FOOD WASTE MANAGEMENT IN SOME SELECTED HOTELS IN KUMASI
FOOD WASTE MANAGEMENT IN SOME SELECTED HOTELS IN KUMASI
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Date
2023-02
Authors
FAUSTINA KUSI
7201180046
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Abstract
Food waste has been a major problem in most Ghanaian hotels. This leads to low income generation in hotel restaurants, increases our carbon footprint, contributing to global warming and climate change. To this effect, the main aim of this study was to determine or to ascertain the food waste management is some selected hotels in Kumasi. In achieving this aim, the following objectives were put forward; to investigate how food waste is being managed; to explore how food waste is handled in hotels premises; to examine how the operating system should be improved to enhance the overall management results. The methodology employed quantitative approach with cross sectional research design where questionnaires were administered through simple random technique in selecting the various professionals needed for this study. The targeted population was 56 Cooks, 45 Commis, and 68 Chefs, from Six (6) different hotels in Kumasi. The sample size of the study was 48 with 25 Cooks, 13 Commis, and 10 Chefs. All the 48 questionnaires administered were retrieved. The data was then analyzed using descriptive statistics while RII ranking technique was used in ranking the various determinants. The findings depicted that, the critical ways of managing food waste in hotels are; Avoid over buying stock, store food correctly, and practice stock rotation regularly. The study also depicted that some of the ways of handling food waste in hotels are: Dispose waste food, incinerate waste food and compost waste food. The research recommended that, management of hotels should organize waste audit frequently. Also, hotels should keep restaurant waste management log to keep track of food waste. Last but not least, over buying stock should be avoided.