This research established a scale of zero food waste competence for hospitality students. The study explored three competencies: knowledge, attitude, and skill. The dimensions of the scale were developed through exploratory factor analysis with knowledge competencies, including the dimensions of food characteristics and preparation; attitude competencies, including the dimensions of surplus food preparation and personal zero waste; and skill competencies, including the dimensions of food choice and management skills, and improving menu skills. The results for the scale indicated good discriminant validity, convergent validity, and reliability. The second-order three-factor model was significantly better fit than other models.

这项研究为酒店专业的学生建立了零食物浪费能力的量表。该研究探讨了三种能力：知识、态度和技能。量表的维度是通过具有知识能力的探索性因素分析开发的，包括食物特性和制备的维度；态度能力，包括剩余食物准备和个人零浪费的维度；和技能能力，包括食物选择和管理技能的维度，以及提高菜单技能。该量表的结果表明具有良好的区分效度、收敛效度和信度。二阶三因素模型明显优于其他模型。