Solid waste management practices of selected casual dining restaurants in Rinconada /
Mary Rose L. Orobia.
- 204 leaves.
Master's Thesis (MBM) - Business Management.
Includes bibliographic references.
This study aimed to examine the solid waste management practices of selected casual dining restaurants in Rinconada. Specifically, it sought to identify the solid waste management practices mandated by the Local Government Units (LGUs) in terms of waste generation, waste segregation, and waste disposal; determine the initiatives of the respondents along the same dimensions; assess the challenges encountered in the implementation of solid waste management ordinances; and analyze the significant relationships among LGU-mandated practices, respondents’ initiatives, and challenges encountered. Furthermore, the study aimed to propose strategies to enhance solid waste management practices among casual dining restaurants in the area. The findings revealed that casual dining restaurants generally demonstrate a high level of compliance with LGU-mandated solid waste management practices, particularly in waste generation, segregation, and disposal. Practices related to daily operations, such as staff involvement, monitoring, and the use of proper waste bins, were highly implemented. However, gaps were identified in systematic practices, such as waste audits, external coordination with waste service providers, and the adoption of environmentally sustainable disposal methods. The results also showed a strong positive relationship between LGU-mandated practices and respondents’ initiatives, indicating that higher initiative leads to better compliance. Meanwhile, the relationship between initiatives and challenges was weak but significant, suggesting adaptive responses to existing constraints, while the relationship between practices and challenges was very weak and not significant. Based on the findings, the study proposed a solid waste management guidebook designed to improve practices in waste generation, segregation, and disposal. The guidebook focuses on strengthening systematic monitoring, enhancing coordination with external stakeholders, and promoting sustainable waste management strategies to support environmental sustainability and operational efficiency among casual dining restaurants in Rinconada.