지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2003.12
- 수록면
- 49 - 66 (18page)
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This research was undertaken to establish a mathematical model that will correspond to the annual cost associated with proper waste disposal of fast food restaurants. The model looked into the types and the amount of waste produced by selected fast food establishments in a one-year period.
A random sample of ten outlets from each of the top five fast food establishments in Metro Manila was used for the study. Two store managers from each outlet were selected for a structured interview. The Willingness-To-Pay (WTP) approach was used to determine the amount that managers are willing to pass on to their consumers to cover the proper disposal costs of the garbage generated. In addition, five customers from each outlet were interviewed to determine the amount they were willing to shoulder to ensure proper waste disposal. The selection of respondent-consumers was done purposively by taking into account the products purchased so as to have representation of the different packaging materials from each outlet. A total of one hundred (100) fast food store managers and two hundred fifty (250) fast food customers were interviewed for the study.
The study revealed that the types of wastes generated by fast food restaurants were mainly packaging and food wastes. It is estimated 70% of the wastes produced are packaging wastes while the remaining percentage is food wastes. Food wastes were minimal because they are produced merely from customers leftovers with less food preparations being done, minimal food scraps and peelings are put into waste.
Coefficients for each of the specific waste material for the cost function were derived through the data gathered from the managers of the fast food establishments. Coefficient a was the constant used in calculating for the cost of the packaging wastes, a for the food wastes, while a corresponds to the unsegregated wastes. These values were multiplied with the corresponding volume of waste material to determine the cost for that particular waste. Summing up all these costs will calculate the total daily cost for the proper disposal of wastes by a fast food establishment. This sum, when multiplied by the number of operating days in a particular restaurant in a year, corresponds to the annual cost. For some establishments that generate income from their wastes, the annual income obtained from the sale of their food wastes was deducted from the annual cost previously calculated. Simply put, the mathematical equation derived is as follows:
TC = [O(Vpa + Vf a + Vu)] O I
where:
TC = total cost of waste disposal
Vp = volume of each type of packaging wastes
a = coefficient for the packaging wastes
Vf = volume of food wastes
a = coefficient for food wastes
Vu = volume of unsegregated garbage in number of bags
δ= coefficient for unsegregated garbage
O = number of operating days in year
I = income generated from food wastes in a year
This equation corresponds to the annual cost for the proper waste disposal of each establishment resulting from the integration of the data gathered from the industry.
Consumers made positive response on the importance of the study. The disposal cost for each specific waste material, as perceived by the consumers, was related to the four (4) demographic variables namely age, income, gender and occupation. Correlation coefficient was determined through Pearsons r and point-biserial technique (Black, 1997). Data revealed that there is no existing relationship on the amount the consumers are willing to shoulder and the above-mentioned demographic variables. Most customers are not particular with the amount to be added to the price of products as long as proper management of fast food wastes is undertaken.
Reuse or recycling of packaging materials by fast food establishments was recommended. Strict adherence to waste segregation to minimize the cost of waste management was likewise proposed.
A random sample of ten outlets from each of the top five fast food establishments in Metro Manila was used for the study. Two store managers from each outlet were selected for a structured interview. The Willingness-To-Pay (WTP) approach was used to determine the amount that managers are willing to pass on to their consumers to cover the proper disposal costs of the garbage generated. In addition, five customers from each outlet were interviewed to determine the amount they were willing to shoulder to ensure proper waste disposal. The selection of respondent-consumers was done purposively by taking into account the products purchased so as to have representation of the different packaging materials from each outlet. A total of one hundred (100) fast food store managers and two hundred fifty (250) fast food customers were interviewed for the study.
The study revealed that the types of wastes generated by fast food restaurants were mainly packaging and food wastes. It is estimated 70% of the wastes produced are packaging wastes while the remaining percentage is food wastes. Food wastes were minimal because they are produced merely from customers leftovers with less food preparations being done, minimal food scraps and peelings are put into waste.
Coefficients for each of the specific waste material for the cost function were derived through the data gathered from the managers of the fast food establishments. Coefficient a was the constant used in calculating for the cost of the packaging wastes, a for the food wastes, while a corresponds to the unsegregated wastes. These values were multiplied with the corresponding volume of waste material to determine the cost for that particular waste. Summing up all these costs will calculate the total daily cost for the proper disposal of wastes by a fast food establishment. This sum, when multiplied by the number of operating days in a particular restaurant in a year, corresponds to the annual cost. For some establishments that generate income from their wastes, the annual income obtained from the sale of their food wastes was deducted from the annual cost previously calculated. Simply put, the mathematical equation derived is as follows:
TC = [O(Vpa + Vf a + Vu)] O I
where:
TC = total cost of waste disposal
Vp = volume of each type of packaging wastes
a = coefficient for the packaging wastes
Vf = volume of food wastes
a = coefficient for food wastes
Vu = volume of unsegregated garbage in number of bags
δ= coefficient for unsegregated garbage
O = number of operating days in year
I = income generated from food wastes in a year
This equation corresponds to the annual cost for the proper waste disposal of each establishment resulting from the integration of the data gathered from the industry.
Consumers made positive response on the importance of the study. The disposal cost for each specific waste material, as perceived by the consumers, was related to the four (4) demographic variables namely age, income, gender and occupation. Correlation coefficient was determined through Pearsons r and point-biserial technique (Black, 1997). Data revealed that there is no existing relationship on the amount the consumers are willing to shoulder and the above-mentioned demographic variables. Most customers are not particular with the amount to be added to the price of products as long as proper management of fast food wastes is undertaken.
Reuse or recycling of packaging materials by fast food establishments was recommended. Strict adherence to waste segregation to minimize the cost of waste management was likewise proposed.
목차
Abstract
INTRODUCTION
RESEARCH METHODOLOGY
DISCUSSION OF RESULTS
CONCLUSION
References
Appendix
ACKNOWLEDGMENT
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