CHAPTER I
THE PROBLEM AND ITS BACKGROUND
Introduction
“Dreams are free, so why limit what you are aspiring for? But dreaming is not
enough. One needs to put in enough energy and input.” An inspirational message from
Tony Tan-Caktiong, a Chinese Filipino entrepreneur and the founder and current
Chairman and Chief Executive Officer of the Filipino fast food chain Jollibee Testa
(2017).
In his article about “11 Inspirational Quotes from Filipino Businessman and
Thought Leaders,” Tan-Caktiong aims to inform the entrepreneurs and the people who
desire to start a business that everybody has the right to dream. He emphasize that in
order to make dreams come true, one must strive to achieve it.
According to Arboleda (2010), food is a basic necessity. The industry which deals
with preparing food items/products refers to the food service industry. The food service
industry is and will always remain in high demand because of its genre. Such industries
include restaurants, fast foods, school and hospital cafeterias, catering operations, food
carts and food trucks etc. Restaurants and fast foods mainly contribute to the food service
industry. Like every other country, the food industry has flourished very well in
Philippines. Filipinos love to eat and that’s the reason why there`s a lot of restaurants and
fast foods restaurants scattered in the cities. These restaurants and fast foods can be local
or international food chains. Filipino food and chefs are considered one of the best in the
world. It is hardly surprising that Filipino food is often labeled as somewhat strange (like
the “balut” for example) but in its own way, its food is a unique mixture of eastern and
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western cuisines and reflects the history of Philippines. The Filipino food includes dishes
and cooking procedures from China, Spain, Mexico, United States, and more recently
from further abroad. However, what makes them Filipino is the history and society that
introduced and adapted them; the people who turned them to their tastes and accepted
them into their homes and restaurants, and specially the harmonizing culture that
combined them into modern Filipino fare. Some of the popular quick service restaurant of
the Philippines are Jollibee, McDonald, KFC, Chowking, among others and popular
restaurants like Barrio Fiesta, Fortune, Hapchan, and Gerry’s Grill.
Arboleda states that food businesses are in high demand to the consumers because
food is essential to our lives, it makes our body work, grow and preserves it. Restaurants
and fast food chains help a lot in the food service industry because of the good quality of
foods and services. Our love of eating that motivates us to start food businesses. Filipino
food and chefs are globally competitive and because of this we have different restaurants
and fast food chains in other countries.
There are many factors that contribute to the success of a food businesses but
there are also reasons why it fails. Victorino (2013), said that it’s great to have a business.
It’s challenging to be in entrepreneurship. In our country, we need more business people
and entrepreneurs to provide more jobs, generate more output, and grow our economy.
However, entering into business and entrepreneurship is not an easy task but rather it’s a
tough job. In the Philippines, businesses, especially micro, small and medium enterprises,
don’t have a long life expectancy. Most of them would fail in less than five (5) years for
several reasons. The following are some reasons why there are Filipinos who don’t
succeed in business or entrepreneurship in the country; they are not sincere in doing
business, they don’t want to invest more money, they are afraid to innovate and
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experiment, they don’t stick to their business plan, they don’t lead their workers, they
satisfy themselves first before their customers, they don’t follow the rules, they don’t
know how to manage their personal finance and they lack support from the government.
Based in Victorino’s article, he said that some Filipino entrepreneurs don’t
achieve their goals because they misunderstood that hobbies and passions are the same
but they’re not. Hobby is for your extra time only while passion is for full time. Business
is a serious thing not just a hobby. Majority of the business owners in the country don’t
want to let go of their money, and because of this, opportunities are being ignored and the
businesses are being beaten by competitors. To succeed in business, one must think for
the long term opportunities. One must make the business and enterprise more competitive
now and in the future. One must adapt to the fast revolving business environment. Most
of the business owners failed because they don’t want to try innovating their business,
management and marketing strategies. For small business owners, they can still succeed
in business even without a formal or detailed plan, as long as their plans are written in
their hearts like a mission in life. This makes them easily forget their plans and abandon
them when distractions come. When problems and troubles come, they tend to blame
other people or things instead of taking the responsibility to find immediate and
permanent solutions. Unlike successful business owners and entrepreneurs who find
problems as challenges, opportunities or blessings in disguise, these business people find
problems as unfair events or bad lucks. They don’t learn the heart of management –
leadership. Instead, they become too bossy causing their workers to lose motivation and
their business organization to lose productivity. Those who prioritize their own
satisfaction (own profit) before the satisfaction of their customers usually fail to earn
loyal and long-term customers – and this causes their business to only live for a short
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time. To achieve business success, one must always enter into a win-win situation, that is,
both for the customers and the owners to be happy. There are Filipino business owners
and entrepreneurs who mess up their business money by spending it on their personal
needs, like using it to buy a car or expensive gadgets that are only for their personal use
and aren’t useful to their business. This results as bankruptcy.
With these reasons, the researchers came up with the idea of selecting factors that
contribute to the success of preferred restaurants in Pulilan, Bulacan. The researchers
want to know how do selected factors contribute to the success of preferred restaurants in
terms of location, food quality, employees productivity, facilities and equipment,
management, and pricing. The researchers are curious to determine if there is or there is
no any significant difference among perceptions of managers, supervisors, employees,
and customers. Our study will be beneficial to the restaurant owners, entrepreneurs,
customers, students (Major in Food and Service Management and related courses), and
other researchers.
Statement of the Problem
The general problem of this study was to investigate; how may the selected factors
contribute to the success of preferred restaurants in Pulilan, Bulacan?
Specifically, it seeks answers to the following questions:
1. What is the profile of the respondents in terms of the following?
1.1 Age;
1.2 Gender;
1.3 Civil Status; and
1.4 Years of Service in the Industry?
(For Managers, Supervisors, and Employees)
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2. How may the selected factors contribute to the success of preferred restaurants in
Pulilan, Bulacan as perceived by the managers, supervisors, and employees be described
in terms of;
2.1 Location;
2.2 Food Quality;
2.3 Employees Productivity;
2.4 Facilities and Equipment; and
2.5 Management?
3. How may the selected factors contribute to the success of preferred restaurants in
Pulilan, Bulacan as perceived by the customers be described in terms of;
3.1 Location;
3.2 Food Quality;
3.3 Employees Productivity;
3.4 Facilities and Equipment; and
3.5 Pricing?
4. Is there any significant difference between the profile of the managers, supervisors,
and employees and the selected factors that contributes to the success of the preferred
restaurants in Pulilan, Bulacan?
5. Is there any significant difference between the profile of the customers and the
selected factors that contributes to the success of the preferred restaurants in Pulilan,
Bulacan?
Significance of the Study
This study was identified to be beneficial to the following:
Restaurant Owners. The outcome of the study will give them opportunity to
share their experience in putting up a business. They will be given opportunity to revisit
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the different factors that contribute to the success and problems they encountered while
establishing the business.
Entrepreneurs. The findings of the study will help them in studying the factors
that contribute to the success and how to address the problems met.
Customers. This study will help the customers to be aware of the different food
offerings that will suit their palate.
Students (Major in food and service management and major in hotel
restaurant management). The study will allow them to learn and review the factors that
make a business successful. It can be also used as a reference in their studies.
Researchers. Through this study, they will have an effective way of showcasing
what they have learned and come up with an output, in the form of making a research
study that would benefit others. It will also serve as background and added information in
entering business.
Scope and Delimitation
The scope of this study was focused on the selected factor that contributes to the
success of preferred restaurants in Pulilan, Bulacan during the school year 2016-2017. In
particular, it seeks data on how may the profile of the respondents be described in terms
of age, gender, civil status and year in the industry for managers, supervisor and
employees.
The respondents are the managers, supervisors, employees and customers of
McDonalds, Jollibee, Mang Inasal, Max’s Restaurant, and Shakey’s in Pulilan, Bulacan.
The respondents composed of forty-six (46) males and fifty-four (54) females. The
respondents’ age bracket composed of below twenty (20) years, twenty-one (21) to thirty
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(30) years, and above forty-one (41) years.
The survey questionnaire was developed based on the statement of the problems
on the respondents profile, selected factors and the significant difference between the
selected factors among the preferred restaurants as perceived by the respondents. The
researchers used open-ended questions with five-point likert scale and verbal
interpretation because it is time-efficient and responses are easy to code and interpret.
The instrument was content validated by the adviser, critic, chairman, and recognizes
experts in field of research and food and service management. The statistical treatments
used in this study were frequency and percentage distribution, weighted mean average,
and analysis of variance (one way).
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CHAPTER II
THEORETICAL FRAMEWORK
This chapter presents the relevant theories, related literature, related studies,
conceptual framework, hypothesis of the study and definition of the variables which may
support the information related in the study.
Relevant Theories
This study espouses the two related theories; the human relation theory of Perry
and the experiential learning theory of McLeod.
According to Perry (2010), state that the human relations theory of management
began development in the early 1920's during the industrial revolution. At that time,
productivity was the focus of business. Professor Elton Mayo began his experiments (the
Hawthorne Studies), to prove the importance of people for productivity - not machines.
The human relations management theory is a researched belief that people desire to be
part of a supportive team that facilitates development and growth. Therefore, if
employees receive special attention and are encouraged to participate, they perceive their
work has significance, and they are motivated to be more productive, resulting in high
quality work.
Human Relations Theory was related to the study because it shows the importance
of employees’ productivity. The researchers realized productivity and high quality of
work would increases due to good relationship to employees. The researchers noticed that
the increased attention the workers received, the more they become motivated and
productive that leads to the success of a business.
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According to McLeod (2010), David Kolb published his learning styles model in
1984 from which he developed his learning style inventory. Kolb's experiential learning
theory works on two levels: a four stage cycle of learning and four separate learning
styles. More on Kolb’s theory is concerned with the learner’s internal cognitive
processes. Kolb states that learning involves the acquisition of abstract concepts that can
be applied flexibly in a range of situations.
In Kolb’s theory, the impetus for the
development of new concepts is provided by new experiences. “Learning is the process
whereby knowledge is created through the transformation of experience”.
This study was relevant to Kolb’s experiential learning theory because it
concerned about learning in your past experience by reflecting, conceptualizing and
testing new ideas. If a restaurant doesn’t earn income because of customers not
patronizing it, maybe there was a problem in terms of location, food quality, facilities,
management, and employee’s productivity. These would reflect on their experienced and
could think of a better way to construct a plan that would help them to be successful in
their business.
Related Literature
In this portion, a lot number of related literature were looked into by the
researchers and presented in this part of the study to provide needed background and
insight to the problems.
According to Delgado (2015), Republic Act No. 7394 also known as the
“Consumer Act of the Philippines”, this law is designed to prevent business that engage
in fraud or specific unfair practices from gaining advantage over competitors and provide
additional protection for the weak and those unable to take care of themselves. The
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objectives of this act are all focused to the welfare, protection, and rights of all the
consumers in the Philippines. The consumers rights are; right to basic needs, right to
safety, right to information, right to choice, right to presentation, right to redress, right to
consumer education, and right to healthy environment.
This law was relevant to the study because without consumers there would be no
restaurants now. This law is for everybody who benefits for this act because everyone is a
consumer. This law will be a guideline to the success of a restaurant because they will
know the different rights of the consumer that makes them develop strategies and
methods to success. Some factors were evaluated by the consumers like the price,
product, facilities and equipment, and employees. Their feedback would help the
restaurants to become more successful.
Profile of the Respondents
The success of a restaurant was a product of the effectiveness of each staffs and
feedback of the customers. This means that the background of the respondents have very
significant role to play in expressing and giving the responses about the selected factors
that contribute to the success of preferred restaurants in Pulilan, Bulacan, keeping in
mind, in this study a set of personal background such as age, gender, civil status, and
years of service in the industry.
Age. Toit (2013), using chronological age provides a means to roughly assure the
equivalence of such factors as physical experience, social interaction, learning, and
acculturation among others. Chronological age is not necessarily a predictor of an
individual's stages of development, as the rate at which individual's progress through
stages may not be identical. Problems in using chronological age include such issues as
school readiness and the evaluation of premature infants. As medical technology has
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advanced in the treatment of premature infants, chronological age has been challenged as
an appropriate measure for this group with gestational age or durational pregnancy being
proposed as a means of adjusting chronological age.
Gender. According to Kari (2011), gender refers to the socially constructed
characteristics of women and men – such as norms, roles and relationships of and
between groups of women and men. It varies from society to society and can be changed.
While most people are born either male or female, they are taught appropriate norms and
behaviors – including how they should interact with others of the same or opposite sex
within households, communities and work places. When individuals or groups do not
“fit” established gender norms they often face stigma, discriminatory practices or social
exclusion – all of which adversely affect health. It is important to be sensitive to different
identities that do not necessarily fit into binary male or female sex categories.
Civil Status. Wyse (2012) said that, Questions about the household composition,
including marital status, are often important to survey researchers. Respondents who are
married may respond to questions differently than those who are separated or divorced.
The number of children in the household and their age ranges may influence the
perceptions and attitudes of the person.
Years of Service in the Industry. Profession or career questions are often asked
in demographic surveys. A financial advisor will likely answer questions about money
and financial management differently than someone from another profession. Profession
questions allow survey researchers to factor in respondents’ experiences or biases when
analyzing survey results Wyse (2012).
Most surveys won’t be complete without asking the age, gender, civil status, and
employment status. Those demographic questions could help the researchers to determine
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the different perceptions, experiences, skills, financials, behaviors and attributes of a
respondent. It could be a guideline and contribute to a success of a business.
Mealey (2016), states that not every available space is right for a restaurant. A
good restaurant location is harder to find than some people think. What may look like the
perfect spot- say a bustling pedestrian street in the heart of downtown- may turn out to be
a dud? Other times a spot that one would never think to put a restaurant - like in an old
shoe shop in a run-down mill town - is a success. Of course, food and service are
important to the success of a restaurant, but the location can be just as crucial, especially
in the early years. Read on for ten things you should know about selecting a restaurant
location. 1. Parking is must, 2. Visibility is important, 3. Size does matter, 4. Understand
the curse, 5. Put safety first, 6. Know your neighbors, 7. If you build it, they won’t always
come, 8. You can negotiate your restaurant lease, 9. Don’t be impulsive and 10.
Understand the commitment you are making.
The ten (10) things one should know about selecting a restaurant location was
associated to the study. Location was one of the selected factors that contribute to the
success of a preferred restaurant. People were lazy to walk especially when the location
was required for them to drive to get there. Parking was important and must been
convenient to the patrons. Setting up a location in a high foot or car traffic areas makes
the business visible to the customers. Size of the restaurant or business must have huge
space for equipment, facilities and for the customers that makes them comfortable to eat.
Fire alarms, proper wiring, restrooms, ramps and more were essential for the safety of the
customers and staffs. One need, to know what that neighbors businesses to prevent
attractions and rivalries. Customers might visit only for special occasions but not on a
regular basis. Before deciding things in putting a business, one must to visit multiple
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sites to have knowledge. Signing a multi-year lease, consider first the consequences.
According to Mixph (2015), the food service industry in the Philippines has
improved over the years. It has been a part of the Filipino culture to dine out during work
breaks and when celebrating different occasions. The introduction of foods like
hamburger, spaghetti, sushi, Thai food and even Korean dishes has contributed to
Filipinos’ food preference. Another reason is the industrialization and growth among the
number of women in the workforce.
Women traditionally do the cooking in Filipino households, but because they are
preoccupied with work outside their homes, many of them buy cooked food, have them
delivered or just dine out. Because of today’s fast-paced lifestyle, ready-to-cook and
ready-to-eat meals have become greatly in demand. The food service industry is sought
after by a growing number of people who want to have filling meals in the shortest time
and at the most reasonable price. Today, different types of food establishments are being
set-up all-over the country. While there are big and fancy restaurants, fast food
restaurants, delivery services, catering services and canteens and the smaller ones found
within our neighborhoods such as the carinderia, pondohan and lugawan, it is also
common to find food carts along sidewalks that sell fish balls, squid balls and other
dimsum. This literature would help to know that food businesses were better idea to start
with because food service industry has improved over the years. Filipino workers
preferred to eat in restaurants or other food businesses during work breaks. Filipinos
wanted to celebrate occasions in restaurants or other businesses. This would lead to
success because of large customers’ volume and opportunities offered by the food
industry. It can save money because it tends to be cheaper than the alternatives. It can
also save time as there is very low or no waiting time for food to be served.
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Related Studies
The following were related studies reviewed both local and foreign as bases for
the truthfulness of the conducted current study.
Maduka (2014), define motivation as a process, started with a need in human
being which creates a vacuum in a person. In an attempt to fill the vacuum an internal
driving force is generated which starts and sustains a chain of action and reaction. It is at
that point that the vacuum is also filled. With this background information, Nnabuife
(2009), define motivation as the internal or external driving force that produces the
willingness to perform an act to a conclusive end. This first aspect of motivation we
choose to describe as internal motivation because the driving force comes within an
individual. The second aspect is the external motivation; it is applied by the organization.
This is because employees are motivated to identify with organization in order to satisfy
their varied and variegates needs and desires. Until they have been identified and
properly satisfied, they will never cease to impede smooth running of the organizations.
One of the biggest problems facing manager in the organizations is how best to get
employees committed to their work and put in their best towards the accomplishment of
organization’s objectives.
Motivation was concerned with why people do what they want to do. It answers
questions such as why do managers or worker go to work and do a good job. This tried to
explain what motivates people to act the way they do, with primary focus on the work
place. It is the primary task of the manager to create and maintain an environment in
which employees can work efficiently and realize the objectives of the organization.
Employees differ not only in their ability to work but also in their will to do so
(motivation). To motivate was to induce, persuade, stimulate, even compel, an employees
15
to act in a manner which fulfilled the objectives of an organization.
Maduka’s article is coherence to the study because of how the managers,
supervisors deals with their employees. To achieve successful restaurants, Managers need
to motivate their employees to be more willing in performing their tasks. One of the
problems that the managers or supervisors encountered was how to have an employee
that is committed to their work and put their best towards the goals and objectives of the
establishment.
Muller (2009) said that risk management has become an important topic for
financial institutes, especially since the business sector of financial services is related to
conditions of uncertainty. The turmoil of the financial industry emphasizes the
importance of effective risk management procedures. Consequently, this thesis studies
“What are the critical success factors for effective risk management procedures in
financial industries?” This research question was formulated in order to gain a better
understanding of risk management procedures and to examine the critical success factors
for effective risk management procedures. To explore the importance of critical success
factors in a practical context, we used the quantitative method of a self-completion
questionnaire in order to collect data from a selection of financial institutions in Thailand.
Financial institutions include banks, stock exchange, insurance, stock securities, asset
management and so on. Due to the fact that top-level management is directly responsible
for risk management, the target groups included a range of positions from supervisors to
board of directors.
The research founded a set of critical success factors which could be used as a
guideline on how to increase the effectiveness of risk management procedures. These
factors were (1) Commitment and support from top management, (2) Communication, (3)
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Culture, (4) Information technology (IT), (5) Organization structure, (6) Training and (7)
Trust. Because risk management was an important part of the financial industry,
effectiveness was vital to increase project success. These seven factors could increase the
effectiveness of risk management procedures from the perspective of the financial
industry in Thailand.
Risk Management supports this study because one of the important factors that
contribute to the success of the business is the management. They can’t be successful if
they can’t manage their businesses well. This study shows the seven critical success
factors that will increase the effectiveness of risk management procedures that will be
used as an instruction in the success of restaurants. Commitment and support from top
management, all the staffs need to put themselves and support to the management.
Culture, they had different perceptions and point of views that result to division of
decisions. Information Technology, they should study the different technologies and
equipment. Organization structure, all the staffs must be organized by giving positions
and designations. Training, they should have knowledge to their work. And last trust,
they believe to the ability of each staffs.
According to Jamandre (2012), the research is about the success factor of Jollibee
Food Corporation, a local brand in the Philippines compare to American based fast food
chain McDonalds, Pizza Hut, Burger King and Kentucky Fried Chicken (KFC). This
research analyze the success factors of Jollibee Food Corporation in the Philippines one
of which is the low cost operation system of the company compare to their key
competitors. The researcher will collect some data about the competitive strategies of
Jollibee Food Corporation and how they manage to get in to the top against giant fast
food chain companies. The researcher will analyze if the low cost operation system of
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Jollibee Food Corporation is the critical factor which is responsible for the success of the
company. It is important and relevant to study the competitive strategy of the local
company in the local market against the American based company that is established
globally. The price rivalry usually makes the difference with the fast food chain that
offers great quality food and service but different in price. Studying the critical success
factor is very important for the organization in order to know which areas they need to
focus clearly to attain their business perspectives and goals. Without analyzing the areas
of which they need to focus to gain success the organization will likely failed to meet
their goals and objectives. The critical success factor drives the company's strategy to win
over their competitors. It drives the organization to access their performance and to attain
their vision and mission. It is very interesting to study the Jollibee Food Corporation's
CSF because they are number one in the Philippines, and very successful in the market.
In order for the organization to survive in the business world, it is essential to determine
their potentials and develop strategy to compete with their competitors.
Jamandre’s study corroborates because it is about the success factor of Jollibee
Food Corporation, a local brand of the Philippines. They have number one in the
Philippines against the foreign competitors because of their great quality of food and
service. The key of their success of Jollibee Food Corporation was the pricing and
management which was apposite to our study. Customers preferred to eat in a low price
restaurants but have a good quality of food and service. Studying the organization to
knew which areas they needed to focus to attain their goals and objectives. They became
successful because they accessed their performance, vision and mission. The relevance
of this study is how the pricing and food service help the businesses to achieve
success. It attracts the customers when the food and beverages are cheaper or affordable.
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Conceptual Framework
Independent Variable
Dependent Variable
1. Profile of the Respondent in terms of
the;
1.1 Age;
1.2 Gender;
1.3 Civil Status; and
1.4 Years of Service in the Industry(For
Managers, Supervisors, and Employees)
2. Factors that contributes to the success
of preferred restaurants in Pulilan,
Bulacan as perceived by the managers,
supervisors,
and
employees.
3.1Location;
3.2FoodQuality;
3.3EmployeesProductivity;
3.4 Facilities and Equipment; and
3.5 Management
3. Factors that contributes to the success
of preferred restaurants in Pulilan,
Bulacan as perceived by the customers.
3.1Location;
3.2Food Quality;
3.3Employees Productivity;
3.4 Facilities and Equipment; and
3.5 Pricing
The selected factors that contributes
to the success of preferred
restaurants in Pulilan, Bulacan.
4. Significant difference between the
profile of the managers, supervisors, and
employees and the selected factors that
contributes to the success of the
preferred restaurants in Pulilan, Bulacan.
5. Significant difference between the
profile of the customers and the selected
factors that contributes to the success of
the preferred restaurants in Pulilan,
Bulacan.
Figure 1: The Conceptual Model of the Study
The study hypothesized that the selected factors could contribute to the success of
preferred restaurants in Pulilan, Bulacan.
The conceptual framework shows the effects of the independent variables on the
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dependent variable. The first frame is the independent variables that include the profile of
the respondents; selected factors contribute to the success of preferred restaurants in
Pulilan, Bulacan as perceived by the managers, supervisors, employees and customers,
and the significant difference between the profile of the respondents and the selected
factors that contributes to the success of preferred restaurants in Pulilan, Bulacan. The
second frame represents the dependent variable which is the contribution of the selected
factors in the success of preferred restaurants in Pulilan, Bulacan.
Hypothesis of the Study
In connection with statement of the problem, here are the two (2) hypothesis
developed;
Hypothesis I: There was no significant difference between the profile of the managers,
supervisors, and employees and the selected factors that contributes to the success of
preferred restaurants.
Hypothesis II: There was no significant difference between the profile of the customers
and the selected factors that contributes to the success of preferred restaurants.
Definition of the Variables
To forestall confusion and to provide better understanding among readers and
future users of this study, the following terms are operationally defined in accordance
with their use in this study;
Business. This refers to an organization where goods and services are exchanged
for one another for money. It requires in restaurant for the good and resources that will
provide more income in the future.
Restaurant. It refers to the place where we can easily order and eat because the
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food and drinks are already prepared and served quickly.
Entrepreneur. This refers to businesses are useless without this character
because he/she is the one who organized and operates a business.
Managers. They refer to a position that has a staff of people who report to him or
her. He/she is the one who control and administrator a business. It is one of the factors
that contribute to the success of the business.
Supervisors. They refer to a position that usually authorized to recommend and/
or effect hiring, disciplining. Promoting, punishing, rewarding and other associated
activities in their departments.
Employee. It refers to a person who works in a business for wages or salary. One
of the reasons why businesses are functioning because of their services.
Customer. This refers to a person or group that consumes or purchases the goods
or services from the business. It is one of the factors that help the business to be
successful because they will not earn income if there is no consumer or customer.
Location. In our study, location is highly important factor in a business because
the more population in your area and here is the possibility to have more customers.
Food Quality. It refers to the quality of the food if it is acceptable or
unsatisfactory to the consumers or customers. If the foods have a good quality, customers
will be captivated to buy it.
Employees Productivity. This is the output or outcome of the effectiveness of
the employees. It helps the businesses to be successful because of the quality and quantity
of their work.
Facilities. It refers to the investment of the entrepreneur or group of owners that
helps their business profitable. It is one of the factors that help in gaining achievements
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because it makes the customers comfortable and helps the staffs to do well products and
good services.
Management. This includes planning, organizing, leading and controlling a
group of worker to achieve the business goals and objectives. Poor management will
turns to failure of a business.
Pricing. It refers to the process of setting a price of the foods and the services of a
business. It contributes to the success of restaurants because the low cost and great
quality of food and service will gain huge customers.
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CHAPTER III
METHODS OF THE STUDY
This chapter presents the discussions on the methods and techniques of the study,
population of the study, research instrument, data gathering procedure and data
processing and statistical treatment necessary to obtain results and answers to the
problems presented in the study.
Methods and Techniques of the Study
The method used in the study was quantitative method. It emphasizes objective
measurements and the statistical, mathematical, or numerical analysis of data collected
through polls, questionnaires, and surveys, or by manipulating pre-existing statistical data
using computational techniques. It focuses on gathering numerical data and generalizing
it across groups of people or to explain a particular phenomenon. The researchers
measured the data collected through survey questionnaires. The questionnaires were
adapted and design in open-ended questions to encourage a full meaningful answer using
the subject’s own knowledge and/ or feelings by the respondents and five-point likert
scale to determine the verbal interpretation.
Population of the Study
The respondents of the study were managers, supervisors, employees, and
customers of the preferred restaurants in Pulilan, Bulacan who were randomly selected.
The study had a total of one hundred (100) respondents that were consist of five (5)
managers and five (5) supervisors, twenty-five (25) employees and sixty-five (65)
customers. From which forty-six (46) were males and fifty-four (54) females.
23
Research Instrument
The researchers devised a questionnaire focusing on selected factors that
contributing the success of preferred restaurants in Pulilan, Bulacan. The researchers
questionnaire has two parts; one for the managers, supervisors and employees and
another questionnaire for the customers.
Data Gathering Procedure
The gathering of data was done during the second semester of the school year
2016-2017. The researchers went to McDonald’s, Jollibee, Max’s Restaurant, Mang
Inasal and Shakey’s. They distributed the letters and attached questionnaires to the
regular managers and supervisors, regular employees and customers of the restaurants.
The respondents were guided in answering the questionnaires. The researchers collected
the questionnaires after the respondents accomplished it.
Data Processing and Statistical Treatment
The data from the questionnaires was summarized to suffice the information that
was gathered by the researchers. The summarizing of the gathered data was performed
with adviser and experts who will guarantee that the data were interpreted correctly.
The questionnaires that were given focused on the managers, supervisors,
employees and customers on the preferred restaurants in Pulilan, Bulacan. The questions
were clarified and thoroughly explained by the researchers so that the answers of the
respondents would match the answers needed in the study. The respondents were guided
by the researchers to ensure the factuality of the data.
The data collected in this study were subjected to certain statistical treatments.
The quantitative data from the survey we encoded, tallied, and tabulated for better
24
presentation, analysis, and interpretation of the results. The researchers used the statistical
treatment on frequency and percentage distribution, weighted mean average, and analysis
of variance (one way) to determine the success of preferred restaurants.
Likert Scale
Scale
Range
Verbal Interpretation
5
4.5-5
Highly Agree
4
3.5-4.49
Agree
3
2.5-3.49
Moderately Agree
2
1.5-2.49
Slightly Agree
1
1-1.49
Disagree
Likert Scale is a five-point scale which is used to allow the individual to express
how much they agree or disagree with a particular statement. It developed the principle
measuring opinions by asking people to respond a series of statements about a topic in
terms of the extent to which they agree with them. The scale was used to measure
attitudes or opinions. These ordinal scales of measure level of agreement or disagreement
and even no opinion at all.
Statistical Treatment
The statistical treatments used which were the frequency and percentage
distribution, weighted mean average and analysis of variance. Frequency and percentage
distribution was used to determine the averages of the profile of the respondents provided
in the survey questionnaire used. Weighted mean average was used to know if the factors
are highly agree, agree, moderately agree, slightly agree, and not agree that contributes to
the success of preferred restaurants as perceive by the managers, supervisors, employees
25
and customers. Analysis of variance (one way) was used to know if there is or none
between the profiles of the respondent that contributes to the success of preferred
restaurants in Pulilan, Bulacan with the use of software.
It was solved by the formula:
Frequency and Percentage Distribution
Weighted Mean Average
WM= 5(N)+4(N)+3(N)+2(N)+1(N)
Total Number of respondents
Where:
5,4,3,2,1= scales
N= number of respondents who answered that scale.
ANOVA Analysis of Variance (One Way)
It was used to determine if there is or none significant difference among the
selected factors (with the help of software) that contributes to the success of preferred
restaurants in Pulilan, Bulacan.
26
CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the results and discussions of the study.
Profile of the Respondents
Table 1
Frequency and Percentage Distribution of the Respondents in terms of Age
Age
Frequency
Percentage
Below 20 years
18
18%
21-30 years
50
50%
31-40 years
21
21%
Above 41 years
11
11%
100
100%
Total
As seen on the table above, there is a total of one hundred (100) respondents. In
the frequency column, there are eighteen (18) respondents which is equivalent to eighteen
(18) percent who are below twenty (20) years of age, fifty (50) respondents that is
equivalent to fifty (50) percent who are twenty-one (21) to thirty (30) years of age,
twenty-one (21) respondents that is equivalent to twenty-one (21) who are thirty-one (31)
to forty (40) years of age, and eleven (11) that is equivalent to eleven (11) respondents
that is equivalent to eleven (11) percent who are above forty-one (41) years of age. It can
be gleaned from the table that in terms of age majority of the respondents belong to
twenty-one (21) to thirty (30) years add bracket which shows that the respondents are
working students, while the rest are workers within the vicinity of Pulilan.
27
Table 2
Frequency and Percentage Distributions of the Respondents in terms of Gender
Gender
Frequency
Percentage
Male
46
46%
Female
54
54%
100
100%
Total
As shown in Table 2, there are a total of one hundred (100) respondents. They are
forty-six (46) males with the equivalent of forty-six (46) percent and fifty-four (54)
females which are equal to fifty-four (54) percent. Thus, there are more female than male
respondents based on the gathered data. This only shows that women wanted to
experience other food taste and delicacies other than they cook at home.
Table 3
Frequency and Percentage Distributions of the Respondents in terms of Civil Status
Civil Status
Frequency
Percentage
Single
60
60%
Married
32
32%
Widow
08
8%
100
100%
Total
Table 3 represents the accurate tabulation of the respondents in terms of Civil
Status. There are total of one hundred (100) respondents. There are sixty (60) single
respondents in frequency that is equivalent to sixty (60) percentage, thirty-two (32)
married respondents in frequency that is equivalent to thirty-two (32) percentage, and
zero-eight (08) widow respondents in frequency with eight (8) percentage, hence we can
say that those single eat at restaurants to meet friends, for group chat and to unwind as the
place is conducive and accessible.
28
Table 4
Frequency and Percentage Distributions of the Respondents in terms of Years of
Service in the Industry
Years of Service in the
Industry
Frequency
Percentage
Below 1 year
0
0%
2-5 years
10
29%
6—10 years
18
51%
Above 11 years
7
20%
35
100%
Total
Table 4 reflects a total of thirty-five (35) managers, supervisors and employees.
There are no employees, supervisors or managers who sewed the industry below one
year, ten (10) frequency or twenty-nine (29) percent in two (2) to five (5) years in a
service, eighteen (18) frequency and fifty-one (51) percent in six (6) to ten (10) years.
Based on the gathered data, the total of years of service in the industry is thirty-five (35)
and the total of years of service in the industry percentage is one hundred (100) percent.
The highest frequency and percentage of years of service in the industry is six (6) to ten
(10) years and the lowest frequency and percentage is below one (1) year. It indicates that
there are many opportunities, benefits, and satisfaction why they don’t leave their work.
One of the main reasons why they don’t quit their job is passion to their work. The length
of years spent in an establishment or organization leads to the development of shared
understandings and experiences. Years of service is related to employee well-being and
employee performance. Employees remain working in the industry because they are
happy with the policies, practices, and environment of the establishment.
29
Table 5
Frequency Distribution and Weighted Mean of Location as perceived by Managers,
Supervisors and Employees
5
Location
1. The business is in a populated 15
area.
4
3
2
1
12
3
1
4
3.9428
Verbal
Interpretati
on
Agree
2. The business is clean and far
from populated area.
13
20
1
1
0
4.285
Agree
3. The business has a spacious
area.
15
16
3
1
0
4.457
Agree
11
22
2
0
0
4.257
Agree
14
19
2
0
0
4.342
Agree
Frequency
4. The business is accessible
and near in school, malls and
church.
5. The business is located in
strategic place.
Over all mean: 4.256 (Agree)
Mean
Variance: 0.9724
Table 5 indicates the frequency distribution, weighted mean and the verbal
interpretation. There are thirty-five (35) respondents in this table. Which compose of five
(5) managers, five (5) supervisors, and twenty-five (25) employees. Each factor in the
questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two (2), and
one (1) scales that the respondents will use to rate the factor. The results of data gathered,
respondents are all agree that the location which are clean, far from populated area, with
spacious space and accessible can contribute to the success of preferred restaurants in
Pulilan, Bulacan. With the used of weighted mean formula, the researchers get the mean
of each description. The total of the means are divided into five (5) to get the overall
mean. The overall mean of the location is 4.256 with the verbal interpretation of agree
and the variance is 0.9724.
30
Table 6
Frequency Distribution and Weighted Mean of Food Quality as perceived by
Managers, Supervisors and Employees
Frequency
Mean
Food Quality
Verbal
Interpreta
tion
5
4
3
2
1
1. The food is fresh and clean.
30
4
1
0
0
4.828
Highly
Agree
2. The hot food is served hot and the
cold food served cold.
30
3
2
0
0
4.714
Highly
Agree
3. The quality of food us nutritious
and delicious.
25
7
3
0
0
4.628
Highly
Agree
21
10
3
0
0
4.4
25
7
3
0
0
4.628
4. The food serving are enough to
satisfy the customer thirst and
appetite.
5. Variety of food is always available.
Over all mean: 4.639 (Highly Agree)
Agree
Highly
Agree
Variance: 0.495733
Table 6 above shows the frequency distribution, mean and the verbal
interpretation. There are thirty-five (35) respondents in this table which is compose of
five (5) managers, five (5) supervisors, and twenty-five (25) employees. Each factor in
the questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two (2),
and one (1) scales that the respondents will use to rate the factor. The results of data
gathered, the majority of the respondents are highly agreed that the food quality which
are fresh, clean, varieties and satisfies the customer’s appetite can contribute to the
success of preferred restaurants in Pulilan, Bulacan. With the used of weighted mean
formula, the researchers get the mean of each description. The total of the means are
divided into five (5) to get the overall mean. The overall mean of the food quality is
4.639 and the variance is 0.495733.
31
Table 7
Frequency Distribution and Weighted Mean of Employees Productivity as perceived
by Managers, Supervisors and Employees
Frequency
Employees Productivity
Mean
Verbal
Interpretation
5
24
4
11
3
0
2
0
1
0
4.685
Highly Agree
27
8
0
0
0
4.771
Highly Agree
3. The employees are responsible
and punctual to their task.
27
6
2
0
0
4.714
Highly Agree
4. The employees are courteous and
kind to the customer.
24
11
0
0
0
4.685
Highly Agree
5. The employees are healthy and
physically fit.
26
9
0
0
0
4.971
Highly Agree
1. The employees are wearing
proper uniform and have pleasing
personality.
2. The employees are practicing
personal hygiene.
Over all mean: 4.765 (Highly Agree)
Variance: 0.5464
As seen on the table 7 above, it shows the frequency distribution, mean and the
verbal interpretation. There are thirty-five (35) respondents in this table. It composed of
five (5) managers, five (5) supervisors, and twenty-five (25) employees. Each factor in
the questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two (2),
and one (1) scales that the respondents will use to rate the factor. The results of data
gathered reflects that respondents all highly agreed that the employees productivity which
are responsible, punctual, physically fit, healthy and kind to the customers can contribute
to the success of preferred restaurants in Pulilan, Bulacan. With the used of weighted
mean formula, the researchers get the mean of each description. The total of the means
are divided into five (5) to get the overall mean. The overall mean of the employees
productivity is 4.765 and the variance is 0.5464.
32
Table 8
Frequency Distribution and Weighted Mean of Facilities and Equipment as
perceived by Managers, Supervisors and Employees
Facilities and Equipment
5
Frequency
4
3 2
1
1. The facilities are clean and
conducive for dinning and eating.
22
13
0
0
0
4.6285
Highly Agree
2. All equipment are sanitized.
26
9
0
0
0
4.7428
Highly Agree
3. The facilities are well-maintained
and properly ventilated.
18
15
2
0
0
4.4571
Highly Agree
23
10
2
0
0
4.6
Highly Agree
21
13
1
0
0
4.5714
Highly Agree
4. There are sufficient tables and
chairs for the dinning are of
customers.
5. Restrooms are always available.
Over all mean: 4.5999 (Highly Agree)
Mean
Verbal
Interpretation
Variance: 0.490267
The table 8 shows the frequency distribution, mean and the verbal interpretation.
There are thirty-five (35) respondents in this table. It composed of five (5) managers, five
(5) supervisors, and twenty-five (25) employees. Each factor in the questionnaire has five
(5) descriptions. There are five (5), four (4), three (3), two (2), and one (1) scales that the
respondents will use to rate the factor. The results of data gathered shows that
respondents all highly agreed that the facilities and equipment which are conducive,
properly ventilated, well-maintained and sufficient tables and chairs can contribute to the
success of preferred restaurants in Pulilan, Bulacan. With the used of weighted mean
formula, the researchers get the mean of each description. The total of the means are
divided into five (5) to get the overall mean. The overall mean of the facilities and
equipment is 4.5999 and the variance is 0.490267.
33
Table 9
Frequency Distribution and Weighted Mean of Management as perceived by
Managers, Supervisors and Employees
Frequency
Management
Mean
Verbal
Interpretation
1. Gives salary on time.
5
26
4
9
3
0
2
0
1
0
4.7428
Highly Agree
2. Provide feedback in the
performance of the employees.
22
13
0
0
0
4.6285
Highly Agree
3. Plans of meeting the target sales
through promotional sales.
24
10
1
0
0
4.6571
Highly Agree
22
12
1
0
0
4.6
Highly Agree
24
11
0
0
0
4.6857
Highly Agree
4. Can address any
problem/complain that the business
ma meet during the operation.
5. Has a good relationship with
their employees.
Over all mean: 4.6628 (Highly Agree)
Variance: 0.473067
As seen on the table 9 above, it shows the frequency distribution, mean and the
verbal interpretation. There are thirty-five (35) respondents in this table. It composed of
five (5) managers, five (5) supervisors, and twenty-five (25) employees. Each factor in
the questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two (2),
and one (1) scales that the respondents will use to rate the factor. The results of data
gathered shows that respondents all highly agreed that the management which gives
salary on time, provides feedback, good relationship with their employees and address
any complain can contribute to the success of preferred restaurants in Pulilan, Bulacan.
With the use of weighted mean formula, the researchers get the mean of each description.
The total of the means are divided into five (5) to get the overall mean. The overall mean
of the management is 4.6628 and the variance is 0.473067.
34
Table 10
Weighted Mean of the Selected Factors That Contributes To the Success of
Preferred Restaurants in Pulilan, Bulacan as perceived by the Managers,
Supervisors, and Employees
Location
WM
Food Quality
VI
WM
VI
Employees
Productivity
WM
VI
Facilities and
Equipment
WM
VI
Management
WM
VI
Managers
4.48
A
4.80
HA
4.76
HA
4.80
HA
4.92
HA
Supervisors
4.28
A
4.96
HA
4.96
HA
4.76
HA
4.60
HA
Employees
4.144
A
4.584
HA
4.728
HA
4.568
HA
4.624
HA
Table 10 shows the weighted mean and verbal interpretation of managers,
supervisors and employees in each factor. For location, managers weighted mean is 4.48
and the verbal interpretation is agreed, supervisors the verbal interpretation is agreed, and
employees weighted mean is 4.144 and the verbal interpretation is agreed. For food
quality, managers weighted mean is 4.80 and the verbal interpretation is agreed,
supervisors weighted mean is 4.96 and the verbal interpretation is highly agreed, and
employees weighted mean is 4.584 and the verbal interpretation is highly agreed. For
employees productivity, managers weighted mean is 4.76 and the verbal interpretation is
agreed, supervisors weighted mean is 4.96 and the verbal interpretation is highly agreed,
and employees weighted mean is 4.728 and the verbal interpretation is highly agreed. For
facilities and equipment, managers weighted mean is 4.80 and the verbal interpretation is
agreed, supervisors weighted mean is 4.76 and the verbal interpretation is highly agreed,
and employees weighted mean is 4.568 and the verbal interpretation is highly agreed. For
management, managers weighted mean is 4.92 and the verbal interpretation is agree,
supervisors weighted mean is 4.60 and the verbal interpretation is highly agreed, and
employees weighted mean is 4.624 and the verbal interpretation is highly agreed.
35
Table 11
Frequency Distribution and Weighted Mean of Location as perceived by the
Customers
Frequency
Location
4
1. The business is in a
populated area.
33
30
2
0
0
4.477
Agree
2. The Business is a clean and
far from populated area.
30
30
1
2
2
4.29
Agree
3. The business has a spacious
area.
22
32
11
0
0
4.169
Agree
20
24
3
9
9
3.57
Agree
30
30
4
1
0
4.369
Agree
5. The business is located in
strategic place.
Over all mean: 4.176 (Agree)
2
Verbal
Interpretation
5
4. The business is accessible
and near in school, malls and
church.
3
Mean
1
Variance: 0.171067
As shown in Table 11, it presents the frequency distribution, mean and the verbal
interpretation as perceive by the customers. There are sixty-five (65) customers in this
table. Each factor in the questionnaire has five (5) descriptions. There are five (5), four
(4), three (3), two (2), and one (1) scales that the respondents will use to rate the factor.
The results of data gathered, customers are all agree that the location is in a populated
and strategic area. They agree that it can contribute to the success of preferred restaurants
in Pulilan, Bulacan. With the used of weighted mean formula, the researchers get the
mean of each description. The total of the means are divided into five (5) to get the
overall mean. The overall mean of the location is 4.176 and the variance is 0.171067.
36
Table 12
Frequency Distribution and Weighted Mean of Food Quality as perceived by
Customers
Frequency
Food Quality
Mean
Verbal
Interpretation
5
4
3
2
1
1. The food is fresh and clean.
40
20
5
0
0
4.538
Highly Agree
2. The hot food is served hot
and the cold food served cold.
45
20
0
0
0
4.692
Highly Agree
3. The quality of food is
nutritious and delicious.
26
32
7
0
0
4.292
Agree
30
24
11
0
0
4.292
Agree
32
23
9
0
1
4.306
Agree
4. The food servings are enough
to satisfy the customer thirst
and appetite.
5. Variety of food is always
available.
Over all mean: 4.424 (Agree)
Variance: 0.301067
As seen on the table 12 above, it shows the frequency distribution, mean and the
verbal interpretation as perceive by the customers. There are sixty-five (65) customers in
this table. Each factor in the questionnaire has five (5) descriptions. There are five (5),
four (4), three (3), two (2), and one (1) scales that the respondents will use to rate the
factor. The results of data gathered shows that the majority of the customers agreed that
the food quality can contribute to the success of preferred restaurants in Pulilan, Bulacan.
With the used of weighted mean formula, the researchers get the mean of each
description. The overall mean of the food quality is 4.424 and the variance is 0.301067. It
indicates that the customers all agreed because the food can satisfy their appetite and
thirst, the food is delicious, and the variety of food is always available.
37
Table 13
Frequency Distribution and Weighted Mean of Employees Productivity as perceived
by Customers
Frequency
Employees Productivity
Mean
Verbal
Interpretation
0
4.508
Highly Agree
0
0
4.415
Agree
7
0
0
4.323
Agree
28
6
0
0
4.385
Agree
20
5
5
5
4.009
Agree
5
4
3
2
1
38
22
5
0
2. The employees are practicing
personal hygiene.
32
28
5
3. The employees are
responsible and punctual to
their task
4. The employees are courteous
and kind to the customer.
28
30
31
5. The employees are healthy
and physically fit.
30
1. The employees are wearing
proper uniform and have
pleasing personality.
Over all mean: 4.328 (Agree)
Variance: 0.372933
Table 13 shows the frequency distribution, mean and the verbal interpretation as
perceive by the customers. There are sixty-five (65) customers in this table. Each factor
in the questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two
(2), and one (1) scales that the respondents will use to rate the factor. The results of data
gathered reflect that the majority of the customers are agreed that the employees’
productivity can contribute to the success of preferred restaurants in Pulilan, Bulacan.
With the used of weighted mean formula, the researchers get the mean of each
description. The overall mean of the employees’ productivity is 4.328 and the variance is
0.372933. The employees are practicing personal hygiene, responsible to their task, kind
to the customers, addressing complains, and healthy and physically fit.
38
Table 14
Frequency Distribution and Weighted Mean of Facilities and Equipment as
perceived by Customers
Frequency
Facilities and Equipment
1. The facilities are clean and
conductive for dinning and eating.
Mean
Verbal
Interpretation
5
4
3
2
1
33
29
3
0
0
4.462
Agree
35
23
0
0
4.431
Agree
28
30
7
0
0
4.323
Agree
19
34
11
1
0
4.092
Agree
19
34
11
1
0
4.092
Agree
2. All equipment are sanitized.
3. The facilities are wellmaintained and properly
ventilated.
4. There is sufficient tables and
chairs for the dining area of
customers.
5. Restrooms are always available.
Over all mean: 4.28 (Agree)
7
Variance: 0.36
Table 14 shows the frequency distribution, mean and the verbal interpretation as
perceive by the customers. There are sixty-five (65) customers in this table. Each factor
in the questionnaire has five (5) descriptions. There are five (5), four (4), three (3), two
(2), and one (1) scales that the respondents will use to rate the factor. The results of data
gathered, customers all agreed that the facilities and equipment can contribute to the
success of preferred restaurants in Pulilan, Bulacan. With the used of weighted mean
formula, the researchers get the mean of each description. The total of the means are
divided into five (5) to get the overall mean. The overall mean of the facilities and
equipment is 4.28 and the variance is 0.36. Customers want to eat in restaurants that are
clean, sanitized utensils, properly ventilated, conducive for dining and sufficient tables
and chairs. The highest mean is 4.462 and the lowest is 4.092 based on the gathered data.
39
Table 15
Frequency Distribution and Weighted Mean of Pricing as perceived by the
Customers
Pricing
Frequency
Mean
Verbal
Interpretation
5
4
3
2
1
1. The foods are affordable.
29
21
14
1
0
2. All the foods and drinks are
reasonably priced.
19
34
11
1
0
4.092
Agree
18
37
9
1
0
4.108
Agree
19
34
9
3
0
4.52
Highly Agree
19
34
9
3
0
4.52
Highly Agree
4.2
3. The customers can always avail
of the different promos given by
the establishment.
4. Variety of foods selection is
offered daily at discounted price.
5. Sets of menu price is
manageable and within the
budget.
Over all mean: 4.288 (Agree)
Agree
Variance: 0.4336
Table 15 represents the frequency distribution, mean and the verbal interpretation
as perceive by the customers. There are sixty-five (65) customers in this table. Each
factor in the questionnaire has five (5) descriptions. There are five (5), four (4), three (3),
two (2), and one (1) scales that the respondents will use to rate the factor. The results of
data gathered, the majority of the customers are agreed that the pricing can contribute to
the success of preferred restaurants in Pulilan, Bulacan. With the use of weighted mean
formula, the researchers get the mean of each description. To get the overall mean the
total of the means are divided into five (5. The overall mean of the pricing is 4.288 and
the variance is 0.4336. Some customers become more attractive when they see an
affordable meal or food in restaurants. It is important for us as consumer that the foods
and drinks are reasonably priced.
40
Table 16
Weighted Mean of the Selected Factors That Contributes To the Success of
Preferred Restaurants in Pulilan, Bulacan as perceived by the Customers
Location
Customers
Food
Quality
Employees
Productivity
Facilities
and
Equipment
Pricing
WM
VI
WM
VI
WM
VI
WM
VI
WM
VI
4.21
A
4.42
A
4.39
A
4.43
A
4.21
A
Table 16 presents the weighted mean and verbal interpretation of customers in
each factor. For location, customers weighted mean is 4.21 and the verbal interpretation
is agreed.
For food quality, customers weighted mean is 4.42 and the verbal
interpretation is agreed. For employees productivity, customers weighted mean is 4.39
and the verbal interpretation is agree. For facilities and equipment, managers weighted
mean is 4.80 and the verbal interpretation is agreed. For pricing, customers weighted
mean is 4.21 and the verbal interpretation is agreed. The majority of the verbal
interpretation of the weighted mean of the selected factors that contributes to the success
of preferred restaurants in Pulilan, Bulacan as perceived by the customers is agree. The
highest weighted mean is the facilities and equipment and the lowest weighted mean is
pricing and location. It also means that the food quality is important and it can contribute
to the success of a restaurant among perception of the customers because the range is not
far to the highest mean. They are more attractive to eat fresh and clean foods, delicious
and nutritious foods. It is significant for them that the food of the restaurants can satisfy
their thirst and hunger. Some of the customers don’t look at the price and location but in
the facilities and equipment and food quality.
41
Table 17
Analysis of Variance(One Way) of the Significant Difference Between the
Profile of the Managers in the Selected Factors that Contributes to the Success of
the Preferred Restaurants in Pulilan, Bulacan
Managers
Factors
Supervisors
Employees
Mean
Variance
Mean
Variance
Mean
Variance
4.48
0.272
4.32
0.292
4.144
0.4084
4.80
0.2
4.96
0.008
4.576
0.288
Employees
Productivity
4.76
0.188
4.76
0.188
4.704
0.170
Facilities and
Equipment
4.80
0.12
4.56
0.168
4.568
0.202
Management
4.98
0.032
4.60
0.3
4.624
0.141
Location
Food Quality
F-value
0.823
1.485
4.94
Critical Value
2.866
2.866
2.45
Decision
Accept Hypothesis
Accept Hypothesis
Reject
Hypothesis
Conclusion
No Significant
Difference
No Significant
Difference
With Significant
Difference
As seen on the table 17 above shows that based on the managers f value and
critical value, the decision is accepted hypothesis and the conclusion is there is no
significant difference. Based on supervisors, f value and critical value, the decision is
accepted hypothesis and the conclusion is there is no significant difference. Based on
employees, f value and critical value, the decision is rejected hypothesis and the
conclusion is there is significant difference.
42
Table 18
Analysis of Variance(One Way) of the Significant Difference Between the
Profile of the Customers in the Selected Factors that Contributes to the Success of
the Preferred Restaurants in Pulilan, Bulacan
Customers
Factors
Mean
Variance
Location
4.176
0.1710
Food Quality
4.424
0.301
Employees Productivity
4.328
0.373
Facilities and Equipment
4.28
0.36
Pricing
4.28
0.434
F-Value
0.612
Critical Value
2.447
Decision
Accept Hypothesis
Conclusion
No Significant Difference
As shown on the table 18, the highest mean is the food quality and the highest
variance is the pricing. F-value refers to f statistics, if we calculated it in a test is larger
than your critical value then you can reject the null hypothesis. The f-value is 0.612 and
the critical value is 2.447. The critical value is larger than the f-value it means the
decision is accepted hypothesis. And the conclusion there is no significant difference
between the profiles of the customers in the selected factors that contributes to the
success of preferred restaurant in Pulilan, Bulacan.
43
CHAPTER V
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS
This chapter presents the summary of findings, the conclusions made and the
recommendations offered.
SUMMARY
The general problem of the study was; How may the selected factors contribute to
the success of preferred restaurants in Pulilan, Bulacan?
Specifically, it seeks answers to the following questions:
1. What is the profile of the respondents in terms of the following?
1.1 Age;
1.2 Gender;
1.3 Civil Status; and
1.4 Years of Service in the Industry?
(For Managers, Supervisors, and Employees)
2. How may the selected factors contribute to the success of preferred restaurants in
Pulilan, Bulacan as perceived by the managers, supervisors, and employees be described
in terms of;
2.1 Location;
2.2 Food Quality;
2.3 Employees Productivity;
2.4 Facilities and Equipment; and
2.5 Management?
3. How may the selected factors contribute to the success of preferred restaurants in
Pulilan, Bulacan as perceived by the customers are described in terms of;
44
3.1 Location;
3.2 Food Quality;
3.3 Employees Productivity;
3.4 Facilities and Equipment; and
3.5 Pricing?
4. Is there any significant difference between the profile of the managers, supervisors,
and employees and the selected factors that contributes to the success of the preferred
restaurants in Pulilan, Bulacan?
5. Is there any significant difference between the profile of the customers and the selected
factors that contributes to the success of the preferred restaurants in Pulilan, Bulacan?
The data gathered were limited to the managers, supervisors, employees and customers of
McDonald’s, Jollibee, Mang Inasal, Max’s Restaurant, and Shakey’s in Pulilan, Bulacan.
Likewise, the data were analyzed using frequency and percentage distributions, weighted
mean average, and analysis of variance(one way).
The researchers hypothesized that there was no significant difference in the selected
factors that contribute to the success of preferred restaurants among perceptions of the
managers, supervisors, employees and customers. This only proved that all the
participating restaurants make sure that their businesses are located in strategic places,
accessible and the place is conducive for dining. They hire hardworking, courteous,
punctual, and responsible employees. They make their food always fresh, clean, and
delicious. They satisfy customers appetite and thirst. They give promos, discounts and
reasonably priced foods and drinks.
SUMMARY OF FINDINGS
The followings were the findings of the study:
45
1. Profile of the Respondents
Age. . There are eighteen (18) respondents who were below twenty (20) years of
age, fifty (50) respondents who were twenty-one (21) to thirty (30) years of age, twentyone (21) respondents who were thirty-one (31) to forty (40) years of age, and eleven (11)
respondents who were above forty-one (41) years of age.
Gender. The study had a total of one hundred (100) respondents that were consist
of five (5) managers and five (5) supervisors, twenty-five (25) employees and sixty-five
(65) customers. From which forty-six (46) were males and fifty-four (54) males.
Civil Status. The civil status of the respondents was sixty (60) single, thirty-two
(32) married, and eight (8) widow.
Years in the Service Industry(For managers, supervisors, and employees).
The total respondents are thirty-five (35). The frequency of below 1 year is zero (0) and
its percentage is (0), the frequency of two (2) to five (5) years is ten (10) and its
percentage twenty-nine (29), the frequency of six (6) to ten (10) years is eighteen (18)
and its percentage twenty (20) and the frequency of above eleven (11) years is seven (7)
and its percentage is twenty (20).
2. Factors the Contribute to the Success of Preferred Restaurants in Pulilan,
Bulacan as perceived by the managers, supervisors, and employees be described in
terms of;
Location. The managers, supervisors and employees were agreed that location
was one of the factors of success. The weighted mean average of managers was 4.48,
weighted mean average of supervisors was 4.96, and weighted mean average of
employees was 4.144.
Food Quality. The managers, supervisors and employees highly agreed that food
46
quality was one of the factors of success. The weighted mean average of managers was
4.80, weighted mean average of supervisors was 4.96, and weighted mean average of
employees was 4.584.
Employees Productivity. The managers, supervisors and employees highly
agreed that employees productivity was one of the factors of success. The weighted mean
average of managers was 4.76, weighted mean average of supervisors was 4.76, and
weighted mean average of employees was 4.728.
Facilities and Equipment. The managers, supervisors and employees highly
agreed that facilities and equipment was one of the factors of success. The weighted
mean average of managers was 4.80, weighted mean average of supervisors was 4.60,
and weighted mean average of employees was 4.568.
Management. The managers, supervisors and employees highly agreed that
management was one of the factors of success. The weighted mean average of managers
was 4.92, weighted mean average of supervisors was 4.60, and weighted mean average of
employees was 4.624.
3. Factors the Contribute to the Success of Preferred Restaurants in Pulilan,
Bulacan as perceived by the managers, supervisors, and employees be described in
terms of;
Location. Customers were agreed that location was one of the factors of success.
The weighted mean average of managers was 4.21.
Food Quality .Customers agreed that food quality was one of the factors of
success. The weighted mean average of managers was 4.42.
Employees Productivity. Customers agreed that employees’ productivity was
one of the factors of success. The weighted mean average of managers was 4.39.
47
Facilities and Equipment. Customers agreed that facilities and equipment is one
of the factors of business` success. The weighted mean average of managers was 4.43.
Pricing. Customers agreed that pricing was one of the factors of business`
success. The weighted mean average of managers was 4.21.
4. Significant Difference between the Profile of the Managers, Supervisors, and
Employees and the Selected Factors that Contributes to the Success of the Preferred
Restaurants in Pulilan, Bulacan.
Managers. With the help of experts, the result of f value of managers was 0.823
lower than critical value was 2.866. The decision was accepted hypothesis and the
researchers concluded that there was no significant difference in the selected factors that
contributes to the success of the preferred restaurants in Pulilan, Bulacan among
perceptions of the managers.
Supervisors. With the help of experts, the result of f value of managers was 1.485
lower than critical value was 2.866. The decision was accepted hypothesis and the
researchers concluded that there was no significant difference in the selected factors that
contributes to the success of the preferred restaurants in Pulilan, Bulacan among
perceptions of the supervisors.
Employees. With the help of experts, the result of f value of managers was 4.94
greater than critical value was 2.45. The decision was rejected hypothesis and the
researchers concluded that there was a significant difference in the selected factors that
contributes to the success of the preferred restaurants in Pulilan, Bulacan.
5. Significant Difference between the Profile of the Customers and the Selected
Factors that Contributes to the Success of the Preferred Restaurants in Pulilan,
Bulacan.
48
Customers. The result of f value of managers was 0.612 lower than critical value
was 2.447. The decision was accepted hypothesis and the researchers concluded that
there was no significant difference in the selected factors that contributes to the success
of the preferred restaurants in Pulilacan, Bulacan among the perceptions of the customers.
CONCLUSIONS
Based on the findings of the study, the following conclusions were drawn:
1. The selected factors that contribute to the success of preferred restaurants in
Pulilan, Bulacan are described in terms of location, food quality, employees productivity,
facilities and equipment, and management. Managers, supervisors, and employees agreed
that location is one of the factors that contribute to the success of restaurants. They also
highly agreed that food quality, employees’ productivity, facilities and equipment, and
management are the major factors that contribute to the success.
2. The selected factors that contribute to the success of preferred restaurants in
Pulilan, Bulacan are described in terms of location, food quality, employees’
productivity, facilities and equipment, and pricing. Customers all agreed to the selected
factors that contribute to the success of restaurants. This shows that all the factors are
consistently contributing to the success of preferred restaurants in Pulilan, Bulacan
3. There was no significant difference in the selected factors that contribute to the
success of preferred restaurants in Pulilan, Bulacan among perceptions of the managers
and supervisors except for employees.
4. There was no significant difference in the selected factors that contribute to the
success of preferred restaurants in Pulilan, Bulacan among perception of the customers.
This shows that the factors are not contributing to the success to the customers.
49
RECOMMENDATIONS
The researchers offers the following recommendations on the basis of the findings
revealed and the conclusions arrived in the study:
1. Due to the limitations of the study, the researchers recommend to the other
researchers who will continue this study or the other people to research why only
employees have significant difference in the selected factors that contributes to the
success of preferred restaurants in Pulilan, Bulacan.
2. The researchers recommend to the other researchers who will continue this
study to research why the respondents results are agreed and highly agreed but there are
no significant difference.
3. It suggested that the other researchers may use other factors, methods and
places to determine the significant differences.
The researchers desire to others
researchers to conduct data to food shops or canteen in Pulilan, Bulacan that are advance
in years and not an establishment but achieve success.
4. The future researchers are encouraged to conduct about the culture and
background of the customers that can be a basis in choosing and building a restaurants.
50
REFERENCES
Anna Kari, “Gender”, 2011. Retrieved on February 21, 2017
http://www.who.int/gender-equity-rights/understanding/gender-definition/en/
Dino Mari Testa,"11 Inspirational Quotes From Filipino Businessman And Thought
Leaders’’,
2016.
Retrieved
on
February
21,
2017
https://www.ecomparemo.com/info/11-inspirational-quotes-from-filipinobusinessmen-and-thought-leaders/
Du Toit, “Cognitive Age”, 2013. Retrieved on February 21, 2017
http://www.encyclopedia.com/children/applied-and-social-sciences
magazines/chronological-age
Frenz Delgado, “Consumer Act of The Philippines R.A 7394”, 2015. Retrieved
on February 21, 2017 https://www.slideshare.net/frenz_jr/consumer-act-of-thephilippines-ra-7394
Gail Perry, “Human Relations Theory Of Management’’,2011. Retrieved on February
21, 2017 https://www.business.com/articles/human-relations manage-theorybasics/
Ginger Arboleda, “Food Service Industry in the Philippines”, 2010. Retrieved on
February 21,
2017 http://manilareviews.com/2010/07/food-service-industry- philippines.html
Jason Muller, “Risk Management”, 2009. Retrieved on February 29,
2015http://umu.diva-portal.org/smash/get/diva2:233985/FULLTEXT01.pdf
Kiko Jamandre,“The Critical Factor Responsible For The Success Of Jollibee In The
Philippines”. Retrieved on February 29, 2015
http://www.ukessays.com/essays/business/the-critical-factor-responsible-forjollibee success-in-the-philippines-business-essay.php
Lorri Mealey, “What To Consider Before Choosing A Restaurant Location” 2016.
Retrieved on
February 21, 2017 https://www.thebalance.com/choosing-restaurant-location2888543
Madison Maduka, “Effect Of Motivation on Employee Productivity: A Study Of
Manufacturing
Companies in Nnewi” 2014. Retrieved on February 21,
2017https://www.arcjournals.org/pdfs/ijmsr/v2-i7/14.pdf
Mixph, “A Growing Industry In Food Business” 2015. Retrieved on February 21, 2017
http://www.mixph.com/a-growing-industry-in-food-business/
Saul McLeod, “Kolb’s Learning Styles”,2010. Retrieved on February 21,
2017http://www.simplypsychology.org/learning-kolb.html
51
Susan Wyse, “5 Examples of Survey Demographic Questions”, 2012. Retrieved on
February 21,
2017 https://www.snapsurveys.com/blog/5-survey-demographic-questionexamples/
Victorino Abrugar, “10 Reasons Why Filipinos Don’t Succeed In Business”, 2013.
Retrieved on
February 21, 2017 http://businesstips.ph/10-reasons-why-filipinos-dont-succeedin-business/
52
APPENDICES
APPENDIX A
Selected Factors That Contributes To The Success Of Preferred Restaurants In
Pulilan, Bulacan
Survey Questionnaire for the Customers
Name: (Optional) ___________________________
Civil Status: ( ) Single
( ) Married
( ) Widow
Age: _____
Gender: ( ) Male
( ) Female
Direction: Check on the number that corresponds to your answer.
Numerical Rating
5
4
3
2
1
Verbal Interpretation
Highly Agree
Agree
Moderately Agree
Slightly Agree
Disagree
Location
5
4
3
2
1
4
3
2
1
4
3
2
1
1. The business is in a populated area.
2. The business is a clean and far from polluted area.
3. The business has a spacious area.
4. The business is accessible and near in school, malls and
church.
5. The business is located in strategic place.
5
Food Quality
1. The food is fresh and clean.
2. The hot food is served hot and the cold food served cold.
3. The Quality of food is nutritious and delicious.
4. The food servings are enough to satisfy the customer thirst
and appetite.
5. Variety of food is always available.
5
Employees Productivity
1. The employees are wearing proper uniform and have
pleasing personality.
2. The employees are practicing personal hygiene.
3. The employees are responsible and punctual to their task.
4. The employees are courteous and kind to the customers.
53
5. The employees are healthy and physically fit.
5
Facilities and Equipment
1. The facilities are clean and conducive for dining and eating
2. All equipment are sanitized.
3. The facilities are well-maintained and properly ventilated.
4. There is sufficient tables and chairs for the dining area of
customers.
5. Restrooms are always available.
4
3
2
1
5
4
3
2
1
Pricing
1. The foods are affordable.
2. All the foods and drinks are reasonably priced.
3. The customers can always avail of the different promos given
by the establishment.
4. Variety of foods selection is offered daily at discounted price.
5. Sets of menu price is manageable and within the budget.
54
Selected Factors That Contributes To The Success Of Preferred Restaurants In
Pulilan, Bulacan
Survey Questionnaire for the Managers and Supervisors and Employees.
Name: (Optional) ___________________________
Age: _____
Gender: ( ) Male
( ) Female
Civil Status: ( ) Single
( ) Married
( ) Widow
Years in Industry: _____
(Presently Employed)
Direction: Check on the number that corresponds to your answer.
Numerical Rating
5
4
3
2
1
Verbal Interpretation
Highly Agree
Agree
Moderately Agree
Slightly Agree
Disagree
Location
5
4
3
2
1
5
4
3
2
1
2. The hot food is served hot and the cold food served cold.
3. The Quality of food is nutritious and delicious.
4. The food servings are enough to satisfy the customer thirst and
appetite.
5. Variety of food is always available.
5
Employees Productivity
4
3
2
1
4
3
2
1
1. The business is in a populated area.
2. The business is a clean and far from polluted area.
3. The business has a spacious area.
4. The business is accessible and near in school, malls and
church.
5. The business is located in strategic place.
Food Quality
1. The food is fresh and clean.
1. The employees are wearing proper uniform and have
pleasing personality.
2. The employees are practicing personal hygiene.
3. The employees are responsible and punctual to their task.
4. The employees are courteous and kind to the customers.
5. The employees are healthy and physically fit.
Facilities and Equipment
1. The facilities are clean and conducive for dining and eating
2. All equipment are sanitized.
5
55
3. The facilities are well-maintained and properly ventilated.
4. There is sufficient tables and chairs for the dining area of
customers.
5. Restrooms are always available.
Management
1. Gives salary on time.
2. Provide feedback in the performance of the employees.
3. Plans of meeting the target sales through promotional sales.
4. Can address any problem/complain that the business may meet
during the operation.
5. Has a good relationship with their employees.
5
4
3
2
1
56
APPENDIX B
VALIDATION LETTER
57
APPENDIX C
LETTER TO THE RESPONDENTS
58
59
60
61
62
63
APPENDIX D
REQUEST LETTER
64
APPENDIX E
LETTER TO THE ADVISER
65
APPENDIX F
LETTER TO THE STATISTICIAN
66
JOEL C. JAVIER
Address: 252 A MabIni St. Poblacion, Pulilan, Bulacan
Mobile no: 09164118310
Email address: joel.infinity8@yahoo.com
Objective:
To acquire a challenging career in a reputable company where I can help the
company attain its objective by contributing my abilities and knowledge. Gain more
experience, develop and enhance other skills, so that in the future become a valuable
asset of the organization.
EDUCATIONAL BACKGROUND
TERTIARY
: BULACAN STATE UNIVERSITY
Bachelor in Technical Teacher Education Major in Food Service
and Management
2013-Present
HIGH SCHOOL : ST. DOMINIC ACADEMY
Pulilan, Bulacan
2009-2013
ELEMENTARY : ELITE REIGN LEARNING INSTITUTE
Pulilan, Bulacan
2005-2009
Relevant Skills
 Ability to interact positively with a wide range of people.
 Always arrive at work with a big smile.
 Create a great working relationship with my co-workers.
 Always flexible hours.
 Have knowledge in food handling, food and beverage service and table setup.
 Neat, clean and professional appearance.
TRAINING AND SEMINARS ATTENDED
 National Certificate II in Food and Beverage Services
TESDA Guiguinto, Bulacan
 Sweet Delights Workshop
Robinsons Pulilan, Bulacan
 House Keeping Seminar
BSU Malolos, Bulacan
PERSONAL INFORMATION
Age
:
19
Date of Birth
:
August 7, 1997
Place of Birth
:
Malolos, Bulacan
Gender
:
Male
Civil Status
:
Single
Citizenship
:
Filipino
Height
:
5’9’’
Weight
:
67 Kgs
67
Religion
:
Languages Spoken :
Roman Catholic
English, Tagalog
CHARACTER REFERENCES
 RICHEL KALAW
Professor
Guiguinto, Bulacan
093221797355/09328618812
 AILEEN ESPINO
E.V.V.D.M.H.S Faculty
Plaridel Bulacan
09256061428
 ELVIRA LOGATOC
Tito Arts Catering Services Supervisor
Pulilan, Bulacan
09175260110
I hereby certify that the above information are true and correct to the best of
knowledge……
JOEL C. JAVIER
APPLICANT
68
MARILOU D. FLORES
Address: #077 Taal, Pulilan, Bulacan
Mobile no: 09420622889
Email address: thengflores@ymail.com
Objective:
To obtain a teaching position that help me grow personally and which I can apply
my knowledge and skills.
EDUCATIONAL BACKGROUND
TERTIARY
: DIVINE WORLD COLLEGE
General Clerical Course
1988-1990
BULACAN STATE UNIVERSITY PULILAN EXTENSION
Bachelor of Technical Teacher Education Major in Food and
Service Management
2013-Present
HIGH SCHOOL : OCCIDENTAL MINDORO NATIONAL COLLEGE
San Jose, Occidental Mindoro
1985-1988
ELEMENTARY : MAPAYAPA I ELEMENTARY SCHOOL
San Jose, Occidental Mindoro
1979-1985
Relevant Skills
 Ability to interact positively with a wide range of people.
 Always arrive at work with a big smile.
 Create a great working relationship with my co-workers.
 Always flexible hours.
 Have knowledge in food handling, food and beverage service and table setup.
 Neat, clean and professional appearance.
Working Experience
 Day Care Worker
June 2006-Present
Taal Day Care Center
Taal, Pulilan, Bulacan
TRAINING AND SEMINARS ATTENDED
 “Re-echo Training on Sweden’s Teaching Strategies and Techniques”
Hiyas Convention, Malolos, Bulacan
May 16, 2008
 “Animating the Methods and Techniques of Teaching for Effective Learning”
Municipality of Pulilan, Bulacan
May 27, 2008

“Early Child Care and Development”
Municipality of Pulilan, Bulacan
69


June 13, 2009
“Teaching Strategies, Blocks of Time at First Aid for Kids”
Hiyas Convention, Malolos, Bulacan
May 18, 2009
“Training on Values and Pediatric and Cardio-Pulmonary Resucitation”
Hiyas Pavillion, Malolos, Bulacan
May 19, 2011
PERSONAL INFORMATION
Age
:
44
Date of Birth
:
June 2, 1972
Place of Birth
:
Occidental Mindoro
Gender
:
Female
Civil Status
:
Married
Husband
:
Randy C. Flores
Citizenship
:
Filipino
Height
:
5’4’’
Weight
:
109 lbs.
Religion
:
Iglesia Ni Cristo
Languages Spoken :
English, Tagalog
Profession
:
Child Development Teacher
CHARACTER REFERENCES
 RICHEL KALAW
Professor
Guiguinto, Bulacan
093221797355/09328618812
 AILEEN ESPINO
E.V.V.D.M.H.S Faculty
Plaridel Bulacan
09256061428
 ELVIRA LOGATOC
Tito Arts Catering Services Supervisor
Pulilan, Bulacan
09175260110
I hereby certify that the above information are true and correct to the best of
knowledge……
Marilou D. Flores
APPLICANT
70
FLOYD E. FAJARDO
Address: 569 Le Greenhills Street. Tibag, Pulilan, Bulacan
Mobile no: 09759929148
Email address: ploydpahardo@yahoo.com
Objective:
To acquire a challenging career in a reputable company where I can help the
company attain its objective by contributing my abilities and knowledge. Gain more
experience, develop and enhance other skills, so that in the future become a valuable
asset of the organization.
EDUCATIONAL BACKGROUND
TERTIARY
: BULACAN STATE UNIVERSITY
Bachelor in Technical Teacher Education Major in Food Service
and Management
2013-Present
HIGH SCHOOL : ST. DOMINIC ACADEMY
Pulilan, Bulacan
2009-2012
ELEMENTARY : Segundo EsguerraSr. Memoriam Elementary School
Pulilan, Bulacan
2007-2009
Relevant Skills
 Ability to interact positively with a wide range of people.
 Always arrive at work with a big smile.
 Create a great working relationship with my co-workers.
 Always flexible hours.
 Have knowledge in food handling, food and beverage service and table setup.
 Neat, clean and professional appearance.
TRAINING AND SEMINARS ATTENDED
 National Certificate II in Food and Beverage Services
TESDA Guiguinto, Bulacan
 Sweet Delights Workshop
Robinsons Pulilan, Bulacan
 House Keeping Seminar
BSU Malolos, Bulacan
PERSONAL INFORMATION
Age
:
21
Date of Birth
:
January 27, 1996
Place of Birth
:
Pulilan, Bulacan
Gender
:
Male
Civil Status
:
Single
Citizenship
:
Filipino
Height
:
5’8’’
Weight
:
60 Kgs
71
Religion
:
Languages Spoken :
Roman Catholic
English, Tagalog
CHARACTER REFERENCES
 RICHEL KALAW
Professor
Guiguinto, Bulacan
093221797355/09328618812
 Hon. Restituto Esguerra
Councilor
Pulilan, Bulacan
I hereby certify that the above information are true and correct to the best of
knowledge……
Floyd E. Fajardo
APPLICANT
72
KEVIN MARCO M. BANTOG
Address: 718 San Francisco St. Poblacion, Pulilan, Bulacan
Mobile no: 09058228458
Email address: kevinmarco_bantog16@yahoo.com
Objective:
•
•
To utilize my lively and energetic attitude in teaching student with great
enthusiasm;
To learn how to motivate, improve on leadership quality, improve
creativity, and establish oneself as the most competent educator.
EDUCATIONAL BACKGROUND
TERTIARY
: BULACAN STATE UNIVERSITY
Bachelor in Technical Teacher Education Major in Food Service
and Management
2013-2017
HIGH SCHOOL : Dampol 2nd A National High School
Pulilan, Bulacan
2009-2013
ELEMENTARY : Pulilan Central School
Pulilan, Bulacan
2005-2009
Relevant Skills






Ability to interact positively with a wide range of people.
Always arrive at work with a big smile.
Create a great working relationship with my co-workers.
Always flexible hours.
Have knowledge in food handling, food and beverage service and table setup.
Neat, clean and professional appearance.
TRAINING AND SEMINARS ATTENDED

PRACTICE TEACHING SEMINAR
Bulacan State University

National Certificate II in Food and Beverage Services
TESDA

National Certificate II in Bread and Pastry
TESDA
-
MAX’S RESTAURANT NLEX MARILAO, BULACAN
Kitchen Department
April 22, 2015- June 4, 2015
73
-
Shakey`s Restaurant
Kitchen Department
December 2015- March 2016
PERSONAL INFORMATION
Age
:
20
Date of Birth
:
January 5, 1997
Place of Birth
:
Malolos, Bulacan
Gender
:
Male
Civil Status
:
Single
Citizenship
:
Filipino
Height
:
5’9’’
Weight
:
85 Kgs
Religion
:
Roman Catholic
Languages Spoken :
English, Tagalog
CHARACTER REFERENCES
 RICHEL KALAW
Head TechVoc Department in Richwell Colleges
093221797355/09328618812
 Eva De Jesus
Teacher II
09333724650
 DR. ALODIA ZAPATA
Professor/ BTTE Chairman of College of Education
Bulacan State University
09420375246/09361785056
I hereby certify that the above information are true and correct to the best of
knowledge…
Kevin Marco M. Bantog
APPLICANT