2012 RESEARCH EDUCATION

1. 2012 RESEARCH EDUCATION Group Members: Benjamin Chung (1) Jarrett Chen (2) Chew Jin Hao (3) Chng Zhi Quan (4) Cornelius Chia (5)

2. Title Page ...............................................................................................................1Content Page .......................................................................................................2 Acknowledgement ............................................................................................. 14 Abstract/ summary ..….........................................................................................1Introduction ...........................................................................................................3Background Reading ...........................................................................................1Methodology ....................................................................................................... 4-8Results/ Findings .…...............................................................................................9-11Discussion/ Analysis .…..........................................................................................1Recommendations .…..........................................................................................1Conclusions .….......................................................................................................13Reference/ Bibliography .…................................................................................ 1Appendices ..........................................................................................................1 Content Page

3. Introduction Introduction Suki Sushi Pte. Ltd was established in July 2002 with its first restaurant outlet in Lot 1 Shopper’s Mall. Since then, it has slowly expanded, reaching out to different places in Singapore to cater to the needs of the people. It has expanded since then to over 25 outlets in Singapore with the 7 different restaurant concepts, mainly ShabuShabu, Sakura Charcoal Grilled, Ishi Mura, Nihon Mura, and mostly importantly, Sakura. Sakura has shot to become the most prominent feature of Suki Groups of restaurants and have attracted many Singaporeans to take the time to dine in their affordable yet high-class atmosphere. Hence, because of this reason, we have decided to base our RE project solely on Sakura so as to investigate the reasons behind food wastage in their restaurants.

4. Methodology Methodology For our methodology, we used two simple yet effective methods of getting information via primary sources, which is the most reliable as compared to getting it from secondary sources. One of the methods that we used is using surveys to gain information. Surveys are known as being reliable as it presents information in a standardized manner and is also able to be understood easily (Colorado State University). Objectives of the Survey: • To find out the if Singaporeans are aware of the severity of food wastage and also the reason behind food wastage in Singapore • A pilot survey was first sent to Mr Jai Singh (RE Teacher) for confirmation of usage in the general public so as to refine the questions in our survey • Survey consists of both MCQs as well as open-ended questions

5. Methodology Methodology of the Survey We employed two different methods for the methodology. One of the methods that we employed are surveys. The demographics for the survey respondents are listed down in a graph below.

6. Methodology Objectives of the Survey The objective of the survey is basically to get a: • General view of food wastage from the public • Amount of food wasted in buffet restaurants • Type of food that is wasted the most during buffets • Level of awareness in the general public about food wastage • Suggestions on how to reduce food wastage A pilot survey was done before the actual event so as to allow us time to refine the questions to obtain results that can be effectively used in our report. These objectives would also guide us in obtaining different views about our research so that we can suggest appropriate measures to deal with the problem of food wastage in buffet restaurants (Sakura International) in Singapore.

7. Methodology Methodology of Interview Objectives of Survey: • Level of awareness in international buffet companies • Strategies that international buffet companies use to reduce food wastage • Other suggestions to curb food wastage in international buffet restaurants There was a gap in the information that we obtained in the survey as we found out that quite a number of people actually were not aware of food wastage in Singapore. We have then decided to interview Operation Manager of Sakura, Mr Norman Lo to ask about the polices their company have to prevent food wastage. Mr Norman Lo has been awardee of several prizes such as Apex Pal International Ltd Excellent Service Award 2004. We chose him as our interviewee as we felt he had a good knowledge of the level of awareness in his company about food wastage as well as the strategies his company uses to reduce food wastage.

8. Methodology Methodology of Interview We managed to get the interview by attempting the following steps: • Firstly, we inboxed Sakura International via Facebook in their follower’s page requesting for Mr Norman’s Lo email address so as to allow us to contact him. • We then managed to obtain his email successfully by receiving a reply from their Facebook page after which we sent an email to Mr Norman Lo personally to request for an interview. • We managed to receive a reply from him approximately one week before the appointed interview. However, due to a mistake, we did not make it for the interview and we had no choice but to schedule another one with Mr Lo, which he agreed to. • We then successfully conducted the interview at the Sakura International branch at DhobyGhaut on 6 September 2012.

9. Findings Findings From our findings, we found out that male dine more in a buffet restaurant as compared to woman on the average. Let’s compare the number of male and female who dine 5 times or more in a buffet restaurant per year: • 41 out of 100 the average male in Singapore dine in buffet restaurants 5 times per year • 21 out of 100 of average female in Singapore dine in buffet restaurants 5 times per year Figure 1. Number of Respondents vs Frequency

10. Findings Findings We found that: • Men were less aware than women of food wastage in international buffet restaurants • 9 women(100%) responded that they were aware of the issue • 10 men(47%) responded that they were aware The results are shown in the table below: Figure 2. Number of Respondents vs No. of visits to buffet per year

11. Findings Findings We found that: • 53% of the respondents who was the majority answered the question suggesting advertisements to prevent food wastage • 21% of the respondents who answered suggesting that the young generation be educated on food wastagevia education Figure 3. Number of Respondents vs Responses

12. Analysis Analysis Of Results From the survey AND the interview, we found out that: • Males are a bigger problem in causing food wastage in buffet restaurants as compared to women in Singapore • Media is not effective to spread the word of food wastage in Singapore as shown from out survey and interview results • In term of age groups, the younger generation (defined as ages 5-20), are unaware of the problem of food wastage in Singapore • Education will be more effective to reduce food wastage. Since currently media has failed to promote food wastage.

13. Conclusion Conclusion • Therefore we can conclude that food wastage in Singapore is mainly caused by the younger generations who are either unaware or unconcerned of the issue of food wastage in Singapore. • And it is can also be prevented by means such as including the topic of food wastage into the current education system since the Media is not as effective to spread the word of food wastage and that telling the people through word of mouth is more effective

14. Acknowledgements Acknowledgements We would like to cite website sources as well as people who contributed beneficial information to us to help us in the course of our project. Firstly, Mr Jai Singh, for his invaluable support and guidance throughout the course of our RE syllabus and also Dr Raphael for his lectures that was very much vital in our research. We would also want to give credit to Mr Norman Lo, operating manager of Sakura International Buffet for accepting our interview and also volunteering to help us throughout the project. Online Resources: Beneficiaries: • Mr Jai Singh (RE Teacher) • Dr Illumayode Raphael Funwa (RE Teacher) • Mr Norman Lo (Interviewee)