Sustainability – Sustainability Strategies in Hotel Kitchens: Focusing on Food Waste Reduction
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Word Count – 6,000 to 8,000
English
Secondary Data Only
Topic: Sustainability – Applied to Hotel Kitchens – Focusing on Food Waste
The topic can be changed, maintaining the same intention.
Objectives are not defined.
No mandatory or researched bibliography has been discussed with the professor, but I would like the bibliography to include sources that can be found on EBSCO, Statista, Marketline, UN Tourism, OECD, and UNWTO Elibrary. Other relevant sources may also be included.
Master’s – International Hotel Management and Leadership
Thank you very much,
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