Adaptation of breakfast serving mechanism during Covid-19, and management of food surplus in two-star hotel (Case study on Amaris Hotel, Bandung)
Covid-19 conditions force hotels to change the mechanism of breakfast serving system, which was previously done in a buffet. This is because buffet breakfast is the time for hotel guests to gather with each other, but this is not in accordance with the Covid-19 health protocol. Besides, the buffet m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2021-07-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/114/85 |