Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal

The hospitality industry is one of the industries that are continuously growing and this industry is thriving in Malaysia. Hotel is one of under hospitality industry. Buffet served in the hotel is a consumer preference of dining-out trend, which resulting in overproduction and waste occurrence. Henc...

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Main Authors:	Samsuddin, Zainab, Zainal, Nur Alyaa Mastura
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Consumer behavior Consumers' preferences Consumer research Including consumer profiling
Online Access:	https://ir.uitm.edu.my/id/eprint/100403/1/100403.pdf
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id	my-uitm-ir.100403
record_format	uketd_dc
spelling	my-uitm-ir.1004032024-08-24T17:16:17Z Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal 2021 Samsuddin, Zainab Zainal, Nur Alyaa Mastura Consumer behavior. Consumers' preferences. Consumer research. Including consumer profiling The hospitality industry is one of the industries that are continuously growing and this industry is thriving in Malaysia. Hotel is one of under hospitality industry. Buffet served in the hotel is a consumer preference of dining-out trend, which resulting in overproduction and waste occurrence. Hence, it needs to be overhauled by tackling the best alternative to reduce food waste in hotel industry. This study designed to identify the alternative approaches in handling food waste, thus analyzing the best approach which has been efficient to tackle this matter. The content analysis was used in this study. Secondary data was used as the source of ideas and thoughts from various journal databases such as Emerald Insight, ProQuest, Science Direct and Google Scholar. Related information is being gathered and discussed based on the main objective of this study. The result from this study revealed that prevention waste at source, donating unconsumed food to those in need, recycling and composting program, awareness among the organization, green practices involvement, technology involvement and promoting campaigns and programs can be applied in managing food waste from being worse. As a result, preventing food waste at the point of generation is the crucial step to reduce food waste matter. Finally, the argument of the results obtained are provided in the discussion chapter of paper followed by the conclusion and recommendation for further research. 2021 Thesis https://ir.uitm.edu.my/id/eprint/100403/ https://ir.uitm.edu.my/id/eprint/100403/1/100403.pdf text en public degree Universiti Teknologi MARA, Terengganu Faculty Of Hotel & Tourism Management Sulong, Siti Nurhanifah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Sulong, Siti Nurhanifah
topic	Consumer behavior Consumers' preferences Consumer research Including consumer profiling
spellingShingle	Consumer behavior Consumers' preferences Consumer research Including consumer profiling Samsuddin, Zainab Zainal, Nur Alyaa Mastura Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
description	The hospitality industry is one of the industries that are continuously growing and this industry is thriving in Malaysia. Hotel is one of under hospitality industry. Buffet served in the hotel is a consumer preference of dining-out trend, which resulting in overproduction and waste occurrence. Hence, it needs to be overhauled by tackling the best alternative to reduce food waste in hotel industry. This study designed to identify the alternative approaches in handling food waste, thus analyzing the best approach which has been efficient to tackle this matter. The content analysis was used in this study. Secondary data was used as the source of ideas and thoughts from various journal databases such as Emerald Insight, ProQuest, Science Direct and Google Scholar. Related information is being gathered and discussed based on the main objective of this study. The result from this study revealed that prevention waste at source, donating unconsumed food to those in need, recycling and composting program, awareness among the organization, green practices involvement, technology involvement and promoting campaigns and programs can be applied in managing food waste from being worse. As a result, preventing food waste at the point of generation is the crucial step to reduce food waste matter. Finally, the argument of the results obtained are provided in the discussion chapter of paper followed by the conclusion and recommendation for further research.
format	Thesis
qualification_level	Bachelor degree
author	Samsuddin, Zainab Zainal, Nur Alyaa Mastura
author_facet	Samsuddin, Zainab Zainal, Nur Alyaa Mastura
author_sort	Samsuddin, Zainab
title	Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
title_short	Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
title_full	Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
title_fullStr	Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
title_full_unstemmed	Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal
title_sort	alternative approaches in handling food waste in hotel industry / zainab samsuddin and nur alyaa mastura zainal
granting_institution	Universiti Teknologi MARA, Terengganu
granting_department	Faculty Of Hotel & Tourism Management
publishDate	2021
url	https://ir.uitm.edu.my/id/eprint/100403/1/100403.pdf
_version_	1811769077455126528

Alternative approaches in handling food waste in hotel industry / Zainab Samsuddin and Nur Alyaa Mastura Zainal

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