SURVEY QUESTIONNAIRE

Instruction: Please read carefully the diligently all the items below. Answer the
statements and please do not leave any item unanswered. Thank you for your time.

Part 1: Profile of the Respondents

Age: _________________________________________

Gender: Male Female

Designation/Position: __________________

Years in the Service: 0-6 months

Part II. What are the Food Waste Prevention Practices of the hotel establishments
in General Santos City?
5- Always
4- Often
3- Sometimes
2- Rarely
1- Never

Items 5 4 3 2 1
A. Quantity: The hotel…
1. Properly manages quantity of serving
food in buffet (e.g. serve in smaller
containers, half
2. Pre-portion or set smaller portion for
each type of food
3. Considers providing smaller plates
and encourage the customers to head
back for refills
4. Cooks smaller amounts at a time to
improve food freshness and reduce
the risk of over production; and •
5. Offers just one menu for tour groups
per day.
 6. Reduces plate sizes for the buffet
(down from 9” to 6” diameter), to help
customers with portion control choices
but also allowing customers to come
back for more if they wish
7. Removes of trays in employee dining
rooms. In an outside study, this action
is shown to reduce food wasted on the
plate by 30%.
8. Proactively remind customers to avoid
over-ordering and leftovers (e.g.
display materials at menu and table,
verbal advice by frontline staff, dish
ordering in smaller batches, take-away
of unfinished food, etc.)
9. Provide different menu options to
minimise food waste (e.g. “less rice”
option, light portion, cuisine with more
veggie and less meat, lesser number
of main courses in banquet menu,
etc.)
B. Cost
1. Make good use of surplus food and/or
food trimmings for 2nd dish (e.g. fish
bone/fish head for soup or specialty dish,
leftover plain rice for fried rice or congee,
etc.)
2. Avoid using of condiment packages
(whenever possible, use refillable bottles
or containers instead of individually
wrapped single-use packages for
condiments (ketchup, sugar, salt, etc.)
3. Properly control storage procedures, time
and temperature to prevent spoilage
4. Properly date, label and cover food in
custody (storage)
5. FIFO (first-in-first-out) food in custody
(storage)
C. Causes: The hotel…
1. Practices compositing using food wastes.
2. Reuses ingredients.
3. Donates food items to non-profit
organisations.
4. Motivates staff and stakeholders to
reduce waste
5. Educate and train staff
 6. Assess waste generation
7. Review progress
Part III. What are the green practices of the hotel establishments in General
Santos City?

5- Always
4- Often
3- Sometimes
2- Rarely
2- Never

Items 5 4 3 2 1
A. Quantity: The hotel…
1. Defrosts freezers and clean the door
seals regularly
2. Switches off equipment when not in use.
3. Monitors energy consumption by
checking the electricity meters at least
once a month
4. Changes and clean the air conditioner
filters regularly.
5. Reduces general lighting during day time.
Use energy-saving bulbs.
6. Switches-off air conditioning units and set
heating at minimum in unoccupied rooms
7. Makes sure that the lights are switched
off when guest leaves.
8. Uses of smart key card in the rooms.
B. Cost
1. Choose and buy seasonal fruits and
vegetables.
2. Use fresh products with little or no
preservatives and food colouring.
3. Buy products with little packaging as
possible.
4. Buy in bulk rather than individually
packaged items.
5. Choose concentrated, environment and
health- friendly cleaning agents.
6. Avoid using plastic cups or disposable
table wares.
C. Causes: The hotel…
 1. Conserves Energy.
2. Limits Water Waste.
3. Ditches Disposables.
4. Have Guests Reuse Linens.
5. Equip Staff with Eco-Friendly Cleaning
Supplies.
6. Serves Local and Organic Food.
7. Considers Composting.
8. Installs Eco-Friendly Filtered Water
Dispensers.

Part IV. Interview

1. What is the extent of the food waste prevention of the hotel establishments in

General Santos when grouped according to the accreditation and operation

profile?

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

2. What is the extent of the green practices of the hotel establishments in General

Santos when grouped according to the accreditation and operation profile?

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________
Source:

1. ReFed. 2016. http://www.refed.com/solutions/ trayless-dining

2. Sumaylo, S. J “Green Practices of Accommodation and Lodging
Establishments in Siquijor Province, Philippines” Journal of Educational
and Human Resource Development 4:14-25 (2016) Southern Leyte State
University, Sogod, Southern Leyte, Philippines