Identification of Operational Waste in Hotels: A Descriptive Study of Key Departments within the Hospitality Industry

Abstract

This study aims to identify and analyze the types of waste generated by major operational departments in hotels, including the Front Office, Food and Beverage, Housekeeping, and Engineering & Maintenance departments. Using a descriptive qualitative method through observation, document analysis, and literature review, the research categorizes various waste sources and evaluates their environmental impacts. The findings reveal that each department produces distinct waste types: the Food and Beverage Department generates organic and packaging waste, the Housekeeping Department contributes mixed solid and chemical waste, and the Engineering & Maintenance Department produces hazardous and electronic waste requiring specialized handling. These results emphasize the importance of department-specific waste management strategies to reduce environmental degradation and promote sustainability in hotel operations. Implementing comprehensive waste management practices not only improves operational efficiency and brand reputation but also aligns with global sustainability goals and the growing consumer demand for environmentally responsible hospitality.