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 Indira Gandhi National Open University Project Synopsis Sample POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY MANAGEMENT (PGDFSQM) At projecthelpline.in

 

 

PROJECT PROPOSAL

ON

(MVPP-001)

“STUDY ON LIQUID AND SOLID WASTE MANAGEMENT IN A RESTAURANT”

 

 

By

NAME:………………….

ENROLLMENT NO.: …………..

                                                                                                                                                                                                                              

UNDER GUIDANCE OF

 ………………….

 

Submitted in partial fulfillment of the requirements for qualifying

POST GRADUATE DIPLOMA IN FOOD SAFETY AND QUALITY

MANAGEMENT (PGDFSQM)

 

JUNE, 2017

Indira Gandhi National Open University

Maidan Garhi,

New Delhi – 110068

                                                                                             

 

TITLE OF THE PROJECT

“STUDY ON LIQUID AND SOLID WASTE MANAGEMENT IN A RESTAURANT”


  1. INTRODUCTION

Waste management or Waste disposal is all the activities and actions required to manage waste from its inception to its final disposal. This includes amongst other things collection, transport, treatment and disposal of waste together with monitoring and regulation. It also encompasses the legal and regulatory framework that relates to waste management encompassing guidance on recycling etc.

 

The term normally relates to all kinds of waste, whether generated during the extraction of raw materials, the processing of raw materials into intermediate and final products, the consumption of final products, or other human activities,[1] including municipal (residential, institutional, commercial), agricultural, and social (health care, household hazardous waste, sewage sludge).Waste management is intended to reduce adverse effects of waste on health, the environment or aesthetics.

 

Waste management practices are not uniform among countries (developed and developing nations); regions (urban and rural area), and sectors (residential and industrial)


  1. RATIONALE FOR THE STUDY

 

Study will find the effective way for the waste management both liquid and solid in the restaurant. Study will explore how we can use the food waste for the organic farming like vegetables and fruits peelings.


4. OBJECTIVES AND HYPOTHESIS OF THE STUDY

HYPOTHESIS:

H0: Restaurant waste both solid and liquid can be used in s fertile manner.

 


  1. RESEARCH METHODOLOGY

 

METHODOLOGY ADOPTED:- This research is aimed at studying the liquid and solid waste management in a restaurant.

RESEARCH DESIGN:-The research design will be used in this study was both ‘Descriptive’ and ‘exploratory’.

DATA COLLECTION METHODS

The data will be collected using both by primary data collection methods as well as secondary sources.

 

PRIMARY DATA:

SECONDARY DATA:

The secondary data will be collected through:

SAMPLING TECHNIQUE:

The selection of respondents will be done on the basis of convenience sampling (Non- Probability).

SAMPLING UNIT: Sampling frame is the representation of the elements of the target population. Total of the 10 customer’s data is taken from 5 restaurants of Mumbai.

STASTICAL TOOLS:

MS-EXCEL will be used to prepare pie- charts and graphs and MS-WORD will be used to prepare or write the whole project report.

 

METHOD YOU WILL  USE TO PRESENT DATA:

 

Data Analysis & Interpretation

 

REPORT WRITING AND PRESENTATION

 


6. EXPECTED CONTRIBUTION FROM THE STUDY

 

The study will contribute towards findings the effective ways for the managing the waste (liquid and solid) in the restaurant. The study will help to find out the optimum way for the waste management in the restaurant.

 

  1. CHAPTERISATION

Detailed/final project report will include the following chapters


  1. REFERENCES
  • American Hotel & Lodging Association (AH&LA). 2014. History of Lodging [WWW Document]. http://www.ahla.com/content.aspx?id¼4072 (accessed 11.03.14.)
  • Nath, A. 2014. Profitability and sustainability from waste management practices in hotels and its impact on environment (Doctor of philosophy), Jaypee institute of information technology
  • Pirani, S. I. and Arafat H. A. 2014. Solid waste management in the hospitality industry: A review. Journal of Environmental Management, 146, 320e336.
  • Singh, N., Cranage, D., and Lee, S. 2014. Green strategies for hotels: Estimation of recycling benefits. International Journal of Hospitality Management, 43, 13-22
  • Singh, N., Cranage, D. A. & Nath, A. 2014. Estimation of GHG Emission from Hotel Industry. Anatolia: An International Journal of Tourism and Hospitality Research, Volume 25, Issue 1.
  • Curry, R. 2013. The Composition of Waste Disposed of by the UK Hospitality Industry (No. RES093-001). Waste and Resources Action Programme (WRAP), United Kingdom.
  • Goldstein, K.A., Primlani, R.V. 2013. Current trends and opportunities in hotels sus-tainability. In: HVS Global Hospitality Services.
  •  Claire Swedberg (4 February 2014). “Air-Trak Brings Visibility to Waste Management”. RFID Journal. Retrieved 1 October 2015.