Thesis of Savory Essay

Custom Student Mr. Teacher ENG 1001-04 16 March 2016

Thesis of Savory

“CLEANLINESS AND SANITATION OF THE FOOD SERVICE OFFERED BY CLASSIC SAVORY RESTAURANT IN BINONDO MANILA AS ASSESSED BY THEIR CUSTOMERS”

A Thesis Paper Presented to College of Business Administration Adamson University

In a partial fulfilment of the requirement for the degree of Bachelor of Science in Hospitality Management

Researchers: Tan, Francis Martini E. Ochoa, Ederlyn P. Potente, Rhealyn S. Zapanta, Mark Rio S. Chavez, Raymond Cesar M.

October 2011

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APPROVAL SHEET In partial fulfillment of the requirement for the degree in Bachelor of Science in Hospitality Management, this research study entitled “Cleanliness and Sanitation of the Food Service Offered by Classic Savory Restaurant in Binondo Manila as Assessed by their Customers” has been prepared by:

Ederlyn P. Ochoa Francis Martini E. Tan Mark Rio S. Zapanta Chavez

Rhealyn S. Potente Raymond Cesar M.

_________________________________ PROF. JOSEPH O. CIPRIANO, MBA Thesis Adviser Approved by the Committee on Thesis with a grade of ____________.

______________________________
PROF.RENATO JUAN C. FAJARDO, MBM Chairperson, Financial Mgt. & Economics Dept.

________________________________
PROF. MENRADO V. CAJAYON, MBA Chairperson, Marketing & Management Dept.

Panel Member

Panel Member

_______________________________ Chairperson, Customs Administration Dept. Panel Member Date ________________

________________________________ Chairperson, Hospitality Management Dept. Panel Member

PROF. NENETTE T. DAGONDON, LCB, MCA PROF. JEAN PAUL O. ALAMILLO, MBA

Accepted and approved, in partial fulfillment of the requirements for the Degree of Bachelor of Science in Hospitality Management.

_________________________________
PROF. JEAN PAUL O. ALAMILLO, MBA

__________________________________
PROF. CARL MARK B. MINIANO, Ph.D.

Chairperson Hospitality Management Department

Dean College of Business Administration

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ACKNOWLEDGEMENT This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable assistance in the preparation and completion of this study. We would like to express our deep and sincere gratitude to our thesis professor, Mr. Joseph Cipriano, for his wide knowledge and his logical way of thinking have been of great value for us. His understanding, encouraging and personal guidance have provided a good basis for the thesis. We are deeply grateful to our adviser, Ms. Jennifer Doria, for her detailed and constructive comments and for her important support throughout this study.

We wish to thank Mrs. Nimfa Diaz, Hospitality Management Department, Adamson University, for the guidance in statistical analysis and for her essential assistance in reviewing the patient files of this study. Our sincere thank you to Mr. Ernesto Mandigma and Mrs. Marivic Delos Santos for their detailed review, constructive criticism and excellent advice during the preparation of this thesis. Their kind support and guidance have been of great value in this study. We also wanted to thank our family and friends who inspired, encouraged and fully supported us for every trial that comes our way. And in giving us not just financial but moral support. Last but not the least, of course the omnipresent God, for answering our prayers for giving us the strength to go on despite our constitution wanting to give up. Thank you so much Dear Lord.

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DEDICATION

This research study is lovingly dedicated to our parents, friends, relatives and those people who help and guide us to finish this research.

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ABSTRACT

Research title: “Cleanliness and Sanitation of the Food Service Offered by Classic Savory in Binondo Manila as Assessed by their Customers” Proponents: Tan, Francis Martini E. Ochoa, Ederlyn P. Potente, Rhealyn S. Zapanta, Mark Rio S. Chavez, Raymond Cesar M. Adviser: Prof. Joseph O. Cipriano Background: In 1950, the four Ting brothers started a small panciteria in Quiapo. The panciteria served only the lomi at first. After the World War II, they decided to expand their menu to serve more Filipino and Chinese dishes to their loyal customers.

The Ting brothers developed a special recipe for the fried chicken and gravy that became popular not only with the Chinese community, but to the Filipino families as well. After 60 years, The Original Savory’s first branch located at the foot of Jones Bridge still continues to serve the old recipes passed on by the forefathers, maintaining the flavor that elevated its fried chicken to an emulated status. To date, they expanded to 9 branches bringing the taste of The Original Savory closer to our homes. Purpose: This study aims to determine the cleanliness and sanitation of the food service offered by Classic Savory Restaurant in Binondo as assessed by their customers. Setting: Classic Savory Restaurant in Binondo Manila Subjects: The respondents of this study were the customers of Classic Savory Restaurant in Binondo Manila. There were 50 respondents. Research Design: In this study, the descriptive design was utilized.

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Data Collection and Analysis: The researchers asked permission and approval through a letter and supported by the Thesis Adviser, Hospitality Management Chairperson, and the Dean of the College of Business Administration in Adamson University. Upon the approval, the researchers visited the Classic Savory Restaurant in Binondo Manila and presented the approved letter to the manager of the restaurant. The research instrument that was used in the study was survey questionnaires through customers. The given items were comprehensive structure so that respondents shall answer the tool with limited confusions. The questionnaire was prepared in English and composed of two parts. Part I focuses on the demographic profile such as age, gender, and educational attainment. Part II contains a specific item which focuses on assessing the cleanliness and sanitation of Classic Savory Restaurant in terms of facilities & amenities, food, and beverage. Findings:

1. Age It reveals that most of the customers of Classic Savory Restaurant belong to the age of 41 years old and above. It belongs to the stage of middle adulthood (middle adulthood stage is between the ages of 40 – 65) in which they patronizes the original taste of food and the authentic style of place of Classic Savory Restaurant.

2. Gender Results reveals that majority of the customers of Classic Savory Restaurant are male because usually men loves Chinese foods. They are fond of the taste of the food as well as the good service that they are offering that the Classic Savory Restaurant is offering. In addition, studies found that health beliefs and weight control motivation may explain up to 50 percent of gender differences in food choice.

3. Educational Attainment This reveals that most of the customers of Classic Savory Restaurant are graduates. They find Savory as a meeting place for them to do some transactions like meetings (lunch or dinner meetings) and have a get together with their friends or families.

4. Assessment on cleanliness and sanitation of Classic Savory Restaurant It shows that facilities and amenities have a mean score of 3.44 which interpreted to be good. A mean score of 3.52 for food is interpreted to be very good while beverages has a mean score of 3.68 and interpreted to be very good. This could mean that cleanliness and sanitation is greatly observed by the Classic Savory Restaurant and they give a very good service especially in food and beverage services.

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5. Result on hypothesis testing Data depicted that the proponents rejected the null hypothesis, since the computed value of 151.16 is greater than the tabular value of 15.507 with a significance level pegged at .05; Therefore the null hypothesis of assessment of the cleanliness and sanitation of the food and beverage service are no different from facilities and amenities is rejected. Hence, accept the alternative hypothesis of assessment of the cleanliness and sanitation of the food and beverage has a significant difference from facilities and amenities offered by the Classic Savory Restaurant in Binondo Manila.

Conclusions: 1. Most of the respondents of Classic Savory Restaurant are male, with an age of 41 years old and above, and they are already graduates. Therefore, they are more stable and can afford to dine at Classic Savory Restaurant and they could also find Savory as a meeting place for them to do meetings with their friends or families.

2. The result on the assessment of cleanliness and sanitation of Classic Savory Restaurant is greatly observed by the Classic Savory Restaurant that is why they give their customers a very good service especially in food and beverage services.

3. The result shows that there is a significant difference on the assessment of cleanliness and sanitation with regards to facilities and amenities, food and beverage offered by Classic Savory Restaurant in Binondo Manila. Recommendations Based on the findings, the researchers recommend the following:

1. Classic Savory Restaurant should renovate their facilities to attract more guests and improve their sales.

2. They should add new meal combinations like rice meal and a dessert.

3. Try new ways or techniques of serving their foods showing how clean and sanitized their food are. They can show it through pictures and print it on their flyers.

4. They should purchase a POS system for fast service and to improve their system.

5. They should continue observing HACCP procedure to maintain cleanliness and sanitation services of their restaurant.

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Table of Contents

Title Page ……………………………………………………………………………….. i Approval Sheet ………………………………………………………………………… ii Acknowledgement ………………………………………………………………………iii Dedication ……………………………………………………………………………….iv Abstract

Chapter 1 The Problem and its Background Introduction …………………………………………………..……………….……..11 Statement of the Problem ………………………………….….……………….…….13 Hypothesis …………………………………………………………………………….13 Significance of the Study ……………………………………………………………..14 Scope and Limitation of the Study ………….…………………………….….……….15 Conceptual Paradigm…………………………………………………………………..16 Conceptual Framework ………………………………..……….……………………17 Definition of Terms ………………………………………………….…….………….18

Chapter 2 Review of Related Literature Conceptual Literature …………………………………………..……..……………21 Synthesis of Review Literature……………………….…………………………….26 Research Studies……………………………………………………………………27 Synthesis of Review
Study…………………………………………………………35

Chapter 3 Research Methodology Research Design ……………………………………………………………………36 Respondents of the Study ………………………………….……………………….36 Data Gathering Instruments ……………………………….……………………….37

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Data Gathering Procedure ………………………………………………………37 Statistical Treatment ……………………………………………………………38 Measure of Correlation …………………………………………………………39

Chapter 4 Presentation, Analysis, and Interpretation of Data Socio Demographic Profile of the respondents of Classic Savory in Binondo Manila according to: Age…………………………………….….………………….…………………….41 Gender…………………………………….……………..…….……………………42 Educational Attainment…………………….…………….….…………………….43 Result on the Assessment of the Cleanliness and Sanitation of Classic Savory by their customers…………….…………………….…………..………….……………….44 Result on hypothesis testing on the difference between the food and beverage Services and facilities and amenities offered by Classic Savory Restaurant as assessed by the customers …………………………….………..……………………………47 Relationship of the profile variable of the respondents on the cleanliness and sanitation of the restaurant ………………….………………………………………48

Chapter 5 Summary, Conclusions, and Recommendations Summary Content ………………………..……………………………………….50 Findings …………………………………..………………………………………..51 Conclusions ………………………………..….………………………………….53 Recommendations ………………………………………………………………….54 Appendices ………………………………………………………………………………55 Questionnaire Bibliography Curriculum Vitae

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LIST OF FIGURES AND TABLES

Figures Figure 1 ……………………………………………………………………….. 7 Tables Table 1.1 ……………………………………………………………………… 33 Table 1.2 ……………………………………………………………………… 34 Table 1.3 ……………………………………………………………………… 35 Table 2 ………………………………………………………………………… 36 Table 3 ………………………………………………………………………… 38 Table 4 ………………………………………………………………………… 39 Table 5 …………………………………………………………………………. 40

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CHAPTER 1 THE PROBLEM AND ITS BACKGROUND

Introduction Training restaurants in hospitality management education are in a transition period. The researchers chose to make this study because this can help the students as a guide on how to handle or manage a restaurant in the future in terms of cleanliness and sanitation of an establishment in order to keep an ongoing business. Cleanliness and sanitation is a different entity in food industry. This issue is one of the most critical sides of food industry globally. The customers are concerned about unclean restaurants and never went back. For the first time, foodservice operators have hard facts regarding what their customers see, how they feel, and what they do about restaurant cleanliness and hygiene. Food safety and food borne illness are very high in consumer awareness, the research reveals. Customers who notice unclean conditions may not complain to a server or manager, but they do talk about it. Almost 80% say that they mention their experience to family and friends. So, in addition to losing repeat business, operators also run the risk of losing business from potential new customers. Today, consumers are aware of many food safety issues, they hear more about food borne illness today than they did five years ago. Restaurant patrons pay attention to details and make assumptions about the overall cleanliness and standards throughout the restaurant based on what they see in restrooms. Restaurant customers want to see hygiene and sanitation in action, the fact is, the more signs of dedication to food safety patrons see, the better they feel about the restaurant. Operators who are on top of cleanliness and sanitation ensure that conditions in their restaurants are

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always spotless — and their customers notice. Operators can also show their dedication to food safety through the certification of managers/employees with Serve Safe (R). Certification programs teach the habits and policies that, when put into practice, maintain cleanliness and reduce the potential for food borne illness outbreaks. Participants in the restaurant sub-sector provide food and drinks, be it self-service or full-service. The sub-sector caters to both household and institutional buyers. To date, there are about 45,220 restaurant establishments in the domestic economy catering to the dining requirements of a constantly expanding market. An estimated 80%, or more than 36,000, of these establishments are classified under the fast food sub-sector. The proliferation of onestop shopping malls that offer various recreational facilities and amenities, likewise, eases the entry of potential restaurant and fast food players. These malls spare the restaurant industry from spending extensive business development studies for their outlets; mall magnates Henry Sy and John Gokongwei Jr. have established formidable track records in building malls. The industry in which the restaurant and fast food firms operate has increasing consumer demand for every improving product. The growth is proven by the rapid expansion of food outlets in key areas in Metro Manila and the provinces. Competition is fierce in the restaurant industry, particularly the fast food sub-sector. The market is large but consumers are price conscious and exhibit brand loyalty. With a wide range of restaurants and fast food establishments to choose from, pricing schemes and marketing strategies determine market shares. Market shares in the restaurants are won or lost in pricing. Industry players offer regularly offer price cuts and discounts to lure in new customers. Moreover, major players invest heavily in advertising to create brand consciousness and loyalty. Marketing strategies include raffle draws, free gift items and specially prized meal combinations, discounted toys and school

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items for every certain minimum food purchase. Celebrity endorsements are used in the hopes that the market will identify with the endorser and some of the celebrities own restaurants such as Cesar Montano, his restaurant name is “Bellissimo Restorante”, Peng Medina, “PenPen Restaurant” Rachel Alejandro, “Sexy Chef”. Restaurateurs’ have to be keen at finding the latest food and wine concoctions here and abroad and adapting them to local taste. Targeting the Filipino’s taste buds, several fast food chains that usually serve only western food have introduced items that appeal to the local market’s palate. In 1950, the four Ting brothers started a small panciteria in Quiapo. The panciteria served only the lomi at first. After the World War II, they decided to expand their menu to serve more Filipino and Chinese dishes to their loyal customers. The Ting brothers developed a special recipe for the fried chicken and gravy that became popular not only with the Chinese community, but to the Filipino families as well. After 60 years, The Original Savory’s first branch located at the foot of Jones Bridge still continues to serve the old recipes passed on by the forefathers, maintaining the flavor that elevated its fried chicken to an emulated status. To date, they expanded to 9 branches bringing the taste of The Original Savory closer to our homes.

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Statement of the Problem This study aims to determine the cleanliness and sanitation of the food service offered by Classic Savory Restaurant in Binondo as assessed by their customers. Specifically, this study seeks to answer the following questions: 1. What is the profile of the respondents in terms of : 1.1 Age 1.2 Gender 1.3 Educational Attainment 2. How do the respondents assess the cleanliness and sanitation of the restaurant with regard to: 2.1 Facilities and Amenities 2.2 Food 2.3 Beverage 3. Is there a significant difference on the assessment of cleanliness and sanitation between food and beverage service and facilities and amenities offered by Classic Savory Restaurant? 4. How do the profile variables of the respondents relate to the cleanliness and sanitation of the restaurant? Hypothesis Null Hypothesis: Assessment of cleanliness and sanitation of the food and beverage services are no different from facilities and amenities
offered by Classic Savory Restaurant in Binondo Manila.

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Significance of the Study The significance of conducting this study is to determine the cleanliness and sanitation of the food service offered by Classic Savory Restaurant in Binondo to their customers. It is hope that this study will be beneficial to the following:

To the Customers, who is the primary beneficiary of this study. This will give awareness on their part on the cleanliness and sanitation of the establishment.

To the Management can facilitate their employees to undergo enhancement of their policies. To develop the cleanliness and sanitation of the establishment in terms of food service, facilities, and personal hygiene of the staff. These will enable them to know more efficiency in handling the cleanliness and sanitation of the restaurant. And will be able to make use of this research as baseline information for the potential plans of action in enhancing their restaurant.

To the Researchers, this study could be their future reference when it comes to cleanliness and sanitation of the establishments.

To the Future Researchers, this study will serve as a guide or reference for them to acquire knowledge for their future studies about cleanliness and sanitation in the food service.

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Scope and Limitation of the Study The study was conducted during the academic year, first semester of 2011-2012. The main concern of this study is the assessment on cleanliness and sanitation of food service offered by Classic Savory Restaurant in Binondo Manila to their Customers regarding to their food,

beverage, facilities and amenities and the problems that they encountered on their daily basis. There are 50 respondents asked to participate in the study. This study is only limited to the customers of Classic Savory Restaurant in Binondo, Manila. The respondents need to answer the questions in the questionnaire on how they assess the facilities and amenities of the restaurant when it comes to their parking area, washroom, dining area, kitchen area, and receiving area. They also need to assess their foods such as fried chicken, siopao, pancit, roasted turkey, and chopsuey. Under the beverages like their water, iced tea, soft drinks, juice, and beer to be able to know the problems that Classic Savory Restaurant needs to be improve. As for the sampling method, the researcher used a stratified random sampling in which each individual is chosen randomly and entirely by chance, such that each individual has the same probability of being chosen at any stage during the sampling process.

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Conceptual Paradigm

INPUT PROCESS OUTPUT

CLASSIC SAVORY 1. Profile of the respondents 2. Assessment of Cleanliness and Sanitation of Classic Savory Restaurant:  Food  Beverage  Facilities & Amenities

 Survey questionnaires  Statistical treatment

 Enhancement of a restaurant facilities and food and beverage service regarding cleanliness and sanitation through the assessment of the customers.

Figure 1 This chapter sets out the conceptual paradigm of the research. The two sections assess the advantages and disadvantages of different conceptual-theoretical perspectives. By applying one of these to the exclusion of the others, the thesis risks reproducing the gaps within, and
deficiencies of, the existing research. This raised the crucial question of how to integrate these within a coherent analytical framework.

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Conceptual Framework This conceptual framework focuses on the cleanliness and sanitation of the Classic Savory in Binondo as assessed by the customers. The demographic profile of the respondents and the assessment of food & beverage service and facilities & amenities are the dependent variables. Using survey questionnaires, the researcher was being able to determine whether the cleanliness and sanitation of the Classic Savory restaurant has an effect to the customers. The importance of cleanliness is better understood than ever before, now that scientists have shown the close relation between dirt and disease. The dirt that shows most plainly may not be the most objectionable. A dusty chair is of much less consequence than an unclean dish-cloth. “Active Hand Hygiene” is a concept that really helps. There is a benefit to writing down standard operating procedures for the correct Handwashing method / safe hands procedure to follow when each crew member is trained about this crucial expectation in your facility (i.e. 20 second hand wash, when to wash, if using a nailbrush, type of soap, hand sanitizer, which glove or utensil for which ready-to-eat food task, etc.). Food service is frequently dealing with employee turnover, so the job of training staff on professional hygiene, time/temperature, and cross-contamination control is never ending. The real mistakes can happen at any step in the flow of food through your facility from receiving, storage, preparation, cooking, holding, cooling, reheating, or serving. So pay attention to training, practicing, and controlling the basics of food safety in your facility.

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Definition of Terms For better understanding, the following terms were defined conceptually and operationally: Assessment – in this study, it refers to carefully considering a situation, person or problem to make a judgment.

Cleanliness – in this study, it refers to the absence of dirt, including dust, stains, bad smells and garbage. The term Cleanliness derives from the meaning absence of odor, avoidance of and to avoid the spreading of dirt and contaminants to oneself and others. Contamination – in this study, it refers to the presence of a minor and unwanted constituent (contaminant) in material, physical body, natural environment, at a workplace, etc. Cross contamination – in this study, it refers to what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to food poisoning. Customer satisfaction – in this study, it refers to a measure of how products and services supplied by a company meet or surpass customer expectation.

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Facilities – in this study, it refers to those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Food borne illness – in this study, it refers to any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, rather than chemical or natural toxins. It is also known as food borne disease and colloquially referred to as food poisoning,

Food handling – in this study, it refers to any aspect of the operations in the preparation, transport, storage, packaging, wrapping, exposure for sale, or delivery of food.

Food Service – in this study, it refers to those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry

includes restaurants, school and hospital cafeterias, and catering operations.

HACCP – in this study, it refers to a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Quality – in this study, it refers to how good or bad it is and it is on high standard.

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Safety – in this study, it refers to the state of being “safe”. It can also be defined to be the control of recognized hazards to achieve an acceptable level of risk. This can take the form of being protected from the event or from exposure to something that causes health or economical losses. It can include protection of people or of possessions.

Sanitation –

in

this

study,

it

refers

to

the hygienic means

of promoting

health through prevention of human contact with the hazards of wastes. It is also the state of being clean and conducive to health by making something sanitary (free of germs) as by sterilizing.

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CHAPTER 2 REVIEW OF RELATED LITERATURE This chapter presents the review of related life literature. It consists of conceptual literature and research studies, both foreign and local that will be utilized in extracting needed information for the construction of research instrument. Conceptual Literature Arduser (2009), cited that every restaurant employee and manager is responsible for preparing and serving quality and safe food products. Each employee and manager must be thoroughly familiar with basic food safety and sanitation practices. The restaurant must be equipped with proper tools, training and working conditions. Employees will never establish good sanitation procedures if they do not have the proper environment in which to practices them. National Restaurant Association (2008), stated that as a manager it is their responsibility to make sure that your staffs knows how to handle food safely. The first task is to identify the training needs in your operation. For experienced staff, the need is not always as clear. There are several ways in food safety training, Observing performance on the job, testing food safety knowledge, and identifying areas of weakness. The entire staffs need general food safety knowledge. McSwane (2007), mentioned that human error will always be a factor in food establishments, but training and proper equipment can help employees avoid accidents. In food establishments, another kind of crisis occurs when water supplies, electricity, or sewer systems are disrupted. The FDA Food Code contains specific instructions on how to operate

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when basic services to your establishment are lost. The importance of teaching employees about food safety is increased by the global nature of our food supply. The prevention of food-borne illness begins with the knowledge of where contaminants come from, how they get into food and what
can be done to control or eliminate them. Good training can prevent food-borne illness. Contaminated food contains germs or harmful substances that can cause food-borne illness. The transfer of germs from one food item to another is called cross contamination, this also happens when raw foods are stored above the ready-to-eat foods. In a food establishment, germs can be transferred by a food employee, equipment and utensils, or another food. Germs from an employee’s mouth can be transferred to the food when the employee uses improper tasting techniques. A good integrated pest management (IPM) program should be established and maintained in every food establishment. The customers expect and deserve food that is safe to eat. If a food establishment is involved in a food-borne disease outbreak, customers may retaliate by taking their business elsewhere or by seeking legal action. Financial loss and damaged reputation are some of the outcomes of a food-borne disease outbreak that can cause serious harm to the establishment found responsible for the problem. The purpose of the government regulation in food safety is to oversee the food producing system and protect food intended for human consumption. Governmental agencies enforce laws and rules to protect food against adulteration and contamination. Regulatory personnel monitor both the process to assure the safety of the food we eat. The FDA has made a commitment to revise the Food Code every four years, with the assistance of experts from state and local government, industry, professional associations, and college and universities.

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According to the FDA Food Code, it is not a law rather it is a set of recommendations designed or use as a model by state and local jurisdictions when formulating their own rules and regulations. Effective cleaning of equipment reduces the chances of food contamination during preparation, storage, display, and service. Cleaning involves removal of visible soil from the surfaces of equipments and utensils. Sanitary means healthful or hygienic. Customer satisfaction is highest in food establishments that are clean and bright and where quality food products are safely handled and prepared. The cleanliness and personal hygiene of food employees are extremely important, if a food employee is not clean, the food can become
contaminated. Good personal hygiene is essential for those who handle foods. There could be pathogens that are commonly transferred to foods by bare hands an example of this are Hepatitis A virus, Shigella app. and Staphylococcus aureus – this is a bacteria that are often found in infected wounds, cuts, and pimples. Sick employees cannot work with food. By using approved compounds which is soap or detergent, food employees must vigorously rub surface of fingers and fingertips, front and back of hands, wrists, and forearms for at least 20seconds, and never dry your hands on your towel or dish towel. In the FDA Food Code, hands shall be washed in a separate sink specified as a hand washing sink. Hand sanitizing lotions and chemical and hand sanitizing solutions may be used by food employees in addition to hand washing. Hand sanitizing lotions must never be used as a replacement for hand washing. In order to protect the food from contamination, effective cleaning and sanitizing procedures must be implemented and monitored. The goal of cleaning is to remove visible soil while the goal of sanitizing is to reduce the number of harmful microbes that may be present in a clean surface. Cleaning and sanitizing are important in all areas of food establishment, they are especially critical areas where ready-to-

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eat foods are handled and displayed. A safe food-handling instruction label provides helpful food-handling information for the consumer on all raw or partially pre-cooked or not readyto-eat meat and poultry. The label was designed to educate the consumer for storage, preparation, and handling raw meat poultry products in the home. Based on the discussion of Palacio (2008), he said that HACCP is not, and was never intended to be, a standalone food safety program. Rather, HACCP is intended to be a part of a larger system of control procedures. Hazards can be categorized by type such as microbiological, chemical and physical. There are hazards that occur in foodservice when food material is received. An example of this is salmonella on eggs. The second group of hazards is environmental hazards and would include procedural failures such as cross contamination from equipment that has not been properly cleaned and sanitized. Strianese (2008), cited that
sanitation is the development and application of sanitary measures for public health. This is simply means that when customers enter a restaurant to eat, the food and conditions of the restaurant are clean enough so that people will not get sick eating there. The National Institute for the Food Service Industry (NIFI) define sanitation this way: “In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or otherwise harmful agents. In many communities the restaurant must have a permit to operate, which is issued by the local health government. The Maya Kitchen, Managing a Food Safe Kitchen states that food sanitation is more than just cleanliness. It includes al practices involved in protecting food from risk contamination, harmful bacteria, poisons and foreign bodies. It should begin with personal

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hygiene, the safe handling of foods during preparation. Food contamination can be prevalent in the food service operation, and food-borne illness is recognized as a major health problem today. The quality of food depends on its condition when purchased and the time-temperature control during its storage, preparation, and service.

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Synthesis of the Reviewed Literature Based on the conceptual of the study, every restaurant employee and manager is responsible for preparing and serving quality and safe food products. Each employee and manager must be thoroughly familiar with basic food safety and sanitation practices. There are several ways in food safety training, observing performance on the job, testing food safety knowledge, and identifying areas of weakness. The entire staffs need general food safety knowledge. Good training can prevent food-borne illness. Governmental agencies enforce laws and rules to protect food against adulteration and contamination. According to the FDA Food Code, it is not a law rather it is a set of recommendations designed for use as a model by state and local jurisdictions when formulating their own rules and
regulations. The goal of cleaning is to remove visible soil while the goal of sanitizing is to reduce the number of harmful microbes that may be present in a clean surface. That HACCP is not, and was never intended to be, a standalone food safety program. Rather, HACCP is intended to be a part of a larger system of control procedures. Hazards can be categorized by type such as microbiological, chemical and physical. There are hazards that occur in foodservice when food material is received. Sanitation is the development and application of sanitary measures for public health. This is simply means that when customers enter a restaurant to eat, the food and conditions of the restaurant are clean enough so that people will not get sick eating there. The National Institute for the Food Service Industry (NIFI) define sanitation this way: “In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with diseasecausing or otherwise harmful agents. Managing a Food Safe Kitchen states that food sanitation is more than just cleanliness. It includes al practices involved in protecting food

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from risk contamination, harmful bacteria, poisons and foreign bodies. It should begin with personal hygiene, the safe handling of foods during preparation. Research Studies Hoffman, et al., (2010), discussed that this paper provides an overview of developments in food safety policy in major industrial countries and of economic analysis of this policy. It describes the elements of a risk-based, farm-to-fork food safety system as it is emerging in OECD countries guided by discussions through Codex Alimentarius and traces its roots in the development of risk management policy in the United States. The goal of this paper is to provide a non-technical introduction to food safety policy and economics for students, economists and others interested in food safety policy, but new to the field. According to Arendt, et al., (2007), he mentioned that this research incorporated a mixed-methods approach to develop an instrument for measuring retail food service employees’ motivational factors related to following food safety practices. Using a exploratory design for instrument development, a
sequential data collection and analysis approach was taken. Instrument pilot testing revealed a reliable instrument with three factors related to external motivation. Additional items were added to also assess internal motivators. The final tool contained 35 questions assessing internal and external motivational factors. Uses of the instrument to help identify employee motivators are discussed. Asian Journal of Food and Agro-Industry (2009), stated that with growing international trade, food safety has emerged as an important global issue. The present research was an attempt to study the food safety research in India in the past ten years during 1995-2005. Many studies were focused on detection of pathogenic microorganisms,

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adulterants and contaminants in food. However, there is a striking paucity of reliable data on important issues like evaluation of risks through adulterants, additives and contaminants. Consequently, the protection of diets from these hazards must be considered one of the essential public health functions of any country, which emphasizes the need for total diet studies. Mitchell (2005), cited that in this study the basic economic theory behind food safety regulation, and its predicted effects on trade. Food safety issues are becoming increasingly important in the arena of international food trade. As countries begin to lower agricultural tariffs and become increasingly integrated into world markets, they purchase more food from abroad. As consumers grow wealthier, they also focus more on the attributes of their food, its safety, nutrition, and environmental friendliness. Increased income can mean an increased willingness to pay for such characteristics. Consumers demand food safety, and food producers are willing to provide it. However, consumers often lack information about products that they buy, and might not consider social costs, like lost workdays resulting from a food borne illness, in their purchasing decisions. This incomplete information, coupled with the costliness of some food safety provisions, can mean that the government needs to regulate food safety. Indeed, most nations have laws that regulate the safe production of food within their borders, but no country has jurisdiction over production
outside of its borders. A country can regulate the products entering its borders, but enforcing these standards is difficult and costly, as it requires sampling and testing many shipments. Consumers therefore consume not only food from abroad, but also the services of other countries’ food safety regimes. The desired level and form of food safety regulation may vary among countries, and exporting firms might have difficulty complying with multiple safety regimes. Differences in

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food safety regulations can lead to trade conflicts, but can also lead to increased dialogue on food safety standards. Some conflicts over food safety lead to reductions in trade, while other conflicts are settled amicably. Sometimes, conflicts can even lead to improvements in food safety, as firms comply with the stricter safety regimes of their trading partners. Wilson, et al, (2009), stated that this research examines the effects of the enhanced food safety standards imposed in developed countries on seafood exports to these country markets. New impositions of food safety regulations in three major markets are analyzed, including Hazard Analysis Critical Control Points (HACCP) in the US (1997), Minimum Required Performance Limits (MRPLs) in the EU (2002), and the Food Safety Basic Law in Japan (2003). The paper employs a gravity model with bilateral pairs and country-by-time fixed effects to estimate panel data from the UNCOMTRADE database for the period 19922005. The results show that the stringency of food safety regulations caused a loss of markets for seafood exporting countries. Among three investigated markets, the Japanese policies were estimated to be the most stringent with an average annual reduction of 79.6% of seafood export value to the country, holding other factors constant. The US HACCP was associated with 58.9% reduction in average annual seafood export to the US, while the reduction caused by the EU MRPL was 57.8%, everything else equal. Using trade data disaggregated at product level, this study found that different food safety standards had differential effects on seafood products. The enforcement of the Japanese laws, the US HACCP, the EU MRPL caused a respective average loss of 91.1%, 81.2%, and 71.6% to fresh fish trade in these markets. The Japanese policies also caused a reduction of 73.3% of
annual export value of crustacean and mollusks to the country. However, dried fish was not significantly hurt by the standards in all three markets, under the studied period.

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Additionally, the US HACCP was estimated to have cumulative effects on trade, with greater elasticity in the long run (-60.1%) relative to that in the short run (-44.7%). Finally, findings in this paper suggested that addressing omitted variables and endogeneity in the gravity equation are important to avoid underestimating the effects of policy variables. Fernandez, et al, (2007), mentioned that the objectives of the study are to develop an Occupational Safety and Health (OSH) program for Adriste Philippines, Inc. (API). This study determined the existing OSH practices of the company and OSH requirements of Department of Labor and Employment (DOLE) in order to check if API complied with the standards set by the government. Likewise, recommendations were proposed to improve the API’s OSH practices. It also points out on how API can benefit from the study. Descriptivedevelopmental method of research was employed. Data were gathered through checklistquestionnaire from selected number of administrative employees, workers and line leaders in each section who served as the respondents of the study. In addition, structured interview questionnaire was prepared and used to validate the research instrument checklist. Gap analysis was likewise done prior to the development of an OSH program. Drago, et al, (2007), stated that the servers in a small college town were asked to take part in an interview to assess perceptions of their use of nonverbal communication, how they believe nonverbal communication affects tipping behavior, and whether or not they received formal training in nonverbal communication tactics. communication with rapport in the service interaction. The study also links nonverbal Results concluded that servers

believe they use nonverbal communication in numerous ways that nonverbal communication can have an effect on the customer’s tipping behavior, and lastly, that servers have received little to no formal nonverbal communication training.

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Abrenica, et al, (2009), discussed that the customer’s preference in the choice of their spa that they will patronize. They aim to prove that the management facilitates their sanitation practices and how they deal with the customer needs in terms of satisfaction. The researchers also aim to provide information to the customer on what to expect when it comes to sanitation. The research design used was survey method in which the researchers distributed 40 survey questionnaires to be answered by the chosen respondents. There were selected based on the purpose of the study. The chosen respondents of the study were selected people by various professions. After assessing and describing the contribution of the respondents, the researchers recommend improvement about the service they’re giving to the guests. Barba, et al, (2009), studied that the 3rd year and 4th year college students perceives the cleanliness in the university canteen. The researchers used a descriptive type of method for gathering data. There are 50 respondents for the study that consist of 3rd and 4th year students. Based from the findings, the researchers recommend that the LPU canteen must maintain their standing as a safe place to eat due to their implementation of proper personal hygiene among the canteen employees and also their good cleaning procedures that are observed by the students. The canteen should avoid having some negative issues just like they have occurred before due to some health issues about the foods that they are serving and because of that they must be more careful in handling, preparing and serving the food. Based from the researchers the canteen management must improve their cleaning operations not only at the dining area but also in their kitchen for the safety of their customers because they are the one who is responsible for the safety of their customers.

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Dela Cruz, et al, (2009), cited that the perception of the students towards the cleanliness and sanitation practices implemented in the school Café. They have a total of 50 respondents that have Catering and Banquet and 6
custodians. The researchers used a descriptive type of research in gathering data and information, they used survey questionnaires and distributed to the respondents. The Café was given a satisfactory rating in terms of their cleanliness and sanitation. Prior to the facilities, equipments and ventilation all got satisfactory ratings from the respondents. Ballon, et al, (2009), mentioned that the study was the assessment and effectiveness of the park in promoting environmental awareness to the park-goers was the aim of this whole study. They used a descriptive method of research for gathering data in this study. The essential in the pursuance of the study and as an instrument is a questionnaire, and it was used to attain desired results in answering the results of the statement of the problem. The researchers aimed at the total of 50 respondents by getting 10% of the maximum number of walk-in park-goers every week which is 500. The survey was done inside the park while the respondents are touring at the park. They found out that Eco Park was effective in promoting environmental awareness according to the perception of the respondents. The facilities and activities inside the park were rated effective by the park-goers and most of the respondents want a fee guided tour. Mallari, et al, (2009), discussed that the perceptions of the enrolled students towards the cleanliness in culinary laboratories in the school. There were 2 groups as the respondents

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of this study, the 50 enrolled students this summer and 3 culinary laboratory custodians. The researchers used survey questionnaire and was distributed among the respondents as part of the descriptive method of the research and an interview questionnaire method for the culinary laboratory custodians for additional information. The researchers found out that the expectations of students with regards with the cleanliness of the culinary laboratories are not met, but they are not disappointed because it only means that the cleanliness of the culinary laboratories are fair enough as for the respondents. Tubera, et al, (2009), studied that the study is about the safety measures that a culinary student must follow during laboratory hours to prevent work-related injuries. The total of respondents is 50 students. They used survey questionnaire as their descriptive method of research. The
researchers discovered that the major causes of work related injuries of the students are negligence or human error. Majority of their respondents are female and has an age bracket of 17 to 20 years old and most are 4th yr students. They found out that majority of the students has only limited knowledge about their safety during their cooking laboratory hours because some students think that all they need to know is to finish the allotted given time by their professors to work in the kitchen so it means that sometimes they are not aware of the physical hazards they might encounter. Based from their survey the students are has only a little knowledge about the HCAAP. The students only knew the use of some kitchen equipments or utensils only by the help of the school custodian or their professors. Majority of the students are satisfied with the safety measures that they are practicing now in their school. They used a survey questionnaire as their descriptive method of research.

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Based on the study of Naungayan, et al, (2009), he sited that the study is about the safety and sanitation practices as perceived by the guest of a Restaurant at Makati Cinema Square. The study found out what are the customer’s perception on sanitation and safety practices of the Restaurant and what are the factors to consider in determining sanitation and safety practices in terms of Hygienic staff and Food Safety. This was study conducted during the summer class of academic year 2009. The safe food consumption causes numerous outbreaks. Based on the study conducted in the United States, there are 76 million cases of illness caused by unsafe food handling and those cases led to 325 hospitalization and 5,000 deaths. Clean kitchen, hygienic employees, well sanitized utensils and well maintained equipments used in the operation was the finest defense against the bacteria that causes food borne illness. To exemplify the sanitation and safety practices being utilized in the Restaurant they’ve used a descriptive method of research. There were 50 respondents. As for their data gathering there’s a questionnaire floated by the researchers, an interview with Quality Assurance Officer of the Restaurant of photo documentation of the establishment was used to gather information. There are three parts
alienated in the presentation of data. One was describing the respondent’s profile, another part shows the respondent’s perception towards the sanitation and last part illustrates the evaluation of respondents toward safety and sanitation practices. Based on the information gathered by the researchers, sanitation and safety practices are being emphasized in the Restaurant, just like in any other restaurants they are following and implementing the sanitation and safety practices. The employees are well trained when it comes in safe handling of food and proper hygiene.

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Synthesis of the Reviewed Studies This paper provides an overview of developments in food safety policy in major industrial countries and of economic analysis of this policy. The paper employs a gravity model with bilateral pairs and country-by-time fixed effects to estimate panel data from the UNCOMTRADE database for the period 1992-2005. The researchers also aim to provide information to the customer on what to expect when it comes to sanitation. Food safety issues are becoming increasingly important in the arena of international food trade. Differences in food safety regulations can lead to trade conflicts, but can also lead to increased dialogue on food safety standards. Some conflicts over food safety lead to reductions in trade, while other conflicts are settled amicably. They found out that majority of the students has only limited knowledge about their safety during their cooking laboratory hours because some students think that all they need to know is to finish the allowed given time by their professors to work in the kitchen so it means that sometimes they are not aware of the physical hazards they might encounter.

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CHAPTER 3 RESEARCH METHODOLOGY This chapter presents the process and the totality of procedures through which this study was established. This part covers the discussion on the research design employed in this study, the respondents of the study and the data gathering instruments. The method of data collection and statistical treatment are also presented. Research
Design The research design used for this study was descriptive method because it provides the important information and it is accurate for data collecting method and the relevance of the information gathered for the solution of pertinent problems in our research. Descriptive research design is a scientific method which involves observing and describing the behavior of a subject without influencing it in any way. Research in this area has often involved the observation of customers of Classic Savory Restaurant. In observing the behaviors of customers of Classic Savory Restaurant in which learning is apparently occurring, certain commonalties have been identified. The researchers who have investigated this area have engaged themselves in a type of observational research.

Respondents of the Study The respondents of the study were the customers of Classic Savory Restaurant in Binondo Manila. There were 50 respondents. The researcher used a stratified random sampling in which each individual is chosen randomly and entirely by chance, such that each individual has the same probability of being chosen at any stage during the sampling process.

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The sampling technique used in this study is Slovin Technique. Slovin’s formula allows a researcher to sample the population with a desired degree of accuracy. It gives the researcher an idea of how large his sample size needs to be to ensure a reasonable accuracy of results. Slovin’s formula is written as: n = N / (1 + Ne^2) Where: n = Number of samples N = Total population e = Error tolerance

Data Gathering Instruments The research instrument that was used in the study was survey questionnaires through customers. The given items were comprehensive structure so that respondents shall answer the tool with limited confusions. The questionnaire was prepared in English and composed of two parts. Part I focuses on the demographic profile such as age, gender, and educational attainment. Part II contains a specific item which focuses on assessing the cleanliness and sanitation of Classic Savory Restaurant in terms of facilities & amenities, food, and beverage. Data Gathering
Procedure The researchers asked permission and approval through a letter and supported by the Thesis Adviser, Hospitality Management Chairperson, and the Dean of the College of Business Administration in Adamson University. Upon the approval, the researchers visited the Classic Savory Restaurant in Binondo and presented the approved letter to the manager of the restaurant.

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The researchers conducted a pre-survey to provide the best possible evaluative feedback from the customers. After the pre-survey, the researchers distribute the questionnaires to the 50 customers of Classic Savory Restaurant. Then, tabulated the data that is been collected. And finally, the researchers analyze the results and validated it. Statistical Treatment The data collected on the socio demographic profile of the respondents such as age, gender and educational attainment were converted to frequency and percentage. Percentage Distribution was also used to assess the cleanliness and sanitation of Classic Savory Restaurant in Binondo. Frequency distributions can show either the actual number of observations falling in each range or the percentage of observations. Frequency and Percentage Distribution is computed by using this formula:

P = f ÷ n X 100 Where: P = Percentage f = number of responses n = total number of respondents

To give due importance to each item under consideration on the assessment of cleanliness and sanitation between facilities & amenities and food & beverage services offered by Classic Savory Restaurant. The mean (also known as average), is obtained by dividing the sum of observed values by the number of observations, n. Although data points fall above, below, or on the mean, it can be considered a good estimate for predicting subsequent data points.

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Weighted

Mean

is

computed

by

using

following

formula:

Where:

= arithmetic mean f = frequency x = scale value n = total frequency

Measure of Correlation The calculated chi squared value can be correlated to a probability. If this probability is greater than 0.05, the null hypothesis is true and the observed data is not significantly different than the random. Chi Square is employed to test the difference between the food and beverage services and facilities and amenities offered by Classic Savory Restaurant as assessed by their customers. Chi Square can also be used to test the hypothesis and it is computed by using this formula:

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Pearson’s r is designed so that the correlation between food and beverage, and facilities and amenities are the same. To achieve this property, Pearson’s correlation is computed by dividing the sum of the xy (Σxy) by the square root of the product of the sum of the x2 (Σx2) and the sum of the y2 (Σy2). It is typically denoted by r and it is a measure of the correlation (linear dependence) between two variables X and Y. The resulting formula is:

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CHAPTER 4 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA This chapter summarizes the findings and presents the conclusions and recommendations based on the result of the study. The subsequent paragraphs discuss the obtained results from the data analysis by means of tables and charts. This chapter offers and provides recommendations for the improvement of the learning experience and for further research. Part I. Demographic Profile Table 1.1 Age of the respondents

f 15 – 20 years old 21 – 25 years old 26 – 30 years old 31 – 35 years old 36 – 40 years old 41 years old & above Total : 0 4 2 5 13 26 50

% 0 8 4 10 26 52 100

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As could be gleaned from the table 1.1, it shows that 52 percent of the respondents belongs to the ages 41 years old & above; 26 percent of the respondents fall between the ages of 36 – 40 years old; 10 percent of the respondents belong to the age of 31 – 35 years old; 8 percent of the respondents belongs to 21 – 25 years old; and 4 percent of the respondents belongs to the ages of 26 – 30 years old. Analysis: It reveals that most of the customers of Classic Savory Restaurant belong to the age of 41 years old and above. It belongs to the stage of middle adulthood (middle adulthood stage is between the ages of 40 – 65 in which they patronizes the original taste of food and the authentic style of place of Classic Savory Restaurant.

Table 1.2 Gender of the respondents

f Male Female Total : 26 24 50

% 52 48 100

Based on the table 1.2, it shows that 52 percent of the respondents are male and 48 percent of the respondents are female.

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Analysis: Results reveals that majority of the customers of Classic Savory Restaurant are male because usually men loves Chinese foods. They are fond of the taste of the food as well as the good service that they are offering that the Classic Savory Restaurant is offering. In addition, studies found that health beliefs and weight control motivation may explain up to 50 percent of gender differences in food choice. Table 1.3 Educational Attainment of the respondents

f High school College Graduate Post – Graduate Total : 5 22 23 0 50

% 10 44 46 0 100

According to the table 1.3, it shows that 46 percent of the respondents are graduates. 44 percent of the respondents are college and 10 percent of the respondents are High school.

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Analysis: This reveals that most of the customers of Classic Savory Restaurant are graduates. They find Savory as a meeting place for them to do some transactions like meetings (lunch or dinner meetings) and have a get together with their friends or families. Part II. Table 2 Results on the Assessment of the Cleanliness and Sanitation of Classic Savory by their customers Weighted Mean Verbal Interpretation 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. A. Facilities & Amenities Parking Area Washroom Dining Area Kitchen Area Receiving Area B. Food Fried Chicken Siopao Pancit Roasted Turkey Chopsuey C. Beverage Water Ice Tea Soft drinks Juice Beer Ranking

2.16 2.1 2.38 2.22 1.98 4.42 4.24 4.46 4.56 4.52 3.48 4.6 4.44 4.6 3.72

Fair Fair Fair Fair Fair Very Good Very Good Very Good Excellent Excellent Good Excellent Very Good Excellent Very Good

3 4 1 2 5 4 5 3 1 2 5 1 3 2 4

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According to Table 2, it shows that Facilities and Amenities in terms of Parking Area, Washroom, Dining Area, Kitchen Area, and Receiving Area got an interpretation of FAIR. Because the overall facilities and amenities of Classic Savory in Binondo Manila needs improvement. It needs repair or refurbished in overall design of their restaurant. It is very old and the customers nowadays would prefer to go to a restaurant with a unique ambiance. In terms of Food, Table 2 shows that the Fried Chicken, Siopao and Pancit got a verbal interpretation of very good, because in the history of savory Fried Chicken is one of the specialty of this restaurant. The founders of this restaurant are the Ting brothers and they are all Chinese. Siopao and Pancit is one of the local foods in China so Savory also serves it good. Roasted Turkey got an excellent interpretation and Chopsuey, because we all know that Filipinos Love to eat. In the beverage, the Ice Tea and other Juices are excellent because it is healthier than other beverages. The Soft Drinks and Beer got the verbal interpretation of very good, because most of the customers dine at Savory Restaurant are adult and they are men, usually they order beer and soft drinks instead of ice tea and juices.

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Table 3 Summary on the Assessment of the Cleanliness and Sanitation of Classic Savory by their customers Variables Facilities & Amenities Food beverage Grand Mean Weighted Mean 3.44 3.52 3.68 3.55 Verbal Interpretation Good Very Good Very Good Very Good G VG VG VG Symbol

Legend: Scale 4.51 – 5.00 3.51 – 4.50 2.51 – 3.50 1.51 – 2.50 0.51 – 1.50 Interpretation Excellent Very Good Good Fair Poor Symbol E VG G F P

Table 3 shows that facilities and amenities has a mean score of 3.44 which interpreted to be good. A mean score of 3.52 for food is interpreted to be very good while beverages has a mean score of 3.68 and interpreted to be very good. And having a grand mean score of 3.55 which interpreted to be very good.

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Analysis: This could mean that cleanliness and sanitation is greatly observed by the Classic Savory Restaurant and they give a very good service especially in food and beverage services.

Table 4 Result on hypothesis testing on the difference between the food and beverage Services and facilities and amenities offered by Classic Savory Restaurant As assessed by the customers Variables Weighted Interpretation Mean ChiSquare (x ) Facilities & Amenities Food & 3.60 Very Good 151.16 8 15.507 REJECTED significant 2

Degree of freedom (df)

Table Value

Decision on Ho

Verbal Interpretation

3.44

Good

151.16

8

15.507 REJECTED significant

Beverage

Table 4 shows the differences between the food and beverage service and facilities and amenities as assessed by the customers of Classic Savory Restaurant. Data depicted that the proponents rejected the null hypothesis, since the computed value of 151.16 is greater than the tabular value of 15.507 with a significance level pegged at .05;

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Analysis: Therefore the null hypothesis of assessment of the cleanliness and sanitation of the food and beverage service are no different from facilities and amenities are rejected. Hence, accept the alternative hypothesis of assessment of the cleanliness and sanitation of the food and beverage has a significant difference from facilities and amenities offered by the Classic Savory Restaurant in Binondo Manila. Table 5 Relationship of the profile variable of the respondents on the cleanliness and sanitation of the restaurant

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Since the tabular value of 2.021 is less than the computed value of 9.23, 6.93, and 6.93 therefore, reject the null hypothesis and accept the Ha or the alternative hypothesis, hence, the relationship is significant at the .05 level. It means that there is a real correlation between the profile variable of the respondents and the cleanliness and sanitation of the restaurant. Analysis: Age There is a high positive correlation between the ages of the respondents. It means that the higher the age, the more observant they become in seeing the cleanliness and sanitation of a restaurant. Gender A perfect correlation with regard to gender. It means that there’s an absolute relationship between male and female respondents with regard to observing the cleanliness and sanitation of a restaurant. Educational Attainment This revealed a perfect correlation between the educational attainments of the respondents. It means that the higher the
educational attainment the higher his or her observation with regard to the cleanliness and sanitation of a restaurant.

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CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS Summary Content The study on “Cleanliness and Sanitation of the Food Service Offered by Classic Savory in Binondo Manila as Assessed by their Customers” was conducted. The study was done to determine if there is significant difference on the assessment of cleanliness and sanitation used Classic Savory restaurant. This study was conducted to selected customers, with a total number of 50 respondents. The variables that were being considered in the analysis was the socio demographic profiles of the respondents namely age, gender and educational attainment. This study utilized the descriptive design. The researcher sought to answer the following sub problems: 1. What is the profile of the respondents in terms of : 1.1 Age 1.2 Gender 1.3 Educational Attainment? 2 How do the respondents assess the cleanliness and sanitation of the restaurant with regards to: 2.1 Facilities and Amenities 2.2 Food 2.3 Beverage?

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3

Is there a significant difference on the assessment of cleanliness and sanitation between food and beverage service and facilities and amenities offered by Classic Savory Restaurant?

4

How do the profile variables of the respondents relate to the cleanliness and sanitation of the restaurant?

The researcher was able to formulate the following hypothesis: Ho: There is no significant difference on the assessment of cleanliness and sanitation
between food and beverage service and facilities and amenities offered by the Classic Savory Restaurant in Binondo Manila. A survey questionnaire was constructed to identify the socio-demographic profile of the respondents and assess the cleanliness and safety of the establishments. Findings The current findings add substantially to our understanding on cleanliness and sanitation of food services offered by Classic Savory Restaurant. The most obvious findings to emerge from this study are: 1. Age It reveals that most of the customers of Classic Savory Restaurant belong to the age of 41 years old and above. It belongs to the stage of middle adulthood (middle adulthood stage is between the ages of 40 – 65) in which they patronizes the original taste of food and the authentic style of place of Classic Savory Restaurant.

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2. Gender Results reveals that majority of the customers of Classic Savory Restaurant are male because usually men loves Chinese foods. They are fond of the taste of the food as well as the good service that they are offering that the Classic Savory Restaurant is offering. In addition, studies found that health beliefs and weight control motivation may explain up to 50 percent of gender differences in food choice. 3. Educational Attainment This reveals that most of the customers of Classic Savory Restaurant are graduates. They find Savory as a meeting place for them to do some transactions like meetings (lunch or dinner meetings) and have a get together with their friends or families. 4. Assessment on cleanliness and sanitation of Classic Savory Restaurant It shows that facilities and amenities have a mean score of 3.44 which interpreted to be good. A mean score of 3.52 for food is interpreted to be very good while beverages has a mean score of 3.68 and interpreted to be very good. This could mean that cleanliness and sanitation is greatly observed by the Classic Savory Restaurant and they give a very good service especially in food and beverage services. 5. Result on hypothesis testing Data depicted that the proponents rejected the null hypothesis, since the computed value of 151.16 is greater than the tabular value of 15.507 with a significance level pegged at .05; Therefore the null hypothesis of assessment of the cleanliness and sanitation of the food and beverage service are no different from facilities
and amenities is rejected. Hence, accept

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the alternative hypothesis of assessment of the cleanliness and sanitation of the food and beverage has a significant difference from facilities and amenities offered by the Classic Savory Restaurant in Binondo Manila. Conclusions The following conclusions can be drawn from this study which is the Cleanliness and Sanitation of the Food Service Offered by Classic Savory in Binondo Manila as Assessed by their Customers: 1. Most of the respondents of Classic Savory Restaurant are male, with an age of 41 years old and above, and they are already graduates. Therefore, they are more stable and can afford to dine at Classic Savory Restaurant and they could also find Savory as a meeting place for them to do meetings with their friends or families. 2. The result on the assessment of cleanliness and sanitation of Classic Savory Restaurant is interpreted to be Very Good. It is greatly observed by the Classic Savory Restaurant that is why they give their customers a very good service especially in food and beverage services. 3. The result shows that there is a significant difference on the assessment of cleanliness and sanitation with regards to facilities and amenities, food and beverage offered by Classic Savory Restaurant in Binondo Manila.

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Recommendations Based on the findings, the researchers recommend the following: 1. Classic Savory Restaurant should renovate their facilities to attract more guests and improve their sales. 2. They should add new meal combinations like rice meal and a dessert. 3. Try new ways or techniques of serving their foods showing how clean and sanitized their food are. They can show it through pictures and print it on their flyers. 4. They should purchase a POS system for fast service and to improve their system. 5. They should continue observing HACCP procedure to maintain cleanliness and sanitation services of their restaurant.

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APPENDICES

56 QUESTTIONAIRE An Assessment on Cleanliness and Sanitation of the Food Service Offered by Classic Savory Restaurant to their Customers. Part 1. Demographic Profile Direction: Please check the answer that best corresponds to your answers. 1. Age: 15-20 years old 21-25 years old 26-30 31-35 36-40 40 and above 2. Gender : Male Female Highschool College Graduate Post Graduate

3. Educational Attainment:

Part II. Assessment Direction: Please check the answer that best corresponds to your answers. Five being the highest and one being the lowest.

Facilities and Amenities Parking Area Washroom Dining Area Kitchen Area Receiving Area

5 Excellent

4 Very Good

3 Good

2 Fair

1 Poor

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5 Foods Fried Chicken Siopao Pancit Rosted Turkey Chopsuey Excellent

4 Very Good

3 Good

2 Fair

1 Poor

5 Beverage Water Iced Tea Softdrinks Juice Beer Excellent

4 Very Good

3 Good

2 Fair

1 Poor

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Bibliography

Arduser,L. et.al., Factors Affecting Food-Borne Illness; HACCP & Sanitation in Restaurant and Food Service Operations, A Practical Guide Based on the FDA Code; 2008 National Restaurant Association, Serve Safe Essentials; 2008 David M., H.S.D., et.al. Accidents Prevention and Crisis Management; Food Safety Fundamentals; 2007, p.83 David M., H.S.D., et.al. Education & Training are key to Food Safety; Food Safety Fundamentals: 2007, p 13, 83, 14, 13 David M., H.S.D., et.al. The FDA Food Code, Food Safety Fundamentals, 2007. p 13, 11, 77 David McSwane, H.S.D., et.al. Make Sure the work area is Clean & Sanitary ; Food Safety Fundamentals ; 2007, p 86, 283 June Payne- Palacio, et, al, Food Service Management ; 2008 Strianese, A., et , al ,Dining Room& Banquet Management. ; 2008 Sentinel, O., http://articles Orlando Sentinel. com / Keyword /cleanliness ; Sept. 2007 The May Kitchen, managing a food Safe kitchen; A guide on Sanitation for service Professionals: Maya Kitchen Culinary Arts Center, 2007 Hoffman, S., Food Safety Policy and Economics; an Assessment, 2008 Arendt, S., et.al., Development ans Use of an Instrument to measure Retail Food Service
Employees’ Motivation for following Food Safety Practices; An Assessment, 2007 Abrenica, M., et.al., The Level of Satisfaction Towards Cleanliness as Perceived by the Customers of Wensha Spa; An Assessment,2009

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Barba, V., et.al., Cleanliness of Lyceum of the Philippines University Canteen as perceived by the 3rd yr and 4th yr CIHM students; An Assessment, 2009 Dela Cruz, J., et. al., Level of Satisfactions of HRM-CLM students Towards the Cleanliness and Sanitation Practices Implemented in the Le Café; An Assessment, 2009 Wesley, J., et.al., Perception of Visitors on Safety Levels in Adventure Zone Facilities of La Mesa Eco Park; An Assessment, 2009 Mallari, N., et. al., Perception of CIHM Enrolled Students towards the Cleanliness of Culinary Laboratories of Lyceum of the Philippines; An Assessment, 2009 Tubera, J., et. al., The Perception of HRM Students of Lyceum of the Philippines University on the Safety Measures of Cooking during their Laboratory Hours; An Assessment, 2009 Naungayan, C., et. al., Sanitation and Safety Practices as Percieved by the customers of Shakeys Restaurant at Makati Cinema Square; An Assessment, 2009

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Francis Martini E. Tan
1700 Saturno Street Paco, Manila Phone: 091578102589 E-mail: [email protected]

Objectives
To gain work experience and enhance my skills and knowledge by providing quality of service to clientele in various professional settings.

Education

College Level – 4th year Adamson University Bachelor of Science in Hospitality Management 900 San Marcelino Street, Ermita Manila 2008 – present High School Level Arellano University Plaridel Campus Kalentong Street, Mandaluyong City 2002 – 2006 Elementary Level Fernando Ma. Guerrero
Elementary School Pedro Gil Street, Metro Manila 2001 – 2002

Personal Background
Birth date: Birth Place: Age: Citizenship: Civil Status: Religion: Height: Weight: October 25, 1989 Manila 21 years old Filipino Single Catholic 5 feet 4 inches 110 lbs. / 50 kls.

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Seminars & Trainings
August – September, 2009 “Actual Housekeeping Training” City Garden Suites, Ermita Manila – OJT

April 22 – 26, 2009 “Actual Shipboard Training” – OJT M/S San Paolo, Negros Navigation Oceanlink Institute August 02, 2009 “Coffee Sessions with the Academe – BARISTA BASICS” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Coffee Sessions with the Academe – WORLD OF COFFEE” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Bar Seminar” T.G.I.FRIDAYS, Robinsons Galleria August 30 – 31, 2008 “Hotel Familiarization” Days Hotel Tagaytay

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Ederlyn P. Ochoa
138 E. Mendoza Street Ilaya Buting Pasig City Phone: 09321652988 / 6437665 E-mail: [email protected]

Personal Information

NICKNAME: Lady BIRTHPLACE: Pasig City BIRTHDATE: February 27,1990 CIVIL STATUS: Single HEIGHT: 5’2” CITIZENSHIP: Filipino LANGUAGES SPOKEN: Tagalog, English SKILLS: Good English Communication Skills Proficient in basic computer operations

Education

ELEMENTARY: Pasig Catholic College 1998 – 2003 HIGH SCHOOL: Pasig Catholic College 2003 – 2007 COLLEGE: Adamson University, Ermita Manila B.S. Information Technology 2007 – 2008 Adamson University, Ermita Manila B.S. Hospitality Management 2008 – 2011 (present)

Seminars & Trainings

August – September, 2009 “Actual Housekeeping Training” – OJT City Garden Suites, Ermita Manila

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April 22 – 26, 2009 “Actual Shipboard Training” – OJT M/S San Paolo, Negros Navigation Oceanlink Institute August 02, 2009 “Coffee Sessions with the Academe – BARISTA BASICS” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Coffee Sessions with the Academe – WORLD OF COFFEE” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Bar Seminar” T.G.I.FRIDAYS, Robinsons Galleria August 30 – 31, 2008 “Hotel Familiarization” Days Hotel Tagaytay September 2011 “Seminar on Diamond Hotel” Ermita, Manila

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Rhealyn S. Potente
#813 Calixto Dyco Street Paco, Manila 09228326059 E-mail: [email protected]

Objectives

To earn more hands-on experience and knowledge by securing On-the-Job-Trainings.

Education Candagara Elem. School Dagami Leyte Sagkahan National High School Sagkahan Tacloban City Adamson University 900 San Marcelino St. Ermita, Manila Adamson University 900 San Marcelino St. Ermita, Manila

1997-2003 2003-2007 2007-2008

Elementary High School Industrial Engineering

2008-2011

Hospitality Management

Experience Attendant: Redmon’s Internet Place Sta. Ana, Manila From: February 3, 2008 to February 26, 2009 Crew: Golden arches’ Development Corporation (McDonalds) Robinson’s Place Manila From: March 29, 2009 to May 26, 2010 Seminars & OJT Bar Seminar: T.G.I Fridays Robinsons Galleria July 25, 2009 Mr. Glen Manglallan General Manager Mr. Ariel John Tiongson Bar Coach

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Barista Basics Coffee Session with the Academe Gloria Jeans Coffees Robinsons Galleria August 3, 2009 50hrs. Practical Training in housekeeping City Garden Suites Malate Manila August 22, 2009 to September 26, 2010 Actual Shipboard training – OJT Negros Navigation Ocean link Institute

Mr. Michael C. Artajos Guest Speaker

Ms. Liezl Seraspe Professor

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Mark Rio S. Zapanta
816 Inocencio St., Cavite City 0917-506-8826 E-mail: [email protected]

Objectives Education

To earn more hands-on experience and knowledge by securing On-the-Job-Trainings.

College Level – 4th year Adamson University Bachelor of Science in Hospitality Management 900 San Marcelino Street, Ermita Manila 2008 – present High School Level San Sebastian College Recoletos de Cavite Inc. Cavite City 2003 – 2007 Elementary Level Julian Felipe Elementary School Cavite City 1997 – 2003

Personal Background
Birth date: Birth Place: Age: Citizenship: Civil Status: Religion: Height: Weight: March 26, 1991 Cavite City 20 years old Filipino Single Catholic 5 feet 7 inches 170 lbs.

Trainings Attended

Seminar in Over-all Restaurant Operations (09th October 2010) Italiannis Restaurant (Robinson’s Malate) 50-Hours On-the-Job-Training (23rd August – 11th October 2009) City Garden Suites/Lotus Garden Hotel (Manila)

Completed Housekeeping Service Course

5-Days Actual Shipboard Training (22nd – 26th April 2009)

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Negros Navigation/Oceanlink Institute (Pier 2, North Harbor, Manila)

    

Front Office Department Housekeeping Department Food And Beverage Department Galley Linen Section

Skills
 

Asian Cuisine Housekeeping

References

Available upon request.

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Raymond Cesar M. Chavez
8541 Alabastro Street Marcelo Green village Phase 5 Paranaque City Phone: 02-8242593 E-mail: [email protected]

Education

College Level – 4th year Adamson University Bachelor of Science in Hospitality Management 900 San Marcelino Street, Ermita Manila 2008 – present High School Level Treasury of the Golden Word School Las Pinas City 2004 – 2008 Elementary Level Treasury of the Golden Word School Las Pinas City 1998 – 2004

Personal Background
Birth date: Birth Place: Age: Citizenship: Civil Status: Religion: Height: Weight: August 07, 1990 Manila 21 years old Filipino Single Catholic 5 feet 3 inches 110 lbs. / 50 kls.

Seminars & Trainings
August – September, 2009 “Actual Housekeeping Training” City Garden Suites, Ermita Manila – OJT

April 22 – 26, 2009 “Actual Shipboard Training” – OJT M/S San Paolo, Negros Navigation Oceanlink Institute

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August 02, 2009 “Coffee Sessions with the Academe – BARISTA BASICS” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Coffee Sessions with the Academe – WORLD OF COFFEE” Gloria Jean’s Coffee, Robinsons Galleria August 02, 2009 “Bar Seminar” T.G.I.FRIDAYS, Robinsons Galleria August 30 – 31, 2008 “Hotel Familiarization” Days Hotel Tagaytay

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