Solid and Liquid Waste Management of Cafés in Silang Cavite

Republic of the Philippines
EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY 1
Cavite Campus
General Mariano Alvarez, Cavite
SOLID AND LIQUID WASTE DISPOSAL MANAGEMENT OF SELECTED
CAFÉ’S IN SILANG CAVITE: BASIS FOR ENVIRONMENT PLAN
A Thesis
Presented to the Faculty of
Eulogio “Amang” Rodriguez
Institute of Science and Technology
In partial fulfilment
of the Requirements for the degree in
Bachelor of Science in Hospitality Management
Major in Hotel and Restaurant Management
By
TEOFILO A. AMULAR JR.
POCHOLO MIGUEL PAKINGAN
MAEREEN JOYCE MACARIOLA
2019
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CHAPTER 1
The Problem and Its Background
Introduction
This research is designed to explain Solid and Liquid
Waste Management Studies concepts to support and
facilitate the development of Solid and Liquid disposal
management among small and medium-sized organization.
With diminishing the management, it is rarely
possible for a library of information center to have
enough resource to fulfill the needs of its clients.
This thesis researches the finding of a thorough study
to establish Solid and Liquid Waste management system
that is continual business cycle of planning,
implementing, reviewing and improving the processes and
actions that a company undertakes to meet its
environmental performance. The main purpose of Solid and
Liquid Waste management is to help an organization to
control its environmental risk and improve their
performance, but it’s also becoming an important factor
in terms of overall corporate image and competitiveness

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in marketplace. As well, research study in source of
findings for the organization and control to the
research study is exploration of the Solid and Liquid
Waste management system implementation. This research
has incorporated interviews with Solid and Liquid Waste
management staff in cafes in Silang and a questionnaire
survey to all the facility staff and implement guide for
a small-medium sized organization develop an
environmental policy, identify environmental aspects,
consider legal and other requirements and go through the
whole process of developing objectives, targets and
measure along with environmental management programs.
Training, communication, documentation and audition.
Theoretical Framework
According to our research, in past centuries, waste
disposal was up to the individual or the local
departments of health and sanitation. There was little
or no distinction made in the type of waste, nor was
consideration taken regarding potential health, safety,
or aesthetic consequences. At this time, disposal was

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mainly through incineration, landfilling, or disposing
into rivers and streams. It was assumed, for example,
that the water sources would dissipate the waste and
render it harmless.
However, growing urban populations and increasing
manufacturing and industrial processes made managing
waste a significant endeavor.
The goals of waste management are to minimize waste
quantity, reduce the amount of raw materials consumed,
dispose of non-hazardous waste cost-effectively, and
dispose of hazardous waste with minimal risk to human
health and the environment. Communities use a variety
of methods to manage wastes depending on the type of
waste involved. Methods used include landfilling,
incineration, and composting, with both upstream and
downstream separation of usable materials for
recycling. There is also an increasing interest and
awareness in the reuse of materials, as well as in
source reduction through product redesign and efficient

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packaging. Together these are often referred to as the
3Rs?—reduce, reuse, and recycle.
Waste reduction is one of the most effective low
cost or no cost ways to reduce disposal fees, and green
a commercial kitchen. Most waste reduction practices
are just simple good business practices with the
“green” designation being an added bonus. Most food
service operation throw out a massive amount of
garbage, most of which could be diverted. 75% of
material in today’s landfill is recyclable, while 50-
70% of the weight of a food service operation’s garbage
consists of recyclable food items. Food packaging makes
up most of the remaining weight of the garbage’s bins,
but account for around 70% of the volume of food
service trash. A food service operation without
recycling, composting or any waste reduction program
can reduce their disposal cost by at least half of by
implementing simple, structured practices. Rethink.
Reduce. Reuse. Recycle. This theory helped in the
understanding of environmental management system with

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regards to causes and effective way of implementing
this policy. In this study, we must demonstrate the
different way to help the organizations to control
environmental risk and improve their performance.

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Conceptual Framework
INPUT PROCESS OUTPUT
1. What is profile of the

café in Silang Cavite in
terms of:
1.1 Number of personnel
1.2 Location of Business
1.3 Permit and Licenses
1.4 Structure and

Business; and
1.5 Existing waste Data Gathering Environmental

disposal practices? Usage: plan of solid
2. How do the respondents Questionnaire and liquid
assess the:
Interview waste disposal
2.1 GMP Research management of
2.2 Solid Waste; and Analysis and selected cafes
2.3 Liquid Waste interpretation in silang
3. How do they implement the of data cavite
environmental policies of
selected cafes in Silang
Cavite be described in terms
of:
3.1 Environmental Research;
3.2 Organization of trash;

and
3.3 Lay out and Designs?
4. Is there significant
difference on the assessments
of the respondents on the
above mentioned variables?
5. Based on the findings, what

environmental plan may be
proposed?
FEEDBACK
FIGURE 1. Conceptual framework of the study

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This research aims the study of how Solid and
Liquid Waste in selected cafes in Silang Cavite is
managed as shown in figure 1. The input contains the
demographic profile of the selected cafes.
Statement of the Problem
This study aims to discuss the solid and liquid
waste disposal management of selected cafes in Silang
Cavite. Especially it will answer the ff:
1. What is profile of the café in Silang Cavite in
terms of:
1.1 Number of personnel
1.3 Permit and Licenses
1.4 Structure and Business; and
1.5 Existing waste disposal practices?
2. How do the respondents assess the:
2.1 GMP
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2.2 Solid Waste; and
2.3 Liquid Waste
3. How do they implement the environmental policies of
selected cafes in Silang, Cavite be described in terms
of:
3.2 Organization of trash; and
3.3 Lay out and Designs?
4. Is there significant difference on the assessments
of the respondents on the above mentioned variables?
5. Based on the findings, what environmental plan may
be proposed?
Hypothesis
This study hypothesizes the Solid and Liquid
Disposal Management in selected Cafés in Silang Cavite
is essential in order raise awareness for the
cleanliness and the betterment of the ecology and
environment of these selected cafés.

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Scope and Limitation of Study
The scope of the study covers the implementing of
environmental management of selected cafés in Silang
Cavite.
On the other hand, this study is limited by only
the environmental policies the management of
environmental policies.
Significance of the Study
Cognizant of the growing problem of environmental
policies this study will be significant in the
following:
Researchers. To develop more understanding on the
significance of environmental policies for the benefits
of the environment and to impart their knowledge and
research to the seekers.
Costumers. Better environment keep food borne
illnesses from occurring, that way customers can enjoy
their food.
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Establishment. This study will raise awareness to
the establishments for the cleanliness and the
betterment of the environment.
Environment. With proper environmental management,
we can make a better, greener and fresher environment.
Definition OF Terms
Demographic. relating to the structure of
populations.
Good Manufacturing Practice. Good manufacturing practices (GMP) are the
practices required in order to conform to the guidelines recommended by
agencies that control the authorization and licensing of the manufacture and sale
of food and beverages, cosmetics, pharmaceutical products, dietary supplements,
and medical devices.
Evaluation. a Company monitors its operations to
evaluate whether targets are being met. If not, the
company takes corrective action.
Implementation. An organization follows through with
the action plan using the necessary resources (human,
financial, etc.). An important component is employee
training and awareness for all employees. Other steps

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in the implementation stage include documentation,
following operating procedures, and setting up internal
and external communication lines.
Planning. An organization first identifies
environmental aspects of its operations. Environmental
aspects are those items, such as air pollutants or
hazardous waste that can have negative impacts on
people and/or the environment.
Review. Top management reviews the results of the
evaluation to see if the Environmental Management
System is working. Management determines whether the
original environmental implementation is consistent
with the organization's values. The plan is then
revised to optimize the effectiveness of the
Environmental Plan. The review stage creates a loop of
continuous improvement for a company.

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CHAPTER 2
Review of Related Literature and Studies
Local Literature
According to Suresh M. Chopane (2018)on an Essay he
published titled “Save Mother Earth” – ‘In my opinion,
dry goods are the easiest thing to find alternative
packaging to plastic. Because there is no water
involved, brown paper bags are a good storage solution.

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If you want handles, just bring your own sturdy
bag/basket to store your items in. What the LGUs are
promoting are "bayongs". Bayongs are woven bags made
from different kinds of leaves. This is traditionally
used by people going to the wet market in the old days.
In some Asian countries I have visited, if you want
the establishment to provide you a bag (paper/plastic),
you have to pay a fee. So, the people are encouraged to
bring a big bag with them whenever they go out so they
will not need to pay this fee when they buy things.
These days, in municipalities where plastic bags are
only regulated instead of totally banned, fees are also
being charged for each bag.
Wet goods, on the other hand, are more problematic.
Even if there is primary packaging surrounding your wet
goods, there is a risk of liquid leaking and destroying
bags made of paper. If you purchase different kinds of
wet goods, you would not want to mix them together for
fear of contaminating them. Imagine eating fish that
tastes like meat, or fruit that stinks because of the
fish smell.
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One alternative is to bring your own things to wrap
the wet goods in (e.g. old ice cream tubs, banana
leaves, old newspapers, etc.) Then you can put those
things in your bag/basket and be in no danger of mixing
anything. Just note that if you do use recycled paper,
make sure the product that you wrap is washable so no
bacteria can contaminate it. You would not want to get
sick just to save the planet.
According to the Institute of Agriculture and
Natural Resources, the application of first principle is
to Conduct a Hazard Analysis this principle involves
listing the steps in the process and identifying where
significant hazards are likely to Occur. The GMP team
will focus on hazards that can be prevented, eliminated
or controlled by the GMP plan. A justification for
including or excluding the hazard is reported and
possible control measures are identified. While the
second principle is identifying the Critical Control
Points which means critical control point (CCP) is a
point, step or procedure at which control can be applied
and a food safety hazard can be prevented, eliminated or

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reduced to acceptable levels. The GMP team will use a
CCP decision tree to help identify the critical control
points in the process. A critical control point may
control more that one food safety hazard or in some
cases more than one CCP is needed to control a single
hazard. The number of CCP's needed depends on the
processing steps and the control needed to assure food
safety. The third principle is Establish Critical
Limits, meaning a critical limit (CL) is the maximum
and/or minimum value to which a biological, chemical, or
physical parameter must be controlled at a CCP to
prevent, eliminate, or reduce to an acceptable level the
occurrence of a food safety hazard. The critical limit
is usually a measure such as time, temperature, water
activity (Aw), pH, weight, or some other measure that is
based on scientific literature and/or regulatory
standards. The next Principle is to monitor CCP. To GMP
team will describe monitoring procedures for the
measurement of the critical limit at each critical
control point. Monitoring procedures should describe how
the measurement will be taken, when the measurement is

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taken, who is responsible for the measurement and how
frequently the measurement is taken during production.
The fifth principle is to Establish Corrective Action.
Corrective actions are the procedures that are followed
when a deviation in a critical limit occurs. The GMP
team will identify the steps that will be taken to
prevent potentially hazardous food from entering the
food chain and the steps that are needed to correct the
process. This usually includes identification of the
problems and the steps taken to assure that the problem
will not occur again. The second to last principle is
the verification. Those activities, other than
monitoring, that determine the validity of the GMP plan
and that the system is operating according to the plan.
The GMP team may identify activities such as auditing of
CCP's, record review, prior shipment review, instrument
calibration and product testing as part of the
verification activities. And the last principle is
called Recordkeeping. A key component of the GMP plan is
recording information that can be used to prove that the
food was produced safely. The records also need to

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include information about the GMP plan. Record should
include information on the GMP Team, product
description, flow diagrams, the hazard analysis, the
CCP's identified, Critical Limits, Monitoring System,
Corrective Actions, Recordkeeping Procedures, and
Verification Procedures.
GMP Does not stand Alone. The application of GMP
does not stand alone in a food processing facility. The
plan must be built on other food safety programs. Good
Manufacturing Practices (GMP) that are practiced by the
processing facility will support GMP plan and will
address food safety and food quality issues that are not
critical for the reduction of food safety hazards.
Sanitation Standard Operating Procedures (SSOP's) are
required in federally inspected meat and poultry
operations and address procedures for clean facilities,
equipment and personnel that are necessary for all
products produced in a facility.
Foreign Literature
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According to Raj Raghavan, Mark Notaras of United
Nations University every day many of us decide to take
our coffee away in a paper cup. It is easy to imagine
the environmental consequence of this decision —
billions of cups, millions of trees and tons of
greenhouse gases (estimates vary) every year.
The word “paper” might suggest that the paper cup
is easily recycled and that it is not as bad as its
plastic cousin. However, most paper cups are coated with
a plastic resin (i.e., polyethylene) for durability and
convenience, therefore making both their composting and
recycling uncommon and raising the specter of
carcinogenic chemical leeching. According to
one study on the environmental impacts of paper cups,
each cup, taking into account the paper, the paper
sleeve, production and shipping, emits about 0.11
kilograms of CO2.Depending on forestry practices (and
whether they are sustainable or not) paper cup
production results in loss of trees, ecosystem
degradation and a reduction in the planet’s carbon

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absorption capacity. In our world of shrinking forests
and growing landfill, continued use of the paper cup is
both redundant and unsustainable. Coparms designs
manufactures and installs waste management facilities
and specific treatments, transport and sorting plants
for recyclable materials such as paper, waste
collection, multi-material, and industrial waste
similar. The success of the treatment of waste fractions
is mainly linked to the selection that is made to the
origin, greatly improving the recovery rate. Coparm
offers solutions starting from basic systems for manual
or mechanical and more complex plants involving specific
machinery and equipment more and more ‘sophisticated to
get results in full compliance with current regulations
regarding waste disposal. Coparm can offer a mixed
recycling service to include cardboard, paper,
newspapers, plastic is generated mainly from residential
and commercial complexes. With rising urbanization and
change in lifestyle and food habits, the amount of
municipal solid waste has been increasing rapidly and
its composition changing. In 1947 cities and towns in

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India generated an estimated 6 million tonnes of solid
waste, in 1997 it was about 48 million tonnes. More than
25% of the municipal solid waste is not collected at
all; 70% of the Indian cities lack adequate capacity to
transport it and there are no sanitary landfills to
dispose of the waste. The existing landfills are neither
well equipped or well managed and are not lined properly
to protect against contamination of soil and
groundwater.
Over the last few years, the consumer market has
grown rapidly leading to products being packed in cans,
aluminium foils, plastics, and other such
nonbiodegradable items that cause incalculable harm to
the environment. In India, some municipal areas have
banned the use of plastics and they seem to have
achieved success. For example, today one will not see a
single piece of plastic in the entire district of Ladakh
where the local authorities imposed a ban on plastics in
1998. Other states should follow the example of this
region and ban the use of items that cause harm to the
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environment. One positive note is that in many large
cities, shops have begun packing items in reusable or
biodegradable bags. Certain biodegradable items can also
be composted and reused. In fact proper handling of the
biodegradable waste will considerably lessen the burden
of solid waste that each city has to tackle.
Food waste is one of the most prominent waste
streams across Middle East, especially in GCC region.
The mushrooming of hotels, restaurants, fast-food joints
and cafeterias in the Middle East region has resulted in
the generation of huge quantities of food wastes. The
proportion of food waste in municipal waste stream is
gradually increasing and hence a proper food waste
management strategy needs to be devised to ensure its
eco-friendly and sustainable disposal in the Middle
East.
Food waste is an untapped energy source that mostly
ends up rotting in landfills, thereby releasing
greenhouse gases into the atmosphere. Food waste
includes organic wastes generated in hotels,

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restaurants, canteens, cafeterias, shopping malls and
industrial parks in the form of leftover food, vegetable
refuse, stale cooked and uncooked food, meat, teabags,
napkins, extracted tea powder, milk products etc. It is
difficult to treat or recycle food waste since it
contains high levels of sodium salt and moisture, and is
mixed with other waste during collection.
Food waste can be recycled by two main pathways:
Composting. A treatment that breaks down
biodegradable waste by naturally occurring micro-
organisms with oxygen, in an enclosed vessel or tunnel
or pit
Anaerobic digestion or biogas technology. A
treatment that breaks down biodegradable waste in the
absence of oxygen, producing a renewable energy (biogas)
that can be used to generate electricity and heat.
Composting provides an alternative to landfill
disposal of food waste, however it requires large areas
of land, produces volatile organic compounds and

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consumes energy. Compost is organic material that can be
used as a soil amendment or as a medium to grow plants.
Mature compost is a stable material with a content
called humus that is dark brown or black and has a soil-
like, earthy smell. It is created by: combining organic
wastes (e.g., yard trimmings, food wastes, manures) in
proper ratios into piles, rows, or vessels; adding
bulking agents (e.g., wood chips) as necessary to
accelerate the breakdown of organic materials; and
allowing the finished material to fully stabilize and
mature through a curing process.
Anaerobic digestion has been successfully used in
several European and Asian countries to stabilize food
wastes, and to provide beneficial end-products. Sweden,
Austria, Denmark, Germany and England have led the way
in developing new advanced biogas technologies and
setting up new projects for conversion of food waste
into energy. The relevance of biogas technology lies in
the fact that it makes the best possible utilization of
various organic wastes as a renewable source of clean

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energy. A biogas plant is a decentralized energy system,
which can lead to self-sufficiency in heat and power
needs, and at the same time reduces environmental
pollution Of the different types of organic wastes
available, food waste holds the highest potential in
terms of economic exploitation as it contains high
amount of carbon and can be efficiently converted into
biogas and organic fertilizer. Food waste can either be
utilized as a single substrate in a biogas plant, or can
be co-digested with organic wastes like cow manure,
poultry litter, sewage, crop residues, abattoir wastes
etc.
Local Studies
SILANG, Cavite — With all open and controlled
dumpsites prohibited from operating under Republic Act
9003 or the Ecological Solid Waste Management Act, the
Cavite provincial government, under the leadership of
Governor Ayong Maliksi, is pushing for an ecologically
friendly waste management system that will include a
solid waste processing facility with sanitary landfill

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that will segregate, recycle and reuse domestic wastes.
In a recent presentation at the International Institute
for Rural Reconstruction in Barangay Biga, Silang town,
experts were invited to discuss the answers to the
issues and concerns raised by environmental groups and
private citizens opposing the proposed sanitary
landfill.
They were lawyer Zoilo Andin, executive director of
the National Solid Waste Management Commission;
provincial environment and natural resources officer
Hurley Salig; Dr. Elmer Villedo, geology division chief
of the Bureau of Mines and Geology; and Antonio
Principe, Calabarzon executive director of the
Department of Environment and Natural
Resources. Municipal and city mayors, environment
officers, environmental groups, church leaders and
residents of Ternate were invited to join the forum.
Engineer Rolinio Pozas, the provincial government’s
environment and natural resources officer, said 800
metric tons of household wastes are generated every day
in Cavite. This, he said, explains why the provincial

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government is pushing for the sanitary landfill.
Pozas said the project is a result of the Garbage Summit
and Workshop held in December 2003 when
environmentalist-participants signed a commitment to put
up a provincial materials recovery facility or sanitary
landfill.
The solid waste processing facility with sanitary
landfill is being proposed to be established in remote
quarry areas in Ternate town, to be operated by
Environsave Inc., the project’s proponent.
Foreign Studies
According to Josefine Jensen Wulf“In the eternal
coffee-versus-tea battle, the former seems to be
emerging as the winner. The demand for coffee has been
growing steadily in the past few years, also thanks to
its huge popularity among Millennials. As a consequence,
cafés are multiplying in cities around the globe.
Although this development is great news for current and
prospective café and bar owners, there are also some

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downsides. For starters, the amount of waste created by
coffee shops is growing. “Paper” cups take the
disposable cups used to drink coffee on the go.
Starbucks alone goes through 4 billion paper cups
annually! That’s a lot of waste – and a lot of money
going into containers that are used just once. To make
matters worse, even though they are called “paper cups”,
these disposable cups are usually not made entirely of
paper. “Paper” cups are usually coated with a plastic
resin called polyethylene, which makes the cups
resistant to hot drinks – and unfortunately, harder to
recycle at the very same time. Some of the big coffee
chains have moved on to cups that are technically
recyclable. All good, then? Not really. These cups
require highly specialized recycling facilities, which
are rare. As a result, only 1% of the cups end up being
recycled. Cutting waste and growing loyalty. As
consumers become increasingly aware of the negative
consequences connected with waste, smart coffee house
managers are finding ways to reduce the amount of
garbage they produce – and as a consequence, cut costs,

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improve their image and attract more customers at the
same time. Here are some ideas of how you can cut waste
and give customer more reasons to visit by using your
loyalty program: Offer customers a discount on a
reusable cup when they register to your loyalty app.
There are lots of affordable and convenient reusable
cups out there – why not sell them in your café? Choose
some funky, attractive designs to increase sales (think
about the Starbucks city mugs: they have become a
collectible, and there are people who make a trip to
different locations of the coffee chain just to buy a
new design).
One thing is providing customers with reusable cups
– another thing is getting them to actually use them.
Incentivize loyal customers to take their cups along,
for instance by giving loyal coffee-lovers a discount on
each cup of coffee, or a free drink for every 5th time
they purchase a coffee in your cafés using a reusable
cup.
Don’t forget to send loyal coffee-drinkers who use
your reusable cup coupons and offers. This way they will
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feel rewarded for reducing waste, and may end up tasting
some of your products they wouldn’t normally
purchase.Finally, you could cut the use of disposable
cups by making the to-go drinks more expensive than the
drink-in ones, at least for loyal patrons. Worried about
the cost of washing up all those cups? Just think about
how many paper cups your staff is already removing daily
from your café’s tables – as many people buy the drink
to take away to save a few pennies, and then drink it in
anyway.
You can easily help solve the problem of coffee cup
waste. Reducing waste won’t only make you more popular
with environmentally-conscious customers, increasing
your loyal clientele; it can also help reduce your waste
hauling and waste disposal costs, sending money in your
pocket two ways.” She wrote in an article on June 29
2017.
Disposal of solid wastes is a stinging and
widespread problem in both urban and rural areas in many
developed and developing countries. Municipal solid
waste (MSW) collection and disposal is one of the major

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problems of urban environment in most countries
worldwide today. MSW management solutions must be
financially sustainable, technically feasible, socially,
legally acceptable and environmentally friendly. Solid
waste management issue is the biggest challenge to the
authorities of both small and large cities’.
Hussein I.Abdel-Shafy and Mona S.M.Mansour said
“Valorization of food organic waste is one of the
important current research areas. The conventional
landfill, incineration, composting, and ways of
handeling solid wastes are common as mature technologies
for waste disposal. Traditionally, the most commonly
used technologies for the treatment and valorization of
the organic fraction of MSW are composting and anaerobic
digestion (AD). The generation of organic solid waste
(OSW); worldwide; is dramatically increasing each year.
Most of the OSW’s are composed of agricultural waste,
household food waste, human and animal wastes, etc. They
are normally handled as animal feed, incinerated or
disposed to landfill sites. OAW’s are comprised of
materials rich in proteins, minerals, and sugars that

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could be used in other processes as substrates or raw
materials.”
Synthesis
The study will broadly determine the the
Implementation of Solid & Liquid waste management
System. Environmental management offers research and
opinions on use and conservation of environment,
protection of nature and hazard control, spanning the
field of(natural)environmental management without
regards (traditional disciplinary boundaries. The thesis
aims to often (provide) improved communication, making
ideas and results from any field available to
attractiveness from the background. Reading and
maintaining minimal legal standard by not being
complaint, companies may face fines, government
intervention or may not be able to operate properly.

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CHAPTER 3
Methodology
In this chapter, we discuss the research design,
area of study, population, sample of the population,
sampling technique, and instrument for data collection,
validation of the questionnaire, administration of the
instrument and method of data analysis.
Research Design
We applied the descriptive-status research design
because the study focuses on the solution of problem
regarding the waste management disposals in some
selected Cafes in Silang Cavite. The main goal is to
seek real facts and answering questions about what is
being studied.
Population and sampling

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This table represents the distribution of the
respondents.
Table 1
Population Distribution
Name of Number of
Rank
establishments personnels
Rekados 10 1
Charito 9 2
Subimontea 9 3
Twin Beans 8 4
Café Saint Anotonio 5 5
Total
Respondents of the study
The respondents of this study are listed selected
cafes in Silang Cavite who manage solid and liquid waste
disposal. Sampling is the method by which a researcher
chooses a group of respondents.

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According to Tan (2006) Simple random sampling is
the selection on random basis of elements form sampling
frames, wherein each element has an equal chance or
probability of being chose as subject of the study.
Research Instrument
We conduct survey for the demographic profile of
respondent in selected cafes in Silang Cavite in terms
of number of personnel, location of business, permits
and licenses, structure of business and existing waste.
They manage solid and liquid waste in selected cafes in
Silang, Cavite be described in terms of environmental
research, organization of trash, lay out and design.
Data Gathering Procedures
The researchers made a better for the approval to
conduct the study at Cafes in Silang. The study was
conduct for almost 2 weeks in 5 major Cafes as a subject
for the waste disposal of each café were examined.

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After collecting all the researches, with the help
of the study the result would hopefully be the basis for
environmental management.
This part involves the questionnaire as the method
of gathering the essential information from the subject
of the study. The researchers used structured/closed-
ended questionnaire where it provides relevant possible
answers from which the respondent is asked to select the
most appropriate answers. We, the researchers requested
the list of names of the respondents from the selected
cafes of which it became the basics of outsourcing the
respondents. A few days of tracing the whereabouts of
the respondents, the researches conducted the survey 2
months ago from the data gathered, the researchers
tabulated, analyzed, and interpreted the data.
Statistical Treatment of Data
The responses made by students describing their
socio-demographic profile, preferences of choosing cafes
and how they dispose their solid and liquid wastes and
anticipated problems were presented. This was also

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applied for the top 5 cafes and how they manage the
mentioned problems. In providing over all picture of
socio-demographic profile, as well as how they manage
the waste and how it affects the environment. Summary
presentation will also be presented.
1. Percentage- was used to determine the frequency of
respondent.
Formula: P= f x100
Where:
P= percentage
F= frequency
n= total number of respondents
100= constant
2. Frequency- It was the actual response to a specific
item in the questionnaire. The number proportion or
percentage of items in a particular category in a set of
data.
Cavite Campus
3. Weighted Mean -is used to compute for the level of
satisfaction of the customers.
Formula: WM = (f5x5+f4x4+f3x3+f2x2+f1x1)
` N
4. Ranking – Used to determine the order of the data
being presented.
5. The Chi-Square Test of Independence Formula
Formula: X2 = ∑(0 - E)2
Where:
X2 = Chi-square value
0 = Observe frequency
E = Expected frequency
Σ = Sigma sign for summation process
6. Likert Scale
Cavite Campus
The five (5) point likert scale was used for the
assessment of respondents as to acceptability of Solid and
Liquid waste disposal management of selected cafes in
Silang Cavite.
Scale Range Verbal interpretation Symbol
5 4.50-5.0 Strongly Agree (SA)
4 3.50-4.59 Agree (A)
3 2.50-3.49 Neutral (N)
2 1.50-2.49 Disagree (D)
1 1.00-1.50 Strongly Disagree (SD)

Cavite Campus
CHAPTER 4
Presentation, Analysis and Interpretation of Data
The data gathered from the questionnaires were
presented, analyzed and analytical interpretation to the
answer on the sub-problems posted in chapter 1.
Sub problem 1 : What is the profile of the café in
Silang Cavite in terms of:
1.1 Number of Personnel
Table 2
Frequency, Percentage and Ranking of Personnel

Profile of the café in Silang as to
Number of Personnel
Criteria Frequency Percent Rank
1-3 1 2.5 3
4-5 20 50 1
13-15 19 47.5 2
Total 40 100
Cavite Campus
As shown in Table 2, there are 4-5 number of
personnel (rank 1) with 20 or 50%, and rank 2 got 13-15
number of personnel with 19 or 47.5% and lastly 1-3
number of personnel with 1 or 2.5% (rank 3).
Table 3
Frequency, Percentage and Ranking

of Business Location
Criteria Frequency Percentage Rank
Silang, Cavite 40 100 1
Total 40 100
Table 3 show that all Cafes are located at Silang,
Cavite.
1.3 Permits and License

Cavite Campus
Table 4

of Permits and License
Criteria ƒ % Rank
1. Accomplished Business Permit 39 10.8 4.5

Application Form/Unified Form
provided form BPLO)
2. DTI (if sole-proprietorship) 22 6.1 9
3. SEC Registration (if partnership 8 2.2 11
or corporation)
4. CDA (if cooperative) 30 8.3 8

5. Business Clearance (for Business) 39 10.8 4.5
6. Business Clearance (Zoning) 40 11.1 2.5
7. Business Clearance (Building 40 11.1 2.5
Officials)
8. Business Clearance (CENRO) 40 11.1 2.5
9. Business Clearance (Sanity and 40 11.1 2.5
Health Permit)
10. Business Clearance (Franchise 38 10.6 7
Agreement and Consent, if
franchisee)
11. Business Clearance (Market 17 4.7 10
Clearance if applicable)
12. Contract of Lease (if lease) 7 1.9 12
100
Table 4 presents the permits and licenses of the
said companies. Accomplished Business Permit Application
Form/Unified Form provided form BPLO) ranked as 4.5 with

Cavite Campus
frequency of 39 and a percentage of 10.8. DTI with the
frequency of 22 which is 6.1 percent, ranked as 9. SEC
Registration with frequency of 8, percentage of 2.2 and
ranked 11. CDA frequency of 30, percentage of 8.3 and
ranked 8, Business Clearance (for business) frequency of
39, percentage of 10.8 and ranked 4.5. Business
Clearance (Zoning) have leading frequency which is 40,
percentage of 11.1 and ranked 2.5. We also have Business
Clearance (Building Officials) which also have leading
frequency of 40, percentage of 11.1 which is also in the
leading rank of 2.5. We then have Business Clearance
(CENRO) also with a leading frequency of 40, percentage
of 11.1 ranked 2.5.
Business Clearance (Sanity and Health Permit) also
with 40 frequency, 11.1 percentage then ranked 2.5. We
then have Business Clearance (Franchise Agreement and
Consent, if franchise) that has 38 frequency, 10.6
percent ranked number 7. . Business Clearance (Market
Clearance if applicable) frequency of 17, 4.7 percent
ranked 10. Contract of Lease (if lease) frequency of 7,
percentage of 1.9 ranked 12.

Cavite Campus
1.4 Structure of Business
Table 5

of Business Structure
Criteria ƒ % Rank
Residential 40 100 1
Total 40 100
Table 5 shows that all of the structure of
businesses are located in the residential area.
`1.5 Existing Waste Disposal Practices
Table 6
Frequency, Percentage and Ranking of existing waste

disposal Practices
Criteria ƒ % Rank
Proper solid waste disposal 40 50 1.5

Cavite Campus
Proper liquid waste disposal 40 50 1.5
Total 80 100
Table 6 shows the total of the respondents who says
that they follow Proper Solid and Liquid waste disposal
practices with both having the frequency of 40 and each
have 50 percentage and both ranked 1.5.
Sub problem 2: How do the respondents assess the :
2.1 Good Manufacturing Practices
Table 7
Assessment of the respondents in
Good Manufacturing Practice
Good Manufacturing Practices Mean VI
1. Washing hands before

starting work 4.88 SA
2. Proper food storage

4.88 SA
3.All food handlers are
instructed and trained 4.88 SA
4.Proper handling of food

according to the principle
4.90 SA
of Good Manufacturing
Practice
Cavite Campus
Weighted mean
4.88 SA
Table 7 shows the assessment of respondents in
Good Manufacturing Practice that they strongly agree
of washing their hands before handling food,with
weighted mean of 4.88 same goes with Proper storing
of food with weighted mean of 4.88. Food Handlers are
also properly instructed and trained with the weighted
mean of 4.88, while also strongly agreeing to the
proper way of food handling according to the
principles of Good Manufacturing Practice with the
weighted mean of 4.90.
2.2 Solid Waste
Table 8
Assessment of the respondents in Solid Waste
Solid Waste Mean VI
1. Analysis of solid waste

4.85 SA
management system.
2. Frequent Conduction
4.85 SA
Inventory
3. Regular rotation of the
food in the fridge and 4.85 SA
warehouse
Cavite Campus
Weighted mean 4.85 SA
Table 8 shows the assessment of the respondent in
solid waste with a total average weighted mean of
4.85. The respondents strongly agree for the analysis
of solid wasted management system with weighted mean
of 4.85. Frequent Conduction Inventory with weighted
mean of 4.85 and also they strongly agree. Regular
rotation of the food in the fridge and warehouse
strongly agree with weighted mean of 4.85.
2.3 Liquid Waste
Table 9
Assessment of the respondents in Liquid Waste
Liquid Waste Mean VI
1. Sedimentation & Dewatering 4.83 SA

2. Have floor drain in
4.83 SA
kitchen/bathroom
3. Hires a liquid waste company
4.83 SA
to dispose liquid waste
Cavite Campus
Table 9 shows the assessment of the respondent in
Liquid waste with a total average weighted mean of
4.83. The respondents strongly agree for the a
sedimentation and dewatering with weighted mean of
4.83. They also strongly agree on having floor drain
in kitchen/bathroom with weighted mean of 4.83. Hires
a liquid waste company to dispose liquid waste with
weighted mean of 4.83 also strongly agreed in
mentioned assessment, with all over total of weighted
mean 4.83
Sub problem 3: How do they implement the environmental
policies of selected cafes in Silang Cavite be
described in terms of:
3.1 Environmental Research
Table 10
Implementations of environmental policies in selected

cafes in Silang Cavite Environmental Research
Environmental Research Mean VI

Cavite Campus
1.Environmental policies
protect of the environment 4.83 SA
2.Innovative system for

community cafe 4.83 SA
3.Commitment on international
4.83 SA
issues
Weighted mean
4.83 SA
Table 10 shown the implementations of
environmental policies in selected cafes in Silang
Cavite Environmental Research with a total weighted
mean 4.83, strongly agreeing in environmental policies
protect of the environment with a weighted mean of
4.83, while innovative system for community cafe
strongly agree. The Commitment on international issues
also strongly agree in assessing. With total weighted
mean 4.83.
3.2 Organization of trash
Table 11

cafes in Silang Cavite in terms of
Organizational of trash
Organizational of Trash Mean VI

Cavite Campus
1. Use of conventional cleaners with

4.80 SA
eco-friendly brands.
2. Use of 3R’s 4.83 SA
3. Make waste disposal easier for the
4.80 SA
various departments
Table 11 shows the use of conventional cleaners
with eco-friendly brands strongly agree in
organization of trash with weighted mean 4.80. Use of
3R’s strongly agree in organization of trash with
weighted mean 4.83. The making waste disposal easier
for the various departments strongly agree in
organization of trash with weighted mean 4.80. Total
weighted mean of Organization of trash is 4.81 is over
all strongly agree.
3.3 Layout and Design
Table 12
cafes in Silang Cavite in terms of
Lay out and Designs
Lay out and Designs Mean VI

Cavite Campus
1. Proper signage 4.85 SA
2. Interior Design 4.90 SA
3. Well ventilation 4.90 SA
Table 12 show the proper signage mean 4.85 strongly
agree, while sign have weighted mean sign whose strongly
agree. Air ventilation weighted mean 4.90 who strongly
agree in implementing environmental policies. All over
weighted mean total is 4.8 that strongyl agree.
Sub problem 4: Is there significant difference on the
assessments of the respondents on the above mentioned
variables.
Table 13
The assessment of the respondents

in café in Silang Cavite
Criteria t p- Decision Interpretation

value
Good Manufacturing 9.537 .000 Reject Significant
Practice
Solid Waste 6.633 .000 Reject Significant
Cavite Campus
Liquid Waste 7.407 .000 Reject Significant

Environmental 10.091 .000 Reject Significant
Research
Organizational of 9.550 .000 Reject Significant
trash
Lay out and Designs 7.201 .000 Reject Significant
Legend: 1.972
Table 14 shows that the t computed value of Hazard
Analysis Critical Control Point is 9.537, Solid Waste
is 6.633, Liquid Waste is 7.407, Environmental
Research is 10.091, Organizational of trash is 9.550,
Lay out and Designs is 7.201 having a p-value of 0.000
are all greater than t-tabular value of 1.972 at 0.05
level of significance with 1 degree of freedom, the
research hypothesis is rejected. This means that there
is significant difference on the assessments of the
respondents in café in Silang Cavite.
Sub problem 5 : Based on findings, what environmental
plan may be proposed?

Cavite Campus
The Proposed environmental plan
CHAPTER 5
Summary, Conclusions and Recommendations
This part of the study presents the three major parts
namely; summary, conclusions, and recommendation based
from the problem raised in the previous chapter.
Findings of the Study
The salient findings of the study are as follows:
Sub-Problem No. 1: What is the profile of the Cafes in
Silang, Cavite in terms of:
1.1 Number of personnel:
It revealed that there are 4-5 number of personnel
(rank 1) with 20 or 50%, and rank 2 got 13-15 number

Cavite Campus
of personnel with 19 or 47.5% and lastly 1-3 number of
personnel with 1 or 2.5% (rank 3).
1.2 Location of Business:
The said Cafes are all located in Silang,
Cavite.
1.3 Permit and Licenses:
Based on the data gathered, the permits and
licenses of the said companies. Accomplished Business
Permit Application Form/Unified Form provided form
BPLO) ranked as 4.5 with frequency of 39 and a
percentage of 10.8. DTI with the frequency of 22 which
is 6.1 percent, ranked as 9. SEC Registration with
frequency of 8, percentage of 2.2 and ranked 11. CDA
frequency of 30, percentage of 8.3 and ranked 8,
Business Clearance (for business) frequency of 39,
percentage of 10.8 and ranked 4.5. Business Clearance
(Zoning) have leading frequency which is 40, percentage
of 11.1 and ranked 2.5. We also have Business Clearance
(Building Officials) which also have leading frequency

Cavite Campus
of 40, percentage of 11.1 which is also in the leading
rank of 2.5. We then have Business Clearance (CENRO)
also with a leading frequency of 40, percentage of 11.1
ranked 2.5.
Business Clearance (Sanity and Health Permit) also
with 40 frequency, 11.1 percentage then ranked 2.5. We
then have Business Clearance (Franchise Agreement and
Consent, if franchise) that has 38 frequency, 10.6
percent ranked number 7. . Business Clearance (Market
Clearance if applicable) frequency of 17, 4.7 percent
ranked 10. Contract of Lease (if lease) frequency of
7, percentage of 1.9 ranked 12.
1.4 Structure of business;
The result showed that all of the structure of
businesses are located in the residential area.
1.5 Existing waste disposal practices?
All trained of proper waste disposal

Cavite Campus
Sub-Problem No. 2: How do the respondents asses the
following?:
2.1 Good Manufacturing Practice
The result showed that the assessment of
respondents in Good Manufacturing Practice interpreted
that they strongly agree of washing their hands before
handling food,with weighted mean of 4.88 same goes with
Proper storing of food with weighted mean of 4.88.
Food Handlers are also properly instructed and trained
with the weighted mean of 4.88, while also strongly
agreeing to the proper way of food handling according
to the principles of Good Manufacturing Practice with
the weighted mean of 4.90.
2.2 Solid Waste
The study showed the assessment of the respondent
in solid waste with a total average weighted mean of
4.85. The respondents strongly agree for the analysis
of solid wasted management system with weighted mean of
4.85. Frequent Conduction Inventory with weighted mean
of 4.85 and also they strongly agree. Regular rotation

Cavite Campus
of the food in the fridge and warehouse strongly agree
with weighted mean of 4.85.
2.3 Liquid Waste
The study showed the assessment of the respondent
in Liquid waste with a total average weighted mean of
4.83. The respondents strongly agree for the a
sedimentation and dewatering with weighted mean of
4.83. They also strongly agree on having floor drain in
kitchen/bathroom with weighted mean of 4.83. Hires a
liquid waste company to dispose liquid waste with
weighted mean of 4.83 also strongly agreed in mentioned
assessment, with all over total of weighted mean 4.83
Sub-Problem No. 3: How do they implement the
environmental policies of selected cafes in Silang,
Cavite be described in terms of:
Study shown the implementations of environmental
policies in selected cafes in Silang Cavite

Cavite Campus
Environmental Research with a total weighted mean 4.83,
strongly agreeing in environmental policies protect of
the environment with a weighted mean of 4.83, while
innovative system for community cafe strongly agree.
The Commitment on international issues also strongly
agree in assessting. With total weighted mean 4.83.
3.2 Organization of trash;
Study shows the use of conventional cleaners
with eco-friendly brands strongly agree in
organization of trash with weighted mean 4.80. Use of
3R’s strongly agree in organization of trash with
weighted mean 4.83. The making waste disposal easier
for the various departments strongly agree in
organization of trash with weighted mean 4.80. Total
weighted mean of Organization of trash is 4.81 is
over all strongly agree.
3.3 Lay-out/designs;
Cavite Campus
Study shows the proper signage mean 4.85 strongly
agree, while sign have weighted mean sign whose
strongly agree. Air ventilation weighted mean 4.90 who
strongly agree in implementing environmental policies.
All over weighted mean total is 4.8 that strongyl
agree.
Sub-Problem No. 4: Is there significant difference on
the assessment of the respondent on the above
mentioned variables?
Findings shows that the t computed value of Hazard
Analysis Critical Control Point is 9.537, Solid Waste
is 6.633, Liquid Waste is 7.407, Environmental
Research is 10.091, Organizational of trash is 9.550,
Lay out and Designs is 7.201 having a p-value of 0.000
are all greater than t-tabular value of 1.972 at 0.05
level of significance with 1 degree of freedom, the
research hypothesis is rejected. This means that there
is significant difference on the assessments of the
respondents in café in Silang Cavite.

Cavite Campus
Sub problem 5 : Based on findings, what environmental
plan may be proposed?
There is a need for the research to come up with
the environmental plan for the solid and liquid waste
disposal management.
Conclusion
Based on the findings of the study, the following
conclusions are drawn:
1. Based on the result of findings, the Cafes are
composed of 4-5 number of personnel and the selected
cafe in Silang, Cavite are strictly complied with
municipal basic requirements such as Permit and
licenses; and proper waste disposal management.
2. Based on the assessment of the respondents on
the slid and liquid waste disposal management were
strictly implemented in selected cafes in Silang,
Cavite.
Cavite Campus
3. Based on the implementation of environment
policies of the selected cafes in Silang, Cavite
are strictly observed.
4. Findings, revealed that the assessment of the
respondent on all variable have significant
difference such as GMP, Solid waste, Liquid Waste,
Environment Research, Organization of Trash and
Layout and Design.
5. The preparation of the environment plan will be
base on the implementation of solid and liquid waste
disposal management of Selected Cafe in Silang,
Cavite.
Recommendations
Based from the findings and conclusions, the
researchers offer the following recommendations:
1. The researchers recommend that the cafes should
always inform and educate their staff about the hazards
of solid and liquid waste.
2. The café staff should be taught proper hygiene.
3. Solid wastes should always be segregated.

Cavite Campus
4. Dry wastes should be separated from wet wastes.
5. They should consider composting for organic
wastes
6. Respondents should dewater their wet wastes in
order to prevent moss and maggots
7. Waste disposal systems should be strictly
imposed.
8. Signages should be more specific and should be
clear enough for the staff to comprehend.

Cavite Campus
BIBLIOGRAPHY
A. Online Source
Cavite Campus
APPENDICES
Cavite Campus
APPENDIX A
Letter of Permission
Mrs. Flordeliza C. Navarro

Instruction Supervisor
EARIST Cavite Campus
G.M.A., Cavite
Dear Madam:
We are enrolled in undergraduate herein our campus and on our

last phase of our thesis entitled: “Solid and Liquid Waste
Disposal Management”, as partial requirement for the degree of
Bachelor of Science in Hospitality Management Major in Hotel
and Restaurant Management.
In this regard, we would like to seek permission from your

good office to conduct the study and distribute survey
questionnaire to our target respondents in different cafes
at Silang City, Cavite. The data that will be gathered
from the respondents will greatly help in the completion
of the study.
We are hoping for your support and favourable response on

this research endeavour.
Cavite Campus
Thank you very much.
Very truly yours,
Researchers
MACARIOLA, MAEREEN JOYCE

PAKINGAN, POCHOLO MIGUEL F.
APPENDIX B
Letter of Permission for Respondents
Dear Respondents:
We, the BSHM III Students are presently conducting a study

entitle "Solid and Liquid Waste Disposal Management, Basis
for: Environmental Plan" ,
In this regard, may we request for your most valued

participation by completing or answering the attached
questionnaire. The result will be completely treated
anonymously with utmost confidentiality.
Attached are the set of survey questionnaire. Thank you

very much and God Bless!
Sincerely yours,
PAKINGAN, POCHOLO MIGUEL F.

Cavite Campus
Noted by
Claudette B. Timan
Thesis Adviser
Anthony Jude C. Pael
Thesis Instructor
CURRICULUM VITAE
Cavite Campus
BIBLIOGRAPHY
https://ourworld.unu.edu/en/storm-in-a-paper-cup
https://newsinfo.inquirer.net/479333/manila-govt-asked-to-
implement-plastics-ban-now#ixzz5T8p3oy8U
https://studymoose.com/ban-of-plastic-bags-in-pasay-city-an-
assessment-essay
https://www.business.gov.au/risk-management/environmental-
impact/environmental-management
Surech M. Chopane (2018) “Save Mother Earth” Bhawanjibhai
Chavhaan Colleges, Chandraper Maharasta, India, Jaico
Publishing House, 2017 Vl. Pp 196
Raj Raghavan (2015) “Sad Denice of the paper coffee cup”,
United Nation University.,UNU Publications 2018, V2 p381

Cavite Campus
Ayong Maliksi (2006), Philippine State Global, Ecological
Solid Waste Mgt. Act of Cavite Journal
Sabir Syed (Feb 2014) Emirates Global JOurnal of
engineering research, solid and liquid waste management,
pp 19-36 vol.11
Disna Eheliyagoda (June 2015) Tsinghwa V., Sustainable
Solid and Liquid Waste Management in urban areas of Sri
Lanka: areas study of balangoda urban counsil DOI:1311401
r62.2 19791.28324
Hussein I.Adbel-Shaty, Mona S.M Mansour (December 2018)
Solid issue:sources, composition, disposal, recycling and
valorizaation, DOI: 10.1016 pp 1275 1290, vol 27, issue 4

Cavite Campus
POCHOLO MIGUEL F. PAKINGAN

Blk 24 Lot 9, Karunongan Teacher’s Village,
09268901831
E-mail: pochmigz03@yahoo.com.ph
OBJECTIVE:
To acquire valuable knowledge and skills to complement
those that I have learned from school in an actual job
environment. In return, I offer my service and determination
to be an asset in your company throughout the duration of my
training period.
Educational Attainment:
Tertiary : Eulogio Amang Rodriguez Institute of
Science and Technology
GMA, CAVITE
Degree : Bachelor of Hospitality Management
S.Y. 2016 - present
Secondary : Karunungan Village Academy
S.Y. 2011-2015
Cavite Campus
Primary : Karunungan Village Academy
S.Y. 2005-2011
Work experience:
All around at Lavorozo Catering Services
OJT experience:
Housekeeping at Farmhills Garden Bed &Breakfast
Kitchen Staff at Farmhills Garden Café and

Restaurant
Waiter at Farmhills Garden Café and Restaurant
Skills:
Oriented in Microsoft Office applications such as

✓ Microsoft Office PowerPoint
✓ Microsoft Office Word
✓ Microsoft Office Excel

SEMINARS ATTENDED
2016 Hospitality Management Seminar 2016:
“Empowering the Core Knowledge of Hospitality

Management Students: Aiming for Better Career
Opportunity” (Personality Development, Fire
Protection Program and Communication Skills)
Multi-Purpose Hall EARIST Cavite Campus, GMA
Cavite (September 17 and October 14, 2016)
Personal Information:
Age : 20 years old
Date of Birth : August 03, 1999
Place of Birth : Silang, Cavite
Height : 5’7
Cavite Campus
Weight : 72 kg.
Civil status : Single
Nationality : Filipino
Religion : Free-Thinker
Mother’s Name : Gennevieve Marie A. Figueroa
Occupation : Sales Manager
Father’s Name : Erwin M. Pakingan
Occupation : Unemployed
In case of Emergency, please notify:
Gennevieve Marie A. Figueroa 09151990658
Character References:
Anthony Jude Pael (Professor) 09199916112
I hereby certify that the above information’s are true

and correct to the best of my knowledge and belief.
Pocholo Miguel F, Pakingan

Applicant’s Signature
Cavite Campus

Brgy. Gavino Maderan,
General Mariano Alvarez , Cavite
Mobile No. 0975 980 3088
Email Address: macariolamaeeern88@gmail.com
OBJECTIVE
To be able to perform and work exceptionally well

given any situation and environment I am in. Also, to be able
to share and learn at the same time in order to maximize
professional productivity.
EDUCATIONAL BACKGROUND
2016- 2020 EARIST Cavite Campus
General Mariano Alvarez Cavite
BS in Hospitality Management
2015 Golden Minds Colleges
Balagtas Bulacan Philippines
Hotel and Restaurant Management (Tech Voc)
2010- 2015 Lumban National High School
Cavite Campus
Wawa, Lumban Laguna

High School Diploma, March 2015
2004- 2010 Sto. Nino Elementary School
Lumban Laguna
Intermediate Diploma, March 2010
SEMINARS AND TRAININGS ATTENDED

July 2015
⚫ "Introduction to Hospitality and Tourism Industry "
⚫ "Personality Development in Poise and Personality in

Hospitality and Tourism Industry”
October 2015
- NC II PASSER
-Housekeeping
-Bartending
September 17, 2016
“ Personality Development: A Talk on Improving One’s

Personality”
“ Fire Protection: Living Safety and Free: Preventive

Measures on Fire Free Environment"
October 2016
"Integrity related to Personality Development"
November 2017
"Travel Management and Operations Seminar."
Cavite Campus
"One with PRIDE; People Respecting Individual Diversity

and Equality."
"The Tourism and Hospitality World: Technology
Transformation Seminar."
July 2018
"Housekeeping Management Seminar; Good Housekeeping
Seminar"
December 2018
"Bartending Seminar Level 1"
February 2019
"Bartending Seminar Level 2, 3, 4 and 5"
AWARDS AND CERTIFICATES

October 2015
“ Bartender of the Year”
SKILLS AND CAPABILITIES
✓ Hardworking, detailed oriented, able to multi -

task.
✓ Learn quickly and able to work under pressure
✓ Willing to listen carefully to guest and act to

resolve their concerns/problems
✓ Ability to maintain positive attitude
✓ Easy to coordinate with team members
✓ Able to work Flexible hours

Cavite Campus
✓ Exceptional customer service

WORK EXPERIENCE
Lavorozo Catering and Services
Caterer
ON THE JOB TRAINING
Angelfields Nature Santuary Inc.
Banquet Staff
AngelsCove Batangas
Housekeeping
Farmhills Garden
Dining& Kitchen Staff
Lavorozo Catering and Services
Caterer
PERSONAL BACKGROUND
Date of Birth : 31st of July 1999

Place of Birth : Lumban, Laguna
Age : 20 yrs. Old
Nationality : Filipino
Sex : Female
Religion : Born-again Christian
Civil Status : Single
Cavite Campus
Height : 5’6
Weight : 55kl
In Case of Emergency, please notify:

Maureen Macariola 0915-4937-855
CHARACTER REFERENCES
Mr. Anthony Jude C. Pael
EARIST CAVITE CAMPUS
BSHM Program Chair
I hereby certify that the above information are true and

correct to the best of my knowledge and belief.
Macariola, Maereen Joyce
Applicant Signature
Cavite Campus
Survey Questionnaire
Solid and Liquid Waste Disposal Management

of Selected Cafe's in Silang Cavite
Basis for Environmental Plan
Name (optional): _________________________________________
Name of Business: __________________________________________
I. Direction: Put a check (/) on the circle that corresponds

to your answer.
1. What is the profile of the café in Silang Cavite in terms

of;
1.1 Number of Personnel
1 - 3 6 - 9 13 - 15
4 - 5 10 - 12
1.2 Location of Business: __________________________________

Cavite Campus
1.3 Permits and Licenses:
Accomplished Business Permit Application
Form/Unified Form (provided form BPLO)
DTI (if proprietorship)
SEC Registration (if partnership or corporation)
CDA (if cooperative)
Business Clearance (for business)
Business Clearance (Zoning)
Business Clearance (Building Officials)
Business Clearance (CENRO)
Business Clearance (Sanity and Health Permit)
Business Clearance (Franchise Agreement and (franchisee)
Business Clearance (Market Clearance if applicable)
Contract of Lease (if lease)
1.4 Structure of Business:
Residential
Within the city

Cavite Campus
1.5 Existing waste disposal Practices?
Proper solid waste disposal
Proper liquid waste disposal
II. Direction: Please indicate your self-assessment by putting

a checkmark (√) on the scale that corresponds to your answer.
The rating scales given below will serve as your guide:
Numerical Rating Verbal Interpretation
5 - Strongly Agree
4 - Agree
3 - Neutral
2 - Disagree
1 - Strongly Disagree
1 2 3 4 5
2.0 Respondent assessment as to; (NS) (LS) (MS) (S) (VS)
A. Hazard Analysis Critical Control

Point
1. Washing hands before starting

work
2. Proper food storage
3. All food handlers are instructed

& trained
4. Handling food according to the

Cavite Campus
principles of GMP
B. Solid Waste
1. Analysis of solid waste

management system.
2. Frequent conduction of inventory.
3. Regular rotation of the food in

the fridge and warehouse.
C. Liquid Waste
1. Sedimentation & Dewatering
2. Have floor drain in

kitchen/bathroom.
3. Hires a liquid waste company to
dispose liquid waste.
3.0 Environmental Policies

implementation of Business Cafes.
A. Environmental Research
1. Environmental policies protect

the environment.
2. Innovative system for community

café.
3. Commitment on international
environmental issue
B. Organization of Trash
1. Use of conventional cleaners with

eco-friendly brands.
Cavite Campus
2. Use of 3R’s. (Reduce, Reuse,

Recycle)
3. Make waste disposal easier for

the various departments.
C. Lay-out and Designs
1. Proper Signages
2. Lay out and designs
3. Air Ventilations
III. Comments/Suggestions regarding service enhancement

program:
______________________________________________________________
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Solid and Liquid Waste Management of Cafés in Silang Cavite

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Solid and Liquid Waste Management of Cafés in Silang Cavite

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Republic of the Philippines

EULOGIO “AMANG” RODRIGUEZ

SOLID AND LIQUID WASTE DISPOSAL MANAGEMENT OF SELECTED

CAFÉ’S IN SILANG CAVITE: BASIS FOR ENVIRONMENT PLAN

Presented to the Faculty of

Eulogio “Amang” Rodriguez

Institute of Science and Technology

of the Requirements for the degree in

Bachelor of Science in Hospitality Management

Major in Hotel and Restaurant Management

TEOFILO A. AMULAR JR.

POCHOLO MIGUEL PAKINGAN

MAEREEN JOYCE MACARIOLA

The Problem and Its Background

This research is designed to explain Solid and Liquid

Waste Management Studies concepts to support and

facilitate the development of Solid and Liquid disposal

management among small and medium-sized organization.

With diminishing the management, it is rarely

possible for a library of information center to have

enough resource to fulfill the needs of its clients.

This thesis researches the finding of a thorough study

to establish Solid and Liquid Waste management system

that is continual business cycle of planning,

implementing, reviewing and improving the processes and

actions that a company undertakes to meet its

environmental performance. The main purpose of Solid and

Liquid Waste management is to help an organization to

control its environmental risk and improve their

performance, but it’s also becoming an important factor

in terms of overall corporate image and competitiveness

in marketplace. As well, research study in source of

findings for the organization and control to the

research study is exploration of the Solid and Liquid

Waste management system implementation. This research

has incorporated interviews with Solid and Liquid Waste

management staff in cafes in Silang and a questionnaire

survey to all the facility staff and implement guide for

a small-medium sized organization develop an

environmental policy, identify environmental aspects,

consider legal and other requirements and go through the

whole process of developing objectives, targets and

measure along with environmental management programs.

Training, communication, documentation and audition.

According to our research, in past centuries, waste

disposal was up to the individual or the local

departments of health and sanitation. There was little

or no distinction made in the type of waste, nor was

consideration taken regarding potential health, safety,

or aesthetic consequences. At this time, disposal was

mainly through incineration, landfilling, or disposing

into rivers and streams. It was assumed, for example,

that the water sources would dissipate the waste and

However, growing urban populations and increasing

manufacturing and industrial processes made managing

waste a significant endeavor.

The goals of waste management are to minimize waste

quantity, reduce the amount of raw materials consumed,

dispose of non-hazardous waste cost-effectively, and

dispose of hazardous waste with minimal risk to human

health and the environment. Communities use a variety

of methods to manage wastes depending on the type of

waste involved. Methods used include landfilling,