Article 2025

Professional competencies of culinary in hospitality education based on the food waste avoidance perspective

LC
Lin, Chen Jin
 LM
Lu, Min Yen
 KW
Ko, Wenhwa
Journal of Hospitality, Leisure, Sport and Tourism Education
Journal · Vol. 36 · Art. 100551
Abstract

In hospitality education, it is important to cultivate students’ professional skills in reducing food waste for culinary professionalism and sustainable societal development. This study aims to explore the differences between hospitality students in Shanghai and Taipei in terms of their professional competencies in avoiding food waste, as well as the curriculum design of hospitality education. This study conducted questionnaire survey and analyzed the results by the importance-performance analysis, in order to explore the relationship between professional competencies and culinary course training. The results indicate that the students in Shanghai and Taipei differed in self-assessed personal moral attitudes, food handling attitudes, menu analysis, and planning management skills. © 2025 Elsevier Ltd

Keywords

Author Keywords

Hospitality course Importance-performance analysis (IPA) Professional competence Surplus food

Index Keywords

Author Affiliations
Xianda College of Economics and Humanities, Shanghai International Studies University, Shanghai, Shanghai, China
Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City, Taiwan
Department of Restaurant, Fu Jen Catholic University, New Taipei City, Taiwan
Funding & Acknowledgements
No funding information
References 10 References
1 Aggarwal, Anju, Importance of taste, nutrition, cost and convenience in relation to diet quality: Evidence of nutrition resilience among US adults using National Health and Nutrition Examination Survey (NHANES) 2007–2010, Preventive Medicine, 90, pp. 184-192, (2016)
2 Hayypa Bec Hah P, (2019)
3 López Barrera, Emiliano, Global food waste across the income spectrum: Implications for food prices, production and resource use, Food Policy, 98, (2021)
4 Beretta, Claudio, Potential environmental benefits from food waste prevention in the food service sector, Resources, Conservation and Recycling, 147, pp. 169-178, (2019)
5 Bertoldo, Jaclyn D., Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school, Public Health Nutrition, 25, 2, pp. 498-510, (2022)
6 Bhatt, Siddharth Harshkant, From food waste to value-added surplus products (VASP): Consumer acceptance of a novel food product category, Journal of Consumer Behaviour, 17, 1, pp. 57-63, (2018)
7 Kc, Birendra, Pedagogy in operationalizing sustainable development goals, Journal of Hospitality, Leisure, Sport and Tourism Education, 34, (2024)
8 Fakten Und Messergebnisse Zum Deutschlandweiten Lebensmittelabfall in Der Auer Haus Verpflegung, (2017)
9 Cakar, Belkis, Assessment of environmental impact of FOOD waste in Turkey, Journal of Cleaner Production, 244, (2020)
10 Chang, Janet C., What serves as the best bridge in food consumption: experiential value or place attachment?, Asia Pacific Journal of Tourism Research, 26, 12, pp. 1302-1317, (2021)
Quick Actions
Full Text via DOI
Citation Metrics
0
Times Cited (Scopus)
References 10
Document Identifiers