Waste Management Practices of Selected Korean Restaurants in Lapu-Lapu City, Cebu

ABSTRACT Background or Purpose: Restaurants generate diverse waste streams, making effective waste management important to environmental sustainability and responsible hospitality. This study assessed waste management practices among selected Korean restaurants in Lapu-Lapu City, Cebu, and examined implementation challenges and associations with respondent characteristics. Methods: A descriptive-correlational quantitative design was used. A researcher-made questionnaire was administered to 50 managers and employees from five selected Korean restaurants through purposive sampling. Data were analyzed using frequency, percentage, weighted mean, ranking, and chi-square tests. Results: Waste management was highly implemented overall (M = 3.54), with Awareness (M = 3.66) and Segregation (M = 3.56) receiving the highest ratings. Reusing (M = 3.55), Disposal (M = 3.53), Recycling (M = 3.48), and Reducing (M = 3.45) were highly implemented. Limited management support (M = 3.46), high costs (M = 3.44), inadequate training (M = 3.42), time constraints (M = 3.40), and insufficient bins (M = 3.30) were major challenges. Most demographic variables were not significantly associated with implementation; educational attainment was significantly associated with Recycling (p = .042). Conclusion: The findings indicate strong implementation but persistent organizational and infrastructural barriers. Continuous training, managerial support, adequate facilities, and recycling partnerships are needed to sustain and improve waste management. Keywords: hospitality; Korean restaurants; recycling; sustainability; waste management; waste segregation