1

Chapter I

THE PROBLEM

Introduction

Food stalls are in high demand and are considered by many people to be their

primary source of food. This is because the majority of people spend less time at home as

a direct result of having busy work or school schedules. Food stalls offer a number of

benefits, including being easy to find, reasonably priced, and convenient. Therefore, the

restaurant or food industry is expanding at a very rapid rate all over the world.

For over years, the food industry has become great in number. With this

occurrence, various business started to rise. One of these is the food trade. It is an activity

that provides employment to many while selling fast, tasty and ready-to-eat foods to

people in the streets or other public places (Food and Agriculture Organization, 2007).

However, as a result of the informal nature of this sector of the economy, food

stall can be a risky source of nutrition. Food safety is a social responsibility for

businesses because food is a product whose consumption is not merely a matter of

personal preference, but ultimately a matter of life and death. In terms of food safety,

food handlers play a crucial role. Their hygiene practices have an impact on those who

rely on them for food and consume their products. All food handlers should place a high

priority on food safety and hygienic practices.

Hygiene with regard to food is an important aspect of public health, as it is

necessary for the protection or prevention of diseases that are caused by unsafe food due
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to a lack of good quality throughout the food supply chain, beginning with production

and continuing through consumption.

Foodborne disease is of public health significance both in developed and

developing nations. About six hundred (600) million individuals become ill every year

due to consumption of contaminated food and an approximately four hundred twenty

thousand (420,000) of these victims die per annum. The World Health Organization

(WHO) disclosed that one (1) in ten (10) individuals worldwide are sick from foodborne

illnesses. Food handlers with poor personal hygiene and lack of awareness of important

issues in preventing foodborne diseases, working in food establishments could be

potential sources of infections of many intestinal Helminthes of protozoa and estrogenic

pathogens (Lema et al, 2020).

Food can get contaminated during various stages of production, distribution, and

storage. Measures commonly recommended to combat foodborne outbreaks include

frequent/ correct technique of hand washing, appropriate cleansing of kitchen surfaces,

storing food at suitable temperatures and the separation of raw and cooked food (Osaili et

al, 2021).

Irrespective of the types of causative agents of foodborne diseases, denying the

access of the causative agent, increasing the food safety knowledge of the food handlers,

and implementing good hygienic practices remain the most effective strategies to control

and minimize the burdens of foodborne diseases in any community. Therefore, in many

food poisoning outbreaks in the developed counties, restaurants have received special interest

among other possible access for pathogens and were widely found to be associated with many

poisoning outbreaks in many developed countries (Al-Ghazali et al, 2020)

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Although food stall provides a source of nutrition, satisfaction, and economic

sustenance, the community's ignorance of the hidden dangers of food stall prompted the

researcher to conduct this study to evaluate the Food Stall Management Practices in

University of Northern Philippines.

Our findings deepen the current understanding about individuals, groups or

businesses who shall acquire benefits from the conducted study. This study would

provide them more information and understanding towards the stall management

practices. The study could also serve as a reference on whether food safety, knowledge

and quality should be implemented as part of their operations. On the other hand, this

study would provide investors ideas and help promote food safety and quality of food

stalls related companies. The outcome would prove that investing in a company with a

positive corporate image and strong benefit potential is a wise decision. This would also

give the manager of the business a better understanding on how food safety and quality of

food stalls affects the financial performance of the business, which would lead them in

making a better decision for the business. This would provide the costumers insight on

how the management or business handle food safety practices in the food industry, which

is a must on hotel and restaurants industries. Lastly, future researchers would benefit

from this study since it may act as a guideline in the future studies that they wish to

conduct.
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Statement of the Problem

The study aimed to find out the food stall management in University of Northern

Philippines.

Specifically, it sought to find answers on the following questions:

1. What is the profile of the respondents in terms of;

a. Personal-related factors:

a. sex and

b. age;

b. Business-related factors:

a. business permit,

b. seating capacity,

c. years in selling and

d. types of food?

2. What is the extent of management practices of the respondents in terms

of:

a. food safety,

b. sanitation and

c. food quality?

3. Is there a significant relationship between the profile of the respondents

and the management practices of food stalls in University of Northern

Philippines?
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4. What intervention plan can be developed base on the results of the study?

Scope and Delimitation

This research focuses on food stall management practices at the University of

Northern Philippines. Participants attempted to experience the service of food stalls and

were introduced to food safety issues that are crucial for owners to manage and address

when interacting with customers. Respondents were owners and employees of food stalls

at the University of Northern Philippines. The instrument for collecting data was adapted

from Food Safety Knowledge, Handling Practices, and Related Factors Among Food

Handlers.

Theoretical Framework

Books, periodical, journals and other published and unpublished materials like

these were considered for review in as much as they provide better understanding and

comprehension of the present study. The related literature and studies discussed here

show the importance of determining the food stalls management of University of

Northern Philippines as a basis for developing an intervention plan. The reviewed

literatures were found to be relevant by the researcher because the same concepts in the

study were applied.

The Incentive Theory of Motivation, also known as Reinforcement Theory of

Motivation was introduced by Professor Burrhus Fredric Skinner (Psychologist) which

was supported by Cherry (2017), explains that we are motivated to perform activities due

to our internal desires and that our behaviours at times are passionate by a desire for
 6

external rewards. Incentive Theory is the most relevant to the aims of this study, given

the statement that our motivation to perform activities is due to our internal and external

desires. Although Victor H. Vroom Expectancy theory states that motivation to select a

specific behaviour over others due to what they expect the result will be, it is not more

specific than Incentive theory to link in this study. Internal and External desires are a

better motivation to perform activities.

As cited in the study of Cherry, 2017, Professor Burrhus Fredric Skinner believed

that an individual was an output of its consequences. Thus, it was essential to design

systems that rewarded good behaviour and discouraged bad behaviour.

According to the Incentive theory, a tangible or intangible reward is given right

after an action. This is done to cause the behaviour to occur again.

The aim of any food handlers’ training program is to influence safe food handling

behaviour in the workplace. However, Clayton and Griffith (2008) have shown that

knowledge-based training programs do not automatically translate to safe food handling

in the workplace. The theoretical frameworks selected for this study were social

cognition theories that are used to explain how humans acquire and maintain certain

behaviours. The theories selected for this research were the social cognitive theory, the

theory of planned behaviour, and the health belief model.

According to Bandura (as cited by Cherry, 2011), “Most human behaviour is

learned observationally through modelling,” and the mental state of the individual, along

with the physical and social environment, interact to produce an observed behaviour.

Therefore, if food handlers perceive that their hand washing behaviour, for example, can
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put them or the customers at risk for food-borne illnesses, and the benefits of washing

hands are far greater than the barriers, the hand washing behaviour will occur. This

theory has been tested among food handlers (Cho, Hertzman, Erden, & Garriott, 2012),

and researchers have found that there are benefits to be derived from training.

Assessing and improving food-handlers knowledge on food safety and handling

practice play a dominant role in ensuring strict adherence to food safety principles.

Several cross-sectional studies on food safety knowledge and practices of food-handlers

were conducted in the country. Additionally, there are limited studies that used

observation to investigate food handling practices. The majority of previous studies used

self‐reported practices which may introduce bias in the study findings. (Alemayehu et al,

2021)

A positive meaning is associated with this behaviour to achieve this desired

repetition, which is crucial. It suggests that positive meaning is associated with a

behaviour to desire repetition and if rewards are given immediately for certain actions,

then the recognition will motivate the person to work harder and repeat the behaviour.

The incentive theory of motivation is a positive incentive to gain reinforcement. It

states that both internal rewards and external rewards should be within the reach of an

individual to motivate him. This theory is important for this study as it allows us to

determine if employees in the food stalls in University of Northern Philippines will

perform in a standard way and be more knowledgeable about Food Stall Management

Practices if there is internal and external desire which is the reward.

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Conceptual Framework

The paradigm that will guide the researchers in the conduct of this study is shown

below.

INPUT PROCESS
OUTPUT

Profile of the
respondents
Management Practices
Personal-Related Factors Food Safety
a. Sex Intervention Plan
Sanitation
b. Age Food Quality

Business-Related Factors
a. Business Permit
b. Seating Capacity
c. Years in Selling
d. Types of Food

Figure 1. The Research Paradigm

Operational Definitions of Terms

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The following terms are operationally defined in order to have a clear

understanding of the study:

Profile of the Respondent. It refers to those individuals who complete a survey or

interview for the researcher, or who provide data to be analysed for the research study.

Personal-related factors. It refers to a personal background of the respondents.

Sex. It refers to characteristics that are biologically defined.

Age. It refers to a period of human life, measured by years from birth.

Business-related factors. It refers to describe anything related to the workings in a

business.

Business Permit. It refers to a legal document that offers proof of compliance

with certain city or state laws regulating structural appearances and safety as well as the

sale of products.

Seating Capacity. It refers to number of seats in a food stall.

Years in Selling. It refers to how many years a business has been in operation.

Types of Foods. It refers to the type of cuisine served at the cafeteria

Management Practices. It refers to the working methods and innovations that managers

use to improve the effectiveness of work systems.

Food Safety. It refers to the conditions and practices that preserve the quality of

food to prevent contamination and foodborne illness.

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Sanitation. It refers to public health conditions related to clean drinking water

and treatment and disposal of human excreta and sewage.

Food Quality. It refers to quality and safety through the whole food chain. The

quality of the food not to cause harm to the consumer.

Assumptions

The assumption of the research study aims to help all food handlers of food stalls

in University of Northern Philippines a Free for foodborne illnesses. The respondents

shall be honest in providing information that in line to the questionnaires to correspond

the data that will be gather by the researcher are reliable. In addition, the researcher may

offer a valid gathered data that has been amassed on Food Stall Management Practices

and is immediately relevant to all food stall, which will lead to an outcome that answers

the question in the most fundamental way.

Hypothesis

The researchers hypothesized the following:

1. The significant relationship between the profile of food handlers and the

high priority on food safety and hygienic practices.

2. There is a significant relationship between the food stall's profile and the

number of local customers.

Methodology
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This section of the study presents the research design, population and sample, data

gathering instrument, data gathering procedure, and statistical treatment of data.

Research Design. This study utilized a non-experimental, quantitative research

design. The design of quantitative research is a formal, objective, and systematic

procedure in which numerical data are used to obtain information about variables. Since

the primary objective of the study is to determine stall management practices at the

University of Northern Philippines, this design will be implemented.

Population and Sample. The informants of the study were the food stalls in

University of Northern Philippines. The informants met the following criterion:

a.) priority on food safety and hygienic practices

b.) the food stall's profile and the number of local customers, and

c.) management practices and quality of food stalls

The population of the study was comprised of the registered food stalls in the

university. All the twenty-nine (29) owners and twenty-nine (29) workers were

considered in this study.

Table 1 shows the distribution of respondents involved in the study.

Table 1
Distribution of Respondents

Number of Respondents
University of Northern
Philippines Food Stalls Owners Workers Total

Southern part of New CBAA 3 3 6

Building
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Southern part of Men’s 22 22 44

Dormitory
Infront of Men’s Dormitory 4 4 8

Total 29 29 58

Data Gathering Procedure. The researchers asked the office of Production &

Auxiliary Services for permission to compile a list of registered food stalls at the

University of Northern Philippines. The questionnaire was administered and collected

personally by the researcher by visiting the various food stands during the week.

Simple random sampling is used for data collection. This study utilized structured

survey questionnaires, which were administered personally by the researchers through

physical interaction. Simple random sampling was used to select the respondents. In

order to answer the research question of the current study and to impart knowledge to

future researchers, the gathered data are subsequently analyzed in depth using the

statistical tools presented in the statistical treatment section. The objective of this study is

to demonstrate that consumer behavior and psychographics influence the preference level

of food handlers for food safety and services.

Data Gathering Instrument. The researchers created structured questions in

collecting data from the respondents. The data gathering instrument consisted of two (2)

parts, namely:

Part I gathered data on the personal-related factors of the owners and workers in

terms of age and sex. On the other hand, the business-related factors included business

permit, seating capacity, years of selling, and types of food.

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Part II elicited information on the management practices of food stalls in terms of food

safety, sanitation, and food quality. The questionnaire was adapted from the Food Safety

Knowledge, Handling Practices and Associated Factors Among Food Handlers

Below is the Tabulation Table:

Ratings Mean Ranges Verbal Interpretation

5 4.21-5.0 Very High

4 3.41-4.20 High

3 2.61-3.40 Moderate

2 1.81-2.60 Low

1 1.0-1.80 Very Low

The following norms for interpretation were used in the study:

On the Level of food safety and sanitation practices of catering businesses in Metro
Vigan:
Statistical Range Item Descriptive Rating Overall Descriptive Rating
4.21 – 5.00 Always (A) Very High (VH)
3.41 – 4.20 Often times (O) High (H)
2.61 – 3.40 Sometimes (S) Fair (F)
1.81 – 2.60 Rarely (S) Low (L)
1.00 – 1.80 Never (N) Very Low (VL)

Open-ended questions were posed to respondents in order to ensure that

researchers receive the best responses possible. In order for these questions to be
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considered valid and appropriate for data collection, researchers sought the help of

qualified validators.

Statistical Treatment of Data. In analyzing the data gathered, the researchers

used the following statistical tools:

1. Frequency and percentage. This tool helped in the presentation of data gathered

on the personal profile of the respondents in terms of age and sex and the business

profile of food stalls in University of Northern Philippines in terms of business

permit, seating capacity, years in selling and types of food.

2. Mean. This was used in determining the extent of management practices of the

food stalls in University of Northern Philippines in terms of food safety,

sanitation, and food quality.

3. Correlational Analysis. It determined the significant relationship between the

profile of the respondents and the extent of management practices of the food

stalls in University of Northern Philippines.

Ethical Considerations

The objectives and methods of the study were explained to all informants before

the start of data collection of stall management practices. Informed consents were given

to the informants of food stalls in University of Northern Philippines before the interview

to participate in the study. Rest assured that all of their personal information kept private.

The informants made aware that participating in the study is optional and that they have

the right to stop at any moment, free of charge and without giving a reason.
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The researchers respected the informants' privacy and confidentiality, particularly

the Data Privacy Act of 2012. The data collected from them was treated with the utmost

discretion. In order to protect the informant's identity, codenames were utilized. Recorded

files were deleted immediately after transcription, and encoded files were kept secretly

and securely on a password-protected computer in a secure location. The interview

transcripts and hard copies were stored in a secure location.

Before conducting the interview, the researchers obtained informed consent from

the informant. Using Google Forms, the researchers emailed an informed consent form to

informants who preferred an online interview.

The researchers included the title of the study, the criteria to be met, a link to the

informed consent form, and a statement assuring informants that all information obtained

from them will be kept in strict confidence.

The study was designed to give respondents sufficient time and the opportunity to

freely decide whether to participate. The informants were free to withdraw from the

interview if they engaged in any social or unsettling conversations during the interview.
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Chapter II

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents, analyses, and interprets the data obtained in order to answer

the problems raised in the study.

1. What is the profile of the respondents in terms of;

A. Personal-related factors:

a. sex and

b. age;

B. Business-related factors:

e. business permit,

f. seating capacity,

g. years in selling and

h. types of food?

1.a Personal– Related Factors

Table 2 shows the distribution of the profile of the respondents in terms of age

and sex

Table 2
Profile of the Respondents
Personal-Related Factors Owners Employees/ As a whole
Workers
F % F % F %
Age
23-27 years old 0 0 5 17 5 9
28-32 years old 9 31 7 24 16 27
33 years old and above 20 69 17 59 37 64
Total 29 100 29 100 58 100
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Sex
Female 21 72 22 76 43 74
Male 8 28 7 24 15 26
Total 29 100 29 100 58 100

On Age. In this category, the age of the study's informants was questioned; 9%

are between the ages of 23 and 27, which accounts for 5 informants of food stalls whose

young workers/owners are able to work things possible, and 27% are between the ages of

28 and 32, which accounts for 16 informants who can do multiple tasks simultaneously

under pressure and are more willing to put in a positive way. 64% of the 37 informants

are between the ages of 33 and older, which accounts for the majority of owners and

employees. These are the workers who are knowledgeable about food safety practices

and have an open mind.

On Sex. This category focuses on females, who account for 74% of those capable

of doing things and managing food safety practices to prevent foodborne illnesses of food

stalls, whereas males account for only 26% of those who can run and manage food stalls.

1. b. Business-Related Factors

Table 3 shows the profile of food stalls in University of Northern Philippines in

terms of business permit, seating capacity, years in selling and types of food.

Table 3

Profile of Food Stalls

Business-Related Factors Owners Employees/ As a whole

Workers
F % F % F %
Business Permit
With Business Permit 29 100 29 100 58 100
No Business Permit 0 0 0 0 0 0
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Total 29 100 29 100 58 100

Seating Capacity
5-10 tables 17 59 17 59 34 59
11-20 tables 12 41 12 41 24 41
Total 29 100 29 100 58 100
Years in Selling
Less than a year 3 10 3 10 6 10
1-5 years 6 21 6 21 12 21
6-10 years 13 45 13 45 26 45
11 years and above 7 24 7 24 14 24
Total 29 100 29 100 58 100
Types of Food
Lutong Bahay 20 69 20 69 40 69
Meryenda 9 31 9 31 18 31
Total 29 100 29 100 58 100

On Business Permit. The number of respondents in this category are 29 food

stalls, 100% of these stalls has business permits.

On Seating Capacity. In this category the majority, 59% of the food stalls has 5-

10 tables, an explanation for this might be that the space for the stalls are very limited,

and 41% has 11-20 tables.

On Years of Selling. In this category 10% of the food stalls has been in the

business for less than a year, 21% has been in the business between 1-5 years, and the

majority, which is 45% has been running for 6-10 years, and the remaining 24% as been

operating for more than 11 years.

On Types of Food. Regarding the type of food these stalls sells, majority 69% of

it are Lutong bahay which is understandable because it is the comfort food of the students

and it is very affordable. 21% of the stalls sells meryenda or snack foods.
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Problem 2. What is the extent of management practices of the respondents in terms

of:

a. food safety,

b. sanitation and

c. food quality?

5. Management Practices of Food Stalls in University of Northern Philippines

Tables 4-6 show the level of marketing practices in University of Northern

Philippines in terms of food safety, sanitation, and food quality.

Table 4 presents the item mean rating of management practices of food stalls in

University of Northern Philippines in terms of food safety.

Table 4
Item Mean Ratings Showing the Management Practices of Food Stalls in
University of Northern Philippines in Terms of Food Safety
FOOD SAFETY Owners Workers As a Whole
Mean DR Mean DR Mean DR
a. Starts with clean equipment and work tables. 4.86 A 4.86 A 4.86 A
b. Uses gloves during the distribution of unpacked 4.93 A 4.93 A 4.93 A
food.
c. Washes hands properly before or after using 4.76 A 4.83 A 4.79 A
gloves.
d. Wears an apron while working. 4.86 A 4.86 A 4.86 A
e. Cooked and uncooked foods should be prepared 4.93 A 4.93 A 4.93 A
with separate equipment and stored separately.
f. Checks expiration dates on ingredients. 4.86 A 4.86 A 4.86 A
Overall 4.87 VH 4.88 VH 4.87 VH
Statistical Range Item DR Overall Descriptive Rating
4.21 – 5.00 Always (A) Very high (VH)
3.41 – 4.20 Often Times (O) High (H)
2.61 – 3.40 Sometimes (S) Fair (F)
1.81 – 2.60 Rarely (R) Low (L)
1.00 – 1.80 Never (N) Very Low (VL)
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As perceived by the owners, it can be gleaned from the table that the highest mean

rating is 4.93 described as “Always” is item B, “Uses gloves during the distribution of

unpacked food” and item E, “Cooked and uncooked foods should be prepared with

separate equipment and stored separately.” This implies that food safety, cleanliness, and

proper food preparation was highly practiced by the owners of food stalls in the

University of Northern Philippines.

The lowest mean rating is 4.76 described as “Always” is item C, “Washes hands

properly before or after using gloves.” This means that some of the owners of food stalls

in the University of Northern Philippines have less priority of properly washing hands

before and after using gloves than the other food safety practices.

On the overall, the level of food safety practices was at a “Very High” level. This

implies that food safety is highly practiced by the owners of food stalls in the University

of Northern Philippines.

As perceived by the workers, the highest mean rating is 4.93 described as

“Always” is item B, “Uses gloves during the distribution of unpacked food” and item E,

“Cooked and uncooked foods should be prepared with separate equipment and stored

separately.” This implies that food safety, cleanliness, and proper food preparation was

highly practiced by the workers of food stalls in the University of Northern Philippines.

The lowest mean rating is 4.83 described as “Always” is item C, “Washes hands

properly before or after using gloves.” This means that some of the workers of food stalls

in the University of Northern Philippines have less priority of properly washing hands

before and after using gloves than the other food safety practices.
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On the overall, the level of food safety practices was at a “Very High” level. This

implies that food safety is highly practiced by the workers of food stalls in the University

of Northern Philippines.

As a whole, the level of management of practices of food stalls is at a “Very

High” level. This implies that all items under the Food Safety are “Very High Practiced”

by the food stalls in University of Northern Philippines.

Table 5 presents the item mean rating of management practices of food stalls in

University of Northern Philippines in terms of sanitation.

Table 5
Item Mean Ratings Showing the Management Practices of Food Stalls in
University of Northern Philippines in Terms of Sanitation
SANITATION Owners Workers As a Whole
Mean DR Mean DR Mean DR
a. Procures food items like meats, meat products 4.83 A 4.79 A 4.81 A
and fish from sources under sanitary or
veterinary supervision.
b. Cooks properly all meat and fish serving. 4.83 A 4.83 A 4.83 A
c. Has adequate and potable water supply. 4.59 A 4.62 A 4.60 A
d. Wears clean working garments. 4.79 A 4.79 A 4.79 A
e. Avoids nail polish and other hand accessories 4.79 A 4.86 A 4.83 A
like watch, bracelet, and ring.
f. Provides hot and cold running water, a single- 4.59 A 4.62 A 4.60 A
service paper or cloth towel dispenser or drying
device, and soap or detergent.
g. Provides well-designed equipment and utensils 4.76 A 4.76 A 4.76 A
so that cleaning is easy and they do not pose
health hazards.
Overall 4.74 VH 4.75 VH 4.75 VH
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Statistical Range Item DR Overall Descriptive Rating

4.21 – 5.00 Always (A) Very high (VH)
3.41 – 4.20 Often Times (O) High (H)
2.61 – 3.40 Sometimes (S) Fair (F)
1.81 – 2.60 Rarely (R) Low (L)
1.00 – 1.80 Never (N) Very Low (VL)

As perceived by the owners, item A has the highest mean rating of 4.83 is

described as "Always" is item A, "Procures food items like meats, meat products, and

fish from sanitary or veterinary-supervision" and item B, "Cooks properly all meat and

fish serving," this implies that this category adheres to good sanitation practices.

The lowest mean rating of 4.59 describes as “Always” is item C " Has adequate

and potable water supply” and item F, “Provides hot and cold running water, a single-

service paper or cloth towel dispenser or drying device, and soap or detergent.” This

implies that owners do not have enough water supply and are not actually using hot and

cold running water, a single-service paper or cloth towel dispenser or drying device, and

soap or detergent.

On the overall, the level management practices was at a “Very High” level. This

implies that sanitation is highly practiced by the owners of food stalls in University of

Northern Philippines.

However, as perceived by workers, the highest mean rating of 4.86 described as

“Always” is item E, " Avoids nail polish and other hand accessories like watch, bracelet,

and ring." This implies that they are avoiding this that causes foodborne illness.

The lowest mean rating of 4.62 describes as “Always” is item C " Has adequate

and potable water supply” and item F It " Provides hot and cold running water, a single-

service paper or cloth towel dispenser or drying device, and soap or detergent." This
 23

implies that workers do not have enough water supply and are not actually using cold or

hot running water.

On the overall, the level of management practices was at a “Very High” level.

This implies that sanitation is highly practiced by the workers of food stalls in University

of Northern Philippines.

As a whole, the level of management of practices of food stalls is at a “Very

High” level. This implies that all items under Sanitation are “Very Highly Practiced” by

food stalls in University of Northern Philippines.

Table 6 presents the item mean rating of management practices of food stalls in

University of Northern Philippines in terms of food quality.

Table 6
Item Mean Ratings Showing the Management Practices of Food Stalls in
University of Northern Philippines in Terms of Food Quality
FOOD QUALITY Owners Workers As a Whole
Mean DR Mean DR Mean DR
a. Offers a variety of menu items. 4.76 A 4.66 A 4.71 A
b. Procures meat products and fish are from 4.76 A 4.76 A 4.76 A
sources under sanitary or veterinary supervision.
c. Cook meat and fish properly before serving. 4.90 A 4.93 A 4.91 A
d. Serves food at the appropriate temperature. 4.79 A 4.83 A 4.81 A
e. Stores all ingredients properly 4.93 A 4.93 A 4.93 A
f. Ensures that food items reflect Filipino home 4.90 A 4.90 A 4.90 A
tastes.
Overall 4.84 VH 4.83 VH 4.84 VH

Statistical Range Item DR Overall Descriptive Rating

4.21 – 5.00 Always (A) Very high (VH)
3.41 – 4.20 Often Times (O) High (H)
2.61 – 3.40 Sometimes (S) Fair (F)
1.81 – 2.60 Rarely (R) Low (L)
1.00 – 1.80 Never (N) Very Low (VL)
 24

As perceived by the owners, it can be gleaned from the table that the highest mean

rating of 4.93 described as “Always” is item E, “Stores all ingredients properly”. This

implies that their ingredients are properly stored and safe from spoilage.

The lowest mean rating of 4.76 describes as “Always” is item B “Procures meat

products and fish are from sources under sanitary or veterinary supervision.”. This means

that owners do not really make sure that the meat products and fish are obtained from

sources approved by the local health authority.

On the overall, the level management practices was at a “Very High” level. This

implies that food quality is highly practiced by the owners of food stalls in University of

Northern Philippines.

However, as perceived by workers, the highest mean rating of 4.93 described as

“Always” is item C “Cook meat and fish properly before serving.” This means that they

make sure that food they serve are cooked properly before serving it.

The lowest mean rating of 4.66 describes as “Always” is item A “Offers a variety

of menu items”. This means that workers are not actually offers a variety of menu on

their food stalls.

On the overall, the level of management practices was at a “Very High” level.

This implies that food quality is highly practiced by the workers of food stalls in

University of Northern Philippines.

As a whole, the level of management of practices of food stalls is at a “Very

High” level. This implies that all items under Food Quality are “Very Highly Practiced”

by food stalls in University of Northern Philippines.

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Table 7
Summary of the mean rating of Level of Management Practices in University of
Northern Philippines

MANAGEMENT PRACTICES Owners Workers As a Whole

Mean DR Mean DR Mean DR
a. Food safety 4.87 A 4.88 A 4.87 A
b. Sanitation 4.74 A 4.75 A 4.75 A
c. Food quality 4.84 A 4.83 A 4.84 A
Overall 4.82 VH 4.82 VH 4.82 VH

On the overall, the level of management practices rating of 4.82 and describe as

“Very High” level. This implies that food quality, sanitation and food quality is highly

practiced by the owners and workers of food stalls in University of Northern Philippines.

As the mean summary of the management practices in terms of food safety,

sanitation and food quality of food stalls are at a “Very High” level. This implies that the

level of management practices is “Very Highly Practiced” by food stalls in University of

Northern Philippines.

Problem 3. Is there a significant relationship between the profile of the respondents

and the management practices of food stalls in University of Northern Philippines?

Table 8 presents the result of Correlation between the profile of the owner-

respondents and the level of food stall management practices in University of Northern

Philippines.
 26

Table 8
Correlation Coefficient between the Profile of Owners and Level of Food Stall
Management Practices in University of Northern Philippines

Food Safety Sanitation Food Quality As a Whole

Variables
r p-value r p-value r p-value r p-value
Age -.200 .298 -.026 .895 .429* .020 .064 .742
Sex .229 .233 -.122 .529 -.026 .894 .063 .745
Seating Capacity .108 .577 -.010 .958 -.175 .363 -.020 .919
Years in Selling .274 .151 -.032 .870 -.088 .649 .105 .586
Types of Food .011 .955 .040 .836 -.149 .439 -.040 .836
a. Cannot be computed because at least one of the variables is constant.
** Correlation is significant at the 0.01 level (2-tailed)
* Correlation is significant at the 0.05 level (2-tailed)

The analysis of the data in the table reveals that there is no significant correlation

between food safety and sanitation practices and owner/personal factors. In isolation,

however, the results of the correlation between food quality revealed a correlation.

This was observed on the basis of age with an r-value of 0.429, which is significant at

the 0.05 level. When it comes to ensuring the quality of food, this indicates that the

performance of owners aged 33 and older is more valued.

In addition, none of the other elements of the management practices of food stalls at

the University of the Northern Philippines were related to owner/personal factors.

Table 9
Correlation Coefficient between the Profile of Workers and Level of Food Stall
Management Practices in University of Northern Philippines

Food Safety Sanitation Food Quality As a Whole

Variables
r p-value r p-value r p-value r p-value
Age .038 .847 -.024 .901 .123 .526 .080 .679
Sex .236 .218 -.139 .471 -.104 .590 .043 .824
Seating Capacity -.078 .689 .000 .999 .195 .311 .043 .824
Years in Selling -.034 .860 .066 .734 .052 .787 .031 .872
Types of Food -.038 .843 -.055 .776 -.102 .598 -.095 .626
** Correlation is significant at the 0.01 level (2-tailed)
 27

* Correlation is significant at the 0.05 level (2-tailed)

According to an analysis of the data in the table, there is no significant correlation

between the profile of the owner-respondents and the degree of food stall management

practice.

In addition, none of the other components of the management practices of food stalls at

the University of the Northern Philippines were related to worker/personal factors.

Problem 4. What intervention plan can be developed based on the results of the

study.

Intervention Plan Focus Intervention Plan in Waves Synopsis

- Both food handlers and Wave 1 - The appropriate

consumers can benefit Through the creation and technology in relation to

from the development and implementation of more food handlers and

implementation of more stringent food safety consumers, the strategies

stringent food safety procedures. 64% of the 37 emphasize the importance

practices. informants are aged 33 or of activity regulation, the

older, which accounts for establishment of sanitary

- Implementing seminars the majority of business regulations, guidelines, or

on food safety sanitation owners and employees. codes for the activity, and

and practices every three These are the workers who food handler and consumer

months of the year will are well-versed in food training. The actions are

ensure that food handlers safety practices and are primarily perceived by
 28

remember and practice open-minded. consumers as educational

food safety sanitation and program implementation.

practices in every aspect of Public administration

their interaction with food. Wave 2 - Seminars can employs human resource

help food handlers and capacity development as a

consumers work together tactic.

to promote food safety,

sanitation, and practices.

On sanitation and

practices, it can be inferred

that all items under Food

Safety are "Very Highly

Practiced" at University of

Northern Philippines food

stalls.

The intervention plan focuses on developing and implementing more stringent

food safety practices that will benefit both food handlers and consumers, as well as

implementing seminars of food safety sanitation and practices that will render and make

food handlers, while the intervention plan waves are to make works possible through

sanitation and practices that imply that all items under the Food Safety are "Very High

Practiced" by the food stalls at the University of Northern Philippines. Overall, the
 29

strategies and outcomes of food handlers regarding food safety practices highlight the

significance of activity regulation.

 30

Chapter III

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary, findings of the study, the conclusions drawn,

and the recommendations proposed by the researcher.

Summary

The study aimed to determine the food stall management practices in

University of Northern Philippines during the calendar year 2023. Specifically, it sought

to determine the profile of the respondents in terms of personal-related factors: sex and

age and the business-related factors business permit, seating capacity, years in selling and

types of food. On the other hand, it determined the extent of management practices of the

respondents in terms of food safety, sanitation and food quality.

This research employed quantitative research design - non experimental

design. Quantitative research design is a formal, objective, systematic process in which

numerical data are used to obtain information about the variables. The population of the

study was comprised of the registered food stalls in the university. All the twenty-nine

(29) owners and twenty-nine (29) workers were considered in this study. In analyzing the

data gathered, the researchers used the frequency and percentage which in the

presentation of data gathered on the personal profile of the respondents in terms of age

and sex and the business profile in terms of business permit, seating capacity, years in

selling and types of food. Mean was used in determining the extent of management

practices of the food stalls in terms of food safety, sanitation, and food quality. Lastly,

correlational analysis determined the significant relationship between the profile of the
 31

respondents and the extent of management practices of the food stalls in University of

Northern Philippines.

Findings

Based on the data gathered, tabulated, analyzed and interpreted, the following

findings were drawn:

1. The personal-related factors of managers/workers and business-related factors

of the food stalls in University of Northern Philippines

A. Personal-Related Factors

On Age. In this category, the age of the study's informants was questioned;

9% are between the ages of 23 and 27, which accounts for 5 informants of food

stalls whose young workers/owners are able to work things possible, and 27% are

between the ages of 28 and 32, which accounts for 16 informants who can do

multiple tasks simultaneously under pressure and are more willing to put in a

positive way. 64% of the 37 informants are between the ages of 33 and older,

which accounts for the majority of owners and employees. These are the workers

who are knowledgeable about food safety practices and have an open mind.

On Sex. This category focuses on females, who account for 74% of those

capable of doing things and managing food safety practices to prevent foodborne

illnesses of food stalls, whereas males account for only 26% of those who can run

and manage food stalls.

 32

B. Business-Related Factors

On Business Permit. The number of respondents in this category are 29 food

stalls, 100% of these stalls has business permits.

On Seating Capacity. In this category the majority, 59% of the food stalls

has 5-10 tables, an explanation for this might be that the space for the stalls is

very limited, and 41% has 11-20 tables.

On Years in Selling. In this category 10% of the food stalls has been in the

business for less than a year, 21% has been in the business between 1-5 years,

and the majority, which is 45% has been running for 6-10 years, and the

remaining 24% as been operating for more than 11 years.

On Types of Food. Regarding the type of food these stalls sells, majority

69% of it are Lutong bahay which is understandable because it is the comfort

food of the students and it is very affordable. 21% of the stalls sells meryenda

or snack foods.

2. Extent of management practices of food stalls in University of Northern

Philippines

On Food Safety. As a whole, the extent of management practices of food

stalls in University of Northern Philippines along food safety was “Very High” with

an overall rating of 4.87. This implies that all items under the Food Safety are “Very

High Practiced” by the food stalls in University of Northern Philippines.

On Sanitation. As a whole, the extent of management practices of food stalls

in University of Northern Philippines along sanitation was “Very High” with an

 33

overall rating of 4.75. This implies that all items under the Sanitation are “Very High

Practiced” by the food stalls in University of Northern Philippines.

On Food Quality. As a whole, the extent of management practices of food

stalls in University of Northern Philippines along food safety was “Very High” with

an overall rating of 4.84. This implies that all items under Food Quality are “Very

Highly Practiced” by food stalls in University of Northern Philippines.

3. Significant relationships between the profile of the respondents and the

management practices of food stalls in University of Northern Philippines

a. Owner-respondents

The analysis of the data in the table reveals that there is no significant correlation

between food safety and sanitation practices and owner/personal factors. In isolation,

however, the results of the correlation between food quality revealed a correlation.

This was observed on the basis of age with an r-value of 0.429, which is significant at

the 0.05 level. When it comes to ensuring the quality of food, this indicates that the

performance of owners aged 33 and older is more valued.

In addition, none of the other elements of the management practices of food stalls at

the University of the Northern Philippines were related to owner/personal factors.

b. Worker-respondents

According to an analysis of the data in the table, there is no significant correlation

between the profile of the owner-respondents and the degree of food stall

management practice.
 34

In addition, none of the other components of the management practices of food

stalls at the University of the Northern Philippines were related to worker/personal

factors.

4. The intervention plan developed to implement the Food Safety Practices

Intervention Plan Focus Intervention Plan in Waves Synopsis

- Developing and Wave 1 - The appropriate

implementing more - Through the technology in relation to

stringent food safety development and the handlers and

practices can benefit both implementation of more consumers, the strategies

food handlers and stringent food safety emphasize the importance

consumers. practices. Majority of the of activity regulation, the

owners and employees are establishment of sanitary

- Implementing seminars between the ages of 33 and regulations, guidelines, or

about food safety above, accounting for 64% codes to the activity, as

sanitation and practices of the 37 informants. These well as food handler and

every three months of the are the open-minded consumer training.

year will render and make workers who are familiar Consumers see the actions

food handlers remember with food safety practices. primarily as the

that in every aspect that implementation of

they interact with food, Wave 2 educational programs.

they know and will - Seminars can help us as Human resource capacity

practice food safety food handlers and building is a strategy used

 35

sanitation and practices. consumers to work in public administration.

together and promote good

food safety, sanitation, and

practices. On sanitation

and practices implies that

all items under the Food

Safety are “Very High

Practiced” by the food

stalls in University of

Northern Philippines.

Conclusions

Based on the salient findings the following conclusions were drawn:

1. The University of Northern Philippines Food Stall Management is noted to be

well-managed as transcribed in the "Very High" Indicator in terms of sanitation,

food quality and food safety;

2. The personal-related factors of managers/workers are in tune with the standards

in food stall management practices.

3. The business-related factors of managers/workers are in tune with the standards

in food stall management practices. Thus, the University of Northern Philippines

Food Stall Management Practices are implemented effectively to excellently

deliver quality food, services to its patrons.

 36

Recommendations

From the findings and conclusions, the following recommendations are

forwarded:

1. There should be adequate seat, tables and space in every food stall to sufficed all

customers conveniently;

2. Trainings, seminars and workshops should be one of the priorities of the

managers/workers of both sexes to rig out them with all the significant,

management skills regardless of sexual orientation.

3. A menu plan should be consistently made as a provision and to the best suit

customers nutritional needs.

37
 38

REFERENCES

Alemayehu, T., et al (2021). “Food Safety Knowledge, Handling Practices and

Associated

Factors Among Food Handlers Working in Food Establishments in Debre Markos

Town, Northwest Ethiopia”, 2020: Institution-Based Cross-Sectional Study. Risk

Management and Healthcare Policy 2021:14 1155–1163.

http://doi.org/10.2147/RMHP.S295974

Lema, K., et al (2020). “Food Hygiene Practice and Its Determinants Among Food

Handlers at

University of Gondar, Northwest Ethiopia”, 2019. International Journal of

General Medicine 2020:13 1129–1137. https://doi.org/10.2147/IJGM.S262767

Ma, L., et al (2019). “Food safety knowledge, attitudes, and behavior of street food

vendors

and consumers in Handan, a third tier city in China”. Ma et al. BMC Public

Health (2019) 19:1128. https://doi.org/10.1186/s12889-019-7475-9

Madhubala Minda, (2022) "Incentive Theory of Motivation"

https://digiaide.com/incentive-theory

Maryam Al-Ghazali, et al (2020). "Food Safety Knowledge and Hygienic Practices

among
 39

Different Groups of Restaurants in Muscat, Oman", International Journal of

Food Science, vol. 2020, Article ID 8872981, 8 pages, 2020.

https://doi.org/10.1155/2020/8872981

Osaili TM, et al (2021) Food Safety Knowledge, Attitudes, and Practices Among Jordan

Universities Students During the COVID-19 Pandemic. Front. Public Health

9:729816. doi: 10.3389/fpubh.2021.729816.

https://www.frontiersin.org/articles/10.3389/fpubh.2021.729816

34

Thelwell-Reid, M. A. (2014). “Food Safety Knowledge and Self-Reported Practices of

Food

Handlers in Jamaica”. Walden Dissertations and Doctoral Studies Collection

(2014) https://scholarworks.waldenu.edu/dissertations

WHO. Foodborne diseases 2021. Available online at:

https://www.who.int/health-topics/foodborne-diseases#tab=tab_1 (accessed April 28,

2021).
40
 41

APPENDIX A
INFORMED CONSENT
42
43
 44

APPENDIX B
QUESTIONNAIRE
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

College of Hospitality and Tourism Management

January ____, 2023

Dear Respondents:

Greetings!

We, the 4th year students of Bachelor of Science in Hospitality Management of

University of Northern Philippines, are currently conducting a survey on our research
study entitled: “Food Stall Management Practices in University of Northern Philippines.

Relative to do this, may we request a moment of your convenient time to answer this
questionnaire honestly. We will highly appreciate your response and will be of great help
for the completion of our requirement for the said subject.

Thank you and God Bless!

Respondent’s signature

Yours truly,

Kheyfril P. Baptista Elvis B. Beleno Princess Monica

Fernandez
Researcher Researcher Researcher

Gerlyn S. Nicolas Christine D. Saludo Mark Jay U.

Taruma
Researcher Researcher Researcher

Camila B. Tuzon Maria Luisa Mae S. Quines

Researcher Researcher
 45

Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

College of Hospitality and Tourism Management

SURVEY QUESTIONNAIRE
Name (Optional): _____________________________________
PART I. PROFILE OF THE RESPONDENTS
Direction: Please put a check (/) mark on the space provided for your answer to the
following items.
Personal-related Profile:
Sex: Male
Female
Age: 23-27 years old
28-32 years old
33 years old and above
Business-related Profile:
Name of the business (optional):
Business Permit: Yes
No
Seating Capacity: 5-10 tables
11-20 tables

Years in Selling: less than a year

1-5 years
6-10 years
11 years and above
Types of Food: Lutong Bahay Meryenda
 46

Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

College of Hospitality and Tourism Management

PART II. LEVEL OF MANAGEMENT PRACTICES OF FOOD STALLS IN

UNIVERSITY OF NORTHERN PHILIPPINES

Direction: This position of the study is designed to determine the level of management
practices of Food Stalls in University of Northern Philippines. Please rate your
assessment in each item by outing a check (/) mark on the number that corresponds to
your choice using the scale below.

5 – Very High
4 – High
3 – Moderate
2 – Low
1 – Very Low
MANAGEMENT PRACTICES OF FOOD STALLS IN UNIVERSITY OF
NORTHERN PHILIPPINES

1. FOOD SAFETY 5 4 3 2 1

a. Starts with clean equipment and work

tables.
b. Uses gloves during the distribution of
unpacked food.
c. Washes hands properly before or after
using gloves.
d. Wears an apron while working.
e. Cooked and uncooked foods should be
prepared with separate equipment and
stored separately.
f. Checks expiration dates on ingredients.
2. SANITATION 5 4 3 2 1

a. Procures food items like meats, meat

products and fish from sources under
sanitary or veterinary supervision.
b. Cooks properly all meat and fish serving.
c. Has an adequate and potable water
supply.
d. Wears clean working garments.
 47

e. Avoids nail polish and other hand

accessories like watch, bracelet, and ring.
f. Provides hot and cold running water, a
single-service paper or cloth towel
dispenser or drying device, and soap or
detergent.
g. Provides well-designed equipment and
utensils so that cleaning is easy and they
do not pose health hazards.
3. FOOD QUALITY 5 4 3 2 1

a. Offers a variety of menu items.

b. Procures, meat products, and fish are from
sources under sanitary or veterinary
supervision.
c. Cook meat and fish properly before
serving.
d. Serves food at the appropriate
temperature.
e. Stores all ingredient properly
f. Ensures that food items reflect Filipino
home tastes.

- Thank you very much! –

Quirino Blvd., Brgy. Tamag, Vigan City, 2700 Ilocos Sur ISO 9001:2015
Website: www.unp.edu.ph REGISTERED
Certificate. No. SCP000580Q
Email: chtm@unp.edu.ph Telephone: 09151739783

APPENDIX C
DOCUMENTATION
48
49
 50

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Kheyfril P. Baptista
HOME ADDRESS : Nalasin, Sto. Domingo, Ilocos Sur
DATE OF BIRTH : January 29, 2001
PLACE OF BIRTH : Tamag, Vigan City, Ilocos Sur
SEX : Female
CIVIL STATUS : Single
FATHER’S NAME : Romeo Baptista
MOTHER’S NAME : Gilda Baptista

EDUCATIONAL ATTAINMENT
ELEMENTARY : North Central School
SECONDARY : Benito Soliven Academy
TERTIARY : University of Northen Philippines
COURSE : Bachelor of Science in Hospitality Management
 51

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Elvis B. Beleno
HOME ADDRESS : San Jose Norte, Manabo, Abra
DATE OF BIRTH : July 07,2000
PLACE OF BIRTH : San Jose Norte, Manabo, Abra
SEX : Male
CIVIL STATUS : Single
FATHER’S NAME : Leonardo A. Beleno
MOTHER’S NAME : Minerva B. Beleno

EDUCATIONAL ATTAINMENT
ELEMENTARY : San Jose Elementary School
SECONDARY : Manabo National High School
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management
 52

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Princess Monica Fernandez
HOME ADDRESS : 17-A Parang, Badoc, Ilocos Norte
DATE OF BIRTH : September 02, 2001
PLACE OF BIRTH : Badoc, Ilocos Norte
SEX : Female
CIVIL STATUS : Single
FATHER’S NAME : Marianito Q. Salvacion
MOTHER’S NAME : Floreluna F. Salvacion

EDUCATIONAL ATTAINMENT
ELEMENTARY : Pasuc-Parang Elementary School
SECONDARY : Badoc Junior College Inc.
TERTIARY : University of Northen Philippines
COURSE : Bachelor of Science in Hospitality Management
 53

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Gerlyn S. Nicolas
HOME ADDRESS : Calongbuyan, Candon City, Ilocos Sur
DATE OF BIRTH : July 30, 2000
PLACE OF BIRTH : San Jose Del Monte, Bulacan
SEX : Female
CIVIL STATUS : Single
FATHER’S NAME : Genaro Gadiano
MOTHER’S NAME : Marites Sanchez

EDUCATIONAL ATTAINMENT
ELEMENTARY : Bitong Elementary School
SECONDARY : Teodoro Hernaez National High School
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management
 54

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Christine D. Saludo
HOME ADDRESS : Lapting,San Juan,Ilocos Sur
DATE OF BIRTH : September 28,2000
PLACE OF BIRTH : Lapting,San Juan,Ilocos Sur
SEX : Female
CIVIL STATUS : Single
FATHER’S NAME : Mark Anthony E.Saludo
MOTHER’S NAME : Joy Loela V. Saludo

EDUCATIONAL ATTAINMENT
ELEMENTARY : San Juan South Central School
SECONDARY : San Juan Institute
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management
 55

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Mark Jay U. Taruma
HOME ADDRESS : Brgy. 37, Calayab Laoag City, Ilocos Norte
DATE OF BIRTH : March 20, 1999
PLACE OF BIRTH : Laoag City, Ilocos Norte
SEX : Male
CIVIL STATUS : Single
FATHER’S NAME : Jayson Taruma
MOTHER’S NAME : Myra Taruma

EDUCATIONAL ATTAINMENT
ELEMENTARY : Calayab Elementary School
SECONDARY : Ilocos Norte College of Arts and Trades
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management
 56

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Camila B. Tuzon
HOME ADDRESS : North Poblacion Bucay, Abra
DATE OF BIRTH : May 06, 2001
PLACE OF BIRTH : Siblong Bliss, Bucay Abra
SEX : Female
CIVIL STATUS : Single
FATHER’S NAME : Jose P. Tuzon
MOTHER’S NAME : Erlinda B. Tuzon

EDUCATIONAL ATTAINMENT
ELEMENTARY : Bucay Central School
SECONDARY : Cristina B. Gonzales Memorial High School
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management
 57

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Maria Luisa Mae S. Quines
HOME ADDRESS :139 Lacong, Tagudin, Ilocos Sur
DATE OF BIRTH : April 25,1998
PLACE OF BIRTH : Lacong, Tagudin, Ilocos Sur
SEX : Female
CIVIL STATUS : Married
FATHER’S NAME : Apolonio L. Quines
MOTHER’S NAME : Cecilia E. Quines

EDUCATIONAL ATTAINMENT
ELEMENTARY : Tagudin Central School
SECONDARY : Tagudin National High School
TERTIARY : University of Northern Philippines
COURSE : Bachelor of Science in Hospitality Management