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Innovative Methods of Waste Reduction in the Food Production Department of Hotels and Restaurants
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Author(s): Rajeev Semwal (Amity University, Greater Noida, India), Mahesh Kumar Bairwa (State Institute of Hotel Management, Jhalawar, India), Nandita Tripathi (Amity University, Greater Noida, India)and Anubhav Chauhan (Amity University, Greater Noida, India)
Copyright: 2024
Pages: 18
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.ch009
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Abstract
The resort and restaurant meal production departments' creative waste-reduction solutions for sustainability and culinary operations are examined in this book chapter. Innovative operational and environmental conservation techniques are assessed for feasibility. The study optimises procurement and reduces stock using cutting-edge generation, inventory control, and statistical analytics. It discusses how real-time monitoring might help avoid overpurchasing's environmental impact. The authors discuss nose-to-tail and root-to-stem cooking. Case studies from major institutions indicate these tactics reduce food waste and improve dining experiences. Human considerations include waste minimization and worker training. The chapter emphasises accountability and awareness to build a sustainable culinary team culture. To help hospitality workers reduce waste, this ebook offers various unique methods. As culinary operations prioritise sustainability, this participation encourages superb alternatives and environmentally responsible practices in inns and restaurants.
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