Evaluation of wastes in halal concept hotels in Turkey

The tourism industry in the world and Turkey is one of the extremely fast growing sector. As in many sector, there are differences in consumer preferences in tourism sector. There is an increasing demand for halal goods, halal products and halal service processes, especially for Muslims with religious sensitivity. The rise in the population of Muslims in the world, the rise in income and education levels has led to an increase in demand for halal products and services. In the face of this increasing demand, tourism enterprises producing products and services in accordance with Islamic rules have emerged. Hotel businesses operating in the tourism sector, due to their functions in a significant amount of food and beverage, energy and water causes many products such as wasting. In this context, the problem of waste has become an important issue in the tourism sector. The general purpose of this study is to evaluate the prevention of wastage prevention of halal concept hotel businesses and to investigate the approaches of halal concept hotel employees to waste. Also in this study for their work to prevent waste should have adopted the concept of halal concept of hotel business in Turkey and aimed to determine the method. Descriptive research method was used in this study. The survey was conducted between August 1, 2017 and October 25, 2017. Most of the surveys were conducted through face-to-face interviews, and some of them were sent to hotel businesses via e-mail and received help from managers. The missing and incorrect information of the 953 questionnaire forms were extracted and 705 were analyzed. Questionnaire data were evaluated using reliability analysis, descriptive factor analysis, descriptive statistics. In addition, the data were subjected to correlation analysis. The dimensions that emerged as a result of the factor analysis were gathered under 3 factors: Purpose of Prevention of Waste, Awareness on Prevention of Waste, and Applications for Prevention of Waste. The general expression average of hotel employees was determined as (x) = 3.67. This result indicates that the wastage studies of halal hotels are generally perceived by the employees at a high level. According to the findings of the research, the wastage in the enterprises represents a cost in the hotel business. The costs of food intake, labor, water, energy, guest services and waste management are increasing. Hotel businesses can achieve both tangible and environmental benefits by creating methods to reduce waste generation within their organization. If the waste methods are appropriately adapted and applied in the enterprises, it will be ensured that the available resources will be used effectively and efficiently to help reduce the amount of waste produced. Keywords: Halal Tourism, Halal Concept Hotel, Waste, Tourist, Consumption, Questionnaire Data Analysis