EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY

COLLEGE OF HOSPITALITY MANAGEMENT

CHAPTER 1
The Problem and Its Background
Introduction
Restaurants generate tremendous amount of solid
waste including paper, cardboard, plastic, wood, food
wastes, glass , metal, special waste and hazardous waste.
Business-wise restaurant owners and managers need to
continually look for new and better ways to assess the
solid waste.
Waste management is a distinct practices from
resource recovery which focuses on delaying the rate of
consumption of natural resources, waste management is the
collection, transport, processing, or disposal, managing
and monitoring of waste material. The term usually
relates to materials produced by human activity and
process is generally under taken to reduce their effect
on health.
The primary goal of the waste disposal system
program is to protect customers as well as the
environment quality food is safe food. It should be free
of Microorganisms, chemicals and foreign substances to


EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT
have safe food, the resources, disposal and proper
monitoring on the disposal system should be done well to
avoid leakages that may cause contamination.



Statement of the Problem
The study aimed to assess the Solid Waste Management
in Selected Restaurants in Manila.
Specifically, it sought answers to the following
sub-problems:
1. How do respondents evaluate the extent op
implementation of the Solid Waste
Management in Selected Restaurants
1.1 Reduce;
1.2 Reuse and
1.3 Recycle?
2. Is there a significant difference on the
evaluation of the (3) groups of respondents
as to the above mentioned variables the
above mentioned variables?


EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT
3. What are the problems encountered by the
respondents on the Solid Waste Management in
Selected restaurants?

Hypothesis
This study hypothesizes that there is no
significant difference on the assessment of the
respondents as to the Solid Waste Management of
the three Restaurants?

Scope and Limitation of the Study
This study focused on the assessment of the Solid
Waste Management in Selected Restaurants in Manila .
Significance of Study
This study is significant to the following
individuals:
Researchers. This piece of work is their partial
accomplishment in the subjects HRM . This will likewise
provide them more insights on using Standard waste
management system.
7



EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT
Hospitality Management Faculty. This served as
additional information to improve performance
competencies of their students.
Other Researcher. This piece of undertaking is an
academic accomplishment of the researchers, which they
hope to share with other students taking up research as a
source of related studies.
Owner and Personnel of the Establishment. The study
helps the owner and the personnel by letting them know
their standardisation in term of cleanliness and
management of solid wastes.
Definition of Terms
For clarification of the study, the following terms are
hereby defined conceptually and operationanlly:
Acceptibity.this refers to capable or worthy of
being accepted.
Ambiance. This refers to look and feel of a place
that evokes a unique atmosphere look or mood and makes it
sticky


EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT
Appearance. This refers to action or process of
coming into existence. The outward look physically.
Quality. These refer to the degree of excellence or
fineness and superiority
Recycle. this refers to the processing used
materials (waste) into new products to prevent waste of
potentially useful materials, reduce the consumption of
fresh raw materials, reduce energy usage, reduce air
pollution and water pollution by reducing the need for
conventional waste disposal, and lower greenhouse gas
emissions as compared to virgin production.
Reduce. This refers to minimization of waste at its
source to minimize the quantity required to be treated
and disposed of, achieved usually through better product
design and/or process management. Also called waste
minimization.

Reuse. This refers to use an item more than once.
This includes conventional reuse where the item is used
again for the same function, and new-life reuse where it


EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT
is used for a different function In contrast, recycling
is the breaking down of the used item into raw materials
which are used to make new items. By taking useful
product and exchanging those, without reprocessing, in
broader economic terms, money, energy, and resources. In
broader economic terms, reuse offers quality products to
people and organizations with limited means, while
generating jobs and business activity that contribute to
the economic
Sanitation. This refers to the policy and practice
of protecting health through hygienic measures.
Waste disposal. This refers to the proper
disposition of a discarded or discharged material in
accordance with local environmental guidelines or laws.
Waste segregation. This refers to the waste
segregation is the process of dividing garbage and waste
products in an effort to reduce, reuse and recycle
materials




EULOGIO AMANG RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY
COLLEGE OF HOSPITALITY MANAGEMENT


BIBLIOGRAPHY

A.BOOK
ASSESSMENT OF SOLID WASTE DISPOSAL MANAGEMENT IN CONGO
GRILLE BAR AND RESTAURANTS AND PERSIA GRILL IN ORTIGAS
(2009)
B. ONLINE SOURCE
WWW.WIKIPEDIA.COM
WWW.GOOGLE.COM
UNFPA.ORG.COM