RSUSSH 2020

IN20-268 Food Waste Management in Food and Beverage Department for Hotel 4.0

Presenter: Patteera Pantaratorn
Rangsit University, Thailand

Abstract

           The problem of food waste become a significant global issue that is affected directly to the environment, especially a major contribution of food from the food and beverage department of the hotel 4.0. The objectives of this paper were to study and suggest the process of reducing food waste in the food and beverage department of the hotel 4.0 in both demand and supply perspective. Results were shown that the process of pre-order planning, ordering, receiving, storage and preservation, cooking, controlling, consuming, food processing, and food waste recycling was important determinants to reduce food waste. Also, the technology which becomes great equipment of control and support for reducing food waste from the food and beverage department efficiently.

Keywords: Food Waste; Food and Beverage Department; Behavior

Citation format:

Pantaratorn, P., Sukmongkol, D., Niemchai, S., & Sirichotnisakorn, C.. (2020). Food Waste Management in Food and Beverage Department for Hotel 4.0. Proceeding in RSU International Research Conference, May 1, 2020. Pathum Thani, Thailand.

QUESTIONS & ANSWERS

สุมามาลย์ ปานคำ (Participant)

This research is interesting. How will you know that the process you are proposing is better than other processes?

Patteera Pantaratorn (Presenter)

Thank you for the question of khun สุมามาลย์ ปานคำ.

The researcher cannot guarantee that this process is better than the other one. We try to summaries the best way and create the suitable process which many organizations can use like a basic or first step to reduce the food waste problem.

ผศ.ดร. นพปฎล ธาระวานิช (Chairperson)

What do you think is the best way to manage food waste? 

Patteera Pantaratorn (Presenter)

Thank you for the question of ผศ.นพปฎล ธาระวานิช.

The best way to mange food waste is planning. We have to plan in many aspects to reduce food waste such as the amont of food to buy, the amount of food to cook in each time or event, how to store the food, and  how to prepare raw materials before cooking, etc. Not only in the companies  or organizaions but in the households need to aware for this problem ast well.

Panlop (Visitor)

The concept of developing foodwast in interesting 5-star hotels  What is the trend?

Patteera Pantaratorn (Presenter)

Dear ผศ.นพปฎล ธาระวานิช,

        Thank you for your question.

       The best way to mange food waste is planning. We have to plan in many aspects to reduce food waste such as the amont of food to buy, the amount of food to cook in each time or event, how to store the food, and  how to prepare raw materials before cooking, etc. Not only in the companies  or organizaions but in the households need to aware for this problem as well.

       Understanding the problem, Planning, and Presenting. Firstly, the researcher focuses on the organization or owner, they should educate employees to understand and acknowledge the problem of food waste. Secondly, they should make an argument or policy together which appropriate in both theory and practical ways. Thirdly, they must present the result of benefit of managing and reducing food waste. 

Patteera Pantaratorn (Presenter)

Dear Panlop,

Thank you for your question.

The hotel have to create the platform to educate all staffs and customers about food waste in term of crisis and provide the process to solve this problem.

PHARITA (Visitor)

This process is suitable for small restaurants or not?

Patteera Pantaratorn (Presenter)

Dear Pharita,

Thank you for your question.

This process is suitable for all scales of restuarant to manage and reduce food waste.