AMA Computer Learning Center, Guadalupe Campus

2/F Guadalupe Commercial Complex, EDSA, Makati City

Senior High School Department
S. Y. 2019 – 2020

A Case Study on the Perception of Selected Manager of Jollibee

on Makati Ave. in terms of Food Quality and Food Safety

A Research Paper Submitted to the Faculty of ACLC Guadalupe Campus

In Partial Fulfillment of the Requirements in Practical Research 2,

H-41

By
Braga, Jorge Benedict C.

Submitted to

Ms. Ma.. Katherine Arellano

Research Adviser

(Date passed: Month, Day, Year)

 CHAPTER 1: THE PROBLEM AND ITS BACKGROUND

a. Background of the Study

Jollibee Foods is the largest fast food company in the Philippines and one

of the largest Asian fast food chains overall. The company started in 1975 as an

ice cream parlor in Cubao, Philippines, and grew to sales of 2 million Philippines

pesos by 1878. Seven stores operated in the Metropolitan Manila area the same

year, with the Yumburger as the flagship product.

In 1985, Jollibee became the leading fast food company in the Philippines.

A year later, the chain opened its first business in Taiwan, followed by a location

in Brunei in 1987. That same year, the company surpassed 570 million pesos in

revenue. Five years later, sales rose to more than 3.3 billion pesos.

Jollibee is under ownership by Tony Tan Caktiong, the son of a chef. He

stepped down as CEO after nearly 40 years of leadership, but still holds the

position of Chairman. Caktiong is worth $2 billion, as his assets include nearly a

dozen different restaurant chains in the Philippines. The former CEO built his

empire on brand names like Jollibee, Chowking, Burger King and Greenwich

Pizza. The current President and CEO is Ernesto Tanmantiong.

b. Objectives of the Study

 The objectives of this research is to know the Perception of Selected Manager

of Jollibee on Makati Ave. in terms of Food Quality and Food Safety.

c. Statement of the Problem

 The study primarily aims to determine the Perception of Selected Manager of

Jollibee on Makati Ave. in terms of Food Quality and Food Safety specifically

, it aims to answer the following research question :

1. What is the perception of the selected manager of the Jollibee

regarding to the food quality and food safety of the

establishment?

2. How do the selected manager of the Jollibee perceive the food

quality and food safety of the establishment?

3. What proposed solution or program can be enacted to resolve

the problem?

d. Scope and Delimitation

 The focus of this research is all about the Perception of Selected Manager of

Jollibee on Makati Ave. in terms of Food Quality and Food Safety. This
 research focus on the food quality and food safety of the establishment and the

perception of the selected manager of the establishment.

e. Theoretical Framework

 History of Jollibee

In 1975, Tony Tan Caktiong and his family opened a Magnolia ice cream

parlor in Cubao, Quezon City. The outlet later began offering hot meals and

sandwiches upon request from customers. When the food items became more

popular than ice cream, the family decided to convert the ice cream parlor into

a fast food restaurant which became the first Jollibee outlet in 1978.

Management consultant Manuel C. Lumba advised the family on the change in

strategy. Initially Jollibee was named “Jolibe” but changed its name to

“Jollibee”.

The company that would be managing the chain of fast food, Jollibee Foods

Corporation was incorporated in January 1978. By the end of that year, there

were seven branches in Metro Manila. The first franchised outlet of Jollibee

opened in Santa Cruz, Manila in 1979.

Jollibee experienced rapid growth. It was able to withstand the entry of

McDonald’s in the Philippines in 1981 by focusing on the specific tastes of the

Filipino market, which differed from the American fast food company. The first

Jollibee store overseas opened in Taiwan in 1986 which is now closed. Jollibee

continued to expand and set up outlets both within the country and abroad. Mr.

Tan Caktiong, the son of poor Chinese immigrants, is now a billionaire.

f. Conceptual Framework

 As I have the topic of the Perception of Selected Manager of Jollibee on Makati

Ave. in terms of Food Quality and Food Safety, here are the strategies for the

topic before, during and after interview.

g. Research Paradigm

INPUT PROCESS OUTPUT

.
The Perception of the To get the perception
selected manager of of the selected
INTERVIEW
Jollibee in terms of manager in terms of
food quality and food food safety and food
safety. quality of Jollibee.

h. Significance of the Study

1. Students - the benefits of this research from the students are,

it gives additional knowledge and inspirations the students, it

gives idea about on the perception of the selected manager

of Jollibee in terms of food quality and food safety.

2. School - the benefits and the good things in this research is

to educate the teachers and the students about on the food

quality and food safety of the Jollibee what we’re able to eat.

3. Community/Society - the benefits of our research in the

community and society is they can get some information about

 on the perception of the selected manager of Jollibee in terms

of food quality and food safety.

4. Future Researchers – the benefits that they can get in this

research is they can get some ideas and knowledge on the

topic of the perception of the selected manager of Jollibee in

terms of food quality and food safety.

i. Definition of Terms

 Perception - the ability to see, hear, or become aware of something through

the senses.

 Manager - a person who is responsible for controlling or administering all or

part of a company or similar organization.

 Safety - the condition of being protected from or unlikely to cause danger,

risk, or injury.

 Quality – the standard of something as measured against other things of a

similar kind; the degree of excellence of something.

 CHAPTER 2: REVIEW OF RELATED LITERATURE AND STUDIES

a. Review of Related Literature

 local

Jollibee’s is the Philippines main nationwide fast food chain.

Launched with just two outlets in the mid 1970s, it had grown into a 365-

unit chain by the mid 1990s. It is as popular on the lesser islands of the

Philippines as it is in Manila, where it is estimated that the average Manileno

eats at least twice a week at a Jollibees. The mascot for Jollibees is a jolly

bee.

Sunshine Lichauco de Leon wrote in Forbes: “Jollibee’s red-and-

white bumblebee logo is a familiar sight in the Philippines, where there are

now 2,040 outlets after roughly 120 were added in past three years. It

controls 18 percent of the Metro Manila market, compared with 10 percent

for McDonald’s, according to a report on last year’s third quarter compiled

for internal use. ” [Source: Sunshine Lichauco de Leon, Forbes, February

11, 2013]

Jollibee’s outlets are especially crowded at lunch time, when every

seat s taken and there are long lines in front of all six cashiers. Customers

are often forced to sit on the ground or on the steps outside. In Manila you
 can find boarded up McDonald’s that dared to go head to head against

Jollibees.

Jollibee’s success lies in its ability to set up nationwide supply lines

and offer things that Filipinos like at cheap prices. It offers longganisa pork

sausage and fried rice for breakfast, Aloha burgers, topped with pineapple

and bacon and meals with fried chicken and spaghetti for lunch and dinner

along with palabok (tofu served on rice noodles with an aromatic sauce

spiced with dried fish flakes and spring onions) and chicheron (dried, ground

pork skin). In the 1990s a typical customer paid 35 pesos for breakfast, 65

pesos for lunch and 55 to 65 pesos for dinner.

In 2013, analysts expected Jollibee to earn $102 million, or 22

percent more than in 2012, and for revenue figures to reach $2 billion,

double the 2009 sales. Meantime, the stock jumped 11 percent in 2012.

http://factsanddetails.com/southeast-asia/Philippines/sub5_6e/entry-

3890.html#

 Foreign

In the US, Jollibee offers Filipino favorites such as Chickenjoy,

Amazing Aloha, Spaghetti, and Ultimate Burger Steak.It is also offering food

items which are only available in the US such as Chicken Dippers, Little Big

Bites, Ube and Buko Pandan Pearl Cooler, Banana-Jackfruit Pie, and Halo-

halo.
 Jollibee has 30 outlets in the United States in California, Hawaii,

Nevada, New Jersey, New York, Texas, Washington, and Virginia.The Daily

Meal is a food website founded and led by Colman Andrews, an eight-time

recipient of the James Beard Foundation Awards, which is the “highest

honor for food and beverage professionals working in North America.”

https://lifestyle.inquirer.net/173236/jollibee-named-one-of-best-

foreign-fast-food-chains-in-us/

b. Review of Related Studies

 Local

The primary subject matter of this case concerns the growth of a

Filipino fast food chain. It started from a single ice cream store, which later

moved into hamburgers, Filipino style. Over the years Jollibee, a multi-

national corporation in the restaurant industry, expanded its operation both

in the Philippines and in neighboring countries. At the end of 2010 it

operated 2316 stores in eight countries including the Philippines, China,

Brunei, Vietnam, Spain, Indonesia, Dubai and the United States. It is now

facing increased competition and a dilemma as to what direction it should

go. A secondary issue examined in this case is Jollibee's unique business

strategies. The case is written at a difficulty level of three, appropriate for

junior level courses. The case is designed to be taught in one class hour

and is expected to require 2-3 hours of outside preparation by students.

Case Synopsis: The Filipino Company, Jollibee, is imitating McDonald's in

some ways but has its own twist on offering unique products that emphasize

local spices and local taste preferences. This fast growing restaurant chain

has benefited from the increased demand for fast food in Southeast Asia

and has developed a unique business strategy. This case examines

Jollibee's success and how the company is successfully competing with

McDonald's. With its rapid growth, the company is now ready to expand with

new concept restaurant to the rest of the world.

https://www.researchgate.net/publication/293040223_The_little_be

e_that_could_Jollibee_of_the_Philippines_v_McDonald's

By 1989, Jollibee had become the first Philippines fast food chain to

break the one billion peso sales mark. In 1993, Jollibee Food Corporation

(JFC) went public on the Philippine Stock Exchange to broaden its capital

base, laying the groundwork for expansion both within and beyond

Philippine shores. Over the years, the size, geographic expense and

breadth of the company’s operation had continued to grow. In addition to

the original chain of Jollibee burger restaurants, several new brands had

been added through acquisition.

Jollibee Foods Corporation Website (www.jollibee.com. ph),

Christopher A.Bartlett and Sumantra Ghoshal, " Going Global: Lessons

from Late Movers, " Harvard Business Review 78, (March–April 2001)
 Foreign

Jollibee Foods Corporation (JFC) is the most successful fast food chain

in the Philippines. It started out as an ice cream parlor owned by the Tan family,

headed by Tony Tan Caktiong (TTC) as President. Brought about by oil crisis

which doubled the price if ice cream, JFC diversified into hamburgers in the

year 1997. Jollibee’s philosophy is epitomized by “Five Fs” – Friendliness,

Flavorful food, Fun at atmosphere, Flexibility in serving customer needs, and

Focus on families. Though it began as a family business, eventually, it went

public in 1993. JFC expanded its business through acquisition of other food

chains but Jollibee stores remained the bread and butter of the parent

company, contributing 85% of total revenues. Jollibee had grown quickly having

a total of 223 stores worldwide by the end of year 1993, TTC hired an Australian

national Tony Kitchner (who was the former VP for International Operations in

Pizza Hut for 14 years), to lead JFC International Division in order to push its

international presence at full throttle. Tony Kitchner initiated many drastic

changes in the division from modifying office design and dress code to pushing

aggressive expansion strategies and rebranding Jollibee’s image offshore.

Kitchner’s bold strategies strained the International Division’s relations with the

Philippine-based operations. After kitchner left in 1997, a new head of the

International Division—Manolo P. Tingzon, has been appointed by TTC.

Apparently, Tingzon has to deal with the international expansion problem

passed on by his predecessor. Of the various issues he has to resolve, he

 identifies three immediate growth opportunities which will certainly lay out the

International Division’s future direction.

https://www.academia.edu/27787584/JOLLIBEE_FOODS_CORPORATI

ON_INTERNATIONAL_EXPANSION_A_CASE_STUDY

c. Synthesis of Related Literature

 Local

Jollibee is the main fast food chain in the Philippines in the mid

1970’s and it has a rapid growth in just two unit. Jollibee is popular in Manila

that the average manileno eats twice a week. Jollibee’s red-and-white

bumblebee logo is a familiar sight in the Philippines. Jollibee outlets are

crowded specifally when it’s lunch time. Jollibee’s success lies in its ability

to set up nationwide.

 Foreign

In United States Jollibee serves Filipino favorites like chickenjoy,

spaghetti and ultimate burger steak and it also offers food items which only

avails in the US such as Chicken Dippers, Little Big Bites and others.

Jollibee has 30 outlets in other country and it has the highest honor for food

and beverage professionals working in North America.

d. Synthesis of Related Studies

 Local

Jollibee starts from a single ice cream store in the Philippines as

years passed Jollibee becomes the first fast food chain in the Philippines to

break the one billion peso sales mark. Over the years the Jollibee’s

continued to grow and in addition chain of Jollibee restaurants, several new

brands had been added through acquisition. Jollibee expanded its operation

in the Philippine and other neighboring countries. At the end it operated

2316 stores in eight countries including the Philippines. And now the

company is now ready to expand with new concept restaurant to the rest of

the world.

 Foreign

Jollibee becomes the most successful fast food in the Philippines. It

is headed by Tony Tan Caktiong and his family and it just started from an

ice cream parlor. Jollibee had grown quickly having a total of 223 stores

worldwide by the end of year 1993. Tony Tan Caktiong hired Tony Kitchner

an Australian national who was the former VP for lnternational Operations

in Pizza Hut for 14 years. He changes in the division from modifying office

design and dress code to pushing aggressive expansion strategies and

rebranding Jollibee’s image offshore. And after Tony Kitchner left, a new
 head of the International Division—Manolo P. Tingzon, has been appointed

by TTC.

e. Overall Synthesis

Jollibee is the main fast food chain in the Philippines in the mid

1970’s and it has a rapid growth in just two unit. Jollibee is popular in Manila

that the average manileno eats twice a week. Jollibee’s red-and-white

bumblebee logo is a familiar sight in the Philippines. Jollibee outlets are

crowded specifally when it’s lunch time. Jollibee’s success lies in its ability

to set up nationwide. In United States Jollibee serves Filipino favorites like

chickenjoy, spaghetti and ultimate burger steak and it also offers food items

which only avails in the US such as Chicken Dippers, Little Big Bites and

others. Jollibee has 30 outlets in other country and it has the highest honor

for food and beverage professionals working in North America. Jollibee

starts from a single ice cream store in the Philippines as years passed

Jollibee becomes the first fast food chain in the Philippines to break the one

billion peso sales mark. Over the years the Jollibee’s continued to grow and

in addition chain of Jollibee restaurants, several new brands had been

added through acquisition. Jollibee expanded its operation in the Philippine

and other neighboring countries. At the end it operated 2316 stores in eight

countries including the Philippines. And now the company is now ready to
expand with new concept restaurant to the rest of the world. Jollibee

becomes the most successful fast food in the Philippines. It is headed by

Tony Tan Caktiong and his family and it just started from an ice cream

parlor. Jollibee had grown quickly having a total of 223 stores worldwide by

the end of year 1993. Tony Tan Caktiong hired Tony Kitchner an Australian

national who was the former VP for lnternational Operations in Pizza Hut

for 14 years. He changes in the division from modifying office design and

dress code to pushing aggressive expansion strategies and rebranding

Jollibee’s image offshore. And after Tony Kitchner left, a new head of the

International Division—Manolo P. Tingzon, has been appointed by TTC.

 CHAPTER 3

METHODOLOGY

This chapter discusses the setting, respondents, instruments, data gathering

procedure and data analysis employed in the study.

Research Design

This research aims to determine thePerception of Selected Manager of Jollibee on

Makati Ave. in terms of Food Quality and Food Safetythis study is purely qualitative and

the researchers used descriptive design. The researchers used interview questions that

have been administrated during the data gathering.

Sampling Technique

The purposive sampling technique was used in the study to get a representative

for the research purposes. Purposive sampling method may prove to be effective when

only limited numbers of people can serve as primary data sources due to the nature of

research design and aims and objectives.

Research Locale

The study was held at ACLC Guadalupe Campus during the 2ndsemester of the

year. The researchers administered the survey questionnaire from 8:30 am to 9:00 am

on September 26, 2019.

Respondents of the Study

Number of
Respondents % Age Range

Manager 1 100% 21-40

Total 1 100%

The respondent of this study will be the manager of The Selected Manager of

Jollibee branch in Makati Ave. The respondent was interviewed by the researcher with

the guided interview questions in order to obtain the information and data that is needed.

Data Gathering Procedures

Before Survey

The researchers created an interview questions and then validated by a faculty of

ACLC Guadalupe Campus.

During Survey
 We discuss short information about the topic which is entitled The Perception of

Selected Manager of Jollibee on Makati Ave. in terms of Food Quality and Food Safety.

After Survey

After collecting the ideas and information the researchers analyze the result and

would hopefully be the basis of the study.

Research Instrument

The research instruments used for collecting the primary data were the

questionnaire in which the researcher submits to the respondent who in turn writes his or

her responses on the questionnaire itself. The questions are in the open form which allow

the respondents to make any responses he or she wishes to make in his own words.

The researchers carried out in this study were descriptive in nature. The study

helps the researchers figure out the result of the conducted interviews and to determine

how the manager manage the food quality and food safety of Jollibee in Makati Ave.

Branch.

InterviewQuestionnaire:

1. How do you handle food safety preparation in Jollibee?

2. How will you implement safety in your food establishment?

3. How do you solve issues regarding food safety management in your

company?

4. How’s make the food have a good quality taste?

5. How can you make sure that the food is safe to eat?
 6. How can you ensure the safety on your customer’s service?

7. What are the best practices for food safety preparation?

8. What are the most common challenges face by a manager in terms of food

safety in the establishment?

9. What do you think is the future of the food safety management?

10. What will you recommend to future food management in terms of food

safety practices?

Data Analysis

Thematic Analysis was used in the study, which is a flexible data analysis plan that

researchers use to generate themes from the interview data. It goes beyond simply

counting phrases or words in a text and moves on to identifying implicit and explicit ideas

within the data.Coding is the primary process for developing themes within the raw data

by recognizing important moments in the data and encoding it prior to interpretation. The

interpretation of these codes can include comparing theme frequencies, identifying theme

co-occurrence, and graphically displaying relationships between different themes.

Researchers consider thematic analysis to be a very useful method of capturing the

intricacies of meaning within a data set.

 CHAPTER 4

PRESENTATION OF RESULTS, ANALYSIS, AND INTERPRETATION OF DATA

This chapter discusses about the data and analysis finding collected by the

researcher to Hotel and Restaurant Teacher from University of Makati about the

importance of work immersion in learning Home Economics of Grade 12 Senior High

school students.

1. (SOP 1):What is the perception of the selected manager of the Jollibee regarding to

the food quality and food safety of the establishment?

(Interview Question 1): How do you handle food safety preparation in Jollibee?

R1: So yun nga, like yung sinabi ko kanina kay kuya yung food safety preparation namin

dito nagsisimula palang sa crew sa, sa tao sa people, sa people palang nagsisimula na

sa good hygiene ni crew, sa good hygiene ni manager then pagdating sa station,

ahhh......chinecheck naming syempre yung consume until or yung ano, yung date, yung

expiration nung date then yung,yung preparation pano gawin then nagwa-wash hands

din kami, okay?.

 CODE THEME

Food safety preparation, Good hygiene. To show the importance of food safety

preparation and having a good hygiene.

(Interview Question 2): How will you implement safety in your food establishment?

R1: Lahat ini-implement namin yun dapat lahat ng crew namin alam yung food stay, foods

ano namin yung food safety policy naming kailangan alam nila yun, dapat may

knowledge, dapat ginagawa nila yun araw-araw, okay?.

CODES THEMES

Food safety policy, knowledge. To tell some food safety policy in the

jollibee that helps the crew.

2. (SOP 2): How do the selected manager of the Jollibee perceive the food quality and

food safety of the establishment?

(Interview Question 3): How do you solve issues regarding food safety management in

your company?

R1: Yung issue in food safety samin naman ahm... may pinapadala dito si company na

mga training cal..., trainings na mga pwede pag-aralan, na orientation parang genun para

malaman naming yung food safety para lahat yun mula sa manager hanggang crew may

alam na, okay?.

CODES THEMES

Orientation, Food safety. It tells that the manager is the one who

decide what to do to keep the food safety

in Jollibee and it been told to the crew.

(Interview Question 4): How’s make the food have a good quality taste?

R1: Ahhh syempre yun nga sabi ko papano naming maano yung good quality ng

product,check, yun nga chinecheck naming yung appearance, yung,yung consume until

niya, yung expiration date kase ahh kung ano sinasabi, then yung taste and then yung

cooking, yung cook kung tama ba yung pagluluto then yung holding time yun lng din

naman yung inaano naming, kase ahmm kasama yung holding time e di siya katulad dito

sa parang bahay na kahit 12 hrs na dyan sa loob dyan ng bahay nyo kakainin nyo pa rin

parang ganoon Dito hindi may holding time dito (me:may oras) oo, may oras.
 CODES THEMES

Good quality, Holding time, Appearance. The respondent point out that they ensure

the quality and they always check the

appearance of the food and the expiration

date.

(Interview Question 5): How can you make sure that the food is safe to eat?

R1: Syempre samin palang ini-expect na namin kagad yun ini-inspect, ini-expect na

Kami pwede kami tumikim as manager bago naming yun i-serve tinitikman muna namin

yun then sinusundan naming yung procedure ng mga crew kung tama yung ginagawa

nila, okay?.

CODES THEMES

Serves, Expectation.
 In first the manager tells that they taste

the food before they serve it and then the

crew follow the procedure.

3. (SOP 3): What proposed solution or program can be enacted to resolve the problem?

(Interview Question 6): How can you ensure the safety on your customer’s service?

R1: Yun, like nga sa kitchen palang bago palang siya mailabas sa counter and makain

ng costumer sa dinning area sa kitchen palang chinicheck na naming yan sa loob yung

temperature, yung itsura ng Pagkain, yung lasa diba then yung mga kung wala siyang ah

foreign materials like yung hair strands ah... plastic mga genun, hard plastic like

ahh....kaya ka,..woods mga genun na di sumasama sa Pagkain okay?.

CODES THEMES

Dinning area, Temparature, Foreign Before they serve the food to the

materials. costumer they ensure its safety and

quality like checking the temperature of

the food and its texture and the taste.

(Interview Question 7): What are the best practices for food safety preparation?
R1: Ang best practice namin dito is yun nga yung sinasabi kong good hygiene

(opo)na..naliligo sa umaga, araw-araw then bago ka pumunta sa station may practice

kami dito hand washing, naghahand washing kami every 13.. ahh every 30 minutes or as

needed then nag.. naghahand sanitizer din kami okay?.

CODES THEMES

Good Hygiene, Practices, Sanitizing. Its shows the procedure on how to

maintain of having a good sanitation and

having a good hygiene.

(Interview Question 8): What are the most common challenges face by a manager in

terms of food safety in the establishment?

R1: Ahhh yun lng minsan di naten maiwasan kahit na may hairnet si crew minsan yung

hair strand(yung buhok po) oo yung buhok bumabagsak yun yung inco... yung common

na nangyayare na minsan talaga hindi maiiwasan kase minsan pag mahaba pero minsan

yung buhok talaga kusa naman bumabagsak yan (sir, hindi po required na like pag

mahaba na yung buhok sa lalake kailangan po ng hair cut na?) meron. 2x3 then

nagkaka...nag-aano tayo ng hairnet kase minsan talaga kahit sabihin nateng maiksi yung

buhok talagang di maiwasan talagang may bumabagsak.

 CODES THEMES

Hair strand It shows the difficulty of maintaining the

food safety and having a good hygiene.

(Interview Question 9): What do you think is the future of the food safety management?

R1: Ahhh ayon sakin sa tingin ko yung food safety samin dito is maganda, maganda

naman talaga kase kung napaprac, talagang napa-practice to ahhh.... talagang mas mai-

ensure naten yung safety ni costumer na wala, na wala tayong mapu-food poison kung

nasusunod lng talaga then knowledgable yung mga crew dun sa food safety policy alam

lang, hinde kasi minsan hindi lng para saken yung alam lang dapat ginagawa.

CODES THEMES
 Food Safety, Practices, Knowledgable, It tells the respondents is constantly sure

Food Poison. that there restaurant have a good food

safety practices that ensure the quality

and safety of the food that they serve to

the costumer.

(Interview Question 10): What will you recommend to future food management in terms

of food safety practices?

R1: Yun lng, sabi ko nga hindi lang, hindi lang puro alam molang dapat ginagawa mo

kase kahit sabihin nateng alam mo yan parang ano lang yan e parang binasa mo lang,

binasa mo lang nasa utak molang pero hindi mo gi-ginagawa, pag di mo siya pinerform

wala rin mangyayari dun sa food safety dapat kailangan pineperform mo rin then shine-

share mo din dun sa ibang walang alam para at least ahhhh.......lahat kayo kung alam

nyo lahat sa bilang crew or manager kung alam nyong lahat at ikaw kung sakaling mag

future maging manager ka (ini-implement)ma-implement ng maayos dba, hindi lng by

knowledge, in implementation yun yon, yun lang naman, thankyou(sige po).

CODES THEMES
 Food Safety, Perform, Knowledge, The respondent gives advice to the food

Implementation. management and give knowledge to the

future manager.

Based on the results, the theme of this interview question 10 focused on being

responsible on your work and always ensuring the safety of their customer by implanting

their knowledge to their crew and as to the future manager of the establishment.
 CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION

This chapter presents the summary of the findings, conclusions and

recommendations based on the data analyzed in the previous chapter for a clearer

presentation.

Summary of Findings

1. The Perceptions of manager regarding to their food quality and food safety

Based on the results, the respondent making sure the safety of food and

proper use of tools, learning to meet the quality of food and keep learning to give

the 100% best to customer, training about food safety to enchance yourself and

your co-workers and apply the standard procedure to maintain the safety of food.

2. Manager’s dos to keep food quality and safety

Based on the results, the respondent check the appearance that appetizing

in yourself and to the customers, making sure the food before to present to the

customers, different procedure of cooking based on the food that they cook and

they’re always checking it before they serve the food.

3. The proposed solution or program can be enacted to resolved the problem

 Based on the results, the respondent making sure that the food is safe not only

in you but to others and customers and always apply on yourself that cleanliness will

start on yourself before to others.

Conclusion

From the findings presented, the following conclusions are drawn:

1. In terms of the Perceptions of the manager regarding their food quality and food

safety, the respondent has the realizations in terms of quality and safety of the food. This

indicates that the respondent have the over-all perception of the safety and quality of the

food given by their restaurant as a result of comprehensive interactions throughout the

respondents journey in the restaurant.

2. In terms of managers do to keep the quality and safety of their food, the respondent

do on how they keep the safety and quality of their food. This indicates that they always

does the proper sanitizing and always having a good/proper hygiene to ensure that the

food of the costumer is safe to eat.

3. In terms of proposed solution or program can be enacted to resolve the problem,

the respondent is always making sure that the food that they serves has a good quality

and taste, and they are more strictly when it becomes to self-hygiene because cleanliness

always starts on ourselves before to others so that we can apply it also on our food that

we’re eating or serving to our/their costumer.

Recommendation

In the light of the findings and conclusions of this study, the following were

recommended:

1. Enhancing the food quality and food safety

The researcher recommend to the Jollibee Makati Avenue Branch that they

must add more and always keep clean and maintain their proper sanitation to

ensure the safety of their food and they may also double the safety of their food to

prevent from food poison.

2. Maintaining the food quality

Social media platforms will cater to these desires so they must move with them,

enabling your property to be always available for customer service requests and provide

instant updates. The more platforms for guests to promote content, engage customers,

and build relationships the better.

3. Expanding customers food selection

This market is extremely tech-savvy and they’re teaching other generations too. The

result is that most travelers will be all for any technology that makes their life easier,
meaning this restaurant must respond. There are so many ways to show their food and

show the quality of Filipino food.

4. Adding sanitizer and other customer care

The researcher recommend to the Jollibee that since the industry is entering a

golden age of being clean because of the diseases in response to evolving consumer

expectations, the customers making sure that they expect to the restaurants of more

safety especially in food and they making sure that they are safe and care properly.

5. Keeping health and wellbeing top-of-mind

Customers are certainly becoming more health-conscious, This might

include changing their restaurant menu, upgrading menu or add more menu that

save money of the customers and add alcohol and more sanitized object.