Handling Food Waste in The Hotel Industry

Analyzing solid waste management practices for the hotel industry

The current study aims to analyze waste characteristics and management practices of the hotel industry in Hoi An, a tourism city in the center of Vietnam. Solid wastes from 120 hotels were sampled, the face-to-face interviews were conducted, and statistical methods were carried out to analyze the data. The results showed that the mean of waste generation rate of the hotels was 2.28 kg/guest/day...

Analytical methods for waste minimisation in the convenience food industry.

Waste creation in some sectors of the food industry is substantial, and while much of the used material is non-hazardous and biodegradable, it is often poorly dealt with and simply sent to landfill mixed with other types of waste. In this context, overproduction wastes were found in a number of cases to account for 20-40% of the material wastes generated by convenience food manufacturers (such ...

Web Services in Hotel Industry

The hotel industry is in need of efficient, integrated, and economic supply chains and circulation processes. This paper introduces a project of integration of hotel management systems by web services technology. We discuss how web services will consent to the hotel industry by automating product distributions and providing better services to buyers, suppliers, and prospective partners. The pro...

Brand Equity in the Pakistani Hotel Industry

Brand equity is considered as the most important aspect of branding, which is a set of brands’ assets and liabilities, its symbol or name that subtracts from or adds the value provided by a product or service to a firm and customers. The current research endeavor was to identify the interrelationship of customer-based brand equity dimensions (brand awareness, brand loyalty, brand image, and ser...

Fundamentals of the Hotel & Catering Industry