Food waste management in restaurants: A case study of H.N. Vietnamese restaurant in Budapest

Tran Thu Phuong (2024) Food waste management in restaurants: A case study of H.N. Vietnamese restaurant in Budapest. Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar.

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Absztrakt (kivonat)

The global problem of environmental degradation necessitates full assessment across all sectors, encompassing food waste, which involves multifaceted environmental, economic, and social consequences. This study examines the food waste management, with a case study on H.N. Vietnamese restaurant located in Budapest. It provides insight into the factors that influence food waste generation and handling among employees and the customers, as well as the effectiveness of current food waste control approaches and announce the feasible improvement options. Four main goals of the study are understanding scale and characteristics of H.N.’s food waste, exploring the primary sources and main causes, gaining insights about customers and H.N.’s staffs perspectives and evaluating the current management and discover the obstacles that the restaurant are encountering in managing food waste to finally identify the most feasible tailored improvement options After a two-week measuring and monitoring period, the volume of H.N.'s food waste was calculated, the total amount of food waste is estimated at approximately 1156.7kg over two weeks with the daily outflow of food waste averaging 82.6kg. by monitoring the sales of items categorized as vegan, non-vegan, and lunch menu, as well as tracking the amount of leftover food for each item, we can determine the rate at which food waste is generated for each label. Vegetarian food appeared unexpectedly with the highest abandonment rate, followed by lunch offers and non-vegetarian food. Two parallel surveys of 22 restaurant employees and more than 100 customer’s responses explored the characteristics and motivations of food waste. The cause and impacts of the food waste production stems from awareness, understanding of menus and dishes, eating and ordering habits as well as how customers handle leftovers, while from the staffs, in addition to lack of awareness and proactive in management, practical measures lack feasibility and are hindered by cost, fixed cooking recipes, cultural and technological barriers. Simultaneously, the study revealed positive associations between awareness and concern regarding food waste and both age and education level. The restaurant's food waste management practices, their effectiveness, and internal impediments were examined in a detailed interview with the business owner. The survey answers and collected data of the measurement will help the restaurant to modify the management in the stages of inventory, menu and portion planning, staff and customer’s engagement, and composting with some specific food waste. The most effective methods currently are improving the interpretation of menu details, encouraging customers to take leftovers home, and adjusting the quantity and portion size of food. While composting shows potential usefulness, yet can not be applied at now. The methods are recommended can reduce costs and human resources, increase operational efficiency, and improve the position of the business, bringing a good image to the brand, especially in the context of the environment and sustainability, which are top priorities in every sector. This research can also help similar restaurant business models and the restaurant industry to compare, measure, and improve management approaches, also provides a broader outlook to the community regarding the under-researched topic of food waste, hence facilitating future research on food waste by generating additional data for comparative analysis.

Intézmény

Budapesti Gazdasági Egyetem

Kar

Kereskedelmi, Vendéglátóipari és Idegenforgalmi Kar

Tanszék

Vendéglátás Tanszék

Tudományterület/tudományág

NEM RÉSZLETEZETT

Szak

Turizmus-vendéglátás

Mű típusa:	diplomadolgozat (NEM RÉSZLETEZETT)
Kulcsszavak:	consumer, food industry, food waste, responsible consumption, restaurant, sustainability
SWORD Depositor:	Archive User
Felhasználói azonosító szám (ID):	Archive User
Rekord készítés dátuma:	2024. Júl. 15. 10:17
Utolsó módosítás:	2024. Júl. 15. 10:17

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