Food Waste in Hotel Restaurants: Causes, Reducing Practices and Barriers | ||||
| Minia Journal of Tourism and Hospitality Research MJTHR | ||||
| Article 9, Volume 12, Issue 1, December 2021, Page 135-155 PDF (577.03 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjthr.2021.106361.1018 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Rady 1; Abd El-Bary Dawood 1; Mohamed abo Taleb2; Mahmoud Adel  3
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| 1Hotel Management Dep., Faculty of Tourism & Hotels, Minia University, Minia, Egypt | ||||
| 2Hotel Studies Dep., Faculty of Tourism & Hotels, Sadat City University, Menoufia, egypt | ||||
| 3Hotel Management Dep., Faculty of Tourism & Hotels, Minia University, Minia, Egypt | ||||
| Abstract | ||||
| Food waste (FW) generation has become a global topic that plays an important role in food security and the sustainability of the food system. The availability of safe and nutritious food for human consumption will be improved by reducing FW. Reducing waste is the first option that should be considered. This research aims to explore FW causes, reducing practices and barriers in three, four, and five-star hotel restaurants. The researchers used the quantitative approach with questionnaire survey for a sample of restaurant managers in three, four, and five-star hotels at Hurghada city. A total of 88 questionnaires forms were conducted among hotel restaurants managers. The research data was analyzed using descriptive statistics, One-way ANOVA test, and independent sample T-test. Results reveal that there are causes of FW in hotel restaurants, such as neglecting customer desires when modifying menus; and lack of customer awareness at the consumption stage. Results indicate that there are FW reducing practices are applied in hotel restaurants, such as revising menus regularly after analyzing menus items that usually have most leftovers; identifying which buffet items are regularly wasted and reduce the quantity when prepared; posting informational signs encourage customers to take only enough food; and awareness campaigns for staff about FW and the related opportunities to reduce. The results also show the barriers faced hotel restaurants while reducing FW such as poor menu planning; buffet service; lack of restaurant staff training on FW reducing practices; and lack of customers’ awareness towards FW issue. | ||||
| Keywords | ||||
| Food Waste (FW); Hotel Restaurants; FW Causes; FW Reducing Practices and Barriers | ||||
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