Research Project: TQM to Reduce Food Waste and Increase Profitability

This research project investigates the application of Total Quality Management (TQM) to minimize food waste and enhance profitability, with a specific focus on the Hilton Hotel. The study begins with an introduction outlining the aim, objectives, and research questions, followed by a comprehensive literature review exploring the concept of TQM and its relevance to food waste management. The research methodology employs a mixed-methods approach, utilizing both primary and secondary data sources, including questionnaires administered to employees in the food and beverage department. The findings, presented through data analysis and interpretation, reveal insights into the current state of food waste management at the Hilton Hotel and the potential benefits of implementing TQM principles. The report concludes with recommendations for reducing food waste and increasing profitability, emphasizing the importance of staff awareness, improved practices, and organizational culture. The study underscores the importance of TQM in the hospitality industry, highlighting its potential to drive operational efficiency and financial performance.

Research Project

Table of Contents
INTRODUCTION...........................................................................................................................3
Aim..................................................................................................................................................3
Objective..........................................................................................................................................3
Research Questions..........................................................................................................................3
Literature review..............................................................................................................................4
Research Methodology....................................................................................................................6
Data Analysis and Interpretation.....................................................................................................7
Research Outcome.........................................................................................................................17
CONCLUSION..............................................................................................................................17
RECOMMENDATIONS...............................................................................................................17
REFERENCES..............................................................................................................................18

Research Title: Total Quality Management to reduce food waste and increase profitability
INTRODUCTION
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. This research is being carried out about food waste and for this Hilton Hotel has
been considered. Hilton hotel, London is a hotel by Hilton Hotel and Resorts, American
multinational hospitality organisation.
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?
Literature review
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. Through the process of this concept the focus is lied over raising the quality
along with its management so that the company can achieve success. This concept makes the
company to have focus over its customers and its objectives so that along with its objective it can
serve in a better manner with its customers.
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. It can also be counted as taking inputs from the suppliers and convert it
into efficient output so that customer need will be meet. Also it is counted under a continual
process. This means that it need to be performed continuous and on a regular scale.
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. As it is very important the hotel that it will make adequate prediction of the
purchase food that is required to meet the current need of the hotel. A wrong prediction of the
food quantity may lead to over stocking which will further lead to wastage of food.
While Ghanem (2020)argued that lack of adequate plan or proper planning may 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. As if the staff is not efficient which can make the
prediction regarding the quantity of food that will be required to meet the need of the customers
then this will also lead to the wastage of food.
On the other hand, Filimonau and Delysia (2019)critically saidthat 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.
Likewise, the menu of the hotel if not appropriate then it will also lead to food wastage. As if the
hotel run on such menu that includes perishable items and if it will not be order by customers on
a specific day then this will also lead to wastage of food.
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. Likewise, if the food will be produced in appropriate quantity then it will never be
wasted and as a result the profitability of the hotel will raise in terms of saving production and
purchase cost and thereby overall cost. Total quality management also aims at improving culture
of organisation and when organisational culture is improved, employees of the organisation will
become more conscious about food waste. Their consciousness will contribute in improving
practices of organisation towards food waste and will subsequently lead to reducing food waste
and it will result in increased profitability of organisation.

Research Methodology
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. Qualitative research on the other hand is an approach in which researcher
aims at recording analysing words and meaning to develop deeper understanding of human
behaviour experiences and their belief. Mixed method is one in which both quantitative as well
as qualitative approaches are considered. In this research mixed approach of research has been
considered.
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. The samples selected provide data and information required for primary research.
In this research both has been considered because secondary research help in in creating bases
for primary Research and providing knowledge about subject on which research is being
conducted. Both method primary and secondary have their individual benefits and to gain
benefits of both this methods
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. Along with this
collecting secondary data is time and cost friendly and efforts involved in collecting secondary

data is also less compared to collecting data from primary sources. However collecting data from
primary sources enables research to gain new knowledge about the topic of research and also
contribute in feeling gap in research.
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. For this research non-
probability sampling method has been selected. This is because non-probability sampling method
enables to select sample that is most appropriate for research. Purposive or judgemental sampling
has been used for this research. On the basis of this method, sample size of 20 employees from
food and beverage department has been included in this research. This is because this research is
based on food waste.
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.
Data Analysis and Interpretation
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
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:
Theme1: Food waste in hotel
Q1. Is there any food waste in
Hilton Hotel?
Responses %
Yes 18 90%
No 0 0%
Not sure 2 10%
Total 20 100%
Interpretation: In this question 18 people that means 90% employees believe that there is food
waste management inn Hilton Hotel whereas, 10% are unaware of the food waste in hotel.
Theme2: Management of food waste in hotel
Q2. Is food waste is properly
and completely managed by
Responses %

Hilton Hotel?
Yes 15 75%
No 4 20%
Not sure 1 5%
Total 20 100%
Interpretation: This question was about understanding and knowledge o employees about food
waste management in hotel and around 75% employees believe that food waste is properly
managed by hotel. However, there are 20% employees believe that food waste is not done
properly and 5% are not aware about it.
Theme3: Effectiveness of food waste management 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%

Interpretation: When asked about effectiveness of food waste management and its practices in
Hilton Hotel around 65% respondents consider that food is effectively managed and around 25%
consider that it is managed as per requirement. 10% respondents also consider that practices of
food waste management is fantastic.
Theme4: Awareness about food waste management and its practices
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%

Interpretation: This question was to know general awareness of respondents about food waste
and its practices and around 50% respondents are well aware with this whereas around 40% are
somewhat aware with food waste management practices in Hilton Hotel.
Theme5: Awareness about Total Quality Management
Q5. Are you aware with
concept of Total Quality
Management?
Responses %
Yes 13 30%
No 1 5%
Somewhat aware 6 65%
Total 20 100%