PROJECT

IN

THM 52

PRINCIPLES OF SAFETY AND SANITATION WITH HACCP

FINAL PROJECT

ALONA HIDDEN DREAM

LESTER VINCE B. PANSA

SUBMITTED BY

TTH 16:00-17:30

JOSEPH FRANCIS CAGAS

INSTRUCTOR
CHAPTER TITLE PAGE

ONE PRINTED NAME OF THE 1

FOOD ESTABLISHMENT
ON TOP AND PICTURE
WITH THE FOOD
ESTABLISHMENT AS
YOUR BACKGROUND
TWO PICTURE OF THE FOOD 2
ESTABLISHMENT’S AREA

THREE OBSERVATION 3

FOUR RECOMMENDATION 4
ALONA HIDDEN DREAM

in Panglao, Bohol

1
2
 OBSERVATION

As we entered the restaurant nobody offered a table for us so we look for a place
to sit. We were sitting there for 2mins but no one entertained us so we called their
attention but still no one is listening to our call. Their employees are lack of discipline in
entertaining customers and the order took so long.

The service was not fast. The temperature is hot since the restaurant is open and
they only offer wall fan but not all areas were covered.

The comfort rooms were clean. The washing area was not so cleaned.

The surroundings were also clean.

 RECOMMENDATION

My recommendation is that they will entertain customers as they entered the

restaurant.

They will let the customers know if how many minutes would it took to cook their orders.

They will add more fans in order to make the customers feel comfortable.

They should offer service water.

They will assign someone who will look for the sanitation in the washing area, comfort
rooms and surroundings.