Abstract:
This study examined solid waste management practices in food service industry of
restaurants in the Sunyani Municipality of Ghana. Descriptive research design was
adopted for the study. Using the convenience sampling, procedures, 331 respondents
comprising of 86 managers and 245 employees were involved in the study. Two sets of
questionnaires (for managers and employees) and an observation checklist were the
instruments used in collecting data for the study. The data were analyzed through the
computation of frequencies, percentages, as well as means and standard deviations. The
study found out that, rubbish, food waste, and trash were the forms of solid wastes that
were generated in the food service industry of restaurants. Again, it was observed that,
2200 kg of metals was generated in a weekly basis, and this was followed by glass with
2140 kg, plastic 2089 kg, food items 2029 kg and papers 1527 kg as the various types
of solid waste that are generated from the selected food service industries of restaurants.
Also, it was realized that, both staff and managers in the food service industry of
restaurants were ready to reduce solid waste to a very high extent but were not ready to
reuse, and recycle solid waste. Again, a number of the waste management strategic
action plan for sustainable development of restaurants were identified. The strategies
were that, management in the food service industry of restaurants and restaurant should
provide funding needed for appropriate solid waste management practices and regular
monitoring system should be in place to ensure that employees adhere to the solid waste
management practices. The study recommended that the Environmental Protection
Agency (EPA), the National Tourism Board and the Assembly should ensure that, the
food service industry of restaurants provide separate bins to sort out the types of solid
waste (e.g., glass, paper, plastic, and metals). This would help manage solid waste
generation as solid waste can be reduced and recycled as much as possible. Also, the
Environmental Protection Agency (EPA) and the Assembly should organize
education/training programmes on solid waste management for managers and
employees of restaurants on the need to reduce, reuse and recycle solid waste so that
they can appreciate the need for sustainable development practices.
Description:
A Thesis in the Department of HOSPITALITY AND TOURISM EDUCATION,
Faculty of VOCATIONAL EDUCATION, submitted to the School of Graduate
Studies, University of Education, Winneba, in partial fulfillment of the
requirements for the award of the Master of Philosophy
(Catering and Hospitality) degree.
DECEMBER, 2020