Food waste management programs of different restaurants.

Main problem: Food waste (Data)

Solution: Every restaurant in Marikina City needs to contribute in providing solutions to the food waste
problem.

Logical flow:

The concept of food waste management contributes to high sales.

The concept of food waste management serves as an attraction to probable customers.

High sales sustain restaurant operations.

Sustainable restaurant operations contribute to providing solutions to the food waste problem.

Statement of the problem:

Restaurants need to manage food waste to contribute to solving problems of hunger and waste
disposal. Should food waste become a manageable program, contributions to restaurant profit and
social concern consciousness would be high. However, most of the restaurants do not implement such a
program in their respective institutions. Reasons range from large expense to waste of important effort
and time. This study will attempt to find out if the acceptability of implementing a food waste
management program will predict the customer’s propensity to visit or to return to the restaurant.
Specifically, the study will answer the following:

1. What profile can be derived from restaurant customers of this study in terms of :
a. Demographics
b. Socio-economics
c. Psychographics
d. Restaurant behaviors
2. How does the customer perceive the restaurant’s concept of food waste management in terms
of:
a. Believability
b. Relevance
c. Desirability
d. Perceived uniqueness
e. Perceived value
3. How likely will a restaurant customer visit or return to a restaurant that introduces a concept of
food waste management program?

Hypothesis:

The customer’s acceptance of the concept of food waste management does not predict the customer’s
propensity to visit or to return to the restaurant.

Literatures:

 Food waste management programs in restaurants

  Food waste management programs effect on customers
 Profitability in food waste management

Independent variables

Acceptability via

a. Believability
b. Relevance
c. Desirability
d. Perceived uniqueness
e. Perceived value

Dependent variable

Propensity to visit and revisit

Methodology:

 Quantitative

 Cross-sectional survey research design

 Purposive sampling technique

 Sample respondents– customers (350)

 Data Analysis

o To answer question 1: Descriptive statistics, measure of central tendency, histograms

o To answer question 1: K-means cluster analysis

o To answer question 2,3,: Descriptive statistics, measure of central tendency, histograms

o To answer the hypothesis: Binomial Logistic Regression