A critical analysis of waste management and the level of food waste in the hospitality industry

Zsigri Máté (2021) A critical analysis of waste management and the level of food waste in the hospitality industry. Faculty of Commerce, Catering and Tourism.

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Abstract

Food waste is a serious and current problem in today's hospitality industry. The aim of this paper is to explore and uncover the most wasteful behaviour of hotels and restaurants. A total of 12 individuals participated to express their views on the problem and their contributions to help make the research effective. The findings represent the lack of education in the field and the lack of interest in a change from the service provider's side. This study seeks to share the insights of senior employees in the industry and compare them with the guests' expectations.

Institution

Budapest Business University

Kar

Faculty of Commerce, Catering and Tourism

Department

Vendéglátás Tanszék

Tudományterület/tudományág

UNSPECIFIED

Szak

Turizmus-vendéglátás

Supervisors

Konzulens neve
Konzulens típusa
Assignment, Scientific qualification, Institution
Email
Karakasné Morvay Klára
Belső
főiskolai docens; Vendéglátás Tanszék; KVIK

Item Type: Thesis (UNSPECIFIED)
Uncontrolled Keywords: food waste, hotel, management, reduction, restaurant
SWORD Depositor: Archive User
Depositing User: Archive User
Date Deposited: 2021. Sep. 22. 09:08
Last Modified: 2021. Sep. 22. 09:08

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