Guideline for food waste reduction in Hospitality Industry-Study Case: Hotel F6, Helsinki
Nguyen, Thanh Ha (2022)
2022
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022053113431
https://urn.fi/URN:NBN:fi:amk-2022053113431
Tiivistelmä
Food waste remains a problem in the food industry since it is caused by a variety of sources and is difficult to eliminate it in food production. It causes environmental and economic consequences. The hotel and food service industry playing a large part in the process of generating food that is discharged into the environment at the consumption stage. Therefore, it is critical to have a substantial potential for food waste avoidance in this sector.
The objective of this thesis is to provide guidelines for reducing food waste in the hospitality industry based on research of definition of food loss and food waste, the causes of food waste, the impacts of food waste, and current approaches and practices for food waste management in the food and beverage industry. This topic is addressed in this thesis on a limited scale, with the study case of F6 hotel. The commission was given on April 2020 and the thesis is mainly conducted and finished in May 2022
The primary approach for the study was qualitative research. To provide an in-depth analysis of the F6 hotel’s food waste management system, qualitative research was used. The primary data collection approach were observation and theme interviews. Observation is carried on based on structured observation form. Theme interviews were conducted with F6 hotel workers in order to provide an overview of food waste management.
In this thesis, the author will provide systematic instructions on how to minimize food waste in F6 hotel in four distinctive categories: daily food waste tracking, inventory control, staff training and raise customer awareness. One of the suggestions given in the guidelines is to check storage temperatures regularly, use the FIFO method, or improve staffs cutting and trimming skills. Overall, results are given out matching up with the studied theory and the objectives of commissioner.
The objective of this thesis is to provide guidelines for reducing food waste in the hospitality industry based on research of definition of food loss and food waste, the causes of food waste, the impacts of food waste, and current approaches and practices for food waste management in the food and beverage industry. This topic is addressed in this thesis on a limited scale, with the study case of F6 hotel. The commission was given on April 2020 and the thesis is mainly conducted and finished in May 2022
The primary approach for the study was qualitative research. To provide an in-depth analysis of the F6 hotel’s food waste management system, qualitative research was used. The primary data collection approach were observation and theme interviews. Observation is carried on based on structured observation form. Theme interviews were conducted with F6 hotel workers in order to provide an overview of food waste management.
In this thesis, the author will provide systematic instructions on how to minimize food waste in F6 hotel in four distinctive categories: daily food waste tracking, inventory control, staff training and raise customer awareness. One of the suggestions given in the guidelines is to check storage temperatures regularly, use the FIFO method, or improve staffs cutting and trimming skills. Overall, results are given out matching up with the studied theory and the objectives of commissioner.