sample questionnaire on food waste for hotel management

 

Questionnaire

Q1. Name

Q2.  Gender

  1. Male
  2. Female

Q3. What is your Age group

  1. 18 – 20
  2. 21 – 25
  3. 26 – 30
  4. 31 – 35
  5. 36 – 40
  6. 41 – 45
  7. More than 45

5). Where is waste  food generated in the hotel

  • Spoil out of date food.
  • Trimming and peeling
  • Error of kitchen
  • Wastage of plates
  1. A1. A and B
  2. B1. B and C
  3. C1. A and D
  4. D1. All of the above
  5. E1. None of the above

6.) With what R cycle deals with…..

  1. Recycle
  2. Reuse
  3. Reduce
  4. A and B
  5. B and C
  6. All of them
  7. None of them

7.) Do you think staff in beverage industry should be trained about managing food waste in the industry.

  1. Strongly Disagree
  2. Disagree
  3. Agree
  4. Strongly Agree
  5. Neutral

8.) Do you think restaurants should monitor, audit and analyze the hotels food wastage and garbage.

  1. Strongly Disagree
  2. Disagree
  3. Agree
  4. Strongly Agree
  5. Neutral
  • 9.)What points will you consider in food waste management in the hotel industry.
  1. Avoid over buying stock
  2. Correctly food store
  3. stock rotation regularily
  4. Temprature control and having stock inventory
  5. A and B and C
  6. A and C and D
  7. B and C and D
  8. All of the above
  9. None of the above

10.) Restaurant customers should order or take more what they can eat.

  1. Strongly Disagree
  2. Disagree
  3. Agree
  4. Strongly Agree
  5. Neutral
  6. ) Restaurants make it difficult to share food or order half portions.

A.Strongly Disagree

B.Disagree

C.Agree

D.Strongly Agree

E.Neutral

12.) What are the main areas where most of the food get wasted in the hotel.

  1. Restaurant
  2. Banquet
  3. Kitchen
  4. In room dining

13.) what are the following ways do you think best ways to stop food wastage.

  1. Feeding leftover to animals.
  2. Give leftover to poor.
  3. Save it for later.
  4. Use leftover as environment friendly way.
  5. ) Is you hotel follow any of the ways to use waste mentioned in Question 13.
  6. Yes
  7. No
  8. A few times
  9. Occasionally

15.) How necessary in your opinion is controlling food wastage in hotels and for india.

  1. It should be resolved urgently.
  2. Other issues need to be resolved first.
  3. There is no need of resolve his matter.
  4. Every issue need to be resolved equally.
  5. ) What types of food is majorlyget wasted in your hotel.
  6. Vegetables and fruits.
  7. Bread and cereals.
  8. Meat and fish.
  9. D. Dairy products.
  10. E.

17.) How you are agree with your hotels food waste management techniques and programmes.

  1. Strongly Agree
  2. Agree
  3. C. Disagree
  4. D. Strongly Disagree
  5. Neutral

18.) What is the average cost of one single day food wastage in your hotel. Kindly mention. (approx total food wastage In kilos or numerical value)

  1. 1 – 10 kg
  2. 11 – 20 kg
  3. 21 – 30 kg
  4. 31 – 40 kg
  5. 41 – 50 kg
  6. 51 – 60 Kg
  7. 61 – 70 Kg
  8. 71 – 80 Kg
  9. 81 – 90 Kg
  10. 91 – 100 Kg
  11. More than 100 Kg

19) That are you aware of the food wastage in the hotel and the importance of the food

  1. a) yes
  2. b)  no

 

20) Do your hotel try to make less food waste.

  1. a) Yes
  2. b) No

 

21) Does your hotel also serve the left food of party at the staff cafeteria?

  1. a)  Yes
  2. b)  No

Visit link for sample questionnaire on reducing labor in food and beverage (Questionnaire/Questionnaire)

 

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