As the restaurant industry continues to grow, it generates tremendous amount of wastes including paper, cardboard, plastics, wood, food wastes, glass, metals, special wastes and hazardous wastes. Businesswise, restaurant owners and managers need to continually look for new and better ways to reduce costs and minimize expenses while meeting customers' demands. The study was conducted in Giligan’s Island Restaurant at SM City Calamba. It focused on the actual waste management practices of Giligan’s Island Restaurant: pre--
‐collection, during collection, and post collection of wastes. It also aimed to analyze the problem of waste management of the restaurant and suggest possible strategies that can be developed by Giligan’s Island Restaurant to improve its waste management practices.