Advisers

Dana Rae B. Boatis, LPT

Discipline

Hospitality Management

Abstract

This study examined adding recommendations to food waste reduction strategies at Boss Madam Unlimited Samgyupsal & Buffet in Quezon City, focusing on respondents’ demographic profiles, the restaurant’s buffet food waste management practices (FIFO stock rotation, disposal, and recycling), their level relative to SERVQUAL service dimensions (tangibles, reliability, responsiveness, assurance, and empathy), the challenges in applying food waste management techniques, and how findings can inform innovative reduction strategies for buffet-style restaurants. The study used a quantitative descriptive research design with 20 employees and 50 customers selected through purposive and convenience sampling. Data were gathered through a structured, validated questionnaire and analyzed using frequency and percentage distribution, weighted mean, and ranking. Results showed consistent implementation of FIFO stock rotation, proper disposal, and recycling practices, all highly rated by employees and customers. Food waste management practices also received high ratings across SERVQUAL dimensions, especially tangibles, reliability, and responsiveness. Challenges identified included fluctuating customer demand, customer over-serving behavior, and limitations in monitoring leftover food. Findings indicate that integrating service quality principles with sustainable food management practices minimizes food waste while maintaining customer satisfaction. The study concluded that innovative and well-managed food waste reduction strategies are essential for sustainability in buffet restaurant operations and recommends strengthening customer awareness, enhancing staff training, improving monitoring systems, and continuously innovating waste management strategies.

Keywords

service quality, customer satisfaction, food waste management, buffet restaurants, fifo stock rotation, recycling practices, sustainable operations, Strategies