Food Waste Reduction: Consumer Education in Hotel Buffet Study

This presentation addresses the critical issue of food waste, particularly focusing on consumer behavior in hotel buffets. It outlines a research methodology designed to investigate consumer reactions before and after receiving education on food waste and good eating habits. The study employs a mixed-methods approach, combining qualitative and quantitative techniques, including surveys, questionnaires, and direct observation of consumer behavior in buffet settings. A sample of 150 participants, comprising both food consumers and hotel staff, will be involved in data collection. The research aims to evaluate the impact of educating consumers on their food handling habits and to identify key factors influencing food waste. Data analysis will be conducted using SPSS to test hypotheses and determine the relationship between consumer behavior before and after the educational intervention. Ultimately, the presentation highlights the potential for reducing food waste through targeted consumer education initiatives.

Food and Beverage Management
Name:
Institution:
Course Code:

Scope Of The Presentation
The presentation will
focus on three main
aspects;
Research problem
Research methods
Survey questions
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Research Problem
The world produces large amounts
of food for human consumption.
1/3rd of the food produced internationally
end up being wasted despite different
ramifications in social, environmental and
economic aspects (Arnold, 2010).
Purpose of the plan: to design a methodology
investigating the reaction of consumers hotel buffet
before and after educating them

Research Methods
 The study uses; qualitative &
quantitative approaches.
 3 key design focus;
Qualitative Vs. Quantitative
research
 Empirical Vs. Desk research
 Breadth Vs. Depth

Quantitative Approach
Methods; survey study , questionnaire and
observation.
Action plan;
visiting the hotel buffet
observing different behaviors of consumers in
the process of handling food
Scenarios of observation; before and after
they are educated on good eating habits.

Cont.…
 Questionnaire and survey study should be applied in
data collection.
 The sample; 150 participants (100-food consumers,
50-hotels workers).
 Impartial gender representation; ratio of 1:1, i.e. 25
male hotel attendants and 25 female hotel
attendants.
https://twitter.com/unfao

Cont.…
 Study Population;
two groups will be
involved in data
collection
experiments.
 Research time
limit; I week reduce
food wastage.

• Vital aspects;
Daily behavior of each consumer
changes in food management wastage
after training.
CONT.…

Strategic Steps
Data collection on the mode of food handling
Testing Hypothesis for 2nd experiment
In this experiment, the participants will be educated on
eating
habits. Results of this experiment will be different from the
1st experiment.
The researcher will evaluate the decision of the 1st
experiment and 2nd experiment to determine the
relationship between 1st and 2nd experiment.

Analysis of the Data
Tool; SPSS 2010 version
for data analysis
Testing the hypothesis; t-
test using ANOVA (Gamble,
2016).
Verdict; acceptance or
rejection of the hypothesis
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Conclusion
 The amount of food wastage
from the buffets are thought
to be off the charts.
 Customers waste credible
amounts of food .
 Food wastage results from
poor eating habits.

References
Arnold, J. (2010). Coaching skills for leaders in the workplace: How
to develop, motivate and get the best from your staff. How to
Books.
Camm, J.D. (2016). Essentials of business analytics. South-Western
College Pub.
Davis, B., Lockwood, A., & Pantelidis, I. (2012). Food and beverage
management. Routledge.
Gamble, J.E. (2016). Essentials of strategic management: The quest
for competitive advantage. McGraw-Hill Education.
June, P.P. (2016). Foodservice management: Principles and
practices, global edition. Person education.