THE IMPACT OF FOOD SERVICE ESTABLISHMENT TO THE LOCAL VENDORS/EATERY

IN MUNICIPALITY OF CALINOG

An Undergraduate Thesis

Presented to the faculty of

West Visayas State University- Calinog Campus

Calinog Iloilo

In Partial Fulfillment

Of the Requirements for the Degree

Bachelor of Science in Hotel and

Restaurant Manangement

By:

Casalmer, Jasper N.

Cercado, Stevie V.

Lasconia, Philip L.

Libo-on, Laidine P.

September 2019
 West Visayas State University
Calinog Campus
Calinog, Iloilo
COLLEGE OF BUSINESS AND MANAGEMENT

Chapter 1

Introduction to the Study

This chapter is divided into five parts (1) Background, Theoretical and

Conceptual Framework of the Study; (2) Statement of the Problem and Hypothesis; (3)

Significance of the study; (4) Definition of Terms; (5) Delimitation of the study.

Part One, Background, Theoretical and Conceptual Framework of the Study,

states the justification and the rationale behind the selection of the topic as the subject

of the study. Furthermore, it summarizes the views, theories, and information that help

the researchers gain insights in establishing the framework of the study.

Part Two, Statement of the Problem and Hypothesis, states the problems to be

investigated and the primary assumptions to be tested.

Part Three, Significance of the Study, enumerates the possible beneficiaries of

the results of the investigation and in what way they maybe benefit from them.

Part Four, Definition of Terms, presents the conceptual and operational

meanings of the important terms used in the study.

Part Five, Delimitation of the study, specifies the scope and coverage of the

research with regard to the variables, the subjects/respondents, the statistical tools and

the instruments to be used to gather the data.

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Background, Theoretical and Conceptual Framework of the Study

Background of the Study

The provision of food and beverage services (Davis et al. 1999) and eating away from
home are increasing and there is widening diversity in the nature and type of food and
beverage on offer (Lillicrap et al. 2002). In addition, conference organizers are very
familiar with the need for high quality food and beverage service within venues (McCabe
et al. 2000).

There are many reasons for clients normally wishing to include a food service function in
conferences and meetings. Shock and Stefanelli (1992, p.132) in McCabe et al. (2000)
have suggested several reasons such as:

 to create an image
 to provide an opportunity for interaction and networking
 to present a person, product
 to refresh conference attendees and sharpen their attention
 to provide an interested audience
 to keep delegates interested in other non-food activities
 to increase attendance at conferences

Food and beverage service is the fundamental relation between menu, beverage, and
other services on offer in an establishment, and the customers (Foskett et al. 2008). The
food and beverage function is characterized both by its diversity and by the size of the
event; for example, conference, meetings, exhibition and business events (Davis and
Stone 1991). Additionally, it can be used as an effective tool to satisfy attendees and
build attendance because it empowers an attendee’s sensory memory of an event (Kim
et. al. 2009).

It is a significant and critical part of conference operations and it is responsible for a

high percentage of revenue for the venue (McCabe et al. 2000). In the past, food and
beverage service was not important for conference centres; however, whenever a
conference or meeting is organized these days, food and beverage services play a
fundamental role in the decision-making (Meetingnet 2002, p.35).

Various groups and function venues dynamically search more for group business as
groups can be serviced with minimal costs and within particular times (Davis et al.
1999). Arranging an efficient food and beverage service for groups and functions can
sometimes be very challenging. In many instances, groups want very specific items, at
very specific times and require special menus, or even an out-of-hours service (McCabe
et al. 2000).
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Theoretical Framework of the Study

As theory base for the level of risk management, this study is linked to (A

comprehensive empirical assessment) (July 2007).

The aim of this theory is to develop a methodology for thorough empirical testing of

major contemporary corporate risk management theories: financial theory, agency

theory, stakeholder theory and new institutional economics.

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Conceptual Framework of the Study

The researchers will focus on the perceived analysis of choosing catering services

as an ideal solution for every event.

Figure 1 presents the framework of the study.

INDEPENDENT VARIABLE INTERVENING VARIABLE DEPENDENT VARIABLE

Personal Factors

 Age

The impact of  Length of

food business Local vendors
establishment and eatery

Figure 1. the impact of food establishment to, every local vendors and eatery, and

Certain Identified personal factors.

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COLLEGE OF BUSINESS AND MANAGEMENT

Statement of the Problem and Hypotheses

This study aims at ascertaining the impact of food service establishment

to the local vendors/eatery in the municipality of calinog and how these variables would
relate to one another.

Specifically, the study will seek answers to the following questions:

1. What is the level of impact of food service establishment to the local

vendors/eatery in the municipality of calinog taken as an entire group or

classified according to age and length of business?

2. Are there significant differences in the impact of food service establishment to

the local vendors/eatery in the municipality of calinog classified according to

age and length of business?

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Hypotheses

In view of the aforementioned problems, the following hypotheses will be

advanced:

1. There are no significant differences in the level of impact of food service

establishment to the local vendors/eatery in the municipality of calinog classified

according to age and length of business?

Definition of Terms

For the purpose of clarity and better understanding of the study, important

terms used are given their conceptual and operational meanings:

Food Establishment--an establishment where food or drinks. are manufactured,

processed, stored, sold or served, including those that are located in vessels.

Vendor--also known as a supplier, is an individual or company that sells goods

or services to someone else in the economic production chain(WhatIs.com,2015).

Eatery--is a casual or informal word for a place to buy and eat prepared food. A

diner is one kind of eatery, and a Chinese restaurant is another. You might have a

favorite eatery among all the choices on a college campus, or know of an all-night

eatery where you can get a snack at three a.m. Eatery was first used right around 1901,

from eat, with its Old English root of etan, "to eat, devour, or

consume."(Vocabulary.com.)
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COLLEGE OF BUSINESS AND MANAGEMENT

Significance of the Study

The findings of this study may be beneficial to the following:

Owner. To the owner it would be easy for them to identify, and solve the

problem, or make a proper actions on how to improve the things or functions of their

operation from the data or provided by the researchers.

Future Researchers. The result of this study might be a grate help to other

researchers to conduct similar studies in different setting using different variables.

Delimitation of the Study

This descriptive-study was limited in finding out the impact of food service
establishment in local vendors/eatery in the municipality of calinog.

The respondents of the study were the 10 owners. The extent of the problems
encountered by the local vendors/eatery was determined using the researchers-made
questionnaire.
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Chapter 2

Review of Related Literature

Chapter Two contains Three Parts: 1) Conceptual Literature; 2) Related Studies; and

3) Summary of the Literature.

Part One, Related Literature, review the concepts and theories related on

decision-making styles.

Part Two, Related Studies, review the literature and related studies on decision-

making styles.

Part Three, Summary, presents the highlights of this chapter.

Conceptual Literature

Resort Defined

A resort (North American English) is a self-contained commercial

establishment that tries to provide most of a vacationer's wants, such as food,
drink, lodging, sports, entertainment, and shopping, on the premises. The
term resort may be used for a hotel property that provides an array of amenities,
typically including entertainment and recreational activities. A hotel is frequently
a central feature of a resort, such as the Grand Hotel at Mackinac Island,
Michigan. Some resorts are also condominium complexes that are timeshares or
owed fractionally or wholly owned condominium. A resort is not always a
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commercial establishment operated by a single company, but in the late 20th

century, that sort of facility became more common.

In British English "resort" means a town which people visit for holidays and days
out which usually contains hotels at which such holidaymakers stay. Examples
would include Blackpool and Brighton.

The Characteristics

Related Studies

Summary

Chapter 3

Research Design and Methodology

This chapter is divided into three parts: (1) Purpose of the Study and Research

Design, (2) Method, and (3) Data Analysis Procedure.

Part One, Purpose of the Study and Research Design, restates the objectives of

the study, explains the research design, and identifies the variables employed in the

study.

Part Two, Method, describes the participants, data-gathering instruments, and

procedures employed in the conduct of the investigation.

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Part Three, Data Analysis Procedure, discusses the statistical tools used in the

analysis of the obtained data.

Purpose of the Study and Research Design

This study aims at ascertaining the __________, and __________ among hotel

employees in Iloilo City and how these variables would relate to one another. This study

employed survey-correlational research method. According to Aguinaldo (2002), survey-

correlational method of research determines the extent to which different variables are

related from each other. It ascertains how much variation is caused by one variable in

relation which variation caused by another variable. It also measures the magnitude and

direction of relationship of different variables.

The _________________ will be the dependent variable; and ____________ will

be the independent variables; and the intervening variables will be the personal factors

which include sex, civil status, educational attainment, job status, and industry

experience.

Method

Participants

The participants of this investigation will be the selected hotel employees in Iloilo

City. The respondents will be identify through convenience sampling, those who are
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available during the data gathering and are willing to participate in the investigation are

to be included as respondents in the investigation.

They were asked to accomplish the data-gathering instruments. The participants

were classified according to sex, civil status, educational attainment, job status, and

industry experience. They were further categorized as male and female for sex; single

and married for civil status; vocational, and baccalaureate degree for educational

attainment; on call, contractual, and permanent for job status; shorter (less than a

year), average (1-5 years), and longer (more than 5 years) for industry experience.

Table 1 shows the distribution of the participants.

Table 1

Distribution of the Participants

Category f %

A. Entire group 100

B. Sex
Male
Female

C. Civil status
Single
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Married

D. Educational attainment
Vocational
Baccalaureate degree

E. Job status
On-call
Contractual
Permanent

F. Industry experience
Shorter (less than a year)
Average (1-5 years)
Longer (more than 5 years)

Data-gathering Instruments

Two (2) standardized and published data-gathering instruments were utilized to

obtain data for the study—(name of instrument) (year), for ______________;

and the (name of instrument), for ___________. These data-gathering instruments will

be taken at face value.

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Rathus’ Assertiveness Schedule (1978). To measure the participants’ degree of

assertiveness, the study will utilized the Rathus’ Assertiveness Schedule by Rathus’ and

Nevid. It is composed of 30 statements that pertain to employee’s assertiveness in the

workplace.

The items indicate the responses with the following description and numerical

weights:

Weights Descriptions

3 Very much like me

2 Rather like me

1 Slightly like me

-1 Slightly unlike me

-2 Rather unlike me

-3 Very much unlike me

To interpret the scores, the following scales and interpretations will be used:

Score Interpretation

61 – 90 Assertive

31 – 60 Neutral

30 and Below Passive

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The College of Business and Management Work Performance Assessment. To

measure the participants’ work performance, the study made use of the CBM Work

Performance Assessment. It consisted of 29 items concerning the following areas:

knowledge of work, quality of work, quantity of work, cleanliness and sanitation,

attendance, initiative and resourcefulness, relationship with other employees, flexibility,

and demonstrable credibility.

The researcher asked the participants to indicate their honest responses by

checking the appropriate block under each category of employee’s work performance

with the rating points of 1 to 5. The scores for each area were computed and average to

determine how the supervisors rated their employees work performance.

The following scoring and descriptions were used:

Weight Description

5 Always

4 Sometimes

3 Seldom

2 Rarely

1 Never

Always meant that the participant applies at all times the performance conveyed

by the item.
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Sometimes meant that the participant applies from time to time the performance

conveyed by the item.

Seldom meant that the participant applies the performance not often conveyed

by the items.

Rarely meant that participant applies almost never or not very often the

performance conveyed by the item.

Never meant that the participant applies at no time the performance conveyed

To interpret the data, the following scale and interpretation were used:

Scale Interpretation

4.21 – 5.00 Outstanding

3.41 – 4.20 Very good

2.61 – 3.40 Good

1.81 – 2.60 Needs improvement

1.00 – 1.80 Poor

Procedure

Permission to conduct the study was secured from the manager of the six hotels

in Iloilo City. The data gathering instruments were personally distributed by the

researcher among the participants and they were properly instructed how to accomplish
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the questionnaire. This was done to ensure that data will come out valid. Accomplished

instruments were retrieved, the obtained data were tabulated, computer–processed, and

interpreted using appropriate statistical tools.

Data Analysis Procedure

The gathered data will be subjected to the following statistics:

Frequency counts. Frequency counts will be used to determine the number of

participants belonging to a class or category of the independent variables.

Percentage analysis. Percentage analyses will be used to determine which

portion of the participant belongs to a class or category of the independent variables.

Mean. Mean will be used to determine the levels of the participants’ work

performance, work motivation, and assertiveness.

Standard Deviation. Standard deviations will be utilized to determine the

homogeneity of the participants’ level of work performance, work motivation, and

assertiveness.

t-test for independent samples. The t-test for independent samples will be used

to determine the significant of the difference in the levels of work performance, work

motivation, and degree of assertiveness in two level of categories of the antecedent

variables.

One-Way ANOVA. One-Way ANOVA analyses of variance will be employed to

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determine the significance of the differences in the work performance, work motivation,

and degree of assertiveness in the three or more levels of categories of antecedent

variables.

Pearson’s r Product Moment Coefficient of Correlation (Pearson’s r).

The Pearson’s r will be used to determine the significant relationships among the

participants’ work performance, work motivation, and assertiveness.

The .05 alpha level will be utilized as the criterion for the acceptance or

rejection of the null hypothesis.

Dataa-gathering Instrument

Instructions: Kindly Accomplish as sincerely and truthfully as you can by checking the

corresponding boxes.

PART I: Participants Profile

Name : _________________________

Sex : [ ] Male [ ] Female

Civil Status : [ ] Single [ ] Married

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Educational Attainment : [ ] Secondary [ ] Baccalaureate

[ ] Vocational

Job Status : [ ] On Call [ ] Permanent

[ ] Contractual

Length of Service: ________________________________________________________

Part II : (Variables) ; (Name of instrument)( author,date)

Instructions : Indicate (by checking the appropriate block) how descriptive each item is of you
by using this code:
3 - very much like me
2 - rather like me
1 - slightly like me
-1 - slightly unlike me
-2 - rather unlike me
-3 - very much unlike me
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