Pest Control System Utilization Among Selected Restaurants in Dagupan

City

Germono Johara N.Rivo Jervis M.

Solis Benjamin Jr. P.

College of Hotel and Restaurant ManagementColegio de Dagupan

Arellano St., Dagupan City

Bachelor of Hotel and Restaurant Management

October 2011

Approval Form

In partial fulfillment of the requirements for the degree of Bachelor of Science in Hotel and Restaurant Management the completed research entitled, Pest Control System Utilization Among Fast Food Restaurants in Dagupan City prepared and submitted by Johara N. Germono, Jervis M. Rivo, Benjamin P. Solis Jr. is hereby endorsed for approval and acceptance.

Dr. Edwin Cancino Research Adviser

This is to certify that the completed research mentioned above submitted by Johara N. Germono, Jervis M. Rivo, Benjamin P. Solis Jr. has been examined and approved on October 7, 2011 by the Oral Examination Committee.

Dr. Helen N. AntimanoChairman

Member Member

Noted:

Dr. Helen N. Antimano Dean, College of Hotel and Restaurant

Abstract

Johara N. Germono, Jervis M. Rivo and Benjamin P. Solis, Jr., “Pest Control Systems Utilization Amomg Restaurants in Dagupan City” Bachelor of Science in Hotel and Restaurant Management, College of Hotel and Restaurant Management, Colegio de Dagupan, Arellano Street, Dagupan City, Pangasinan, Philippines, October 2011.

Adviser: Dr Edwin Cancino

The research focused on the five commoly used types of pest and the Pest Control Systems applied by selected restaurants in Dagupan City. With descriptive-survey as a research design, the researchers administered a questionnaire to the managers and supervisors of ten (10) Restaurants in Dagupan City. Based on the gathered data, the respondent restaurants used poison spray and space fumigation, followed by space treatment, repellents and sterilization. This means that restaurants in Dagupan city used various types of pest control system, and that poison spray is making an impact on pest management programs. The versatility of poison spray therefore is a true benefit for the fast food restaurants community. The pest control systems are used to eliminate and eventually avoid pests in the working environment but it cannot be avoided that there are still problems that are encountered in utilizing these systems. It was also found out that many of the respondent fast food restaurants encountered health hazard, some of them encountered odor from insecticides that taint food, very few of them encountered insecticides linger and disturb diners and food contamination, and none of them encountered food poisoning.

Acknowledgement

We would like to thank from the bottom of our hearts the following people who

helped us to make our study completed.

To our Almighty God, who never let us down and who always gave us strength at

times of giving up. Thank you Lord.

To our families, especially our parents for the moral and financial support. Thank

you dear parents.

To our classmates and friends especially Colline Chan, who cheered us through

thick and thin. Thank you.

To the panelist, who pointed out revisions for the improvement of this paper.

Thank you.

To our thesis adviser Dr. Edwin Cancino who shared valuable knowledge and

guidance throughout this semester. Thank you sir.

To our thesis mentor Dr. Helen N. Antimano, for the patience and understanding

to our shortcomings.

To all of you, thank you.

The Researchers

Table of Contents

PageTitle Page…………………………………………………………………..……… IApproval Form…………………………………………………………………… iiAbstract…………………………………………………………………………...... iiiAcknowledgment……………...…………………………………………………. ivTable of Contents…………………………………………….…………………… vList of Tables ………………………………………………………..………. viList of Figures…………………………………………………………………….. viiChapter

1 INTRODUCTION……………………………………………………….. 1Background of the Study…………………………………………………... 1Conceptual Framework…………………………………………………..... 3Statement of the Problem…………………………………………………. 5Assumptions (Optional)…………………………………………………… 5Significance of the Study…………………………………………………. 5Scope and Limitations……………………………………………………. 6Definition of Terms……………………………………………………….. 7

2 REVIEW OF LITERATURE AND STUDIES ….………………….. 103 METHODOLOGY…………………………………………………….. 16

Research Design……………………………....…………………………. 16Sources of Data………………………………………………………….. 17Instrumentation and Data Collection……....……………………………. 17Tools for Data Analysis ……………………….….……………………… 17

4 DISCUSSION OF FINDINGS…………………………………………. 205 SUMMARY, CONCLUSIONS AND RECOMMENDATIONS…….. 23

Summary …………………………………………………………………. 23Conclusions…………………………………….………………………….. 23Recommendations……………………….…………………....................... 24

Bibliography …………………………………………………………………….. 25Appendices ……………………………………………………………………….. 26

A Letter to the Respondents and questionnaires …………………………… 26B Tabulation of data gathered……………………………………………… 27

Curriculum Vitae ………………………………………………………………. 28

List of Figures and Tables

Figure Title Page

1 Research Paradigm 5

Tables

1 Type of Pest Control Systems Used 18

2 Frequency of Use of the Different Types of Pest Control System 19

3 Problems encountered in the utilization of pest control systems 19

Chapter 1

INTRODUCTIONBackground of the study

Plants, insects, mold, mice, rodents, bacteria, and other organisms are a natural

part of the environment. They can benefit people in many ways. But they can also be

pest. Fast foods are often host to common pest such as cockroaches, fleas, termites, ants,

mice, rats, molds or mildew. Thus, the need for safe pest management in public areas

such as restaurants is beyond question (Flint et al, 2000).

Between 2006 and 2008, a high number of complaints from the public were

reported to the department of health regarding pests in food premises. This is due to the

fact that as a business on the go, timing is everything; hence having obstacle in the

operations can be extremely detrimental to the business (Flint et al, 2000)

  Having a food preparation environment makes the business an easy target for

unwanted pests. The abundance of food, water and harborage that the environment

presents, is a paradise for guests. Ensuring that the business is hygienic at all times

requires constant monitoring as a business on the go, everybody cannot afford to

experience down time due to the invasion of pests. Food contamination can have serious

consequences for the business. A protective approach can avoid these threats to the

business (Flint et al, 2000).

            For the discerning owner of a restaurant, pub or bar, reputation is built on the

quality of its food, service and ambient, which is what attracts customers to an

establishment primarily (Owens, 2005). But today’s customers also expect hygiene levels

to be uncompromising ant to match those expectations. The last thing that is needed as a

business owner is to worry about pest infestation damaging the reputation, stock and even

worse, and closure. Pest control in the food business is essential as pests carry several

harmful pathogens commonly associated with food-borne illness such as E coli and

Salmonella making them major threat to food safety (Owens, 2005).

Pest management programs may vary from place to place, depending on such

factors as climate, construction methods and materials, the locations especially in

shopping complexes where presence of adjoining buildings, floor level sanitations and

maintenance standards and lastly the level of commitment of the owner (Owens, 2005).

Pests can be brought inside the establishment with deliveries, or they can enter

through openings in the buildings itself. To prevent them from getting inside check

deliveries before they enter your facility and refuse any shipment with deliveries which

may find pest or signs of infestations. (NRAEF, 2010)

Understanding pests is the key to controlling them. Although everybody has the

option to prevent it, most control measures should be carried out by professionals.

Two conditions, food and place to “harbor” or hide and live, are required for pests

to survive (Palacio, 2005). Adherence to strict rules for proper food storage and

maintenance of high standards for cleaning the corners, such as drawers, cooks’ tables,

around sink pipes and drains, as well as the general overall sanitation and cleaning

program, provide good preventive maintenance against pests (Palacio, 2005).

A knowledge and understanding of the feeding and breeding habits of pests are

necessary to help safeguard the food service establishments against pests ( Perdigon,

Claudio and Chavez,2006)

Countless restaurants chains have been closed here in the Philippines because of

unawareness of the management to oversee their pest control system. They’re taking it

for granted that they didn’t see that somehow it will make their business closed if they

cannot control the pest inside their stores. These are some reasons why this study is

conducted, to be aware of the different Pest Control System Utilization among selected

Restaurants in Dagupan City.

Conceptual Framework

Pest control system is a systematic strategy for managing pests which considers

prevention, avoidance, monitoring and suppression. Pest control system requires

participation of the fast food management and staff not just relying on pest control

contactors. The parties collaborate in eliminating the food, water and shelter needed by

pest to survive. There are factors propelling the use of pest control systems in restaurants.

These includes the logical and effective method for reducing pests problems. Reduces

exposure to chemicals that have an adverse impact on human health. Many customers and

staffs prefer a restaurant that demonstrates environmental concerns.

Restaurants that follows a pest control system prevents pests by excluding them,

practicing excellent sanitation, reducing clutter, storing food securely and with protocols

that lead to rapid identification of infestations. They address pest problems with baited

traps, gels and pucks, insect growth regulators, repellants, and non volatile baits.

As important aspect of prevention is to inspect and monitor for pest outbreak. The

specific pests should be determined, because targeted treatments tend to be more

effective and cause less pesticide exposure than general treatments. Information should

be recorded by location and number of pests. Communication standards should be

followed for each type of pest. Treatment varies by pest. After eliminating pest

infestations, fast food staff should determine the source of the outbreak and how to

reduce the livelihood of future problems.

This study uses Input- Process- Output Model as its conceptual framework. The

model is viewed as a process of a series of processing elements connected by input and

output. The information flows through a series of activities based on a set rule. Generally,

flow charts and process diagram are use to represent the process.

The research paradigm, the skeletal framework of this study will show the

relations of the variables lead to the expected outcome.

The inputs of the study are the types of pest control used, the frequency of use of

these pest controls, and the problems encountered in the utilization of the pest control

system among Restaurants establishments in Dagupan City.

The output of the study is the Pest Control Systems of selected Restaurants in Dagupan

City.

Inputs Process Output

City

Figure 1.1 Research Paradigms

Pest Control

Systems of

Selected

Restaurants in

Dagupan City

1. Types of pest control systems used :

1.1 Poison spray1.2 Space fumigation1.3 Space treatment1.4 Sterilization1.5 Use of repellents

2. The frequency of use of the types of pest control system

3. The problems encountered in the utilization of the pest control system among fastfoods in Dagupan City

Descriptive methods of Research

thru Survey Questionnair

e

Statement of the Problem

It was the purpose of the study to know the Pest Control System Utilization

among Selected Restaurants in Dagupan City. Specifically, it sought to answer the

following:

1. What are the types of pest control system used as to:

1.1Insecticides,

1.2 Space fumigation,

1.3 Space treatment,

1.4 Sterilization,

1.5 Use of repellents?

2. What is the extent of use of the types of pest control system?

3. What are the problems encountered in the utilization of the Pest Control System among

Selected Restaurants in Dagupan City?

Assumptions

1. Restaurants in Dagupan City practice pest control systems.

2. Use of pest control varies among restaurants in Dagupan City.

3. There are problems encountered in the utilization of pest control system.

Scope and Limitations

This study was undertaken to understand pest control system among selected

restaurants in Dagupan City.

The researchers focused on the types of pest control with the five commonly used

pest control: spray, space fumigation, space treatment, sterilization and repellents.

The extent of use of the types of the pest control system and the problems

encountered in utilizing these controls.

Descriptive- quantitative research was used as design for the study.

Significance of the Study:

This study find to be significant as this yearn to impart information to the

following:

Community. This study aims to develop awareness amongst restaurants in Dagupan City

regarding clients’ preference not only on the quality of food serve but as to the hygienic

level of the establishment.

Colegio de Dagupan. The study may be of use in determining the needs of the HRM

students when it comes to exposure to pest control systems especially in the food

industry.

Restaurant. The study will give due information in order for the management to

understand the problems that may arise involving pest infestations.

College of HRM. The study may possibly aid in understanding the needs of the HRM

students to be exposed in the industry to properly apply, pest control systems in the

instructions most specifically on food and service courses.

BSHRM Students. The result of this study would help students to be aware of the

different pest control systems that can be applied in the food industry. This material could

be used as reference for course requirements such as assignments and research works.

Researchers. This study deepens the insight on pest control system, the different types

of pest control systems and how do these works, and the importance of this in the food

industry.

Definition of Terms

The following terms are operationally defined as they are used in the study.

Fumigate. This refers to the subject to smoke or fumes, usually in order to exterminate

pests or disinfect. To employ smoke or fumes in order to exterminate or disinfect.

Insecticide. This refers to a chemical substance used to kill insects.

Insect repellent. This refers to the substance applied to the skin in order to provide

protection against biting insects, primarily mosquitoes, ticks, chiggers, fleas, and certain

flies.

Pest. This refers to an injurious plant or animal, especially one harmful to humans.

Pesticide. This refers to a chemical used to kill pests, especially insects.

Poisoned bait. This refers to a common method for controlling rat populations, however

is not as effective when there are other food sources around, such as garbage.

Rodenticide. This refers to a chemical substance used to kill rodents.

Space fumigation. This refers to a project that involves a structure be covered or sealed

airtight followed by the introduction of a penetrating, deadly gas at a killing

concentration a long period of time.

Sewer .This refers to an artificial, usually underground conduit for carrying off sewage or

rainwater.

Sterilize. This refers to make free from live bacteria or other microorganisms.

Chapter 2

REVIEW OF RELATED LITERATURE

Pests can carry and spread a variety of diseases. Once they have infested a

facility, it can be very difficult to eliminate them. Developing integrated management

(IPM) program is the key. An IPM program uses prevention measures to keep pests from

entering the establishments and control measures to eliminate pests that do get inside

(NRAEF, 2010).

Many pest have only become problem because of the direst actions of humans.

Modifying these actions can often substantially reduce the pest problem. In the United

States, raccoons caused nuisance battering open refuse sacks. Many householders

introduce bins with locking lids, which deterred the raccoons from visiting. House flies

tend to accumulate whenever there is human activity and is virtually a global

phenomenon, especially where food or food waste is exposed (Flint et al, 2000).

There are factors favoring entry of pests in a establishment, these are: foods

provisions infested with pests may be brought in; cases of canned or bottled drinks may

be a source of pest; contract laundry services may introduce pests on infested table linen;

employees from infested homes may introduce cockroaches on personal belongings; pests

may enter adjoining buildings through cracks in common wall; exterior lighting may

attract flying insects; hot and steamy kitchen condition encourage employees to open

exterior doors and windows, thus allowing pest entry and ornamental foundation

plantings provides pest harborages close to doorways and make pest invasion more likely

(Kogan, 2000).

Living organisms evolve and increase their resistance to biological, chemical,

physical or any other form of control. Unless the target population is completely

exterminated or is rendered incapable of reproduction, the surviving population will

inevitably acquire a tolerance of whatever pressures are brought to bear – this result in

evolution arm race.

Pests are usually attracted to damp, dark, and dirty places. A clean and sanitary

establishment offers them little food and shelter. Understanding pests is the key to

controlling them. Roaches live and breed in dark, warm, and moist places. Check for

strong oily odor; droppings, which look like grains of black pepper; and egg cases.

Rodents are also a serious health hazard. A building can be infested with both rats and

mice at the same time. Rat proofing the building to make it impossible for rodents to gain

entrance is the best preventive measure for ensuring it will be free of rodents. This means

the closing of openings as small as one –half inch in diameter, placing rat guards on all

wires both inside and outside of pipes leading into the building, and carefully joining of

the current walls and foundation of the building. Trapping and the use of rodenticides are

part of rodent control program and are used either outside or inside the building.

However, the most effective rodenticides are also the most dangerous to humans and

pets; therefore, they must be used with care and caution (Palacio, 2005).

A natural threat to food hygiene and a twofold nuisance for the food industry

where targeted control is vital. The standard of cleanliness in the premises must be kept

very high. Unattended food left out for periods of time, sources of water such as dripping

taps and accumulations of food debris under and behind equipment will provide an

attractive food source for cockroaches. Ants are mostly an irritating nuisance rather than

a destructive and disease-carrying insect, with the exception of Pharaoh’s ants, which can

transmit harmful germs, mainly due to their feeding habits. With a predilection for sweet

stuff, the best way to keep ants out of buildings is to remove their food source and

effective treatment has to be targeted at the nest. Small flies are of concern both as

nuisance pests and as serious contaminators of food. Large populations of these flies can

very quickly build up and be considered a greater menace than any other insect pest. The

larvae feeds on yeast and fungi in semi liquid, fermenting or vinegary foods, overripe

fruits and vegetables and can be also found in recycling bins, clogged floor drains or

traps, animal feces, etc. ( Baumann, 2001). Because of these pests that different pest

control systems were developed.

Biological control is the control of one through the control and management of

natural predators and parasites. For example: mosquitoes are often controlled by putting

Bacillus thuringiensis ssp. israelensis, a bacterium that infects and kills mosquito larvae,

in local water sources. The treatment has no known negative consequences on the

remaining ecology and is safe for humans to drink. The point of biological pest control,

or any natural pest control, is to eliminate a pest with minimal harm to the ecological

balance of the environment in its present form.

Proper waste management and drainage of still water, eliminates the breeding

ground of many pests. Garbage provides food and shelter for many unwanted organisms,

as well as an area where still water might collect and be used as a breeding ground by

mosquitoes. Restaurants that have proper garbage collection and disposal, have far less of

a problem with rats, cockroaches, mosquitoes, flies and other pests than those that don't.

Open air sewers are ample breeding ground for various pests as well. By building

and maintaining a proper sewer system, this problem is eliminated.

Poisoned bait is a common method for controlling rat populations, however is not

as effective when there are other food sources around, such as garbage. Poisoned meats

have been used for centuries for killing off wolves, birds that were seen to threaten crops,

and against other creatures. Traditionally, after a sugar cane harvest, the fields are all

burned, to kill off any insects or eggs that might be in the fields. Traps have been used for

killing off mice found in houses, for killing wolves, and for capturing raccoons and stray

cats and dogs for disposal by town officials. Spraying poisons by planes, hand held units,

or trucks that carry the spraying equipment, is a common method of pest control.

Throughout the United States of America, towns often drive a town owned truck around

once or twice a week to each street, spraying for mosquitoes. Crop dusters commonly fly

over farmland and spray poison to kill off pest that would threaten the crops. Many find

spraying poison around their yard, homes, or businesses, far more desirable than allowing

insects to thrive there. A project that involves a structure be covered or sealed airtight

followed by the introduction of a penetrating, deadly gas at a killing concentration a long

period of time (24-72hrs.). Although expensive, space fumigation targets all life stages of

pests.

   There are also some factors that make pest management difficult. It is difficult to

treat 24 hours establishments without disturbing the clientele. Some insecticides have

penetrating odors which can taint food. Odors from some insecticides may linger and

disturb diners. Grease deposits in kitchens can quickly render insecticide deposit

ineffective. High kitchen temperatures speed the degradation of insecticides. Some

residual insecticides have a short life on stainless steel, which is a common surface in

commercial kitchen. Most residual insecticides are only permitted as crack and crevices

applications in food areas, but such applications are virtually impossible without causing

some illegal runoff or bounce back. After residual insecticides application, the staffs

clean the floors and watch away the insecticides render it ineffective. There may be

employee and management apathy about pests, and thus a reluctance to make an effort t0

get rid of them. Lack of pest awareness among the management and employees.

          There is no quick and easy ways of solving pest problems in restaurant.. An

effective pest management program involves hard work, both by pest control professional

and by the own.

If previous pest management program had failed to solve the problem, it is like to

take more time and more money (perhaps 5 to 10 times more money) to do an effective

job. Most restaurants and fast food operations faces a budget issue thus they usually goes

for the cheapest and least number of treatments rather than solving their pest problems.

This objection can be easily overcome by explaining the dangers of a pest problem in

term of potential disease transmission, loss of reputation and litigation, and by assuring

them that even longstanding problems can be solved (Baumann, 2001).

             Customer satisfaction and establishing your brand is what gives you the edge

factor in this industry. In this highly competitive industry, your business cannot take the

risk of poor image or inferior quality of food.

Chapter 3

METHODOLOGYResearch Design

This study on the Pest Control Systems among Selected Restaurants in Dagupan

City employed descriptive-survey design. The research design is primarily concerned

with the present situation.

According to Gay (2005), descriptive research is the collection of questions

concerning the current status of the subject. It also determines and reports the way things

are. Just as historical research has control over what is, and, it can only measure what

already exists.

Further, quantitative research is the systematic collection of numerical

information often under conditions of considerable control on the analysis of that

information with the use of statistical procedure.

Consequently, a self-administered questionnaire was designed to gather

quantitative data.

Sources of Data

Respondents of the study are the Supervisors and Managers of selected fast

Foods in Dagupan City.

The researches selected respondents from the selected restaurant outlets in

Dagupan City namely; Chowking, Jollibee, Mang Inasal, Red Ribbon, Binalot, Chickboy,

Mc Donald’s, Greenwich and KFC.

Instrumentation and Data Collection

The researchers use a self-administered questionnaire as its instrument to gather

data. The use of this may give the respondents their freedom to make their personal

information in private. It is also used mainly because it is the fastest way to obtain the

needed information.

The questionnaire was divided into three parts, Part I contained the level of

extent as to the use of Pest Control system; Part 2 is the different types of pest control

used; Part 3 contained the level of extent as to the use of Pest Control System.

Tools and Data Analysis

After the data collection, all the data gathered will be computed analyzed and

interpreted. The study used descriptive statistics in order to describe the variables that are

under the study. Weighted mean was used to verify the answers to each of the specific

problem of the study. The average weighted mean was computed based on the values

computed in each scale. The formula in the computation is the following:

W.M = ∑f (PV) N

Point value statistical limits descriptive equivalent

5 4.60 – 5.00 very highly used

4 3.60 – 4.59 highly used

3 2.60 – 3.59 used

2 1.60 – 2.59 slightly used

1 1.00 – 1.59 not used

Table 3.1 Tools and Data Analysis

The ratings have five scales with a respective value of five (5) being the highest or very

highly used and one (1) being the minimal or not being used.

Chapter 4

DISCUSSION OF FINDINGS

1. Type of Pest Control Systems Used by the Respondent Restaurants.

Table 1Type of Pest Control Systems Used by the Respondent Restaurants

Types of Pest Control System Frequency PercentageInsecticides 7 70%Space fumigation 7 70%Space treatment 5 50%Sterilization 2 20%Repellents 4 40%

Legend: 1-20% few; 21-40% some; 41-60% majority; 61-80% most; 81-100% a greatmany.

As can be reflected in Table 1, most of the respondent restaurants insecticides and space

fumigation (70%), majority of them used space treatment (50%) and some among the

respondents use repellents (40%) and few of them used sterilization (20%).

2. Frequency of Use of the Different Types of Pest Control System by the Respondent Restaurants.

Table 2Frequency of Use of the Different Types of Pest Control System

Types of Pest Control System Weighted Mean Descriptive EquivalentInsecticides 2.71 UsedSpace fumigation 2.63 UsedSpace treatment 2.33 UsedSterilization 2.80 UsedRepellents 2.33 UsedAverage Weighted Mean 2.56 Used

Legend: 1.00 – 1.59 not used; 1.60 – 2.59 slightly used; 2.60 – 3.59 used; 3.60 – 4.59 highly used; 4.60 – 5.00 very highly used.

As can be reflected in Table 2, the respondent restaurants used the different types of pest

control system with a weighted mean of 2.56. Further, the respondent restaurants used

sterilization (m=2.80), insecticides (m=2.71), space fumigation (2.63), space treatment and

repellents (m=2.33).

3. Problems Encountered in the Utilization of the Pest Control System by the Respondents Restaurants.

Table 3Problems Encountered in the Utilization of the Pest Control System

Problems Frequency PercentageOdor from insecticides that taint food 4 40%Insecticides linger and disturb diners 2 20%Food poisoning 0 0%Food contamination 2 20%Health hazard 6 60%

Legend: 1-20% few; 21-40% some; 41-60% majority; 61-80% most; 81-100% a greatmany.

As can be reflected in Table 3, many of the respondent restaurants, as to the problem in

the utilization of pest control system, encountered health hazard (60%), some of them

encountered odor from insecticides that taint food (40%), few of them encountered insecticides

linger and disturb diners and food contamination (20%), and none of them encountered food

poisoning (0%).

Chapter 5

SUMMARY, CONCLUSIONS, RECOMMENDATIONSSummary

The researchers sought to answer the Pest Control System among Selected Restaurants in

Dagupan City, particularly on the type of pest control system used as to insecticides, space

fumigation, space treatment, sterilization and repellents; the frequency of use of the types of pest

control system and the problems encountered in the utilization of the pest control system.

This study employed descriptive and quantitative research. Consequently, a self-

administered questionnaire was designed to gather quantitative data. The respondents of the

study are the Supervisors and Managers of selected restaurants in Dagupan City. The researchers

selected respondents from the different restaurants outlets in Dagupan City namely: Chowking,

Jollibee, Mang Inasal, Red Ribbon, Binalot, Chickboy, Mc Donald’s Greenwhich and KFC.

Conclusions

Most of the respondent restaurants used insecticide and space fumigation, majority used

space treatment and some of them used repellents, and few of them used sterilization. Further,

the respondent fast food restaurants used the different types of pest control system. Specifically,

the respondent restaurants used sterilization, insecticide, space fumigation, space treatment and

repellents. Furthermore, as to the problem in the utilization of pest control system, many of the

respondent restaurants encountered health hazard, some of them encountered odor from

insecticides that taint food, very few of them encountered insecticides linger and disturb diners

and food contamination, and none of them encountered food poisoning.

Recommendations

The researchers recommend that Restaurants must use Pest Control System with much

attention on sterilization since very few of them used it.

Managers must develop a more intensive pest control system. These can be done

through monitoring of the sanitation procedures in their establishments. Also, trainings and

seminars on pest control should be provided to every staff of the establishments.

Practice of good housekeeping at the same time implement pest control systems as

scheduled.

The researchers also recommends a more exhaustive and longitudinal research to

supplement this study.

Bibliography

Dreistadt, Steve H., Mary Louise Flint, et al .1994. “Pests of Landscape Trees and Shrubs: An Integrated Pest Management Guide”. ANR Publications, University of California, Oakland, California.

Jahn, GC, PG Cox., E. Rubia- Sachez, and Cohen .2001. the Quest for C onnections: Developing a Research agenda for integrated pests and nutrient management. “ Rice research for Food Security and PovertyAlleviation” Proceeding the International Rice Research Conference, 31 March – 3 April,2000, Los Banos, Philippines. International Rice research Institute.

Kogan, M.1998. Integrated Pest Management: Historical Perspectives and Contemporary Developments, Annual Review of Entomology.

National restaurant Association Educational Foundation,2010. Servsafe Coursebook fifth edition.

Palacio, June Payne,2005. Foodservice management. Pearson Educational South Asia Pte. Ltd.

Perdigon, Grace P., Claudio, Virginia S, and Chavez, Libia D.2006. Food , Water and Environmental Sanitation and Safety for the Hospitality Industry and Institutions. Merriam and Webster bookstore, Inc

US Environmental Protection Agency, “Pesticides and Food: What Does Integrated Management mean? http://www.epa.gov/pesticides/food/ipm.htm

Wade, Donald,2010. Successful Restaurant Management. Cengage Learning, Philippine edition.

Appendices

Appendix A

QUESTIONNAIRE

CONFIDENTIAL

Dear Respondents,

The researchers are fourth year Bachelor of Science in Hotel and Restaurant Management students presently undertaking a study entitled “PESTS CONTROL SYSTEMS OF FAST FOOD IN DAGUPAN CITY” as a partial fulfillment of the course – Hospitality Research.As regards, may we seek your participation by answering this questionnaire as objectively as possible. Please be assured that all disclosed information will be treated with utmost confidentiality and shall be used only for the aforementioned purpose.

Your support to our academic endeavor will be highly appreciated. Thank you and God bless you.

Very truly yours,The Researchers

Approved by:Dr. Helen AntimanoDean College of HRM

Name of respondents:Age of respondents:Position:Length of service:Date of survey:

Directions: Below are some issues regarding pest control measures in food establishments, put a check mark (√) beside your choice.

1. What is the type of pest control systems used in your establishment?

a. Poison sprayb. Space fumigationc. Space treatmentd. Sterilization e. Repellents

2. What is the frequency of use of the different types of pest control system? Rating would be as follows:

5 – At least once in three month4 – At least once a month3 – At least once a week2 – At least twice a week 1 – Never

1 2 3 4 5

a. Poison sprayb. Space fumigationc. Space treatmentd. Sterilizatione. Repellents

3. What are the problems encountered in the utilization of the pests control system among

fast foods in Dagupan City? Please put a check mark (√)

a. Odor from insecticides that taint foodb. Insecticides linger and disturb dinersc. Food poisoningd. Food contaminatione. Health hazard

Appendix B

Tabulation of the Gathered Data