Mehmet Necati CIZRELIOGULLARI, Soolmaz AZARM, Roozbeh VAZIR

FARKLI BÜYÜKLÜKTEKİ OTELLERDE ATIK OLUŞUM ORANLARININ KARŞILAŞTIRILMASI (KUZEY KIBRIS ÖRNEĞİ)

Otellerdeki atık yönetimi, ekonomi ve çevre üzerindeki olumsuz etkilerin azaltılmasında önemli bir role sahiptir. Bu çalışmanın amacı, farklı büyüklükteki otellerde otel sektörü atıkların kantitatif analizi ile keşfetmektir. SPSS istatiksel yazılım, atık türü, mevsim, konaklama türü ve atık yönetimi uygulamalarının türünü hesaplayarak ortalama olarak otel sektörü atıklarının üretim oranını tahmin etmek için kullanıldı. Araştırmanın sonuçları, yoğun olmayan sezonda 2063,4 kg ve yoğun sezonda 4160 kg olduğunu gösterdi. Konaklama sektöründe, yine yoğun olmayan sezonda, büyük otellerin atık üretim oranı (% 66,7), orta ölçekli oteller (% 19,4) ve küçük oteller (% 13,9) olmuştur ve yoğun sezonda otel sektörü atıkları üretimi tamamen (% 45) civarında artmıştır. Konaklama yerindeki toplam atık üretim miktarının% 36'sı mutfak tarafından üretilirken, diğer bölümde atıkların% 7'si cam, % 8'i naylon, % 4’ü plastik, % 3’ü şişe, % 5’i ise ahşaptı. Ayrıca numune barınaklarında üretilen atığın% 14'ü geri dönüştürülebilir atıktır. Bunun yanında, küçük oteldeki atık yönetimi uygulama oranının başka bir konaklama örneklem büyüklüğünden daha az olduğunu analiz neticesinde görülmüştür.

COMPARISON OF WASTE GENERATION RATE IN DIFFERENT SIZE OF HOTELS (CASE STUDY OF NORTH CYPRUS)

Waste management in hotels has a significant role in reducing the negative impacton the economy and environment. The goal of this study was to discover hotel sector waste(HSW) by quantitative analysis of HSW in different size of hotels. The SPSS software wasemployed to predict the average HSW generation rate using nationality, type of waste,season, accommodation type, and type of waste management practices as predictors. Theresults showed that during lean season 2063.4 kg and high season 4160 kg. In the sampledaccommodation, also during the lean season, the large hotels waste generation rate was(66.7%), medium hotels (19.4%), and small hotels (13.9%) and in high season HSWgeneration increase around (45%). From the total amount of waste generated in the sampledaccommodation, 36% generated by the kitchen, and in other section, 7% of waste was glass,8% nylon 4% plastic, 3%bottle, and 5% of wood. Also, 14% of the waste generated wasrecyclable waste in the sample accommodations. Besides, the result showed that the wastemanagement practice rate in the small hotel is less than another accommodation sample size.

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