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Resources in industrial food service establishment in Cavite / by Lailani C. Zarraga.

By:

Zarraga, Lailani C [author]

Material type: Text

TextLanguage: English Publication details: Los Baños, Laguna : Cavite State University- Main Campus, 2002.Description: xviii, 146 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

642 Z1 2002

Online resources:

Click here to view thesis abstract and table of contents

Abstract: This descriptive-correlation study is about the resources in industrial foodservice establishments in Cavite. The locale of the Study is in the Cavite Export Processing Zone Authority (CEPZA) located in Rosario, Cavite. The respondents of the survey were composed of 50 foodservice concessionaires, 250 foodservice workers and 250 customers. The study aimed to describe the resources available in industrial food service establishments in CEPZA. Major problems encountered and solutions taken in solving the problems as perceived by concessionaires and the conditions of contract entered into Rees ENCORE management were likewise determined. The study also attempted to determine the quality of foods and services provided by concessionaires as perceived by customers and its significant relationships to the resources and characteristics of foodservice establishments using the correlation method. Interview, observation schedules and questionnaires were the instruments used to gather information about the foodservice establishments. Results of the study showed that the majority of the foodservice concessionaires were Dre TUT Cota” ESET ge range, college graduates with 1-5 years experience in foodservice. Majority of the food service establishments served more than 150 customers per meal. Foodservice workers were below 27 years old, female highschool graduates and receiving a monthly income below P 3,000.00. Most of the foodservice operators in CEPZA were found to be single proprietors with one year business contract with the company. The average number of foodservice workers were six to ten per establishment. Majority of the concessionaires initially invested about P 50,001 to 100,000 for the business. The daily income was P 500 to eee ion test TM MRO.4 oI THE LILO Ec aT than P 4,001 - 4,500. All of the foodservice operations were open six days a week but only half of these operate from 5 a.m. to 7 p.m. The rest had irregular hours of operation. The food production/processes and control methods were found to be existing in the foodservice establishments. Machines such as small and institutional types of equipment were used in the kitchen and HN TaE Lea UCHLI (ol ETB SOLO MET CoM Tele ietere supplies were found adequate. Customers were below 27 years of age, female college graduates and were working as production staff of CEPZA.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	642 Z1 2002 (Browse shelf(Opens below))		Link to resource	Room use only	T-2407		00006415

Thesis (M.A.--Food Service Administration) University of the Philippines

Includes bibliographical references.

This descriptive-correlation study is about the resources in industrial foodservice establishments in Cavite. The locale of the Study is in the Cavite Export Processing Zone Authority (CEPZA) located in Rosario, Cavite. The respondents of the survey were composed of 50 foodservice concessionaires, 250 foodservice workers and 250 customers. The study aimed to describe the resources available in industrial food service establishments in CEPZA. Major problems encountered and solutions taken in solving the problems as perceived by concessionaires and the conditions of contract entered into Rees ENCORE management were likewise determined.

The study also attempted to determine the quality of foods and services provided by concessionaires as perceived by customers and its significant relationships to the resources and characteristics of foodservice establishments using the correlation method.

Interview, observation schedules and questionnaires were the instruments used to gather information about the foodservice establishments.

Results of the study showed that the majority of the foodservice concessionaires were Dre TUT Cota” ESET ge range, college graduates with 1-5 years experience in foodservice. Majority of the food service establishments served more than 150 customers per meal. Foodservice workers were below 27 years old, female highschool graduates and receiving a monthly income below P 3,000.00. Most of the foodservice operators in CEPZA were found to be single proprietors with one year business contract with the company. The average number of foodservice workers were six to ten per establishment.

Majority of the concessionaires initially invested about P 50,001 to 100,000 for the business. The daily income was P 500 to eee ion test TM MRO.4 oI THE LILO Ec aT than P 4,001 - 4,500. All of the foodservice operations were open six days a week but only half of these operate from 5 a.m. to 7 p.m. The rest had irregular hours of operation.

The food production/processes and control methods were found to be existing in the foodservice establishments. Machines such as small and institutional types of equipment were used in the kitchen and HN TaE Lea UCHLI (ol ETB SOLO MET CoM Tele ietere supplies were found adequate. Customers were below 27 years of age, female college graduates and were working as production staff of CEPZA.

Submitted to the University Library 05/11/2007 T-2407