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 socioeconomic 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 childs 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 ones 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 1990s offers a rich
blending of traditional and entrepreneurial styles of restaurants operation and service. The fast
foods type restaurant has been renamed quick serve in a direct response to customers demand
for healthier food and wide range of menu items served in a timely fashion.

Restaurant

ownership and management in the 1990s 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 ones needs for a
group of clientele, like ones 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) ones culture determines the individual food patterns. Food
is a combination of other foods that are determined and perpetuated by ones 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 awayfromhome food expenditures today,

including meals eaten in an institutional sitting. Food service operations, the umbrella for awayfrom-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 nations 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, selfdiscipline 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 guests 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 ones 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
PROFILE OF FOOD SERVICE WORKERS
Demographic Characteristics
Age
Gender
Civil Status
Highest Educational Attainment
Course
Religious
PROFILE
OFAffiliation
THE FOOD SERVICE
Position/Rank
in the Family
ESTABLISHMENT
Monthly Income
A. Estimate
Characteristics
of
Food
Service
Ethnic
Origin
Establishment
Other
Owner
v Sources of Income
Length of Operation
Location
Seating Capacity
No. of Workers
Type of Customers
Type of Menu
Price of Meals
Basic Facilities
Handling Leftovers
B. Production Distribution and
Consumption

IMPLEMTATION
OF MUNICIPAL
ORDIANCES OF
FOOD SERVICE
ESTABLISHMENT

AWARENESS ON IMPLEMENTATION
Establishment
Food Handlers
Toilet Facilities
Garbage, Refuse, Collection & Disposal
Water Supply
Equipment/Utensils
Food Storage
Kitchen
Insects & Vermin Control
Dining Room
Maintaining Sanitation

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

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 ones 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

Respondents
N

21
23
7
8
59

35.6
39.0
11.9
13.5
100

Total

22
37
59

37.3
62.7
100

Total

28
27
4
59

47.5
45.8
6.8
100

Age
20 years old below
21 to 30 years old
31 to 40 years old
41 to 50 years old
Total
Mean Age = 25.54
Sex
Male
Female
Status
Single
Married
Widow/er

Educational Attainment
Elementary level
Second level
College level
BS Graduate
Total

11
12
30
6
59

18.6
20.3
50.8
10.2
100

6
7
1
31
14
59

10.2
11.9
1.7
52.5
23.7
100

40
5
1
1
6
6
59

67.8
8.5
1.7
1.7
10.2
10.2
100

Course
BS Home Economics
Mechanical Course
BS Education
Commerce
Others (specify)
Total
Religious Affiliation
Roman Catholic
Protestant
Baptist
Seventh Day Adventist
Jehovah
Others
Total
Table 1. Profile of food service managers/workers (cont.)
Characteristics

Respondents
N

Ethnic Origin
Cebuano
Ilonggo
Tagalog
Boholano
Ilocano
Others (Specify)
Total
Number Family Members
1-4 children
5-8 children
9-12 children
Total
Mean = 4.75
Monthly Salary
Less than 2,000
2,100 to 4,000

1
32
10
5
3
8
59

1.7
54.2
16.9
8.5
5.1
13.6
100.00

44
12
3
59

74.6
20.3
5.1
100

33
16

55.9
27.1

4,100 to 6,000
More than 6,000
Total
Mean salary = P3,442.29
Estimated Family Monthly Income
Less than 2,000
2,100 3,000
3,100 4,000
4,100 5,000
5,100 6,000
More than 6,000
Total
Mean = P5,330.51
Other Sources of Income
Farming
Business
Teaching
Others (Specify)
Total

5
5
59

8.5
100
100

1
3
4
15
10
26
59

1.7
5.1
6.8
25.4
16.9
44.1
100

22
25
5
7
59

37.3
42.4
8.5
11.9
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

Respondents
N

Ownership
Single proprietorship
Incorporated
Corporations
Others
Total
Length of Operation
0 to 3 years
4 to 6 years
7 to 9 years
More than 10 years
Total
Mean = 7.8 years
Location
Access from major roads
With parking area
Sign visible
Access from Transportation
Other (specify)
Total
Seating Capacity
Less than 10 seaters
11 to 20 seaters
21 to 30 seaters
31 to 40 seaters
More than 40 seaters
Total
Mean = 37.7
Number of Workers
1 to 3 workers
4 to 6 workers
7 to 9 workers

13
16
29
1
59

22.0
27.1
49.2
1.7
100.00

12
16
17
20
59

20.3
16.9
28.8
33.9
100

13
5
18
16
7
59

22
8.5
30.5
27.1
11.9
100

1
4
10
10
34
59

1.7
6.8
16.9
16.9
57.6
100

16
25
15

27.1
42.4
25.4

More than 9 workers

Total
Mean = 5.25

3
59

5.1
100

Table 2. Characteristics of the food service establishment (cont.)

Characteristics

Respondents
N

Type of Customers
Students
Professionals
Own employees
Farmers
Mix of different types
Total
Handling of Leftovers
Reheat and resell
Give to employee as credit
Give to employee for free
Give to animals
Total
Number of Clienteles
10 or less customers
11 to 20 customers
21 to 30 customers
31 to 40 customers
41to 50 customers
More than 50 customers
Total
Mean = 39.06
Approximate Daily Income
Less than 500
500 to 1,000
1,001 to 1,500
1,501 to 2,000
2,001 to 2,500
2,501 to 3,000
Total
Mean = P1,919.50

1
5
2
47
4
59

1.7
8.5
3.4
79.7
6.8
100

3
33
19
4
59

5.1
55.9
32.2
6.8
100

1
3
10
15
20
10
59

1.7
5.1
16.9
25.4
33.9
16.9
100

2
7
5
9
27
9
59

3.4
11.9
8.5
15.3
45.8
15.3
100

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.
2. Site is at a reasonable distance from
noise, odor and other disturbing
activities.
3. There are provisions for
a. Fire exits
b. Adequate fire extinguisher
4. The drainage system present standing,
water around the building.
5. A sanitary permit for the operation of the
food service facility has been obtained.
Pooled-Mean

3.76

0.93

Agree
Agree

3.90
4.41
3.37

0.88
0.56
0.76

Agree
Agree
Agree

3.97

0.93
Agree

3.53
3.82

1.15
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

1. They have-up-date health certificates.

Weighted
Mean

Std. Dev.

Descriptive
Meaning

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

0.89

3. They are always in proper uniform (with cap

and apron) and heat.

4.42

0.86

4. The person in charge is trained in the

principles of food sanitation.

4.53

0.84

5. Food preparation and serving are carried out

in a sanitary manner

4.29

1.03

4.39

0.42

Pooled-Mean

Agree

Agree

Strongly
Agree
Agree

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

1. Toilet facilities are

conveniently located.

accessible

Weighted
Mean
and

2. Toilet is served with a septic tank.

Std. Dev.

4.42

0.83

4.07

1.19

3. The plumbing appurtenances (e.g. flushing

mechanism) are in proper working
condition.

4.29

0.98

4. The toilet bowl, urinal, laboratory, floor,

wall and ceiling are cleaned regularly.

4.22

0.98

4.25

0.47

Pooled-Mean

Descriptive
Meaning
Agree

Agree
Agree

Agree

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:
a. Water tight with close-fitting lid.

4.07
4.41

1.19
1.07

Agree
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

4.01

0.41

Agree

Pooled-Mean

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

bacteriological examination.

for

Pooled-Mean

4.29

1.03

Agree

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

3.83

0.42

Agree

Pooled-Mean

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

4.07

0.50

Agree

Pooled-Mean

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
b. Self-closing door
c. Adequate lighting
d. Ventilation

3.42
4.32
4.46
3.78

1.15
0.88
1.01
1.02

Agree
Agree
Agree
Agree

4. The following are kept clean, free from dust,

insects and other contaminating material.
a. Shelves
b. Tables
c. Meat blocks
d. Sinks and similar equipment

4.22
4.31
4.37
3.83

1.10
1.21
1.08
1.28

Agree
Agree
Agree
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
1. There is no evidence of insects and vermin
infestation.

Weighted
Mean

4.42

Std. Dev.

0.79

Descriptive
Meaning

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

4.09

0.65

Agree

Pooled-Mean

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
b. Adequately ventilated
c. Clean and well-maintained

4.07
4.39
3.97

1.19
0.81
1.19

Agree
Agree
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
b. Washing of cooking utensils

4.07
4.44

1.19
0.60

Agree
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

4.17

0.56

Agree

Pooled-Mean

Overall 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 establishments regulations is
expected from well managed food service establishments.
Table 13. Summary of ANOVA table on the implementation of municipal ordinance
Municipal Ordinances
Establishment
Toilet and Facilities
Garbage, Refuse Collection and Disposal
Water Supply
Equipment/Utensils
Food Storage
Kitchen
Insects and Vermin Control
Dining Room
Maintaining Sanitation
*
-significant at 0.05 level

F-value

Prob.

-2.322
1.197
.711
1.030
-.323
.587
.800
.764
1.705
1.046

.024*
.236
.480
.308
.748
.560
.427
.448
.094
.300

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
1. Low salary
2. No medical benefits
3. No insurance

Weighted Rank
1.97
1.92
2.51

Rank
2
1
3

4. No rest day
5. Lack of manpower

2.66
3.54

4
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

Demographic Characteristics
Family Monthly Income

I. Characteristics of Food Service

Establishment
A. Seating Capacity
B. 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

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

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 nonfood 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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