Investigation of All-Inclusive System in Hotel Enterprises in Terms of Waste

Abstract

The purpose of the study is to reveal the advantages and disadvantages of all inclusive systems in chain hotel enterprises. Descriptive analysis, one of the quantitative analysis methods, was used in the study. The study was carried out at 23 Rixos chain hotels operating in 7 countries. The data were collected from the managers of the restaurant and kitchen departments due to the issue of waste. Two questions were asked to managers: “what are the advantages of the all-inclusive system” and “what are the disadvantages of the all-inclusive system”. Data were collected in March-April 2019. Data obtained through interviews were used in the analysis. According to the results, all-inclusive system has advantage to increase customer satisfaction and to provide a waste reduction in hotels. Considering the disadvantages identified in the study results, it can be said that the customers in the all-inclusive system are tend to unconscious consumption in the hotel due to the fact that they have paid in advance and this in turn leads to an increase in food waste.