Research Papers - Dept of Business

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Start date: 2023Subject: search.filters.subject.Hotel industry

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    Exploring Food Waste Management Practices: Insights from a Coastal Hotel in Sri Lanka
    (University of Nigeria Department of Mass Communication, 2025-01) Panapitiya, C; Dias, A; Aluthge, K; Ahamed, A; Weligodapola, M; Rathnayake, N
    Background: Food waste is immense, accounting for over one-third of worldwide food production for human consumption, totalling 1.3 billion tons annually. Additionally, Sri Lanka's estimated daily food waste is 4000 tons, with the hotel and hospitality sector responsible for a notable percentage. Therefore, it is essential to understand how this amount of waste is generated and what strategies are being employed to manage it. Objective: The research intends to identify the causes of food waste and understand the main waste generation points and food waste mitigation techniques employed within the hotel. Methodology: This exploratory study employs a qualitative approach to examine food waste management practices at a coastal hotel in Sri Lanka’s western province. Researchers used purposive sampling, semi-structured interviews with four key informants, and participant and non-participant observations. Thematic analysis was used to analyse the data. Results: The findings demonstrate that the hotel implements various food waste management techniques, including operational, quality, and standards elements. These techniques vary from internal initiatives to external measures. Conclusion: Effective practices can reduce the waste generated throughout the hotel's food supply chain. This will ultimately result in better economic, environmental, and societal outcomes. Unique Contribution: This research provides useful insights and lays the groundwork for future research by addressing this timely issue prevailing within both the local and global hotel industry. These findings can be applied to other settings, such as households, retail, and emerging hotels and resorts.
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    PublicationOpen Access
    The Green Pulse of Hospitality: Assessing Green Supply Chain Practices on Organisational Performance in the Sri Lankan Hotel Industry
    (Elsevier B.V., 2026-01-03) Bandara R.M.H.N; Ranathunga Arachchi R.A.D.T; Gunasekara L.D.C; De Zoysa N.A.T; Lokeshwara, Anuja A.; Refaie, Chapa S.R.B.
    In the modern competitive business environment, sustainability has become the key theme in organisational performance (OP), compelling organisations to adopt environmentally friendly operations in the business world. The hotel industry is a significant contributor to national economies, and it is steadily incorporating green practices to improve operational efficiency and reduce environmental impact. Though green supply chain management (GSCM) has been a subject of significant interest in manufacturing and logistic settings, GSCM in the hospitality industry, particularly in developing nations such as Sri Lanka, is still a largely unexplored area. To bridge this gap, the current study investigates the relationship between GSCM practices and OP with a particular focus on the moderating effects of hotel star classification. A cross-sectional, deductive research design was used, and Partial Least Squares Structural Equation Modelling (PLS-SEM) was the method of analysis. A web-based survey of 167 star-class hotels in Sri Lanka gained a high response rate of 88.44%. GSCM practices were represented as a second-order construct with five dimensions: eco design, green purchasing, internal environment management, investment recovery, and reverse logistics. The findings reveal that GSCM practices have a significant positive impact on OP. However, the star ratings of the hotels had no significant effect on this relationship, meaning the positive impact of GSCM practices are consistent across the industry. This finding indicates the need to investigate additional moderating variables such as ownership patterns and environmental certifications. Future comparative studies in various Asian nations with different cultural, legislative, and market settings may advance our understanding of GSCM practices in hospitality industry.