Title

PERCEIVED FOOD WASTE REDUCTION, INVENTORY MANAGEMENT PRACTICES, AND BUSINESS GROWTH AMONG SELECTED D.O.T. ACCREDITED RESTAURANTS

Author(s)

Princess Jane Pepito

Klint Jhulian Rejas

Shanaley Dyrefel B. Uriarte

Affiliation

Misamis University

Degree Program

Bachelor of Science In Hospitality Management

Contributor

Maribojoc, Chriscel Ann O. - Adviser

Carpio, Renzitelo Alf P. - Panel

Laput, Joseph Glenn J. - Panel

Elmedulan, Arniel Jr. M.- Instructor

Year

2025

Abstract

Reducing food waste and managing inventory are essential practices in the hospitality industry for achieving sustainable and efficient operations. This study sought to explore the relationship between food waste reduction, inventory management practices, and business growth among selected D.O.T. accredited restaurants. A descriptive correlational research design was used, involving 104 selected restaurant employees from selected municipalities in Lanao del Norte. Food waste reduction, inventory management practices and business growth questionnaires were used as instruments in gathering the data. Findings revealed that food waste reduction initiatives, inventory management practices, and business growth were rated very high by respondents, demonstrating strong awareness, consistent application of sustainable practices, and a shared commitment to operational efficiency and business expansion. This suggests that restaurants excelling in minimizing food waste and managing inventory efficiently tend to experience greater business growth. Furthermore, food waste reduction initiatives and inventory management practices postulate a significant relationship on business growth. Despite these positive results, variations in customer preferences and operational challenges suggest the need for continuous employee training and customer engagement strategies. Thus, it is recommended that restaurants maintain strict food safety and inventory controls while soliciting customer feedback to tailor services better. Future research may consider qualitative approaches to gain deeper insights into barriers and motivators affecting sustainable practices and long-term business success in the hospitality industry.

Keywords

Business Growth, D.O.T. Certified Restaurants, Food Waste Reduction, Hospitality, Inventory Management