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Essay on Food waste in Restaurant

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Added on  2019-12-04

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“An evaluation of the extent to which Food waste in restaurants has had an impact on the hospitality industry. Discuss how the industry is working towards developing awareness and meeting customers’ needs”. For any business, the ultimate aim is to gain maximum profit and this is possible only when they understand their customers and provide them with product and services which will satisfy them. However, it is also important that organizations like Gastronomy trend Jimmy Spices need to take proper steps with the help of which they will be able to reduce the cost which is incurred by the firm. Gastronomy trend Jimmy Spices is one of the fastest-growing hotels and in order to reduce the negative impact, Foodservice industry can be determined as one of the most recognizable areas of food waste in the UK.

Essay on Food waste in Restaurant

   Added on 2019-12-04

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Essay on Food waste in Restaurant_1
“An evaluation of the extent to which Food waste in restaurants has had an impact on thehospitality industry. Discuss how the industry is working towards developing awareness andmeeting customers’ needs”.For any business, the ultimate aim is to gain maximum profit and this is possible onlywhen they understand their customers and provide them with product and services which willsatisfy them. However, it is also important that organizations like Gastronomy trend JimmySpices need to take proper step with the help of which they will be able to reduce the cost whichis incurred by the firm. This is a restaurant which frequently takes feedback and suggestionsfrom their employees and customers (Betz, Buchli and Müller, 2015). Accordingly, they focuson developing services which will be helpful in attracting customers and gaining profit. In thiscontext, there are many areas in which firm can take appropriate step through which cost can bereduced and profit can be earned. With this respect, food wastage in restaurant is one of themajor issues because of which cost increases. Food service industry can be determined as one ofthe most recognizable areas of food waste in the UK. According to a survey, it has been foundthat about 27% of the people leave food during end of a meal out. On the daily basis, restaurantsthrow tons of food instead there are many people who die because of hunger on same planet.In accordance with the case, food wastage has high negative impact over the businessoperations. It leads to increase cost and it also has negative impact over the environment.Gastronomy trend Jimmy Spices is one of the fastest growing hotels and in order to reduce thenegative impact, it is important for the firm to make proper step with the help of which profit canbe gained (Papargyropoulou, Lozano and bin Ujang, 2014). Further, environment is highlyeffected because of wastage. When food waste is dumped then these are mainly burnt and thisproduces smoke as well as negatively affects the air. Moreover, it causes diseases like asthma,lung cancer, etc. One of the main advantages of reducing wastage is that organization will beable to increase their profit. In this context, firm can make use of following step through whichthey will be able to reduce wastage. First of all, cited firm should develop a waste managementteam which will look after the garbage. In a week time, they will make a note of total wastagewhich is incurred by the firm during preparing food products. On the other hand, wastage whichis occurred by leaving the food by customers will be noted separately. However, waste which ismade during the process of preparing food is known as pre wastage and which is caused afterconsumption is called post wastage (Beretta, Stoessel and Hellweg, 2013). 1
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There are many issues which are seen in employees because of wastage. It is importantthat organization should provide their customers with all the necessary equipment with the helpof which better services can be provided and health can be protected. There are many firmswhich throw all their waste at one place or same dustbin. With this respect, there are manyproducts which can be reused or recycled. When these products are dumped all together, thenthey cannot be reused and recycled effectively. It is recommended that organizations shouldmake or develop their dustbin in such a way that they divide wastage on the basis of recycle,compost and landfill. Customers who visit the restaurant just order the food or dish which theywant to consume. However, they do not think that they are able to complete it or not. As a result,food is wasted and it is dumped. In this context, it is important that awareness should be spreadso that they will not waste the food (Katajajuuri, Silvennoinen and Reinikainen, 2014). In thiscontext, it is also important for the restaurant that they can train their employees accordingly.There are different departments in a restaurant and among these departments, kitchen staffprepare food and it causes lot of wastage. It is important that firm should provide all thenecessary equipment so that they will be able to reduce the wastage level. Further, there aremany products in the wastage which can be reused. It is suggested to make the use of theconcepts such as reduce, reuse and recycle. Employees should be trained in such a way that theycan understand the importance of evaluating waste. Before providing training, it is important forthe management to make them understand about the benefits and results (Williamson, Block andKeller, 2016). Moreover, the simplest way to sort different waste is by making use of differentcontainers. It is important to sort wastage which includes paper, glass, organic waste, plasticbottles, etc. This becomes easy for the employees to measure the weight of wastage.Management should make sure that employees are provided with protective cloths andequipment. It includes gloves, protective masks, goggles, etc. In addition to this, all the rulesshould be mentioned about restaurant operations in the employee's handbook. Further,organizations can make the use of different ideas through which they will be able to reduce thewastage (O’Donnell, Deutsch and Katz, 2015). In this context, first of all, firm should frequentlychange their menu. Dish on which high amount of wastage occurs, size of that dish should bereduced. Further, all the food products should be identified which have the most leftover.Quantity of such products should be reduced. This will improve the quality of food product and2
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