Food wastage in hospitality

Updated: over 1 year ago
Location: Mount Lawley, WESTERN AUSTRALIA
Deadline: ;

Project Outline:
Hotel employees are in the eye of the storm witnessing food wastage on a daily basis. The appetite for more food often results in more leftovers. The hospitality industry generates an enormous amount of food wastage from hotel guests. Despite food wastage being a perennial and pertinent issue, there has been a paucity of studies who have investigated food wastage in the hospitality industry. Understanding this research gap of food wastage is imperative given the social, financial, environmental and morale implications in this dynamic industry. Why do hotel guests waste food? How are hotel employees affected when witnessing food wastage? What are the managerial solutions to prevent food wastage? What are the theoretical underpinnings which could be used to investigate food wastage?

Desired Skills: Quantitative, Qualitative and Mixed Methods

Project Area: Hospitality, Supply Chain, Social Marketing

Supervisor(s): Dr. Edmund Goh; A/Professor Ferry Jie

Project level: Honours, Masters, PhD

Funding: Applicant should apply for ECUHDR or RTP Scholarship

Start date: 2018


Similar Positions