الفهرس 
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Abstract
Food Waste (FW) is an issue requiring urgent action throughout the world. FW is still the main concern for the hospitality industry, where the exact amount of FW produced in hospitality is uncertain. Managing FW includes all actions taken to reduce the amount of waste. It includes waste prevention, recycling, composting, and the purchase of products that have recycled content or produce less waste. The availability of safe and nutritious food for human consumption will be improved by reducing FW. This study aims to explore the process of managing FW in the three, four, and five-star hotels in Hurghada city. The deductive approach and the quantitative study design were adopted in this study. A questionnaire survey was used to collect primary data. A total of 320 questionnaire forms were distributed to 80 hotels with 4 questionnaires for each hotel. Only 276 questionnaires were collected from 69 hotels with 4 questionnaires for each hotel, where the response rate was 86.3%. Statistical Package for Social Sciences (SPSS) version 20.0 was used to generate data. The study revealed hotels efforts in monitoring their generated FW, the causes of generated FW, the applied policies for managing FW, the role of food and beverages department staff training in changing their behavior towards FW issues in hotels, the benefits of managing FW in hotels, and the barriers that hotels face while managing FW. The study also revealed the differences between the three, four, and five-star hotels regarding the extent of FW management policies implementation. Moreover, it revealed the differences between chain and independent hotels regarding the extent of FW management policies implementation. The study contributes to the theory through exploring the process of managing FW in three, four, and five-star hotels in Hurghada city. The study also presented a new proposed tool for managing FW that can be followed by hotels in managing their FW. Finally, the study ends by providing a set of recommendations to enhance the process of managing FW.