Food Waste Management of Restaurant Business in Koh Tao Surat Thani
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Abstract
The objectives of this studies were, 1) to studies principle and conceptual for food waste management of the restaurant. 2) to studies food waste management methods and practices of the restaurant at Koh Tao in Surat Thani Province. 3) to studies problems, obstacles, and solutions practices for food waste management of the restaurant at Koh Tao in Surat Thani Province. And 4) presenting practices for food waste management of the restaurant at Koh Tao in Surat Thani Province. This was qualitative research with collecting data by interviewing 9 restaurant business owner, and government officials in Koh Tao.
The studies were showed that, 1) Principle and conceptual for food waste management of the restaurant. There were knowledge and understanding for solid waste types separation and waste able to be reused toward benefit. 2) Waste management methods and practices were, using long shelf life raw materials cooking to first for make raw materials not be remaining and deteriorate. And using food waste creating new food items in addition to main food items. 3) For problems and obstacles of the restaurant at Koh Tao in Surat Thani Province. That was owners and employees with insufficient knowledge to food waste management in each category that the conversant with to food waste management follow traditional process. Including employees with insufficient knowledge about the raw material management in the operation, genuinely. Also, employees with insufficient knowledge of methods the raw materials rotation and storage. And problems arising from the work of employees in the restaurant with inability to communicate and coordinate was rather difficult, reason, most employees were foreigners. And 4)Practices food waste management by requesting cooperation from government agencies to organized training about the food waste management. Also, there should be a practices manual for the food waste management, employee training organized
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