Total Quality Management to reduce food waste and increase profitability

This research explores the use of Total Quality Management (TQM) to reduce food waste and increase profitability in the hospitality industry, with a case study on Hilton Hotel. It discusses the concept of TQM, reasons for food waste, and how TQM can be used to reduce waste and improve profitability. The research approach is mixed, using both qualitative and quantitative methods, and data will be collected through primary sources (employee survey) and secondary sources (existing literature). The research aims to provide recommendations for reducing food waste at Hilton Hotel through TQM.