INTRODUCTION

Background of the Study

The food service industry has been proven to be one of the most promising business

ventures in most parts of the world. In the Philippines, particularly in urban areas, a lot of food

service industries start on good ground, with a high patronage and substantial revenue. It is sad

to note however that such business is not sustained by some entrepreneurs. Others may be able

to maintain a high patronage but they are unable to realize a profitable business most likely

because of poor system of cost control and mismanagement of operation and people.

An effective profitable food service industry requires a good location, elegant and

attractive physical layout and facilities but more specially a well-organized flow of operations

that is well planned and properly managed. Organized system and procedures tailored-fit to the

requirements of the business have to be established and strictly enforced to ensure quality of

service and a profitable return of investment. Indeed, the food service industry has expanded

rapidly in the fast half century especially in the last two decades ranking first in the volume of

sales among all retail outlets.

A conservative estimate is that one of every four meals is planned, prepared and served

outside the family home. Food is always a basic need of every individual. He must eat in order

to live. What he eats will greatly influence himself to keep well, to work, to be happy and stay

longer in this world. Foods are resources of all substances called nutrients, which build and

repair worn-out tissues, supply energy and regulate body processes.

The commercial food service industry in Maramag, Bukidnon has a very flourishing

future and this may be attributed to the increasing number of the food service establishments and

the increasing workforce in food establishments found in the area. Lately, these trends become

sophisticated because of modern scientific processes and technology. The growth of food

service industry is often associated with industrialization. However, as the factories, private and

public establishments increased and became more complex, there is also need to provide modern

services to the employees.

Excellence of food and service, cordial atmosphere, good appearance, convenient

location, and acceptable prices have influence on attracting and holding a profitable clientele.

Very few restaurants could please all patrons for all meals because tastes and fashions in the food

service also change. To capture clientele, effective advertisements of services and location are

advisable.

The growth in heavy patronage or use of food service may be attributed in the socio-

economic trends of time and an awakened interest in the health and well-being of the people.

There must be a plan to meet the style which can be used as guideline by the person responsible

for planning the menus. The ultimate goal is to provide appropriate and efficient facility for the

production and services of high quality, attractive, wholesome food which is also pleasing to the

clientele and at reasonable price. There is a need for adequate and up-to-date information that

can provide bases for upgrading food service operations to meet and need of growing demands

of people for nutritious, safe, and reasonable priced meals.

Moreover, in planning meals, good nutrition is the most important factor affecting health

growth and mental development of an individual. It is therefore most important that foods

should be properly handled in order to retain their nutritional value as much as possible.

Objectives of the Study

This research aimed to determine the present status on the implementation of the

municipal ordinances of the food service establishments in Bukidnon.

Specifically, this study seeks to:

1. Identify the profile of the selected Commercial food service establishment and

selected workers.

2. Determine the level of awareness of the workers/proprietors on the implementation

of municipal ordinances with regards to the food service centers.

3. Identify major problems of the selected food service establishments.

Significance of the Study

The study is focused on the implementation of municipal ordinances among selected food

service establishments in Maramag, Bukidnon known as a fast-urbanizing community in terms of

food service industry. This study will help describe and determine the major problems met by

the food service employees as well as their success and failure.

Moreover, there is a need to study the food service establishments since we are the

clientele who usually cater to the different food services for variation in our food. The result of

the study will provide a better understanding and guidance of the proper implementations of

municipal ordinances, and appreciation of food service management of employees as well as the

guest of the food service establishment who usually cater to satisfy their needs.

The study will further provide additional information and possibly improve the various

aspects of private and public food service establishments in Maramag, Bukidnon in upgrading

quality of food services. Implementing better food services could provide additional training

ground for students majoring in food services from nearby tertiary schools.

Limitation of the Study

This study is limited only to fifteen (15) selected food service centers in Maramag,

Bukidnon which were selected according to the number of menu available and a number of

clientele served in a day.

THEORETICAL FRAMEWORK

Review of Related Literature and Studies

Food service industry refers to all activities related to the serving of food away from

home. It is now preferred by the people, since it clearly includes all type of public situation

encountered. The food service industry is very important in the Philippines in terms of sale and

the total number of workers employed, while the food processing industry has consistently taken

advantage of technological advances to increase its productivity. To reduce its cost, the food

service industry has continued to operate using the method employed since the earliest days of

existence. At this time of modern technology however, the food services have to go with the

current trends to attract customers.

Sanitation

As stated by Concepcion (1987) food service managers must be trained to exercise

particular care in the use of safe procedure. The management too has responsibility for

providing adequately refrigerated and heated storage space for the kind and amount of food to be

prepared. It was further emphasized that quality of food refers to the wholesomeness, cleanliness

or freedom from undesirable substance. It may denote a degree of protection in shape,

uniformity of size and freedom from blemishes. It may also describe the extent of its desirable

characteristics of color, flavor, aroma texture, tenderness and maturity.

The study of Capistrano (1994) revealed that every person who eats away from home in a food

service establishment has the right to expect that the food served is safe for human consumption.

Likewise, every food service manager has the responsibility to ensure that all foods served in his

establishment is safe and wholesome.

Personnel Management

However, Palacio and Theist (1998) emphasized that school food service is inevitably a

part of the larger story of the rapid development of public education. As reform streaming, the

industrial revolution began to free society the supposed necessity of child labor, unemployment

among children of school age, until increase and concern with education soon became evident.

School food service is most effective when dietitians, school administrators, food managers, and

allied groups, recognize its value in the child’s mental and physical development. Then they can

work together to make the foodservice not just a “feeding program”, but rather a nutrition

program for all students as part of their learning experience.

It was revealed further by Theist (1981) that the school food service varies as much as the

size and location of schools involved. Small independent schools may have simple food

preparation and service supervised by a cook or manage with one or two employees or part time

student helper but large city school systems often use a centralized production kitchen and

deliver meals for service to individual schools in the system.

Shock Stefanelli (1992) emphasized that many supermarket companies are making a

major investment in daily operations and are willing to employ expensive chefs to develop

prepared foods for customers take out. Complicating one’s efforts to compete with the

supermarket industry however is the fact that it generally will offer more attractive mark

schedules and pay more than the typical food service operators.

Menu Planning

According to West and Wood (1994), restaurant management in the 1990’s offers a rich

blending of traditional and entrepreneurial styles of restaurant’s operation and service. The fast

foods type restaurant has been renamed quick serve in a direct response to customer’s demand

for healthier food and wide range of menu items served in a timely fashion. Restaurant

ownership and management in the 1990’s offers challenges in operating well-managed business

which provides high-quality food and service to their customers.

West (1985) regarded food service as the provision of the food for one’s needs for a

group of clientele, like one’s own employees or for different customers as in restaurant.

Preparing food for the self and family is the simplest kind of food service. Catering to a group of

professionals, holding a conference or convention need more complex type of food service. The

most complex type is one that continuously contributes and provide food service to many and

varied customers as hotels, restaurants or in big firms offering food service to their employees.

According to Bennon (1990) one’s culture determines the individual food patterns. Food

is a combination of other foods that are determined and perpetuated by one’s culture. Food

patterns differ markedly from one culture to another. Grasshoppers, balud mouse or roast dog

may be delicacies in some parts of the world whereas in other areas these would be unthinkable

for human to consumer. Whereas in others they are taboo, at least for some member of the

group, not everyone in a cultured group eats exactly alike. He further stressed however that

when family food budget is restricted because of financial problems, less expensive foods must

make up larger share of the menus offered. When budgets are liberal, more convenience items

and snack foods are often purchased and “eating out” occurs more frequently.

As cited by Holmberg (1983) that “eating out” whether it be snacks or complete dinners,

has become a firmly entrenched habit, as an alternative to home food preparation and clean up,

and as a leisure and recreation activity. Total away–from–home food expenditures today,

including meals eaten in an institutional sitting. Food service operations, the umbrella for away-

from-home eating places rage from functional vending machine to the elegant full service

restaurant, including: schools, colleges and universities.

Food Production

It was emphasized by Diaz (1990) that commercial food services at present range from

the formal ala carte and table d’ hote used in exclusive restaurants and hotels, dining rooms that

are available at drive inns, especially in restaurants featuring such items as sea foods, chicken or

prime ribs of beef or those with foreign foods and atmosphere that have become increasingly

popular in recent time. A functional knowledge of the background of the food service is a must

for one who is contemplating on joining the industry. There is a need to be thoroughly familiar

with the developments of food service industry in order to appreciate its role, functions and

important contributions to the nation’s economy.

As stated by the De Micco (1993) restaurant industry includes all establishments where

food is consumed for a consideration away from home. Some are small and simple, catering to a

coffee and doughnut trade, others are exclusive, spacious and charming setting modern and

adequate equipment and formal service. Many, however are expanding their services to include

bakery products, complete “take home meal” or other specialty items of the restaurants. One

trend in the commercial field has been towards the speedy type of operation as evidenced by the

rapid growth of vending business and “do-it-yourself” type of cafeterias.

Food Service

Schmid (1991) emphasized that guest service personnel, involving conduct, self-

discipline are very important in food service. He further stressed that the concern for the welfare

of the guests clearly indicates a level of professionalism to provide quality and assume

responsibility for the guest’s enjoyment of their dining experience. One cannot provide such

service by rushing through work, extending a minimum effort. Pleasing the guest is the primary

concern in this profession, and dealing directly with those who will judge one’s performance is a

result of effort which are immediately evident.

Conceptual Framework

The food service industry in the Philippines especially in Maramag, Bukidnon today is

growing and has become a sophisticated trade because of modern scientific processes and

technologies. The food service owner is the vital person to set up minimum requirements or to

know the background of their personnel. Each work has different characteristics and nature to

the other that help see him and interpret workers profile that provides basis in planning different

activities during the operation.

A clear description of the food service establishmet is very important so as to provide

baseline information on the characteristics of the food service owner and manager and at the

same time this will serve as guide in attaining their goal of operation. The background

information should be of special interest to those who are preparing to become managers of food

service operations. They should be alert to the demands and new developments and changes this

field many bring, o that they can prepare to meet them.

One important trait of a food service manager is to be wise all the way, by knowing all

the factors that may have possibly contributed to the success and failure of food service

operation. There should be a careful study and consideration of this factors to upgrade the

quality, of the food service operating techniques.

Food service industry is complex, fast-growing and ever changing business. There are

many factors affecting its growth and status including socio-economic conditions, demographic

shifts, changing food habits and desire of the people. Being alert to these changes will help food

service managers adapt new operation to meet the demands of time.

A good food service manager aims to have a meaningful and a successful operation by

being concerned on the different aspects of food service operation in terms of planning,

preparing, cooking and serving of meals considering the characteristics of food service centers in

terms of ownership, type of operation, location, seating capacity, number of workers, type of

customer, type of menu, price of meals, basic facilities and handling of leftovers for both

clientele and workers optimum satisfaction.

Through proper implementation of municipal ordinances and identification of problems

met by food service workers, possible solutions to these problems could be obtained for the

success of the food service operation. However it is through careful planning and cooperation

among the food service workers in a food service establishments that problems met by the

personnel will at least be minimized if not fully eradicated.

Research Paradigm

v

Figure 1. Schematic diagram of the conceptual paradigm of the study on the implementation of municipal ordinances among selected food service establishments in Maramag, Bukidnon

PROFILE OF FOOD SERVICE WORKERSDemographic Characteristics

AgeGenderCivil StatusHighest Educational AttainmentCourseReligious AffiliationPosition/Rank in the FamilyEstimate Monthly IncomeEthnic OriginOther Sources of Income

PROFILE OF THE FOOD SERVICE ESTABLISHMENTA. Characteristics of Food Service

EstablishmentOwnerLength of OperationLocationSeating CapacityNo. of WorkersType of CustomersType of MenuPrice of MealsBasic Facilities Handling Leftovers

B. Production Distribution and Consumption

AWARENESS ON IMPLEMENTATION

EstablishmentFood HandlersToilet FacilitiesGarbage, Refuse, Collection & DisposalWater SupplyEquipment/UtensilsFood StorageKitchenInsects & Vermin ControlDining RoomMaintaining Sanitation

IMPLEMTATION OF MUNICIPAL ORDIANCES OF FOOD SERVICEESTABLISHMENT

Hypothesis of the Study

Hull Hypothesis

The following null hypothesis were tested in this study:

1. Awareness and implementation of the municipal code of food service

establishments do not significantly affect the management of food service

establishments.

Operational Definition of Terms

Food service is simply the provision of food for one’s need.

Food service establishment refers to all activities related to serving of food away from

home for a group of clientele.

Food service management is an art and science of planning, preparing, cooking and

serving of quality meals.

Food service manager is the person responsible for the food service operation.

FS is acronym for food service.

Menu is a list of specific food or dishes served in food service centers.

Menu planning is deciding in advance of the food combination to be served for a certain

mealtime.

Quality food is the food that has retained as many of its natural properties as possible.

Standardized recipe refers to the recipe that has been tried and adapted for use by a given

food service establishment.

Reasonable price means food price within the paying capability of the customer.

Commercial food service establishment operates for profit and are open to the public.

Menu requirements are set by the food preferences and nutritional needs of the clientele

to be served.

Restaurant price means payment set for all establishments where food is consumed for

consideration away from home.

Sound management includes the ability and the technical know-how of the qualified and

competent personnel to mobilize each personnel to do his order or assigned task using materials

wisely and keeps the machines and equipment properly maintained.

Municipal Ordinances refers to ordinances or policy to be observed by the food service

establishment.

METHODOLOGY

Research Locale

The study was conducted in Bukidnon. Maramag is an inland municipality

approximately 158 kilometers southeast of Cagayan de Oro City, around 54 kilometers south of

Malaybalay City and 154 kilometers from Davao City. The municipality is strategically located

as it can be reached through any of the cities mentioned, aside from Kibawe, which is connected

it to the Cotabato provinces via the Carmen Bridge over the Rio Grande de Mindanao now

known as Pulangui River. It is bounded on the north and northeastern by Valencia City; on the

east by the municipality of Quezon; on the south by municipality of Don Carlos; and on the west

by the municipality of Pangantucan, all within the province of Bukidnon. Surrounding Maramag

are mountain ranges of Mt. Kilakron and Mt. Kalatungan, and on the east; west; and southeast by

the Pulangui, Bagic-ican and Maramag Rivers. Among its important landmarks are the Adtuyon

Plateau and the Musuan Peak, at the base of which lies the well-known Central Mindanao

University (CMU), a state University at Musuan, Maramag, Bukidnon

The fifteen (15) selected public and private commercial food service establishments are

all located at Poblacion Maramag, Bukidnon. from this fifteen selected food service centers, 60

food service workers were randomly selected as respondents

Research Design

The descriptive research method was used in this study utilizing both structured and

unstructured questionnaire in gathering data. The researcher utilized interviews and actual

observations on how foods are prepared, presented and served at selected commercial food

service establishments.

Statistical Treatment

Descriptive statistics such as mean, percentage, ranks, standard deviation, etc., were used

in this study to answer problems one to three.

To determine the significant relationship between the variables of the study, one-way

Analysis of Variance was used setting all levels of significance at 0.05 level.

DISCUSSION OF RESULTS

This section presents the results of the study with their statistical analysis. Discussed

herein are the characteristics of selected food service establishment in Maramag, Bukidnon, the

profile of food service workers, awareness and implementation of municipal ordinances of

selected food services, and major problems of food services establishment.

Table 1 presents the demographic profile of food service workers in Maramag, Bukidnon.

About 75% of the food service workers were between 20-30 years of age. The mean age of these

workers is 25.54 years old. Most of these workers were females (62%).

In terms of marital status, there is more or less equal distribution between married and

single workers comprising, 45.8% and 47.5, for married and single workers, respectively. About

50% of these workers were college level and only 10.2% were degree holders or finished

college. The course taken up by these College level service workers was Commerce, 52.5%.

More than half of the service workers were Roman Catholic, 67.8% and mostly or 54.2%

were of Ilonggo origin. For the number of members in the family, 75% of which belong to 1-4

family members.

More than 50% of these have monthly salary on the maximum of P2,000.00. The

average monthly salary was about P3,442.29. The estimated average monthly income of the

family was P5,330.51. Farming and engaging in business are other sources identified by the

respondent to augment additional income.

Table 1. Profile of food service managers/workers in food service establishment Maramag, Bukidnon

Characteristics RespondentsN %

Age20 years old below 21 35.621 to 30 years old 23 39.031 to 40 years old 7 11.941 to 50 years old 8 13.5

Total 59 100Mean Age = 25.54

SexMale 22 37.3Female 37 62.7

Total 59 100Status

Single 28 47.5Married 27 45.8Widow/er 4 6.8

Total 59 100Educational Attainment

Elementary level 11 18.6Second level 12 20.3College level 30 50.8BS Graduate 6 10.2

Total 59 100Course

BS Home Economics 6 10.2Mechanical Course 7 11.9BS Education 1 1.7Commerce 31 52.5Others (specify) 14 23.7

Total 59 100Religious Affiliation

Roman Catholic 40 67.8Protestant 5 8.5Baptist 1 1.7Seventh Day Adventist 1 1.7Jehovah 6 10.2Others 6 10.2

Total 59 100

Table 1. Profile of food service managers/workers (cont.…)

Characteristics RespondentsN %

Ethnic OriginCebuano 1 1.7Ilonggo 32 54.2Tagalog 10 16.9Boholano 5 8.5Ilocano 3 5.1Others (Specify) 8 13.6

Total 59 100.00Number Family Members

1-4 children 44 74.65-8 children 12 20.39-12 children 3 5.1

Total 59 100Mean = 4.75

Monthly SalaryLess than 2,000 33 55.92,100 to 4,000 16 27.14,100 to 6,000 5 8.5More than 6,000 5 100

Total 59 100Mean salary = P3,442.29

Estimated Family Monthly IncomeLess than 2,000 1 1.72,100 – 3,000 3 5.13,100 – 4,000 4 6.84,100 – 5,000 15 25.45,100 – 6,000 10 16.9More than 6,000 26 44.1

Total 59 100Mean = P5,330.51

Other Sources of IncomeFarming 22 37.3Business 25 42.4Teaching 5 8.5Others (Specify) 7 11.9

Total 59 100

Table 2 depicts the distribution of respondents on the characteristics of the food service

establishments. Almost 50% of these establishments were corporately owned, single. Single

proprietorship comprises only 22% of these food establishments. Most of these establishments

have been operating for more than 10 years, 34%, with the mean operation of about 7.8 years.

Location wise, these establishments have signs visible enough for the customers to dine. More

than 50% of these establishments have a seating capacity of more than 40 seats. The mean

seating capacity for these establishments is 38.

The number of workers in these establishments range from 4-6 workers. The mean

number of workers is 5. More than 75% of these food establishments cater to farmers as their

clientele. In terms of price per meal, more than 50% responded average pricing.

More than 50% answered that the basic facilities in the establishment answered oven and

freezer. With regards to food leftovers, 55% or most of these food establishments have their

leftovers open for credit to respective employees, and only a very little or 5.1%, heat and resell

their leftovers.

More than 50% of these establishments have clientele ranging from 30-50 customers,

with a mean of 59%. Hence, this mean daily income is P1,919.50.

Table 2. Characteristics of the food service establishment

Characteristics RespondentsN %

OwnershipSingle proprietorship 13 22.0Incorporated 16 27.1Corporations 29 49.2Others 1 1.7

Total 59 100.00Length of Operation

0 to 3 years 12 20.34 to 6 years 16 16.97 to 9 years 17 28.8More than 10 years 20 33.9

Total 59 100Mean = 7.8 years

LocationAccess from major roads 13 22With parking area 5 8.5Sign visible 18 30.5Access from Transportation 16 27.1Other (specify) 7 11.9

Total 59 100Seating Capacity

Less than 10 seaters 1 1.711 to 20 seaters 4 6.821 to 30 seaters 10 16.931 to 40 seaters 10 16.9More than 40 seaters 34 57.6

Total 59 100Mean = 37.7

Number of Workers1 to 3 workers 16 27.14 to 6 workers 25 42.47 to 9 workers 15 25.4More than 9 workers 3 5.1

Total 59 100Mean = 5.25

Table 2. Characteristics of the food service establishment (cont.…)

Characteristics RespondentsN %

Type of Customers Students 1 1.7Professionals 5 8.5Own employees 2 3.4Farmers 47 79.7Mix of different types 4 6.8

Total 59 100Handling of Leftovers

Reheat and resell 3 5.1Give to employee as credit 33 55.9Give to employee for free 19 32.2Give to animals 4 6.8

Total 59 100Number of Clienteles

10 or less customers 1 1.711 to 20 customers 3 5.121 to 30 customers 10 16.931 to 40 customers 15 25.441to 50 customers 20 33.9More than 50 customers 10 16.9

Total 59 100Mean = 39.06

Approximate Daily IncomeLess than 500 2 3.4500 to 1,000 7 11.91,001 to 1,500 5 8.51,501 to 2,000 9 15.32,001 to 2,500 27 45.82,501 to 3,000 9 15.3

Total 59 100Mean = P1,919.50

Table 5 presents the Respondents Awareness of standard sanitary requirements for

Municipal Ordinance on Establishment. As one indicator for sanitation, the respondents agree

that they are aware on the provision of adequate fire exits. This was highest in terms of the

weighted mean response followed by the drainage system.

Table 3.Respondents awareness of standard sanitary requirements per municipal ordinance of Food Service Establishment

INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

A. Establishment

1. Building has a plan and permit. 3.76 0.93 Agree

2. Site is at a reasonable distance from noise, odor and other disturbing activities. 3.90 0.88

Agree

3. There are provisions fora. Fire exits 4.41 0.56 Agree b. Adequate fire extinguisher 3.37 0.76 Agree

4. The drainage system present standing, water around the building. 3.97 0.93

Agree

5. A sanitary permit for the operation of the food service facility has been obtained. 3.53 1.15

Agree

Pooled-Mean 3.82 0.3993 Agree

Table 3 shows the respondents awareness of standard sanitary requirement per municipal

ordinances. In handling food, the respondents strongly agree on their level of awareness that the

person in charge is trained on principles of food sanitation with a mean response of 4.55. Most

of them agree that they are aware that workers must have up-dated health certificate, physically

fit, always in uniform and food preparation and serving are carried out in sanitary manner.

Table 3.Respondents awareness of standard sanitary requirements per Municipal Ordinance on Food Handler

INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. They have-up-date health certificates. 4.41 0.79 Agree

2. They are inspected daily for fitness to work (e.g. no open wound, boils, sores, coughs, etc.)

4.29 0.89Agree

3. They are always in proper uniform (with cap and apron) and heat.

4.42 0.86Agree

4. The person in charge is trained in the principles of food sanitation.

4.53 0.84Strongly

Agree

5. Food preparation and serving are carried out in a sanitary manner

4.29 1.03Agree

Pooled-Mean 4.39 0.42 Agree

Table 4 reveals that the respondents awareness of standard sanitary requirement per

municipal ordinances on toilet facilities. Most of the food service workers “agree” that they are

aware on the different indicators for toilet facilities. Toilet facilities must be accessible and

conveniently located with the highest weighted mean of 4.22 followed by its proper working

condition.

Table 4.Respondents awareness of standard sanitary requirements per Municipal Ordinance on Toilet Facilities

TOILET FACILITIES INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. Toilet facilities are accessible and conveniently located.

4.42 0.83Agree

2. Toilet is served with a septic tank. 4.07 1.19 Agree

3. The plumbing appurtenances (e.g. flushing mechanism) are in proper working condition.

4.29 0.98Agree

4. The toilet bowl, urinal, laboratory, floor, wall and ceiling are cleaned regularly.

4.22 0.98Agree

Pooled-Mean 4.25 0.47 Agree

Most of the food service workers “agree” that they are aware on different indicators for

garbage, refuse collection and disposal as shown on Table 8. The highest weighted mean is in

terms of faucet that is water tight close fitting lid. Also it is noted that there are separate

containers or vegetables for garbage and refuse.

Table 5. Respondents awareness of standard sanitary requirements per Municipal Ordinance on Garbage, refuse collection and disposal

GARBAGE, REFUSE COLLECTION AND DISPOSAL INDICATORS

Weighted Mean

Std. Dev. Descriptive Meaning

1. There are sufficient garbage and refuse receptacles or containers. 4.00 1.05 Agree

2. They are: 4.07 1.19 Agreea. Water tight with close-fitting lid. 4.41 1.07 Agree b. Easily emptied and cleaned. 3.83 1.28 Agree

3. They are in a proper place. 4.20 1.01 Agree

4. There are separate containers or receptacles for garbage and for refuse. 4.34 1.03 Agree

5. Garbage and refuse collections is frequent and regular. 3.27 1.16 Agree

Pooled-Mean 4.01 0.41 Agree

Table 6 shows the respondents awareness of standard sanitary requirements per

municipal ordinances on water supply. Majority of the food service workers “agree” that they

are aware on the different indicators for water supply. Food service centers have adequate safe

and potable water supply has the highest weighted mean of 4.53. This means that closeness and

potability of water is one ingredient for management of food services.

Table 6.Respondents awareness of standard sanitary requirements per Municipal Ordinance on water supply

WATER SUPPLY INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. The water supply system is in good operating condition. 4.41 0.79 Agree

2. The water supply is adequate to meet the needs. 4.29 0.89 Agree

3. The water supply system is protected from cross connection with non-potable water. 4.42 0.86 Agree

4. The water is safe and potable (free from pathogenic organisms and meet the national standard for drinking water.) 4.53 0.84 Agree

5. Samples are taken periodically for bacteriological examination. 4.29 1.03 Agree

Pooled-Mean 4.39 0.42 Agree

Table 7 presents the respondents awareness of standard requirement ordinances on

equipment and utensils. Most of the food service workers, “agree” that they are aware on the

different indicators for equipment and utensils. Workers of food service center are very much

particular in terms of cleaning, storing or keeping of equipment and utensils.

Table 7.Respondents awareness of standard sanitation requirements per Municipal Ordinance on equipment and utensils

EQUIPMENT AND UTENSILS INDICATORS

Weighted Mean

Std. Dev. Descriptive Meaning

1. There are adequate equipment utensils. 3.51 0.99 Agree

2. They are made of non-toxic, smooth, durable, non-corrosive and easily cleaned materials. 3.63 1.11 Agree

3. Equipment and utensils used for food preparation, serving, processing and storage are cleaned and sanitized after each lodge. 4.27 1.05 Agree

4. They are kept in good repair, free from cracks in which food particles may lodge. 3.73 1.01 Agree

5. They are stored in clean, dry, place protected from flies, dust, and other source of contamination. 4.03 0.79 Agree

Pooled-Mean 3.83 0.42 Agree

Table 8 shows the respondents awareness of standard sanitary requirements per

municipal ordinances on food storage. In food, the respondents strongly agree on their level of

awareness that the person in-charge is trained in the principles of food storage with a mean

response of 4.54%. Most of them agree that they are aware on food services center must have

adequate food storage facilities.

Table 8.Respondents awareness of standard sanitary requirements per Municipal Ordinance on food storage

FOOD STORAGE INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. Refrigerating facilities are adequate to store perishable food without overcrowding. 3.93 1.10 Agree

2. There are separate facilities for storing cooked and raw perishable food. 3.44 1.15 Agree

3. All foods are kept clean, wholesome, free from spoilage, insect and various infections. 4.54 0.82

Strongly Agree

4. Refrigerator and food storage facilities are properly maintained. 4.36 0.80 Agree

Pooled-Mean 4.07 0.50 Agree

Table 9. Reveals the respondents awareness of standard sanitary requirements for

municipal ordinances on kitchen. Most of the food service workers “agree” that they are aware

on the different indicators for kitchen. Owners/workers are aware that kitchen must be properly

maintained, cleaned and sanitized at all times.

Table 9. Respondents awareness of standard sanitary requirements per Municipal Ordinance on kitchen

KITCHEN INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. The kitchen (floor, walls, ceiling) is regularly cleaned and kept orderly. 4.39 0.83 Agree

2. It is equipped with good washing facilities. 3.44 1.12 Agree

3. It is provided with:.a. Screened windows and doors 3.42 1.15 Agreeb. Self-closing door 4.32 0.88 Agreec. Adequate lighting 4.46 1.01 Agreed. Ventilation 3.78 1.02 Agree

4. The following are kept clean, free from dust, insects and other contaminating material.a. Shelves 4.22 1.10 Agreeb. Tables 4.31 1.21 Agreec. Meat blocks 4.37 1.08 Agreed. Sinks and similar equipment 3.83 1.28 Agree

Pooled-Mean 4.00 0.40 Agree

As shown on Table 10 most of the food service workers “agree” that they are aware on

the different indicators for insects and vermin control. No evidence of insects and vermin

infestation gives the highest mean response. This implies that the respondents are aware that

sanitary respondents is insect or vermin free.

Table 10.Respondents awareness of standard sanitary requirements per Municipal Ordinance on ordinance insect and vermin control

INSECT AND VERMIN CONTROL INDICATORS

Weighted Mean

Std. Dev. Descriptive Meaning

1. There is no evidence of insects and vermin infestation. 4.42 0.79 Agree

2. There are no areas for breeding, harborage, and attractant for insects and vermin. 4.00 1.20 Agree

3. There is an organized program of pest control. 4.34 1.21 Agree

4. Chemical or mechanical agents are used for control. 3.85 1.28 Agree

5. Animal such as dogs, cats, and etc. are not allowed or found in the premises. 3.83 1.28 Agree

Pooled-Mean 4.09 0.65 Agree

Table 11 shows the respondents awareness of standard sanitary requirements per

municipal ordinances on dining. Most of the food service workers “agree” that they are aware

on the different indicators for dining room. The food service centers are aware that the dining

room has adequate tables and chairs; good condition well-spaced to allow free moment and

comfort of the customers.

Table 11.Respondents awareness of standard sanitary requirements per Municipal Ordinance on dining room

DINING ROOM INDICATORS Weighted Mean

Std. Dev. Descriptive Meaning

1. There are adequate tables and chairs. 4.39 1.07 Agree

2. They are in good condition. 4.41 0.79 Agree

3. They are well-spaced to allow free movement and comfort of the customers. 4.41 0.79 Agree

4. The dining room is:.a. Properly lighted 4.07 1.19 Agree b. Adequately ventilated 4.39 0.81 Agreec. Clean and well-maintained 3.97 1.19 Agree

Pooled-Mean 4.29 0.52 Agree

As shown on Table 12, most of the food service workers “agree” that they are aware on

the different indicators for maintaining sanitation. It was found out also that workers are much

aware in maintaining sanitation in these area. Proper labeling of all supplies must be observed in

the establishment.

Table 12.Respondents awareness of standard sanitary requirements per Municipal Ordinance on maintaining sanitation

MAINTAINING SANITATION INDICATORS

Weighted Mean

Std. Dev. Descriptive Meaning

1. There are adequate hand washing and drying facilities. 4.39 1.08 Agree

2. There are separate cutting boards for raw and cooked foods. 4.05 1.18 Agree

3. Chipped or cracked china or plastic ware are discarded. 4.07 1.19 Agree

4. All supplies (food and non-food) are clearly labeled. 4.46 1.06 Agree

5. There are separate storage area for food and non-food items. 4.07 1.19 Agree

6. Food is stored well off the floor. 4.39 1.08 Agree

7. Separate work areas are provided for:a. Dishwashing equipments 4.07 1.19 Agree b. Washing of cooking utensils 4.44 0.60 Agree

8. There is a sanitary system for holding garbage in case of irregular, infrequent collection. 4.12 1.08 Agree

9. There is a preventive maintenance program for equipments. 3.68 1.21 Agree

Pooled-Mean 4.17 0.56 AgreeOverall Mean for Municipal Ordinances 3.32 0.19 Agree

Table 13 shows the ANOVA results on the municipal ordinances. Result shows that the

ordinance on establishment is significantly associated to the management practices (P<0.024).

This implies that being aware on the existence of the present establishment’s regulations is

expected from well managed food service establishments.

Table 13. Summary of ANOVA table on the implementation of municipal ordinance

Municipal Ordinances F-value Prob.

Establishment -2.322 .024*

Toilet and Facilities 1.197 .236Garbage, Refuse Collection and Disposal .711 .480Water Supply 1.030 .308Equipment/Utensils -.323 .748Food Storage .587 .560Kitchen .800 .427Insects and Vermin Control .764 .448Dining Room 1.705 .094Maintaining Sanitation 1.046 .300

*-significant at 0.05 level

Table 14.shows the summary of problems encountered by the food service workers. No

medical benefits ranked number 1 as rated by the respondents. This implies that most food

service workers do not enjoy medical benefits when they are in their job. Low salary ranks

second, followed by no insurance, no rest day and finally lack of manpower.

Table 14. Major problems encountered by food service workers

Major Problems of the Commercial Food Service Establishments

Weighted Rank Rank

1. Low salary 1.97 2

2. No medical benefits 1.92 1

3. No insurance 2.51 3

4. No rest day 2.66 4

5. Lack of manpower 3.54 5

SUMMARY, CONCLUSIONS AND IMPLICATION

This section presents the summary of findings as basis for formulating relevant

conclusions and implications that will hopefully improve the food service establishments in

Maramag and in other parts of Bukidnon.

The main objective of the study was to determine the present status of the commercial

food establishments specifically the profile of the selected commercial food service centers and

selected workers, management practices observed in selected commercial food services, level of

awareness of the worker/proprietors on the implementation of municipal ordinances with regards

to food service centers, extent of contribution of the factors affecting the management practices

in the selected food service centers and major problems of the selected commercial food service

establishments. Included in the study were the 15 food centers in Maramag, Bukidnon which

were selected according to the number of menus available and the number of clientele served in a

day. The respondents of the study were the 59 randomly selected food service workers

(including managers and owners). Data were analyzed by means of descriptive statistics such as

mean, percentages, ranks, and standard deviation.

Seventy-give (75%) of the food service workers were between 20 to 30 years old and

most of these workers were females (62%). There is more or less equal distribution between

married and single workers comprising 45.8%, 50% of the respondents were college level and

only 10.2% were degree holder, most of them or 67.8% were Roman Catholic, majority of 54.2%

and 75% of which were Ilonggos, belong to 1-4 family members. 50% of these have monthly

salary of 2,000.00 with an average family income is P5,330.51.

Majority or fifty (50%) of these food service establishments were corporately owned and

22% single proprietors have been operating for more than 10 years with seating capacity of more

than 40 seats.

Number of workers in these establishments range from 4-6 workers, 75% of which were

owned by farmers. Price of meals were considered “Average”. Fifty percent had oven and

freezer and 5.1% heat and resell their leftovers. Fifty percent of the establishments have

clientele ranging from 30-50 customers with P1,919.50 as approximate daily income of the

establishments.

The respondents showed their agreement on the indicators of standard sanitary

requirements for food establishments per municipal ordinances. Foremost indicators were the

following: 1) the establishments had a sanitary permit for food service operation; 2) food

preparation and service were carried observing proper sanitation; 3) the toilet bowl, urinal,

lavatory, floor, wall and ceiling were cleaned regularly; 4) there were sufficient garbage and

refuse receptacles; 5) the water supply system was kept in good regular repair and operating

condition; 6) equipment and utensils are stored in clean, dry place protected from flies, dust and

other source of contamination; 7) all foods were kept in clean containers, free from spoilage,

insects and various infections; 8) shelves, tables and meal blocks, sinks, and similar equipment

were kept clean, free from dust, insects and other contaminating materials; 9) animals such as

dogs, cats, etc. were not allowed or found in the premises; 10) dining rooms were in good

condition and well-spaced; 11) there was a preventive maintenance program for equipment.

Only awareness on food service establishment as one of the indicators for Municipal

Ordinance showed significant relationship to management practices. This implies that the

continuous existence of the food service establishment is influenced by good management

practices which support the study of Capistrano (1994) and De Micco (1993).

The five most serious problems met by the respondents were: 1) no medical benefits; 2)

low salary; 3) no insurance; 4) no rest day; and 5) lack of manpower profile.

Revised Research Paradigm

Figure 2. Revised schematic diagram of the conceptual paradigm of the study on the compliance to municipal selected commercial food service establishments in Maramag, Bukidnon

Demographic Characteristics

Family Monthly Income

I. Characteristics of Food Service Establishment

A. Seating CapacityB. Basic Facilities

II. Characteristics of Food Service Establishment

A. Kind of Discipline Used

Awareness on Implementation

A. Establishment

Compliance to Municipal ordinances on among

Selected food Establishment

Conclusions

Based on the analysis of data and summary of the findings, the researcher arrived with

the following conclusions:

1. The characteristics of food service establishments showed that majority or 29.0%

workers were within the range of 21-30 years, 62.7% female and 27.3% males. It is assumed

that 50.8% belonged to college level. Majority were Roman Catholic and were mostly Ilonggos

with one to four children in the family. Estimated income ranged from less than P2,000.00 and

most or 42.4% had business, farming (27.3%) and teaching (18.5%) as their other source of

income.

2. Mostly ownership of the establishments was simple; run by corporations; 33.9%

were in operation from more than 10 years; almost 30.5% were sign visible; seating capacity of

more than 40 seaters; 16.9% were more than 21-40 seaters; 42.4% had more than 4 to 6 workers;

and their customers were mixed types.

3. On the awareness and implementation of municipal ordinance of food service, all

food service establishments obtained a sanitary permit for the operation of food services facilities

had been obtained and all the food service building had a plan for proper operation. It is also

concluded that the food preparation and serving of food were carried out in sanitary manner by

food handlers with up-to-date health certificates. There were sufficient garbage and refuse

receptacles or containers and garbage and refuse was frequent and regular. The water supply

was adequate to meet the needs of the establishments; dining rooms were in good conditions;

there was a preventive maintenance program for equipment and these were separate areas for

food and non-food items.

4. Family income as one factor under demographic characteristics showed

significant contribution in establishing food service centers. Two variables, seating capacity and

basic facilities on the characteristics of food service establishment showed significance and

management practices. In terms of production/distribution/consumption characteristics, one

factor showed significance to management practices which is the kind of discipline used by the

food services management.

Establishment as one of the indicators on municipal ordinances only showed significant

contribution to management practices of food services center.

5. Foremost problem met by food service workers were: 1) no medical benefits; 2)

low salary; 3) no insurance; 4) no rest day; 5) lack of manpower.

Implications

1. To Food Service Owners

Single ownership implies that the owner has the responsibility to look on planning,

preparing and the serving of meals in order to be successful in the food service venture. If the

planning, preparing and serving of food is managed by a knowledgeable person on the business,

the chance for success will be great. Food service owners should update themselves from time to

time on modern food service management.

The toilet facilities can further be improved if the plumbing apparatus especially the

flashing mechanism is in proper condition.

Adequacy of tables and chairs in the dining room must be provided by the owner to

ensure available service to the customers. Maintaining sanitation in the food service

establishment must pay attention to some details which are usually taken for granted. There

should be adequate hard washing.

Health benefits to their service workers should be given attention as one of the major

problems. Identified workers must enjoy health benefits in their job.

2. To Food Service Workers

It appeared that majority of those in food service projects were Ilonggo origin. It would

be interesting if food establishment whether owned by Ilonggos or Cebuanos should also serve

recipes that are favorite from any ethnic origin. Food service workers should be update on

stylish food services.

3. To Municipal Government Administrators

Municipal ordinances of food service should mainly be focused on sanitation and the

comfort of the customers. Periodic in-service training seminars and workshops should be

conducted to those in the food service establishment by local and municipal officials.

The municipal officials should see to it that in the future, the site for the food service

establishment should be at a reasonable distance from noise, odor and other disturbance.

The municipal government should sponsor seminars and workshops in collaboration with

the College of Home Economics at Central Mindanao University on Food Handling Management

to be attended as a requirement by food service owners. Before any permit is granted, attendance

in seminars must be made an ordinance for the protection of the public consumers.

To safeguard the health of the customers, the local health authorities should see to it that

samples of the drinking water are periodically taken and subjected to bacteriological examination

to detect contamination.

In this regard, the local health authorities should never allow food establishments to

operate without the presence of clean, safe potable water supply.

In this study ownership by food establishment cooperation and single proprietors should

be encouraged by local government by passing laws and regulations which will benefit

cooperatives and non-cooperative food service establishments.

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