With the aim to fill the gap regarding limited information on food safety and waste management practices in the hospitality industry, nine casual dining restaurants in Nueva Vizcaya were studied by inviting their employees to participate in a survey; 80 employees responded. These casual dining restaurants were found to practice safety measures in handling food, equipment, and utensils. All the participant restaurants produced fruit wastes, meat, poultry, seafood, dairy product wastes, cooked food leftovers, and uncooked grains. Seven out of nine restaurants also produced vegetable scraps and teabags, six restaurants produced expired packaged goods and four restaurants produced other food wastes among others. Most respondents claimed to use the Reduce, Reuse, Recycle food waste strategy except for food donation.
Correlation study suggested that SDG profiles did not have significant correlation to food safety and waste management practices except the positive correlation of employee's Educational Attainment to the practice of Safety Measures in Equipment and Utensils, and the inverse correlation of the years of employment to the practice of Safety Measures in Food. Meanwhile, the casual dining restaurants" profiles were correlated to their food safety and waste management practices. The restaurant's type of ownership had an inverse correlation to the practice of Reusing Food Waste while the size of the business had a direct relationship with Food Safety Measures.
Keywords: Food Safety, Waste Management, and Casual Dining Restaurant

Thesis (Bachelor of Science in Hospitality Management)

Includes appendices and bibliographical references