Yiyecek İçecek İşletmelerindeki Gıda Kaybı ve İsrafının Maliyete Etkisi (The Effects of Food Loss and Wastage on Cost in Food and Beverage Businesses: Research on Kitchen Staff)

Abstract

Although food waste has become a global social, political, environmental and economic problem, there is not enough research done to understand the causes and effects of food waste. For this reason, this research was conducted on kitchen staff in order to examine the effect of food loss and waste in food and beverage businesses on the cost. Questionnaire technique, one of the quantitative research methods, was used in the research. The universe of the research is from the kitchen personnel who continue their profession in 4-star, 5-star hotels and high-level restaurants in Istanbul, Bolu, Afyon and Sakarya; The sample of the research consists of 228 kitchen personnel selected from these hotels and restaurants by appropriate sampling method. Data analysis was done with PLS. According to the results obtained from the study, it was determined that although the education level of the participants was high, they did not have any awareness or perception that preventing food loss and waste in production would reduce operating costs. In this context, it is recommended to review the education provided at universities.