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RESURSOPTIMERING I RESTAURANGBRANSCHEN - En studie ämnad för minskning av matsvinnet
KTH, School of Industrial Engineering and Management (ITM), Production Engineering.
KTH, School of Industrial Engineering and Management (ITM), Production Engineering.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Resource optimization in the restaurant business A study on decreasing foodwaste (Swedish)
Place, publisher, year, edition, pages
2017.
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Engineering and Technology
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URN: urn:nbn:se:kth:diva-216778OAI: oai:DiVA.org:kth-216778DiVA, id: diva2:1151668
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Available from: 2017-10-24 Created: 2017-10-24 Last updated: 2017-10-24Bibliographically approved

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fulltext(344 kB)30 downloads
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1b6f6557052253e1776be2d495ca6f5ca3182420e74f6c12141ae02b37f02e2f4e7e747179e365dbaff197dc95cf0e20b1b26b13f373c145d5242714210828d7
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CiteExportLink to record
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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
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