Wasted wines
This paper reports on a management project, a fourth-year research project at Stenden Hotel Management School, dedicated to reducing wine waste at Landgoedhotel de Wilmersberg in De Lutte (the Netherlands). To do this, the beverage cost percentages were explored for wines that can be ordered per gla...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | Research in Hospitality Management |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/22243534.2017.1355443 |
| _version_ | 1797641025380941824 |
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| author | Elize Koldenhof Femke Vrenegoor |
| author_facet | Elize Koldenhof Femke Vrenegoor |
| author_sort | Elize Koldenhof |
| collection | DOAJ |
| description | This paper reports on a management project, a fourth-year research project at Stenden Hotel Management School, dedicated to reducing wine waste at Landgoedhotel de Wilmersberg in De Lutte (the Netherlands). To do this, the beverage cost percentages were explored for wines that can be ordered per glass, and what the most important causes of wine waste were, followed by an evaluation of possibilities to lower this percentage. During a period of three months, all the wines sold per glass, the wines that were thrown away, and the stock were recorded to be able to determine the wines wasted. Besides that, an interview with six employees was conducted to gather their opinions about the current wine serving procedures and the wine waste that was occurring. The outcomes of the research show that many wines are opened and thrown away after a couple of days because the quality had decreased. All in all, this is an enormous amount of waste. To reduce this amount of waste it is important that every employee is aware and involved with the waste reduction process. Furthermore, it is recommended to look critically at the assortment and to reduce the amount of wine that is served per glass. Finally, different wine systems are noted which can be worth investigation. Wine systems can decrease the amount of wine waste and lead to a more sustainable restaurant. |
| first_indexed | 2024-03-11T13:39:40Z |
| format | Article |
| id | doaj.art-a92975d7f2a743279ce8fbf83c86959b |
| institution | Directory Open Access Journal |
| issn | 2224-3534 2415-5152 |
| language | English |
| last_indexed | 2024-03-11T13:39:40Z |
| publishDate | 2017-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Research in Hospitality Management |
| spelling | doaj.art-a92975d7f2a743279ce8fbf83c86959b2023-11-02T13:54:02ZengTaylor & Francis GroupResearch in Hospitality Management2224-35342415-51522017-01-0171394410.1080/22243534.2017.13554431355443Wasted winesElize Koldenhof0Femke Vrenegoor1Stenden University of Applied SciencesStenden University of Applied SciencesThis paper reports on a management project, a fourth-year research project at Stenden Hotel Management School, dedicated to reducing wine waste at Landgoedhotel de Wilmersberg in De Lutte (the Netherlands). To do this, the beverage cost percentages were explored for wines that can be ordered per glass, and what the most important causes of wine waste were, followed by an evaluation of possibilities to lower this percentage. During a period of three months, all the wines sold per glass, the wines that were thrown away, and the stock were recorded to be able to determine the wines wasted. Besides that, an interview with six employees was conducted to gather their opinions about the current wine serving procedures and the wine waste that was occurring. The outcomes of the research show that many wines are opened and thrown away after a couple of days because the quality had decreased. All in all, this is an enormous amount of waste. To reduce this amount of waste it is important that every employee is aware and involved with the waste reduction process. Furthermore, it is recommended to look critically at the assortment and to reduce the amount of wine that is served per glass. Finally, different wine systems are noted which can be worth investigation. Wine systems can decrease the amount of wine waste and lead to a more sustainable restaurant.http://dx.doi.org/10.1080/22243534.2017.1355443wine wastagewine qualitywaste reductionwine systems |
| spellingShingle | Elize Koldenhof Femke Vrenegoor Wasted wines Research in Hospitality Management wine wastage wine quality waste reduction wine systems |
| title | Wasted wines |
| title_full | Wasted wines |
| title_fullStr | Wasted wines |
| title_full_unstemmed | Wasted wines |
| title_short | Wasted wines |
| title_sort | wasted wines |
| topic | wine wastage wine quality waste reduction wine systems |
| url | http://dx.doi.org/10.1080/22243534.2017.1355443 |
| work_keys_str_mv | AT elizekoldenhof wastedwines AT femkevrenegoor wastedwines |