Impact of Food Supply in Yo Sushi Japanese Restaurant

Impact of food supply in Yo Sushi
Japanese restaurant

Aims and Objectives
Aim:
To find the best ways of reducing the amount of waste created at Yo
Sushi Restaurant.
Objectives
• To identify the factors that would help in minimizing the amount of
waste created in restaurant.
• To assess the current practices of reducing waste through recycling.
• To be able to recommend better strategies and thus reduce the
amount of waste created within restaurant.

RATIONALE
• Main aim behind selecting this topic is that there is large number of
waste created within Yo Sushi Restaurant which is located at
Waterloo Station, London and thus it needs to be reused or recycled
in such a way that helps in reducing the waste.
• The main problem being faced while carrying out research is to
identify the best ways of minimizing the amount of waste created
within restaurant.

METHODOLOGY
• Research Philosophy: For the following study, researcher will make
use of positivism philosophy as it is well structured and can be used
with quantitative and qualitative approaches of research.
• Research Design: There are several types of research design which
are used by the different researchers in order to carry out their
research. In the following research project, author will aim to use the
descriptive research design.