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Journals / Journal of Tourismology / 2023 / Cilt: 9 Sayı: 1

Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Dilek ÖZTÜRK
Yılmaz SEÇİM
Berkay SEÇUK
Pages
30–40
Publication Date
2023-11-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste.

📌 3 Key Takeaways

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Objective & Hypothesis:Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses.
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Key Findings & Data:This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs.
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Conclusion & Impact:The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Waste · Food Loss · Hotels Kitchen

Abstract

Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

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Cite This Article

ÖZTÜRK, D., SEÇİM, Y., SEÇUK, B. (2023). Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology, Cilt: 9 Sayı: 1, 30–40. https://ajindex.com/articles/1018743

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References (1)

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