FN 1 - Reporting | Group 2

OUTLINE: Local Food Service Establishments

Target Food Establishments

● Fast Food: Chowking
● Buffet: D’Alley @UP Town Center (Viking) or Samgyup place in Maginhawa (UKB)
● Small-Scale: Lutong Bahay @Area 2

Questionnaire Focus
● Purchasing
○ Supplier
○ Transport
● Marketing
○ Advertisement of Current & New Products
■ Factors Considered
■ Usual Theme
○ Discounts/Special Offers/Promos (Special Occasions)
● Storage
○ Ingredients
○ Tools, Equipment, Cutleries
○ Duration of storage
● Food Production (quality of food)
○ Preparation
○ Cooking
○ Serving
■ Quantity & Assurance of Equality (serving size)
■ Presentation
■ Order Accuracy
■ Speed of Service
● Food Safety Practices
○ Handling
○ Protocols
○ Addressing Customer/Staff Suggestion & Complaints
● Disposal
○ Food Waste
○ Who?
○ Where?
○ When?
○ How?
○ Equipment & Tools

References
https://pos.toasttab.com/blog/restaurant-survey-questions

Consent Form
*Insert Date*

Magandang araw!

Kami po ay mga mag-aaral ng Unibersidad ng Pilipinas Diliman na kumukuha ng kursong

FN 1 Food Trip ngayong ikalawang semestre, akademikong taon 2019-2020, at kami ay
naatasang gumawa ng pag-aaral patungkol sa Local Food Service Establishments.

Purpose of the Study

Ang gawaing ito ay upang mapalawak at mapalalim ang aming kaalaman ukol sa sistemang
pampagkain at nutrisyon.

Voluntary Participation
Nais po namin kayong imbitahan na sumali sa aming pag-aaral. Ang inyong pagsali ay
boluntaryo naman at maaari po kayong tumanggi. Maaari po ninyong hindi sagutan ang mga
tanong ayon sa inyong nais. Maaari din po ninyong hindi tapusin ang inyong partisipasyon
kung inyong nanaisin.

Confidentiality and Data Privacy

Ang lahat ng impormasyong aming makakalap ay gagamitin lamang sa pag-aaral na ito at
hindi sa iba pang gawain. Maaari po ninyong piliin na itago ang mga personal na
impormasyon tulad ng pangalan, edad, kasarian, address, atbp.

Contact Details of the Researchers

Kung kayo po ay may katanungan kahit na tapos na ang panayam namin sa inyo, maaari
ninyo kaming ma-contact sa sumusunod na numero:

Juan dela Cruz

Team Leader
0999 999 9999

Ang paglagda sa liham na ito ay patunay ng inyong pagsang-ayon sa pagsali sa aming pag-
aaral at kayo po ay 18 taong gulang pataas.

_______________________________ ________________________
___________
Buong Pangalan Lagda Petsa

Local Food Service Establishments

Questionnaire
Name of Establishment: ____________________________________________________
Establishment Address: ____________________________________________________
_________________________________________________________________________

1. Purchasing

Question 1.1:

Space for Answer:

2. Marketing

Question 2.1:

Space for Answer:

3. Storage

Question 3.1:

Space for Answer:

4. Food Production

Question 4.1:

Space for Answer:

5. Food Safety Practices

Question 5.1:

Space for Answer:

6. Disposal

Question 6.1:

Space for Answer:

Sample Questions:
Item Question

Purchasing
 -What are your considerations in choosing your suppliers?
-How do you request/procure your raw ingredients/needed
Supplier
tools for your establishment (i.e. direct contact to a certain
supplier, through a middleman, self buying)

-How often/Every when are your raw ingredients or needed

tools/equipment transported to your establishment?
-How are your raw ingredients/needed tools transported to your
Transport
establishment?
-How does your current location affect the transportation of
your raw ingredients?

Marketing

-What are the factors you consider in making advertisements

Ad of current & new prod
(factors considered, usual
theme)
for your new products?
-How does these factors affect the way you advertise your
products?
-How do you make sure that you can cater to the different
dietary preferences/restrictions of your customers?
-How varied is your establishment’s menu?
-How do you regulate/decide on your menu prices compared to
similar establishments/competitors?

-Do you give special promos to your customers? If so, when or

Discounts/Special
how often?
Offers/Promos (Special
-How do promo offers affect the quantity & quality of food you
Occasions)
serve your customers?

Storage

Ingredients -How do you store your raw ingredients?

Tools, Equipment, Cutleries -How do you store and maintain your tools & equipment?

-How maintain the quality of your raw ingredients (i.e.

freshness)?
Duration of Storage -How long do you store your raw ingredients?
-How long do you store prepared products/goods after
operating hours?

Food Production (quality of food)

-When are the food ingredients & tools/equipment necessary

for the meals prepared?
Prep
-How are the ingredients & tools/equipment stored and
prepared?

-What are the usual cooking methods used in

Cooking
preparing/cooking your meals?

Serving (quantity and -How is food served (ex. hot & fresh)?
assurance of equality, -Was the order served correct & complete?
presentation, order accuracy, -How long does it take you to serve the orders to your
speed of service) customers?
 Food Safety Practices

-What are your hygiene procedures in handling raw ingredients,

Handling
tools/equipment?

-What are some of the protocols for food safety in your

Protocols
establishment?

Addressing Customer/Staff -How often do you get customer complaints and how do you
Suggestion & Complaints address customer complaints?

Disposal

Food Waste -What is your definition of “food waste”?

-Who collects your establishment’s trash?

Who, Where, When, How
-Every when do you dispose of your waste in bulk?

-Until how long do you consider your tools & equipment as

Equipment and Tools
properly working/in good condition?