Food waste management at breakfast buffet – Case of The Ritz-Carlton Budapest Hotel

Hoang Vy Quynh Anh (2020) Food waste management at breakfast buffet – Case of The Ritz-Carlton Budapest Hotel. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

Food waste is a problem that people should concern about because it has negative impacts on environment, economic and especially our human life. Hospitality sector is one of the major source of food waste, and the operators need to be aware and deployment effective programs to manage food waste. This dissertation aims to determine reasons and impacts of food waste, challenges and suggestions to reduce food waste at The Ritz-Carlton Budapest hotel.Based on the literature review about food waste management, an in-depth interview using themes questions was made at the hotel. Six employees from different departments involved with food waste were asked to participate in the interview.The dissertation result showed the causes, challenges of food waste; impacts of food waste on the hotel were discussed too. Results also revealed recommendations by participants to cut down volume of food waste for the hotel included tracking the data, training staffs, changing customer awareness by posters and figures and increase attention on ordering and measuring. In addition, the author also suggests the hotel using automated monitoring systems to keep track on the data, and encourage staffs to participate by giving compliments and prizes, also removing trays in the EDR should be considered.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Konzulens(ek)

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	Foodservice, food waste, hospitality, sustainability, waste management
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Brakszatoriszné Jankó Tímea
Rekord készítés dátuma:	2020. Júl. 03. 12:07
Utolsó módosítás:	2020. Szep. 22. 10:05

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