Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

The problem of food waste in services, which is global and essentially affects the entire world, a major challenge for hospitality industry. At same time, it should be noted that this has not been sufficiently studied, makes difficult to reduce effectively. study was carried out four hotels late 2019 early 2020. In order determine scale waste, diary method used, consists systematically recording, seven days, forms prepared workstations, weight all products unused food, including stage technological process. under study, most wasted serving department, i.e., buffet dining room or form plate (on average 72.55% food). After taking into account number hotel guests served, found investigated facilities, an 0.046 kg from each offered constituted 5.8% its weight. sum, stated necessary educate both services staff consumers. Employees trained proper handling food. Consumer education, on other hand, directed toward raising awareness negative impact such as natural environment. addition, indicate what action everyone can take limit phenomenon, whether at home, workplace, service establishment.