The main aim of the study was to determine the significant difference between and among the profile of respondents and the strategies and practices of food waste management of fast-food restaurants in Bambang, Nueva Vizcaya. The study used a questionnaire based from the study of Festijo, B. and Yuzon, N. (2013). The descriptive-comparative research type to describe the profile of respondents strategies and level of practices in food waste management in the different food restaurant restaurants in Bambang, Nueva Vizcaya. The comparative part was used to determine the significant difference between and among the profiles of respondents. The study was conducted particularly in its chosen fast-food restaurants in Bambang, Nueva Vizcaya. Sixty-one (61) respondents were identified using multistage random sampling and were proportionately distributed. The demographic profile of the employees their strategies and the level of practices in food waste management were examined. Mean and standard deviation were used to measure the strategies and level of practices in food waste management. Frequency and Percentage were used to determine the demographic profile. Comparative was used to determine the significant difference between and among the strategies and practices in food waste management in the identified fast food restaurants.
Most respondents were female, 25 years old and below, and currently employed at fast-food restaurant B. The respondents' practices of the food waste management in terms of profile of restaurants and different waste management practices of fast-food restaurants were often practiced. Fast food restaurants differed significantly in terms of the mean ranks of waste management practices. This shows the three establishments' highest mean ranks in food waste management. Fast food restaurant A had the highest mean rank of 46.83, fast-food restaurant B had the highest mean rank of 43.13 and C had the highest mean rank of 41.73. Respondents aged 26 years old and above were those respondents who were always practiced the food waste management. Respondents' sex significantly influenced the waste management practices of the selected fast food restaurants respectively. Designation of employee respondents had significantly influenced the waste management practices of the Fast-food restaurants A, B, and C, respectively. Fast food restaurants A, B and C differed significantly in terms waste management practices.

Thesis (Bachelor of Science in Hospitality Management)

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