Loading...
Publication
Relatório de estágio - O desperdício alimentar: o caso Sheraton Lisboa Hotel & SPA
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.53 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O presente relatório resulta do estágio realizado no Sheraton Lisboa Hotel & SPA, mais concretamente no departamento de F&B. Com o desenvolvimento do estágio e a participação em diferentes funções no referido departamento surge a possibilidade de estudar a temática do desperdício alimentar que dá origem ao eixo central deste trabalho.
Com o estudo de caso desenvolvido neste relatório espera-se responder à pergunta de partida: será possível quantificar o custo do desperdício alimentar produzido no serviço de pequeno-almoço do Restaurante Bistro do Sheraton Lisboa tendo em vista a mitigação do mesmo e consequente redução de custos? Nesta investigação foi fulcral considerar três conceitos chave para o sucesso do estudo de caso: os custos, o desperdício alimentar e a respetiva mitigação.
Para a execução dos objetivos propostos, realizou-se uma pesquisa aprofundada de artigos científicos, dissertações, livros, e foram realizadas diferentes pesquisas em documentos do hotel, assim como foi adotada uma metodologia mista, utilizando-se dois instrumentos de pesquisa. Por um lado, a técnica das entrevistas, método qualitativo, para obtenção de informação imprescindível e por outro lado o método de observação direta, quantitativo, que permitiu investigar, durante 12 dias de forma participativa, o verdadeiro desperdício do serviço de pequeno-almoço, com uma amostra não probabilística por conveniência, ou seja, com a seleção de 21 produtos servidos no PA. Estes produtos foram contabilizados antes e depois do serviço para compreender, de forma concreta, quais os produtos mais e menos desperdiçados, assim como os respetivos custos associados.
Em média, no serviço dos 21 itens selecionados, o desperdício foi de 18,3%. A análise quantitativa permitiu identificar um maior desperdício nos crepes chineses, nas salsichas frescas e nos croissants folhados sendo que nos produtos fornecidos com maior custo se destacam o mamão, as salsichas frescas e o bacon. O custo do serviço do PA, no período em estudo, foi cerca de 2977 € enquanto o custo do desperdício atingiu um montante próximo de 575 €. Este valor divide-se em dois tipos de desperdício: lixo (41,5%) com um valor aproximado de 212 € e reutilizado (58,5%) num valor de 363 €.
Como sugestão para mitigar o desperdício alimentar referem-se medidas que se esperam úteis para melhorar o desempenho do hotel, sendo cada vez mais importante a preocupação com a sustentabilidade nas três vertentes: económica, social e ambiental.
This report results from an internship at the Sheraton Lisboa Hotel & SPA, more specifically at the F&B Department. During the internship’s development and the participation in different functions at that Department, the possibility of studying food waste (FW) theme gives rise to the focus of this work. With the developed case study in this report, one expects to answer to the starting question: will it be possible to quantify the food waste cost in the breakfast service at the Restaurant Bistro at Sheraton Lisboa Hotel with the aim of mitigating it and consequently reducing costs? In this study, it was crucial to regard three key concepts for the case study success: costs, food waste and the respective mitigation. The proposed goals were reached by a deep research on scientific papers, dissertations, books and different researches carried out on hotel documents. On the other hand, a mixed methodology was adopted, using two research instruments: the interview technique, a qualitative method, to obtain essential information and the direct quantitative observation method which allowed to investigate, during 12 days in a participatory way, the real food waste at breakfast service, with a non-probabilistic sample for convenience, with the selection of 21 products served at the breakfast. These products were counted before and after the service to understand, in a concrete way, which products are more and less wasted, as well as the associated costs. On average, in the service of the 21 selected items, the waste was 18.3%. The quantitative analysis allows to identify a higher waste in Chinese crepes, fresh sausages and puff croissants, while papaya, fresh sausages and bacon stand out as the higher cost products. The breakfast cost, during the study period, was around € 2977 while the food waste cost reached close to € 575. This value is divided into two waste types: garbage (41.5%) with an approximate value of € 212 and reused (58.5%) about € 363. Finally, as a suggestion to mitigate the food waste, some measures are presented expecting they are useful for the hotel and permit to strengthen the action for decreasing the food waste and increasing concern with sustainability in three aspects: economic, social and environmental.
This report results from an internship at the Sheraton Lisboa Hotel & SPA, more specifically at the F&B Department. During the internship’s development and the participation in different functions at that Department, the possibility of studying food waste (FW) theme gives rise to the focus of this work. With the developed case study in this report, one expects to answer to the starting question: will it be possible to quantify the food waste cost in the breakfast service at the Restaurant Bistro at Sheraton Lisboa Hotel with the aim of mitigating it and consequently reducing costs? In this study, it was crucial to regard three key concepts for the case study success: costs, food waste and the respective mitigation. The proposed goals were reached by a deep research on scientific papers, dissertations, books and different researches carried out on hotel documents. On the other hand, a mixed methodology was adopted, using two research instruments: the interview technique, a qualitative method, to obtain essential information and the direct quantitative observation method which allowed to investigate, during 12 days in a participatory way, the real food waste at breakfast service, with a non-probabilistic sample for convenience, with the selection of 21 products served at the breakfast. These products were counted before and after the service to understand, in a concrete way, which products are more and less wasted, as well as the associated costs. On average, in the service of the 21 selected items, the waste was 18.3%. The quantitative analysis allows to identify a higher waste in Chinese crepes, fresh sausages and puff croissants, while papaya, fresh sausages and bacon stand out as the higher cost products. The breakfast cost, during the study period, was around € 2977 while the food waste cost reached close to € 575. This value is divided into two waste types: garbage (41.5%) with an approximate value of € 212 and reused (58.5%) about € 363. Finally, as a suggestion to mitigate the food waste, some measures are presented expecting they are useful for the hotel and permit to strengthen the action for decreasing the food waste and increasing concern with sustainability in three aspects: economic, social and environmental.
Description
Keywords
Desperdício alimentar Pequeno-almoço Custos e mitigação Food waste Breakfast Costs and mitigation