Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province
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...
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| Format: | Article |
| Language: | English |
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Istanbul University Press
2023-06-01
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| Series: | Journal of Tourismology |
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| Online Access: | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/7DB82DE357424E75AFB83ACE1A925A7A |
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| author | Dilek Öztürk Yılmaz Seçim Berkay Seçuk |
| author_facet | Dilek Öztürk Yılmaz Seçim Berkay Seçuk |
| author_sort | Dilek Öztürk |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-57c207a7357a4e8bad4a3210fc59ec76 |
| institution | OA Journals |
| issn | 2459-1939 |
| language | English |
| publishDate | 2023-06-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Journal of Tourismology |
| spelling | doaj-art-57c207a7357a4e8bad4a3210fc59ec762025-08-20T02:27:10ZengIstanbul University PressJournal of Tourismology2459-19392023-06-0191304010.26650/jot.2023.9.1.1254147123456Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya ProvinceDilek Öztürk0https://orcid.org/0000-0003-2485-891XYılmaz Seçim1https://orcid.org/0000-0002-9112-7650Berkay Seçuk2https://orcid.org/0000-0002-3314-3572Necmettin Erbakan Üniversitesi, Konya, TurkiyeNecmettin Erbakan Üniversitesi, Konya, TurkiyeIsparta Uygulamalı Bilimler Üniversitesi, Isparta, TurkiyeFood 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.https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/7DB82DE357424E75AFB83ACE1A925A7Awastefood losshotels kitchenwaste control |
| spellingShingle | Dilek Öztürk Yılmaz Seçim Berkay Seçuk Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province Journal of Tourismology waste food loss hotels kitchen waste control |
| title | Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province |
| title_full | Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province |
| title_fullStr | Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province |
| title_full_unstemmed | Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province |
| title_short | Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province |
| title_sort | food waste management in hospitality operations a study of 4 and 5 star hotels in konya province |
| topic | waste food loss hotels kitchen waste control |
| url | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/7DB82DE357424E75AFB83ACE1A925A7A |
| work_keys_str_mv | AT dilekozturk foodwastemanagementinhospitalityoperationsastudyof4and5starhotelsinkonyaprovince AT yılmazsecim foodwastemanagementinhospitalityoperationsastudyof4and5starhotelsinkonyaprovince AT berkaysecuk foodwastemanagementinhospitalityoperationsastudyof4and5starhotelsinkonyaprovince |