Indian Journal of Science and Technology
Year: 2018, Volume: 11, Issue: 36, Pages: 1-5
Chemah Tamby Chik*, Nur Adilah Zulkiply, Sabaianah Bachok, Zurinawati Mohi and Aslinda Mohd Shahril
Faculty of Hotel and Tourism Management, Department of Foodservice Management, 42300 Puncak Alam Campus, Puncak Alam, Selangor DE; [email protected], [email protected], [email protected], [email protected], [email protected]
*Author for correspondence
Chemah Tamby Chik,
Faculty of Hotel and Tourism Management, Department of Foodservice Management, 42300 Puncak Alam Campus, Puncak Alam, Selangor DE; [email protected]
Background/Objectives: Food waste has become an issue of concerns globally. In health institutions, the most significant food waste concern is on the plate waste. Plate waste in hospitals has contributed up to 50% of total waste stream from overall output of all waste. Additionally, high level of plate waste is also an indicator for malnutrition among patients and this will, in turn, affect the management financially. Methodology: this study IS carried out qualitatively and quantitatively via visual estimation observation and semi-structured questionnaire respectively. Two hundred fifty-six patients were selected as respondents from 2 public hospitals in Selangor, Malaysia. Food is categorized according to the hospital menus, which are carbohydrate that consists of rice, protein that includes fish or chicken, and fruits and vegetables. Visual estimation of plate waste is used as a method to assess the percentage of plate waste among patients. Findings: According to visual estimation analysis, fruits are the least item contributed to plate waste as compared to the other three items, namely carbohydrate, protein, and vegetables. Meanwhile, based on the regression analysis, temperature and taste of food is the strongest dimension that influence the plate waste generation. Novelty: The outcome of this research can also be used as indicators to improve their patient meal quality served thus reduce the plate waste generated. Indirectly, knowing reasons for plate waste in the health institutions can reduce cost wastage in the said organizations.
Keywords: Foodservice Management, Food Waste, Plate Waste, Public Hospital, Waste Management
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