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Report:
SUGANOB-THESIS
SUGANOB-THESIS
by Mark Asuncion
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SUGANOB-THESIS
CHAPTER 1
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale
Sustainable service innovation is a critical attribute in restaurant management
that is widely recognized by experts and restaurant owners. In this paper, we
investigated ideas on sustainable service innovation in restaurants gathered
from interviews with restaurant managers, and government experts. The
analytical results show that five dimensions are major indicators of sustainable
service innovation in the restaurant management field. These include the
following dimensions: sustainable service innovation, food service technology,
organizational learning, adoption of innovation, and organizational
environment. We also found that these five dimensions are important and that
they deeply impact restaurant performance. We discuss the characteristics of
these five attributes and talk about the theoretical and empirical implications
of research findings. (1:2016)
The vast amount of research into the sustainability of tourism and hospitality in
general, there has been scarcely any academic literature on the sustainability
of food served in restaurants, specifically. There are studies on the
sustainability of food in general, but hardly any on how these foods are used in
restaurants. Legrand et al. (2:2010) put forward seven indicators of a
sustainable restaurant. Cavagnaro discussed several concepts for sustainable
restaurants. Teng, Wu, and Huang present the results of a study into what the

determining factors are in a guest's intention to go to a green restaurant, and

Baldwin, Wilberforce, and Kapur did research into which is the most influential
part of the restaurant process for the environmental credentials of products.
The Philippines also implemented the Ecological Solid Waste Management Act
of 2000 which aims to reduce garbage disposal problems in the Philippines.
This law includes systematic and ecological solid waste guidelines that ensure
the health of the community and proper disposal transportation, segregation,
and storage of solid waste. It promotes the 3 R's program (Reduce, Reuse,
Recycle) that also reduces garbage in the country (3:2013).
This situation piqued the interest of the BS Hospitality Management students
of BIT International College to determine the restaurant's sustainability in
Tagbilaran City with the end of proposing an enhancement program.
Theoretical Background
Theory
This study is premised on the Structural Model of the Green Adoption Intension
of the Taiwan Restaurant Industry. This theory made an integrated model that
combines the theory of planned behavior and the innovation adoption theory to
investigate the attitudinal and behavioral decision factors for adopting green
practices in restaurants. The theory shows that chain hotels during the time of
the study, were stronger adopters of green practices than independent hotels
were. This is likely due to the leveraging economics of scale through uniform
corporate practice. Another method of green adoption is to attract restaurants
to participate in sustainable restaurant practices such as waste products
which are highly significant for the environment, especially in reducing the
carbon footprint of food consumption. However, there are also concerns as to
whether the adoption of sustainable practices in restaurant settings is favored
by consumers. To examine such issues, we aim to identify, by applying value

theory, whether sustainable restaurant practices increase dinner loyalty. To do

this, this research develops and tests an integrated theoretical model on the
relationship between sustainable restaurant practices, consumer values,
environmental concerns, and dinner behavior. (4:2021).
Legal basis
The study is anchored on the legal framework of Republic Act No. 10611
otherwise known as the " Food Safety Act of 2013" which states that the
Republic of the Philippines' Department of Agriculture and Department of
Health must ensure the safety regulatory system in the country to protect
consumer health and facilitate market access of local foods and food products.
The restaurant sustainability shall constitute a technical staff of highly
qualified persons who are knowledgeable on safety prevention and food safety.
The complexity of their work may pose a greater prominence of danger and has
created an increase in the skills needed for restaurants to maintain their
sustainability. (5:2020)
Legal Basis:
Republic Act no. 10611, otherwise known as the "Food Safety Act of 2013"
Theory:
Structural Model of the Green Adoption Intentions of Taiwan's restaurant
industry
The results of the model of green adoption show that chain hotels were
stronger adopters of green practices than independent hotels were, likely due
to leveraging economies of scale through uniform corporate practices.

It is hereby declared Republic of the Philippines that the Department of

Agriculture and the Department of Health needs to ensure the safety regulatory
system in the country to protect consumers' health and facilitate market
access to local foods and food products and for other purposes.
The restaurants of Tagbilaran City adhere to the mandate of the state to provide
sustainability of their restaurants to preserve the life and property of the
customers. However, programs must also be implemented that would help the
restaurant owners to balance their work and personal life and prevent the work
stress and pressure from going with them at home.

There is a need to study restaurant sustainability practices in Tagbilaran City to

propose a program based on enhancement.
Figure 1
Theoretical Framework
Related Literature
Sustainability implementation in restaurants by theorizing and testing a
comprehensive model of antecedents and effects. It represents positive and
negative pressures toward sustainability respectively by entrepreneurs'
attitudes and barriers to sustainability while hypothesizing that customer
satisfaction and competitiveness mediate the effects of these practices on
firm performance. Results show that a sustainability attitude exerts pressure
toward sustainability, while barriers in terms of costs, fear of regulation, or
skepticism about benefits have negative but lower, effects.
Sustainability implementation positively contributes to firm performance, but
only via two intermediate measures of business success: competitiveness and
customer satisfaction. The study fills a gap in the literature by presenting a
whole construct of sustainability, testing two mediating effects not yet
hypothesized, and highlighting in the same model the role of factors enabling
and deterring sustainability (6:2020).
Restaurant sustainability refers to when food businesses minimize their impact
on the planet, specifically by addressing issues like sustainable farming, their
carbon footprint, shortening their supply chain, food wastage, packaging, water
and energy consumption, recycling, and more by sharing your sustainability
strategy with the public, people will feel more compelled to at least try your
restaurant and at most become loyal customers. You may also find yourself

appealing to a broader range of people, such as if you have a range of

vegetarian and vegan options on your menu.
Sustainability is prominent in the media these days, some people are unaware
of the facts and how to make a real change. Your sustainable practices can act
as a positive and inspiring example for those who are unsure of where to start
and why it's an important issue. Even something as simple as including facts
on the menu is enough to get people. One sustainable strategy involves
shortening your supply chain to reduce your carbon footprint. Not only can this
give you greater visibility of the chain and help to prevent food fraud (which can
seriously cost your business), but it also resonates with a lot of customers who
want to support local businesses and communities. It can also improve the
quality of ingredients. This in turn can leave diners feeling even more satisfied
with their meal and more likely to recommend and return (7:2022).
Related Studies
Additionally, in a study entitled "Time to Fire Up Restaurant Sustainability"
conducted by Josh Prigge (8:2017). The findings reveal that sustainability
issues for restaurants are the impacts across their entire value chain and the
types of food products they are purchasing and serving to customers. By
sourcing moral, local, organic, and healthy ingredients, the restaurant can
reduce the social and environmental impact of doing business while also
appealing to a new demographic of customers that are becoming more
conscious about their food choices.
Restaurants can develop sustainable procurement policies to help them reduce
the impact of their purchasing decisions by seeking products made from
recycled material that is durable and recyclable and which also comes with
minimal or sustainable packaging. Sustainability can also have a major impact
on internal stakeholders by helping to recruit top talent, increase employee

engagement, and help reduce turnover by retaining employees. In today's

restaurant market, operators and managers have to offer quality food quality
customer service, price fairness, and favorable ambiance to gain a competitive
advantage. In this context, there is an increasing research interest in the
expectations of restaurant customers. Food quality is at the core of a
restaurant experience and it affects customers' satisfaction. However,
Edwards argues that the eating-out experience is more than simply eating the
food, and the situation under which consumption will take place affects that
experience. According to the author, the physical surroundings are also an
essential component of the eating-out experience. Soriano names "Place" the
appearance and the ambiance of a restaurant, which is included in the
consumers' reasons to return to a restaurant. Pecoti´c et al. includes ambient
lighting, color, music, and space layout of restaurant atmospherics. However,
they argue that furniture comfort is the most important factor in the interior
design of a restaurant.
Additionally, Haghighi et al. claimed that the restaurant environment affects
customer loyalty and recommends that restaurant managers provide a calm
and relaxing restaurant environment. Cleanliness was found to be a strong
determinant factor for student satisfaction using college food services. The
cleanliness, the location, and the interior decoration, as part of the
restaurant's interior elements, were at a good level when the restaurants'
quality was examined in Lithuania and Poland. Empirical studies have shown
that there are different factors related to environmental concerns that
influence consumer behavior. For example, local ingredients and reusable
cutleries are the most important sustainable approaches for Polish and
Lithuanians when choosing a restaurant to dine out. Baldwin et al. identified
five ways that restaurants could reduce their environmental impacts without

additional cost to answer customer demand. According to the authors,

restaurants could focus on responsible food purchasing (including buying food
from local and environmentally responsible sources), on energy and water
sufficient management, on waste reduction and control, on responsible
operational supplies (including using environmental cleaning and paper
products instead of plastic), and, finally, on environmental sensitive
organizational planning, including employees training on environmental topics.
By adopting such approaches, restaurants can reduce their environmental
impacts and gain customers' trust. The COVID-19 pandemic has changed
restaurant customers' food and drink preferences. Jain suggests that, in the
post-COVID-19 era, restaurants will have to maintain distances between
tables, increase the insurance of food hygiene and safety, and the restaurant
staff will be trained in new sanitation procedures. (9: 2012) As a quick answer
to the customers changing preferences due to the increased perceived threat,
restaurant owners/managers could focus on offering their dining experience in
private dining tables or roomsķe, price fairness, and favorable ambiance to gain
a competitive advantage. In this context, there is an increasing research
interest in the expectations of restaurant customers.
Conceptual Framework
Work demands may interfere with a person's ability to function in the non-work
domain. This phenomenon of becoming a sustainable restaurant brings a

variety of benefits to your business. To foster employee well-being, workers

should be supported in balancing their work and non-work lives.
The conceptual framework viewed in the schematic diagram in Figure 2 shows
the flow of the study. The inputs consist of the data of the profile of the
restaurant in terms of their restaurant staff, owner, and customers. It also
shows the responses of the respondents on the everyday life of the restaurant
and their preparedness during the pandemic.
The process involves the descriptive normative method of research. A self-
made questionnaire was used to collect data relative to the responses of the
restaurant's respondents. The results from the data gathered were tallied,
tabulated, and processed for analysis through statistical treatment to test the
hypothesis. The output of the study included a proposed program for basic
enhancement in their restaurant's sustainability in Tagbilaran City.
P- Data gathered from the respondents in the following context:
• Profile of the respondents in terms of their restaurant Staff, owner, and
customers.
•The responses on the performance of a customer in the restaurant in
Tagbilaran City, and
•The Advantage of skills and capabilities for the Organizations in restaurants to
sustainable practices in Tagbilaran City. HJN
Construction of the questionnaire
Collection and tabulation of the data gathered
Presentation of the data
Analysis of Findings
Conclusions
Recommendations

A Proposed
Program for
Restaurant sustainability practice
INPUT PROCESS OUTPUT
Figure 2
Conceptual Framework
THE PROBLEM
Statement of the Problem
The purpose of this research is to determine the sustainability of the
restaurants located in Tagbilaran City with the end of proposing an

enhancement program.
This study also seeks to answer the following sub-questions:
What is the profile of the respondents in terms of;
A. Restaurant Staff/Owner/Crew B. Customers
a. Age
b. Gender
c. Educational Attainment
2. What are the practices of restaurants to sustain their operation during the
pandemic?
3. Is there a significant degree of difference in the responses of the
respondents about the practices of restaurants to sustain their operations
during the pandemic?
4. What enhancement program could be designed to increase profile to sustain
restaurants operation?
Null Hypothesis
The following null hypothesis was formulated for testing at a 0.05 level of
significance. There is no degree of correlation between the perceptions of the
respondents in the following context.
a. The practices of restaurants to sustain their operation during the pandemic.
b. The sustaining level of the restaurants during the pandemic.
SIGNIFICANCE OF THE STUDY
The output of the research arrived with numerous advantages and benefits to
the following parties:
Restaurants
The result of the study would provide an enhancement program designed for
their benefit to upgrade their sustainability as well as maintain the relationship
with their customers and staff.

Restaurant Owner
The output of the study would serve as a reference for restaurant owners when
it comes to maintaining the restaurant's sustainability to improve their
establishment.
Customers
The results of the study would give knowledge to customers as to what are the
practices of restaurants especially in maintaining their sustainability to provide
them with quality service.
Future Researchers
This study will help them as a reference to gain ideas and knowledge,
especially for research topics that are related to this.
Scope and Limitations of the Study
This study will be conducted at a restaurant in Tagbilaran City only. The
researchers gathered Twenty (20) customers and Twenty (20)
Staff/Owners/Crews to respond to their study.
The study has limitations brought about by the nature of the study. The primary
limitation of this study was concentration and consistency in the response of
the Customers in answering the questionnaires. It caused anxiety to the
researcher whether it can affect the findings and conclusions which would
represent the groups as a whole. The researcher relies on the respondent's
honesty and sincerity in answering the questions.
RESEARCH METHODOLOGY
Research Design

The researcher employs the descriptive-normative survey method using a self-

made questionnaire as the main data-gathering tool to obtain the objectives of
the Inquisition. This method is used to ascertain the normal condition, to
practice, or to compare research results with a standard norm.
Research Environment and Subjects
The study covered the restaurant in Tagbilaran City. The researchers gathered
twenty (20) customers and twenty (20) staff/Owners/Crews to respond to their
study.
Research Instrument
A self-made questionnaire which was constructed by the researchers with the
assistance of their thesis adviser was used as the main data-gathering
instrument. This questionnaire obtains data regarding the demographic profile
and their responses were used for this study. This consists of three parts, Part I
focuses on the profile of the respondents in terms of their restaurant staff,
owner, and customers. Part II presents the practices of restaurants to sustain
their practice during the pandemic.
Data Gathering Procedure
The researcher secured permission for the distribution and dissemination of
the questionnaires to the Customer in the Restaurant of Tagbilaran City. After
securing the needed consent, the researchers personally distributed the
questionnaire to the respondents to get the data desired for the study. The
respondents were given enough time to answer the questionnaire and
requested to return the accomplished form on the agreed date.
Data Analysis
The data gathered were tabulated, interpreted, and analyzed to establish the
norms of occurrence through the simple percentage of computations. To obtain

the percentages, the frequency of responses to each item was divided by the
total number of cases and then multiplied by one hundred, thus: Percent=f/n X
100, where = frequency and n-number of cases. The data on the demographic
profile was obtained using the mean as a basis for the profile table: M-x/n;
where x is the summation of all data and n is the number of respondents.
The following weights were assigned to the scales with their corresponding
equivalents.
Weight Scale Range
4 Very Satisfied (3.26-4.00)
3 Satisfied (2.51-3.25)
2 Dissatisfied (1.76-2.50)
1 Very Dissatisfied (1.00-1.75)
Statistical Treatment
To determine the correlation between the responses of the customer
respondents on the Restaurant sustainability practices in Tagbilaran City, the
data were subjected to a statistical formula using the Pearson correlation of
Contingency, with the following
Formula:
R = correlation coefficient
x{i}= values of the x-variable in a sample
bar{x}= mean of the values of the x-variable
y{i}= values of the y-variable in a sample
bar{y}= mean of the values of the y-variable
DEFINITION OF TERMS

The following terms used in the study are operationally defined because they
are essential to the understanding of the information presented in this
research.
Restaurant
A restaurant is a business that prepares and serves food and drinks to
customers. Meals are generally served and eaten on the premises, but many
restaurants also offer take-out and food delivery services.
Owner
A person who owns something, one who has the legal or rightful title to
something: one to whom the property belongs business/property owners He
and his sister is owners of the restaurant.
Customer
A customer is an individual or business that purchases another company's
goods and services.
Sustainability
The ability of a system to be maintained at a certain rate or level. It involves
creating a system of permanence; a structure where people, planet, and profit
can live in harmony without compromising one or the other.
Practices
Used to say what is done or what the actual effect or result of something is.
CHAPTER II
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter covers the presentation, analysis, and interpretation of the data
gathered from the responses of the customer, owner, and staff respondents in
the restaurant sustainability practices basis for enhancement. The data were

tabulated, analyzed, interpreted, and analyzed accordingly. For sensible

presentation of the data, the percentage, weighted mean, and the t-test were
used in the study. For continuity of purpose, the interpretation presented
follows the sequence of the problem.
Distribution of Respondents
Table I shows the distribution of the fifty respondents in this study. It could be
seen here that customers have a frequency of twenty (40%) with corresponding
rank 1, the owner has a frequency of ten (40%) with corresponding rank 1 and
the staff have a frequency of twenty (40%) with corresponding rank 1.
Table I. (N=50)
Distribution of Respondents
Respondents
Frequency (f)
Percentage
Rank
Customers
20
40%
1.5.
Owners
10
20%
3
Staff/Crew
20
40%

1.5
Total
50
100
Table II
Profile of Respondents
(N=50)
Age – Customer
Age
Frequency (f)
Percentage
Rank
25
8
40%
1
26-30
4
20%
3
31-35

3
15%
4
36-40
5
25%
2
41
0
0
Total
20
100
Age – Owner
Age
Frequency (f)
Percentage
Rank
25
0
0%
26-30

0
0%
31-35
0
0%
36-40
5
50%
1.5
41
5
50%
1.5
Total
100
100
Age – Staff
Age
Frequency (f)
Percentage
Rank

25
10
50%
1
26-30
7
35%
2
31-35
2
10%
3
36-40
1
5%
4
41
0
0%
Total
20
100
Gender – Customer
Gender

Frequency (f)
Percentage
Rank
Male
5
25%
2
Female
15
75%
1
Total
20
100
2.1. Gender – Owner

Gender
Frequency (f)
Percentage
Rank
Male
4
40%
2
Female
6

60%
1
Total
10
100
2.3. Gender – Staff

Age
Frequency (f)
Percentage
Rank
Male
8
40%
1
Female
160
7%
2
Total
20
100

Higher Educational Attainment – Customer

Educational Attainment
Frequency (f)
Percentage
Rank
Elementary Graduate
1
5%
3
High School Graduate
14
70%
1
Bachelor's Degree Holder
5
25%
2
Master's Degree Holder
0
0%
Doctoral Degree Holder

0
0
Total

20
100
3.1. Owner
Frequency (f)
Percentage
Rank
Elementary Graduate
0
0%

0
0%

9
90%
1
1
5%

2
0
0
Total
10
100
Staff
Frequency (f)
Percentage
Rank
Elementary Graduate
2
10%
2
18
90%
1
0
0%


0
0%

0
0%
Total
20
100
The tables above show various results in terms of the demographic profile of
the respondents in terms of age, gender, and educational attainment, which
clearly shows that there are different gathered responses from various
persons. The results gleaned that in line with the age aspect, the majority of
the respondents were (40%) clients' whose age had a place with 25 years of age
and beneath, four (20%) for 26-30 years of age, three (15%) for 31-35 years of
age, five (25%) for 36-40 years of age and zero (0%) for a long time old or more.
This suggests that the majority of customers were under 25 years old. There
were zero (0%) owners whose age belonged to 25 years old & below, zero (0%)
for 26-30 years old, zero (0%) for 31-35 years old, five (50%) for 36-40 years old
and five (50%) for 41 years old and above. It implies that the majority of the
owners belonged to 36-40 years old and 41 years old above. Ten employees (50
percent) were under the age of 25, seven (35 percent) were between the ages of
26 and 30, two (10 percent) were between the ages of 31 and 35, one (5

percent) was between the ages of 36 and 40, and zero (0 percent) was over the
age of 41. It suggests that the majority of employees were under 25 years old.
Regarding the gender aspect of the respondents, the totality of the
respondents was female which has the highest percentage and frequency
score of 15 or 75%. The results gleaned those female owners had a frequency
of six and male owners had a frequency of four (40 percent). The majority of
owners were women. According to the revealed results, male employees had a
frequency of eight (40 percent) and female employees had a frequency of
twelve (60 percent). The majority of employees were women.
The respondent's educational attainment clearly shows that the totality of the
respondents finished High School years. There were least of the respondents
who take a degree holder. The frequency of elementary school graduates was
one percent, the frequency of high school graduates was fourteen percent, the
frequency of bachelor's degree holders was five percent, the frequency of
master's degree holders was zero percent, and the frequency of doctoral
degree holders was zero percent. The majority of customers had completed
high school. Rudimentary Alumni had a recurrence of nothing (0%), Secondary
School Graduates had a recurrence of nothing (0%), Single men's Certificate
Holders had a recurrence of nine (90%), Bosses' Certification has a recurrence
of one (10%) and Doctoral Certificate Holder had a recurrence of nothing (0%).
The majority of owners held bachelor's degrees. There were two elementary
school graduates (ten percent), eighteen high school graduates (90 percent),
zero bachelor's degree holders (zero percent), zero master's degree holders
(zero percent), and zero doctoral degree holders (zero percent). The greater part
of the staff was Secondary School Graduates.
The situation of the customer basis on the restaurant's sustainability
practices.

Managing employee health

Indicators
Weighted Mean
Verbal Interpretation
Ranking
Instruct employees with symptoms associated with COVID-19 to report them to
their supervisors.
3.6
VS
2.5
If an employee is sick at work, send them home immediately.
3.5
VS
4
Implement workplace controls to reduce transmission among employees.
3.6
VS
2.5
Instruct employees who are well, but know they have been exposed to COVID-
19 to notify their supervisors.
3.25
S
5
Inform fellow employees of their possible exposure to COVID-19 in the
workplace.
3.65
VS

1
Composite Mean
3.52
VS
The result gleaned that the highest weighted mean score of 3.65 stated that in
terms of managing the health employee of the customers that inform fellow
employees of their possible exposure to COVID-19 in the workplace is the best
way to sustain the restaurant and provide a better and safe workplace to every
manpower. Lastly, the lowest mean score of 3.25 shows that informing
employees about the status of physical health of every employee is the least
way to sustain a restaurant. The overall mean score shows that the majority of
the customer respondents are very satisfied with how well the establishment
sustains the business restaurant in tack even if there's this threat of a
pandemic. According to the article stated in (7:2022) that sustainability is
prominent in the media these days, but some people are unaware of the facts
and how to make a real change. Your sustainable practices can act as a positive
and inspiring example for those who are unsure of where to start and why it's
an important issue. Even something as simple as including facts on the menu is
enough to get people. One sustainable strategy involves shortening your supply
chain to reduce your carbon footprint.
Personal hygiene for employees

Indicators
Weighted Mean

Ranking
Always wash your hands with soap and water.
3.9
VS
1.5
Avoid touching your eyes, nose, and mouth.
3.6
VS
4
Use gloves to avoid direct bare-hand contact with ready-to-eat foods.
3.3
VS
5
Before preparing or eating food, always wash your hand with soap and water for
general food safety.
3.7
VS
3
Cover your cough or sneeze with a tissue.
3.9
VS
1.5
Composite Mean
3.68
VS

The highest mean score of rank 1 or 3.90 tells that in terms of personal hygiene,
covering the nose when sneezing is the best way to sustain physical contact
with others and avoid any negative taught about COVID-19, being careful in
every action can be a way to sustain the restaurant. This means that the
majority of the customers' respondents are very satisfied with the personal
hygiene provided by the establishments, and employees. The overall mean
score gleaned that the majority of the respondents were about sustaining
employees' and customers' attitudes about personal hygiene to have an extra
shield against Covid-19. Experts and proprietors of restaurants agree that
sustainable service innovation is an essential quality in restaurant
management. We interviewed restaurant managers and government experts to
gather ideas for sustainable service innovation in restaurants for this paper. In
the restaurant management field, the analytical results demonstrate that five
dimensions are significant indicators of sustainable service innovation. The
following are examples of these dimensions: sustainable service innovation,
food service technology, learning within an organization, innovation adoption,
and the organizational setting Additionally, we discovered that these five
dimensions are significant and have a significant impact on restaurant
performance. We discuss the theoretical and empirical repercussions of
research findings as well as the characteristics of these five attributes.
Managing operations in a food service establishment or retail food store.
Indicators
Weighted Mean
Ranking

Always clean, separate, cook and chill.

4
VS
1
Wash, rinse, and sanitize food contact surfaces dishware, utensils, food
preparation surfaces, and beverage equipment after use.
3.7
VS
2.5
Frequently disinfect surfaces repeatedly touched by employees or customers
such as door knobs, equipment handles, check-out counters, and grocery cart
handles.
3.7
VS
2.5
Frequently clean and disinfect floors, counters, and other facility access areas.
3.7
VS
2.5
Prepare and use sanitizer according to label instructions.
3.7
VS
2.5
Composite Mean
3.76
VS

The study gleaned that the highest mean scores of the totality of the
respondents were very satisfied with managing the operation of food products
which has a highest mean score of perfect 4 when the employee is very
organized in every process of serving people such as cooking, serving,
assisting, cleaning, separating, and chilling. According to the article, (9: 2012)
that as a fast solution to the client's changing inclinations because of the
expanded apparent danger, eatery proprietors/supervisors could zero in on
offering their feasting experience in confidential eating tables or rooms, cost
reasonableness, and ideal mood to acquire an upper hand. Customers'
expectations of restaurants are the subject of increasing research interest in
this setting. The highest mean score revealed that every indicator meet the
highest satisfaction by the respondents which has a composite mean of 3.76 or
very satisfied.
Managing food pick-up and delivery

Indicators
Weighted Mean
Ranking
Keep hot foods hot and cold foods by storing them in appropriate transport
vessels.
3.4
VS
4.5
Keep foods separate to avoid cross-contamination.

3.65
VS
1.5
Keeping raw foods separated from cooked and ready-to-eat foods.
3.65
VS
1.5
Ensure that any wrapping and packaging used for food transport is done so that
contamination of the food is prevented.
3.4
VS
4.5
Routinely clean and sanitize coolers and insulated bags to deliver food.
3.6
VS
3
Composite Mean
3.54
VS
31

The result of the study revealed that the highest mean score is 3.65 which
represents the indicator of; keeping foods separate to avoid cross-
contamination and keeping raw foods separate from cooked and ready-to-eat
foods. This means that the majority of the totality of respondents show high
satisfaction when it comes to managing food pick up and delivery by the
restaurant to sustain a safe environment for all customers staff and owners.
Also, the highest mean score has a very highest composite of 3.54, or very
satisfied.
BIBLIOGRAPHY
Food Sustainability: problems, perspectives & solution
https://www.mdpi.com/20711050/8/8/739/htm?
fbclid=IwAR1qX0GC6Zl4_35jLROLuYqouAKi39BsOcXle4gwu6-CSwFlc-
Cb1cq0Gug
Sustainable restaurants: A research agenda
https://www.google.com/search?
q=the+problem+and+its+scope+of+the++sustainability+RESTAURANT+&sxs
rf=APq-WBtpTwSUeonT
Ecological solid waste management
q=1Ecological+Solid+Waste+Management+Act
Structural Model of the Green Adoption Intention of Taiwan's restaurant
industry.

q=Structural+Model+of+the+Green+Adoption+intention+of+Taiwan%E2%80
%99s+restaurant+industry
Republic Act no. 10611, otherwise known as the "Food Safety Act of 2013
https://attorney.org.ph/legal-news/46-republic-act-no-10611-or-the-food-
safety-act-of-
2013#:~:text=The%20Republic%20Act%20No.,undergone%20thorough%20a
nd%20rigid%20inspection.
Sustainability implementation in restaurants
https://www.sciencedirect.com/science/article/abs/pii/S0278431920300621?
via%3Dihub
Restaurant Sustainability/ How to Implement to Change
https://wwwhighspeedtraining.co.uk/hub/improve-sustainability-in-
restuarant/
Josh Prigge.''Time to Fire Up Restaurant Sustainability''
https://www.environmentalleader.com/2017/12/time-fire-restaurant-
sustainability-heres
Sustainability in the Restaurant: A Cape Town Study
https://www.sustainabilityinstitute.net/wp-
content/upload/2020/01/3999_si.pdf

QUESTIONNAIRE
RESTAURANT SUSTAINABILITY PRACTICES:
BASIS FOR ENHANCEMENT
To All our Dear Respondents:
Here is a set of questions that serves as a data instrument for the present
study. Kindly answer these questions with due honesty to ensure the accuracy
of the data and for a more reliable result. All information gathered will be held
confidential and shall be used only for research.
Thank you so much!
Researchers

Part I. Profile of the Respondents

Direction: Please indicate with a checkmark [√] of your choice in the space
provided.
1. [ ] Customers [ ] Staff [ ] Owner [ ] Crew
a) Age
[ ] 25 years old and below
[ ] 26-30 years old
[ ] 31-35 years old
[ ] 36-40 years old
[ ] 41 years old and above
b) Gender
[ ] Male
[ ] Female
c) Educational Attainment
[ ] Doctorate Degree Holder
[ ] Master's Degree Holder
[ ] Bachelor's Degree Holder
[ ] High School Graduate/Level
[ ] Elementary Graduate/Level

II. The situation of the customer basis on the restaurant's sustainability

practices.
Numerical Choices
Knowledge Level
Range
Description
Very Satisfied
(3.26-4.00)
Fully capable and experienced, needs no assistance to complete tasks,
demonstrated ability to lead and train others.
Satisfied
(2.51-3.25)
Able to perform at a basic level, has some direct experience, and needs help
from time to time.

Dissatisfied
(1.76-2.50)
Limited ability or knowledge, cannot perform critical tasks, and needs
significant help from others.
Very Dissatisfied
(1.00-1.75)
Unable to perform, little to no experience at all.
Direction: Please indicate a checkmark [√] of your response to the column that
corresponds to your answer. Numerical Choices correspond to the following
quantifiers:
4- Very Satisfied 2- Dissatisfied
3- Satisfied 1- Very Dissatisfied
Items
4
3
2
1
Managing employee health

Instruct employees with symptoms associated with COVID-19 to report them to

their supervisors.
If an employee is sick at work, send them home immediately.
Implement workplace controls to reduce transmission among employees.
Instruct employees who are well, but know they have been exposed to COVID-
19 to notify their supervisors.
Inform fellow employees of their possible exposure to COVID-19 in the

workplace.

Personal hygiene for employees
Always wash your hands with soap and water.
Avoid touching your eyes, nose, and mouth.
Use gloves to avoid direct bare-hand contact with ready-to-eat foods.
Before preparing or eating food, always wash your hand with soap and water for
general food safety.

Cover your cough or sneeze with a tissue.
Managing operations in a food service establishment or retail food store.
Always clean, separate, cook and chill.
Wash, rinse, and sanitize food contact surfaces dishware, utensils, food
preparation surfaces, and beverage equipment after use.
Frequently disinfect surfaces repeatedly touched by employees or customers

such as door knobs, equipment handles, check-out counters, and grocery cart
handles.

Frequently clean and disinfect floors, counters, and other facility access areas.
Prepare and use sanitizer according to label instructions.
Managing food pick-up and delivery
Keep hot foods hot and cold foods by storing them in appropriate transport
vessels.
Keep foods separate to avoid cross-contamination.

Keeping raw foods separated from cooked and ready-to-eat foods.
Ensure that any wrapping and packaging used for food transport is done so that
contamination of the food is prevented.
Routinely clean and sanitize coolers and insulated bags to deliver food.
CURRICULUM VITAE
Personal Background
Name : Camilo C. Abrea
Date of Birth : March 1, 2000
Place of Birth : Pob. Candijay Bohol

Address : Pob. Candijay Bohol

Parents
Father's Name : Camilo D. Abrea
Mother's Name : Irenea C. Abrea
Nationality : Filipino
Religion : Roman Catholic
Contact Number : 09484440961
Educational Background
Elementary : Candijay Central Elementary School
Elementary Address : Pob. Candijay Bohol
Secondary : Candijay National High School
Secondary address :Tugas, Candijay Bohol
Tertiary : BIT International College Main Campus
Tertiary Address : Gallares Street Tagbilaran City
Course :Bachelor of Science in Hospitality Management
CURRICULUM VITAE
Personal Background
Name : Margie Salubre Olimpian
Date of Birth : August 31, 2000
Place of Birth : Pob. Norte Carmen
Address : Pob. Norte Carmen Bohol
Parents
Father's Name : Rolando Olimpian
Mother's Name : Marcelina Olimpian

Elementary : Tagaonan Elementary School
Elementary address : Tagaonan Carmen
Secondary : Katipuan National High School
Secondary address : Katipuan Carmen Bohol
Tertiary : BIT International College main campus
Tertiary Address : Gallares Street Tagbilaran City
Course :Bachelor of Science in Hospitality Managemet
CURRICULUM VITAE
Personal Background
Name : Mary Flor Salvaleon
Date of Birth : May 31, 2000
Place of Birth : Ticum Valencia Bohol
Address : Ticum Valencia Bohol
Parents
Father's Name : Mario Salvaleon
Mother's Name : Marife Salvaleon

Elementary : Valencia Central Elementary School
Elementary Address : Poblacion Oriental Valencia Bohol
Secondary : Valencia Technical Vocational High School
Secondary Address : Poblacion Oriental Valencia Bohol
Tertiary Adress : Gallares Street Tagbilaran City
CURRICULUM VITAE
Personal Background
Name : Rosel G. Samputon
Date of Birth : September 4, 2001
Place of Birth : Buenavista, Upper Fatime
Address : Buenavista, Upper Fatime
Parents
Father's Name : Elpedio Samputon
Mother's Name : Tita Samputon
Elementary : Buenavista Elementary School
Elementary Adress : Buenavista Carmen, Bohol
Secondary : Katipunan National High School
Secondary Adress : Katipunan Carmen Bohol


Tertiary Adress :Gallares Street Tagbilaran City
CURRICULUM VITAE
Personal Background
Name : Cristen Joy A. Suganub
Date of Birth : February 16, 2001
Place of Birth : Sta. Cruz Manila
Address : Cambigsi Bilar, Bohol
Parents
Father's Name : Edgar C. Suganob
Mother's Name : Violeta A. Suganob
Elementary : Cambigsi Elementary School
Elementary Address : Cambigsi Bilar, Bohol
Secondary : Cogon Night National High School
Secondary Adress : San Jose, Tagbilaran City
Tertiary Adress : Gallares Street Tagbilaran City


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Unique Words 20%

Rare Words 39%

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Word Length 5.2

Sentence Length 7.8

Report was generated on Thursday, May 11, 2023, 04:14 PM Page 2 of 52

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determining factors are in a guest's intention to go to a green restaurant, and

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theory, whether sustainable restaurant practices increase dinner loyalty. To do

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It is hereby declared Republic of the Philippines that the Department of

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There is a need to study restaurant sustainability practices in Tagbilaran City to

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appealing to a broader range of people, such as if you have a range of

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engagement, and help reduce turnover by retaining employees. In today's

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additional cost to answer customer demand. According to the authors,

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variety of benefits to your business. To foster employee well-being, workers

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INPUT PROCESS OUTPUT

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The researcher employs the descriptive-normative survey method using a self-

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PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

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tabulated, analyzed, interpreted, and analyzed accordingly. For sensible

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2.1. Gender – Owner

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2.3. Gender – Staff

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Higher Educational Attainment – Customer

Doctoral Degree Holder

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High School Graduate

Bachelor's Degree Holder

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Master's Degree Holder

Doctoral Degree Holder

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Managing employee health

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