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. During food preparation and serving, the employee cleans up
tools and equipment with paper towels
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. Flatware and other utensils that fall to the floor should be
washed and sanitized by the employee
6. The employee pick up all of the tableware by the handles
7. The employee use tongs when serving cooked foods
8. The food prepared by the employee is well cooked

PERSONAL HYGIENE

4 3 2 1
Statements
HS S NS HNS
1. The employee should wash their hands before and after
handling food (inside the store premises)
2. The busser wear protective clothing
3. The employee should avoid nail polish, perfume and
aftershave
4. The employee leave accessories before serving
5. The employee use hairnets to prevent contamination
6. After using the restroom and touching other surfaces in the
restaurant, the employee should wash your hands
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 is very important in any food
industry
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 from 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