Statement of the Problem

This study aims to determine the assessment of operation of the viewing deck in Brgy.
Punta taytay, Bacolod City, calendar year, 2018-2019.
Specifically, this study aims to answer the following question:

1. What is the demographic profile of the respondent in terms of:

 Age

 Sex

 Marital status

 Educational attainment

 Socio-economic status

2. What is the level of adherence of the seafood restaurant in relation of 10 critical operation

decisions in terms of:

 Goods and services

 Quality management

 Process and capacity design

 Location

 Layout design and strategy

 Human resources and job design

 Supply chain management

 Inventory

 Scheduling

 Maintenance
3. Is there a significant difference in the level of adherence of the seafood restaurant

according to age, sex, marital status, educational attainment and socio economic status in

relation in the 10 critical operation decision?

4. What possible intervention could be proposed to improve the operation in viewing deck

seafood restaurant according to age, sex, marital status, educational attainment and socio

economic status?
 Survey Questionnaire

Part I. Respondent’s information

Name (optional):_________________
1. Age: ______
2. Sex: ( ) male ( ) female
3. Marital status: ( ) single ( ) married
( ) widow/widower ( ) separated
4. Educational attainment: ( ) elementary level ( ) secondary level ( ) vocational
( ) collage level ( ) master’s degree ( ) doctorate degree
5. Socioeconomic Status: ( ) Low ( ) Medium ( ) High

Part II. Customers Satisfaction

Scale:

5 – Very satisfied (VS)

4 – Satisfied (S)

3 – Moderately Satisfied (MS)

2 – Less Satisfied (LS)

1 – Not Satisfied (NS)

Instruction: Please put a check mark (/) on the SCALE indicated from (5) VERY SATISFIED –
very high to (1) NOT SATISFIED – poor.

Scale
Questionnaire on assessment operation in viewing deck as 5 4 3 2 1
basis for tourism development plan
VS S MS LS NS
A. Goods and Services
1. The seafood restaurant offers variety of seafood dishes.
2. The service crews are responsible to the needs of
customer.
3. The food are delicious and healthy.
4. The food are well presented and are appetizing.
 5. The service crews has a pleasant attitude/behavior in
serving the customers.
B. Quality Management
1. The quality of food has a reasonable price.
2. The quality of dining facilities.
3. The overall quality of foods provided to the customers.
C. Process and Capacity Design
1. The availability of chairs and tables can cater huge amount
of customers during peak hours.
2. The seafood restaurant can accommodate a big amount of
customer and still offer ease of access and comfortable dining.
3. The structure of the seafood restaurant promote eco-friendly.
D. Location
1. The location of the seafood restaurant is accessible.
2. The ambiance of the seafood restaurant is pleasant to enjoy
your meals.
3. The seafood restaurant is visible to the public.
E. Lay-out Design and Strategy
1. There are enough task lighting to offer a comfortable dining
experience.
2. The amenities such as comfort rooms are easily accessible.
3. The space between tables are in a comfortable distance to
promote easy access and circulation.
F. Human resource and Job design
1. There are enough staff to cater the customers.
2. The manager is on site and is available for customer’s
suggestion and special request.
G. Supply chain management
1. The food in the menus are readily available for order.
2. The seafood dishes are always served fresh.
H. Inventory
1. The availability of beverages.
2. The availability of utensils.
3. The availability of menus.
I. Scheduling
1. The Seafood restaurant is open 24 hours.
2. The employees do the job effectively and efficiently on
time.
3. The food is served in a reasonable amount of time.
J. Maintenance
1. The Seafood restaurant maintain quality services.
2. The seafood restaurant resources reliable and stable.
3. The Seafood restaurant provides machines to maintain room
temperature.