BUSINESS, MANAGEMENT, AND ACCOUNTANCY
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
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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