Undergraduate thesis.

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.