Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.27, 2022 (SCI-Expanded)
© 2022 Elsevier B.V.The main purpose of this research is to determine the amount of plate waste in restaurants and reveal the customer and business characteristics related to the plate waste. The research data was collected through the online questionnaire in April 2020 in Turkey. By using snowball and convenience sampling methods, a total of 565 valid questionnaires were collected and analyzed. According to the research results, customers leave more pastry on their plate than meat and vegetables. However, the amount of plate waste differs in all three food groups depending on the gender and the customer's age. Similarly, the researchers have determined that pastry food waste varies depending on type of the restaurant and by whom it is visited. These results show that food experience and customer characteristics are important factors that can be used for understanding and evaluating plate waste.