การบริหารจัดการของเสียจากงานอีเวนต์ในธุรกิจโรงแรมอย่างยั่งยืน

Supanne Sritumma

Authors

Supanne Sritumma Tourism and Event Management, Faculty of Liberal Arts , North Bangkok University

Keywords:

Waste Management, Food Waste, Event Management, Hotel Industry, Sustainability

Abstract

This academic article discusses how the recovery of the tourism and event industries in a new business context has led to a continuous increase in waste generated by hotel-based events, particularly food waste and single-use materials. This situation highlights significant challenges in resource efficiency and environmental management within the service sector. Hotels, as primary venues for banquets and events, play a crucial role both as sources of waste generation and as key actors in developing effective waste management systems. This academic article aims to analyze concepts, principles, and approaches to sustainable waste management in hotel-based events. The study is based on a comprehensive review of relevant literature, sustainability concepts, and best practices in solid waste and food waste management. The findings reveal that effective waste management requires a systematic approach that includes preventive planning, source reduction, waste segregation, resource recovery, and stakeholder participation. In addition, the study synthesizes existing knowledge and develops an integrated conceptual framework for waste management in hotel-based events. This framework can be applied to enhance waste management efficiency in alignment with sustainable development principles in the hospitality industry.

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