Making managerial decisions in the application of the zero waste concept in hospitality facilities

The hospitality industry significantly impacts the environment due to intensive consumption of energy, water, and waste generation. This paper aims to analyze the decision-making process in tourism and hospitality, focusing on zero waste principles. A quantitative survey was conducted among 50 managers and employees from restaurants, cafés, and hotels in Novi Sad. Results indicate that 76% of respondents have at least basic familiarity with zero waste principles, while the main barriers are lack of knowledge and infrastructure (68% each). Although employees recognize the strategic importance of sustainable practices (mean=4.0), they perceive low guest interest (mean=2.1). Conclusively, the zero waste concept requires education, infrastructural support, and institutional engagement for successful implementation.