ISSN

2321-5763 (Online)
0976-495X (Print)


Author(s): Ajay B. Jamnani, Jyoti Jamnani

Email(s): jamnani.ajay@gmail.com , jntalreja@git.edu

DOI: 10.52711/2321-5763.2024.00010   

Address: Ajay B. Jamnani1*, Jyoti Jamnani2
1Associate Professor, Karnatak Law Society’s, Institute of Management Education and Research, S. No. 77, Adarsh Nagar, Hindwadi, Belagavi, Karnataka – 590011.
2Associate Professor, Karnatak Law Society’s, Gogte Institute of Technology, Department of MBA, Udyambag Industrial Area, Udyambag, Belagavi, Karnataka – 590006.
*Corresponding Author

Published In:   Volume - 15,      Issue - 1,     Year - 2024


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.


Cite this article:
Ajay B. Jamnani, Jyoti Jamnani. Sustainable Food Management: Perspectives from selected Restaurant Operators. Asian Journal of Management. 2024;15(1):57-1. doi: 10.52711/2321-5763.2024.00010

Cite(Electronic):
Ajay B. Jamnani, Jyoti Jamnani. Sustainable Food Management: Perspectives from selected Restaurant Operators. Asian Journal of Management. 2024;15(1):57-1. doi: 10.52711/2321-5763.2024.00010   Available on: https://ajmjournal.com/AbstractView.aspx?PID=2024-15-1-10


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