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Customer Consciousness Towards Food Wastage in the Indian Hospitality Industry
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Author(s): Koppala Venugopal (Aditya Institute of Technology and Management, India), Saumendra Das (GIET University, Gunupur, India), Vakamullu Gopalakrishna (Aditya Institute of Technology and Management, India)and Rohit Bansal (Vaish College of Engineering, India)
Copyright: 2024
Pages: 19
Source title:
Sustainable Disposal Methods of Food Wastes in Hospitality Operations
Source Author(s)/Editor(s): Amrik Singh (Lovely Professional University, India), Pankaj Kumar Tyagi (University Institute of Tourism and Hospitality Management, Chandigarh University, Mohali, India)and Anshul Garg (Taylor's University, Malaysia)
DOI: 10.4018/979-8-3693-2181-2.ch003
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Abstract
Customer consciousness towards food wastage in the Indian hospitality industry encapsulates a study exploring the awareness and attitudes of customers in the Indian hospitality sector regarding food wastage. By examining various factors, including cultural norms, economic considerations, and communication strategies, the research aims to discern the level of consciousness among customers in mitigating food waste. A method mix of descriptive design, mixed approach, convenience sampling, and cross-sectional survey method was carried out. The analysis associated with classification with ML applications, factor analysis and multiple regression analysis were used. Insights from this investigation contribute to fostering sustainable practices within the hospitality industry and addressing the broader issue of food wastage in India. This chapter highlights the significance of understanding customer perspectives in developing effective strategies for reducing food waste in the dynamic landscape of the Indian hospitality sector.
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