Future Foodservice Waste Management

Nicholls, Leland L.; Nystuen, Courtney W.

doi:10.1177/109634809301700119

Cited by 8 publications

(9 citation statements)

References 4 publications

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“…Looking at food waste issues, Nicholls and Nystuen (1993) discussed food service waste management and proposed the need for a "metabolic restaurant". Ghiselli et al (1995) further estimated the amount of solid waste generated in school food service operations.…”

mentioning

confidence: 99%

Environmental management research in hospitality

Chan

Hsu

2016

IJCHM

149

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mentioning

confidence: 99%

Environmental management research in hospitality

Chan

Hsu

2016

IJCHM

149

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“…Apart from statistical data and reports emphasizing financial and marketing information, the environmental impact of hotels is not recorded in their annual reports (Chan, 2005). Nicholls and Nystuen (1993) highlighted numerous programs aimed at promoting waste reduction through reusing and recycling in which the hospitality industry is involved. They even went as far as to predict that "the metabolic restaurant" would appear one day.…”

Section: Environmental Practicesmentioning

confidence: 98%

The Response of Hotels to Increasing Food Costs due to Food Shortages

Mackenzie

Cheung

Law

2011

Asia Pacific Journal of Tourism Research

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the hotel industry in Hong Kong had to respond to a steady price increase in general food items and in basic food commodities. As most hotels in Hong Kong predict their food cost budgets a year in advance, these sudden and unexpected increases in food commodities came at a time when there was a downturn in the global economy in the wake of the financial crisis and a worldwide influenza A (H1N1) epidemic. There have been articles published in hospitality and tourism journals that have discussed the issue of food cost and control in hotels resulting from poor storage and purchasing, portion control, and preparation and production methods. However, none of the previous studies has examined the sudden and rapid increases in the cost of foods and the impact that this has had on the hotel industry. The measures adopted by Hong Kong hotels of different tiers to control or reduce expected food costs are analyzed in this study. This study employed a cross-sectional exploratory design, encompassing indepth personal interviews with food and beverage managers and executive chefs in high-, mid-and low-tier hotels in Hong Kong. Empirical findings revealed that mid-and low-tier hotels found the increases in commodity prices challenging and thus employed innovative methods to combat rising food costs. High-tier hotels were more concerned about satisfying customers' needs by maintaining high-quality food products and services. The findings indicate that hotels and restaurants at all points of the market adopted functional strategies to increase their efficiency and profitability. Based on the operating experience of existing hotels, this study demonstrates that enhancing the quality of suppliers' commodities, good staff communication and training practices, and innovative ideas can improve a hotel's financial situation.

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“…A combination of these methods, as illustrated by Cartier (1997) , should be tailored for an individual businesses waste management needs. Nicholls and Nystuen (1993) , therefore, expected that waste management was to be one of the most important issues that the hotel industry would face in the future. On the other hand, Stipanuk (1996) and Pizzolato and Zeringue (1993) reported that the laws and regulations that require hospitality or other fi rms to dispose of waste materials in a certain fashion are still few.…”

Section: Waste Managementmentioning

confidence: 99%

Benchmarking Waste Disposal in the Egyptian Hotel Industry

Ball¹,

Taleb²

2011

Tourism and Hospitality Research

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The growing environmental awareness among tourists, governments and other bodies, the sustainability of resources, waste management and the greening of hotels have resulted in waste becoming a critical issue for the industry. Waste disposal and its regulation are both important and complex in Egypt and as a result the Law 4 / 1994 for the Protection of the Environment was enforced. This study aimed to investigate the weight of solid waste produced by fi ve star hotels in Cairo and to identify whether this weight complies with international standard benchmarks. Questionnaires were distributed to hotel executives responsible for monitoring waste management programmes. It was found that since 1994 hotels have started some successful waste management practices. However the weight of the waste produced by a number of hotels still exceeds the international benchmarks. A recommendation is that existing legislation needs to be amended to further both environmental and waste management practices.

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Future Foodservice Waste Management

Cited by 8 publications

References 4 publications

Environmental management research in hospitality

Environmental management research in hospitality

The Response of Hotels to Increasing Food Costs due to Food Shortages

Benchmarking Waste Disposal in the Egyptian Hotel Industry

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