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Restaurants generate tremendous amount of solid waste including paper, cardboard, plastic, wood, food wastes, glass, metal, special waste and hazardous waste. 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 have safe food.
Restaurants generate tremendous amount of solid waste including paper, cardboard, plastic, wood, food wastes, glass, metal, special waste and hazardous waste. 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 have safe food.
Restaurants generate tremendous amount of solid waste including paper, cardboard, plastic, wood, food wastes, glass, metal, special waste and hazardous waste. 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 have safe food.
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