Food waste management practices among selected restaurants in Bagabag, Nueva Vizcaya/
Estabillo, Mary Pauline B.
Food waste management practices among selected restaurants in Bagabag, Nueva Vizcaya/ Mary Pauline B. Estabillo, Yvonne Caroline L. Macaroy, Christine Joy M. Otbon, Shiela Mae G. Victorio - Bayombong: Nueva Vizcaya State University, 2022. - xiv, 35 leaves : illustrations ; 28 cm.
This study aimed to determine the waste management practices of selected restaurants in Bagabag, Nueva Vizcaya. Specifically, it aimed to disclose the profile of the restaurants in terms of waste management; different waste management practices and identify the problems encountered due to waste management. Moreover, the significant differences in the dependent variables as well as their interrelationships were investigated and evaluated at 0.05 level of significance.
A three-part survey questionnaire was given to 30 respondents with 10 employees from cach restaurant. The first section of the questionnaire sought information on the restaurants' practices on waste management, while the second sought information on their waste management practices and the third on the possible problems encountered due to waste management.
According to the findings, the researchers determined that the restaurants practiced proper waste management. Furthermore, the various waste management practices were expected to have an effect on the anticipated potential problems experienced as a result of incorrect waste management.
Keywords: food waste management, Bagabag, Nueva Vizcaya, restaurant
Thesis (Bachelor of Science in Hospitality Management)
appendices and bibliographical references
Food waste management practices among selected restaurants in Bagabag, Nueva Vizcaya/ Mary Pauline B. Estabillo, Yvonne Caroline L. Macaroy, Christine Joy M. Otbon, Shiela Mae G. Victorio - Bayombong: Nueva Vizcaya State University, 2022. - xiv, 35 leaves : illustrations ; 28 cm.
This study aimed to determine the waste management practices of selected restaurants in Bagabag, Nueva Vizcaya. Specifically, it aimed to disclose the profile of the restaurants in terms of waste management; different waste management practices and identify the problems encountered due to waste management. Moreover, the significant differences in the dependent variables as well as their interrelationships were investigated and evaluated at 0.05 level of significance.
A three-part survey questionnaire was given to 30 respondents with 10 employees from cach restaurant. The first section of the questionnaire sought information on the restaurants' practices on waste management, while the second sought information on their waste management practices and the third on the possible problems encountered due to waste management.
According to the findings, the researchers determined that the restaurants practiced proper waste management. Furthermore, the various waste management practices were expected to have an effect on the anticipated potential problems experienced as a result of incorrect waste management.
Keywords: food waste management, Bagabag, Nueva Vizcaya, restaurant
Thesis (Bachelor of Science in Hospitality Management)
appendices and bibliographical references
