Gambaran Food Waste Behavior pada Pemilik dan Karyawan Rumah Makan di Kota Medan

dc.contributor.advisor	Purba, Ridhoi meilona
dc.contributor.author	Zain, Rizma
dc.date.accessioned	2022-11-30T04:04:26Z
dc.date.available	2022-11-30T04:04:26Z
dc.date.issued	2022
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/67770
dc.description.abstract	This study aims to describe the behavior of leftovers on the owners and employees of restaurants in the city of Medan. This study uses quantitative methods with descriptive analysis using a Likert scale. Subjects examined 103 people obtained through accidental sampling technique. The measuring instrument used in this study is the food waste behavior scale based on the theory of Legrand, (2017). The results showed that many restaurant owners/employees described in general were categorized as moderate towards the behavior of leftover food by 68.9%. Research shows that restaurant owners/employees in the city of Medan have begun to show behavior to overcome problems regarding the behavior of this food waste.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.subject	Attitude	en_US
dc.subject	Food Waste Behavior	en_US
dc.title	Gambaran Food Waste Behavior pada Pemilik dan Karyawan Rumah Makan di Kota Medan	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM171301249
dc.identifier.nidn	NIDN0002058203
dc.identifier.kodeprodi	KODEPRODI73201#Psikologi
dc.description.pages	117 Halaman	en_US
dc.description.type	Skripsi Sarjana	en_US