Hospitality operations require perishable inventory balancing with unpredictable occupancy spikes. By implementing 5S and continuous pull systems in hotel kitchen and housekeeping hubs, operating waste dropped by 34% across our studied boutique resort cluster.
Hospitality & Supply Chain#Lean Hospitality#Green Supply Chain#Waste Reduction#SMEs
Lean Operations in Boutique Hospitality: Cultivating Green Resilience Under Demand Volatility
“Case evidence showing how zero-waste inventory and local vendor alliances protect operating margins.”
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Zero-waste inventory flow and local producer alliances in hospitality operations.
•Zero-waste inventory flow and local producer alliances in hospitality operations.Verified Scholarly Visual
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About the Author
Author
Gautama Sastra Waskita, S.E., B.BA., M.M.
Lecturer in Management & Entrepreneurship
Faculty of Economics, Universitas Tulungagung • Indonesia
My research examines how entrepreneurs and SMEs develop capabilities, innovate business models, and respond to digital and sustainability challenges. I am particularly interested in how these firm-level capabilities connect with broader entrepreneurial ecosystems to enable sustainable value creation in emerging economies.
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