Advisers

Angelica E. Beltran

Discipline

Hospitality Management

Abstract

The hospitality industry generates substantial food waste, creating long-term operational and environmental challenges. This study examined waste management practices in the Food and Beverage Department of Astoria Plaza Hotel, including their strengths and areas for improvement. It explored approaches that could support more effective and efficient sustainability practices in the department. The study used a quantitative method and involved 29 Food and Beverage staff members and 1 manager at Astoria Plaza Hotel. Data were collected through a structured and validated survey questionnaire. Percentage, ranking, and weighted mean were used to assess the effectiveness of existing practices and generate data-informed recommendations for improving sustainability in the department. Food and Beverage staff reported practicing portion control, responsible food preparation, recycling, waste segregation, staff training, operational controls, and guest engagement. Waste segregation and food preparation received particularly strong assessments. Most respondents were young to mid-career frontline staff and were predominantly male. Reported challenges included limited recycling technology, inefficient systems, budget constraints, and pressures arising from daily operations. A strategic plan emphasizing improved technology, staff training, financial support, and regular monitoring was proposed. The findings showed strong support among mid-tenure staff for sustainable practices, particularly waste segregation and food preparation. Recycling processes and portion-control tools were identified as areas for improvement. Despite limitations and possible biases in the data, the findings suggest that technology, training, and staff and guest engagement may help strengthen sustainability practices in hospitality operations.

Keywords

food preparation, waste segregation, recycling, staff training, food waste, sustainable approaches, portion control, guest engagement