Scribd
Upload
2K views3 pages

Research Instrument

This document is a research instrument that aims to identify customer satisfaction with hygiene and sanitation practices at selected restaurants in Lucena City. It contains demographic questions and uses a 4-point rating scale to assess customer perceptions of food handling, personal hygiene, and sanitation practices. Finally, it asks customers to provide strategies to improve hygiene and sanitation in restaurants. The purpose is to help the food industry and customers by understanding current satisfaction levels and opportunities for improvement.

Uploaded by

Mark Warren Atienza Revellame
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2K views3 pages

Research Instrument

This document is a research instrument that aims to identify customer satisfaction with hygiene and sanitation practices at selected restaurants in Lucena City. It contains demographic questions and uses a 4-point rating scale to assess customer perceptions of food handling, personal hygiene, and sanitation practices. Finally, it asks customers to provide strategies to improve hygiene and sanitation in restaurants. The purpose is to help the food industry and customers by understanding current satisfaction levels and opportunities for improvement.

Uploaded by

Mark Warren Atienza Revellame
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

RESEARCH INSTRUMENT

"CUSTOMER SATISFACTION TOWARDS HYGIENE AND SANITATION

PRACTICES OF SELECTED RESTAURANT IN LUCENA CITY

Dear Respondent,

The purpose of this study is to identify the customer satisfaction towards hygiene and

sanitation practices of selected restaurants in Lucena City. The study will be helpful in the food

industry as well as to the customers. Please read carefully and answer the information needed as

promptly as possible. For each statement, please check the box that corresponds to your answer

the ratings have the following descriptive interpretations:

4- Highly Satisfied 3- Satisfied 2- Not Satisfied 1- Highly Not Satisfied.

All information gathered shall be used purely for research purposes and shall be treated with

confidentially Thank you very much. God bless.

Respectfully yours,

The Researchers

DEMOGRAPHIC DATA
Name (Optional): _________________________________________________________

Age: ____________ Sex: Male Female

Classification: Customer Staff Supervisor/Manager

Restaurant’s Name (Optional): ____________________________________________________

Type of Restaurant’s Fast Food Fine Dining Casual Dining

Others Please Specify: ________________


FOOD HANDLING

4 3 2 1
Statements
HS S NS HNS
1. The employee use disposable utensils in the restaurant
2. Use paper towels to clean up during food preparation and
serving
3. The employee use gloves when handling and serving food to
avoid cross-contamination
4. The food tray Is cleaned well by the employee
5. Wash and sanitized flatware or other utensils which fall to the
floor
6. Pick up and hold all tableware by the handles
7. Using tongs when serving cooked foods
8. Food served by the employee is well cooked

PERSONAL HYGIENE

4 3 2 1
Statements
HS S NS HNS
1. When handling food always wash your hands (inside the store
premises)
2. The busser wear protective clothing
3. The employee avoid nail polish perfume & Aftershave
4. The employee leave accessories before serving
5. The employee use hairnets to prevent contamination
6. Wash hands after using the restroom and touching other
surfaces in the restaurant
7. The restaurant provides sanitizers for employees and customers
8. The server wear facemask and face shield
4 3 2 1
Statements
HS S NS HNS
1. Employees sanitized the kitchen utensils after usage
2. Restaurant employees follow hygienic practices and proper
sanitation of waste
3. Necessary sanitation procedures sheer enough to avoid food
contamination
4. Restaurant employees follow sanitation procedures in terms of
(Dining Area, Kitchen Area, Storing Area)
5. Restaurants used complete tools to sanitize floor and other
equipment’s after use
6. Restaurant used complete tools to sanitize equipment’s
7. Sanitation in restaurants keep food safe germs that may cause
food spoilage
8. Clean and sanitize all door handles especially in restrooms
SANITATION

STRATEGIES TO IMPROVE HYGIENE AND SANITATION PRACTICES

What do you think are the strategies that may be employed to improve hygiene and

sanitation practices on restaurants?

 __________________________________________________________________

 __________________________________________________________________

 __________________________________________________________________

 __________________________________________________________________

 __________________________________________________________________

Thank you very much

RESEARCH INSTRUMENT "CUSTOMER SATISFACTION TOWARDS HYGIENE AND SANITATION PRACTICES OF SELECTED RESTAURANT IN LUCENA CITY De
FOOD HANDLING Statements 4 HS 3 S 2 NS 1 HNS 1. The employee use disposable utensils in the restaurant 2. Use paper towels to
Statements 4 HS 3 S 2 NS 1 HNS 1. Employees sanitized the kitchen utensils after usage 2. Restaurant employees follow hygien

You might also like