Hygiene and sanitation practices of selected restaurants John Thomas Joseph E. Espinocilla... [et. al]

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

EXECUTIVE SUMMARY: The study aimed to analyze the hygiene and sanitation practices of selected restaurants in Taytay, Rizal during the school year 2016-2017. The descriptive method design was used in the conduct of the study. The researchers used questionnaire that served as tool for documentary analysis and for gathering data information. Based on the profile of the respondents, ages 19 below obtained the highest frequency of 40.0%, and the lowest are 32 above got 2.2%. for sex, male got the highest frequency of 62.2%, and female got only 37.8%. For Civil status, single has the highest frequency of 71.1%, married got 26.7%, and single parent got 2.2%. for the educational attainment, tertiary got the highest frequencty of 51.1%, and vocational got 37.8%. The weighted mean and verbal interpretation in terms of dining area, first rank is item 2 and was verbally interpreted as always, lowest rank is item 5 and was verbally interpreted as always. The weighted mean and verbal interpretation in terms of rest room, first rank is item 4 was verbally interpreted as always, lowest rank is item 2 was verbally interpreted as always. The weighted mean and verbal interpretation in terms of washing area, first rank is item 4 was verbally interpreted as always, lowest rank is item 3 was verbally interpreted as always. The weighted mean and verbal interpretation in terms of tools and equipment, first rank is item 5 and was verbally interpreted as always, lowest rank is item 1 was verbally interpreted as always. The weighted mean and verbal interpretation in terms of food preparation area, first rank is item 5 was verbally interpreted as always, lowest rank is item 2 and 4 both are verbally interpreted as always. The weighted mean and verbal interpretation in terms of personal hygiene, first rank is item 1 was verbally interpreted as always, lowest rank is item 2 and 4 both are verbally interpreted as always. Based on the analysis and interpretation of the data gathered it is recommended that the customers must be aware of the hygiene and sanitation of dining area, rest room, washing area, tools and equipment, food preparation area and personal hygiene; conduct seminars workshop to the employees on hygiene and sanitation practices in order to become aware on the proper presentation of food to the consumers; maintain proper sanitizing procedure of all equipment and utensil; and, gave a periodic inspection of restaurant about hygiene and sanitation. The customer must also be aware of the service offered and sanitation in one food establishment to meet one's satisfaction and to avoid the unfavorable condition. The staff must also be familiar on the ruls and regulation in restaurants to maintain the good atmosphere and practice proper etiquette to satisfy their customers.