Buffet restaurants have become a popular dining choice in Quezon City, offering customers a wide variety of dishes in an unlimited-serving format. While this attracts large volumes of patrons daily, it also generates substantial amounts of waste, particularly food scraps, packaging materials, and kitchen by-products. Effective waste management in these establishments is critical—not only for operational efficiency and cost control but also for environmental sustainability and compliance with the Ecological Solid Waste Management Act of 2000 (Republic Act 9003). This study examined the waste management practices of selected buffet establishments using a mixed-method approach, combining quantitative measurements focusing on collection, segregation, and disposal accuracy with qualitative insights from interviews and observations. Using a purposive sampling, data were gathered from 200 respondents, including Local Government Unit (LGU) employees, restaurant managers, and staff, through a structured survey. Statistical tools such as weighted mean, percentage, and one-way ANOVA were employed to analyze perceptions and identify challenges. Findings revealed that waste management practices in the selected establishments were rated as highly practiced across all three components, with waste collection and disposal receiving the highest composite mean scores. Statistical analysis showed no significant difference in assessments among the three respondent groups, suggesting a shared perception of effective waste management implementation. Challenges, such as irregular collection schedules and limited trash bins, were reported but considered very least encountered. The study concludes that buffet restaurants in Quezon City generally demonstrate strong compliance with waste management regulations, contributing to environmental sustainability and operational efficiency. Recommendations include continuous monitoring, enhanced coordination with LGUs, and expanded awareness campaigns to maintain and further improve waste management practices. These findings can serve as a valuable reference for policymakers, restaurant operators, and future researchers in promoting sustainable food service operations.
Loida Royo Banzuelo (Wed,) studied this question.