CHAPTER 1

THE PROBLEM STATEMENT AND REVIEW OF RELATED LITERATURE

This chapter included the introduction, theoretical and

conceptual framework, statement of the problem, scope and

limitation, significance of the study, the definition of

terms, and review of the related literature. We the

researchers carefully identified the significant ideas that

helped the process and outcome of the study.

Theoretical and Conceptual Framework

This research was anchored on the concept of Dingil

et.al (2023) about Challenges of sustainable Operations of

Food Establishment And Beverages. Specifically, it examines

operational problems such as; food issues, beverages,

employees and service reliability, pricing,

atmosphere/ambiance, and location. It emphasizes the need for

food establishments to continually plan, implement, evaluate,

and enhance their operations for optimal customer satisfaction

and loyalty.

This study supported the issues management process stems from

its potential to act as an early detector of significant

external trends and to provide the mechanisms for developing

effective strategies to respond to those trends. Issues

management provides relevant variables, identification, and

response time ranking to surprising changes in both the

external and internal environment of the organization.

Responsibility for the pre-identified individual issues is

assigned during the issues management process for the

resulting issue. Therefore, issue management is “management

action” and not just a planning behavior. Having completed the

issues management for any organization, including educational

institutions, it is then appropriate to have strategic

planning.

The schematic model is made up of three boxes. The first

box serves us the input which is all the variables in the

study that will be listed the respondents’ demographics, the

insights into the challenges on sustainable operations of food

establishments and beverages along Don Jose Ecleo Memorial

College DJEMC in terms of: Food issues, Employees, Beverages

and service reliability, Pricing, Atmosphere/Ambiance,

Location.

The second box shows the process, it is connected to the

input that aims to understand the problem by guiding the

methods of how the variables will be processed in gathering

data. It includes identifying the demographic profile of the

respondents, challenges on sustainable operations of food

establishments and beverages along Don Jose Ecleo Memorial

College DJEMC, and establishing the significant relationship

between the demographic profile of the respondents and the

inventory management practices and services delivery of

healthcare facilities in Municipality of San Jose.

The third box presents the output of the study.

 INPUT PROCESS OUTPUT

1. What is the
1. Identify the
demographic demographic
profile of the Profile of the
respondents in Respondents in
terms of: terms of
1.1 Age
1.2 Sex Age
1.3 Occupation Sex
1.4 Net income
monthly 2. . .
2. What is the
profile of the
business?
2.1 Type of
ownership
2.2 Number of
employees
2.3 Types of
restaurants
2.4 Length of
operations (Stated your
2.5 Monthly target output)
rental
3. What are the
challenges on
sustainable
operations of
food
establishments
and beverages
along DJEMC in in
terms of:
2.1 Food issues
2.2 Employees and
service
reliability
2.3 Pricing
2.4
Atmosphere/Ambian
ce
2.5 Quality of
beverages
2.6 Location
 Figure 1. Schematic Model of the Study

Statement of the Problem

The primary concern of the study was to identify the

challenges to sustainable operations of food establishments

and beverages along Don Jose Ecleo Memorial College (DJEMC) in

Justiniana Edera, San Jose, Dinagat Islands

Specifically, the study aimed to address the following

research questions:

1. What is the demographic profile of the respondents in

terms of;

1.1 Age

1.2 Sex

1.3 Occupation

1.4 Net income monthly

2. What is the profile of the business?

2.1 Type of ownership

2.2 Number of employees

2.3 Types of Restaurants

2.4 Length of operations

2.5 Monthly rental

3. What are the challenges to sustainable operations of food

establishments and beverages along DJEMC in Justiniana

Edera, San Jose, Dinagat Islands in terms of:

2.1 Food issues

2.2 Employees and Service Reliability

2.3 Pricing

2.4 Atmosphere/Ambiance

2.5 Quality of the beverages

2.6 Location

4. Is there a significant relationship between the

demographic profile of the respondents and the challenges

to sustainable operations of food establishments along

Don Jose Ecleo Memorial College (DJEMC)?

5. Establish the significant relationship between the

profile of the business and the challenges to sustainable

operations of food establishment and beverages along

DJEMC.
Hypothesis

Problems 1, 2, and 3 were hypothesis-free, whereas problem 4

was hypothesized as:

Ho1: There is no significant relationship between the

demographic profile of the respondents to the challenges and

sustainable operations of food establishments and beverages

along Don Jose Ecleo Memorial College (DJEMC).

Scope and Limitation of the Study

This study dealt with the contributing factors of challenges

to sustainable operations of food establishments and beverages

along Don Jose Ecleo Memorial College (DJEMC).

Focus. This study focused on Food issues, Employees,

Quality of beverages and service reliability, Pricing,

Atmosphere/Ambiance, Location, and review expertise to

identify the impact of challenges on sustainable operations of

food establishments and beverages.

Settings. This study was conducted along Don Jose Ecleo

Memorial College (DJEMC).

Respondents. The participants in this study were the food

establishment owners, managers, and staff members along Don

Jose Ecleo Memorial College (DJEMC).

Significance of the Study

The finding of this study could have contributed to the

existing body of knowledge in the challenges on sustainable

operation of food establishment and beverages. It would have

also provided benefits to the following:

Owners, Manager and Staff. This study can assist the owners,

managers, and staff of food establishments and beverages in

achieving sustainable operations. By implementing sustainable

practices, these businesses can improve their reputation and

gain a competitive advantage, leading to long-term success.

Policy Makers. This research study can inform policies aimed

at promoting sustainable practices in the food industry,

thereby contributing to the achievement of the Sustainable

Development Goals.
Local Community. This study can help individuals in the

community become more aware of the importance of sustainable

practices and make informed decisions when choosing where to

dine. By promoting responsible consumption and production,

this study can contribute to the goal of achieving sustainable

consumption and production patterns, which is one of the

Sustainable Development Goals.

Definition of Terms

The following terms were defined operationally and

conceptually as the key terms in the study:

Food issues.