Food waste management in hotels: Case study of the Crowne Plaza Budapest Hotel

Polónyi Adrienn Alexandra (2023) Food waste management in hotels: Case study of the Crowne Plaza Budapest Hotel. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

Food waste is a notorious problem in the world. There is an urgent need for a more effective approach to managing it, considering that the quantity of discarded food every year could basically solve the world’s hunger crisis. Annually, about one-third of the food production of the world for human consumption gets lost or goes to waste (FAO, 2019). This amount would solve the problem of starvation in the world, considering the number of starving people, and eliminate another serious issue. Needless to say, this is not that simple. The reduction of food waste in hospitality is quite necessary. It is just as important as food safety for example, as hotels are the place for food production and consumption. There are economic and ethical reasons, legal obligations and even customer expectations. With this in mind, hotels can greatly contribute to the reduction of global food waste and its environmental and societal consequences. In this thesis, this problem is going to be examined. The purpose is to demonstrate and show the importance of the topic. The causes of food waste in the hospitality industry, as well as the impacts it has on the world will be discussed. The economic, the environmental and the social impacts are going to be shown. In the past years, numerous efforts have been made to help. These ideas and projects around the world will also be shown, that aim to relieve and resolve the issue. The aim of the research is to find out how we can effectively minimize food waste in hospitality. This is going to be done by conducting a case study. The case study will be about the bar in the Crowne Plaza Hotel that is located in Budapest. The research will hopefully answer the research questions. The research questions are the following: What are the reasons for food waste in the hotel? What can be done to minimize food waste in Crowne Plaza Hotel? What are sustainable ways to deal with the generated food waste? What are the factors that make it hard to generate less food waste? I expect to find a suitable solution that is quite useful and profitable for the hotel if implemented. In order to get answers to these questions, a research will be conducted. The research will be exploratory and qualitative. Two data collecting methods will be used. The first one is an interview with four hotel employees. The second one will be observation. The food waste in the bar will be observed from multiple aspects. These methods will allow to get a deeper insight and uncover the problems. For the research, the Crowne Plaza Budapest hotel is chosen specifically, because I am currently working here. I have been working here for more than one and a half years. In addition, I have been working in hospitality since I was 17 years old. As a consequence, I face food waste every day. This is the reason why I feel like I am fairly close to the topic. I understand the severity of the matter, in addition to that, I also have knowledge and a kind of insight that might be useful for the research.

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:	case studies, food industry, food waste, hotel, restaurant, à la carte
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2024. Feb. 20. 15:03
Utolsó módosítás:	2024. Feb. 20. 15:03

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