Waste of food and beverages in accamadation establishment: An example of Fairy Chimneys (Cappadocia) tourism region

Considering the economic and social damages it causes and the decrease in natural resources, waste is an issue that is gaining importance day by day both in the word and Turkey. Proper management and re-evaluation of food waste is important to ensure sustainable development. Businesses, especially tourism businesses that provide food and beverage-oriented services, have an important share in waste. Although food and beverage waste in hospitality establishments is not a subject that is studied much by tourism researchers, its importance is increasing all over the world. In this study, it is aimed to investigate and reveal the waste behaviors and sources of waste in hotel businesses with the ambiance of the businesses, hygiene rules, tools, price, employee and service dimensions within the scope of food and beverage.. In the study, it was tried to determine the waste that occurred in the hotel businesses in the Fairy Chimneys (Cappadocia) Tourism region. As a method, data were collected through a questionnaire, analyzed in SPSS and LISREL programs and interpreted in line with the purpose of the research.. In the evaluation of the data, frequency, percentage, arithmetic mean, standard deviation values were taken, correlation and regression analyzes were used to reveal the differences in perceptions and trends and the relationships of perceptions and trends with each other in order to determine the groups formed by the differences. The amount of waste in the hotels serving in the Fairy Chimneys (Cappadocia) region was tried to be determined and the resulting data were analyzed.