Reduction strategies of food waste in selected hotels in Owerri Department: Hospitality Management By: Arinze1 Project ID: 5456 Rating: (3.3) votes: 6Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractThis research“Reduction strategies in food waste in selected hotel in Owerri using Home Land and Riverside Hotels as a case study” aims to fill the knowledge gap with regards major causes of food waste, how to reduce food waste and generate revenue, to identify the waste audits and to understand the benefit of minimizing food waste. The research finds out that the major cause of wood waste is from the production, processing and retailing phase ie the excessive portion size and eating culture of consumers. The researcher finds out five important formats of minimizing food waste through the following: buy what you need, eat what you buy, keep food fresh, don’t over prepare and ask for a doggle bag. The material used for data collection was questionnaire. The distributed questionnaire was 40 and the number of hotel outlets where it was distributed was 5. In conclusion, the study highlight that the solution to this problem is by applying the five (5) format which was listed above, by training staff on how to use mechanized machinery for production and processing stages, by employing trained staff in the hotels who know the importance of waste audit and finally by identifying ways of legally reuse serving food waste opposed to simply throwing away....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»The causes of food poisoning - effect and their control»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel