Ruthcell A. Tan1 , Grace F. Empalmado2, Willyboy D. Cahanap3, Jacel Fe M. Castre4 , Bryan C. Pelangco5, Sindie Grace F. Puasa6, Sindie Grace F. Puasa6, Goldamier F. Empalmado7
1 College of Hospitality Management, Mindanao State University - Buug, Zamboanga Sibugay, Philippines 1
Email: ruthcell.tan@msubuug.edu.ph,gracefempalmado@gmail.com, wowiecahanp3@gmail.com, castrejacelfe@gmail.com, gregoriomylene3@gmail.com, pelangcobryan845@gmail.com, sindie112100@gmail.com, goldaempalmado@gmail.com,
ABSTRACT
This study explores how the fast-food service industry applied waste management theory that works best when it is applied to actions that an individual can voluntarily control. Fast food chain restaurants thereby grow rapidly and expand their availability of food consumption. However, waste management has become a key priority, referring to all the activities related to avoiding, reducing or recycling waste, throughout the production and consumption of fast-food chains. This study was conducted to determine the level of Waste Management Practices of Fast-Food Chains in Ipil, Zamboanga Sibugay which considered descriptive research design utilizing validated and reliability - tested, adopted survey questionnaires by 50 respondents randomly selected from five fast food chains. The results revealed that most of the respondents range to 20-30 years old; in terms of sex, the majority are males; the level of educational attainment is mostly college level; the highest income earner is Php 2,500 - above; and the civil status are single. Level of waste management practices of fast-food chains in Ipil, Zamboanga Sibugay segregation of waste into biodegradable and non-biodegradable weighted mean of 3.98 were highly practiced. However, the paper and plastics that are used in serving the food that ends up in landfill, one of the problems identified by the highest weighted mean of 2.42 were seldom practiced. Furthermore, it is necessary for the manager to be able to motivate their workers to implement the recycling of waste to maintain cleanliness and orderliness of particular restaurant establishments. And all franchise restaurants must strictly adhere to the guidelines provided by the government for R.A. 9003, or the Ecological Solid Waste Management Program.
Keywords: Collection, segregation, waste management, plastic, practices.