Investigation of Causes of Plate Waste in Student Dining Hall: Case of Gümüşhane University

Elif Koçak; Hatice Arlı; Dilan Zengin; Nilüfer Doğan; Huri İlyasoğlu

Makale detayları

Investigation of Causes of Plate Waste in Student Dining Hall: Case of Gümüşhane University

Yazarlar:

Elif Koçak | Hatice Arlı | Dilan Zengin | Nilüfer Doğan | Huri İlyasoğlu

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.592-598

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291789

pISSN:

2146-9954

Anahtar kelimeler:

Özet:

 The aim of this study was to investigate the causes of plate waste in Gümüşhane University, Student Dining Hall. A total of 330 students participated to the study. Research data were collected by applying face-to-face survey technique. A questionnaire including a total of 13 questions was applied to determine demographic information, students opinions about the dining hall and the reasons for plate waste. Most of the students 69.1 stated that they preferred the cafeteria as it was cheap. It was determined that 33.9 of the students were satisfied with the meals, 23.3 were not satisfied, 19.7 did not quit leftover, and 80.3 quit leftover. The most leftover meals of the students were determined to be soup, pasta, and rice. It was determined that the students left wastes on their plates due to reasons such as being repeated frequently, not served at the appropriate temperature, being cold, and not enjoying their taste and appearance.

 The aim of this study was to investigate the causes of plate waste in Gümüşhane University, Student Dining Hall. A total of 330 students participated to the study. Research data were collected by applying face-to-face survey technique. A questionnaire including a total of 13 questions was applied to determine demographic information, students opinions about the dining hall and the reasons for plate waste. Most of the students 69.1 stated that they preferred the cafeteria as it was cheap. It was determined that 33.9 of the students were satisfied with the meals, 23.3 were not satisfied, 19.7 did not quit leftover, and 80.3 quit leftover. The most leftover meals of the students were determined to be soup, pasta, and rice. It was determined that the students left wastes on their plates due to reasons such as being repeated frequently, not served at the appropriate temperature, being cold, and not enjoying their taste and appearance.

 The aim of this study was to investigate the causes of plate waste in Gümüşhane University, Student Dining Hall. A total of 330 students participated to the study. Research data were collected by applying face-to-face survey technique. A questionnaire including a total of 13 questions was applied to determine demographic information, students opinions about the dining hall and the reasons for plate waste. Most of the students 69.1 stated that they preferred the cafeteria as it was cheap. It was determined that 33.9 of the students were satisfied with the meals, 23.3 were not satisfied, 19.7 did not quit leftover, and 80.3 quit leftover. The most leftover meals of the students were determined to be soup, pasta, and rice. It was determined that the students left wastes on their plates due to reasons such as being repeated frequently, not served at the appropriate temperature, being cold, and not enjoying their taste and appearance.

 Bu çalışmanın amacı Gümüşhane Üniversitesi Öğrenci Yemekhanesinde tabak israfının nedenlerinin araştırılmasıdır. Çalışmaya toplam 330 öğrenci katılmıştır. Yüz-yüze anket tekniği uygulanarak araştırma verileri toplanmıştır. Demografik bilgileri, öğrencilerin yemekhaneyle ilgili görüşlerini ve tabakta artık bırakma nedenlerini belirlemeye yönelik toplam 13 soruyu içeren anket uygulanmıştır. Öğrencilerin çoğunluğu 69,1 ucuz olması nedeniyle yemekhaneyi tercih ettiğini belirtmiştir. Öğrencilerin 33,9unun yemeklerden memnun olduğu, 23,3ünün ise memnun olmadığı, 19,7sinin artık bırakmadığı ve 80,3ünün ise artık bıraktığı belirlenmiştir. Öğrencilerin en çok artık bıraktığı 3 yemeğin çorba, makarna ve pilav olduğu tespit edilmiştir. Sık tekrarlanması, uygun sıcaklıkta servis edilmemesi, soğuk olması, tadının ve görünümünün beğenilmemesi gibi nedenlerden dolayı öğrencilerin tabaklarında artık bıraktığı belirlenmiştir.

Makale detayları

Investigation of Causes of Plate Waste in Student Dining Hall: Case of Gümüşhane University

Yazarlar:

Elif Koçak | Hatice Arlı | Dilan Zengin | Nilüfer Doğan | Huri İlyasoğlu

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.592-598

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291789

pISSN:

2146-9954

Food waste

Leftover

MealArtık

Gıda israfı

Yemek

Sayı

Makale detayları

Investigation of Causes of Plate Waste in Student Dining Hall: Case of Gümüşhane University

Yazarlar: Elif Koçak | Hatice Arlı | Dilan Zengin | Nilüfer Doğan | Huri İlyasoğlu

Yayıncı: Gumushane University

Ana Başlıklar: Sağlık Kurumları Yönetimi

Dergi: Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.592-598

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001291789

pISSN: 2146-9954

Food waste

Leftover

MealArtık

Gıda israfı

Yemek

Sayı

Yazarlar:

Elif Koçak | Hatice Arlı | Dilan Zengin | Nilüfer Doğan | Huri İlyasoğlu

Yayıncı:

Gumushane University

Ana Başlıklar:

Sağlık Kurumları Yönetimi

Dergi:

Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi Vol.12 Issue 2, pp.592-598

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291789

pISSN:

2146-9954