Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province
Dilek Öztürk, Yılmaz Seçim, Berkay SeçukFood 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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References
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APA
Öztürk, D., Seçim, Y., & Seçuk, B. (2023). Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology, 9(1), 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
AMA
Öztürk D, Seçim Y, Seçuk B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology. 2023;9(1):30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
ABNT
Öztürk, D.; Seçim, Y.; Seçuk, B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology, [Publisher Location], v. 9, n. 1, p. 30-40, 2023.
Chicago: Author-Date Style
Öztürk, Dilek, and Yılmaz Seçim and Berkay Seçuk. 2023. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province.” Journal of Tourismology 9, no. 1: 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
Chicago: Humanities Style
Öztürk, Dilek, and Yılmaz Seçim and Berkay Seçuk. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province.” Journal of Tourismology 9, no. 1 (May. 2024): 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
Harvard: Australian Style
Öztürk, D & Seçim, Y & Seçuk, B 2023, 'Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province', Journal of Tourismology, vol. 9, no. 1, pp. 30-40, viewed 17 May. 2024, https://doi.org/10.26650/jot.2023.9.1.1254147
Harvard: Author-Date Style
Öztürk, D. and Seçim, Y. and Seçuk, B. (2023) ‘Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province’, Journal of Tourismology, 9(1), pp. 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147 (17 May. 2024).
MLA
Öztürk, Dilek, and Yılmaz Seçim and Berkay Seçuk. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province.” Journal of Tourismology, vol. 9, no. 1, 2023, pp. 30-40. [Database Container], https://doi.org/10.26650/jot.2023.9.1.1254147
Vancouver
Öztürk D, Seçim Y, Seçuk B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology [Internet]. 17 May. 2024 [cited 17 May. 2024];9(1):30-40. Available from: https://doi.org/10.26650/jot.2023.9.1.1254147 doi: 10.26650/jot.2023.9.1.1254147
ISNAD
Öztürk, Dilek - Seçim, Yılmaz - Seçuk, Berkay. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province”. Journal of Tourismology 9/1 (May. 2024): 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
