Assessment of the effect of food wastage on productivity in some selected hotels in Sunyani municipality

Abstract

The purpose of the study was to assess the effects of food wastages in some selected hotels in Sunyani Municipality. The study employed a mixed approach and descriptive survey in tackling the problem at hand. A sample size of 215 was used which comprises of 160 customers, 39 workers, and 16 managers. Random sampling technique was adopted in selecting the customers while the workers were purposively sampled. Questionnaires, interview and observation were adopted as the research instrument for soliciting information from the respondents. Findings from the study revealed that food wasting situations at the very various sampled for the study were very alarming since 61.1% admitted food wasted constitute a larger portion of waste generated in their hotels. It was also indicated in the findings that the hotels were making losses rather than profit and considering shutting down the restaurant section as a result of food that gets wasted and customers get stranded when they need food. However, it was established through the findings that the food wasting problems among the hotels can be reduced drastically if they employ qualify personnel, upgrade their kitchen and storage facilities to a standard, educate customers on food wasting, operate a customer -friendly food policies and food specialties. Finally, the study recommended that standard protocols that are used in operation of hotels in the country should be adhered to by the hotels sampled for the study to assist them in reducing the food wasting situation.