Food Waste in Hotel Banquet Operations: Hidden Inefficiencies and Sustainable Solutions

Banquet operations are the pride of hotels, showcasing plenty of foods and hospitality during
weddings, conferences, and celebrations. But, behind this there is a hidden challenge: food waste. This
paper explores inefficiencies in banquet catering and highlights sustainable solutions that balance guest
satisfaction with operational efficiency. Drawing on recent scholarship and case studies, it argues that
reducing banquet food waste is not only an environmental necessity but also a strategic opportunity for
hotels to enhance profitability and reputation.