<![CDATA[This study is motivated by the high level of operational activities at Harper Malioboro Yogyakarta Hotel, which generates a significant amount of food waste. This condition has the potential to increase operational costs, cause waste accumulation, and affect hotel cleanliness and sanitation. This study aims to analyze the implementation process of food waste management, evaluate its efficiency, and identify the challenges and solutions applied by the hotel to optimize food waste management. This research employed a case study method with a descriptive qualitative approach. Data were collected through structured observations, in-depth interviews with Food and Beverage Department personnel, and documentation of daily waste weight records and related operational reports. The findings indicate that the hotel has implemented food waste management from upstream to downstream processes through production control, portion management, separation of pre-consumer and post-consumer waste, and waste handling by the stewarding section through third-party services. This system has contributed to reducing organic waste volume, improving operational efficiency, and lowering food costs. The main challenges identified include inconsistencies in staff waste separation discipline, limited temporary waste storage facilities, and difficulties in adjusting food production to guest demand. These challenges were addressed through regular SOP training, improved supervision, production control, and guest education. The implementation of food waste management has proven effective, demonstrated by a 54% reduction in waste volume in 2025 and a 59.65% reduction during January–May 2026. Furthermore, this initiative supports operational efficiency, the application of the 3R principles (Reduce, Reuse, and Recycle), and the development of the hotel as a green hotel.]]>
