A time series analysis of waste for fast-food outlets in Zimbabwe: a case study of Simbisa brands' Baker’s Inn. · Electronic Theses and Dissertations

Author

Toringepi, Ester

Title

A time series analysis of waste for fast-food outlets in Zimbabwe: a case study of Simbisa brands' Baker’s Inn.

Abstract

This study, "A TIME SERIES ANALYSIS OF WASTE FOR FAST-FOOD OUTLETS IN ZIMBABWE: A CASE STUDY OF SIMBISA BRANDS' BAKERS INN," is a critical analysis of waste generated by fast-food outlets in Zimbabwe. Simbisa Brands' Bakers Inn was the area of focus here. Quantitative data were used in the research and inferred from 29 months of past waste data, November 2021 to March 2024, to determine and analyze trends and patterns in waste creation. Trends were required in knowledge of how operation sustainability and efficiency could be enhanced in the fast-food sector. To achieve its objectives, the study embraced a rational order of activities in terms of statistical approaches in the form of predictive modeling and time series analysis. The models used were ARIMA and FFNN. The activities were applied in forecasting quantities of wastes in the future and forecasting the efficacy of the various interventions of waste management that are being applied. These analytical methods, the study provided general information regarding trends of waste production and their economic effects to business firms. The study identified significant trends in the waste generation patterns at Bakers Inn, such as crucial areas of improvement in coming up with effective waste management systems. The study found that inefficient waste disposal operations and inadequate forecasting led to the production of excess quantities of waste, impacted operating expenses, and resulted in environmental complications. Based on this evidence, the study found pragmatic waste reduction and efficient resource use solutions. Few of the key recommendations included aligning better forecasting techniques to predict waste generation more accurately, improved segregation processes to enable recycling and composting, and customized staff training modules to familiarize them with sustainability initiatives. In general, this study contributed a great deal to sustainable operations within Zimbabwe's fast-foods, and the way is now cleared for Bakers Inn and other such institutions to conduct their operations efficiently and sustainably without leaving an environmental footprint. Of particular interest is the fact that FFNN model attained the best performance regarding forecasting accuracy, thereby pointing to its potential as a useful utility in waste management within the industry.

Date

June 2025

Publisher

BUSE

Keywords

time series

Simbisa Brands' Bakers Inn

fast-food outlets

Supervisor

Dr Magodora