Reducing Food Waste and Increasing Profit: TQM at Hilton Hotel

This research project investigates the application of Total Quality Management (TQM) to reduce food waste and enhance profitability, using Hilton Hotel as a case study. The introduction highlights food waste as a significant environmental, social, and economic concern, particularly within the hospitality sector. The aim is to analyze TQM's effectiveness in minimizing food waste and boosting profitability at Hilton Hotel. Objectives include studying TQM concepts, identifying the causes of food waste, and recommending TQM-based strategies. The literature review covers TQM principles and the reasons for food waste, such as over-purchasing and spoilage, while also exploring how TQM can be used to reduce food waste and increase profitability. The research methodology includes both primary and secondary research, employing questionnaires for data collection, and the findings reveal that Hilton Hotel has taken measures for food waste management but not all staff are involved in the process, with the majority of respondents recognizing the link between food waste management and profitability. The research concludes with recommendations for improving production forecasting and purchasing practices to further minimize waste.

Research Project

 INTRODUCTION
 Aim
 Objective
 Research Questions
 Literature review
 Research Methodology
 Data Analysis and Interpretation
 Research Outcome
 CONCLUSION
 RECOMMENDATIONS
 REFERENCES
Table of Contents

Research Title
Total Quality Management to reduce food waste and
increase profitability

 Food waste is concerned with food that if fit for consumption and to be eaten but
remains uneaten and get wasted. Food waste is a social and humanitarian concern but
most importantly it is a environmental concern and is a very important environmental
issue. Food waste in organisation, not only contribute to environmental concerns but
also increases cost of the organisation and hospitality organisations get significantly
affected by this, because food being important part of their operations. Total quality
management is a approach of management in which organisations involve all members
of organisation and is mainly focused on increasing customer satisfaction and
continuous improvement of products, processes and culture of organisation.
INTRODUCTION

Aim
 “To analyse use of total quality management to reduce food waste and increase profitability, Hilton Hotel a case example”.
Objective
 To study concept of total quality management at Hilton Hotel
 To analyse reasons for food waste
 To analyse use of Total Quality Management to reduce food waste and increase profitability
 To recommend ways in which Total Quality Management can be used for reducing food waste at Hilton Hotel
Research Questions
 What is total quality management?
 What are reasons for food waste?
 What is use of total quality management in reducing food waste and increase profitability?
 How total quality management can be used for reducing food waste?
Cont..

Concept of total quality management
As per the views of Cross, Sangeetha and Ravikumar (2020) total quality management refers to a
process which is regarding with management of total quality by the group efforts of all the associated
employees. This is a group approach that can be executed by efforts of every single individual. As per
this approach the focus is being lied over raising the quality of the product or service.
However on the other hand, Babu and Thomas (2020) also states that the concept of total quality
management is process centred. This means that the emphasis on quality is being lied by the company
on every single step of the entire process. As per this concept the adequate steps are being taken by
the company at every step so that the entire process would be efficient and the concept will be
explored.
Literature review

Reason for food waste
As per the views of Amicarelli and Bux (2020) there are various reasons for the wastage of food but the main reason is
related to its initial stage. This means that if the hotel will make excess purchase of the food which is not required as
per the need then it will be counted under the wastage of food.
While Ghanem (2020)argued Ghanem (2020) elucidate that lack of adequate plan or proper planning may also lead to
wastage of food. As planning is the base activity that will determine the future activities so a lack of adequate planning
may also lead to wastage of food. Lack of efficient staff is also a contributing reason for the wastage of food.
On the other hand, Filimonau and Delysia (2019)critically saidthat that spoilage is also a major reason for the food
wastage. This means that the food that is required to be consumed by the customers, if not consumed then it will also
lead to wastage of food. This means that this factor is related with the customer perspective that if they make over
ordering of food which is far more than their need then it will lead to non consumption and a result the food will be
wasted.
Literature review

Use of total quality management in reducing food wastage and raise profitability
Bruža and Rudančić (2020) states that total quality management plays an important role in
reducing the wastage of food and thereby raising the profitability of the hotel. As total quality
management involves the role of every single individual in the supply chain so due to effective
co-ordination and efforts of every individual, food wastage of the hotel would being able to reduce
at certain possible level. This can also be understood that if the purchase department of the hotel
have co-ordination with the kitchen staff then over buying of the food would not be implemented.
As the food will be purchased as in required quantity then this will reduce and minimize the
wastage of food at initial level. This means that as if the food will not be over purchased then it
will again lead to adequate production of food that will be served to the customer.
Literature review

Research Approach
Research approach is concerned with planning and procedure that includes steps
of broad assumptions two detailed method of Collection of data analysis of data
and interpretation of data. There are many three approaches of research including
quantitative research qualitative research and mixed method. Quantitative
research involves collecting and converting data into numerical form so that on
the basis of data statistical calculations can be made. Statistical calculation for the
research leads to drawing conclusion for research in quantitative research.
Research Methodology

Research Method
Method adopted for this research both primary research as well as secondary research.
Research method refers to how research will be conducted and how data for the
research will be collected. Primary research involves gathering information through
self conducted research. On the other hand secondary research involves gathering
information from research that has been inducted earlier. Secondary research involves
gathering data from books journals and published as well as unpublished research
papers. Primary research on the hand involves determination of sample size that
represents overall population on which research is to be conducted.
Research Methodology

Sources of Data
Sources of data are mainly divided into primary and secondary sources
of data. Primary data sources are do sources from where researcher
collects data for the first time. Secondary data sources are those sources
from where data about previous research is collected by researcher. In
this research both sources of data have been considered. This is because
on the basis of secondary data planning for collecting primary data can
be made.
Research Methodology

Population and Sampling
Population refer to population on which research is conducted. Sampling is a process of
identifying and determining people who represent overall population for the research.
Sampling is done by two methods of sampling in which probability and non-probability
sampling is included. Probability sampling is a method of sampling in which everyone in
the population have equal possibility of being selected as sample. This method of sampling
contributes in avoiding any possible bias that researchers can make in selecting sample
from the population. Another method for sampling is non-probability sampling and in this
method of sampling everyone does not have equal changes of being selected as sample for
research. Samples are selected on the basis of understanding of researcher.
Research Methodology