Factors cause food waste in Executive Lounge at the Ritz- Carlton Budapest

Nguyen Thi My Linh (2020) Factors cause food waste in Executive Lounge at the Ritz- Carlton Budapest. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

The hospitality industry, especially the foodservice sub-section, is the third most significant contributor to global food waste, standing right after agriculture and household sectors. The investigation was conducted in the developed area (the Executive Lounge of The Ritz-Carlton Budapest), where more potentially generating food waste. Customer satisfaction is essential in the high-end hospitality industry to fulfill the guest’s expectations. The main challenge is to ensure the correct balance between five-star experience and minimize food waste. This research provides a comprehensive case‐study that utilizes a mixed methodology approach which supplies quantitative figures of waste generated together with qualitative methods to investigate in-depth consumer’s philosophies toward their consumption in terms of food waste. On top of that, three main factors causing food waste at the Executive Lounge are investigated, which are overproduction from the kitchen, service-related from the serving staff, and consumer-related factor.

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:	Consumer behavior, Consumer expectation, Environmental influences, Food waste prevention, hospitality industry, luxury hotel sector
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Brakszatoriszné Jankó Tímea
Rekord készítés dátuma:	2020. Aug. 21. 06:04
Utolsó módosítás:	2020. Szep. 18. 10:39

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