Technology-Driven Food Waste Management at Crown Regency Hotel, Cebu City

Abstract

Crown Regency Hotel in Cebu City, Philippines. The hotel industry faces significant food waste challenges due to overproduction, inefficient inventory management, and lack of real-time data. Traditional practices like portion control and food repurposing have limited success in addressing the problem. This research focuses on the implementation of digital tools such as AI-driven forecasting, IoT-based monitoring, and digital inventory systems to minimize food waste across various stages of the supply chain, including procurement, storage, food preparation, and service.

The study applies the Technology Acceptance Model (TAM), Technological-Organizational-Environmental (TOE) Framework, and Circular Economy (CE) Model to evaluate the adoption of these technologies at Crown Regency Hotel. It also examines legal policies and barriers to adoption, including cost, technical complexity, and organizational resistance. A survey of hotel staff assesses the effectiveness of the technologies in reducing food waste and improving supply chain efficiency.

Results indicate that while technology can enhance operational efficiency and reduce waste, challenges in cost and implementation persist. The study provides recommendations to overcome these barriers and promote the adoption of food waste reduction technologies. It aims to contribute to sustainable practices in the hospitality sector, offering valuable insights for similar establishments and policymakers.