Ravi Pandit


The ever growing problem of solid waste, stricter environmental regulations, diminishing landfill space and escalating recycling costs have forced the foodservice operations using disposable ware to find economical alternatives to the solid waste generated. A computerized model was developed that enables foodservice operators to evaluate the cost differences between the use of disposable ware and reusable ware and further make a decision as to which ware is suitable, economically and environmentally, for their operation. The cost evaluation model was based on the 1969 Laventhol & Horwath model developed for the Permanent Ware Institute Chicago, Illinois. The model consists of three components: 1) The cost evaluation model (Spreadsheet), 2) The questionnaire, and 3) The user manual. The model was developed in four phases: 1) Identification and modification of key variables, 2) Spreadsheet design and development, 3) Questionnaire design and development and 4) User manual design and development. Default values and measures for the variables were established on the basis of the data from the foodservice operations, utility companies, refuse disposable agencies and foodservice machinery and equipment manufacturers. The spreadsheet program was computerized using Lotus 1-2-3 and later compiled with the Baler compiler to enhance the versatility and compatibility of the spreadsheet program. The validity and the accuracy of the final evaluations are directly dependent on how valid and accurate the data entered in the worksheet. To facilitate valid and accurate data collection the questionnaire was designed with self-explanatory instructions and appropriate default values as suggested if the respondent has difficulty in gathering the data. A user manual was developed to help the operators of the program to input data with ease and accuracy. The model was tested by analyzing data from a commercial and a non commercial operation. The model will be used by the Foodservice Coalition for Better Environment (FCBE) to assist the foodservice operators in evaluating the cost differences between disposable ware and reusable ware. On the basis of this evaluation they can decide which service ware would be appropriate for their operation.

Library of Congress Subject Headings

Disposable tableware--Costs--Computer simulation; Tableware--Costs--Computer simulation; Food service--Cost control--Computer simulation

Publication Date


Document Type


Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)


Marecki, Richard

Advisor/Committee Member

Sackler, Warren

Advisor/Committee Member

Stockham, Edward


Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX911.3.C65 P36 1991


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