research for malaysia or boracay my masteral reearch with dr. macarayan
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INTRODUCTION
Background of the Study
The food service industry has been proven to be one of the most promising business
ventures in most parts of the world. In the Philippines, particularly in urban areas, a lot of food
service industries start on good ground, with a high patronage and substantial revenue. It is sad
to note however that such business is not sustained by some entrepreneurs. Others may be able
to maintain a high patronage but they are unable to realize a profitable business most likely
because of poor system of cost control and mismanagement of operation and people.
An effective profitable food service industry requires a good location, elegant and
attractive physical layout and facilities but more specially a well-organized flow of operations
that is well planned and properly managed. Organized system and procedures tailored-fit to the
requirements of the business have to be established and strictly enforced to ensure quality of
service and a profitable return of investment. Indeed, the food service industry has expanded
rapidly in the fast half century especially in the last two decades ranking first in the volume of
sales among all retail outlets.
A conservative estimate is that one of every four meals is planned, prepared and served
outside the family home. Food is always a basic need of every individual. He must eat in order
to live. What he eats will greatly influence himself to keep well, to work, to be happy and stay
longer in this world. Foods are resources of all substances called nutrients, which build and
repair worn-out tissues, supply energy and regulate body processes.
The commercial food service industry in Maramag, Bukidnon has a very flourishing
future and this may be attributed to the increasing number of the food service establishments and
the increasing workforce in food establishments found in the area. Lately, these trends become
sophisticated because of modern scientific processes and technology. The growth of food
service industry is often associated with industrialization. However, as the factories, private and
public establishments increased and became more complex, there is also need to provide modern
services to the employees.
Excellence of food and service, cordial atmosphere, good appearance, convenient
location, and acceptable prices have influence on attracting and holding a profitable clientele.
Very few restaurants could please all patrons for all meals because tastes and fashions in the food
service also change. To capture clientele, effective advertisements of services and location are
advisable.
The growth in heavy patronage or use of food service may be attributed in the socio-
economic trends of time and an awakened interest in the health and well-being of the people.
There must be a plan to meet the style which can be used as guideline by the person responsible
for planning the menus. The ultimate goal is to provide appropriate and efficient facility for the
production and services of high quality, attractive, wholesome food which is also pleasing to the
clientele and at reasonable price. There is a need for adequate and up-to-date information that
can provide bases for upgrading food service operations to meet and need of growing demands
of people for nutritious, safe, and reasonable priced meals.
Moreover, in planning meals, good nutrition is the most important factor affecting health
growth and mental development of an individual. It is therefore most important that foods
should be properly handled in order to retain their nutritional value as much as possible.
Objectives of the Study
This research aimed to determine the present status on the implementation of the
municipal ordinances of the food service establishments in Bukidnon.
Specifically, this study seeks to:
1. Identify the profile of the selected Commercial food service establishment and
selected workers.
2. Determine the level of awareness of the workers/proprietors on the implementation
of municipal ordinances with regards to the food service centers.
3. Identify major problems of the selected food service establishments.
Significance of the Study
The study is focused on the implementation of municipal ordinances among selected food
service establishments in Maramag, Bukidnon known as a fast-urbanizing community in terms of
food service industry. This study will help describe and determine the major problems met by
the food service employees as well as their success and failure.
Moreover, there is a need to study the food service establishments since we are the
clientele who usually cater to the different food services for variation in our food. The result of
the study will provide a better understanding and guidance of the proper implementations of
municipal ordinances, and appreciation of food service management of employees as well as the
guest of the food service establishment who usually cater to satisfy their needs.
The study will further provide additional information and possibly improve the various
aspects of private and public food service establishments in Maramag, Bukidnon in upgrading
quality of food services. Implementing better food services could provide additional training
ground for students majoring in food services from nearby tertiary schools.
Limitation of the Study
This study is limited only to fifteen (15) selected food service centers in Maramag,
Bukidnon which were selected according to the number of menu available and a number of
clientele served in a day.
THEORETICAL FRAMEWORK
Review of Related Literature and Studies
Food service industry refers to all activities related to the serving of food away from
home. It is now preferred by the people, since it clearly includes all type of public situation
encountered. The food service industry is very important in the Philippines in terms of sale and
the total number of workers employed, while the food processing industry has consistently taken
advantage of technological advances to increase its productivity. To reduce its cost, the food
service industry has continued to operate using the method employed since the earliest days of
existence. At this time of modern technology however, the food services have to go with the
current trends to attract customers.
Sanitation
As stated by Concepcion (1987) food service managers must be trained to exercise
particular care in the use of safe procedure. The management too has responsibility for
providing adequately refrigerated and heated storage space for the kind and amount of food to be
prepared. It was further emphasized that quality of food refers to the wholesomeness, cleanliness
or freedom from undesirable substance. It may denote a degree of protection in shape,
uniformity of size and freedom from blemishes. It may also describe the extent of its desirable
characteristics of color, flavor, aroma texture, tenderness and maturity.
The study of Capistrano (1994) revealed that every person who eats away from home in a food
service establishment has the right to expect that the food served is safe for human consumption.
Likewise, every food service manager has the responsibility to ensure that all foods served in his
establishment is safe and wholesome.
Personnel Management
However, Palacio and Theist (1998) emphasized that school food service is inevitably a
part of the larger story of the rapid development of public education. As reform streaming, the
industrial revolution began to free society the supposed necessity of child labor, unemployment
among children of school age, until increase and concern with education soon became evident.
School food service is most effective when dietitians, school administrators, food managers, and
allied groups, recognize its value in the child’s mental and physical development. Then they can
work together to make the foodservice not just a “feeding program”, but rather a nutrition
program for all students as part of their learning experience.
It was revealed further by Theist (1981) that the school food service varies as much as the
size and location of schools involved. Small independent schools may have simple food
preparation and service supervised by a cook or manage with one or two employees or part time
student helper but large city school systems often use a centralized production kitchen and
deliver meals for service to individual schools in the system.
Shock Stefanelli (1992) emphasized that many supermarket companies are making a
major investment in daily operations and are willing to employ expensive chefs to develop
prepared foods for customers take out. Complicating one’s efforts to compete with the
supermarket industry however is the fact that it generally will offer more attractive mark
schedules and pay more than the typical food service operators.
Menu Planning
According to West and Wood (1994), restaurant management in the 1990’s offers a rich
blending of traditional and entrepreneurial styles of restaurant’s operation and service. The fast
foods type restaurant has been renamed quick serve in a direct response to customer’s demand
for healthier food and wide range of menu items served in a timely fashion. Restaurant
ownership and management in the 1990’s offers challenges in operating well-managed business
which provides high-quality food and service to their customers.
West (1985) regarded food service as the provision of the food for one’s needs for a
group of clientele, like one’s own employees or for different customers as in restaurant.
Preparing food for the self and family is the simplest kind of food service. Catering to a group of
professionals, holding a conference or convention need more complex type of food service. The
most complex type is one that continuously contributes and provide food service to many and
varied customers as hotels, restaurants or in big firms offering food service to their employees.
According to Bennon (1990) one’s culture determines the individual food patterns. Food
is a combination of other foods that are determined and perpetuated by one’s culture. Food
patterns differ markedly from one culture to another. Grasshoppers, balud mouse or roast dog
may be delicacies in some parts of the world whereas in other areas these would be unthinkable
for human to consumer. Whereas in others they are taboo, at least for some member of the
group, not everyone in a cultured group eats exactly alike. He further stressed however that
when family food budget is restricted because of financial problems, less expensive foods must
make up larger share of the menus offered. When budgets are liberal, more convenience items
and snack foods are often purchased and “eating out” occurs more frequently.
As cited by Holmberg (1983) that “eating out” whether it be snacks or complete dinners,
has become a firmly entrenched habit, as an alternative to home food preparation and clean up,
and as a leisure and recreation activity. Total away–from–home food expenditures today,
including meals eaten in an institutional sitting. Food service operations, the umbrella for away-
from-home eating places rage from functional vending machine to the elegant full service
restaurant, including: schools, colleges and universities.
Food Production
It was emphasized by Diaz (1990) that commercial food services at present range from
the formal ala carte and table d’ hote used in exclusive restaurants and hotels, dining rooms that
are available at drive inns, especially in restaurants featuring such items as sea foods, chicken or
prime ribs of beef or those with foreign foods and atmosphere that have become increasingly
popular in recent time. A functional knowledge of the background of the food service is a must
for one who is contemplating on joining the industry. There is a need to be thoroughly familiar
with the developments of food service industry in order to appreciate its role, functions and
important contributions to the nation’s economy.
As stated by the De Micco (1993) restaurant industry includes all establishments where
food is consumed for a consideration away from home. Some are small and simple, catering to a
coffee and doughnut trade, others are exclusive, spacious and charming setting modern and
adequate equipment and formal service. Many, however are expanding their services to include
bakery products, complete “take home meal” or other specialty items of the restaurants. One
trend in the commercial field has been towards the speedy type of operation as evidenced by the
rapid growth of vending business and “do-it-yourself” type of cafeterias.
Food Service
Schmid (1991) emphasized that guest service personnel, involving conduct, self-
discipline are very important in food service. He further stressed that the concern for the welfare
of the guests clearly indicates a level of professionalism to provide quality and assume
responsibility for the guest’s enjoyment of their dining experience. One cannot provide such
service by rushing through work, extending a minimum effort. Pleasing the guest is the primary
concern in this profession, and dealing directly with those who will judge one’s performance is a
result of effort which are immediately evident.
Conceptual Framework
The food service industry in the Philippines especially in Maramag, Bukidnon today is
growing and has become a sophisticated trade because of modern scientific processes and
technologies. The food service owner is the vital person to set up minimum requirements or to
know the background of their personnel. Each work has different characteristics and nature to
the other that help see him and interpret workers profile that provides basis in planning different
activities during the operation.
A clear description of the food service establishmet is very important so as to provide
baseline information on the characteristics of the food service owner and manager and at the
same time this will serve as guide in attaining their goal of operation. The background
information should be of special interest to those who are preparing to become managers of food
service operations. They should be alert to the demands and new developments and changes this
field many bring, o that they can prepare to meet them.
One important trait of a food service manager is to be wise all the way, by knowing all
the factors that may have possibly contributed to the success and failure of food service
operation. There should be a careful study and consideration of this factors to upgrade the
quality, of the food service operating techniques.
Food service industry is complex, fast-growing and ever changing business. There are
many factors affecting its growth and status including socio-economic conditions, demographic
shifts, changing food habits and desire of the people. Being alert to these changes will help food
service managers adapt new operation to meet the demands of time.
A good food service manager aims to have a meaningful and a successful operation by
being concerned on the different aspects of food service operation in terms of planning,
preparing, cooking and serving of meals considering the characteristics of food service centers in
terms of ownership, type of operation, location, seating capacity, number of workers, type of
customer, type of menu, price of meals, basic facilities and handling of leftovers for both
clientele and workers optimum satisfaction.
Through proper implementation of municipal ordinances and identification of problems
met by food service workers, possible solutions to these problems could be obtained for the
success of the food service operation. However it is through careful planning and cooperation
among the food service workers in a food service establishments that problems met by the
personnel will at least be minimized if not fully eradicated.
Research Paradigm
v
Figure 1. Schematic diagram of the conceptual paradigm of the study on the implementation of municipal ordinances among selected food service establishments in Maramag, Bukidnon
PROFILE OF FOOD SERVICE WORKERSDemographic Characteristics
AgeGenderCivil StatusHighest Educational AttainmentCourseReligious AffiliationPosition/Rank in the FamilyEstimate Monthly IncomeEthnic OriginOther Sources of Income
PROFILE OF THE FOOD SERVICE ESTABLISHMENTA. Characteristics of Food Service
EstablishmentOwnerLength of OperationLocationSeating CapacityNo. of WorkersType of CustomersType of MenuPrice of MealsBasic Facilities Handling Leftovers
B. Production Distribution and Consumption
AWARENESS ON IMPLEMENTATION
EstablishmentFood HandlersToilet FacilitiesGarbage, Refuse, Collection & DisposalWater SupplyEquipment/UtensilsFood StorageKitchenInsects & Vermin ControlDining RoomMaintaining Sanitation
IMPLEMTATION OF MUNICIPAL ORDIANCES OF FOOD SERVICEESTABLISHMENT
Hypothesis of the Study
Hull Hypothesis
The following null hypothesis were tested in this study:
1. Awareness and implementation of the municipal code of food service
establishments do not significantly affect the management of food service
establishments.
Operational Definition of Terms
Food service is simply the provision of food for one’s need.
Food service establishment refers to all activities related to serving of food away from
home for a group of clientele.
Food service management is an art and science of planning, preparing, cooking and
serving of quality meals.
Food service manager is the person responsible for the food service operation.
FS is acronym for food service.
Menu is a list of specific food or dishes served in food service centers.
Menu planning is deciding in advance of the food combination to be served for a certain
mealtime.
Quality food is the food that has retained as many of its natural properties as possible.
Standardized recipe refers to the recipe that has been tried and adapted for use by a given
food service establishment.
Reasonable price means food price within the paying capability of the customer.
Commercial food service establishment operates for profit and are open to the public.
Menu requirements are set by the food preferences and nutritional needs of the clientele
to be served.
Restaurant price means payment set for all establishments where food is consumed for
consideration away from home.
Sound management includes the ability and the technical know-how of the qualified and
competent personnel to mobilize each personnel to do his order or assigned task using materials
wisely and keeps the machines and equipment properly maintained.
Municipal Ordinances refers to ordinances or policy to be observed by the food service
establishment.
METHODOLOGY
Research Locale
The study was conducted in Bukidnon. Maramag is an inland municipality
approximately 158 kilometers southeast of Cagayan de Oro City, around 54 kilometers south of
Malaybalay City and 154 kilometers from Davao City. The municipality is strategically located
as it can be reached through any of the cities mentioned, aside from Kibawe, which is connected
it to the Cotabato provinces via the Carmen Bridge over the Rio Grande de Mindanao now
known as Pulangui River. It is bounded on the north and northeastern by Valencia City; on the
east by the municipality of Quezon; on the south by municipality of Don Carlos; and on the west
by the municipality of Pangantucan, all within the province of Bukidnon. Surrounding Maramag
are mountain ranges of Mt. Kilakron and Mt. Kalatungan, and on the east; west; and southeast by
the Pulangui, Bagic-ican and Maramag Rivers. Among its important landmarks are the Adtuyon
Plateau and the Musuan Peak, at the base of which lies the well-known Central Mindanao
University (CMU), a state University at Musuan, Maramag, Bukidnon
The fifteen (15) selected public and private commercial food service establishments are
all located at Poblacion Maramag, Bukidnon. from this fifteen selected food service centers, 60
food service workers were randomly selected as respondents
Research Design
The descriptive research method was used in this study utilizing both structured and
unstructured questionnaire in gathering data. The researcher utilized interviews and actual
observations on how foods are prepared, presented and served at selected commercial food
service establishments.
Statistical Treatment
Descriptive statistics such as mean, percentage, ranks, standard deviation, etc., were used
in this study to answer problems one to three.
To determine the significant relationship between the variables of the study, one-way
Analysis of Variance was used setting all levels of significance at 0.05 level.
DISCUSSION OF RESULTS
This section presents the results of the study with their statistical analysis. Discussed
herein are the characteristics of selected food service establishment in Maramag, Bukidnon, the
profile of food service workers, awareness and implementation of municipal ordinances of
selected food services, and major problems of food services establishment.
Table 1 presents the demographic profile of food service workers in Maramag, Bukidnon.
About 75% of the food service workers were between 20-30 years of age. The mean age of these
workers is 25.54 years old. Most of these workers were females (62%).
In terms of marital status, there is more or less equal distribution between married and
single workers comprising, 45.8% and 47.5, for married and single workers, respectively. About
50% of these workers were college level and only 10.2% were degree holders or finished
college. The course taken up by these College level service workers was Commerce, 52.5%.
More than half of the service workers were Roman Catholic, 67.8% and mostly or 54.2%
were of Ilonggo origin. For the number of members in the family, 75% of which belong to 1-4
family members.
More than 50% of these have monthly salary on the maximum of P2,000.00. The
average monthly salary was about P3,442.29. The estimated average monthly income of the
family was P5,330.51. Farming and engaging in business are other sources identified by the
respondent to augment additional income.
Table 1. Profile of food service managers/workers in food service establishment Maramag, Bukidnon
Characteristics RespondentsN %
Age20 years old below 21 35.621 to 30 years old 23 39.031 to 40 years old 7 11.941 to 50 years old 8 13.5
Total 59 100Mean Age = 25.54
SexMale 22 37.3Female 37 62.7
Total 59 100Status
Single 28 47.5Married 27 45.8Widow/er 4 6.8
Total 59 100Educational Attainment
Elementary level 11 18.6Second level 12 20.3College level 30 50.8BS Graduate 6 10.2
Total 59 100Course
BS Home Economics 6 10.2Mechanical Course 7 11.9BS Education 1 1.7Commerce 31 52.5Others (specify) 14 23.7
Total 59 100Religious Affiliation
Roman Catholic 40 67.8Protestant 5 8.5Baptist 1 1.7Seventh Day Adventist 1 1.7Jehovah 6 10.2Others 6 10.2
Total 59 100
Table 1. Profile of food service managers/workers (cont.…)
Characteristics RespondentsN %
Ethnic OriginCebuano 1 1.7Ilonggo 32 54.2Tagalog 10 16.9Boholano 5 8.5Ilocano 3 5.1Others (Specify) 8 13.6
Total 59 100.00Number Family Members
1-4 children 44 74.65-8 children 12 20.39-12 children 3 5.1
Total 59 100Mean = 4.75
Monthly SalaryLess than 2,000 33 55.92,100 to 4,000 16 27.14,100 to 6,000 5 8.5More than 6,000 5 100
Total 59 100Mean salary = P3,442.29
Estimated Family Monthly IncomeLess than 2,000 1 1.72,100 – 3,000 3 5.13,100 – 4,000 4 6.84,100 – 5,000 15 25.45,100 – 6,000 10 16.9More than 6,000 26 44.1
Total 59 100Mean = P5,330.51
Other Sources of IncomeFarming 22 37.3Business 25 42.4Teaching 5 8.5Others (Specify) 7 11.9
Total 59 100
Table 2 depicts the distribution of respondents on the characteristics of the food service
establishments. Almost 50% of these establishments were corporately owned, single. Single
proprietorship comprises only 22% of these food establishments. Most of these establishments
have been operating for more than 10 years, 34%, with the mean operation of about 7.8 years.
Location wise, these establishments have signs visible enough for the customers to dine. More
than 50% of these establishments have a seating capacity of more than 40 seats. The mean
seating capacity for these establishments is 38.
The number of workers in these establishments range from 4-6 workers. The mean
number of workers is 5. More than 75% of these food establishments cater to farmers as their
clientele. In terms of price per meal, more than 50% responded average pricing.
More than 50% answered that the basic facilities in the establishment answered oven and
freezer. With regards to food leftovers, 55% or most of these food establishments have their
leftovers open for credit to respective employees, and only a very little or 5.1%, heat and resell
their leftovers.
More than 50% of these establishments have clientele ranging from 30-50 customers,
with a mean of 59%. Hence, this mean daily income is P1,919.50.
Table 2. Characteristics of the food service establishment
Characteristics RespondentsN %
OwnershipSingle proprietorship 13 22.0Incorporated 16 27.1Corporations 29 49.2Others 1 1.7
Total 59 100.00Length of Operation
0 to 3 years 12 20.34 to 6 years 16 16.97 to 9 years 17 28.8More than 10 years 20 33.9
Total 59 100Mean = 7.8 years
LocationAccess from major roads 13 22With parking area 5 8.5Sign visible 18 30.5Access from Transportation 16 27.1Other (specify) 7 11.9
Total 59 100Seating Capacity
Less than 10 seaters 1 1.711 to 20 seaters 4 6.821 to 30 seaters 10 16.931 to 40 seaters 10 16.9More than 40 seaters 34 57.6
Total 59 100Mean = 37.7
Number of Workers1 to 3 workers 16 27.14 to 6 workers 25 42.47 to 9 workers 15 25.4More than 9 workers 3 5.1
Total 59 100Mean = 5.25
Table 2. Characteristics of the food service establishment (cont.…)
Characteristics RespondentsN %
Type of Customers Students 1 1.7Professionals 5 8.5Own employees 2 3.4Farmers 47 79.7Mix of different types 4 6.8
Total 59 100Handling of Leftovers
Reheat and resell 3 5.1Give to employee as credit 33 55.9Give to employee for free 19 32.2Give to animals 4 6.8
Total 59 100Number of Clienteles
10 or less customers 1 1.711 to 20 customers 3 5.121 to 30 customers 10 16.931 to 40 customers 15 25.441to 50 customers 20 33.9More than 50 customers 10 16.9
Total 59 100Mean = 39.06
Approximate Daily IncomeLess than 500 2 3.4500 to 1,000 7 11.91,001 to 1,500 5 8.51,501 to 2,000 9 15.32,001 to 2,500 27 45.82,501 to 3,000 9 15.3
Total 59 100Mean = P1,919.50
Table 5 presents the Respondents Awareness of standard sanitary requirements for
Municipal Ordinance on Establishment. As one indicator for sanitation, the respondents agree
that they are aware on the provision of adequate fire exits. This was highest in terms of the
weighted mean response followed by the drainage system.
Table 3.Respondents awareness of standard sanitary requirements per municipal ordinance of Food Service Establishment
INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
A. Establishment
1. Building has a plan and permit. 3.76 0.93 Agree
2. Site is at a reasonable distance from noise, odor and other disturbing activities. 3.90 0.88
Agree
3. There are provisions fora. Fire exits 4.41 0.56 Agree b. Adequate fire extinguisher 3.37 0.76 Agree
4. The drainage system present standing, water around the building. 3.97 0.93
Agree
5. A sanitary permit for the operation of the food service facility has been obtained. 3.53 1.15
Agree
Pooled-Mean 3.82 0.3993 Agree
Table 3 shows the respondents awareness of standard sanitary requirement per municipal
ordinances. In handling food, the respondents strongly agree on their level of awareness that the
person in charge is trained on principles of food sanitation with a mean response of 4.55. Most
of them agree that they are aware that workers must have up-dated health certificate, physically
fit, always in uniform and food preparation and serving are carried out in sanitary manner.
Table 3.Respondents awareness of standard sanitary requirements per Municipal Ordinance on Food Handler
INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. They have-up-date health certificates. 4.41 0.79 Agree
2. They are inspected daily for fitness to work (e.g. no open wound, boils, sores, coughs, etc.)
4.29 0.89Agree
3. They are always in proper uniform (with cap and apron) and heat.
4.42 0.86Agree
4. The person in charge is trained in the principles of food sanitation.
4.53 0.84Strongly
Agree
5. Food preparation and serving are carried out in a sanitary manner
4.29 1.03Agree
Pooled-Mean 4.39 0.42 Agree
Table 4 reveals that the respondents awareness of standard sanitary requirement per
municipal ordinances on toilet facilities. Most of the food service workers “agree” that they are
aware on the different indicators for toilet facilities. Toilet facilities must be accessible and
conveniently located with the highest weighted mean of 4.22 followed by its proper working
condition.
Table 4.Respondents awareness of standard sanitary requirements per Municipal Ordinance on Toilet Facilities
TOILET FACILITIES INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. Toilet facilities are accessible and conveniently located.
4.42 0.83Agree
2. Toilet is served with a septic tank. 4.07 1.19 Agree
3. The plumbing appurtenances (e.g. flushing mechanism) are in proper working condition.
4.29 0.98Agree
4. The toilet bowl, urinal, laboratory, floor, wall and ceiling are cleaned regularly.
4.22 0.98Agree
Pooled-Mean 4.25 0.47 Agree
Most of the food service workers “agree” that they are aware on different indicators for
garbage, refuse collection and disposal as shown on Table 8. The highest weighted mean is in
terms of faucet that is water tight close fitting lid. Also it is noted that there are separate
containers or vegetables for garbage and refuse.
Table 5. Respondents awareness of standard sanitary requirements per Municipal Ordinance on Garbage, refuse collection and disposal
GARBAGE, REFUSE COLLECTION AND DISPOSAL INDICATORS
Weighted Mean
Std. Dev. Descriptive Meaning
1. There are sufficient garbage and refuse receptacles or containers. 4.00 1.05 Agree
2. They are: 4.07 1.19 Agreea. Water tight with close-fitting lid. 4.41 1.07 Agree b. Easily emptied and cleaned. 3.83 1.28 Agree
3. They are in a proper place. 4.20 1.01 Agree
4. There are separate containers or receptacles for garbage and for refuse. 4.34 1.03 Agree
5. Garbage and refuse collections is frequent and regular. 3.27 1.16 Agree
Pooled-Mean 4.01 0.41 Agree
Table 6 shows the respondents awareness of standard sanitary requirements per
municipal ordinances on water supply. Majority of the food service workers “agree” that they
are aware on the different indicators for water supply. Food service centers have adequate safe
and potable water supply has the highest weighted mean of 4.53. This means that closeness and
potability of water is one ingredient for management of food services.
Table 6.Respondents awareness of standard sanitary requirements per Municipal Ordinance on water supply
WATER SUPPLY INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. The water supply system is in good operating condition. 4.41 0.79 Agree
2. The water supply is adequate to meet the needs. 4.29 0.89 Agree
3. The water supply system is protected from cross connection with non-potable water. 4.42 0.86 Agree
4. The water is safe and potable (free from pathogenic organisms and meet the national standard for drinking water.) 4.53 0.84 Agree
5. Samples are taken periodically for bacteriological examination. 4.29 1.03 Agree
Pooled-Mean 4.39 0.42 Agree
Table 7 presents the respondents awareness of standard requirement ordinances on
equipment and utensils. Most of the food service workers, “agree” that they are aware on the
different indicators for equipment and utensils. Workers of food service center are very much
particular in terms of cleaning, storing or keeping of equipment and utensils.
Table 7.Respondents awareness of standard sanitation requirements per Municipal Ordinance on equipment and utensils
EQUIPMENT AND UTENSILS INDICATORS
Weighted Mean
Std. Dev. Descriptive Meaning
1. There are adequate equipment utensils. 3.51 0.99 Agree
2. They are made of non-toxic, smooth, durable, non-corrosive and easily cleaned materials. 3.63 1.11 Agree
3. Equipment and utensils used for food preparation, serving, processing and storage are cleaned and sanitized after each lodge. 4.27 1.05 Agree
4. They are kept in good repair, free from cracks in which food particles may lodge. 3.73 1.01 Agree
5. They are stored in clean, dry, place protected from flies, dust, and other source of contamination. 4.03 0.79 Agree
Pooled-Mean 3.83 0.42 Agree
Table 8 shows the respondents awareness of standard sanitary requirements per
municipal ordinances on food storage. In food, the respondents strongly agree on their level of
awareness that the person in-charge is trained in the principles of food storage with a mean
response of 4.54%. Most of them agree that they are aware on food services center must have
adequate food storage facilities.
Table 8.Respondents awareness of standard sanitary requirements per Municipal Ordinance on food storage
FOOD STORAGE INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. Refrigerating facilities are adequate to store perishable food without overcrowding. 3.93 1.10 Agree
2. There are separate facilities for storing cooked and raw perishable food. 3.44 1.15 Agree
3. All foods are kept clean, wholesome, free from spoilage, insect and various infections. 4.54 0.82
Strongly Agree
4. Refrigerator and food storage facilities are properly maintained. 4.36 0.80 Agree
Pooled-Mean 4.07 0.50 Agree
Table 9. Reveals the respondents awareness of standard sanitary requirements for
municipal ordinances on kitchen. Most of the food service workers “agree” that they are aware
on the different indicators for kitchen. Owners/workers are aware that kitchen must be properly
maintained, cleaned and sanitized at all times.
Table 9. Respondents awareness of standard sanitary requirements per Municipal Ordinance on kitchen
KITCHEN INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. The kitchen (floor, walls, ceiling) is regularly cleaned and kept orderly. 4.39 0.83 Agree
2. It is equipped with good washing facilities. 3.44 1.12 Agree
3. It is provided with:.a. Screened windows and doors 3.42 1.15 Agreeb. Self-closing door 4.32 0.88 Agreec. Adequate lighting 4.46 1.01 Agreed. Ventilation 3.78 1.02 Agree
4. The following are kept clean, free from dust, insects and other contaminating material.a. Shelves 4.22 1.10 Agreeb. Tables 4.31 1.21 Agreec. Meat blocks 4.37 1.08 Agreed. Sinks and similar equipment 3.83 1.28 Agree
Pooled-Mean 4.00 0.40 Agree
As shown on Table 10 most of the food service workers “agree” that they are aware on
the different indicators for insects and vermin control. No evidence of insects and vermin
infestation gives the highest mean response. This implies that the respondents are aware that
sanitary respondents is insect or vermin free.
Table 10.Respondents awareness of standard sanitary requirements per Municipal Ordinance on ordinance insect and vermin control
INSECT AND VERMIN CONTROL INDICATORS
Weighted Mean
Std. Dev. Descriptive Meaning
1. There is no evidence of insects and vermin infestation. 4.42 0.79 Agree
2. There are no areas for breeding, harborage, and attractant for insects and vermin. 4.00 1.20 Agree
3. There is an organized program of pest control. 4.34 1.21 Agree
4. Chemical or mechanical agents are used for control. 3.85 1.28 Agree
5. Animal such as dogs, cats, and etc. are not allowed or found in the premises. 3.83 1.28 Agree
Pooled-Mean 4.09 0.65 Agree
Table 11 shows the respondents awareness of standard sanitary requirements per
municipal ordinances on dining. Most of the food service workers “agree” that they are aware
on the different indicators for dining room. The food service centers are aware that the dining
room has adequate tables and chairs; good condition well-spaced to allow free moment and
comfort of the customers.
Table 11.Respondents awareness of standard sanitary requirements per Municipal Ordinance on dining room
DINING ROOM INDICATORS Weighted Mean
Std. Dev. Descriptive Meaning
1. There are adequate tables and chairs. 4.39 1.07 Agree
2. They are in good condition. 4.41 0.79 Agree
3. They are well-spaced to allow free movement and comfort of the customers. 4.41 0.79 Agree
4. The dining room is:.a. Properly lighted 4.07 1.19 Agree b. Adequately ventilated 4.39 0.81 Agreec. Clean and well-maintained 3.97 1.19 Agree
Pooled-Mean 4.29 0.52 Agree
As shown on Table 12, most of the food service workers “agree” that they are aware on
the different indicators for maintaining sanitation. It was found out also that workers are much
aware in maintaining sanitation in these area. Proper labeling of all supplies must be observed in
the establishment.
Table 12.Respondents awareness of standard sanitary requirements per Municipal Ordinance on maintaining sanitation
MAINTAINING SANITATION INDICATORS
Weighted Mean
Std. Dev. Descriptive Meaning
1. There are adequate hand washing and drying facilities. 4.39 1.08 Agree
2. There are separate cutting boards for raw and cooked foods. 4.05 1.18 Agree
3. Chipped or cracked china or plastic ware are discarded. 4.07 1.19 Agree
4. All supplies (food and non-food) are clearly labeled. 4.46 1.06 Agree
5. There are separate storage area for food and non-food items. 4.07 1.19 Agree
6. Food is stored well off the floor. 4.39 1.08 Agree
7. Separate work areas are provided for:a. Dishwashing equipments 4.07 1.19 Agree b. Washing of cooking utensils 4.44 0.60 Agree
8. There is a sanitary system for holding garbage in case of irregular, infrequent collection. 4.12 1.08 Agree
9. There is a preventive maintenance program for equipments. 3.68 1.21 Agree
Pooled-Mean 4.17 0.56 AgreeOverall Mean for Municipal Ordinances 3.32 0.19 Agree
Table 13 shows the ANOVA results on the municipal ordinances. Result shows that the
ordinance on establishment is significantly associated to the management practices (P<0.024).
This implies that being aware on the existence of the present establishment’s regulations is
expected from well managed food service establishments.
Table 13. Summary of ANOVA table on the implementation of municipal ordinance
Municipal Ordinances F-value Prob.
Establishment -2.322 .024*
Toilet and Facilities 1.197 .236Garbage, Refuse Collection and Disposal .711 .480Water Supply 1.030 .308Equipment/Utensils -.323 .748Food Storage .587 .560Kitchen .800 .427Insects and Vermin Control .764 .448Dining Room 1.705 .094Maintaining Sanitation 1.046 .300
*-significant at 0.05 level
Table 14.shows the summary of problems encountered by the food service workers. No
medical benefits ranked number 1 as rated by the respondents. This implies that most food
service workers do not enjoy medical benefits when they are in their job. Low salary ranks
second, followed by no insurance, no rest day and finally lack of manpower.
Table 14. Major problems encountered by food service workers
Major Problems of the Commercial Food Service Establishments
Weighted Rank Rank
1. Low salary 1.97 2
2. No medical benefits 1.92 1
3. No insurance 2.51 3
4. No rest day 2.66 4
5. Lack of manpower 3.54 5
SUMMARY, CONCLUSIONS AND IMPLICATION
This section presents the summary of findings as basis for formulating relevant
conclusions and implications that will hopefully improve the food service establishments in
Maramag and in other parts of Bukidnon.
The main objective of the study was to determine the present status of the commercial
food establishments specifically the profile of the selected commercial food service centers and
selected workers, management practices observed in selected commercial food services, level of
awareness of the worker/proprietors on the implementation of municipal ordinances with regards
to food service centers, extent of contribution of the factors affecting the management practices
in the selected food service centers and major problems of the selected commercial food service
establishments. Included in the study were the 15 food centers in Maramag, Bukidnon which
were selected according to the number of menus available and the number of clientele served in a
day. The respondents of the study were the 59 randomly selected food service workers
(including managers and owners). Data were analyzed by means of descriptive statistics such as
mean, percentages, ranks, and standard deviation.
Seventy-give (75%) of the food service workers were between 20 to 30 years old and
most of these workers were females (62%). There is more or less equal distribution between
married and single workers comprising 45.8%, 50% of the respondents were college level and
only 10.2% were degree holder, most of them or 67.8% were Roman Catholic, majority of 54.2%
and 75% of which were Ilonggos, belong to 1-4 family members. 50% of these have monthly
salary of 2,000.00 with an average family income is P5,330.51.
Majority or fifty (50%) of these food service establishments were corporately owned and
22% single proprietors have been operating for more than 10 years with seating capacity of more
than 40 seats.
Number of workers in these establishments range from 4-6 workers, 75% of which were
owned by farmers. Price of meals were considered “Average”. Fifty percent had oven and
freezer and 5.1% heat and resell their leftovers. Fifty percent of the establishments have
clientele ranging from 30-50 customers with P1,919.50 as approximate daily income of the
establishments.
The respondents showed their agreement on the indicators of standard sanitary
requirements for food establishments per municipal ordinances. Foremost indicators were the
following: 1) the establishments had a sanitary permit for food service operation; 2) food
preparation and service were carried observing proper sanitation; 3) the toilet bowl, urinal,
lavatory, floor, wall and ceiling were cleaned regularly; 4) there were sufficient garbage and
refuse receptacles; 5) the water supply system was kept in good regular repair and operating
condition; 6) equipment and utensils are stored in clean, dry place protected from flies, dust and
other source of contamination; 7) all foods were kept in clean containers, free from spoilage,
insects and various infections; 8) shelves, tables and meal blocks, sinks, and similar equipment
were kept clean, free from dust, insects and other contaminating materials; 9) animals such as
dogs, cats, etc. were not allowed or found in the premises; 10) dining rooms were in good
condition and well-spaced; 11) there was a preventive maintenance program for equipment.
Only awareness on food service establishment as one of the indicators for Municipal
Ordinance showed significant relationship to management practices. This implies that the
continuous existence of the food service establishment is influenced by good management
practices which support the study of Capistrano (1994) and De Micco (1993).
The five most serious problems met by the respondents were: 1) no medical benefits; 2)
low salary; 3) no insurance; 4) no rest day; and 5) lack of manpower profile.
Revised Research Paradigm
Figure 2. Revised schematic diagram of the conceptual paradigm of the study on the compliance to municipal selected commercial food service establishments in Maramag, Bukidnon
Demographic Characteristics
Family Monthly Income
I. Characteristics of Food Service Establishment
A. Seating CapacityB. Basic Facilities
II. Characteristics of Food Service Establishment
A. Kind of Discipline Used
Awareness on Implementation
A. Establishment
Compliance to Municipal ordinances on among
Selected food Establishment
Conclusions
Based on the analysis of data and summary of the findings, the researcher arrived with
the following conclusions:
1. The characteristics of food service establishments showed that majority or 29.0%
workers were within the range of 21-30 years, 62.7% female and 27.3% males. It is assumed
that 50.8% belonged to college level. Majority were Roman Catholic and were mostly Ilonggos
with one to four children in the family. Estimated income ranged from less than P2,000.00 and
most or 42.4% had business, farming (27.3%) and teaching (18.5%) as their other source of
income.
2. Mostly ownership of the establishments was simple; run by corporations; 33.9%
were in operation from more than 10 years; almost 30.5% were sign visible; seating capacity of
more than 40 seaters; 16.9% were more than 21-40 seaters; 42.4% had more than 4 to 6 workers;
and their customers were mixed types.
3. On the awareness and implementation of municipal ordinance of food service, all
food service establishments obtained a sanitary permit for the operation of food services facilities
had been obtained and all the food service building had a plan for proper operation. It is also
concluded that the food preparation and serving of food were carried out in sanitary manner by
food handlers with up-to-date health certificates. There were sufficient garbage and refuse
receptacles or containers and garbage and refuse was frequent and regular. The water supply
was adequate to meet the needs of the establishments; dining rooms were in good conditions;
there was a preventive maintenance program for equipment and these were separate areas for
food and non-food items.
4. Family income as one factor under demographic characteristics showed
significant contribution in establishing food service centers. Two variables, seating capacity and
basic facilities on the characteristics of food service establishment showed significance and
management practices. In terms of production/distribution/consumption characteristics, one
factor showed significance to management practices which is the kind of discipline used by the
food services management.
Establishment as one of the indicators on municipal ordinances only showed significant
contribution to management practices of food services center.
5. Foremost problem met by food service workers were: 1) no medical benefits; 2)
low salary; 3) no insurance; 4) no rest day; 5) lack of manpower.
Implications
1. To Food Service Owners
Single ownership implies that the owner has the responsibility to look on planning,
preparing and the serving of meals in order to be successful in the food service venture. If the
planning, preparing and serving of food is managed by a knowledgeable person on the business,
the chance for success will be great. Food service owners should update themselves from time to
time on modern food service management.
The toilet facilities can further be improved if the plumbing apparatus especially the
flashing mechanism is in proper condition.
Adequacy of tables and chairs in the dining room must be provided by the owner to
ensure available service to the customers. Maintaining sanitation in the food service
establishment must pay attention to some details which are usually taken for granted. There
should be adequate hard washing.
Health benefits to their service workers should be given attention as one of the major
problems. Identified workers must enjoy health benefits in their job.
2. To Food Service Workers
It appeared that majority of those in food service projects were Ilonggo origin. It would
be interesting if food establishment whether owned by Ilonggos or Cebuanos should also serve
recipes that are favorite from any ethnic origin. Food service workers should be update on
stylish food services.
3. To Municipal Government Administrators
Municipal ordinances of food service should mainly be focused on sanitation and the
comfort of the customers. Periodic in-service training seminars and workshops should be
conducted to those in the food service establishment by local and municipal officials.
The municipal officials should see to it that in the future, the site for the food service
establishment should be at a reasonable distance from noise, odor and other disturbance.
The municipal government should sponsor seminars and workshops in collaboration with
the College of Home Economics at Central Mindanao University on Food Handling Management
to be attended as a requirement by food service owners. Before any permit is granted, attendance
in seminars must be made an ordinance for the protection of the public consumers.
To safeguard the health of the customers, the local health authorities should see to it that
samples of the drinking water are periodically taken and subjected to bacteriological examination
to detect contamination.
In this regard, the local health authorities should never allow food establishments to
operate without the presence of clean, safe potable water supply.
In this study ownership by food establishment cooperation and single proprietors should
be encouraged by local government by passing laws and regulations which will benefit
cooperatives and non-cooperative food service establishments.
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