAGEMENT, 2013, 33 (03) : 764 - 773
  • [6] Total and per capita value of food loss in the United States
    Buzby, Jean C.
    Hyman, Jeffrey
    [J]. FOOD POLICY, 2012, 37 (05) : 561 - 570
  • [7] Food Waste Drivers in Europe, from Identification to Possible Interventions
    Canali, Massimo
    Amani, Pegah
    Aramyan, Lusine
    Gheoldus, Manuela
    Moates, Graham
    Ostergren, Karin
    Silvennoinen, Kirsi
    Waldron, Keith
    Vittuari, Matteo
    [J]. SUSTAINABILITY, 2017, 9 (01)
  • [8] Curry R., 2012, The composition of waste disposed of by the UK hospitality industry (No. RES093-001)
  • [9] Delbecq A.L., 1975, GROUP TECHNIQUES PRO
  • [10] Quantification of food waste in public catering services - A case study from a Swedish municipality
    Eriksson, Mattias
    Osowski, Christine Persson
    Malefors, Christopher
    Bjorkman, Jesper
    Eriksson, Emelie
    [J]. WASTE MANAGEMENT, 2017, 61 : 415 - 422