Assessment of Average Quantity of Food Wastage at Service Area in Hotels in Rivers State Nigeria

Allen; J E; Eze; NM

doi:10.56201/jhmtr.vol.6no2.2025.pg51.57

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Assessment of Average Quantity of Food Wastage at Service Area in Hotels in Rivers State Nigeria

Allen, J E and, Eze, NM

Abstract

The purpose of the study was to assess food wastage at preparation in food and beverage of hotels in Rivers State, Nigeria. The study was guided by (3) specific objective and descriptive survey research design was adopted for the study. The area of study was Port Harcourt, Rivers State, Nigeria. Population of the study was two thousand one hundred and six (2,106) staff and customers of 351 registered hotels with the Rivers State Ministry of Culture and Tourism. The sample size of 210 of the population was used. Purposive and convenience sampling techniques were used to obtain the samples. Questionnaire was the instrument used for data collection. The instrument was subjected to validation by three (3) experts. The instrument was determined using Cronbach’s Alpha. Data was analyzed using percentage, mean and standard deviation for the research questions at 0.05 level of significance. Result showed that the mean score of 3.71 (poor attitude of staff during meal service) was the highest mean value for causes of food waste at food service area in food and beverage unit of hotel. Result revealed that the total quantity per (kg) and price of food wasted at service area for seven (7) days was 39.8 kg at the total price of ?100,154. Result showed that the mean score of 3.79 on item (Awareness of impact of food waste should be created among the hotel staff) was the highest mean value for ways to enhance reduction of food waste at service area in food and beverage unit of hotel. There was significant (p>0.5) difference in the mean responses of the food and beverage managers, chefs, waiters and customers on all the parameters analyzed. The study recommended among others that awareness of impact of food waste on hotels should be created among the hotel staff which will aid in reducing waste at service area in food and beverage unit of hotels.

Keywords

Hotelfood quantityfood wasteservice area

References

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Assessment of Average Quantity of Food Wastage at Service Area in Hotels in Rivers State Nigeria

Abstract

Keywords

References

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