Research Article
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Year 2023, , 30 - 40, 21.11.2023
https://doi.org/10.26650/jot.2023.9.1.1254147

Abstract

References

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  • Cuglin, A. M., Petljak, K., & Naletina, D. (2017). Exploratory research of food waste generation and food waste prevention in the hos-pitality industry-the case of Zagreb restaurants. In: Dujak, D. (Ed.), Proceedings of 17. International Scientific Conference Busi-ness Logistics in Modern Management (pp. 537-554). Ekonomski Fakultet Osijeku-Fac Economics Osijek, Croatia. Retrieved from https://hrcak.srce.hr/ojs/index.php/plusm/article/view/5957 15.11.2022. google scholar
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  • Dölekoğlu, C. Ö. (2017). Gıda kayıpları, israf ve toplumsal çabalar. Tarım Ekonomisi Dergisi, 23(2), 179-186. https://doi.org/10.24181/tarekoder.364946 google scholar
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  • Eriksson, M., Strid, I., & Hansson, P. A. (2015). Carbon footprint of food waste management options in the waste hierarchy-a Swedish case study. Journal of Cleaner Production, 93, 115-125. https://doi.org/10.1016/j.jclepro.2015.01.026 google scholar
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  • Halloran, A., Clement, J., Kornum, N., Bucatariu, C., & Magid, J. (2014). Addressing food waste reduction in Denmark. Food Policy, 49, 294-301. https://doi.org/10.1016/j.foodpol.2014.09.005 google scholar
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Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Year 2023, , 30 - 40, 21.11.2023
https://doi.org/10.26650/jot.2023.9.1.1254147

Abstract

Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

References

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  • Ayenigbara, I., & Fadoju, A. (2020). Determinants of eatery choice. Journal of Tourismology, 6(2), 249-268. https://doi.org/10.26650/jot.2020.6.2.0038 google scholar
  • Bahadur, K.C., Haque, I., Legwegoh, A. F., & Fraser, E. D. (2016). Strategies to reduce food loss in the global South. Sustainability, 8(7), 595. https://doi.org/10.3390/su8070595 google scholar
  • Bellemare, M. F., Çakir, M., Peterson, H. H., Novak, L., & Rudi, J. (2017). On the measurement of food waste. American Journal of Agricultural Economics, 99(5), 1148-1158. https://doi.org/10.1093/ajae/aax034 google scholar
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  • Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry-Magnitude and potential for reduction. Waste Management, 35, 218-226. https://doi.org/10.1016/j.wasman.2014.09.015 google scholar
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  • Derqui, B., Fernandez, V., & Fayos, T. (2018). Towards more sustainable food systems. Addressing food waste at school canteens. Appetite, 129, 1-11. https://doi.org/10.1016/j.appet.2018.06.022 google scholar
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  • Dölekoğlu, C. Ö. (2017). Gıda kayıpları, israf ve toplumsal çabalar. Tarım Ekonomisi Dergisi, 23(2), 179-186. https://doi.org/10.24181/tarekoder.364946 google scholar
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  • Eriksson, M., Strid, I., & Hansson, P. A. (2015). Carbon footprint of food waste management options in the waste hierarchy-a Swedish case study. Journal of Cleaner Production, 93, 115-125. https://doi.org/10.1016/j.jclepro.2015.01.026 google scholar
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  • Filimonau, V., & Delysia, A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234-245. https://doi.org/ 10.1016/j.tourman.2018.10.009 google scholar
  • Gönültaş, H., Kızılaslan, H., & Kızılaslan, N. (2020). Gıda israfının davranışsal belirleyicileri; Tokat ili örneği. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 9(3), 14-24. google scholar
  • Halloran, A., Clement, J., Kornum, N., Bucatariu, C., & Magid, J. (2014). Addressing food waste reduction in Denmark. Food Policy, 49, 294-301. https://doi.org/10.1016/j.foodpol.2014.09.005 google scholar
  • Heikkila, L., Reinikainen, A., Katajajuuri, J. M., Silvennoinen, K., & Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management, 56, 446-453. https://doi.org/10.1016/j.wasman.2016.06.019 google scholar
  • Ho, K. S., & Chu, L. M. (2019). Characterization of food waste from different sources in Hong Kong. Journal of the Air& Waste Management Association, 69(3), 277-288. https://doi.org/10.1080/10962247.2018.1526138 google scholar
  • Joardder, M. U. H., & Masud, H. M. (2019). Food preservation in developing countries: challenges and solutions. Cham: Springer. https://doi:10.1007/978-3-030-11530-2 google scholar
  • Keskin, E., Dinçer, F. İ., & Dinçer, M. Z. (2019). Her şey dahil konaklama işletmelerinde gıda israfı. In: Aydın, Ş., Çoban, Ö., Karakuş Y., & Çalışkan, N. (Eds.), Proceedings of 4. International Gastronomy Tourism Studies Congress (pp. 4855). Nevşehir Hacı Bektaş Veli Üniversitesi, Turizm Fakültesi. Retrieved from https://acikerisim.nevsehir.edu.tr/bitstream /han-dle/20.500.11787/2915/IV.%20UGTAK%20Bildiri%20Kitab%C4%B1.pdf 15.11.2022. google scholar
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  • Konya İl Kültür ve Turizm Müdürlüğü (2021). Turizm belgeli oteller. Retrieved from https://konyakultur.gov.tr/index.php?route=pages/pages&page_id=23 adresinden 06.04.2022. google scholar
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  • Lombardi, M., & Costantino, M. (2020). A Social Innovation Model for Reducing Food Waste: The Case Study of an Italian Non-Profit Organization. Administrative Sciences, 10, 45. https://doi.org/10.3390/admsci10030045 google scholar
  • Mackenzie, M., Cheung, C., & Law, R. (2011). The response of hotels to increasing food costs due to food shortages. Asia Pacific Journal of Tourism Research, 16(4), 395-416. https://doi.org/10.1080/10941665.2011.588869 google scholar
  • Makov, T., Shepon, A., Krones, J., Gupta, C., & Chertow, M. (2020). Social and environmental analysis of food waste abatement via the peer-to-peer sharing economy. Nature Communications, 11, 1156. https://doi.org/10.1038/s41467-020-14899-5 google scholar
  • Öcal, D. (2021). Yiyecek-içecek işletmelerinde gıda israfı üzerine bir araştırma: Kırıkkale örneği (Master thesis). Sakarya Uygulamalı Bilimler Üniversitesi, Lisansüstü Eğitim Enstitüsü, Sakarya. google scholar
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There are 59 citations in total.

Details

Primary Language English
Subjects Human Geography (Other)
Journal Section Articles
Authors

Dilek Öztürk 0000-0002-1471-8350

Yılmaz Seçim 0000-0002-9112-7650

Berkay Seçuk 0000-0002-5563-0881

Publication Date November 21, 2023
Submission Date February 22, 2023
Published in Issue Year 2023

Cite

APA Öztürk, D., Seçim, Y., & Seçuk, B. (2023). Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology, 9(1), 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147
AMA Öztürk D, Seçim Y, Seçuk B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology. November 2023;9(1):30-40. doi:10.26650/jot.2023.9.1.1254147
Chicago Öztürk, Dilek, Yılmaz Seçim, and Berkay Seçuk. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province”. Journal of Tourismology 9, no. 1 (November 2023): 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147.
EndNote Öztürk D, Seçim Y, Seçuk B (November 1, 2023) Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology 9 1 30–40.
IEEE D. Öztürk, Y. Seçim, and B. Seçuk, “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province”, Journal of Tourismology, vol. 9, no. 1, pp. 30–40, 2023, doi: 10.26650/jot.2023.9.1.1254147.
ISNAD Öztürk, Dilek et al. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province”. Journal of Tourismology 9/1 (November 2023), 30-40. https://doi.org/10.26650/jot.2023.9.1.1254147.
JAMA Öztürk D, Seçim Y, Seçuk B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology. 2023;9:30–40.
MLA Öztürk, Dilek et al. “Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province”. Journal of Tourismology, vol. 9, no. 1, 2023, pp. 30-40, doi:10.26650/jot.2023.9.1.1254147.
Vancouver Öztürk D, Seçim Y, Seçuk B. Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province. Journal of Tourismology. 2023;9(1):30-4.