IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 3 2025
DOI: 10.56201/rjfsqc.vol.11.no3.2025.pg15.23

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Assessment of Food Wastage at Preparation Stage in Food and Beverage Units of Hotels in Rivers State, Nigeria

Allen, J.E and Eze, N.M

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Abstract

The purpose of the study was to assess food wastage at preparation in food and beverage of hotels in Rivers State, Nigeria. The study was guided by (3) specific objective and descriptive survey research design was adopted for the study. The area of study was Port Harcourt, Rivers State, Nigeria. Population of the study was one thousand and fifty three (1,053) staff of 351 registered hotels with the Rivers State Ministry of Culture and Tourism. The sample size of 105 which is approximately 10% of the population was used. Purposive and convenience sampling techniques were used to obtain the samples. Questionnaire was the instrument used for data collection. The instrument was subjected to validation by three (3) experts. The instrument was determined using Cronbach’s Alpha. Data was analyzed using percentage, mean and standard deviation for the research questions at 0.05 level of significance. Result showed that the highest rated food types wasted at preparation stage included: cabbage (94.8%), eggs (91.7) potatoes (91.1%), uziza leaves (78.2%), ukazi leaves (74.8), yam (67.1%), leafy vegetables (pumpkin leaves) (67.1%), and rice (66.5%), among others. Findings for causes of food waste revealed that 14 items were the causes of food waste at preparation stage in food beverage units of hotels. Result showed that the mean score of 3.92 (food discarded should be tracked to identify the areas food waste are generated) was the highest mean value for ways to enhance reduction of food waste at preparation stage in food and beverage unit of hotel. There were significant (p>0.5) difference in the mean responses of the food and beverage managers, store managers and chefs on all the parameters analyzed. The study recommended among others that food discarded should be tracked to identify the areas food waste are generated which will help in reducing waste at preparation stage in food and beverage unit of hotels.

keywords:

Preparation stage, Hotel, food waste, food and beverage unit

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