Analysis of Food Waste Management Strategies to the Performance of Selected Up Market Hotels and Restaurant in Northern province in Rwanda; A Case of Volcana Lounge Restaurant and Fatima Hotel
DOI:
https://doi.org/10.53819/81018102t5258Abstract
Food waste management strategy is one among the techniques used to reduce negative impact of food waste in hotel. The purpose of this study was to analyse the food waste management strategies to the performance of selected up market hotel and restaurant in Northern Province in Rwanda case of Volcana Lounge Restaurant and Fatima Hotel. The study's specific objectives were to identify how Volcana Lounge Restaurant and Fatima Hotel managed food waste in 2021–2022, to examine how food waste management strategies affected them, and to determine the revenue affected by food waste. The study used descriptive research design. The target population was 50 Fatima hotel staff working in Food and beverages department and 50 from Volcana Lounge Restaurant staff working in food and beverage department. The data collection was done using questionnaires. The data was analysed by using SPSS Version 21.0. The results showed that, when it came to waste management strategies used at the Volcana Lounge Restaurant which was the prevention of food waste at source and supply chain, 9.1% of respondents gave them less significance, 60.6% gave it significance, and 30.3% said it was very significant consideration. As opposed to the Fatima Hotel, where 3.0% thought it to be of less significance, 42.4% found it to be significant, and 54.5% found it to be quite significant. It is now evident that both companies announced that one of the important tactics chosen to minimize food waste in Volcana Lounge Restaurant and Fatima Hotel is ensuring that the energy, water, and land resources that go into growing the food are used as waste management measures cause by preventing food waste at source and supply chain. Additionally, the study examined how uncontrolled food waste might affect revenue from the sale of food and beverages, and the findings was as follows. In the restaurant Volcana Lounge, 54.5% of respondents said it was to a big extent, while 45.5% said it was to a moderate extent. As a result, there is a sizable loss in the income generated from the sale of food and drink, which may be due to uncontrolled food waste. The study concludes that both Volcana Lounge Restaurant and Fatima Hotel exhibit diverse and environmentally conscious food waste management strategies, with a notable emphasis on source reduction and methane prevention. Furthermore, the study highlights the direct correlation between effective waste management and revenue generation, underlining the essential role of waste reduction in achieving financial and environmental sustainability in these establishments. The study recommends that both Volcana Lounge Restaurant and Fatima Hotel invest in research and technology to reduce food waste at its source, along with educational programs to increase awareness of environmental impacts. Partnerships with suppliers for intelligent packaging and eco-friendly materials should be explored. Additionally, the implementation of aggressive food waste tracking systems, cost-benefit analysis, environmental audits, and initiatives to turn waste into revenue are advised. Performance metrics should be established to evaluate the effectiveness of strategies and serve as a model for the industry.
Keywords: Food Waste Management Strategies, Performance, Market Hotels and Restaurant, Rwanda
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