ARCHIVES
VOL. 2, ISSUE 1 (2026)
Role of artificial intelligence in menu planning, cost control, and food waste reduction in star category hotels-A study
Authors
Sunil Kumar, Mandeep Singh
Abstract
Artificial
Intelligence (AI) has emerged as a transformative technology in the hospitality
industry, particularly in food and beverage operations of star category hotels.
Menu planning, cost control, and food waste management are critical areas that
directly influence profitability, sustainability, and guest satisfaction.
Traditional methods of menu engineering and inventory management often rely on
manual analysis and historical data, which may lead to inefficiencies,
inaccurate forecasting, and increased food waste. The present study examines
the role of Artificial Intelligence in enhancing menu planning efficiency,
optimizing food costs, and reducing food wastage in star category hotels. The
study analyzes how AI-driven tools such as predictive analytics, demand
forecasting, inventory management systems, and waste monitoring software
contribute to operational excellence. The findings indicate that AI adoption
significantly improves decision-making accuracy, reduces operational costs, and
supports sustainable practices in hotel food production units. The study
concludes that Artificial Intelligence has the potential to redefine food
service management in star category hotels by integrating technology-driven
solutions with traditional culinary practices.
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Pages:46-47
How to cite this article:
Sunil Kumar, Mandeep Singh "Role of artificial intelligence in menu planning, cost control, and food waste reduction in star category hotels-A study". International Journal of Research in All Subject, Vol 2, Issue 1, 2026, Pages 46-47
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