Kitchen management practices of San Dionisio eateries: (Record no. 16781)

000 -LEADER
fixed length control field 02434nam a22003017a 4500
001 - CONTROL NUMBER
control field 16781
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260731013045.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 260306t xxu||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency OCLRC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number (Call Number) T 658 2024 0159
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Avila, Nesthur John A
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Magpantay, Karla T
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Manes, Sulpicio III O.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ong, Patricia Mae G
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Teodoro, Anne Dominique E.
245 ## - TITLE STATEMENT
Title Kitchen management practices of San Dionisio eateries:
Sub Title a basis for an effective food waste prevention./
Statement of responsibility, etc. Nesthur John A. Avila, Karla T. Magpantay, Suplicio O. Magnes III, Patricia Mae G. Ong, & Anne Dominique E. Teodoro
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2024.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate thesis.
520 ## - SUMMARY, ETC.
Summary, etc. There are various methods to dispose of waste disposal; waste segregation is among the number of applications. However, lack of awareness, limited facilities, and weak policies can inhibit waste disposal operations inside the kitchen. Consequently, inadequate waste disposal practices were standard among Eateries. Since there had been limited studies in the context of eateries, this research provided new knowledge on kitchen waste management within eateries. In order to create a protocol, this study investigated kitchen waste disposal practices among 100 eateries in Barangay San Dionisio, Paranaque City. Using a quantitative-descriptive correlational approach, we gathered data on operational duration, workforce size, and waste management strategies. Our data showed that eateries of varying sizes and operational tenures face similar challenges in the areas of food overproduction, handling issues, and facility sanitation. Significant correlations were identified between the cost of waste and disposal practices. Hence, the study suggested an effective waste management system that required a comprehensive approach integrating time management and labor practices. The goal of this study was to propose an effective food waste prevention that focuses on cost management, time efficiency, and employee training to further enhance waste disposal effectiveness in eateries.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry inadequate waste disposal practices
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry eateries
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry barangay san dionisio
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry paranaque city
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry food waste disposal practices
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Entry waste management strategies
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 658 2024 0159
Holdings
Withdrawn status Lost status Piece physical condition (Damaged Status) Not for loan Home library Current library (holdingbranch) Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
        Olivarez College Learning Resource Center General Reference And Serial Section 07/31/2026   T 658 2024 0159 07/31/2026 07/31/2026 Theses/Dissertation