A Mobile application that enables restaurants list their left-over food at discounted rates in Nairobi / (Record no. 318189)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03344ntm a2200313Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 318189 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260707210607.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 051012s2019 xx a bm 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | ORE |
| Transcribing agency | ORE |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | OREV |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (OCLC) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | LD4330 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) | Ngugi, Bettirose Njoki |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ngugi, Bettirose Njoki. |
| 9 (RLIN) | 412186 |
| 245 12 - TITLE STATEMENT | |
| Title | A Mobile application that enables restaurants list their left-over food at discounted rates in Nairobi / |
| Statement of responsibility, etc | by Bettirose Njoki Ngugi. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Date of publication, distribution, etc | c2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx leaves : |
| Other physical details | ill. ; |
| Dimensions | 29 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Printout. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis ()--Oregon State University, . |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc | Food waste is a huge problem in Kenya and many other countries, in fact, the severity of the problem borders that of climate change and global warming. Institutions in the catering industry such as hotels, restaurants, supermarkets and events caterers prepare food every day that is not all consumed at the end of the day. This is food that is good for human consumption ends ups as waste most times. More to this, most consumers make food orders but end up having leftovers on their plates at the end of their meals. Plate waste and vegetable peeling produced during food preparation process is still consumable by animals such as pigs and dogs, but most times than not, ends up in waste bins rotting. While this amount of food goes to waste, more and more people sleep everyday hungry and even more are said not to have a nutritious food to keep them active and healthy. Food waste contributes to global warming through greenhouse gas emission comparable to that produced from road transport and mitigating it will have a positive impact on climate change. This being the case, there is need to bridge the gap between excess food produced by hospitality institutions and those who need it either for their consumption for human consumable food or animal consumption for left-over food. This study seeks to help manage food waste in the hospitality industry, by creating a platform where hotels, restaurants, supermarkets or just companies in the catering business report excess food and people in need of food sign up and place their orders for both human consumable food and plate waste suitable for animals. The organizations have a choice either give up the food for free or charge a small fee. The study provides data to these organization to help perform predictive analysis on trends with a goal of enabling them know how much is consumed and keep this in mind when preparing food to avoid food wastage. The software methodology used is prototyping model. From research, it was established that in deed food waste is a global problem that needs attention and a mobile application was created as the front end interface that allows users to browse through meals and place orders and a backend that allows restaurants to update the mobile application with meals available for the day. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Also available on the World Wide Web. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references (leaves - ). |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Waste. |
| 9 (RLIN) | 412187 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Hospitality Industry. |
| 9 (RLIN) | 27261 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Predictive Analysis. |
| 9 (RLIN) | 412188 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Waste Reduction. |
| 9 (RLIN) | 412189 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Foodie. |
| 9 (RLIN) | 415096 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://hdl.handle.net/11071/6758">http://hdl.handle.net/11071/6758</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
No items available.