Türkiyede Faaliyet Gösteren Konaklama İşletmelerinde Gıda İsraf Boyutunun Belirlenmesi: Helal Konseptli Oteller Çerçevesinde Bir Araştırma (Determınatıon of Food Wastıng in Accommodatıon Busınesses Operatıng in Turkey: A Research in the Framework of Halal Concept Hotels)

Mustafa YILMAZ; Aybuke CEYHUN SEZGİN

doi:10.21325/jotags.2022.1013

Authors

Mustafa YILMAZ
Aybuke CEYHUN SEZGİN

DOI:

https://doi.org/10.21325/jotags.2022.1013

Keywords:

Halal concept hotel, Food waste

Abstract

In this research, it is aimed to find solutions to these issues by examining the current situation, reasons, precautions and recycling dimensions of food waste in accommodation businesses, which is one of the sectors where food waste occurs in large quantities. For this reason, in this research carried out to determine the effect of halal concept on food waste in accommodation businesses, the opinions of the kitchen chefs of halal concept and non-halal concept hotels on food waste were used. As a result of the research, it has been determined that halal concept hotels do not have any differences in food waste policies and efforts to recycle the food waste and food waste compared to non-halal concept hotels, and these businesses can ignore food waste because they aim at customer satisfaction. It has been determined that factors such as insufficient number of personnel in the kitchens of the enterprise, inexperience of the existing personnel, unplanned workload, underdeveloped kitchen technology, unconscious consumption in the service section, presentation with large serving plates and unbalanced portioning are among the causes of food waste.

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Türkiyede Faaliyet Gösteren Konaklama İşletmelerinde Gıda İsraf Boyutunun Belirlenmesi: Helal Konseptli Oteller Çerçevesinde Bir Araştırma (Determınatıon of Food Wastıng in Accommodatıon Busınesses Operatıng in Turkey: A Research in the Framework of Halal Concept Hotels)

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