Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/3121
DC FieldValueLanguage
dc.contributor.advisorHlengwa, Dumsile Cynthia-
dc.contributor.authorSambo, Nompumelelo Priscillaen_US
dc.date.accessioned2018-08-31T06:26:28Z-
dc.date.available2018-08-31T06:26:28Z-
dc.date.issued2018-
dc.identifier.other695918-
dc.identifier.urihttp://hdl.handle.net/10321/3121-
dc.descriptionSubmitted in fulfillment of the requirements for the degree of Master of Management Sciences: Hospitality and Tourism, Durban University of Technology, Durban, South Africa, 2018.en_US
dc.description.abstractInflight catering is an old practice that has been in existence since the beginning of air travel. The ability for airlines to execute this practice has evolved over the years as airline travel becomes more common and accessible. This has created a lot of food waste especially post-flight. The processes and procedures of the handling of food waste within the airline catering industry in South Africa are to dispose of it into landfills. Food waste has been studied and seen to be unethical and to have negative effects to the environment. The immediate objectives of this study was to measure the post-flight food waste and look for ways to improve the post-flight food waste procedures in the airline catering industry in consideration of the food waste hierarchy and corporate social responsibility (CSR). This study used a mixed method approach. An interview was conducted with management to unpack the food waste management policy, a questionnaire to get employees perceptions as well as a waste audit to quantify and categorise the food waste by route. To complete the investigation, a costing exercise was conducted on the post-flight food waste. A coding method and descriptive analysis was used to analyse qualitative data. Statistical analysis was used for the quantitative data. The regulations and policies governing the food industry were reported as the major stumbling blocks in changing catering companies’ food waste policies. A high percentage of respondents perceived some of the food waste to still be edible and could be donated. Post-flight food waste amounts to an average of 2129592g (2129kg) and R484 337.63 in a four day period. The route with the most waste was found to be regional routes with 772668g and international flights yielded the least waste at 657014g in the four day period of data collection. The categories of food that yield the most waste were found to be butter, dessert, starters, filled rolls, cheese, crackers, yoghurt, breads/croissants, jam and chocolates all yielded above 5 % of the total waste. The study concluded that the best way to deal with the phenomenon of post-flight food was to prevent it through reconsidering the catering needs of passengers. Some steps such as food donations are not applicable because of the high risk of food poisoning. In consideration of corporate social responsibility, airline catering companies need invest money to update its technology and infrastructure in the interest of reducing land filling and maximising profits. Be that as it may there can be immediate changes to the handling of domestic post-flight food waste as this waste can be reused by channeling it towards donations, animal feeding, the creation of bio-fuel and or creating compost but subject to proper handlingen_US
dc.format.extent218 pen_US
dc.language.isoenen_US
dc.subjectPost-flight food wasteen_US
dc.subjectAirline cateringen_US
dc.subjectFood waste hierarchyen_US
dc.subjectCorporate social responsibilityen_US
dc.subject.lcshFood--Safety measuresen_US
dc.subject.lcshCaterers and catering--South Africaen_US
dc.subject.lcshAirlines--Food service--Managementen_US
dc.subject.lcshAirlines--Food service--South Africaen_US
dc.subject.lcshFood service managementen_US
dc.subject.lcshFood wasteen_US
dc.titleInvestigating post flight food waste management policies and procedures within the airline catering industry : a study of Airchefs South Africaen_US
dc.typeThesisen_US
dc.description.levelMen_US
dc.identifier.doihttps://doi.org/10.51415/10321/3121-
local.sdgSDG12-
item.languageiso639-1en-
item.openairetypeThesis-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
Appears in Collections:Theses and dissertations (Management Sciences)
Files in This Item:
File Description SizeFormat
SAMBOMP_2018.pdf7.28 MBAdobe PDFThumbnail
View/Open
Show simple item record

Page view(s)

852
checked on Dec 22, 2024

Download(s) 50

2,033
checked on Dec 22, 2024

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.