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This work has been supported by Project PID2021-124641NB-I00 of the Ministry of Science and Innovation (Spain) , the high-performance research group "Openinnova" (Number 381, Universidad Rey Juan Carlos) and the high-performance research group on Circularity, Sustainability, Innovation and Talent "CIRSIT" (Number 521, Universidad Rey Juan Carlos) .

Analysis of institutional authors

Torrejon-Ramos, MariaCorresponding AuthorMedina-Salgado, Maria-SoniaAuthorOrtiz-De-Urbina-Criado, MartaAuthor
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Article

The Horeca Supply Chain: An analysis of the Food and Loss Waste Management literature characteristics

Publicated to:Working Papers On Operations Management. 16 22095- - 2025-01-01 16(), DOI: 10.4995/wpom.22095

Authors: Torrejon-Ramos, Maria; Medina-Salgado, Maria-Sonia; Ortiz-de-Urbina-Criado, Marta

Affiliations

Rey Juan Carlos Univ, Dept Business Econ ADO, Appl Econ & Fundamentals Econ Anal 2, Madrid, Spain - Author

Abstract

In this paper, a literature review about Food and Loss Waste Management in Horeca Supply Chain is developed. Some trends and characteristics of that research line are presented. Three research questions are proposed: 1) What journals and authors have published papers Food and Loss Waste Management in Horeca Supply Chain? 2) Which are the methodological characteristics of the papers on Food and Loss Waste Management in Horeca Supply Chain?and 3) What knowledge areas have been analysed? A descriptive analysis is made to identify the relevant journals and authors and the methodological characteristics (type of study, analytical techniques and sources of information). Finally, knowledge areas and theories are described. The general literature on supply chain in hospitality about food and loss waste is quite extensive and interdisciplinary. However, specifically on Horeca sector, it is rather scarce. The results confirm the need for further literature on the Horeca sector and its Supply Chain, due to its implications forfood waste. The interest is mainly due to the large social and practical implications that can be derived in the extension of the research, moving towards the implementation of sustainable practices involving the reduction of food waste and loss.

Keywords
AdoptionAttitudesBehaviorFood-lossFood-wasteFrameworkGreenHorecaHospitality industryHotelLiterature re-vieOperationsRestaurantsServiceSupply chainSustainability

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Working Papers On Operations Management, and although the journal is classified in the quartile Q3 (Agencia WoS (JCR)), its regional focus and specialization in Business, give it significant recognition in a specific niche of scientific knowledge at an international level.

Impact and social visibility

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Additionally, the work has been submitted to a journal classified as Diamond in relation to this type of editorial policy.
Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Torrejón Ramos, María) and Last Author (Ortiz de Urbina Criado, Marta).

the author responsible for correspondence tasks has been Torrejón Ramos, María.