The problem and its background.

Custom Student Mr. Teacher ENG 1001-04 13 April 2016

The problem and its background.

Introduction
Fast food industry has been in existence for the past years. The growing popularity of the industry gave way for many businessmen to put up many branches or chains in different parts of the country. This leads to birth of fast food chains, by which Jollibee, McDonalds, KFC, Mang Inasal, Chowking, and WOK Express and Greenwich are few examples. People prefer to go into fast food chains not just because of their food preference but because they serve their customer in a quick manner. Fast Food Industry is now evolving in the food service industry. Malls have been the place for these because consumers are more of hanging out while eating than buying and going around the mall. It has been fast growing in the industry because of low budget of capital and easy to manage due to franchise offers from different sectors.

Mang Inasal is literally translated as ‘Mister Barbecue’. ‘Injap’ is Edgar’s nickname and is the combination of ‘Intsik’ (Chinese) and Japanese, which is a nod to Edgar’s forebears. Mang Inasal has more than 306 outlets located in 36 cities and provinces. Meals start from Php49 (one stick chicken or pork with rice plus soup).Mang Inasal owner Edgar “Injap” Sia II makes it to ForbesMagazine’s Philippines’ 40 Richest Published: Jun 23, 2011 – 12:50pm(SPOT.ph) Thirty-four-year-old Edgar “Injap” Sia II of Mang Inasal fame is the youngest addition to Forbes Asia Magazine’s “Philippines 40 Richest” list this year, reports Forbes.com.

Jollibee Foods Corp. (JFC), the country’s largest fast food chain, has taken over control of Mang Inasal, a highly successful Visayas-based restaurant chain specializing in grilled chicken, in a deal worth P3 billion.

In its disclosure to the Philippine Stock Exchange on Oct. 18, JFC said it has submitted an unsolicited offer to acquire 70 percent of Mang Inasal Philippines Inc. (MIPI), which was unconditionally and irrevocably accepted by its parent company, Injap Investments Inc. MIPI remains a significant minority holder with 30 percent equity.

Mang Inasal, a homegrown business, started as a single proprietorship in December 2003 by its founder, Edgar “Injap” Sia II, in Iloilo City, the first barbecue fast food chain anchored by its flagship chicken inasal product.

Observers say Jollibee’s buyout of controlling interest in Mang Inasal was meant to eliminate a fast-growing competition and maintain its market dominance over the local fast food industry.
On Oct. 12, Sia, chairman and CEO of Mang Inasal Philippines, Inc., was presented the Small Business Entrepreneur award for 2010 by the Ernst & Young Entrepreneur of the Year (Philippines) for best demonstrating management excellence in a business with assets of less than P100 million.

In the following article, Entrepreneur of the Year Philippines 2010 chronicles how the young probinsiyano entrepreneur defied the odds and steered Mang Inasal to its phenomenal success.

Statement of the Problem
Specifically seeks answers the following questions:
1. What is the demographic profile of the respondents?
1.1. Age
1.2. Gender
1.3. Civil Status
2. Which product of Mang Inasal that customers like most?
2.1. Paborito Meal
2.2. Sulit Meal
2.3. Merienda Meal
3. What are the reasons why people patronize Mang Inasal?
3.1. Food
3.2. Ambiance
3.3. Accessibilty
3.4. Quality Service

4. What is the significant difference on the perception of respondents why Mang Inasal became the successful fastfood restaurant around Valenzuela
City? Hypothesis
There is no significant difference on the perception of respondents why Mang Inasal became the successful fast food restaurant around Valenzuela City? Scope and Limitations of the study
The study focused on determining the success factors of Mang Inasal.

Significance of the Study
The result of the study will be beneficial to the following: Customers- guide in achieving of a desired outcome or fulfillment of a need through purchase. Entrepreneurs – this will help them control their life, future and finances. No job layoff worry. Franchisee – this study will help them and the primary benefit is risk minimization. Future Researcher – the proposed study could be a guide for them for their research. It can help them improve their current studies.

CHAPTER II
Review of Related Literature and Studies
This chapter presents the related literatures and studies which are related to the problem and their studies. Foreign Literature
According to Mrs. Martinez Raves Wow! As if it wasn’t enough that Mang Inasal is located in every street corner, now, even better, Mang Inasal delivers Pinoy Style BBQ! I was one of the few bloggers that was tasked by Yehey! to try Mang Inasal’s delivery hotline. Since I am now a working girl, I picked my office as the delivery destination.

I called Mang Inasal’s delivery hotline number 7331111 and within 30 minutes, special pre-arranged orders arrived at my office address. Minimum order for delivery is PhP220 inclusive of tax.
Delivered right at my doorstep were: I always like white meat. So, I chose this combination. The chicken breast part came with rice wrapped in banana leaves, even for take out this was a nice touch as opposed to the coated paper wrapper in some fast food restaurants. Soy sauce, 3 whole calamansi and their specialty oil came with this package. They forgot to provide napkins though haha Both meals didn’t come with drinks.

DH will eat any part of the chicken so he didn’t complain about his pack. The only thing he complained about was the dry rice making it hard to chew. He got the leg and thigh combination which as he describe, was pretty big.

We both used our hands in eating our chicken which was a bit messy. Licking your fingers as you dig in is the only way to go. The chicken is tasty even without the sauce. This is better than Jollibee’s chicken barbecue. But Aristocrat’s chicken barbecue is the best. (URL No.1) Local Literature

According to Roel Perito, one of the customers of Mang Inasal, the tender grilled chicken barbecue is so juicy that it leaves wonderful concoctions of flavors in the mouth.The beef and milkfish (“bangus”) served here are truly irresistible as its sourness can stimulates the nerves. A myriad of spices such as chicken oil, chicken-soy sauce and vinegar, to name a few, combines perfectly together to satiate your cravings and caprices for a tasty meal. Mang Inasal serves only the great tasting foods that every Filipinos will surely enjoy and make them feel at home.

And how about the genius concept of having unlimited rice to a flavorsome meal, well this makes eating at Mang Inasal truly interesting, enjoying and satisfying. At Mang Inasal you can have as many servings of rice as you can without worrying about the extra cost. Hehehe, I usually eat three (3) to four (4) servings of rice with my chicken barbecue, and wow, I always have a great feeling every time I’m done with my eating spree. Mang Inasal doesn’t only make your tongue feel happy and wonderful it also fills your tummy very well. The price of each order here too is not only affordable; the price can be considered as a steal, too. If you feel like you can feast on 3 or more servings of rice… Go ahead!

How about the bottomless Iced tea anyone? Once you are done with your eating frenzy why not try the bottomless iced tea which is a perfect complement to chicken inasal. Once you are done eating you can also hang around for a while and have a conversation with your companions about anything under the sun while enjoying a very Filipino ambience. There is a rush of Mang Inasal madness taking shape all over the country and why not the meals served here
are tempting and full of flavors. Ah, can’t wait to have another serving of chicken inasal. Company Overview

Mang Inasal Philippines, Inc. operates quick service restaurants. It specializes in chicken inasal and various pinoy products. The company menu includes pinoy palamigs, pinoy and keso burgers, beef sinigangs, and bangus sinigangs. The company was founded 2003 and is based in Iloilo City, the Philippines. It has additional offers n Luzon, Visayas, and Mindanao. As of November 22, 2010, Mang Inasal Philippines, Inc. operates as a subsidiary of Jollibee Foods Corp. Corporate Reports

You can see if a company has been successful over time before buying into it. You can also get corporate reports describing consumer demographics. Types of Businesses MANG INASAL – Philippine’s fastest growing barbeque fast food chain, serving chicken, pork barbeque and other Filipino favorites, was first established on December12,2003 in Iloilo City.

Currently, there are 445 branches nationwide and with over 10,000 employees system wide. MANG INASAL is doing its share in alleviating the unemployment burden of the country. The presence of every MANG INASAL in a certain area provides not only employment but also opportunities to community members including suppliers of kalamansi, charcoal, banana leaves, vegetables, bamboo sticks, and other ingredients. It also indirectly gives income – generating activities to many.

Apart from the usual food presentations of multinational food company copycats, Mang Inasal endeavors to adhere to elements that bear a distinctively Pinoy stamp-grilling with charcoal, rice wrapped in banana leaves, a marinade concocted out of local spices and herbs, bamboo sticks for skewers, and the ambiance that encourages kinamot (the ilonggo term in eating with the hands) whenever chicken inasal is served. All these evoke a rush of nostalgia for tradition, culture, and most of all, Home.

Mang Inasal is proud to do its share in alleviating the unemployment burden of the country. It is effectively stimulating economic activities in
communities where branches are situated. Local suppliers of calamansi, charcoal, banana leaves, sorbeteros, vegetables, fish, bamboo sticks, and other ingredients, as well as LGU’s, trisikad (pedicab) drivers, and a host of other enterprises are benefited by the presence of Mang Inasal in their area.

Mang Inasal has steadily grown since it offered franchising. Mang Inasal has branches in Bacolod, Iloilo, Roxas, Metro Manila, Cebu, Davao, Kalibo, Tarlac, Boracay, Antique, Mindoro, Batangas, Pampanga, General Santos, Tuguegarao, Iligan, Bulacan, Cavite, Baguio, Laguna, Panabo, Cagayan De Oro, Lucena Surigao, Palawan, Agusan Del Sur, Malabon, Zamboanga Pagadian, Koronadal, Rizal, Pangasinan, Dipolog, La Union, Ozamiz, Kabankalan As of today, Mang Inasal has 423 branches nationwide and counting. In Mang Inasal, “Pinagsikapan naming laging mabilis, laging masarap, at laging abot-kaya” so that the Pinoy can truly say, “Kumbinsing!” (URL NO.2) Local Studies

“UNLIMITED RICE” as they say you may find it everywhere, posters, and banners. Nowadays Filipino’s are much wiser than before instead of going somewhere they tend to go to different restaurants that offer more than what they are expecting like; unlimited rice, unlimited drinks/tea, unlimited lugaw(tianggae at robinson). Everything under the sun so long as “UNLIMITED” that also (include other stuff like unlimited texts/calls. Mang Inasal as what they called really made a big impact in the food industry because of the unlimited rice and a big chicken that they serve together with hot soup. Mang Inasal shows the thing called LIFE because once you dine with them you’re not only getting more than what you’re expecting but you’re getting much of your tummy can hold. Who would say that they cannot make it to the top. Practically wise, Money wise, Satisfaction wise, name it. I can say that Mang Inasal is one of the thing that we can be proud of there is no such thing like this. Foreign Studies

According to Journalist Jonathan Daniel’s, Barbecue is the dish which binds together the taste of both the people of the big house and the poorest occupants of the back end of the broken-down barn. Political and church barbecues were among the first examples of this phenomenon. Church
barbecues, where roasted pig supplemented the covered dishes prepared by the ladies of the congregation, were a manifestation of the traditional church picnic in many Southern communities. Church and political barbecues are still a vital tradition in many parts of the South.

Barbecue is a cherished example of the cultural heritage of the South to most Southerners, but within the region, debate as to the nature of barbecue rages on. While barbecue-loving Southerners agree that the “Northern” definition of barbecue a cookout in the back garden is ludicrous, barbecue aficionados also like to argue about what constitutes true Southern barbecue. State by state, and even town by town, no method is exactly alike. The one non-debatable component of barbecue is pork, and the South is bounded by the parameters of the “barbecue belt” (Louisiana, Missouri, Tennessee, Alabama, Georgia, North Carolina, South Carolina). With apologies to the dedicated barbecue chefs of Owensboro and south-western Texas, Kentucky’s misbegotten notion of mutton, and the beef and mesquite of Texas simply do not qualify as barbecue, and these regions will not be closely examined here. Vision

To be the preferred quick service restaurant of every pinoy everywhere!

Mission
To consistently provide our customers a great pinoy dining experience.

Input Process Output

Figure 1: Research Paradigm

Definition of Terms
Barbecue
To roast or boil on a rock or revolving spit over of before a source of heat (as hot coals) over an open fire Customers
A person who buys a product or uses a service from a business. Franchise
The right or license granted to an individual or group to market a company’s goods or services in a particular territory Inasal
Is a term used both for a range of barbeque techniques and the social event of having r attending a barbecue.

Kinamot
The Ilongo term in eating with the hands.
Patronize
To go to as a customer, especially on a regular basis.
Surpassing
Greatly exceeding others: of a very high degree.

CHAPTER III
RESEARCH METHODOLOGY
This chapter deals with the method that will be used in the study which includes a discussion about the research design, the locale and population of the study, the description of the respondents, the instrumentation, the data gathering procedures and the tools needed to treat the data that are essential in finding answers to the research problem. Research Design

The study regarding the success factors of Mang Inasal or product of Mang Inasal will utilized the descriptive method of research with the use of questionnaire. Descriptive research describes and interprets what is. It is considered with conditions or relationships that exist, opinions that are held, processes that are going on, effects that are evident or trends that are developing. Locale and Population of the Study

The study was conducted in Mang Inasal located around Valenzuela City. A total respondents of thirty five (35) was involved in the study. Description of the Respondents
The respondents in the study were the customers of Mang Inasal in Valenzuela City. Sampling Technique Used in the Study
Convenience sampling was utilized in the study by the researchers in selecting the respondents because this is the most appropriate technique in this study wherein the respondents who are staff and customers are already identified and easily available.

Research Instrument
To gather the pertinent data needed in the study the researchers used a self-made questionnaire. The questionnaire is the primary instrument in gathering data. The researchers framed the content of the instrument based from related literatures from books, journals and websites. Data Gathering Procedures

1. A letter of request to conduct the study prepared by the researchers and sought endorsement from the Dean of the CHIM, and this was forwarded to the Restaurant Manager of Mang Inasal around Valenzuela City. 2. Questionnaire was distributed to the sample respondents and after which the accomplished survey questionnaires were retrieved. 3. The data were tallied and was subjected statistical instrument. 4. Presentation, analysis and interpretation of data through the use of tables to present the data retrieved. 5. Summary of findings, conclusions and recommendation, were formulated and presented. Statistical Treatment Used in the Study

The study used the following statistical treatment for appropriate analysis and interpretation of the data collected.

Percentage
The percentage was used to analyze the data on the respondents’ demographic profile.

Where:
f
Percentage (%) = ——— X 100
N

f = frequency
N = Number of respondents

Weighted Mean
It is used to evaluate the customers satisfaction offered by Mang Inasal.
Fx
Wx = ———-
N

Where: Wx = Weighted mean
Fx= sum of the products of the frequency
N = total number of respondents

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATIONS OF DATA

This chapter presents, analyze and interpret the data gathered.

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

Table 2 shows the product of Mang Inasal that customers like most of paborito meal. The respondents are Highly Satisfied on “Paa/Spicy” with the composite mean of 3.91 which ranks 1st while Satisfied on the “Pork BBQ” with a composite mean of 3.06 which ranks last. Most of the respondents are
Highly Satisfied on “Paa/Spicy” because though much is suspected, relatively little is known about the health effects of peppery foods. In general, hot, spicy foods are stimulants. They stimulate the circulation and raise body temperature. Table 2.1

The product of Mang Inasal that customers like in terms of Sulit Meal

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

Table 2.1 shows the product of Mang Inasal that customers like most of sulit meal. The respondents are Satisfied on “Pork BBQ 2pcs” with the composite mean 3.11 of which ranks 1st while Satisfied also on the “SM 1 Paa” with a composite mean 2.94 of which ranks last.

Most of the respondents are Satisfied on “Pork BBQ 2pcs” because it is affordable and delicious.

Table 2.2
The product of Mang Inasal that customers like in terms of Merienda Meal

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

Table 2.1 shows the product of Mang Inasal that customers like most of merienda meal. The respondents are Highly Satisfied on “Puto’t Dinuguan” with the composite mean 3.29 of which ranks 1st while Satisfied also on the “Pancit Bihon” with a composite mean 3.03 of which ranks last.

Mang Inasal’s puto’t dinuguan has to be the most sulit dinuguan meal. Aside from the fact that it’s every tasty, it only cost 49 Php. And comes with two pieces of puto. Dinuguan was sour but not too much and it complements the sweetness of puto. Table 2.3

The product of Mang Inasal that customers like most:
Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

Table 2.3 shows the summary of findings of which of the product of Mang Inasal that customers like. Paborito meal which ranked 1st with the mean of 3.38 has the highly satisfied result. Merienda meal is ranked 2nd with the mean of 3.16 and the ranked 3rd is the sulit meal with the mean of 3.03. Most of the respondents are Highly Satisfied on “Paborito Meal” because Mang Inasal as what they called really made a big impact in the food industry because of the unlimited rice and a big chicken that they serve together with hot soup and only paborito meal offers unlimited rice.

Table 3
Reasons of patronizing Mang Inasal in terms of products:

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

In table 3 shows the reason patronizing of Mang Inasal products. The respondents are Satisfied on the “quality” with the composite mean of 3.23 which ranks 1st, while Satisfied on the “appearance” with the composite mean of 3.09 which ranks 2nd and Satisfied on the “packaging” with the composite mean of 2.97 which ranks last. All of the respondents were satisfied on their products but majority of the respondents are Satisfied on the quality.

Table 3.1
Reasons of patronizing Mang Inasal in terms of pricing:

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

In table 3.1 shows the reason of patronizing Mang Inasal in terms of their pricing; the respondents were Highly Satisfied in terms of their “list of price” ranked 1st with the composite mean of 3.34 and Satisfied “promo
pricing” ranked 2nd with the composite mean of 3.22. Majority of the respondents are Highly Satisfied on their list of price. Table 3.2

Reasons of patronizing Mang Inasal in terms of quality service

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

In table 3.2 shows the reason of patronizing Mang Inasal in terms of their Quality Service; the respondents were Highly Satisfied in terms of “attitude” which ranked 1st with the composite mean of 3.34, “uniform” ranked 2nd with the composite mean of 3.23 and “service” ranked 3rd with the composite mean of 3.08. Majority of the respondents are Highly Satisfied on their “attitude”. Table 3.3

Reasons of patronizing Mang Inasal in terms of accessibility

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

In table 3.3 shows on the reason of patronizing Mang Inasal in terms of their accessibility; the respondents were Highly Satisfied in terms of their “transportation” which ranked 1st with the composite mean of 3.26 and Satisfied on “location” ranked 2nd with the composite mean of 3.09. Majority of the respondents are Highly Satisfied on their transportation in terms of accessibility.

Table 3.4
Reasons of patronizing Mang Inasal in terms of ambiance
Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

In table 3.4 shows on the reason of patronizing Mang Inasal in terms of their ambiance; the respondents were Satisfied that they “feel at home” which ranked 1st with the composite mean of 3.06, “comfortable” ranked 2nd
with the composite mean of 3.20 and “relaxing” ranked 3rd with the composite mean of 3.03. All of the respodents were Satisfied on their ambiance but majority of the respondents were Satisfied that they feel at home.

Table 3.5
Reasons of patronizing Mang Inasal:

Legend: Highly Satisfied (3.25-4.00), Satisfied (2.50-3.24), Dissatisfied (1.75-2.49), Highly Dissatisfied (1.00-1.74)

Table shows the summary of findings of why do customers patronized Mang Inasal with the totel grand mean of 3.17. The respondents are Highly Satisfied on their product pricing which ranked 1st with the mean of 3.28,and the rest are Satified, ranked 2nd is the quality of service with the mean of 3.22, ranked 3rd is the accessibility with the mean of 3.18, ranked 4th the products with the mean of 3.10 and last which is ranked 5th is the ambiance with the mean of 3.09.

Most of the respondents patronized Mang Inasal were Highly Satisfied on their product pricing because it is very affordable.

Chapter V

SUMMARY, CONCLUSION AND RECOMMENDATION

SUMMARY OF FINDINGS, CONCLUSION FORMULATED BASE ON THE FINDINGS AND CONCLUSION BIBLIOGRAPHY

In conducting survey studies and further analysis of the data gathered, the study shows that the Mang Inasal base on the Level of customers Satisfaction offers on above average food and service satisfaction. Base on the conducted study the following observation were shown observed. Summary of Findings

1. Demographic profile of the respondents Most of the respondents were on the bracket of 18-20 years old that means most of the customers were youth to young professional. In the table 2, male outnumbered females’ respondents. Since 19 female answered the survey, while only 16 male. The civil status of the respondents. There are 30 or 85.71% single and 5 or 14.29% were married. 2. The respondents are Highly Satisfied on “Paa/Spicy” with the composite mean of 3.91 which ranks 1st while Satisfied on the “Pork BBQ” with a composite mean of 3.06 which ranks last.

3. The respondents are Satisfied on “Pork BBQ 2pcs” with the composite mean 3.11 of which ranks 1st while Satisfied also on the “SM 1 Paa” with a composite mean 2.94 of which ranks last. 4. The respondents are Highly Satisfied on “Puto’t Dinuguan” with the composite mean 3.29 of which ranks 1st while Satisfied also on the “Pancit Bihon” with a composite mean 3.03 of which ranks last. 5. Paborito meal which ranked 1st with the mean of 3.38 has the highly satisfied result.

Merienda meal is ranked 2nd with the mean of 3.16 and the ranked 3rd is the sulit meal with the mean of 3.03. 6. The respondents are Satisfied on the “quality” with the composite mean of 3.23 which ranks 1st, while Satisfied on the “appearance” with the composite mean of 3.09 which ranks 2nd and Satisfied on the “packaging” with the composite mean of 2.97 which ranks last. 7. The respondents were Highly Satisfied in terms of their “list of price” ranked 1st with the composite mean of 3.34 and Satisfied “promo pricing” ranked 2nd with the composite mean of 3.22. 8. The respondents were Highly Satisfied in terms of “attitude” which ranked 1st with the composite mean of 3.34, “uniform” ranked 2nd with the composite mean of 3.23 and “service” ranked 3rd with the composite mean of 3.08. 9.

The respondents were Highly Satisfied in terms of their “transportation” which ranked 1st with the composite mean of 3.26 and Satisfied on “location” ranked 2nd with the composite mean of 3.09. 10. The respondents were Satisfied that they “feel at home” which ranked 1st with the composite mean of 3.06, “comfortable” ranked 2nd with the composite mean of 3.20 and “relaxing” ranked 3rd with the composite mean of 3.03. 11. The respondents are Highly Satisfied on their product pricing which ranked 1st with the mean of 3.28,and the rest are Satified, ranked 2nd is the quality of service with the mean of 3.22, ranked 3rd is the accessibility with the mean of 3.18, ranked 4th the products with the mean of 3.10 and last which is ranked 5th is the ambiance with the mean of 3.09. Conclusion

Base on the findings of the following conclusion are drawn:

1. Majority of the respondents belong to 18-20 years of age. 2. Majority of the respondents were female.
3. Majority of the respondents were single.
4. Majority of the respondents are Highly Satisfied on “Paa/Spicy”. 5. Majority of the respondents are Satisfied on “Pork BBQ 2pcs 6. Majority of the respondents are Highly Satisfied on “Puto’t Dinuguan”. 7. Majority of the respondents are Highly Satisfied on “Paborito Meal”. 8. All of the respondents were satisfied on their products but majority of the respondents are Satisfied on the quality. 9. Majority of the respondents are Highly Satisfied on their list of price. 10. Majority of the respondents are Highly Satisfied on their transportation in terms of accessibility. 11. All of the respodents were Satisfied on their ambiance but majority of the respondents were Satisfied that they feel at home. 12. Majority of the respondents patronized Mang Inasal were Highly Satisfied on their product pricing.

Recommendation

The result and observation of this study, however should serve as starting point for other researchers who would want to look into the other indicators of customers level of satisfaction. This study recommended the following:

1. Establishments always try to meet or even exceed to their customer’s satisfaction. Keeping the customers satisfied with their products and services is what help them again profit and be well reputation to the market. There are a lot of ways for them to keep their customer satisfied. They do this through presenting quality products and great customer service to the customers – greetings, attentiveness, exhibiting customer-friendly relationship with them, or simply by showing them respect thru the kind of service the staff offers. It is as simple as knowing that “the customer always right”. 2. Continue researching for other indicators of customer level of satisfaction to help restaurant in having more customers.

Determine other ways to improve quality of services offered by the restaurant. And also determine other factors that can give suggestive measures in improving the restaurants food and service offered. 3. Every establishment must prioritize customer satisfaction. Exceed your customer’s expectations. If you do, they’ll come back over and over. Give them what they want and a little more. Let them know you appreciate them.

Make good on all your mistakes, and don’t make excuses, instead, apologize. Exceptional customer service results in greater customer retention, which in turn results in higher profitability. 5. To every establishment, customer satisfaction is a priority. Therefore, they are obliged to give their customers nothing but the best products and services. They need to be able to attend to the needs of the customers in order to completely satisfy them. The customers as a key to the success of the establishments. If the customers were not satisfied with what the establishment offered. Then they may not come again. This will cause eventually to the loss of customers, thus downfall of the business.

Success Factors of Mang Inasal: An Assessment

QUESTIONNAIRE

DEMOGRAPHIC PROFILE

1. Age :

18 – 20 24 – 26 31 and above

21 – 23 27 – 30

2. Gender:

Female Male

3. Civil Status:

Single Married Separated

Rate the level of your agreement regarding the following statement pertaining to the ways that Mang Inasal. Please be guided by the legend below.

Which product in Mang Inasal that customers like most?
Legend:
5 – Highly Satisfied
4 – Moderately Satisfied
3 – Satisfied
2 – Slightly Satisfied
1 – Dissatisfied

Promo Product
4
3
2
1
Paborito Value Meal
1.Paa/Spicy Paa

2.Pecho

3.Pork BBQ

4.Bangus Sisig

5.Pork Sisig

6.Bangus Inihaw

Sulit Value Meal
1.SM 1 Paa

2. Pork BBQ 2pcs

Merienda Value Meal
1.Pansit Bihon

2.Puto’t Dinuguan

What are the reasons why people patronize Mang Inasal?

Legend:

5 – Highly Satisfied
4 – Moderately Satisfied
3 – Satisfied
2 – Slightly Satisfied
1 – Dissatisfied

Product
1. Appearance

2. Quality

3. Packaging

Pricing
4. List of price

5. Promo pricing

Quality Service
6. Service

7. Uniform

8. Attitude

Accessibility
9. Location

10.Transportation

Ambiance
11.Relaxing

12.Comfortable

13.Feel at Home

BIBLIOGRAPGHY
INTERNET
URL No. 1
http://www.facebook.com/l.php?u=http%3A%2F%2Fbusiness.inquirer.net%2Fmoney%2Fcolumns%2Fview%2F20101118-303995%2FMang-Inasal-can-certainly-sustain-success&h=jAQEDGObb

http://business.inquirer.net/money/columns/view/20101118-303995/Mang-Inasal-can-certainly-sustain-success

http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.oscarenterprises.f2s.com%2Fbbq_history.html&h=jAQEDGObb http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.brownielocks.com%2Fbbq.html&h=jAQEDGObb

http://www.facebook.com/l.php?u=http%3A%2F%2Fbusiness.inquirer.net%2Fmoney%2Fcolumns%2Fview%2F20101118-303995%2FMang-Inasal-can-certainly-sustain-success&h=jAQEDGObb

Cleofe R. Macalalag
Splash Comp. Ciudad Grande Vill. Bagbaguin, Caloocan City
Contact Nos. 09999582181 / 9836158
Email : [email protected]

Objectives:
Aspire to join a reputed foods and hospitality organization as a Food Server to serve it with best of my professional efficiency.

Educational Backround :

Tertiary Our Lady of Fatima University
Brgy. Marulas , Valenzuela City
Bachelor of Science in Hotel and Restaurant Management
SY 2010-present

Seconday Caybiga High School
Pleasant View Subd. Bagbaguin Caloocan City
SY 2006-2010

Seminar Attended:

Gloria Jeans Coffee’s
“The barista Exposure”
Gloria Jeans Coffee-Galleria Branch
Robinsons Galleria
Pasig City

Skills:

Knowledge in Microsoft word
Knowledge in Basic Culinary
Knowledge in Bartending

Character Reference:

Vilma T. Labenia
983-61-58

Macalalag Cleofe R.
Applicant

O B J E C T I V E

To obtain on-the-job-training to be able to experience a task that offers both a challenge and a good opportunity for growth. And to enhance my communicating skills which is applicable in my profession.

E D U C A T I O N A L B A C K G R O U N D

TERTIARY LEVEL OUR LADY OF FATIMA UNIVERSITY
MC Arthur Highway, Marulas, Valenzuela City
Course: Bachelor of Science in Hotel and Restaurant Management 2010- Present (Graduating this October 2013)

SECONDARY LEVELSAN JOSE HIGHSCHOOL
154 Tendido Street, Quezon City
2008

PRIMARY LEVELSAN JOSE ELEMENTARY SCHOOL
154 Tendido Street, Quezon City
2004

T R A I N I N G A N D S E M I N A R ’ S A T T E N D E D

February 1, 2013Practicum Orientation Seminar
AMS Auditorium, Our Lady of Fatima University

May 22 – 25, 2012Actual Shipboard Training
Practicum : On board M/V SuperFerry 20
(Manila-Cebu-Bohol-Cebu-Manila)

January 27, 2012Bar Exposure Seminar “Mixology Technologies”
T.G.I Fridays Ground Floor, Hotel Rembrandt
Tomas Morato Extension, Quezon City
September 25, 2011Fidelio Seminar
Manila Grand Opera Hotel and Casino
Rizal Avenue, corner Doroteo Jose Street, Sta. Cruz Manila March 9, 2011BARISTA BASICS “Coffee Sessions with the Academe”
Gloria Jean’s Coffees, Robinson’s Galleria Branch
Ortigas, Quezon City

S P E C I A L S K I L L S A N D T A L E N T S

I am good in Food and Beverage Service, I am knowledgeable in housekeeping skills like bed making, how to clean properly especially in using a chemical agents and cleaning equipments.

P E R S O N A L I N F O R M A T I O N

Birth Date : March 8, 1991Birth Place : Chinese Hospital, Manila Age : 21Gender :Male
Height : 5’9” Weight :158.4 lbs
Citizenship :FilipinoReligion :Roman Catholic
Mother’s Name : Aurella Z. BautistaFather’s Name :Fermin B. Bautista

C H A R A C T E R R E F E R E N C E

Mr. JOMAR TOBIAS PAREL
SWEP Coordinator, International and Hotel Sector
College of Hospitality and Institutional Management
Our Lady of Fatima University, 443-38-43
Dr. IGNACIO C. CORDOVA, JR.
Dean, College of Hospitality and Institutional Management
Our Lady of Fatima University, 443-29-93

________________________
JHOAN CLEMEN Z. BAUTISTA

To be able to find a company who needs a dynamic and hardworking individual where I can apply my knowledge. Willing to try new things and I am interested in improving my efficiency on assigned tasks. To be able to experience a task that offers both a challenge and a good opportunity for growth. And to enhance my communicating skills which is applicable in my profession.

TERTIARY LEVELOUR LADY OF FATIMA UNIVERSITY
MC Arthur Highway, Marulas, Valenzuela City
Course: Bachelor of Science in Hotel and Restaurant Management
Graduate
SECONDARY LEVELDalandanan National Highschool
G. Lazaro St. Dalandanan, Valenzuela City
2009-2010
PRIMARY LEVELCaruhatan West Elementary School
General Luna Marulas, Valenzuela City
2005-2006

January 27, 2012Mixology Technologies
T.G.I. Fridays Ground Floor, Hotel Rembrandt
Tomas Morato Extension, Quezon City

January 15, 2011 Hotel Familiarization Seminar
Taal Vista Hotel
Tagaytay City

April 23- Aug. 7, 2013Makati Palace Hotel ( on job training)
Housekeeper
5011 P. Burgos cor. Caceres Street, Makati City
May 15-18, 2012Actual Shipboard Training
Oceanlink Institute
Onboard M/V Superferry 21

I am very familiar with Food and Beverage procedure like basic cocktails mixing, table napkin folding, table skirting, order taking, and menu knowledge. I am also skilled at Baking and Cooking different kinds of food from Local and International Cuisine like Asian and Western Cuisine. I am knowledgeable with Housekeeping Procedure like in bed making procedure and I am familiar with different chemical equipment’s used. I am also well-oriented on creating and organizing events. I am also good in handling clients/guest.

Birth Date : May 26, 1994
Birth Place: Jose Fabella Hospital Sta. Cruz Manila
Age: 19
Sex : Female
Height : 5’2

Mr. RODOLFO AGUILAR JR.
Executive Housekeeper at Makati Palace Hotel
899-03-44
Mr. JOMAR TOBIAS PAREL
SWEP Coordinator, International and Hotel Sector
443-38-43
Mr. Bryan Buena
Property Custodian at Makati Palace Hotel
09284463059

_________________________
Signature
MARCOS, JOANNA MARIE M.
345 Coloong II Valenzuela City
09435258531/09168656369
[email protected]

EDUCATIONAL BACKGROUND

Tertiary Level Hotel and Restaurant Services2011 –Present
Our Lady of Fatima University

Secondary Level San Diego Parochial School2005 – 2009
Polo, Valenzuela City

Primary LevelColoong Elementary School1999 – 2005
Coloong Valenzuela City

WORK EXPERIENCE

Mexicali RestaurantGlorietta 2, Ayala Center Makati City

TRAINING AND SEMINARS ATTENDED

The Barista Basic
August 27, 2011
Gloria Jean’s Coffee
Orientation Seminar on Professional Development and Properly Management System February 20, 2011
Manila Grand Opera Hotel
Mixology Techniques
February 03, 2012
TGI Friday’s
Folio Plus System Orientation Seminar
January 28, 2013
OLFU, AMS Auditorium
Practicum Orientation Seminar
February 03, 2013
OLFU, AMS Auditorium

SPECIAL SKILLS AND TALENTS
I am very familiar with Food and Beverage procedure like basic cocktails mixing, table napkin folding, table skirting, order taking, and menu knowledge. I am skilled at Baking and Cooking different kinds of food from Local and International Cuisine like Asian and Western Cuisine.
Also garnishing and decorating like fruits and vegetables. I am knowledgeable with Housekeeping Procedures and I am familiar with different chemical equipments used. I am also well-oriented on creating and organizing events. I can also operate Front Office Procedure Using the Folio plus. PERSONAL DATA

Birth date: December 12, 1992Citizenship: Filipino
Birthplace: Pasolo Valenzuela CityStatus: Single
Religion: Roman CatholicFather’s Name: Joselito A. Marcos Language Spoken: Filipino and EnglishMather’s Name: Marilou M. Marcos Height: 5’2Weight: 92 lbs
CHARACTER REFERENCES
Mr. Jomar T. Parel, MBA
SWEP Coordinator, Our Lady of Fatima University
Contact no: 0915-985-0446
Ms. Melissa Cornejo
Supervisor, Mexicali Restaurant
Contact no: 09437009066

I hereby certify that the above information mentioned is true and correct.

JOANNA MARIE MARTIN MARCOS

To be able to find a company who needs a dynamic and hardworking individual where I can apply my knowledge. Willing to try new things and I am interested in improving my efficiency on assigned tasks.

TERTIARY LEVELOUR LADY OF FATIMA UNIVERSITY
MC Arthur Highway, Marulas, Valenzuela City
Course: Bachelor of Science in Hotel and Restaurant Management
2010- Graduating on October

SECONDARY LEVELLIBERATION INSTITUTE (formerly LCS)
Solinog, Calamba Misamis Occidental
2009-2010

PRIMARY LEVELLIBERATION CHRISTIAN SCHOOL (LCS)
Solinog, Calamba, Misamis Occidental
2005-2006

January 27, 2012Mixology Technologies
T.G.I. Fridays Ground Floor, Hotel Rembrandt
Tomas Morato Extension, Quezon City

September 25, 2011Fidelio Seminar
Manila Grand Opera Hotel and Casino
Rizal Avenue, corner Doroteo Jose Street, Sta. Cruz Manila

March 9, 2011Barista Basics “Coffee Sessions with the Academe”
Gloria Jean’s Coffees, Robinson’s Galleria Branch
Ortigas, Quezon City

January 15, 2011 Hotel Familiarization Seminar
Taal Vista Hotel
Tagaytay City

April 12- June 26, 2013Makati Palace Hotel ( on job training)
Housekeeper
5011 P. Burgos cor. Caceres Street, Makati City

May 2-24, 2012Highlands Prime Steakhouse (on job training)
Kitchen Staff
Mall of Asia, Pasay City

May 15-18, 2012Actual Shipboard Training
Oceanlink Institute
Onboard M/V Superferry 21

I am good in food and beverages like table napkin folding and table services. I am also enjoying cooking different dishes. I am also good in housekeeping
services like bed making. And I am also enjoying bartending services like cocktail mixing and flairtending.

Birth Date :May 23, 1993
Birth Place:Maria Clara Lying in, Sampaloc Manila
Age:20
Sex :Female
Height :5’2

Mr. RODOLFO AGUILAR JR.
Executive Housekeeper at Makati Palace Hotel
899-03-44

Mr. JOMAR TOBIAS PAREL
SWEP Coordinator, International and Hotel Sector
443-38-43

Mr. Bryan Buena
Property Custodian at Makati Palace Hotel
09284463059
_________________________
KATHLYN MAY A. YADAO

B

  • Subject:

  • University/College: University of Chicago

  • Type of paper: Thesis/Dissertation Chapter

  • Date: 13 April 2016

  • Words:

  • Pages:

We will write a custom essay sample on The problem and its background.

for only $16.38 $12.9/page

your testimonials