Analysis of Artificial Intelligence-Based Food Waste Management: A Case Study in a Luxury Hotel and Resort
DOI:
https://doi.org/10.59890/ijmbi.v4i4.53Keywords:
Artificial Intelligence, Food Cost, Food Waste, Food Waste Management, Hospitality IndustryAbstract
This study aims to analyze the implementation of Artificial Intelligence (AI)-based food waste management at a five-star luxury resort in Bali, Indonesia, and its implications for food cost. The study employs a descriptive method with a qualitative case-study approach through interviews, observations, and documentation involving the Executive Chef, the Hygiene & Steward Manager, and the Cost Controller. Data were analyzed using Karakas' (2021) food waste management framework, comprising Menu Planning, Purchasing & Storing, Food Preparation, Communication with Guest & Staff, and After Service. The findings show that all five aspects have been implemented with the support of AI technology, which functions as a real-time provider of data on the type, quantity, and value of food waste generated during kitchen operations. The implementation of AI-based food waste management has implications for food cost through the reduction of food-material cost waste at every stage of operations, contributing an estimated saving of 0.33% to 0.44% of food cost per month. However, food waste is recorded as part of the Cost of Goods Sold (COGS) without being itemized as a separate account, so its financial impact is not yet fully explicit in the hotel's financial statements.
References
Barnard, M. W. (2009). A case study to examine the application of food cost theories in menu pricing and cost control management within a new restaurant operation. https://doi.org/10.34917/1651750
Cejas, R. (2025). Food waste reduction AI technologies in restaurant management: An MS-TORO approach. Processes, 13(8). https://doi.org/10.3390/pr13082419
Clark, Q. M., Kanavikar, D. B., Clark, J., & Donnelly, P. J. (2024). Exploring the potential of AI-driven food waste management strategies used in the hospitality industry for application in household settings. Frontiers in Artificial Intelligence, 7. https://doi.org/10.3389/frai.2024.1429477
Conrad, S. (2024). Conrad Shanghai case study.
Dittmer, P. R., & Keefe, J. D. J. (2009). Principles of food, beverage, and labor cost controls (9th ed.). John Wiley & Sons, Inc.
Egan, B. (2020). Introduction to food production and service. https://psu.pb.unizin.org/hmd329/
FAO. (2025). The state of food and agriculture 2025. https://doi.org/10.4060/cd7067en
Johannesson, A., Itzhak, M., & Rosenlind, O. (2025). Leveraging artificial intelligence for minimized food waste: Analysis of the restaurant industry in Gothenburg. https://hdl.handle.net/2077/88665
Karakas, K. M. (2021). Food waste management in luxury hotels—Best practices and limitations. Journal of Environmental Science and Engineering B, 10(3). https://doi.org/10.17265/2162-5263/2021.03.003
Karvounidi, M., Alexandropoulou, A., Fousteris, A. E., Karvounidi, M. D., & Alexandropoulou, A. P. (2024). Sustainable food waste management in the hospitality industry: Innovations and best practices. IOSR Journal of Environmental Science Toxicology and Food Technology, 18, 26–34. https://doi.org/10.9790/2402-1806022634
Kurnia, S., Politeknik, J. A., Ujung, N., Syamsinar, P., Jurusan, A., Politeknik, A., & Pandang, N. U. (2020). Akuntansi manajemen limbah industri perhotelan (Studi kasus: Sebuah hotel bintang empat di Makassar). AKUNSIKA: Jurnal Akuntansi Dan Keuangan, 1(1). http://jurnal.poliupg.ac.id/index.php/akunsika
Martin-Rios, C., Hofmann, A., & Mackenzie, N. (2021). Sustainability-oriented innovations in food waste management technology. Sustainability (Switzerland), 13(1), 1–12. https://doi.org/10.3390/su13010210
Principato, L., Marchetti, S., Barbanera, M., Ruini, L., Capoccia, L., Comis, C., & Secondi, L. (2023). Introducing digital tools for sustainable food supply management: Tackling food loss and waste in industrial canteens. Journal of Industrial Ecology, 27(4), 1060–1075. https://doi.org/10.1111/jiec.13391
Sadyasmara, C. A. B., Yuarini, D. A. A., Antares, A., Satriawan, I. K., Wiranatha, A. A. P. A. S., Yoga, I. W. G. S., Wartini, N. M., Nitivattananon, V., & Arnata, I. W. (2025). Quantification and classification of food waste from hotels and restaurants in Bali as a potential database towards sustainable food waste management. BIO Web of Conferences, 186. https://doi.org/10.1051/bioconf/202518604002
Sigala, E. G., Gerwin, P., Chroni, C., Abeliotis, K., Strotmann, C., & Lasaridi, K. (2025). Reducing food waste in the HORECA sector using AI-based waste-tracking devices. Waste Management, 198, 77–86. https://doi.org/10.1016/j.wasman.2025.02.044
Sugiyono. (2023). Metode penelitian kuantitatif, kualitatif, dan R&D. www.cvalfabeta.com
Susanti, C., & Wiryanata, G. N. A. (2024). Penerapan manajemen limbah makanan di industri perhotelan. Guna Sewaka: Jurnal Manajemen, 3(2). http://e-journal.iahn-gdepudja.ac.id/index.php/GSJ
Tracey, J. B. (2009). Cornell hospitality tools, 1(15), 6–32. https://scholarship.sha.cornell.edu/chrtools
UNEP. (2021). Food waste index report 2021. https://www.unep.org/resources/report/unep-food-waste-index-report-2021
Winnow. (2013). Winnow solutions. Winnow Solutions Ltd. https://www.winnowsolutions.com/
Wiryanata, I. A., & Susanti, C. (2025). Manajemen food waste: Pendekatan berkelanjutan dalam operasional hotel (1st ed.). Politeknik Pariwisata Bali.
