This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals’ survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.

ABSTRACT
 연구 방법
  조사대상 및 기간
  내용 및 방법
  통계분석
 연구 결과
  조사대상자의 일반적 특성
  전문가 심층면접
   남은 음식물 정의
   남은 음식물 저감화가 이루어지지 않는 원인
   남은 음식물 저감화를 위한 관리방안
   남은 음식물 재사용이 근절되지 않는 원인
   남은 음식물 재사용 근절 관리방안
 설문조사
  남은 음식물 정의
  남은 음식물 저감화가 이루어지지 않는 원인
  남은 음식물 저감화를 위한 관리방안
  남은 음식물 재사용이 근절되지 않는 원인
  남은 음식 재사용 근절 정책 수립 방안
  식문화 개선을 위한 방안
  1인 분량의 소량화 방안
  원가 절감을 목적으로 남은 음식물 재사용 음식점 관리 방안
 요 약
 감사의 글
 참고문헌

• 차명화(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Myeonghwa Cha
• 정현숙(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Hyun-Suk Jeong
• 류경(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Kyung Ryu Correspondence to