EFFECTIVE STRATEGIES FOR MINIMIZING FOOD WASTE FROM LEFTOVERS IN HOTEL BUFFET SETTING

Abstract

The hospitality industry is facing increasing pressure to adopt sustainable practices, particularly in reducing food waste generated by hotel buffets. These buffets are significant contributors to environmental harm and operational inefficiency due to issues like overproduction, large portion sizes, and unpredictable guest behavior. Although awareness of these problems is growing, hotels often find it challenging to strike a balance between waste reduction and guest satisfaction. This struggle is largely due to inadequate real-time monitoring, limited staff training, and the lack of targeted strategies. This study explores evidence-based solutions at Café Astoria using a quantitative descriptive design and purposive sampling of 20 employees. Research findings suggest that portion control, food quality, and presentation have a significant impact on guest perceptions and waste levels. Effective strategies to mitigate waste include using smaller plates, offering pre-portioned dishes, measuring ingredients accurately, and utilizing predictive technology.   Demographic analysis reveals a young and motivated workforce with a balanced gender representation and diverse employment status. Major contributors to food waste include inconsistent consumption patterns, mismatched menu offerings, and the perception that value can only be provided through large portions.  Key interventions identified are strong inventory management, cost optimization, educating guests and staff, and implementing real-time waste tracking. Engaging guests interactively and providing ongoing training for employees are essential for embedding sustainable practices.  Challenges such as overpreparation and a lack of accurate forecasting highlight the necessity for data-driven decision-making and collaborative efforts across departments. This research addresses gaps in the literature by recommending a multi-faceted approach that combines operational strategies, behavioral insights, and technological tools. This approach will help hotels like Café Astoria implement effective food waste reduction initiatives that align sustainability with guest expectations. By adopting this holistic strategy, hotels can promote environmental responsibility while also enhancing operational efficiency.