Research context and background of the research
- The research is based on analyzing food & beverage practices and how they actually can lead to have impact on managing food waste within the Food and Beverage operations in Australia.
- The topic has been chosen for this project because this helps in gain attention of hotel industry towards wastage of food which directly impact on their business operations.. Also food waste impact the environment that may develop negative image of hotel in the market. the research focus on sustainability in hospitality industry which saves money through the reduction of wastage and cost cutting.
- The topic is important as it assist in analyzing the Food & Beverage practices that can impact on managing food wastage in their business. By this, hotels can easily resolve their food wastage issues and lead to recycle the remaining products in proper manner, this will provide them profitability.
Literature review
- According to the view of Mak, et. al., (2020) Four Season Hotel is mainly focus on reduces food wastage which help in lead towards increasing business income and profitability in proper manner. some important reason for this food wastage in Australia which includes too much food and not know how to make accurate use of leftovers.
- In the opinion of Reynolds, et. al., (2019) food wastage is the large part of debate in the social media channels and it is changing the landscape with time. This is important to determine and understand accurate reason for food wastage and however restaurant must try to recycle the reuse the food in better manner.
- As per the view of Filimonau, et. al., (2019) sustainability is important for hotel industry so they need to maintain healthy environment in proper manner. green building in the hospitality sector has developed their enhancing presence with time.
Gap in knowledge
- It has been analyzed that most of the researchers have carried out studies regarding addressing the linkage between food wastage and sustainability.
- It is important for researcher is to identified the food waste and sustainability procedure in the hospitality sector in systematic way.
- The researcher have focused on hospitality sector in general rather than concentrate on one specific nation.
- There is no required justification in examining the outcomes which are connected with the sustainability and food wastage in hospitality industry of Australia.
Research objectives/questions
Research Objectives:
- To analyse the role of food wastage in the hospitality industry.
- To find out the importance of sustainability in the hospitality sector
- To identify the linkage between food wastage and sustainability in the Food & Beverage sector.
Research Question:
- What is the impact of food wastage and sustainability in the Food & Beverage industry?
Methodology
Research Objectives:
- To analyse the role of food wastage in the hospitality industry.
- To find out the importance of sustainability in the hospitality sector
- To identify the linkage between food wastage and sustainability in the Food & Beverage sector.
Research Question: What is the impact of food wastage and sustainability in the Food & Beverage industry?
Research Approach: In this report, the researcher has been used exploratory research approach which helps in collecting and gathering accurate information for completing the project.
Interview design: In this research, Interview process has been conducted where respondents can voluntary participate and they need to fill up the voluntary consent form to give their opinion and reviews regarding the topic.
Population: In this study, the population contains of managers who lead the Four Season hotel of Australia and work hard to reach desired goals. The selected sample size of this research is 10 managers who are given their views and opinions regarding the food wastage and sustainability.
Sample method: In this research, simple random sampling method has been used which help in collecting and gathering correct response of the selected respondents.
Data collection method: The data collected in the interview procedure has been analyzed with the use of graphs and charts.
Data analysis It is that process which helps in maintaining integrity of data which is accurate for research analysis.
Limitations and Ethical considerations
- The major limitation of this research is that researcher needs to select large number of sample size that are gives accurate opinions related to the topic.
- Research objectives should broad and concise in each manner.
- Ethical consideration is important as human being is involved in this research process. There are various ethical issues which arise while conducting research project such as confidentiality, privacy, honesty, integrity and validity of data.
- It is important for researcher is to maintain confidentiality at the time of carrying out research.
Project Implications and dissemination strategy
- The research impact in analyzing the food wastage which directly impact on hotel operations and functions.
- The topic of this project helps in identifying the ways through which Four Season hotel can easily maintain their services and reduction in wastage of food activities in proper manner.
- For this, they should develop effective strategy in which they need to recycle waste food so that this will reduces wastage and enhance profitability.
References
Filimonau, V., & Gherbin, A. (2017). An exploratory study of food waste management practices in the UK grocery retail sector. Journal of Cleaner Production, 167, 1184-1194.
Aschemann-Witzel, J., De Hooge, I., Amani, P., Bech-Larsen, T., & Oostindjer, M. (2015). Consumer-related food waste: Causes and potential for action. Sustainability, 7(6), 6457-6477.
Göbel, C., Langen, N., Blumenthal, A., Teitscheid, P., & Ritter, G. (2015). Cutting food waste through cooperation along the food supply chain. Sustainability, 7(2), 1429-1445.
Charlebois, S., Creedy, A., & von Massow, M. (2015). “Back of house”–focused study on food waste in fine dining: the case of Delish restaurants. International Journal of Culture, Tourism and Hospitality Research.
Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129-145.
Secondi, L., Principato, L., & Laureti, T. (2015). Household food waste behaviour in EU-27 countries: A multilevel analysis. Food policy, 56, 25-40.
Porpino, G., Parente, J., & Wansink, B. (2015). Food waste paradox: antecedents of food disposal in low income households. International journal of consumer studies, 39(6), 619-629.
Mak, T. M., Xiong, X., Tsang, D. C., Iris, K. M., & Poon, C. S. (2020). Sustainable food waste management towards circular bioeconomy: Policy review, limitations and opportunities. Bioresource Technology, 297, 122497.
Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., … & Svenfelt, Å. (2019). Consumption-stage food waste reduction interventions–What works and how to design better interventions. Food Policy, 83, 7-27.
Filimonau, V., Krivcova, M., & Pettit, F. (2019). An exploratory study of managerial approaches to food waste mitigation in coffee shops. International Journal of Hospitality Management, 76, 48-57.