Factors affecting the use of convinience food as added ingredient in food preparation John Troy G. Carigma...[et.al].

Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.

EXECUTIVE SUMMARY: The study aimed to determine the factors affecting the use of convenience food as added ingredient in food preparation. It was conducted in Antipolo City during the school year 2014-2015, specially during the month of January 2015. A questionnaire-checklist was used to determine the factors affecting the use of convenience food as added ingredient in food preparation. There were thirty (30) restaurant operators/owners in the city of Antipolo who served as the respondents of the study. The respondents were selected through the random sampling questionnaire check list. The condition ascertained in the study were the factors affecting the use of convenience food as added ingredient in food preparation in term of hygiene and sanitation, storage, price, time and availability, and types of food. The study used the description type of research utilizing survey questionnaire checklist in the selected respondent to gather the needed data. Statistical tool such as weighted mean and one way ANOVA were used to internet the result of the study. Responses were tallied, tabulated and interpreted. From the analysis and interpretation of data, the following findings were found out. The profile of the respondent showed that in terms of age, out of thirty (30) respondent fifty (50) percent was at the age bracket of 26-30 of age; in terms of sex eighteen (18) are females and twelve (12) are males, in terms of educational attainment thirty (30) respondent or one hundred (100) percent are college graduate. In terms of salary twenty one (21) respondents or seventy (70) percent had the salary of 21,000-30,000. The factors affecting the use of convenience food as added ingredient in food preparation by the respondents showed that will respect to hygiene and sanitation, storage, price, time and availability, and types of average weighted mean was 4.92, 4.92, 4.70,4.4.41 interpreted as 'Frequently Observed'. The significant difference on the factors affecting the use of convenience food as added ingredient in food preparation with respect to above, mentioned variables showed that in terms of age, sex, educational attainment and salary the null hypothesis was accepted. Therefore, there was no significant difference on the problems encountered by the respondents in food preparation. Based on the summary of findings it was concluded that problem do existed and was experienced by the respondents; however, these problems were serious and needed focus. In the light of the findings and conclusions drawn, the researchers recommended that the restaurant operator should have a knowledge on the proper storage of convenience food and the appropriateness of use in types of food and they should undergo training and seminars in the proper sources of convenience food so as to be available when needed and strictly observe hygiene and sanitation in the use of convenience food and manager should also consider the suggestion and comments, of the customers regarding on food preparation