Özet:

Food waste is one of the most important expense items to be controlled in the hospitality industry. This study was carried out in order to determine the food wastes that occur in the hotel businesses, to examine the existing practices for preventing and evaluating these wastes, and to make suggestions for the prevention of food waste. For this purpose, data were obtained from the kitchens of four and five star hotels operating in Trabzon. Semi-structured interview and unstructured observation techniques were used as the basic data collection method. According to the findings, it has been determined that the most waste occurs in the post-service stage in hotel businesses. It is understood that this is caused by the fact that customers take more than they can consume on their plates and order in large quantities. It has been stated that the food residues left on the plates are sent to animal shelters, shared with the staff or thrown away without any application. It has been revealed that mostly vegetable wastes occur during production. It has been stated that the vegetable wastes suitable for use are used in soups, condiments or different products. In addition, it has been determined that all departments work in cooperation to minimize food waste in hotel businesses, large amounts of stocks are not made, the oils used in the kitchen are accumulated and delivered to the municipalities, and warehouse controls are provided regularly to prevent the food in the cabinets from turning into food waste.

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