ACKNOWLEDGEMENT

At the outset, I thank my Lord Almighty, the omniscient, omnipresent and omnipotent for
HIS blessings, wisdom, grace, strength, comfort and guidancethat enabled me to meticulously
carry out this research work productively.

I express my sincere thanks to the then Principal Shri. S. Rajamohan for his consent to
do my study in this esteemed Institute. I am thankful to The Principal In-charge Smt. R.
Parimala of this Institute for providing me with necessary academic support.

I am thankful to the Research Coordinator Dr. Eugene. J, Lecturer for allotting the
research guide and providing me with essential academic support.

I am extremely obliged to the Guide and Supervisor Mr.PARVEEN KUMAR

Assistant Lecturer whose valuable support and guidance enabled me to attain the goal.

(C.VIKRAM)

1
 BONAFIDE CERTIFICATE

Certified that the research project thesis entitled “THE HOTEL FOOD WASTE
MANAGEMENT” is the bonafide work of Mr. C.VIKRAM (Reg. No.-__________) who had
carried out the research under my supervision and it is without any plagiarism to the best of my
knowledge. Certified further, that to the best of my knowledge, the work reported herein does
not form part of any other thesis or dissertation on the basis of which a degree or diploma was
conferred on an earlier occasion on this or to any other scholar.

Signature of the Supervisor

Dr. J. Eugene
Lecturer
Institute of Hotel Management Catering Technology
& Applied Nutrition, Chennai

2
THE HOTEL FOOD WASTE
MANAGEMENT
A RESEARCH PROJECT
Submitted by

C.VIKRAM
in partial fulfillment for the award of the Degree
of

BACHELOR OF SCIENCE IN HOSPITALITY AND HOTEL

ADMINISTRATION

Institute of Hotel Management Catering Technology &

Applied Nutrition
Taramani, Chennai – 600 113

(An autonomous body under Ministry of Tourism, Govt. of India)

MARCH 2019

3
 DECLARATION BY THE CANDIDATE

I declare that the research project entitled “THE HOTEL FOOD WASTE MANAGEMENT”
submitted by me for the degree of Bachelor of Science in Hospitality and Hotel Administration
is a bonafide record of work carried out by me during the period from August2018 to March
2019 under the guidance of Mr. PARVEEN KUMAR, Assistant Lecturer and has not formed
the basis for the award of any Degree, Diploma, Associateship, Fellowship, Titles in this or any
other University or other similar institution of higher learning and is without any plagiarism.

Signature of the candidate

(C.VIKRAM)

Date of Examination:

Internal Examiner External Examiner

(Name, Designation & Address) (Name, Designation & Address)

4
 CONTENTS

CHAPTER PARTICULARS PAGE NO.

 ACKNOWLEDGEMENT
CHAPTER 1 BASIC INFORMATION ABOUT PROJECT 04-09
 OBJECTIVE

 INTRODUCTION
 RESEARCH METHODOLOGY

CHAPTER 2 TYPES OF WASTE MANAGEMENT 09-11

CHAPTER 3 CONTROLLING WASTEGE IN F&B OPERATION 12-13

CHAPTER 4 WAYS TO REDUCE FOOD WASTE IN YOUR RESTAURANT 14-17

CHAPTER 5 CAUSES OF FOOD WASTE 18-34

CHAPTER 6 WHO IS RESPONSIBLE FOR FOOD WASTE? 35-43

CONCLUSIONS 44

BIBLIOGRAPHY 45

5
CHAPTER-1

BASIC INFORMATION ABOUT PROJECT

OBJECTIVE
 Managing the food waste management in different
part of hotel.
 Ensuring minimum wastage should happen.
 Proper food waste segregation.

6
METHODOLOGY
 Information through various books and newspapers.
 Information from Internet.
 Information from various personalities working in the
industry.

7
SCOPE OF STUDY
 This research project is carried out in order to bring out an
awareness in the people regarding the need for proper
food waste management system that has to be installed in
the food and beverage industry in order to reduce the
environment pollution that it causes.
 It also provides an outline about the strategies that the
industry has to plan in order to have a self to have a self –
sustainable growth.

8
iNTRODUCTION

Waste is an important by-product of the food and beverage

industry. Also it poses a great threat to the environment in which we
survive .Hence it is very much important to eradicate the various
threats that are caused by the pollution. At this present century food
waste management is an important strategy that every industry is
looking forward to. Through my research project I would like to bring
out the various strategies that food and beverage industry has to do a
proper food waste management.

There isn’t any industry which doesn’t produce wastage; similarly

there isn’t any industry which produces more wastage than food
industry. It is very frightening that food industry produces major
amount of waste generation. Focusing on waste helps improving cost
of purchasing material, reducing environmental impacts, and gives the
best financial outcomes. The purpose of organizing the food
conference is to the new technique followed in food and beverage
industry, food wastes in European commission, product specified food
waste, waste water treatment process etc.

9
CHAPTER-2

TYPES OF WASTE MANAGEMENT ON

HOTEL FOOD WASTE SEGREGATION

Biodegradable and Non-biodegradable:-

These materials are harmless and can be broken down into non-
poisonous substances. They decompose naturally and become
harmless with time. Examples include paper, cattle dung, leather,
leaves, fruit peels, animal bones, cardboard boxes, weeds, grass etc.
But dumping anything of too much into environment pollutes it as
long as the amount discarded is compatible with the environment
capability.

Non-biodegradable
These materials are harmful and cannot be broken down to non-
poisonous substances. Examples include plastics, oils, pharmaceutical
wastes, laboratory chemicals, inks, dye, pigments, metals, aluminum
tins, iron nails, silver foil etc.
This is main reason why maximum Biodegradable item needs to be
use in food & beverage industry.

Benefits of Effective waste Management:-

An effective waste management system is comprehensive, and
focuses on reducing waste, reusing valuable materials, and
Commercial processes, particularly those used in the restaurant and
program that will significantly reduce your waste disposal costs, as
well as offer these other great advantages.

10
Recycling program Benefit the Environment:-
A recycling program will reduce your waste disposal costs and benefit
the environment. Recycling centers can recycle paper, cardboard,
metal, film, plastic, electronics, food waste, fryer oil, wood, and glass.
Implementing an effective recycling program will also make your
company more attractive to customers and clients, as the majority of
people appreciate eco-friendly business practices. Make sure that you
place recycling bins in prominent, convenient areas, and clearly post
recycling facts and information in common areas for your employees
and customers to reference

Dry waste & Wet waste:-

Firstly, have two garbage disposal bins at home, one for dry waste
and one for wet waste. Items like aluminum foils, tetra packs, glass,
paper, plastics, metals, etc. fall under the dry waste category ,
whereas kitchen waste such as stale food, fruits and vegetables come
under wet waste. It is important to make sure that wet waste is twice
or thrice a week. Ensure that plastic container thrown in the dry
waste bin are void of any food residue.
The importance of waste segregation in the world cannot be
understated. Waste segregation is the first step in a compliant waste
management plan that will help the save the environment and
improve the quality of the atmosphere we live in. It really does matter
which bin you put the garbage into. By doing it in proper way then the
number of fossil fuels will also get reduced in this manner, leading to
a cleaner and a greener environment.

11
Chapter-3
CONTROLLING WASTAGE IN F&B OPERATION
There are many new technology which have been adopted by the
hospitality industry to improve or change existing control systems. In
most instances, basic control processes have not been altered.
Instead, technology has enhanced the accuracy, depth, and
effectiveness of these processes, while reducing the labor involved.

Spoilage and pilferage:

Adequate checks in the receiving portion of the food service cycle can
help reduce loss due to spoilage and pilferage. If substandard foods
are arriving, receiving personnel should be empowered to refuse
shipments or accept partial shipments. In addition, storage.

Other possible causes of spoilage include the following:

An inordinate delay may have occurred during the transport of product
from the receiving area to the storage area. Food may have been over
purchased, causing inventory levels to be too large. Staff members may
be taking food and covering their tracks with a spoilage report.

Automated purchasing and Materials management systems :

Automated purchasing and inventory management systems allow for
greater ease in auditing these aspects of the food service cycle and are
a deterrent to theft.
Additionally, these systems assist in controlling product quality and
food cost by issuing product based on production forecasts generated

12
to the system by management.

TAINABLE FOOD WASTE MANAGEMENT IN THE FOOD

AND DRINK INDUSTRY
In moving towards sustainable food wastage management, the Hotels
has adopted a wastage hierarchy .this hierarchy sets out clearly the
priorities for sustainable resource use and wastes management: it
ought to be the guiding principle of private and public policy, with the
emphasis placed strongly on reducing the amount of raw material used.
the house of commons environment ,transport and regional affairs
committee has noted a pressing need to promote wastage
minimization within the industrial and commercial sectors and has
recommended the introduction of penalties and incentives to
encourage industrial wastes minimization. Despite this, in the food and
retailing sector only around 25% of companies where found to operate
wastage minimization programmers. This paper aims to environmental
terms, for the food and drink sector. Large multi processer food and
drink companies have found they can make annual savings of greater
than 1% of turnover by implementing wastage minimization strategies.

13
Chapter-4
WAYS TO REDUCE FOOD WASTEAGE IN YOUR RESTURANT
Running a food service operation requires a lot of thinking. You have to
order ingredients on time, balance for finance, and manage your staff
amidst a world of other concerns. As important as it is to consider what
food you’re making, it’s equally important to think about what happens
to food that’s left uneaten. This something your customers care about

They would be willing to spend more money to eat at a place that

actively tries to reduce its food waste production. This makes it all the
more important to find ways of reducing food waste.

What is food waste Audit?

The first step to reducing waste is to find out how much you’re
wasting to began with and what kind of waste your establishment is
producing. The primary goal of a waste audit is to identify where your
operation’s waste comes from, so you can then find ways to reduce it.

How to Conduct a food Waste Audit?

There are two main factors to take into account as you track your food
waste. You need to consider how much food is being wasted and how
many people are coming through your restaurant. By gathering data for

14
both of these variables, you can get a better sense of what your biggest
source of waste is.

Seek Food Waste Solutions?

Once you know what’s being wasted, talk to your staff and try to think
of ways to improve. What are the biggest contributors to food waste in
your kitchen? Why are specific items thrown out? These are the
questions that should be in the back of your mind as you look at the
data.
An easy way to think about next steps is to break up your waste types
into three categories.

Pre-consumer waste- Food that doesn’t even leave the kitchen

Post-consumer waste- Food that’s purchased by a customer, but
not eaten
Next, consider the following options and determine which ways make
the most sense to implement as solutions to each type of waste.

WAYS TO REDUCE PRE-CONSUMER FOOD WASTE:

Pre-consumer waste is the area where you likely have the most
opportunity for positive change because there are many factors within
your control when it comes to ordering, storing and prepping your
ingredients as well as how you handle surplus ingredients.

 Evaluate inventory- If you find that food sits around too long
in storage, make sure you’re not ordering too much.

15
 Maximize Shelf life- If ingredients you need are going bad
before you have a chance to use them, make sure perishables are
being properly stored so that you’re not wasting ingredients
before they are even cooked.
 Train staff to reduce waste-Make sure your staff knows
how much ingredients cost. Train them to treat each ingredient as
if they bought it with their own money. Proper preparation
techniques also help to reduce waste of perfectly good food.
 Keep your stock organized – Make sure that your
perishables are getting used in a timely manner by developing a
refrigerator rotation system. Many restaurants call this the “first
in, first out,” system. Use stickers with the packaging date clearly
written, or use First” written in large letters to help staff to
recognize exactly which products need to be used quickly to
prevent spoilage.
 Offer staff meals- If there’s just a small amount of ingredients
left that won’t be enough for another dinner service, you can give
it to your staff for free. Feeding your staff raises morale and
prevents good food from being thrown away.
 Consider donating food- If you have items that are still safe
for consumption but, for one reason or another, can’t be used, a
local food bank may appreciate your contribution to feeding
people in your community. Programs like Feeding America make
it easy to put those unsellable leftovers to good use. Food banks
will sometimes even come to your establishment and pick up food
for free, and you can claim these charitable donations on your tax
return.
 Food scraps can be used for animal feed- Many local
farmers will provide low cost or free pickup for food scraps, which
can be fed to hogs or other animals. If you go this route, you will
want to make sure you are following any local, state or federal

16
 regulations on what can and can’t be used for animal feed. It
presents another chance to help out the local economy while
cutting back on your own food waste at the same time.

WAYS TO REDUCE POST-CONSUMER WASTE:

There’s not much you can do with food once it’s left your kitchen, but
you can make sure that you’re presenting guests with necessary
information and proper portion sizes, so your customers know what to
except and can eat until they are comfortably full.

 Monitor portion sizes- If your portions are too big for

customers to finish, try a portion scale or some portion
spoons to make sure that your customers are getting an
appropriate amount of food. Standardizing recipes is one way
of ensuring that every member of your staff is plating the
same amount of food every time.
 Manage customer expectations- Guests will be less
likely to send a dish back if it’s been completely and
accurately described on the menu. Make sure your wait staff
can explain every item on the menu and answer any
questions that guests may have.
 Track the popularity of each dish- If certain menu
items are unpopular, you might want to consider adjusting
the recipe or removing it from the menu.
 Encourage guests to take their food home with
them- This is a pretty standard practice at most restaurants.
Make sure you keep a variety of disposable containers on
hand, so guests can take home whatever they can’t finish.

17
Chapter-5
CAUSES OF FOOD WASTE

Pre-consumer Post-consumer

Unidentified demand

Large portion sizes

Overstocking

Inefficient production

Poor communication Inefficient service model

Staff behaviour

Unskilled trimming

Over-merchandising Customer’s menu acceptance

Food Safety

Overproduction

18
 Driving Food
te in

In many restaurants, false labour/waste trade-offs is

another reason why food is created excessively and ended
up in the trash. For the sake of minimizing labour cost, food
ser-vice operators provide food in large batches without
realising that while trying to save on labour cost, they are
wasting on resources, food, and money when they toss out
food not eaten later.

Another reason why restaurants are wasting food is it

because operations always try to live up to customer
options and choices. Many food service operators wish to
provide their last customer of the day the same menu and
services that the first customer gets. While keeping various
menus and services from open till close ensures good
customer’s experi-ences consistently, every day is not the
same and waste is generated.

Another study points out that the causes of food waste

come from different stages in the supply chain such as
improper storage of raw material or products, sloppy

19
transportation or improper preservation leading to
expiration, etc. These causes are illustrated through this
following figure:

Figure Critical points of food waste in the supply chain

In the case of food waste in chennai, a case study

conducted by the Resources measured the amount of food
waste and the causes of food waste in 51 food service
outlets including schools, day-care centres, workplace
canteens, petrol stations, restaurants, and diners. According
to the study, food waste was divided into two categories.
The first category is originally edible food waste (OE) with
origins from kitchen waste, service waste and customer

20
leftovers. The other food waste category is originally
inedible waste (OIE) such as vegetable peelings, bones,
and coffee grounds. The classification of food waste is
demonstrated in the following table

Type of Kitchen waste, Serving waste, left Customer plate

waste/origin of preparation and from cooked and leftovers

waste cooking prepared meals

Food waste Spoiled products, Overproduction, Food leftovers by

Originally edible incorrectly prepared food left from the customers

(OE) food, expired date buffet on plate

products

Bio waste Inedible parts of Inedible parts of Vegetable peelings,

Originally inedible vegetables, coffee vegetables, bones bones

(OIE) grounds and bones

Impacts of food waste

Every year a third of food produced for human

consumption gets lost or wasted. (FAO, 2017). In
Finland, “food accounts for more than one-third of

21
the environmental impact of overall consumption
and about one-quarter of the climate impact of
consumption.” According to a small pilot study
carried out by the Sus-tainable Restaurant
Association (SRA) in 10 restaurants based in
chennai an average restaurant may produce 21
tonnes of food waste per year. Not only is this
number noticeable, but it also indicates that there are
many issues associating with it.

Nonetheless, not all the food waste in restaurants get

proper treatment. A study in 2014 by the Food Waste
Reduction Alliance points out that only 14.3 percent
of food waste gets.

recycled and 1.4 percent of food gets donated. Up

to 84.3 percent simply just get dis-carded.
(Business for Social Responsibility (BSR), 2014, 19)
Needless to say, the huge amount of food waste
sent to the dumpster certainly have various impacts
on the environ-ment, economy, and society.

22
 Approaches and practices for food waste reduction
in the hospitality industry

The reason why sustainability in the food industry should be

maintained is that as the pop-ulation is growing, the needs
for food will grow, too. The world population is estimated to
grow from 7.5 billion to 10 billion in 2050, leading to an
increase of 60 percent in food de-mands. (Consultative
Group on International Agricultural Research [CGIAR],
2014, in Baldwin, 2015, 2) In order to keep up with this
future needs, sustainability in the food in-dustry should be
taken care of so that while we can produce and consume

23
food safely, the development of the future generations can
also be supported (Baldwin, 2015, 2)

In chennai, a food waste policy mix was created for the

purpose of reducing food waste generation and promoting
the sustainable use of natural resources, as well as
ensuring that the waste does not harm the health of
human and the environment. The policy mix is illustrated
in the following figure.

Ministry of Environment proposes the order of waste

management priority including 4 steps. The handling of
waste management should follow the priority order from
prevention, to reusing, to recycling, and if the waste cannot

24
be recycled, it can finally be sent to the landfills. introduces
a food waste hierarchy to help food service outlets to
handle food waste in a more sustainable way. (Figure 18)
The very first step is to prevent food from being wasted in
the first place. Otherwise, food waste should be redirected
to feed people and animals. The other part of food waste
then can be recovered for composting or renewable energy
generation. The least preferable step, which operations
should try to avoid at their best, is to totally dispose food
waste and send them to the landfills.

25
Figure 19. Food and Drink material hierarchy (International
Tourism Partnership (ITP), 2014, 11)

26
 Figure Practices for food waste prevention and reduction
After the service, even if the served food is left, it can be
processed so that it is still edi-ble. Food in good condition can be
used for staff’s meals, and some leftovers can be used other food
production. For example, bread can be turned into toasts, and
vegetables and can be made into soups, bouillon, mashes, etc.

When food becomes waste, it can be reused in various ways.

Edible food close to expiry but safe and still in good shape can be
donated to food banks and charitable organisa-tions. Some can
be used as animal feed or agricultural production.

27
If wasted food cannot be reused anymore, it is the time for the
next step, recycling. Food wastage then can be used for
composting and generating renewable energy through
methanisation. Some leftovers have an extra ecological function
such as coffee grounds which can be used as a natural repellent
against slugs and snails.

The last and least preferable step in the food waste hierarchy is
sending the waste to landfills and incinerators. However, there are
potential alternatives to this step. These al-ternatives include
waste disposers, on-site digesters, dehydrators, pulpers, and
scrap col-lectors.

What are the causes of food waste?

As discussed in chapter 2 there are many reasons why

food is often wasted in restau-rants and food service
outlets. Food waste occurs in both pre-consumer and post-
con-sumer phases. The causes of food waste before the
service include unidentified demand, overstocking,
inefficient production, poor communication, staff behaviour,
unskilled trim-ming, over-merchandising, and food safety.
The causes of food waste from the service are from large

28
portion sizes, inefficient service model, and customer’s
menu acceptance.

Almost all of these causes are mentioned one way or

another by the respondents. While the executive chef claim
that food waste occurs due to the fact that they prepare the
food on-the-spot by themselves, the other main chef
believes that food waste comes from the incorrect
estimation of food production and ingredient purchase.
These causes seem to be the common difficulties of a
restaurant because it is indeed tricky to know the exact
number of customers and how much food they consume.

“Chefs often have to estimate the amount of food

that they have to prepare everyday depending on
the type of customers, seasons, and days of the
week, etc. [...] And because we never know when
the customers eat less or more so we always
have to produce a certain amount so that even
when they eat a lot we still have enough food for
the customers. Also, sometimes when chefs
29
 order the food materials and don't use up all, the
food expires and goes to waste.”

The breakfast shift manager states even though they always

use the forecast to determine how much food should be
brought out, the sources of food waste mostly come from
the customers. He believes that food waste often takes
place when customers reserve but do not show up,
customers eat less than what has been predicted, or when
they collect a lot of food but do not finish the food. The
restaurant staffs also agree with this point. One of the
restaurant staffs (R2) thinks that when there are plenty of
food selections, customers often end up taking more food
than they actually need or they can finish. It is because they
want to try different kinds of food, they do not have to go for
a second round, or they fear that the food might run out

30
Food waste in the hospitality industry

The following chapter discusses the terminologies, the

causes, and impacts of food waste in the hospitality
industry, as well as the challenges and approaches and
practices to deal with this issue. These are the themes
connected to the empirical part of the thesis.

2.1 Terminology

Previous show that there is a difference between food loss

and food waste. It is pointed out that food loss means the
decrease in food mass or in its quality, which makes it
unsuitable for human consumption Another source
indicates that food loss consists of food spills, spoils, incurs
an abnormal reduction in quality such as bruising or get lost
before it reaches the customers. Food loss usually occurs at
the production, storage, processing, and distribution stages
in the food value chain.

31
Meanwhile, food waste tends to be food that has fine
quality and is suitable for consump-tion, but does not get
consumed because it gets discarded―either before or after
it is left to perish. Food waste typically takes place at the
retail and consumption stages in the food value chain. The
cause can be the negligence or a conscious decision to
throw food away. Although both food loss and waste
happen all over the world, food loss tends to be more
prevalent in developing countries, while food waste tends
to be more prevalent in developed countries. As the
drivers that generate food waste and the so-lutions to it are
different from those of food losses, food waste is
recognised as a distinct part of food loss (FAO, 2017)

In the case of food and beverage industry, a food item

becomes waste when it failed to be used by a customer or
an employee of a food service or restaurant operation.
Food waste consists of both food and beverage for
customer’s consumption and kitchen waste such as
eggshells, fresh food trimming waste, oils, spoiled or
expired products. Food waste falls into two categories: Pre-
consumer food waste and post-consumer food waste. Pre-
consumer food waste includes overproduction, spoilage,

32
expiration, and trimming waste. Post-consumer food waste
often referred as plate waste, is the food items left or
discarded by the customers. These often include food left
on the plates or unused seasoning part or leftover
beverages.

In a similar , divides into two types of food waste. The first

type is food waste before its consumption. This type of
waste refers to kitchen leftovers (any organic material that
is thrown away during food preparation, like peels, grease,
fruit and vegetable parts; it is considered inedible) and
food which has rotten (either the shelf-life has expired, or it
is decomposing; it is consid-ered inedible). The other type
is food waste after consumption which is the food served
to the guests that have not been eaten.

33
CHAPTER-6
Who is responsible for food waste?

The interviewees have different opinions when asked to

identify the stakeholder group who contribute to food waste
the most. The executive chef (C2) thinks that the kitchen is
mostly responsible for food waste. The main chef (C1) says
that both customers and chefs generate food waste,
however, the latter contribute less to food waste because
they often receive good training and they work based on
their experience, previous data and policies of the
restaurant. Whereas, one of the restaurant staff members
(R2) states that she does not have an answer to this
question.

The other restaurant staff (R1) relates to the customer

group’s background as one of the main reason why the
customers leave food on the plate. Due to the fact that
customers come from different corners of the world, when
they travel, they might still have their cul-tural background

34
at the back of their minds and act the same like in their
own countries.

Restaurant staff (R1)

“It depends mostly on the customer group and

where they are from. […] Even when we put a
message to the customers, some people just don't
read and they just keep their wasting habits from
their own country. They take a lot of food because
they want to compensate for the price they pay.”

Speaking of the customer group, despite regarding the

cultural background, the breakfast shift manager (M1)
specifies that leisure tourists are the one to leave the most
food on the plate in the breakfast buffet. It is because they
have more time than the business group, who often take
small portions and finish their meals as quick as they can.
Whereas, since the leisure tourists have more time to eat,
they often take more food than they can eat, leading to food
waste eventually.

35
 Breakfast shift manager (M1)

“Leisure groups are people going on holiday and

these are the most people who have this kind of
attitude. Business people when they come, they
take small amounts, they eat, and they go
because they are under pressure but leisure
customers think they have time so they keep
collecting and collect-ing. So the leisure groups
are the people that cause the most food waste.”

Apparently, both the kitchen and customers contribute to food

waste to some extent. In or-der to deal with food waste, both
groups need to be engaged in the process.

When does food go to waste?

As mentioned in chapter 2 food wastage can be generated

in any stages of the service, including in the kitchen as well
as on the plate. When it comes to the question of when food
goes to waste, the majority of interviewees agrees that food
waste is created the most on the breakfast buffet. It is

36
because in buffet service, food should be filled from time to
time to maintain a beautiful and abundant display.

Restaurant staff

“Food waste occurs the most in the breakfast

buffet where they try to make the food perfect-
looking and fully stocked.”

Breakfast shift manager

“In the buffet, the food must away look full and
fresh. Even when we have enough food for the
customers, the food must always look
presentable and big.”

Restaurant staff

“The food still needs to be filled near closing time,

so food excess is inevita-ble.”

Food waste occurs even more when there is a crowd.

According to one of the restaurant staff members people
37
tend to take more food when it is crowded. This behaviour
might result from a fear of the run out of food or the desire
to stock more food for them-selves.

Restaurant staff

“In my opinion, food is wasted more when it is

more crowded. People tend to get more food for
themselves when there are more customers.
Whenever there is a queue, the customers tend to
take so much food at a time so that they don't
have to come back or because they want to stock
for themselves.”

This is the opposite of à la carte service, where customers

order the food with smaller por-tions in accordance with
their own selection. However, dinners can also create food
waste when customers reserve but do not show up,
because the food ends up uneaten.

main chef

38
 “The breakfast buffet often produces more food
waste. Dinners also generate food waste but less
than buffets do. Dinners are served a la carte so
the portions are smaller.”

The main chef believes that whenever food is served,

there should be food waste. Thus, food wastage is
generated throughout the whole day while the hotel
operates.

Main chef (C1)

“Because the restaurant operates from morning

until the evening, food waste is created throughout
the day. Whenever there is a customer who needs
food service, food waste must be generated.”

Indeed, when a hotel opens and the restaurant serves the

customers for the whole day, food wastage footprint is
created all the time. It is true in the case of hotel, but the
most noticeable time of day when food is sent to the trash
bin the most is the breakfast buffet.

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To sum up, the major causes of food wastei include
inefficient forecast of food production, incorrect estimation
of ingredient purchase, over-merchandis-ing, customer
behaviour, and food safety. Both the kitchen and customers
are responsibler food waste generation, thus, both groups
should get involved in the food waste preven-tion and
reduction process. In addition, food waste is believed to be
created the most at the hotel in the breakfast buffet,
especially when there is a crowd, or when customers re-
serve their meals but do not show up. Customer profiles are
also a noticeable influence on the food wastage footprint
created on-site.

This chapter acknowledges the impacts of food waste

from the point of view of the inter-viewees. The impacts of
food waste and who gets affected by these impacts will be
dis-cussed.

What are the consequences when food get wasted

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There are various consequences when food is wasted. As
discussed in chapter 3, food waste costs several
environmental, economic, and social damages. In terms of
environ-mental harm, it can lead to pollution, greenhouse
gas emission, and toxicity. Economically speaking, food
waste does no good for the business because it brings up
many subse-quent costs. It also harms the society due to
the fact that while there are millions of people who have to
suffer from hunger, food waste is sent to the dumpster.

The breakfast shift manager regards the impact of food

waste as very wide and has a huge influence on the
environment, the finance, and the society.

Breakfast shift manager (M1)

“It's very wide. It's not environment-friendly, not

cost-effective, and it leads to hunger all over the
world.”

While one of the restaurant staff members (R2) shares the

same opinion, the other inter-viewees mainly see the costs

41
of food waste from the economic view. It is affirmed that
once the food is wasted, it does no good to the business
because the overall costs will be raised. Food going to
waste brings along many costs such as supply costs, labour
costs including labour costs for food preparing and labour
costs for cleaning, and disposal costs.

Main chef (C1)

“When food is wasted, the overall costs will

increase. The supply costs in-crease, the disposal
costs also increase, the labour costs also
increases be-cause there must be cooks to
prepare the wasted food and the workers to clean
the waste.”

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QUESTIONARIES:-
Q1) Does the hospitality pollution causes to environment or not ?
(a) Yes
(b) No
(c) None

Q2) Does food industry does more wastage than other industry?
(a) Yes
(b) No

Q3) Which item is non biodegradable?

(a) Grass
(b) Paper
(c) Plastic
(d) Food

Q4) Does food waste management give profit to the hotel industry?

Q5) Which dept produce large amount of wastage in hotel?

(a) F&B
(b) Kitchen
(c) Housekeeping
(d) Front office

Q6) Types of food and drink waste?

Q7) Different ways to reduce food waste?

Q8) What are the impact of food waste?

Q9) Basic responsible for food waste?

Q10) How to better system for the foods waste management?

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CONCLUSIONS:
Food waste remains one of the most complicated issues in the
food service industry since it is caused by various factors and at
every stage of the supply chain. While food waste has so many
serious impacts on the environment, finance and society, there
are still many obstacles for food service providers when dealing
With food waste.
The thesis was designed with the purpose with the purpose of
analyzing the overall management of food waste. The question of
what causes food waste, what impacts food waste make and what
challenges when dealing with food waste in the kitchen.

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BIBLOGRAPHY

 Hotel and Hospitality Magazines

 Wikipedia.or

 Wm.com

 Auroville.com

 Ficci.com

BOOKS

 Waste Management And Research ,y. s Wang

 International Journal Of Contemporary Hospitality

Management,D. krik

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