Tackling Food Waste in All-Inclusive Resort Hotels in Egypt
| Autor: | Ahmed E. Abu Elnasr, Mohamed F. Agina, Nadir Aliane |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Driving factors
business.industry Chemical technology Process Chemistry and Technology media_common.quotation_subject guest behavior digestive oral and skin physiology Bioengineering Context (language use) TP1-1185 food waste and loss Hospitality industry Chemistry Food waste all-inclusive hotels Chemical Engineering (miscellaneous) reduction practices Quality (business) National level Food service Marketing business Eating habits QD1-999 media_common |
| Zdroj: | Processes Volume 9 Issue 11 Processes, Vol 9, Iss 2056, p 2056 (2021) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9112056 |
| Popis: | Food waste remains a serious economic, environmental, and ethical problem, whether globally or at a national level. The hospitality industry is responsible for more than one-third of food waste. This study investigated the tackling of food waste in all-inclusive hotels from an employee perspective. It explored employees’ perceptions of the causes and driving factors behind food waste, and considered why food waste occurs, and how best to reduce waste to the minimum. A total of 47 semi-structured interviews were conducted with managers and chefs employed in all-inclusive hotels in Hurghada, Egypt. Critical insights that emerged from the findings include that guest behavior, background, and eating habits, along with the nature of the unlimited pre-paid services offered by all-inclusive programs, are the main drivers for food waste. Furthermore, the operation’s routine and the practices of all-inclusive hotels contribute to food waste, with a lack of technology employed to tackle food waste practices. In addition, inappropriate practices of all-inclusive hotel employees during the food service cycle contribute negatively to food waste. The low room rate package of all-inclusive hotels obliges hotel managers to purchase food raw materials of inadequate quality. Consequently, the final products are below guest expectations and increase the level of food waste. The findings also indicate that guest attitudes and preferences are perceived as key drivers of food waste. This research presents an examination of staff perspectives of the causes of food waste and how to effectively reduce it in the context of an all-inclusive resort. The results have theoretical implications and implications for practitioners. |
| Databáze: | OpenAIRE |
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