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99 ta ish

Ish: Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan

  1. Using thematic analysis in psychology

    Virginia Braun, Victoria Clarke

    MaqolaOchiq kirish200691 iqtibos
    ABI

  2. Employing Ecotourism Opportunities for Sustainability in the Aral Sea Region: Prospects and Challenges

    Olimjon Saidmamatov, Umidjon Matyakubov, Inna Rudenko +3

    MaqolaOchiq kirishBelt and Road InitiativeSustainability202011 iqtibos
    ABI

  3. Aral Sea: an environmental disaster in twentieth century in Central Asia

    Najibullah Loodin

    Maqola20208 iqtibos
    ABI

  4. Qualitative Case Study Methodology: Study Design and Implementation for Novice Researchers

    Pamela Baxter, Susan M. Jack

    MaqolaOchiq kirish20155 iqtibos
    ABI

  5. Waste Mismanagement in Developing Countries: A Review of Global Issues

    Navarro Ferronato, Vincenzo Torretta

    Sharh maqolaOchiq kirish20195 iqtibos
    ABI

  6. Spaghetti soup: The complex world of food waste behaviours

    Tom Quested, Eliza Marsh, D. Stunell +1

    Maqola20134 iqtibos
    ABI

  7. A method of analysing interview transcripts in qualitative research

    Philip Burnard

    Maqola19913 iqtibos
    ABI

  8. Food waste in the Swiss food service industry – Magnitude and potential for reduction

    Alexandra Betz, Jürg Buchli, Christine Göbel +1

    MaqolaOchiq kirish20143 iqtibos
    ABI

  9. Food waste within food supply chains: quantification and potential for change to 2050

    Julian Parfitt, Mark Barthel, Sarah J. Macnaughton

    Sharh maqolaOchiq kirish20103 iqtibos
    ABI

  10. Attitudes and behaviors shaping household food waste generation: Lessons from Lebanon

    Lama Mattar, Mohamad G. Abiad, Ali Chalak +2

    Maqola20183 iqtibos
    ABI

  11. Food waste management in ethnic food restaurants

    Viachaslau Filimonau, Vu Ngoc Nghiem, Ling‐en Wang

    Maqola20203 iqtibos
    ABI

  12. The prospects of waste management in the hospitality sector post COVID-19

    Viachaslau Filimonau

    MaqolaOchiq kirish20203 iqtibos
    ABI

  13. Food loss and waste in food supply chains. A systematic literature review and framework development approach

    Chetna Chauhan, Amandeep Dhir, Manzoor Ul Akram +1

    MaqolaOchiq kirish20212 iqtibos
    ABI

  14. Reduction of food waste generation in the hospitality industry

    Sanaa I. Pirani, Hassan A. Arafat

    Maqola20152 iqtibos
    ABI

  15. An overview of food waste management in developing countries: Current status and future perspective

    Ngoc Bao Dung Thi, Gopalakrishnan Kumar, Chiu‐Yue Lin

    Sharh maqola20152 iqtibos
    ABI

  16. Sarlavhasiz

    BoshqaOchiq kirish2 iqtibos
    ABI

  17. Sarlavhasiz

    BoshqaOchiq kirish2 iqtibos
    ABI

  18. Sarlavhasiz

    BoshqaOchiq kirish2 iqtibos
    ABI

  19. Factors that predict taking restaurant leftovers: Strategies for reducing food waste

    Eric J. Hamerman, Fredrica Rudell, Chrissy M. Martins

    Maqola20172 iqtibos
    ABI

  20. Tackling the challenges of reducing and managing food waste in Mumbai restaurants

    Jehangir Bharucha

    Maqola20182 iqtibos
    ABI

  21. Sarlavhasiz

    BoshqaOchiq kirish2 iqtibos
    ABI

  22. Environmental impacts of food waste in Europe

    Silvia Scherhaufer, G. K. Moates, Hanna Hartikainen +2

    Maqola20182 iqtibos
    ABI

  23. Sarlavhasiz

    Boshqa2 iqtibos
    ABI

  24. Sarlavhasiz

    BoshqaOchiq kirish2 iqtibos
    ABI

  25. Exploring managerial approaches to mitigating solid waste in hotels of Lagos, Nigeria

    Viachaslau Filimonau, Cynthia Oluchi Tochukwu

    MaqolaOchiq kirish20202 iqtibos
    ABI