Sta.

Teresa College
Bauan, Batangas
Business and Office Management Society
Bachelor of Science in Hotel and Restaurant Management

Dear respondent,
The researchers are students in the Bachelor of Science in Hotel and Restaurant
Management of Sta. Teresa College. The questionnaire is intended to gather
information for the study “Marketing Services and Standard of Catering Businesses in
Bauan, Batangas towards Brand Recognition”.
Please answer the following questions on the space provided. Rest assured that the
data gathered will be treated with the absolute confidentiality and will be used for
research purposes only. Thank you!

Name (Optional):
Name of Catering: ___________________________
Years of operation.

0-5 11-15 6-10 16 years and above

Part I: Marketing services of Catering Businesses

Direction: Kindly answer all the questions in the questionnaire by putting a check on the
space provided. Your responses are expressed in different Marketing services of
catering business.

4- Very Great Extent

3- Great Extent
2- Moderate Extent
1- Least Extent
 Marketing Services 4 3 2 1

1. Word of mouth (through advertising and sales talk)

2. Distribution of brochures and fliers

3. Posters and tarpaulin on wheels

4. Participation of marketing staff to trade shows, exhibits

and travel fairs.

5. Use of LED monitors at the façade of the

establishment for the upcoming events

6. Use of radio as advertisement

7. Online marketing

8. Use of food influencers or Bloggers

9. Consumer survey

10. Discounts on trade or consumer

Part II: Standard of Catering Businesses

Directions: Kindly answer all the questions in the questionnaire by putting the check on
the space provided. Your responses are expressed in different Standard of catering
business.

4- Very Great Extent

3- Great Extent
2- Moderate Extent
1- Least Extent

Standard of Catering Businesses 4 3 2 1

1. Any services on which food is actually prepared is smooth,

water resistant and hardwearing.

2. Waste water from sinks and wash hand basins etc. were
disposed of to a proper facility.
3. Liquid soap, brushes and disposable paper towels are
maintained at each basin.

4. Hot and cold water or hot water at a suitability controlled

temperature are available at each basin.

5. In order to prevent contamination, the wash basins are not

be used for anything but hand washing.

6. A suitable sink or other suitable facilities are provided and

accessible for cleaning purposes.

7. Hot and cold water or hot water at a suitably controlled

temperature, sanitizers and clean cloths are available at all
times.

8. Separate staff sanitary accommodation is provided.

9. Toilets used by food handlers are kept clean and in good

order.

10. Hat is worn all times to keep hair out of food.

11. Apron is used to cover outdoor clothing.

12. Hair is tied back away from food and mouth.

13. Food handlers who suffered from illness are not allowed to
work within 48 hours.

14. Staff are experienced and able to demonstrate good

practices throughout the whole operation.

15. All high risk foods are transported at the correct

temperature.

16. All food containers are suitable for the purpose, clean and
in good condition.

17. Proper containers and covers are provided and used where
necessary.

18. Apply food sanitation proper hygiene to avoid cross

contamination.

19. Check the quality of the food and temperature.

20. All stalls have an adequate first aid kit.