Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry

Ankeet Jayant Kenekar; Charuta Gajbhiye

doi:doi:10.11648/j.ijhtm.20261001.24

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| Peer-Reviewed

Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry

Ankeet Jayant Kenekar^*

, Charuta Gajbhiye

Published in International Journal of Hospitality & Tourism Management (Volume 10, Issue 1)

Received: 19 March 2026 Accepted: 27 March 2026 Published: 15 April 2026

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Abstract

Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.

Published in	International Journal of Hospitality & Tourism Management (Volume 10, Issue 1)
DOI	10.11648/j.ijhtm.20261001.24
Page(s)	157-164
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Sustainability, Integrated Resource Management, Hotel Industry, Food Production, Water-Energy-Waste, Staff Training, Food Quality

1. Introduction

Every hotel strives for guest satisfaction, and various things are at stake, such as energy consumption, water usage, ingredient sourcing, and waste management. The hospitality industry plays an important

[39]

in increasing environmental, economic, and social sustainability danger and hotels are continuously confronted with adopting sustainable practices because of universal awareness of climate modification and deteriorating environmental damage

[23]

. Sustainability is a way to pass on to the succeeding generation without destroying nature by providing for their needs in the future

[32]

. Hotel facility planning depends on different physical, imperceptible, scientific and non-scientific offerings and assets to provide their services

[35]

The hotel sector is also a reserve-intensive sector, which includes huge consumption of water, energy, and chemicals for cleaning daily basis for day-to-day operations

[23]

. Food is the largest waste group in this sector, and the examination and adoption of sustainable practices where most waste occurs is warranted

[20]

. As food production is a resource-intensive activity, it seriously depletes natural resources and negatively impacts environmental sustainability

[15]

. Commercial Kitchen is always under a scanner for making the best quality ingredient available to the staff for maximum utilization for better output. At times, the food orders come immediately, and the chef finds it difficult to handle, which creates wastage. Food waste refers to the loss of food in all stages of the food supply chain that is meant for human consumption

[21]

. Food discarding is an important aspect in professional kitchens and growth of carbon footprint

[8]

. Food waste also generates economic losses, where efforts to decrease food left-over by hotels can restrain economic losses in their business

[1]

. Food waste occurs through the food supply chain from agricultural production to (hospitality) consumption in the food supply chain

[17]

Integrated Resource Management in a thoughtful and coordinated way which is becoming increasingly important for hotels that aim to serve food that is both high in quality and environmentally responsible. First, water; second, energy; third, food material; and fourth, human resources, which create integrated resource management for hotels. Water is certainly essential natural reserves in operationality of hotels, particularly in kitchens

[16]

. Energy is an additional life-threatening component, as hotels require significant energy for heating, cooling, lighting, and operating

[36]

a good deal of equipments. Fresh ingredients, proper storage, cooking, and services are all required for the proper functioning of the kitchen. Employee engagement has been emphasized as a key factor for performance and profit of the organization and their involvement in maintaining the sustainability practices is all together a very important aspect

[4]

Sustainable Resource Management in the hotel industry incorporates numerous practices and strategies to minimize environmental impact throughout the process. Not only focusing on isolated efforts of saving energy or usage of water or reducing food waste but also linking food waste reduction with energy-saving and staff training

[3]

Furthermore, understanding the relationships and dynamics

[14]

of sustainability practices and food quality, very few studies have analyzed the application of environmental practices in the service sector

[10]

2. Literature Review

2.1. Resource Management in Commercial Kitchens

This study discusses the practical aspects of planning and scheduling food preparation in a commercial smart kitchen. This is done so that each batch is selected to save time, energy consumption, and improve the quality of food. A genetic algorithm with multiple objectives, MOEA/D, was implemented. The tests indicated that the proposed approach accurately identifies the trade-offs between competing goals

[12]

The authors analysed the quantities, structures, characteristics, and costs of agricultural resources related to food waste in the catering industry in Beijing. The results show that: 1) On average, each person wastes approximately 75.02 g of raw food per meal when dining out among urban residents in Beijing, which equates to approximately 10.52% of the food being discarded. 2) According to the information collected, vegetables are the first food which are wasted in the restaurant followed by the seafood and grain. 3) The author mentioned that food waste not only depend on the type of restaurant but also on the age, gender, educational qualification, and buying motivation of the consumers

[40]

The research article discussed that food waste in the service area, particularly hospitality catering, represents a significant mishandling of resources such as food, water, land, and energy. Inappropriate kitchen practices primarily lead to considerable environmental impacts, including major greenhouse gas emissions and excessive water use. The paper highlights the necessity for improved resource management plans in kitchen operations to curtail waste and environmental load. The important recommendations in the research identifies Optimizing Inventory and Procurement, Efficient Food Preparation, Staff Training, Monitoring and Measurement and Menu Design

[26]

Food waste and food loss happen throughout the whole food supply chain, with their quantity varying crossways diverse segments. The main objective of this study was to identify the causes of food waste within the catering sector. The most often mentioned reasons for discarding food included the preparation of excessive quantities of meals, overly large procurements, and inaccurately measured purchases. The conclusions of this research articles back to the prevention of food waste in catering establishments, as staff education and enhanced operational practices can substantially reduce waste and its adverse consequences

[25]

2.2. Food Sustainability Practices

The research articles sustainability as a critical trend in the food industry, accentuating the reputation of mixing the triple bottom line—economic, environmental, and social considerations—into business practices. Businesses that embed sustainability from the start are more likely to flourish than those that retrofit their operations. The study observes eight food industry companies, noting that sustainable feeding is driving unique product and brand development. These companies demonstrate best practices by positioning their processes with sustainability principles, which significantly contributes to their continuing success

[13]

According the researcher the Sustainable food practices is first of the significant aspects to growth in food service business. From this viewpoint, the purpose of the current research is to suggest an all-inclusive framework for writing or making decisions regarding sustainable food management in hotels, taking into interpretation the various facets of the food supply chain. Hotels leaving a number of features of sustainable food management unrecognized in the framework. The quality and the quantity of the information provided by hotels are limited

[33]

Achieving guest involvement for sustainable practices within the hotel industry, such as left-over minimization, is of prime importance for environmental protection and in mitigating the carbon footmark related to food consumption. Nevertheless, there exist hesitations regarding the degree to which the application of sustainable practices within dining establishments is supported by patrons. In order to examine these concerns, our motive is to determine, through the submission of value theory, whether the incorporation of sustainable practices in restaurants nurtures consumer loyalty. To attain this, the current research calculates and evaluates a complete hypothetical framework about the interrelations amid sustainable restaurant practices, consumer values (both hedonic and utilitarian), environmental awareness, and consumer behaviour. The conclusions propose that sustainable practices in restaurants, intellectualized as a secondary notion regarding food sustainability and the reduction of scraps, deliberately affect both hedonic and utilitarian values. Besides, sustainable restaurant practices exert a expectant effect on consumer behaviour, which is also seen as a second-order construct that includes engagement in leftover reduction initiatives and allegiance to sustainable dining establishments

[18]

The study includes the difficulties associated with accomplishing an equilibrium between quality, cost, and sustainability within food procurement, while concurrently evaluating the eco-conscious approaches employed by hotels, including the consumption of nearby sourced foodstuffs and the implementation of concrete environmental management practices. By implementing a comprehensive methodology through the examination of multiple case studies, the paper underlines the complex relationship between food safety and sustainable procurement, therewith providing practical insights relevant to the hospitality sector. The essential tenet across worldwide hotel chains is to holistically assess environmental difficulties within procurement procedures, which serves as a critical guiding principle

[5]

2.3. Energy-efficient Technologies in Hotel Kitchens

Energy benchmarking in UK commercial kitchens is critical for understanding and enlightening energy efficiency in a sector known for high energy use and vital carbon emissions. Current research shows that energy consumption in UK commercial kitchens is far higher than earlier projected, highlighting the need for efficient and more accurate benchmarks. UK commercial kitchens use considerably more energy than before thought. Restructured benchmarks and targeted performance indicators now provide an indistinct path for operators and designers to improve efficiency, reduce costs, and lower carbon footprints

[27]

Recovering waste heat from commercial kitchen exhaust can suggestively improve energy competence by providing hot water and supporting dish drying. The foremost discovery is that a heat recovery system can capture up to 95% of the exhaust heat for water heating and 5% for dish drying, with negligible impact on overall system performance. Exploiting waste heat from commercial kitchen exhaust for water heating and dish drying is highly effective, with most of the recovered energy going to water heating. This method offers a practical way to boost energy efficiency and sustainability in commercial kitchens

[40]

Recovering waste heat from central air conditioning systems has become a favored method for providing hot water in hotels, particularly in areas with high cooling needs, such as Indonesia. By capturing heat that would typically go unused, this strategy can lead to significant reductions in energy consumption, lower operational costs, and decreased carbon emissions. The process is effective for supplying hot water while saving energy and enhancing operational efficiency. To ensure consistent delivery of hot water and to fully realize the benefits, it's important to optimize both thermal storage and system design. This method is particularly advantageous for hotels located in warmer climates like Indonesia

[30]

2.4. Food Waste Reduction Strategies

Food waste in hotels poses serious environmental and economic challenges, but research highlights several practical strategies to mitigate it. Important approaches include training staff, enhancing planning processes, involving guests, and making operational adjustments. Tackling food waste effectively involves a mix of operational enhancements, employee education, guest involvement, and partnerships with suppliers and charities. By paying close attention to buffet management, precise forecasting, and educating all stakeholders, hotels can achieve substantial reductions in waste and lower costs

[7]

Lowering the food quality in the food service means challenging the sustainability aspects of environmental, economic and social implications. Methodical evaluations have defined multiple strategies, interferences, and outlines intended use of waste across restaurants, institutional caterings and hospitality sectors. A grouping of client-focused interventions, circular economy practices, technological innovations, and integrated policy frameworks are most effective in reducing food waste in the foodservice sector. Tailoring strategies to specific settings and fostering collaboration across stakeholders are essential for sustainable progress

[38]

Minimizing food waste in hotel kitchens is an important aspect of sustainability. When kitchen staff track their own food waste, it can result in considerable reductions, particularly in buffet environments. This method not only cuts costs but also enhances how efficiently operations run. Tracking food waste through self-reporting is a well-established, cost-effective way to lower waste and save money. Additionally, integrating this self-reporting with technological tools could provide even more advantages for sustainable practices in the long run

[22]

Recycling the food waste in the Hospitality sector is critical due to the food service sector has significant contribution to environmental impacts through food, packaging, and other waste streams. Current study has gone further away from food waste by identifying the most important strategies that address operational, organizational, and service-level practices to create more sustainable systems. Sustainable waste management in foodservice requires an all-inclusive method, merging operational, organizational, and service innovations. Skilled-driven outlines, agile management, and stakeholder engagement are key to reducing waste and setting industry standards

[24]

2.5. Role of Trained Manpower in Maintaining Food Quality

Employee training and commitment to the organization are considered crucial for enhancing service quality in companies. Recent studies have examined the relationship between training and service quality, highlighting that organizational commitment can play a significant role in this dynamic. Training employees is vital for boosting service quality, as it often leads to greater commitment within the organization. Nevertheless, the extent to which commitment mediates this relationship can vary based on specific contexts and may be affected by other elements such as job satisfaction and the overall organizational atmosphere. It is important to promote effective training alongside a solid commitment to the organization in order to achieve exceptional service quality

[11]

Food safety information for restaurant food handlers is largely recommended to prevent and reduce the food borne illness. The review gives the conclusions on effectiveness, challenges, and best practices. Food safety information in restaurant operations helps in developing knowledge and attitudes, and can improve practices—especially when training is practical, continuous, and behaviour-focused. However, joining the gap between knowledge and consistent safe practices requires ongoing reinforcement, monitoring, and hands-on approaches

[31]

In the hotel industry, it's essential to prioritize food safety and quality assurance to safeguard guests’ health, uphold the establishment's reputation, and comply with regulations. Recent studies underscore the significance of implementing organized management systems, providing effective staff training, adopting digital solutions, and embracing sustainable practices to enhance food safety and quality. While there are challenges, particularly concerning expenses and infrastructure, the long-term advantages for guest safety, operational efficiency, and the hotel's reputation are considerable

[34]

2.6. Few Case Studies from Major Hotel Chains

Food waste in the hospitality sector of Lahore, Pakistan, is a significant issue with both environmental and economic implications. Recent research provides detailed quantification and explores the underlying causes of this waste. Food waste in Lahore’s hospitality sector is driven by plate leftovers, overproduction, and operational inefficiencies. Addressing these issues requires a combination of targeted strategies, stakeholder engagement, and supportive policy frameworks

[2]

Food waste in hotel food services is a significant global challenge, with most waste occurring during serving and consumption, especially in buffet settings. Below is a summary table of the most relevant research papers on this topic. These papers collectively highlight that food waste in hotels is primarily generated during serving and consumption, especially in buffet formats, and is influenced by guest behaviour, staff practices, and operational policies. Effective reduction strategies include staff training, guest education, improved menu planning, and better food waste monitoring and management systems

[37]

3 Methodology

This research adopts a narrative review approach to unify and understand present research on integrated resource management practices for sustainable and quality food production in the hotel industry. A narrative review was selected to discover the wide choice of interconnected practices—including food waste reduction, energy efficiency, staff training, and kitchen design—while allowing for interpretive synthesis rather than meta-analysis.

3.1. Databases Searched

The reviews were gathered from the following respectful academic and professional sources:

Google Scholar

PubMed

ResearchGate

SpringerLink

MDPI (Multidisciplinary Digital Publishing Institute)

3.2. Keywords Used for the Information Sourcing

To identify relevant studies, the following keywords and Boolean operators’ combinations were used:

"Holistic resource management" along with "hotel kitchens"

"Eco-friendly kitchen practices" in the "hospitality sector"

"Minimizing food waste" in "hotels"

"Energy-saving kitchen appliances"

"Skilled staff" and "food quality"

"Food preparation in hotels" and

"Efficient resource use."

3.3. Selection Criteria

Papers were included in this review based on the following inclusion criteria:

Publication years: 2010 to 2024

Language: English only

Articles used: Peer-reviewed journal articles, case studies, and academic conference proceedings

Applicability: Essentially focused on hotels, commercial kitchens, or the hospitality sector

Conceptual Congruence: Research that provided information ecofriendly practices, energy management, staff training and manpower, food quality, or waste reduction in food production within hotel settings

3.4. Number of Studies Reviewed

A count of 25 research studies was reread after initial screening of over 80 publications. These comprised of experiential research, case studies from hotel chains, and literature reviews from fields such as hospitality management, environmental science, and sustainable operations.

4. Results and Finding

4.1. Common IRM Practices Adopted Globally

In the hospitality sector, particularly within hotel kitchens, various Integrated Resource Management (IRM) practices have become quite common. These practices encompass green procurement, the use of energy and water-efficient operations, waste reduction strategies, circular economy approaches, and initiatives in green human resource management (GHRM). For example, numerous hotels are now focusing on sourcing local ingredients to lessen the environmental footprint associated with transportation and packaging while also bolstering local economies

[9]

. Similarly, many establishments are installing energy-efficient appliances like induction cooktops, low-flow faucets, and sensor-activated lighting to reduce resource use

[19]

Another prevalent approach is minimizing waste through methods like composting, donating food, and utilizing digital systems to track food waste, which empowers kitchen managers to make informed decisions based on data

[29]

. Moreover, training programs aimed at promoting sustainability among employees have proved effective in fostering a culture that prioritizes eco-friendly practices

[41]

. Well-known hotel chains such as Marriott and ITC Hotels have integrated these initiatives into their routine operations and long-term sustainability plans

[28]

4.2. Benefits Observed

The acceptance of IRM practices has led to numerous benefits. Notably, hotels report substantial trimming in energy and water usage, often surpassing 20–30% following the execution of integrated systems

[6]

. These minimizations interpret into minor efficacy costs, enhancing cost-effectiveness while also improving their environmental footprint.

Moreover, these practices significantly improve both food quality and customer satisfaction. Kitchens that focus on using fresh, locally sourced ingredients and sustainable cooking techniques tend to provide exceptional dining experiences

[41]

. Furthermore, initiatives aimed at reducing waste, like streamlined kitchen layouts and carefully crafted menus, contribute to better inventory management and operational effectiveness.

4.3. Barriers to Implementation

Regardless the paybacks, numerous encounters hamper the full-scale acceptance of IRM in hotels. A major barricade is the high initial cost of eco-friendly technologies, such as energy-efficient appliances, biogas digesters, or real-time monitoring systems

[29]

. For many mid-sized or independent hotels, especially in developing countries, this upfront investment is not financially feasible.

A significant challenge is the resistance from staff and their limited awareness. When employees are not properly trained or engaged, they might view sustainability protocols as extra tasks instead of helpful practices

[41]

. Additionally, many areas suffer from a lack of clear policy direction and incentives, which further reduces the motivation to embrace change, particularly when there's no regulatory pressure to encourage it

[9]

5. Conclusion

This review of integrated resource management (IRM) practices in hotel kitchens has confirmed that ecofriendly practices are fetching an operational priority athwart the global hotel industry. Prime result suggests that many hotel chains are accepting strategies such as energy-efficient technologies, water-saving devices, and systematic food waste reduction to improve environmental performance and food quality. Applying these practices has been effective in dropping operational expenses, conserving resources, and improving the efficiency of kitchen operations.

However, several barricades delay the widespread acceptance of IRM practices, especially in developing economies. These comprise the high cost of technology upgrades, limited staff training, resistance to behavioural change, and lack of institutional awareness. Furthermore, although many short-term benefits have been documented, long-term evaluations of these interventions remain scarce. The literature also highlights a significant research gap in the context of Indian hotels and smaller, independently operated restaurants.

6. Recommendations

Encourage Sustainable Investments: Government entities and tourism organizations should create comprehensive policies, provide subsidies, and offer incentives to motivate hotels to choose IRM technologies, particularly those that focus on energy and water efficiency.

Mandatory Sustainability Training for Kitchen Staff: Integrating focused training on reducing waste, managing energy consumption, and handling food sustainably into staff development programs can lead to much better implementation results.

Enhance Local Procurement Systems: Hotels should build stronger connections with local farmers and suppliers to promote farm-to-table initiatives. This not only supports local economies but also reduces the distance food travels and ensures ingredient traceability.

Utilize Smart Monitoring Systems: By employing digital sensors and Internet of Things (IoT) tools, kitchens can monitor their resource usage in real-time, allowing for more efficient management of energy and water consumption.

Encourage Industry-Academic Collaboration.

Additional collaborative research inventiveness is required to document and analyse the long-term effect of IRM practices, primarily within the hospitality context. This article should explore performance metrics, guest perception, and return on investment.

Position Sustainability as a Branding Strategy

Hotels can distinguish themselves by integrating sustainability messaging into their brand identity. Communicating responsible kitchen practices to guests builds trust and enhances customer loyalty.

Addressing these gaps is essential to unlock the full potential of sustainable kitchen operations. It is evident that the hospitality industry must align its operational goals with environmental sustainability, especially as consumer preferences shift towards more responsible consumption.

Abbreviations

IRM	Integrated Resources Management
MOEA/D	Multi Objective Evolutionary Algorithm Based on Decomposition
GHRM	Green Human Resources Management
IOT	Internet of Things
ITC	India Tobacco Company
MDPI	Multidisciplinary Digital Publishing Institute

Author Contributions

Ankeet Jayant Kenekar: Conceptualization, Data curation, Formal Analysis, Methodology, Visualization

Charuta Gajbhiye: Supervision

Conflicts of Interest

The authors declare no conflicts of interest.

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Kenekar, A. J., Gajbhiye, C. (2026). Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. International Journal of Hospitality & Tourism Management, 10(1), 157-164. https://doi.org/10.11648/j.ijhtm.20261001.24

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Kenekar, A. J.; Gajbhiye, C. Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. Int. J. Hosp. Tour. Manag. 2026, 10(1), 157-164. doi: 10.11648/j.ijhtm.20261001.24

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Kenekar AJ, Gajbhiye C. Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. Int J Hosp Tour Manag. 2026;10(1):157-164. doi: 10.11648/j.ijhtm.20261001.24

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@article{10.11648/j.ijhtm.20261001.24,
  author = {Ankeet Jayant Kenekar and Charuta Gajbhiye},
  title = {Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry},
  journal = {International Journal of Hospitality & Tourism Management},
  volume = {10},
  number = {1},
  pages = {157-164},
  doi = {10.11648/j.ijhtm.20261001.24},
  url = {https://doi.org/10.11648/j.ijhtm.20261001.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20261001.24},
  abstract = {Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.},
 year = {2026}
}

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TY  - JOUR
T1  - Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry
AU  - Ankeet Jayant Kenekar
AU  - Charuta Gajbhiye
Y1  - 2026/04/15
PY  - 2026
N1  - https://doi.org/10.11648/j.ijhtm.20261001.24
DO  - 10.11648/j.ijhtm.20261001.24
T2  - International Journal of Hospitality & Tourism Management
JF  - International Journal of Hospitality & Tourism Management
JO  - International Journal of Hospitality & Tourism Management
SP  - 157
EP  - 164
PB  - Science Publishing Group
SN  - 2640-1800
UR  - https://doi.org/10.11648/j.ijhtm.20261001.24
AB  - Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.
VL  - 10
IS  - 1
ER  -

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Author Information

Ankeet Jayant Kenekar

Department of Hotel Management, Shri Balasaheb Tirpude College of Hotel Management & Catering Technology, Nagpur City, India

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http://orcid.org/0009-0006-4285-1147
Charuta Gajbhiye

Department of Hotel Management, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur City, India

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APA Style

Kenekar, A. J., Gajbhiye, C. (2026). Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. International Journal of Hospitality & Tourism Management, 10(1), 157-164. https://doi.org/10.11648/j.ijhtm.20261001.24

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ACS Style

Kenekar, A. J.; Gajbhiye, C. Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. Int. J. Hosp. Tour. Manag. 2026, 10(1), 157-164. doi: 10.11648/j.ijhtm.20261001.24

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AMA Style

Kenekar AJ, Gajbhiye C. Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry. Int J Hosp Tour Manag. 2026;10(1):157-164. doi: 10.11648/j.ijhtm.20261001.24

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@article{10.11648/j.ijhtm.20261001.24,
  author = {Ankeet Jayant Kenekar and Charuta Gajbhiye},
  title = {Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry},
  journal = {International Journal of Hospitality & Tourism Management},
  volume = {10},
  number = {1},
  pages = {157-164},
  doi = {10.11648/j.ijhtm.20261001.24},
  url = {https://doi.org/10.11648/j.ijhtm.20261001.24},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20261001.24},
  abstract = {Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Integrated Resource Management for Sustainable and Quality Food Production in the Hotel Industry
AU  - Ankeet Jayant Kenekar
AU  - Charuta Gajbhiye
Y1  - 2026/04/15
PY  - 2026
N1  - https://doi.org/10.11648/j.ijhtm.20261001.24
DO  - 10.11648/j.ijhtm.20261001.24
T2  - International Journal of Hospitality & Tourism Management
JF  - International Journal of Hospitality & Tourism Management
JO  - International Journal of Hospitality & Tourism Management
SP  - 157
EP  - 164
PB  - Science Publishing Group
SN  - 2640-1800
UR  - https://doi.org/10.11648/j.ijhtm.20261001.24
AB  - Sustainability has emerged as a vital feature in the hotel industry, predominantly in kitchen operations and food production. Understanding the sustainability core concepts of environmental, economic and social aspects of practices and implementing them with the help of water conservation, energy conservation, reducing food waste and training to employees will secure a stable environment in the world. Integrated resources management includes approaches to managing natural resources of land water, energy across the sector to balance the crucial aspects sustainability. IRM system will enhance the overall ecosystem of sustainability. This review paper explores integrated resource management (IRM) practices and approaches adopted by hotels and restaurants to ensure sustainable, ecofriendly and high-quality food production. Through a study of the existing literature, industry practices, and case studies, this review paper recognizes resource optimization strategies related to water, energy, food waste, and human resources. The analysis in the paper also highlights the roles of technology, staff training, and supplier coordination in advancing sustainability. The findings of the research paper suggest that integrated systems not only reduce environmental footprints, carbon emissions, but also enhance food quality, customer satisfaction and operational efficiency. This review article offers a comprehensive understanding of current trends, challenges, and future guidelines for sustainable food management in hotels.
VL  - 10
IS  - 1
ER  -

Copy | Download