Her şey Dahil Sistemde Çalışan Mutfak Şeflerinin Sıfır Atık Uygulamalarına Bakış Açıları: Antalya Beş yıldızlı Her şey Dahil Sistem Otel Örneği (The Perspectives of Cuisine Chefs Who Work in the All-Inclusive System on Zero Waste Applications; An Antalya Five-Star All-Inclusive System Hotel Example)

Abstract

This study was aimed to determine the perspectives of the cuisine chefs, who work in the all-inclusive system at the hotel enterprises, on zero waste applications. In this study, which was planned as a qualitative case study, a five-star hotel working in the all-inclusive system was determined as the case. In this context, semi-structured interviews were held with 17 persons working in the kitchen department of the all-inclusive five-star hotel which was located in Antalya and determined as the case. The data collected from the participants were subjected to content analysis, and as a result of this analysis, three themes were determined: “the occurence of the wastes in the hotel kitchen’s sections”, “the effect of the all-inclusive system on the occurence of the food waste at the hotel enterprises” and “zero waste applications at the hotel enterprises. According to results of the study, the most food wastage in hotel kitchens occurs in hot, cold, breakfast and vegetable preparation departments. It is inferred from the study that all inclusive system increases the amount of food wastage in hotel establishments. Moreover, it is determined that in hotel and restaurant establishments; food wastes are being separated in waste containers to minimize the food waste, the oils being used in kitchens are being collected in barrels and being separated afterwards, temperatures of the fridges are being tuned to prevent foods from decomposing and turning into food waste, leftover foods are being used in personnel kitchen or being sent to animal shelters, and kitchen personnel are being traine