Fruits and vegetables always provide color to any dish and they can become the leading star ingredients rather than taking second-place to meat or fish! The addition of fresh herbs and spices can create a depth of flavour and aroma. This diversity results in different systems for serving ready-made dishes, but also, a large amount of food raw material is used, which is subject to various technological operations. These aspects all contribute to the issue of food waste in hotel food services remaining inadequately studied.
