02368nam a22002777a 450000100060000000300060000600500170001200800410002904000100007008200200008010000260010024502320012626000510035850200260040952013860043565000400182165000130186165000260187465000190190065000340191965000320195370000230198570000270200870000240203570000310205916781OCLRC20260731013045.0260306t        xxu||||| |||| 00| 0 eng d  aOCLRC  aT 658 2024 0159  aAvila, Nesthur John A  aKitchen management practices of San Dionisio eateries:ba basis for an effective food waste prevention./cNesthur John A. Avila, Karla T. Magpantay, Suplicio O. Magnes III,  Patricia Mae G. Ong, & Anne Dominique E. Teodoro       aParañaque City:bOlivarez College,c2024.  aUndergraduate thesis.  aThere 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.  ainadequate waste disposal practices  aeateries  abarangay san dionisio  aparanaque city  afood waste disposal practices  awaste management strategies  aMagpantay, Karla T  aManes, Sulpicio III O.  aOng, Patricia Mae G  aTeodoro, Anne Dominique E.