Extent of waste management practices and operational performance of restaurants in Cavite / by Julie G. Saavedra, Linamar E. Salarza and Christine Joy G. Sicad.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2019.Description: xv, 41 pages : illustrations ; 30 cmContent type: - text
- unmediated
- volume
- 363.728 Sa1 2019
- College of Economics, Management and Development Studies (CEMDS), Department of Management
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts
|
Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 363.728 Sa1 2019 (Browse shelf(Opens below)) | Link to resource | Room use only | T-8536 | 00002869 |
Thesis (Bachelor of Science in Business Management Major in Operations Management) Cavite State University.
Includes bibliographical references.
College of Economics, Management and Development Studies (CEMDS), Department of Management
SAAVEDRA, JULIE G., SALARZA, LIANMAR E., and SICAD, CHRISTINE JOY G. Extent of Waste Management Practices and Operational Performance of Restaurants in Cavite. Undergraduate Thesis. Bachelor of Science in Business Management major in Operations Management. Cavite State University. Indang, Cavite. June 2019. Adviser: Maria Cristina L. Desepida.
The study was conducted to determine the extent of waste management practices and operational performance of restaurants in Cavite. Specifically, the study aimed to determine the business profile of restaurants, the waste management practices of the restaurants, the operational performance of restaurants, the difference of waste management practices across the business profile of the restaurants, and the significant effects of waste management practices on operational performance of restaurants in Cavite.
The descriptive statistical tools such as frequency counts. percentage, Analysis of Variance (ANOVA) and ordinal regression analysis were used to systematically and accurately the results gathered regarding the extent of waste management practices and operational performance of restaurants in Cavite. There were a total of 51 participants from different casual restaurants in the study.
Based on the result, out of the 51 participants, only 40 of them responded to the survey, 86 percent of the participants’ initial capital ranged from 50,000 up to 699,000 pesos, 69 percent operated for less than a year and 55 percent had a range of 1 up to 5 employees. Among all the basic requirements, business permit is the
highest complied with 12 percent. In training and promotions of the casual restaurants, 46 percent did not have attended any training and symposiums regarding waste management.
The result showed that waste management practices in terms of 3R’s were moderately practised with a mean value of 3.86. Proper food and beverage portioning to reduce food wastage ranked as the most highly practised among all the other 3R’s
activities with a mean value of 4.68. However, using plastic tableware/paper containers for dining with obtained a mean value of 2.33 and purchase products produced from recycled materials with obtained a mean value 2.85 were occasionally practised by the participants. Casual restaurants were moderately practised with a total mean value of 3.83 for the waste disposal activities. However, composting of food waste on-site with mean value of 3.00 and provision of space for an on-site composting set-up outside the establishment with mean value of 2.63 were occasionally practised. The data showed that most of the operational performance of the restaurants resulted in high efficiency after the implementation of waste management activity.
Submitted to the University Library 09-10-2019 T-8536