Waste Management Among Restaurants in Dumangas Public Market Chapter 1 3

Republic of the Philippines
ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

DUMANGAS CAMPUS
P.D Monfort South, Dumangas, Iloilo
Chapter 1
Introduction
This chapter include the background of the study, statement of the
problem, hypothesis, theoretical framework, conceptual framework, definition of
terms, significant of the study and scope and limitations of the study.
Background of the Study
A restaurant is a business that prepares and serves food and drinks to
customers. Meals are generally served and eaten on the premises, but many
restaurants also offer take-out and food delivery services. Restaurants vary greatly
in appearance and offerings, including a wide variety of cuisines and service
models ranging from inexpensive fast-food restaurants and cafeterias to mid-
priced family restaurants, to high-priced luxury establishments. Kitchen waste
management and waste segregation is especially key for those in the restaurant
business. Those in the food business should take extra care to ensure that their
establishments are always up to code for waste disposal.
For any Restaurants to be in business, should have a waste disposal
system. However, be that as it may, many business owners continue to operate
with less than ideal waste disposal systems. While they may save in expenses, the
harm that comes to the environment, and not to mention their customers, can be
significant. Ensuring cleanliness in the workplace and proper waste disposal also
translates to securing employees' workplace and ensuring they have a safe place to
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engage in their activities. Workers are healthier and less prone to accidents,
increasing productivity along the line.
Statement of the Problem
This study aimed to determine the waste management among restaurants
in Dumangas Public market
Specifically, the study aimed to answer the following questions:
1.What is the profile of restaurants in Dumangas Public Market in terms

of.
a.length of existence
b. number of workers
c. capitalization
2. What are the management practices among the restaurants in

Dumangas Public market
3. Is there a significant differences in the waste management practices

among restaurant in Dumangas Public market?
Hypothesis
There is no significant differences in the waste management among

restaurant in Dumangas Public market.
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Theoretical Framework
Waste Management Theory (Keiski, et al 2004) is founded on the

expectation that waste management is to prevent waste causing harm to human
health and the environment.( The proper definition of waste is crucial to
constructing a sustainable agenda of waste management. It is largely the case that
current legislation attends to existing waste. Definitions emerging from this
condition may, however, conflict with the goals of waste prevention, because
something that already exists cannot be prevented from arising. When material is
assigned the label of ‘waste’, it will be treated as such; consequently, despite its
explicit wish of waste prevention, implicitly, legislation essentially amasses
waste. The inherent philosophical implication of such definitions is that they are
not able to facilitate a sustainable waste management system.)
Figure 1. Schematic Diagram Showing the Relationship of the Variables
Conceptual Framework
Independent Variable Dependent Variable
Restaurant Profile Waste management among

the restaurant in Dumangas
Types of restaurants Public Market
a.length of existence
b. number of workers
c. capitalization
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DUMANGAS CAMPUS
Figure 1. A schematic diagram showing the concept of the study
Definition of Terms
Waste-is something that is thrown away because it is no longer useful.

Items should only be considered waste if they cannot be recycled. Generally,
Waste is disposed of by curbside collection or personal delivery to a landfill
where it can be properly handled so it cannot contaminate groundwater or harm
the surrounding environment.(
https://www.buschsystems.com/resource-center/knowledgeBase/glossary/what-is-
waste)
-a substance discarded after use and thrown away
Segregation-Segregation is a system that keeps different groups separate from

each other, either through physical dividers or using social pressures and laws.
(https://www.vocabulary.com/dictionary/segregation)
In this study segregation refer to the way restaurants in Dumangas Public

market separate the wastes.
Disposal-Disposal means getting rid of something, or throwing it away. When

you go on a picnic, be sure to have a bag for the disposal of your trash afterward,
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or you will be a terrible litterbug.

https://www.vocabulary.com/dictionary/disposal
the act of getting rid of something that they no longer needs
Practices-Practice means doing something regularly in order to be able to do

it better. https://www.collinsdictionary.com/dictionary/english/practice
Performing habitually or usually of a performance of an idea
Restaurants-A restaurant is a business establishment which prepares and serves

food and drink to customers in return for money, either paid before the meal, after
the meal, or with a running tab. Meals are generally served and eaten on premises,
but many restaurants also offer take-out and food delivery services.
https://www.definitions.net/definition/Restaurant
a business establishments where you go to eat food dine in or take out and
also classified as formal or informal.
Significance of the Study
The result of the study will be beneficial to the following:

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1. Costumers-
2. Business owner- the research study will be a reference point for the
businessmen/women as they open up their own business. The study can help them
provide possible solutions to the problems that a business may encounter
3. Local Government-this study will help them on having a good picture on what
is waste segregation and disposal practices. This will help them on deciding to
issue a local provisions or municipality ordinance and implementations in dealing
with the current matter.
4. Environment-
5. Researchers-the ideas presented in this study can be used as a reference data in

conducting a new research. This study can give them a background overview of
the waste segregation and disposal practices among restaurants.
Scope and Limitation of the Study
This study focused on the waste management among restaurants in

Dumangas Public Market. The locale of the study focus in municipality of
Dumangas. The study will be conducted during second semester of the academic
year 2022-2023.
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Waste management among Restaurants in Dumangas
Public market
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Prepared By:
Ronel Quiando
Van Spencer Gelvero
Leomar Donguines
CHAPTER 2
REVIEW OF RELATED LITERATURE
Food wastage is a huge cost to restaurants and it needs to be carefully
managed and controlled (Viachaslau, 2019). A study by Jimbo (2020) revealed
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that restaurants in the United States still discard a startling amount of about 94%
of excess food. Tekin (2017) states that there are two main causes of food waste
in hotel restaurants – business practices or by consumer behaviour. In restaurants,
food waste can occur from a variety of sources which include food being spoiled
or according to Green Hotelier, from a variety of sources such as: spoiled or out
of date food, peelings & trimmings, inedible by-products, e.g. bones, coffee
grounds, tea leaves, kitchen error, and plate waste. Food wastage can occur during
the preparation stage; a restaurant in a five-star hotel in Malaysia found that 95.4
kg of food was wasted before cooking due to various reasons such as hygiene,
wrong portion size, etc. Any food served and not eaten by consumers is known as
plate waste. A large proportion of plate waste is edible food, and not consumed
due to poor quality, personal preferences, and over ordering (Juvan, 2017).
According to Pirani (2016), a number of factors contribute to food waste, which
includes serving style, type of food served, and the prediction and accuracy for
the number of customers. The serving style is important as attention should be
paid to the plate size and portion size of the food being served in restaurants.
Also, open buffet food systems are a major contributor to food waste, particularly
plate waste whereby people take more food than they need. A study done on
fivestar hotels by (Karakas, 2018) shows that only about fifty percent of food is
consumed in hotel buffets as a result of hotels overstocking their buffets to ensure
guest satisfaction at the highest level. The management of food waste in
restaurants Although it is largely the responsibility of restaurant management to
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deal with food wastage, it is also the responsibility of the consumers (restaurant
guests) and employees to play their role in preventing food wastage. The planning
of restaurant menus is crucial in managing food waste. Fredericks (2020)
indicates that in order for restaurants to be more environmentally friendly, the
menu selection should incorporate sustainable offerings. An example could be to
include more sustainable offerings such as vegetarian and vegan options that take
fewer resources to produce than meat. Careful menu planning can result in dishes
produced that require minimal ingredients without compromising the quality and
taste of food.
Minimal ingredients ensure that waste is kept to a minimal. To further
prevent wastage in kitchens, menu planning and ordering (according to
reservation forecasts) should be done effectively to ensure that no-over ordering
occurs as this leads to wastage. The basic measure that should be put into place to
avoid food wastage should be to avoid over-buying of stock and to ensure that
you only purchase ingredients you know your restaurant will use. According to
Petty (2017), storing stock correctly is vital in ensuring that it is preserved
correctly to last longer and prevent bacterial growth, which will lead to food
wastage. Practicing stock control using the FIFO (First in-First Out) method is
beneficial when storing food as it ensures that newer stock is placed behind older
stock, making older stock get used first and decreasing the chances of wastage.
Troitino (2017) believes that the most influential factor in minimizing food waste
at restaurant buffets is the size of the plate. A plate size reduction from 24cm to
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21cm can result in almost a twenty percent reduction in food waste. People using
larger plates often believe they have eaten less than people with smaller plates,
and therefore larger plates allow more room for more food, leading to more waste
(Juvan & Grun, 2017). Sit-down restaurants should also always offer doggy bags
to ensure that guests are able to take away the food they were unable to consume
so that it is not entirely wasted. There are many more beneficial alternatives to
consider such as donating food to hungry people, feeding animals, industrial uses
and composting (Zafar, 2020). Different countries have different laws regarding
food donations, with some countries being in favour of it more than other
countries.
There are laws in favour of food donation in the United States, which make
restaurants more open to it, compared to the laws in countries like South Africa.
Rethink Food NYC is a company founded in 2017 in New York, which worked at
transforming excess food from restaurants into ready to eat meals. This operates
more like a catering service and delivers the meals to soup kitchens throughout
the system. The meals are made by using restaurant excess food like cauliflower
and potatoes for example, and transforming it into soups and other nutritious
meals for the hungry. Donation of food can also be done by making use of
technology for convenience. According to Jimbo, (2020), there was an app
developed in the United States called ‘Refeed’ which helps non-profit
organizations to locate donors who have the food that they need. This allows
restaurants to list the excess food that they have on the app and solves the logistic
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problem to food donation. In contrast, a country like South Africa where
approximately 25% of households are at risk of hunger or experiencing hunger
and around 10.2 million tonnes of food are wasted each year (Food Waste
Statistics in South Africa, 2020), there are stricter laws with food donation. In
South Africa, there is a Consumer Protection Act (Section 61) that discourages
food donors from donating because of the strict liability. Due to this, the majority
of surplus food in South Africa is wasted instead of donated. Donors are reluctant
to donate surplus food to the needy, because should the food cause the consumer
harm, the donor will be held liable (Harduth, 2017). Despite the stringent food
donation laws, Food Forward SA was established in 2009 to address widespread
hunger in South Africa. It distributes recovered quality and edible surplus food
from the consumer goods supply chain and distributes it to community
organisations that serve the needy. There are several programs within Food
Forward SA. The Food Share Virtual Food Banking digital technology platform
virtually connects beneficiary organizations to retail stores and food outlets for
regular collection of surplus food. The Second Harvest Outreach Program allows
commercial farmers to donate their surplus post-harvest produce. The Mobile
Rural Depots ensures greater access to food for vulnerable rural communities. In
addition to better management by restaurants, emerging technology is a good
solution to tackle food waste. Many restaurants, have already adopted these
creative technological approaches to reduce the food waste crisis. The
InterContinental Hotels Group (IHG), one of the world’s leading hotel companies,
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plans to reduce food waste by 30% through Artificial Intelligence Technology
(Tolentino, 2019). The group partnered with a tech company known as ‘Winnow’
to automatically track, measure and reduce food waste to ensure more sustainable,
yet efficient operations. The new technology has been successfully installed in
seven IHG hotels around the world, with future installation in 30 more hotels
happening soon. Tolentino (2019) claims that the Intercontinental Fujairah
Resort in the United Arab Emirates was able to reduce their food waste by 50% in
six months as a result of the new Winnow technology. Winnow was founded in
London in 2013 as a solution to reduce food waste in restaurants. The general
concept was a set of scales to sit beneath a food waste bin. There is a touch screen
system installed and the kitchen staff would need to tell the system what food has
just been disposed. The digital scale is connected via Bluetooth to a tablet and that
is then connected to the cloud. When you dispose of waste in the bin, the scale
recognizes the change in weight. This information is then relayed to the Winnows
cloud analytics, which determines the value of the waste and issues regular
reports that highlight how the restaurant could be saving money. With
advancement and improvement of technology, automation is further set to be
developed into this concept. This would include a motion sensor computer vision
camera, which automatically snaps images of food as it is disposed of, and figures
out what the food is. It is a complex process to establish the different kinds of
food and the system too could find difficulty in establishing more obscure food
items (Sawers, 2019). Unilever created Wise up on Waste, which was a data
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collection concept pertaining to food wastage, and the results of the data lead
them to an action plan to prevent the food wastage. Wise up on Waste included
reviews of stock management and food delivery processes, as well as ensuring
that food has been stored correctly (Tuppen, 2014). Tenzo is a software that
restaurants use to help predict how much they would sell by an accurate artificial
intelligence sales forecasting algorithm. The forecast uses growth trends and the
restaurants past data to generate forecasts more accurate than traditional methods.
These forecasts allow you to dramatically reduce food waste (Mouysset, 2019). In
South Africa, approximately 31 million tons of food is created annually, with
about a third (10.2 million tonnes) going to waste. Evidently, 2.7 million tonnes
of food waste is from agricultural production, 2.4 million tonnes is from the
handling and storage of waste, 2.6 million tonnes is from the process and
packaging of waste, 2.0 million tonnes is from the distribution of waste, and 0.5
million tonnes is from consumption (Franchise Association of South Africa ,
2019). Food waste is becoming a more important item on the government’s
agenda – the South African government is a signatory to the United Nation’s
Sustainable Development Goals, of which sets a target to reduce food waste by
50% by 2030. The Waste Classification and Management Regulations in South
Africa have announced stricter exclusions on the disposal of materials in order
reduce contamination of the environment from landfill sites. These exclusions
include wet waste in the form organic and biodegradable waste. Therefore,
unused foodstuffs and ingredients from restaurants “fall into the category of wet
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waste that can no longer simply be dumped in a bin” (Cape Business News,
2019:1). The Waste Classification and Management Regulations became effective
from August 2019 are an addendum to the National Environmental Management
Waste Act. A local eco-farming initiative is requesting Cape Town restaurants to
save their food scraps. The initiative, called Rainbow Warriors International is a
registered non-profit with the goal of educating impoverished rural communities
and small-scale farmers about the impacts of climate change. Rainbow Warriors
collects waste from restaurants every day and uses a bio-digester to convert
organic waste into methane gas and compost. The methane gas can then be used
as an alternate source of fuel to be used for heating, cooking and lighting. The
initiative urges other restaurants in South Africa be more conscious of their
organic waste and environmental impact (Manyana, 2019).
Hospitality and food services sector
The hospitality sector is quite complex, as acknowledged by prior scholars
(Filimonau and De Coteau, 2019), and even though there are some common
tracks, nuances of food waste are different for the profit and cost sectors. For
instance, while restaurants can consider food donation/charity, hospitals may not
have that option due to the risk of infection. Similarly, while schools can offer
leftover lunches at subsidized rates by using leftovers in serving dishes after the
schoolchildren have finished (Laakso, 2017), the same may not be possible for
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restaurants that serve diners throughout the day. Additionally, we feel that due to
the growing trend toward privately owned hospitals, elder care, retirement homes,
and nursing homes, catering in such establishments may not always be a part of
the cost sector. This is particularly relevant for countries where medical facilities
are not government-funded. Based on this, we propose that the HaFS sector may
be considered as comprising three key segments: (a) the business segment,
including accommodations and food service at hotels, restaurants, cafés,
workplace canteens, inflight catering, snack bars, coffee shops, and pubs; (b) the
education segment, including nurseries, hobby classes, primary schools,
secondary schools, tertiary education centers, colleges, and universities; and (c)
the health care segment, comprising hospitals, elder care, retirement homes, and
nursing homes. Based on these classifications, we set our research boundary as all
food service establishments operating under the business segment of the
hospitality sector, which represents the profit sector of HaFS. Based on this, the
identified keywords for the search of studies to be reviewed were food waste,
food loss, food service business, waste of food, catering, restaurants, cafeteria,
coffee shop, snack bar, workplace canteen, inflight catering, airlines catering, and
pub.
Hospitality sector food waste is fast becoming a key concern, given that its
contribution to total food waste has been nearly 12% in the recent past .
Furthermore, with the increasing trend of out-of-home dining, spurred by growth
in incomes and tourism, hospitality waste has become a significant issue for both
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developed and developing countries (Wang et al., 2017). Although the amount of
food-related waste generated in this sector is frequently discussed in the media, it
has not yet got sufficient academic attention (Filimonau and De Coteau, 2019).
Other scholars have also acknowledged that the issue of food-related waste in this
sector has been investigated less rigorously despite being recognized as a key
challenge (Principato et al., 2018; Wang et al., 2017).
The extant literature examining food waste in the hospitality sector has
focused on a diversity of topics, such as food waste quantification, the
composition of waste; waste handling; doggy bags; the attitudes of consumers;
demographic factors; governmental regulations, interventions, and nudges;
composting; and landfills. While scholars have ventured into the visible spectrum
of the sub-domains of food waste, most of their findings remain in different silos,
lack generalizability, have a narrow focus and scale, and have limited
geographical scope. For instance, Filimonau et al. (2019b) noted that related
research has largely ignored the managerial aspect of food waste mitigation.
Similarly, despite the issue being more noticeable in developing
economies, Papargyropoulou et al. (2019) argued that the extant literature is
skewed toward developed nations. With the reduction of food waste being a
crucial objective at both national and international levels due to its linkage with
food sustainability (Thamagasorn and Pharino, 2019) and implications in terms of
increased use of natural resources (Wunderlich and Martinez, 2018), the existence
of such limited academic literature is quite concerning, and impetus needs to be
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given to research in the area. The embryonic state of prior studies in terms of both
width and depth reinforces the exigency to bring the fragmented findings together
to propel future research. We propose to address the gap through a systematic
review of the literature on food waste in this sector.
Admittedly, there are some noteworthy literature reviews in the domain, but most
of the relatively recent ones were focused on diverse aspects of food waste, such
as households (Hebrok and Boks, 2017; Roodhuyzen et al., 2017; Schanes et al.,
2018), hospitality operations (Filimonau and De Coteau, 2019), sustainability
(Baig et al., 2019; Carino et al., 2020; Lemaire and Limbourg, 2019), food waste
accounting (Corrado and Sala, 2018), interventions (Reynolds et al., 2019), the
food supply chain (Özbük and Coşkun, 2019), solid waste management (Pirani
and Arafat, 2014), and national school lunch programs 1978–2015 (Byker Shanks
et al., 2017). It is evident from the above that there are limited reviews focusing
specifically on food waste in the hospitality sector. Of the recent reviews, only
one, conducted by Filimonau and De Coteau (2019), amalgamates the findings of
studies on food waste in the hospitality sector. Their review synthesized prior
findings to provide a food waste mitigation framework from the standpoint of
managers in hospitality operations.
Our study uses this review as a conversant/referent article and builds on its
findings in three ways: (a) by conceptualizing the hospitality sector as the
hospitality and food services (HaFS) sector in light of the extant definitions and
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delineating it into three clear sub-domains, which can help create a more nuanced
analysis, (b) by including academic research specifically on the profit sector of
HaFS, and (c) by developing a framework for academic research, thereby adding
a new dimension to the practice-oriented viewpoint offered by the existing
review. Specifically, our main research question is how the state-of-the-art
literature on food waste in the profit sector of HaFS can be used as a platform for
setting the future research agenda.
To address our research question, we have given equal emphasis to research
profiling and content analysis of the extant literature in the area. The synthesis
from the current systematic literature review (SLR) study uncovered thematic foci
and research gaps related to food waste in the profit sector of HaFS, such as the
robustness of the methods used, the reliability of the samples, the geographic
coverage, the demographic factors, the behavioral manifestations, the theoretical
frameworks, and the narrowness of the variables explored. The extensive analysis
of the selected studies resulted in the development of a framework for research
and provides useful inferences for practice.
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CHAPTER 3
METHODOLOGY
This chapter reveals the methods of research to be employed by the
researcher in conducting the study which includes the research design, the
respondent of the study, research instrument, data gathering procedures.
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Research Design
The descriptive research design will be primarily use in the study. According
to Calderon (2006), descriptive research is a purposive process of gathering,
analyzing, classifying, and tabulating data about prevailing conditions, practices,
processes, trends, and cause-effect relationships and then making adequate and
accurate interpretation about such data with or without or sometimes minimal aid
of statistical methods.
This design aims to describe the nature of the situation as it exists at the time
of the study. This method is appropriate to this study because it aimed to find out
the waste management practices among restaurants in Dumangas.
Locale of the Study
The study will be conducted at Municipality of Dumangas, Iloilo
The Respondents of the study
The respondent of the study will compose of restaurant owners and
employers from selected restaurant with in the municipality
Sampling Techniques
Purposive sampling will be use in which the researchers rely on their own
judgement when choosing respondents to participate in this study. According to
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Arikunto (2010), purposive sampling is the process of selecting sample by taking
subject that is not based on the level or area, but it is taken based on the specific
purpose. Purposive sampling is where a researcher selects a sample based on the
needs about the study. The participants are selected based on the purpose of the
sample. Participants are selected according to the needs of the study.
Research instrument
Survey questionnaire will be use as the main data-gathering instrument. The
instrument to be prepared focused on answering the statement of the problem..
The questionnaire contains of fifteen (15) questions. The questionnaires will be
distributed to the respondents. The data gathering instrument was structured as a
scale ranging from 1-5. Where in the (1) is almost always, (2) is frequently, (3) is
sometimes, (4) is infrequently and the last one is (5) almost never. This legend
will help the researchers to analysis the result of conducting data-gathering.
Data Gathering Procedure
The researchers secured a letter signed by the research coordinator of the
College as noted by the thesis adviser. The researchers secure a letter to the
adviser and respondent to conduct a survey. The study will be conducted during
first semester of the academic year 2022-2023. Survey questionnaire will be use
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as the main data gathering instrument. Restaurant respondents who will be pick
out by the researchers from different areas in municipality of Dumangas, Iloilo.
Data Analysis
Data analysis in SPSS will use the following statistical test to analyse and
interpret the data:
Mean
The mean (aka the arithmetic mean, different from the geometric mean) of a
data set is the sum of all values divided by the total number of values. It’s the
most commonly used measure of central tendency and is often referred to as the
“average.”
ANOVA
One-Way ANOVA ("analysis of variance") compares the means of two or
more independent groups in order to determine whether there is statistical
evidence that the associated population means are significantly different. One-
Way ANOVA is a parametric test.
RESEACH INSTRUMENT
Part 1:
Type of Restaurant: ______________________
Part II.
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Strongly Disagree Neither Agree Strongly

Disagre (4) Agree (4) Agree
e (5) nor (5)
Disagre
e (3)
Down-cycling or
converting useless
material into new material
but lesser quality and
functionality.
Recycling or converting
used materials into new
materials.
Reducing food
establishment demand for
virgin raw materials
through increasing waste
prevention and recycling.
Segregation of waste by
the use of biodegradable
and non- biodegradable.
Reducing of styro
packaging by shifting to
washable melaware.
Using a corn- based bio-
plastic to produce
containers for some of
their products.
Use of hygienic waterless
urinals in the stores.
Food waste is transferred

to composting and hog-
feeding facilities.
Decentralization of waste
management through the
establishment of
Materials Recovery
Facility.
Reprocessing of styro
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where it is safely melted

and reshaped into blocks
that are shipped overseas
for further processing to
produce new commercial
and industrial
applications.
REFERENCES
https://solanoandre.blogspot.com/2021/03/explore-dumangas.html?
showComment=1617369435678
https://www.sciencedirect.com/science/article/pii/S0959652620329061
http://www.ieomsociety.org/singapore2021/papers/11.pdf
https://www.scribbr.com/statistics/mean/#:~:text=You%20can%20find
%20the%20mean,values%20in%20the%20data%20set.
https://libguides.library.kent.edu/spss/onewayanova#:~:text=One%2DWay
%20ANOVA%20(%22analysis,population%20means%20are%20significantly
%20different.
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Republic of the Philippines

ILOILO SCIENCE AND TECHNOLOGY UNIVERSITY

This chapter include the background of the study, statement of the

problem, hypothesis, theoretical framework, conceptual framework, definition of

Background of the Study

A restaurant is a business that prepares and serves food and drinks to

in appearance and offerings, including a wide variety of cuisines and service

models ranging from inexpensive fast-food restaurants and cafeterias to mid-

priced family restaurants, to high-priced luxury establishments. Kitchen waste

establishments are always up to code for waste disposal.

For any Restaurants to be in business, should have a waste disposal

system. However, be that as it may, many business owners continue to operate

increasing productivity along the line.

Statement of the Problem

This study aimed to determine the waste management among restaurants

in Dumangas Public market

Specifically, the study aimed to answer the following questions:

1.What is the profile of restaurants in Dumangas Public Market in terms

2. What are the management practices among the restaurants in

3. Is there a significant differences in the waste management practices

There is no significant differences in the waste management among

Waste Management Theory (Keiski, et al 2004) is founded on the

Figure 1. Schematic Diagram Showing the Relationship of the Variables

Independent Variable Dependent Variable

Restaurant Profile Waste management among

Figure 1. A schematic diagram showing the concept of the study

Waste-is something that is thrown away because it is no longer useful.

-a substance discarded after use and thrown away

Segregation-Segregation is a system that keeps different groups separate from

In this study segregation refer to the way restaurants in Dumangas Public

Disposal-Disposal means getting rid of something, or throwing it away. When

or you will be a terrible litterbug.

Practices-Practice means doing something regularly in order to be able to do

Performing habitually or usually of a performance of an idea

Restaurants-A restaurant is a business establishment which prepares and serves

Significance of the Study

The result of the study will be beneficial to the following:

5. Researchers-the ideas presented in this study can be used as a reference data in

Scope and Limitation of the Study

This study focused on the waste management among restaurants in

Waste management among Restaurants in Dumangas

Van Spencer Gelvero

REVIEW OF RELATED LITERATURE

Food wastage is a huge cost to restaurants and it needs to be carefully

managed and controlled (Viachaslau, 2019). A study by Jimbo (2020) revealed

in hotel restaurants – business practices or by consumer behaviour. In restaurants,

According to Pirani (2016), a number of factors contribute to food waste, which

the number of customers. The serving style is important as attention should be

consumed in hotel buffets as a result of hotels overstocking their buffets to ensure

guest satisfaction at the highest level. The management of food waste in

restaurants Although it is largely the responsibility of restaurant management to

of restaurant menus is crucial in managing food waste. Fredericks (2020)

indicates that in order for restaurants to be more environmentally friendly, the

menu selection should incorporate sustainable offerings. An example could be to

Minimal ingredients ensure that waste is kept to a minimal. To further

prevent wastage in kitchens, menu planning and ordering (according to

reservation forecasts) should be done effectively to ensure that no-over ordering

Petty (2017), storing stock correctly is vital in ensuring that it is preserved

technology for convenience. According to Jimbo, (2020), there was an app

developed in the United States called ‘Refeed’ which helps non-profit

problem to food donation. In contrast, a country like South Africa where

approximately 25% of households are at risk of hunger or experiencing hunger

donation laws, Food Forward SA was established in 2009 to address widespread