An experimental study on the food wastes occuring in the breakfast buffet food production-consumption stages in hotel operations and the evaluation of these waste

Considering the hunger in the world, the losses occurring in the buffets within the accommodation establishments have an important place in the evaluation of food wastes, which are becoming more important. Especially the wastes generated in breakfast buffets are remarkable. The aim of this study is to examine the edible food wastes generated during the preparation production phase for the breakfast buffet, between breakfast hours and at the end of consumption in hotel establishments by using the observation method, one of the quantitative analysis methods, and to determine the wastes generated in food production and consumption processes. In addition, it is aimed to determine the amount of edible waste and to contribute to sustainability by evaluating the edible wastes generated in the production and consumption phase in the sector by developing evaluation methods. The products obtained as a result of the evaluation of edible wastes were subjected to sensory analysis by experienced kitchen staff. The study was carried out in a 4-star hotel in Ankara province and in a time interval covering a certain activity period. The research covers the monitoring and evaluation of edible wastes generated at different stages from production to consumption. In addition, the waste left on the plate after consumption was also monitored. As a result of the research; the amount of edible waste left over at the production stage, at breakfast time and at the end of breakfast time for the breakfast buffet was determined and the edible wastes generated at these stages were evaluated. At the production stage, the highest amount of edible waste was found in cheese varieties (3.88%), charcuterie varieties (7.84%), cocktail tomatoes (4.56%), cucumbers (4.69%) and greens (10.59%), while at the consumption stage, the highest amount of edible waste was found in bread varieties (20.51%); bread varieties (20,51%), fruit varieties (17,21%), vegetables and greens (22,82%), charcuterie varieties (10,22%), breakfast hots (13,51%), cheese varieties (8,20%) and vegetables and greens (22,82%). As a result of the research, the edible food wastes generated during and at the end of the breakfast buffet were taken into gastronomy cuvettes and the products in good condition were evaluated and sensory analyses were performed. As a result of the sensory analysis, most of the products evaluated as a result of the sensory analysis had an overall average of over 3.50 and it was decided to include the products evaluated by the participants in the breakfast buffet based on their suggestions to include the evaluated products in the breakfast buffet. Contribution was made to sustainability in the sector by minimising food waste. It is thought that training or informing the kitchen staff working in the food and beverage sector on product processing, waste management and waste utilisation will contribute positively in this sense.