ABSTRACT
Food waste (FW) is not just a problem and challenge in Malaysia but world wide. According to a United Nation Environment Program report, approximately 931 million tonnes of food waste was produced globally in 2019. This included 61% from households, 26% from food services and the remaining 13%, from retail. The sheer magnitude of this wastage is very troubling; especially in the fact that there is no firm hope that the scale of the wastage will decrease in the near future. Most studies into food wastage have investigated the broader field of food industries such as food manufacturers, restaurants, food courts and others. This study, however, aimed to investigate FW among end-users who are students in a school, with data being collected from the school canteen. It investigated the amount of food waste before and after awareness of food waste in Malaysia was raised, and how the waste can be converted into cash. The study had four phases: 1) an awareness program for school students, 2) installation of the FW machine, 3) collection of food waste, and finally 4) data analysis. The food waste was collected, transformed into bio-fertilisers and sold to the parents. A total of 339.5 kg of food waste was collected in 38 days and this waste was transformed into 131.5 kg of bio-fertilisers for sale to parents in the same school. This simple FW conversion to bio-fertilisers undertaken in the school as a pilot project shed some light on the potential of the project to be carried out on a larger scale and with commercial interests for all schools in Malaysia. The school generated RM 1315 from the sale of the bio-fertilisers. The potential profits achievable from this conversion of FW to bio-fertilisers will be significant if the pilot study is expanded throughout Malaysia.
ABSTRACT
The current environment of volatility, uncertainty, complexity and ambiguity has created a prolonged state of uncertainty for the Jordanian hotel industry. Crisis management leadership is one of the most important attributes for a hotel. The main aim of this study is to evaluate the mediating role of crisis management, the moderating role of a leader's experience, their relationship to styles of leadership (transformational and transactional) and the resultant performance of Jordanian hotels. Research was based on a self-distributed questionnaire survey of 119 respondents currently holding managerial positions in Jordanian 3 to 5 star hotels. Partial Least Square Structural Equation Modelling was then employed. The findings suggest a transformational leadership style and crisis management experience are the most important attributes for a leader to sustain hotel performance during a crisis. Leaders with a transactional leadership style need crisis management skills to sustain hotel performance rather than experience which is not as important in their case. This paper proves that different leadership styles have a different influence on a hotel's survivability during a crisis. Therefore, a hotel's management group must ensure that a leader with an appropriate leadership style takes control during these situations. By combining leadership attributes, experience, and crisis management in a comprehensive framework to ensure sustainable hotel performance in the face of a crisis, this study adds to the body of knowledge on leadership and crisis management practices.
