02206nam a22002177a 4500 OSt 20250404144003.0 250328b |||||||| |||| 00| 0 eng d NVSU Antonio, John Mark M. Food waste management practices among fast casual dining restaurants in Bayombong, Nueva Vizcaya/ John Mark M. Antonio, Cristhel G. Calica, Mexcelin Faye A. Guinasao, and Dana Marie T. Ongcoy Bayombong: Nueva Vizcaya State University, 2022. xiii, 37 leaves : illustrations ; 28 cm. The main aim of the study was to determine the significant difference between and among the profile of respondents and the level of practices on food waste management of fast casual dining restaurants in Bayombong, Nueva Vizcaya. Survey questionnaire was adapted from the study of Festijo and Yuzon (2013) entitled "Waste Management Practices among Counter Service Restaurants in Batangas City, Philippines." The comparative part was used to determine the significant difference between and among the profile of respondents and the level of practices of food waste management in the fast casual dining restaurant in Nueva Vizcaya. The descriptive statistics was used mainly to identify the profile of the respondents, the level of waste management practices and the problems encountered in fast casual dining restaurant, particularly, the frequency and percentage, mean and standard deviation, respectively. Coefficient was also computed to identify the relationship between the level of waste management practices and the problem encountered in fast casual dining restaurant. Based on the foregoing results, the researchers concluded that the problem encountered in fast casual dining restaurants has effects in the level of practices in fast casual dining restaurant. Key words: food waste, management and level of practices Thesis (Bachelor of Science in Hospitality Management) Includes appendices and bibliographical references Calica, Cristhel G., author. Guinasao, Mexcelin Faye A., author. Ongcoy, Dana Marie T., author. ddc U 0 452 452 0 0 ddc 0 0 NVSUBAY NVSUBAY GR 2025-03-28 Donation 0 U (BSHM) An635f 2022 U1966 2025-03-28 13:55:28 2025-03-28 U