Letter to the Respondents

May 7, 2016

Dear Respondent:

This is to humbly request your cooperation in the conduct of a research

study entitled “The Trending Eat All You Can Restaurant in Pangasinan”.

Rest assured that every datum will be treated with utmost confidentiality.

Thank you very much.

Respectfully yours,

Dr. Marietta B. Sorio, CPA Dr. Narciso F. Castro

Dr. Pedro F. Sison, CPA Dr. Maria Victoria S. Trinidad

 THE TRENDING EAT ALL YOU CAN RESTAURANT IN PANGASINAN SURVEY QUESTIONNAIRE

Please answer the following questions:

1. Profile of the management of the “EAT ALL YOU CAN RESTAURANT”

1.1 Start-up Capital: ____________________

1.2 Date of Operation: ____________________
1.3 Number of Employees: ____________________
1.4 Time Schedule: ____________________
1.5 Food Specialization: ____________________
1.6 Location: ____________________

2.Level of Satisfaction
Please put a check mark on the corresponding data based with the legend shown below:
5 – Highly Satisfied 4 – Moderately Satisfied 3 – Slightly Satisfied
2 – Satisfied 1 – Not Satisfied at All

AMBIANCE 5 4 3 2 1
1. Atmosphere
2. Interior Design
3. Physical Appearance
4. Lights and Ventilation

FOOD PRESENTATION 5 4 3 2 1
1. Palatability
2. Food set-up
3. Color and texture
4. Garniture
HEALTH SANITATION

Legend:

5 – High Satisfactory (HS) 4 – Satisfactory (S) 3 – Moderately Satisfied (MS)

2 – Slightly Satisfied (SS) 1 – Not Satisfied (NS)

Sanitation Practices of the Eat all you can Restaurant 5 4 3 2 1

A. Potability
1. Is the water suitable for drinking?
2. Does UV filter need to be installed?
3. Is the water suitable for cooking?
4. Will additional 2.5g/bleaching powder per 1000L
domestic tankful be enough for drinking purposes without
filter?

B. Sources of Water

A. Drinking
Well
NAWASA
Commercial Bottled Water
B. Cooking
Well
NAWASA
Commercial Bottled Water

C. Other Purposes
Well
NAWASA

C. Waste Disposal

1. Recycling of waste
2. Disposal of garbage in specific containers
3. Sorting waste management

D. Utensils Sanitation
 1. Equipment and utensils clean prior to use
2. Soiled equipment and utensils
3. Scraping, pre-flushing and presoaking methods are practiced
4. Practice four steps in cleaning process such as: Washing, Rinsing, Sanitizing and Air
drying
5. Proper storage and handling

E. Affordability

1. Price is appropriate ti the food intake?

2. Food compromised with the nutritional acts needed by the body?

5. Level of Customer Satisfaction

DESCRIPTION 5 4 3 2 1
1.Eat all you can restaurant provide the quality of food service for the satisfaction
of the customers.
2.Eat all you can restaurant provide a good relationship with customers by
providing them different promotional strategies.
3.Customer complain with the food attended by the management authorities
4.Customer complaints with the service entertained by the management
5.Customer complain with the cleanliness and sanitation area met the expectations
of the customers.
6.Customers feedback with regards to price of foods accepted by the restaurant
7.Customers complain with the ambiance well entertained by the restaurant

Employees Level of Satisfaction

DESCRIPTION 5 4 3 2 1
1.Endow with proper employee benefits and incentives for the staff motivation and
dedication to their job.
2.Employee are given the right benefits
3.Employee are recognized
4.Employee are given incentives for their motivation of works
5.Employee receives promotion
6.Employees are receiving salary increase

Legend:

5 – Highly Satisfactory (HS) 4 – Satisfactory (S) 3 – Moderately Satisfied (MS)

2 – Slightly Satisfied (SS) 1 – Not Satisfied (NS)

 6. Problems Met by the Management of the Eat All You Can Restaurant

A. Policies and Strategies

Policies and Strategies 5 4 3 2 1

1.Explains the policies to employees
2.Strictly implements rules and regulations
3.Policy and Strategy area regularly updated and improved
4.Organizes regular meetings and information campaigns to communicate
company quality goals to all staff
5.Management discusses customer feedback for the improvement of products and
services

B. People Management

Description 5 4 3 2 1
1.Assist crew in serving customers
2.Train staff
3.Conducts orientation for new employees
4.Review Performance of people
5.Employees and management have an effective communication
6.Allots enough budget allotted for employees seminars and trainings
7.Monitor and evaluate employees for further improvement

Legend:

Scale Arbitrary Value Descriptive Interpretation Symbol

5 4.20 – 5.00 Very Highly Encountered VHE
4 3.40 – 4.19 Highly Encountered HE
3 2.60 – 3.39 Encountered E
2 1.80 – 2.59 Rarely Encountered RE
1 1.00 – 1.79 Not Encountered NE