000 02206nam a22002177a 4500
003 OSt
005 20250404144003.0
008 250328b |||||||| |||| 00| 0 eng d
040 _cNVSU
100 _aAntonio, John Mark M.
245 _aFood waste management practices among fast casual dining restaurants in Bayombong, Nueva Vizcaya/
_cJohn Mark M. Antonio, Cristhel G. Calica, Mexcelin Faye A. Guinasao, and Dana Marie T. Ongcoy
260 _aBayombong:
_bNueva Vizcaya State University,
_c2022.
300 _axiii, 37 leaves :
_billustrations ;
_c28 cm.
500 _aThe 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
500 _aThesis (Bachelor of Science in Hospitality Management)
504 _aIncludes appendices and bibliographical references
700 _aCalica, Cristhel G., author.
700 _aGuinasao, Mexcelin Faye A., author.
700 _aOngcoy, Dana Marie T., author.
942 _2ddc
_cU
_n0
999 _c452
_d452