Level of waste management safety and sanitation practices among the concessionaires in University of Rizal System Morong, Rizal Maria Anne Kimberly L. Garcia... [et.al].

Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.

EXECUTIVE SUMMARY: The study was conducted at the University of Rizal System. The respondents of the study were fifty seven (57) concessionaires in URS Morong during the school year 2013-2014. It aimed to determine the perception of the respondents on the level of Waste Management Safety and Sanitation Practices among the concessionaires in URS Morong. The variable to be used are age, sex, civil status, position and working hours while the categories included are sanitation, safety, dining atmosphere, waste management and quality of food served. The researchers used a questionnaire-checklist divided into two parts, Part I is the profile of the respondents in terms of age, sex, civil status, position and working hours, and Part II contained the questions about the sanitation, safety, dining atmosphere, waste management and quality of food served. Observation method was also qualified to validate the answer provided by the respondents. It was conducted to provide costumers a dining atmosphere that creates a conducive and safe place for eating. The study revealed that in terms of age, 31 years old above got the highest frequency of 26 with 45.6%, 21-25 years old got the 2nd rank with the frequency of 14 with 24%, and 26-30 years old got the 3rd rank with the frequency of 13 with 22% and 15-20 years old got the lowest frequency of 4 with 7.0%. in terms of sex, female obtained the highest frequency of 38% with 66.7% and male got the lowest frequency of 19 with 33.3%. in terms of Civil Status, single got the highest frequency of 28 with 49., married got the 2nd rank with the frequency of 26 with 45.6% widowed got the 3rd rank of frequency 2 with 3.5% and separated got the lowest rank with the frequency of 1 with 1.0%. in terms of position, helper/cook got the highest frequency of 35 with 61.4%, utility got the 2nd rank with the frequency of 10 with 17.5% owner got the 3rd rank with the frequency of 7 with 12.3% and other please got the lowest frequency of 5 with 8.8%. in terms of working hours, 8 hours got the highest frequency of 24 with 42.1%, 12 hours got the 2nd rank with the frequency of 15 with 26.3%, 10 hours got the 3rd rank with the frequency of 14 with 24.6%, 6 hours got the 4th rank of w/d the frequency of 3 with 5.3% and others, please specify got the lowest rank with the frequency of 1 with 1.8%. With respect to the sanitation; the average weighted mean was 4.5 verbally interpreted as often. With respect to the safety; the average weighted mean was 4.6 verbally interpreted as often. With respect to the dining atmosphere; the average weighted mean was 4.1 verbally interpreted as often. With respect to the waste management; the average weighted mean was 4.1 verbally interpreted as often. With respect to the quality of food served: the average weighted mean was 4.6 verbally interpreted as often. In terms of profile with respect to mention that there is no significant difference on sanitation, safety, dining atmosphere, quality of food serve by the respondents therefore null hypothesis is rejected. The study concluded that majority of the respondents belonged to the ages 31 years old and above; most of the respondents are female; most of the respondents are single; most them are helper/server and most of them worked for 8 hours a day. Therefore that matures & staff are more cautions with regards to waste management. The study tested the null hypothesis that there was no significant on the practices used by food stalls/canteens in the URS Morong, Rizal with respect to Sanitation, Safety, Dining Atmosphere, Waste Management, Quality of Food Served in terms of age, sex, civil status, position and working hours. The study recommended that the food stall and canteen management should offer seminars and trainings to their staff about waste management safety and sanitation practices in order for them to become more aware in conserving the environment. The concessionaires staff should know how to sanitize their utensils and equipment for the health of the students and consumers. The concessionaires staff should require submitting a medical certificate and securing sanitary permit from the municipal health office. Parallel study should be conducted using other variable.