Research graph
References from Routines vs. habits: A cognitive script perspective on chefs’ food waste behaviour. Local targets link to admitted publications; unresolved targets remain external evidence.
The representation of scripts in memory
10.1016/0749-596x(85)90023-3 · 1985 · External reference
Psychological status of the script concept
10.1037/0003-066x.36.7.715 · 1981 · External reference
Script processing in attitude formation and decision making
2014 · External reference
Conducting and coding elite interviews
2002 · External reference
Entrepreneurs in the kitchen: Chefs' effectual logic in food waste management
10.1016/j.ijhm.2026.104704 · 2026 · External reference
Destination image of Kyrgyzstan: A content analysis of travel blogs
10.1080/1528008x.2021.1964412 · 2022 · External reference
A variational approach to scripts
10.3389/fpsyg.2021.585493 · 2021 · External reference
How to manage and minimize food waste in the hotel industry: An exploratory research
10.1108/ijcthr-01-2021-0019 · 2022 · External reference
Qualitative research: Deductive and inductive approaches to data analysis
10.1108/qrj-d-18-00035 · 2018 · External reference
Environmental habitus of chefs and food waste management in hospitality operations
10.1080/09669582.2024.2408008 · 2025 · External reference
Unresolved reference
2019 · External reference
Reflecting on reflexive thematic analysis
10.1080/2159676x.2019.1628806 · 2019 · External reference
Back-translation for cross-cultural research
10.1177/135910457000100301 · 1970 · External reference
Circular practices in the hospitality sector regarding food waste
10.1016/j.jclepro.2024.143452 · 2024 · External reference
Factors influencing communication structures and processes in disaster management teams–fields of action and design options
10.1016/j.ijdrr.2022.103153 · 2022 · External reference
Driving pro-environmental practice change and food waste reduction in (and around) professional kitchens: Connecting materiality and meaning
10.1016/j.ijgfs.2025.101126 · 2025 · External reference
Factors influencing hospitality employees' pro-environmental behaviours toward food waste
10.3390/su14159015 · 2022 · External reference
Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels
10.1080/13683500.2024.2304119 · 2025 · External reference
Developing shared ways of seeing data: The perils and possibilities of achieving intercoder agreement
10.1177/16094069231160973 · 2023 · External reference
Occupational identity and culture: The case of Michelin-starred chefs
10.1108/ijchm-02-2016-0071 · 2017 · External reference
Wastogram: Validation of a new tool to measure household food waste
10.1016/j.jenvp.2022.101896 · 2022 · External reference
Lead to (no) waste: How kitchen leadership styles shape food waste management practices
10.1016/j.jhtm.2025.101361 · 2025 · External reference
Stemming (chef's) occupational attrition: Navigating and surviving the socialisation process
10.1016/j.ijhm.2024.103847 · 2024 · External reference
Targeted interception theory of behaviour change as a basis for developing effective behaviour change interventions in tourism
2024 · External reference
A systematic review with bibliometric analysis of food waste research in contemporary hospitality
10.1080/15428052.2025.2599860 · 2025 · External reference
Unresolved reference
2025 · External reference
Recasting sustainable summer holidaying: Scripts, time experiences, freedom, place change and environmental imprints
10.1080/09669582.2024.2346772 · 2025 · External reference
Resourcefulness of chefs and food waste prevention in fine dining restaurants
10.1016/j.ijhm.2022.103368 · 2023 · External reference
Food waste management in hospitality operations: A critical review
10.1016/j.tourman.2018.10.009 · 2019 · External reference
A sleeping giant? Food waste in the foodservice sector of Russia
10.1016/j.jclepro.2021.126705 · 2021 · External reference
How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’transformational leadership and employees' self-efficacy
10.1016/j.jhtm.2024.04.005 · 2024 · External reference
Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan
10.1016/j.spc.2021.09.018 · 2022 · External reference
How chefs develop the practice to manage food waste in professional kitchens
10.1016/j.ijhm.2024.103712 · 2024 · External reference
‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city
10.1016/j.tmp.2020.100759 · 2021 · External reference
Food waste management in chain-affiliated and independent consumers' places: A preliminary and exploratory study
10.1016/j.jclepro.2021.128721 · 2021 · External reference
Food waste management in Shanghai full-service restaurants: A senior managers' perspective
2020 · External reference
Unresolved reference
2009 · External reference
Authenticity and professionalism in restaurant kitchens
2007 · External reference
Unresolved reference
2014 · External reference
The snowball sampling strategy in the field of social sciences. contexts and considerations. contexts and considerations
10.12775/pbe.2023.029 · 2023 · External reference
“Banter, bollockings and beatings” the occupational socialisation process in Michelin-starred kitchen brigades in Great Britain and Ireland
10.1108/ijchm-01-2017-0030 · 2018 · External reference
Lean management approach to reduce waste in HoReCa food services
10.3390/resources9120144 · 2020 · External reference
From actions to paths to patterning: Toward a dynamic theory of patterning in routines
10.5465/amj.2018.0042 · 2019 · External reference
The sociology of the chef: A new theoretical proposition from the open professional kitchen
2020 · External reference
Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector
10.1016/j.jclepro.2019.03.293 · 2019 · External reference
Code saturation versus meaning saturation: How many interviews are enough?
10.1177/1049732316665344 · 2017 · External reference
Reducing portion size misperception and food waste in restaurants through contrast-based menu communication
10.1016/j.jhtm.2026.101400 · 2026 · External reference
Scripts and episodes: The development of event memory
10.1002/acp.2350060604 · 1992 · External reference
Mental models in cognitive science
10.1207/s15516709cog0401_4 · 1980 · External reference
Restaurant menu design and the place of environmental sustainability: Head chefs' perspectives
10.1016/j.jclepro.2025.145679 · 2025 · External reference
Conditions for intuitive expertise: A failure to disagree
10.1037/a0016755 · 2009 · External reference
Yesterday's habits preventing change for tomorrow? About the influence of automaticity on environmental behaviour
10.1002/9781119241072.ch24 · 2018 · External reference
Interviews in the social sciences
10.1038/s43586-022-00150-6 · 2022 · External reference
Evaluation of the professional competence of kitchen staff to avoid food waste using the modified Delphi method
10.3390/su12198078 · 2020 · External reference
Developing a professional competence scale for kitchen staff: Food value and availability for surplus food
10.1016/j.ijhm.2021.102926 · 2021 · External reference
‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
10.1016/j.jhtm.2024.12.006 · 2025 · External reference
The logic of tact: How decisions happen in situations of crisis
10.1177/0170840618814573 · 2019 · External reference
Experiences of habit formation: A qualitative study
10.1080/13548506.2011.555774 · 2011 · External reference
Reducing food waste in hotel kitchens based on self-reported data
10.1016/j.indmarman.2020.08.008 · 2021 · External reference
Unresolved reference
1985 · External reference
Understanding out-of-home plate waste: A systematic review and future research agenda
10.1016/j.ijhm.2026.104630 · 2026 · External reference
Chefs' perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure
10.1080/15378020.2020.1842955 · 2021 · External reference
How to influence restaurant employees' food safety behaviour: An application of the theory of planned behavior and norm activation model
10.1080/15378020.2022.2083437 · 2024 · External reference
Chefs' competencies: A stakeholder's perspective
10.1108/jhti-06-2020-0101 · 2022 · External reference
Sustainable waste management solutions for the foodservice industry: A Delphi study
10.1177/0734242x221079306 · 2022 · External reference
KITRO: Technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants
10.1080/10941665.2020.1773513 · 2020 · External reference
Why we interview now--reflexivity and perspective in a longitudinal study
10.1080/1364557032000091806 · 2003 · External reference
Systematic literature review on the nexus of food waste, food loss and cultural background
10.1108/imr-12-2023-0366 · 2024 · External reference
Understanding food waste in the hospitality industry: A social practice theory approach
10.1016/j.ijhm.2025.104232 · 2025 · External reference
Social cognition in a script framework
1981 · External reference
The effects of emotional self-regulation, ethical evaluations and judgments on customer food waste reduction behaviors in restaurants
10.1108/apjml-10-2024-1570 · 2025 · External reference
Exploring front-of-house and back-of-house manager perceptions, attitudes, and motivations of restaurant food waste mitigation: A qualitative study
10.3390/su16156694 · 2024 · External reference
Using blockchain technology to achieve sustainability in the hospitality industry by reducing food waste
10.1016/j.cie.2024.110586 · 2024 · External reference
Rethinking food waste: Lessons from best practice
10.1080/09669582.2024.2427015 · 2025 · External reference
Embracing food well-being: Lessons from chefs' caring actions in the fight against food waste
10.1177/07439156231206791 · 2024 · External reference
Food waste in restaurants: A qualitative investigation of chefs' practices
10.1016/j.foohum.2024.100405 · 2024 · External reference
Employee work habits: A definition and process model
10.1016/j.hrmr.2023.101009 · 2024 · External reference
Beyond collective entities: Multilevel research on organizational routines and capabilities
10.1177/0149206310371691 · 2011 · External reference
Stress and cognition
2013 · External reference
Reducing food waste behavior in the Thai hotel restaurant industry: Extending the theory of planned behavior
2025 · External reference
Cultivating ethical culinary practices and sustainability awareness in culinary education: Fostering responsible future chefs
2025 · External reference
Unresolved reference
2013 · External reference
Stress prompts habit behavior in humans
10.1523/jneurosci.0979-09.2009 · 2009 · External reference
Practice to change: Reflecting upon practice theory for food waste management in professional kitchens
10.1016/j.ijgfs.2023.100751 · 2023 · External reference
“Preducing” food waste in multiple cultural realms
10.1016/j.ijgfs.2023.100745 · 2023 · External reference
Stay mindful when going with the flow: Enhancing chefs' subjective well-being and improving their food waste management practices
10.1386/hosp_00095_1 · 2025 · External reference
The role of chefs' creativity in food waste management in professional kitchens
10.1016/j.ijhm.2025.104183 · 2025 · External reference
Mindfully performed organisational routines: Reconciling the stability and change duality view
10.1108/ijoa-12-2020-2535 · 2022 · External reference
Short-term gains, long-term losses: Exploring food waste practices of chefs in professional kitchens of casual dining restaurants through the lens of time discounting and habit formation
10.1016/j.jhtm.2026.101491 · 2026 · External reference
Mottainai!—A practice theoretical analysis of Japanese consumers' food waste reduction
10.3390/su11236645 · 2019 · External reference
Habits, routines and temporalities of consumption: From individual behaviours to the reproduction of everyday practices
10.1177/0961463x12464228 · 2013 · External reference
Why do hospitality and food service businesses use food sharing platforms? A social practice perspective on surplus food redistribution to reduce food waste
10.1016/j.ijhm.2026.104563 · 2026 · External reference
Dimensions of job scripting in services organisations
10.1108/09564239110000127 · 1991 · External reference
Scripting the service encounter
2000 · External reference
Cognitive schemas and thought as determinants of attitude change
10.1016/0022-1031(77)90004-x · 1977 · External reference
Environmental and economic strategy of Kyrgyzstan: Challenges and promising trends
10.1134/s1875372824700276 · 2024 · External reference
Unresolved reference
2024 · External reference
Strategies to reduce food waste in the foodservices sector: A systematic review
10.1016/j.ijhm.2021.102933 · 2021 · External reference
Culinary knowledge and sustainability: Chef-led food waste management in Serbia's hospitality sector
10.3390/su17188497 · 2025 · External reference
What is the relation between circular economy and sustainability? Answers from frontrunner companies engaged with circular economy practices
10.1007/s43615-021-00064-7 · 2022 · External reference
A culture of safety or coping? Ritualistic behaviours in the operating theatre
10.1258/135581907780318347 · 2007 · External reference
Addressing food waste in restaurant training: Practices and challenges
10.3390/tourhosp6030121 · 2025 · External reference
Determinants of pro-environmental consumption: The role of reference groups and routine behavior
10.1016/j.ecolecon.2009.08.009 · 2009 · External reference
Habit, deliberation, and action: Strengthening the microfoundations of routines and capabilities
10.5465/amp.2012.0124 · 2013 · External reference
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy
10.1016/j.ijgfs.2024.100898 · 2024 · External reference
Persuasive strategies for encouraging food waste reduction: A study of temporal focus, message framing, and the role of perceived trustworthiness in restaurant
10.1016/j.jhtm.2024.07.010 · 2024 · External reference
Food waste management practices in hospital foodservices and their associated greenhouse gas emissions: Potential for increased environmental sustainability
10.3389/fnut.2025.1541657 · 2025 · External reference
Operationalising sustainability in professional kitchens: The interplay of chef competencies, environmental values and human resource management strategies
10.1016/j.ijgfs.2025.101330 · 2025 · External reference
Why service recovery fails? Examining the roles of restaurant type and failure severity in double deviation with justice theory
10.1177/1938965520967921 · 2022 · External reference
Yesterday's habits preventing change for tomorrow? About the influence of automaticity on environmental behaviour
10.1002/9781119241072.ch24 · ExternalCitation · doi-reference
Scripts and episodes: The development of event memory
10.1002/acp.2350060604 · ExternalCitation · doi-reference
What is the relation between circular economy and sustainability? Answers from frontrunner companies engaged with circular economy practices
10.1007/s43615-021-00064-7 · ExternalCitation · doi-reference
Cognitive schemas and thought as determinants of attitude change
10.1016/0022-1031(77)90004-x · ExternalCitation · doi-reference
The representation of scripts in memory
10.1016/0749-596x(85)90023-3 · ExternalCitation · doi-reference
Using blockchain technology to achieve sustainability in the hospitality industry by reducing food waste
10.1016/j.cie.2024.110586 · ExternalCitation · doi-reference
Determinants of pro-environmental consumption: The role of reference groups and routine behavior
10.1016/j.ecolecon.2009.08.009 · ExternalCitation · doi-reference
Food waste in restaurants: A qualitative investigation of chefs' practices
10.1016/j.foohum.2024.100405 · ExternalCitation · doi-reference
Employee work habits: A definition and process model
10.1016/j.hrmr.2023.101009 · ExternalCitation · doi-reference
Factors influencing communication structures and processes in disaster management teams–fields of action and design options
10.1016/j.ijdrr.2022.103153 · ExternalCitation · doi-reference
“Preducing” food waste in multiple cultural realms
10.1016/j.ijgfs.2023.100745 · ExternalCitation · doi-reference
Practice to change: Reflecting upon practice theory for food waste management in professional kitchens
10.1016/j.ijgfs.2023.100751 · ExternalCitation · doi-reference
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy
10.1016/j.ijgfs.2024.100898 · ExternalCitation · doi-reference
Driving pro-environmental practice change and food waste reduction in (and around) professional kitchens: Connecting materiality and meaning
10.1016/j.ijgfs.2025.101126 · ExternalCitation · doi-reference
Operationalising sustainability in professional kitchens: The interplay of chef competencies, environmental values and human resource management strategies
10.1016/j.ijgfs.2025.101330 · ExternalCitation · doi-reference
Developing a professional competence scale for kitchen staff: Food value and availability for surplus food
10.1016/j.ijhm.2021.102926 · ExternalCitation · doi-reference
Strategies to reduce food waste in the foodservices sector: A systematic review
10.1016/j.ijhm.2021.102933 · ExternalCitation · doi-reference
Resourcefulness of chefs and food waste prevention in fine dining restaurants
10.1016/j.ijhm.2022.103368 · ExternalCitation · doi-reference
How chefs develop the practice to manage food waste in professional kitchens
10.1016/j.ijhm.2024.103712 · ExternalCitation · doi-reference
Stemming (chef's) occupational attrition: Navigating and surviving the socialisation process
10.1016/j.ijhm.2024.103847 · ExternalCitation · doi-reference
The role of chefs' creativity in food waste management in professional kitchens
10.1016/j.ijhm.2025.104183 · ExternalCitation · doi-reference
Understanding food waste in the hospitality industry: A social practice theory approach
10.1016/j.ijhm.2025.104232 · ExternalCitation · doi-reference
Why do hospitality and food service businesses use food sharing platforms? A social practice perspective on surplus food redistribution to reduce food waste
10.1016/j.ijhm.2026.104563 · ExternalCitation · doi-reference
Understanding out-of-home plate waste: A systematic review and future research agenda
10.1016/j.ijhm.2026.104630 · ExternalCitation · doi-reference
Entrepreneurs in the kitchen: Chefs' effectual logic in food waste management
10.1016/j.ijhm.2026.104704 · ExternalCitation · doi-reference
Reducing food waste in hotel kitchens based on self-reported data
10.1016/j.indmarman.2020.08.008 · ExternalCitation · doi-reference
Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector
10.1016/j.jclepro.2019.03.293 · ExternalCitation · doi-reference
A sleeping giant? Food waste in the foodservice sector of Russia
10.1016/j.jclepro.2021.126705 · ExternalCitation · doi-reference
Food waste management in chain-affiliated and independent consumers' places: A preliminary and exploratory study
10.1016/j.jclepro.2021.128721 · ExternalCitation · doi-reference
Circular practices in the hospitality sector regarding food waste
10.1016/j.jclepro.2024.143452 · ExternalCitation · doi-reference
Restaurant menu design and the place of environmental sustainability: Head chefs' perspectives
10.1016/j.jclepro.2025.145679 · ExternalCitation · doi-reference
Wastogram: Validation of a new tool to measure household food waste
10.1016/j.jenvp.2022.101896 · ExternalCitation · doi-reference
How to encourage food waste reduction in kitchen brigades: The underlying role of ‘green’transformational leadership and employees' self-efficacy
10.1016/j.jhtm.2024.04.005 · ExternalCitation · doi-reference
Persuasive strategies for encouraging food waste reduction: A study of temporal focus, message framing, and the role of perceived trustworthiness in restaurant
10.1016/j.jhtm.2024.07.010 · ExternalCitation · doi-reference
‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
10.1016/j.jhtm.2024.12.006 · ExternalCitation · doi-reference
Lead to (no) waste: How kitchen leadership styles shape food waste management practices
10.1016/j.jhtm.2025.101361 · ExternalCitation · doi-reference
Reducing portion size misperception and food waste in restaurants through contrast-based menu communication
10.1016/j.jhtm.2026.101400 · ExternalCitation · doi-reference
Short-term gains, long-term losses: Exploring food waste practices of chefs in professional kitchens of casual dining restaurants through the lens of time discounting and habit formation
10.1016/j.jhtm.2026.101491 · ExternalCitation · doi-reference
Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan
10.1016/j.spc.2021.09.018 · ExternalCitation · doi-reference
‘Bin it and forget it!’: The challenges of food waste management in restaurants of a mid-sized Hungarian city
10.1016/j.tmp.2020.100759 · ExternalCitation · doi-reference
Food waste management in hospitality operations: A critical review
10.1016/j.tourman.2018.10.009 · ExternalCitation · doi-reference
Psychological status of the script concept
10.1037/0003-066x.36.7.715 · ExternalCitation · doi-reference
Conditions for intuitive expertise: A failure to disagree
10.1037/a0016755 · ExternalCitation · doi-reference
Interviews in the social sciences
10.1038/s43586-022-00150-6 · ExternalCitation · doi-reference
Recasting sustainable summer holidaying: Scripts, time experiences, freedom, place change and environmental imprints
10.1080/09669582.2024.2346772 · ExternalCitation · doi-reference
Environmental habitus of chefs and food waste management in hospitality operations
10.1080/09669582.2024.2408008 · ExternalCitation · doi-reference
Rethinking food waste: Lessons from best practice
10.1080/09669582.2024.2427015 · ExternalCitation · doi-reference
KITRO: Technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants
10.1080/10941665.2020.1773513 · ExternalCitation · doi-reference
Experiences of habit formation: A qualitative study
10.1080/13548506.2011.555774 · ExternalCitation · doi-reference
Why we interview now--reflexivity and perspective in a longitudinal study
10.1080/1364557032000091806 · ExternalCitation · doi-reference
Evaluating localized conceptions and embedded applications of the Food Waste Hierarchy in luxury hotels
10.1080/13683500.2024.2304119 · ExternalCitation · doi-reference
Destination image of Kyrgyzstan: A content analysis of travel blogs
10.1080/1528008x.2021.1964412 · ExternalCitation · doi-reference
Chefs' perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure
10.1080/15378020.2020.1842955 · ExternalCitation · doi-reference
How to influence restaurant employees' food safety behaviour: An application of the theory of planned behavior and norm activation model
10.1080/15378020.2022.2083437 · ExternalCitation · doi-reference
A systematic review with bibliometric analysis of food waste research in contemporary hospitality
10.1080/15428052.2025.2599860 · ExternalCitation · doi-reference
Reflecting on reflexive thematic analysis
10.1080/2159676x.2019.1628806 · ExternalCitation · doi-reference
Dimensions of job scripting in services organisations
10.1108/09564239110000127 · ExternalCitation · doi-reference
The effects of emotional self-regulation, ethical evaluations and judgments on customer food waste reduction behaviors in restaurants
10.1108/apjml-10-2024-1570 · ExternalCitation · doi-reference
“Banter, bollockings and beatings” the occupational socialisation process in Michelin-starred kitchen brigades in Great Britain and Ireland
10.1108/ijchm-01-2017-0030 · ExternalCitation · doi-reference
Occupational identity and culture: The case of Michelin-starred chefs
10.1108/ijchm-02-2016-0071 · ExternalCitation · doi-reference
How to manage and minimize food waste in the hotel industry: An exploratory research
10.1108/ijcthr-01-2021-0019 · ExternalCitation · doi-reference
Mindfully performed organisational routines: Reconciling the stability and change duality view
10.1108/ijoa-12-2020-2535 · ExternalCitation · doi-reference
Systematic literature review on the nexus of food waste, food loss and cultural background
10.1108/imr-12-2023-0366 · ExternalCitation · doi-reference
Chefs' competencies: A stakeholder's perspective
10.1108/jhti-06-2020-0101 · ExternalCitation · doi-reference
Qualitative research: Deductive and inductive approaches to data analysis
10.1108/qrj-d-18-00035 · ExternalCitation · doi-reference
Environmental and economic strategy of Kyrgyzstan: Challenges and promising trends
10.1134/s1875372824700276 · ExternalCitation · doi-reference
Beyond collective entities: Multilevel research on organizational routines and capabilities
10.1177/0149206310371691 · ExternalCitation · doi-reference
The logic of tact: How decisions happen in situations of crisis
10.1177/0170840618814573 · ExternalCitation · doi-reference
Sustainable waste management solutions for the foodservice industry: A Delphi study
10.1177/0734242x221079306 · ExternalCitation · doi-reference
Embracing food well-being: Lessons from chefs' caring actions in the fight against food waste
10.1177/07439156231206791 · ExternalCitation · doi-reference
Habits, routines and temporalities of consumption: From individual behaviours to the reproduction of everyday practices
10.1177/0961463x12464228 · ExternalCitation · doi-reference
Code saturation versus meaning saturation: How many interviews are enough?
10.1177/1049732316665344 · ExternalCitation · doi-reference
Back-translation for cross-cultural research
10.1177/135910457000100301 · ExternalCitation · doi-reference
Developing shared ways of seeing data: The perils and possibilities of achieving intercoder agreement
10.1177/16094069231160973 · ExternalCitation · doi-reference
Why service recovery fails? Examining the roles of restaurant type and failure severity in double deviation with justice theory
10.1177/1938965520967921 · ExternalCitation · doi-reference
Mental models in cognitive science
10.1207/s15516709cog0401_4 · ExternalCitation · doi-reference
A culture of safety or coping? Ritualistic behaviours in the operating theatre
10.1258/135581907780318347 · ExternalCitation · doi-reference
The snowball sampling strategy in the field of social sciences. contexts and considerations. contexts and considerations
10.12775/pbe.2023.029 · ExternalCitation · doi-reference
Stay mindful when going with the flow: Enhancing chefs' subjective well-being and improving their food waste management practices
10.1386/hosp_00095_1 · ExternalCitation · doi-reference
Stress prompts habit behavior in humans
10.1523/jneurosci.0979-09.2009 · ExternalCitation · doi-reference
Food waste management practices in hospital foodservices and their associated greenhouse gas emissions: Potential for increased environmental sustainability
10.3389/fnut.2025.1541657 · ExternalCitation · doi-reference
A variational approach to scripts
10.3389/fpsyg.2021.585493 · ExternalCitation · doi-reference
Lean management approach to reduce waste in HoReCa food services
10.3390/resources9120144 · ExternalCitation · doi-reference
Mottainai!—A practice theoretical analysis of Japanese consumers' food waste reduction
10.3390/su11236645 · ExternalCitation · doi-reference
Evaluation of the professional competence of kitchen staff to avoid food waste using the modified Delphi method
10.3390/su12198078 · ExternalCitation · doi-reference
Factors influencing hospitality employees' pro-environmental behaviours toward food waste
10.3390/su14159015 · ExternalCitation · doi-reference
Exploring front-of-house and back-of-house manager perceptions, attitudes, and motivations of restaurant food waste mitigation: A qualitative study
10.3390/su16156694 · ExternalCitation · doi-reference
Culinary knowledge and sustainability: Chef-led food waste management in Serbia's hospitality sector
10.3390/su17188497 · ExternalCitation · doi-reference
Addressing food waste in restaurant training: Practices and challenges
10.3390/tourhosp6030121 · ExternalCitation · doi-reference
From actions to paths to patterning: Toward a dynamic theory of patterning in routines
10.5465/amj.2018.0042 · ExternalCitation · doi-reference
Habit, deliberation, and action: Strengthening the microfoundations of routines and capabilities
10.5465/amp.2012.0124 · ExternalCitation · doi-reference
