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BUSINESS, MANAGEMENT, AND ACCOUNTANCY

BUSINESS, MANAGEMENT, AND ACCOUNTANCY Tagaytay International Convention Center is very good, its basic bed is excellent,

Tagaytay International Convention Center is very good, its basic bed is excellent, dusting and wiping of bedroom and bathroom cleaning are both very good while the guestroom cleaning, bed making, and bathroom cleaning are all very satisfactory.

It was concluded that the actual operations of Tagaytay International Convention Center in terms of guestroom cleaning, bed making, dusting and wiping of bedroom, and bathroom cleaning is aligned with the Department of Tourism standards. Futhermore, guests who evaluated its operations in terms of guest cleaning, basic bed making, dusting and wiping of bedroom, and bathroom cleaning provided them a rating of very satisfactory. However, in spite of this high rating, there are still improvements needed to assure the competitiveness of the hotel and to satisfy more guests.

The study recommended that the Tagaytay International Convention Center should continually improve its guestroom cleaning in accordance to the general housekeeping set by that DOT.

THE PROCUREMENT PROCESS OF LESLIE’S RESTAURANT IN TAGAYTAY CITY Researchers: Dennis l. Dela Pena, Gay DC. Nidua, and Jenelyn DR. Sunga Adviser: Mr. Marvin Austral

This case study aimed to observe the standard operating procedures of Leslie’s Restaurant in Tagaytay City in the areas of purchasing, receiving, and storage area as well as to determine the compliance

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of its employees who were tasked in such areas. The researchers observed the actual practices of the restaurant’s compliance in the areas of purchasing, receiving, and storage to the standard procedures. An interview with the key informant was conducted and an observation checklist was used to gather data. The actual observations were then compared to the personnel’s compliance through the interpreted mean values using descriptive statistics.

The purchasing practices were rated very good which means that the purchasing officers abide with the standard operating procedures in using purchase order, checking the items all the time. In the receiving process, a very good rating was also given while a good rating was given in the storage procedures because it does not completely follow the standard procedures.

THE FOOD SAFETY AND SANITATION OF PRACTICES OF PILA DELIGHTS CAFETERIA IN INTERNATIONAL RICE RESEARCH INSTITUTE (IRRI) IN LOS BAÑOS, LAGUNA Researchers: Erica E. Aquino, Joanne Madelene E. Centeno, and Criselle Marie P. Lapez Adviser: Ms. Floricon Encabo

This case study was conducted to identify the actual food safety and sanitation practices of Pila Delights Cafeteria Los Baños, Laguna in terms of the following aspects: receiving and storing of goods, kitchen equipment, food preparation, counter service, and

RESEARCH REPORT 2009-2010

BUSINESS, MANAGEMENT, AND ACCOUNTANCY

BUSINESS, MANAGEMENT, AND ACCOUNTANCY sanitation of dining room practices. It also determined the strengths and weaknesses

sanitation of dining room practices. It also determined the strengths and weaknesses of the establishment in terms of food safety and sanitation practices. The customers’ perceptions on its dining room sanitation practices in terms of counter service and sanitation premises were analyzed together with the observation of the staff of the cafeteria on the different areas of operation.

The respondents were the administrative, kitchen, and dining staff and customers of the establishment. Descriptive analysis was used in the study while interview guide, observation checklist, and survey questionnaire were used as research instruments. Simple mean and SWOT analysis were applied for the treatment of data.

It was found out that the receiving and storage areas of Pila Delights Cafeteria were clean and well- ventilated because they got an excellent rating. The storage area is near the receiving area. The establishment also used the First-in, First-out (FIFO) System. The chemical used for the cleaning of tools and equipment as well as for the kitchen premises were properly kept in the storage area away from the stored food. The kitchen equipment and premises were generally assessed to be excellent because the floor and working tables were found to be non- absorbent and easy to clean. The kitchen area was also found well- ventilated; it also had adequate supply of soap and towels for the staff to use. Employees have enough space to perform their job. The food preparation in relation to personal hygiene was rated only very good because in some

RESEARCH REPORT 2009-2010

instances, some employees were caught not wearing their net, apron, and hand gloves. The counter service was rated very good because sometimes employees forgot to cut their nails and removed their pieces of jewellery.

In terms of the strengths and weaknesses of the establishment, those areas rated as excellent became its strengths and those rated as very good only were considered as its threats and weaknesses.

The study recommended that the supervisor should closely monitor the practices of the staff particularly in their personal hygiene and wearing of proper uniform. There should also be a series of trainings for the staff on improved food safety practices.

ATMOSPHERE AND LAYOUT OF THE DINING AREA OF FOCACCIA RESTAURANT: ITS IMPACT TO THE WORKFLOW AND CUSTOMERS’ SATISFACTION Researchers: Ma. Andrea V. Cruz, Mae Anne M. Hernandez, and Vic Bryan D. Balagtas Adviser: Ms. Floricon Encabo

The study focused on the atmosphere and layout of the dining area of Focaccia Restaurant and its impact to the workflow of employees and level of customers’ satisfaction.

The study adopted descriptive method of research. The study used constructed questionnaires for employees and customers. The respondents were the four dining room

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