Restaurant’s food waste management system towards sustainable value: basis for a proposed sustainable development plan/ Reign Vincent B. Bituon, Maria Zeny B. Ebio, Lyra C. Permacio, Joshua Emmanuel M. Pujalte, and Riza Belle R. Salas.--

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Bituon, Reign Vincent B [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xi, 150pages: 29cmContent type:

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BTH TX 911.3 B58 2024

Dissertation note: College Of Liberal Arts.-- Bachelor of science in hotel and restaurant management: Technological University of the Philippines, 2024. Summary: Food waste in restaurants was a major issue with far-reaching environmental, economic, and social consequences. This research provided a thorough examination of the then- current state of food waste management in casual dining restaurants in Metro Manila, with the goal of identifying important concerns and proposing effective, long-term solutions. This study investigated the fundamental reasons for food waste creation in restaurant settings, such as overproduction, spoilage, poor portioning, and customer plate waste, using an extensive literature review, empirical studies, and managerial aspects in terms of identifying the cause and effect of poor food waste management. Secondly, the research emphasized the importance of awareness of food waste management through gathering data about the elements of food waste management in a restaurant: treatment and disposal, reduction, re-use, recycling, and recovery, connecting to the sustainable value forms, which are social, environmental, and economical, and educating restaurant employees about creative ways to reduce waste and practice sustainability within the workplace. Based on the findings of the study, there was no significant difference between the elements of a restaurant’s waste management when grouped according to the respondent’s demographic profile. Moreover, findings revealed that there was a significant relationship between the elements of a restaurant’s waste management and sustainable value; the correlation n coefficient (r) was equal to 0.7984, which is a positive correlation, indicating that the relationship between variables was strong, as we know that the farther the value from zero, the stronger the relationship. Therefore, the researcher concluded that there was a statistically significant relationship between the elements of a restaurant’s waste management and sustainable value. This study investigated managerial ways to mitigate restaurant food waste through the lens of quantitative research.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CLA	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 B58 2024 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006552

Bachelor's thesis

College Of Liberal Arts.-- Bachelor of science in hotel and restaurant management: Technological University of the Philippines,
2024.

Includes bibliographic references and index.

Food waste in restaurants was a major issue with far-reaching environmental, economic,

and social consequences. This research provided a thorough examination of the then-
current state of food waste management in casual dining restaurants in Metro Manila, with

the goal of identifying important concerns and proposing effective, long-term solutions.
This study investigated the fundamental reasons for food waste creation in restaurant
settings, such as overproduction, spoilage, poor portioning, and customer plate waste, using
an extensive literature review, empirical studies, and managerial aspects in terms of
identifying the cause and effect of poor food waste management. Secondly, the research
emphasized the importance of awareness of food waste management through gathering data
about the elements of food waste management in a restaurant: treatment and disposal,
reduction, re-use, recycling, and recovery, connecting to the sustainable value forms, which
are social, environmental, and economical, and educating restaurant employees about
creative ways to reduce waste and practice sustainability within the workplace. Based on
the findings of the study, there was no significant difference between the elements of a
restaurant’s waste management when grouped according to the respondent’s demographic
profile. Moreover, findings revealed that there was a significant relationship between the
elements of a restaurant’s waste management and sustainable value; the correlation n
coefficient (r) was equal to 0.7984, which is a positive correlation, indicating that the
relationship between variables was strong, as we know that the farther the value from zero,
the stronger the relationship. Therefore, the researcher concluded that there was a
statistically significant relationship between the elements of a restaurant’s waste
management and sustainable value. This study investigated managerial ways to mitigate
restaurant food waste through the lens of quantitative research.

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