How to Reduce Food Waste at Small Restaurant in Indonesia?
Zakiyah Zahara1, Muslimin2, Suryadi Hadi3, Gatha Vesakha4
1Zakiyah Zahara, Department of Management, Faculty of Economics, University of Tadulako, Indonesia.
2Muslimin, Department of Management, Faculty of Economics, University of Tadulako, Indonesia.
3Suryadi Hadi, Department of Management, Faculty of Economics, University of Tadulako, Indonesia.
4Gatha Vesakha, Department of Management, Faculty of Economics, University of Tadulako, Indonesia.
Manuscript received on 27 June 2019 | Revised Manuscript received on 10 July 2019 | Manuscript Published on 17 July 2019 | PP: 481-488 | Volume-8 Issue-2S July 2019 | Retrieval Number: B10720782S19/2019©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This study aims to determine the decision-making process in reducing food waste found at small restaurant in Indonesia. The method used is descriptive method. The types of data collected are quantitative and qualitative data. Sources of data obtained from primary data and secondary data. Respondent sampling was done in a random manner after the sample size was determined using the Slovin formula. The technique of collecting data through observation, in-depth interviews and literacy studies. Data analysis using Analytic Hierarchy Process (AHP) to determine the weight of each criterion and sub-criteria. The consistency test used has a level of consistency index (CI) = 0 and consistency ratio (CR) = <10%. The results of the study show that reduce is the most important element followed by recycle and reuse in reducing food waste at small restaurant in Indonesia.
Keywords: Reducing Food Waste, AHP, Reduce, Recycle and Reuse.
Scope of the Article: Social Sciences