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

Data Collection methods
In this research questionnaire have been used for collection of data.
Questionnaire involved both closed and open-ended questions for the
purpose of research. Use of open-ended questions is to ensure that
respondents can express their opinion in detail. Closed-ended questions
facilitated data analysis and interpretation by researcher.
Research Methodology

Q1. Is there any food waste in Hilton Hotel?
Yes
No
Not sure
Q2. Is food waste is properly and completely managed by Hilton Hotel?
Yes
No
Not sure
Q3. How would you consider food waste management at Hilton Hotel?
Poor
As per requirement
Effectively managed
Fantastic food waste management
Q4. Are you aware with food waste management and its practices?
Yes
No
Somewhat aware
Q5. Are you aware with concept of Total Quality Management?
Yes
No
Somewhat aware
Data Analysis and Interpretation

Q6. Do you think Total Quality Management can reduce overall food waste at hotel?
Yes
No
Not sure
Q7. Do you think staff inn hotel is aware with food waste management in hotel?
Yes
No
Only staff involved in food waste management is aware
Q8. Do you think food waste reduction will increase profitability of Hotel?
Yes
No
Will not make any significant impact
Q9. Any specific comment about food waste reduction and management in Hilton
Hotel?
Answer:
Q10. Any suggestions about reduction and management of food waste?
Answer:
Data Analysis and Interpretation

Q1. Is there any food waste in Hilton
Hotel?
Responses %
Yes 18 90%
No 0 0%
Not sure 2 10%
Total 20 100%
Theme1: Food waste in hotel

Q2. Is food waste is properly and
completely managed by Hilton Hotel?
Responses %
Yes 15 75%
No 4 20%
Not sure 1 5%
Total 20 100%
Theme2: Management of food waste in
hotel

Q3. How would you consider food waste
management at Hilton Hotel?
Responses %
Poor 0 0%
As per requirement 5 25%
Effectively managed 13 65%
Fantastic food waste management 2 10%
Total 20 100%
Theme3: Effectiveness of food waste
management in hotel

Q4. Are you aware with food waste
management and its practices?
Responses %
Yes 10 50%
No 2 10
Somewhat aware 8 40%
Total 20 100%
Theme4: Awareness about food waste
management and its practices

Q5. Are you aware with concept of Total
Quality Management?
Responses %
Yes 13 30%
No 1 5%
Somewhat aware 6 65%
Total 20 100%
Theme5: Awareness about Total
Quality Management

Q6. Do you think Total Quality
Management can reduce overall food waste
at hotel?
Responses %
Yes 12 60%
No 0 0%
Not sure 8 40%
Total 20 100%
Theme6: Impact of Total Quality
Management on food waste

Q7. Do you think staff in hotel is aware
with food waste management in hotel?
Responses %
Yes 8 40%
No 2 10%
Only staff involved in food waste
management is aware
10 50%
Total 20 100%
Theme7: Awareness to staff about organisational
practices of food waste management

Q8. Do you think food waste reduction will
increase profitability of Hotel?
Responses %
Yes 13 65%
No 0 0%
Will not make any significant impact 7 35%
Total 20 100%
Theme8: Impact of food waste
reduction on profitability

Interpretation: Among 20 respondents only 7 people answered this
question and summarization of their responses is that employees believe
that Food waste is effectively managed and there are people in
organisation who are responsible for managing food waste. Along with
this, organisation places strong emphasis on reduction of food waste in
organisation through adequate production.
Q9. Any comment about food waste reduction
and management in Hilton Hotel.

Interpretation: Around 10 respondents equal to 50%
respondents answered this question and their recommendations
mainly included that organisation should work on improving
forecast of production. This will reduce overproduction in
organisation which later turn into waste. Along with this, some
also recommended adequate forecast for purchasing raw food
products, because over-purchasing also make food unfit for
consumption and which later turn into waste.
Q10. Any suggestions about reduction and
management of food waste?

Outcome of the research is that Hilton Hotel have taken adequate
measure for management of food waste. In this TQM is also included
but all staff members in hotel are not included in process of food
waste management. Staff in Hotel is aware with importance of food
waste management and they also believe that it can make positive
impact on profitability of the firm. This research was based on food
waste and its impact on profitability and majority of respondents
consider the link between management of food waste and profitability.
Research Outcome

Here it can be summarised that research methodology for this research was appropriate
and this is why contributed in achieving expected results of research. In this
methodology inclusion of sampling and research method both were very right which
resulted as efficient completion of research. However, rather than questionnaire selection
of interview for research would have contributed in collecting data in more detail and
researcher would have been able to understand reasons behind what respondents think
about concept and topic of research and relevant aspects. In this facts that were
identified in literature review were used for developing questionnaire and they enabled
to get required answers in order to achieve objectives of research. Along with this,
findings of literature review were also linked with findings of research.
CONCLUSION

 Here, it is recommended that Hilton Hotel should include food waste
management in its culture. This will ensure that everyone in organisation can
contribute in total quality management and also in food waste management in
hotel.
 Along with this, it is recommended hotel should communicate to all employees
about key practices of hotel because many of the respondents were not aware
about practices of organisation.
 As found in literature over-purchase and over-production of the material and
food is a leading cause for food waste and this is why making efficient forecast
for required material and production can help in reducing waste in Hilton hotel.
RECOMMENDATIONS

 Amicarelli, V. and Bux, C., 2020. Food waste measurement toward a fair, healthy and environmental-friendly
food system: A critical review. British Food Journal.
 Babu, F. and Thomas, S., 2020. The relationship between total quality management practices and organisational
image in the hospital industry: an empirical examination. International Journal of Productivity and Quality
Management. 29(1). pp.1-23.
 Bruža, D. and Rudančić, A., 2020. Total quality management in hotel systems within the framework of
globalization. Ekonomske ideje i praksa. (36). pp.67-82.
 Cross, S.K.R., Sangeetha, R. and Ravikumar, A., 2020. Total quality management and excellence of
performance in hotel industry.
 Downing, C., 2018. Research design, population and sampling. The principles and practices of nursing and
health care Additional information and activities. p.187. Filimonau, V. and Delysia, A., 2019. Food waste
management in hospitality operations: A critical review. Tourism management. 71. pp.234-245.
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