Effectiveness of technology in food and beverage industry Eugene G. San Jose...[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 Effectiveness of Technology in Food and Beverage Industry in the selected restaurants in Mandaluyong City during the school year 2015-2016. The study used descriptive type of research using observation as tool for documentary analysis and gathering data. Statistical tool such as weighted mean and one-way analysis (ANOVA) were used to interpret the result of the study. Responses were tallied tabulated and interpreted. There were fifteen (15) respondents who answered the questionnaire checklist entitled "Effectiveness of Technology in food and beverage technology". For the Coffee shop category the selected establishments were: Dolce Latte, Café France, Coffee Bean and Tea Leaf, Mochicream and Bo's Coffee. For the Fast Food: KFC, Jollibee, Chowking, McDonald's and Mang Inasal and lastly for casual Dining Papa John's, Chill's, Max's, Yellow Cab and Kyochon. From the analysis and interpretation of data, the following findings wer found the profile of the respondents shows that in terms of age 40% where in the age bracket of 23-26yrs. Old in gender female got the highest frequency of 8 with percentage of 53.3, in number of years employed the highest percentage is below 3 months in service. On the effectivess of technology in food and beverage industry, in terms of Customer Satisfaction the over-all mean assessment of the managers' respondents towards research is 4.92 which is verbally interpreted as Always, in terms of financial management it got a mean score of 4.77 and is verbally interpreted as Always, in terms of Meal production the over-all mean assessment of food establishment manager is 4.85 which is verbally interpreted as Always, in terms of Personnel Management the over-all mean assessment, it got a mean score of 4.73 and verbally interpreted as Always, in terms of Food Production, the over-all mean assessment, it got a mean score of 4.86 with the verbal interpretation of Always and the General Average Weighted in different aspects with Customer satisfaction, Financial Management, Meal Production, Personnel Management and Food Production as assessed by food establishment managers was 4.83 and verbally interpreted as Always. Based on the summary of findings the following conclusions were formulated. In terms of gender, respondents were almost equal in numbers, Using updated technology will dramatically increase customer satisfaction, meal production, food production and will help manage finances and the findings shows that managers consider using updated technology to consistently provide efficient, fast and quality service and also to ease the preparation. In the light of the findings and conclusion drawn, the following recommendations were offered; A high customer satisfaction should be maintained to dramatically increase the establishment of image and every establishment should comply with their own standard to improve financial management, personnel management, meal production and food production.