Cooking Oil Management in Cafeteria Operators
by Athirah, Nurliyana
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A study of cooking oil management among cafeterias in University of Malaya was conducted, where the objective is to know the attitude of the respondents towards the awareness in proper used cooking oil management. Data were collected through site visit and face-to-face interview. The result indicates that 45% of the 20 cafeterias consumed 21-30L of oil per day. Besides that, 75% of respondents used the cooking oil 2-3 times before discarded it; which also show that the cooking oil disposal by respondents was 50% through poured down the used cooking oil directly into sink or drainage. However, 15% of them do have the awareness by selling their waste cooking oil to some recycling or waste treatment companies. 50% of cafeteria operators were not acknowledged that repeated usage of cooking oil will threaten the environment and only 20% are aware the caused. As a conclusion, the result showed that existing of poor awareness about proper used cooking oil management among the cafeteria operators in University of Malaya, which may led to the decreasing of environmental quality.
Kean Hua, Ang
The author received B.S. in Food Management from University of Malaya in 2014. She is expert in Food Management and quantitative approach.
Number of Pages:
LAP Lambert Academic Publishing
4 January 2016
0.22 x 0.15 x 0.004 m; 0.136 kg