FOOD WASTAGE: A COMPARISON OF FOOD SERVING STYLES IN BANQUET

Abstract

Food wastage in wedding events is a social dilemma that has to be abated and scarcity of natural resources should be realized by society in order to maintain national food security. Conventional buffet style food service promotes consumer plate waste, costing organization a negative image of food shortage and sub-standard service. Changing service style can save consumable food as well as increase goodwill of organization. Social responsibility demands structural and cultural adjustments to eliminate hunger and poverty from society. Organizations working in national food supply chain should play their part in saving food by increasing operational efficiency where appropriate service style can save service related costs.