<![CDATA[The large number of three-star hotels compared to luxury hotels creates unique waste management challenges in the hospitality sector. This study argues that improving sustainability in mid-scale hotels requires understanding their specific waste generation and operational practices. We measured the volume and composition of waste, and assessed operational waste management strategies in five three-star hotels in Yogyakarta using a mixed-method explanatory sequential design. Waste data was collected per SNI 19-3964-1994 for seven consecutive days, with qualitative insights from in-depth interviews with responsible hotel staff. Results show that three-star hotels generate an average of 0.57 kg of waste per guest per day, with some hotels achieving lower waste rates by implementing more efficient operations and preventive practices. Waste volume fluctuates daily, indicating a need to increase transportation, especially at week’s end, to avoid accumulation. Waste composition is dominated by 52.99% organic materials, with the remaining 47.01% inorganic. Because of space constraints, hotels must rely on private waste management service providers for the large volume of organic waste they cannot process on-site, often without verifying the processing technologies used. Differences in waste generation among hotels do not fully correspond with occupancy rates, suggesting that operational efficiency and waste-prevention practices may influence waste output; this hypothesis warrants further statistical analysis. These results pertain specifically to three-star hotels in Yogyakarta and should be validated across other hotel categories and geographic regions.]]>
