MANAGING WASTE LEVEL OF FRESH AND DRY MATERIALS IN A SUNDANESE RESTAURANT IN BSD
The culinary industry in Indonesia has experienced significant growth, contributing 38.38 percent to the country's GDP. However, food waste remains a major environmental issue, with food losses accounting for 8% of greenhouse gas emissions. This research focuses on Restaurant X, a renowned dini...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/75213 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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