Republic of the Philippines

PAMANTASAN NG LUNGSOD NG MUNTINLUPA

University Road NBP Reservation
Brgy. Poblacion, Muntinlupa City

Dear Respondent,

Great day!

We are working on our thesis study entitled “The Effectiveness of Cost Reduction
Initiatives and Food Quality Control in a Food Manufacturing Company". In line with this, we
would like to request and gather information from you by answering the following questions
for the completion of this study. Rest assured that the information that will be given to us
will be treated with utmost confidentiality.

Dajonan, Leivoen Danne

Macaraig, Patricia Mae
Mariñas, Rhea Mae
Panaligan, Mariane
Ulid, Jhamaica
____________________
Researchers

Name (Optional): _________________________________________

Instruction: Put a check (✔) in the box that corresponds to your answer.

Indicator: 4 – Highly Effective

3 – Effective
2 – Ineffective
1 – Highly Ineffective
Part I: Effectiveness of cost reduction initiatives

Production Efficiency 4 3 2 1

1 Cost reduction initiatives improves the labor output rate.

2 It enhances the utilization of resources.

3 It improves the production efficiency.

4 It reduces the total cost in food production.

Waste Reduction

1 Cost reduction reduces defective products.

2 It develops human ability to its fullest capacity.

3 It utilizes facilities and machines.

4 It eliminates waste.

Part II: Effectiveness of food quality control

Regulatory Compliance 4 3 2 1

Food quality control ensures regulatory compliance, particularly

1
in terms of food safety.

It upholds the highest standards of industry regulations by

2 ensuring that food products meet established criteria for quality
standards.

It consistently meets the regulatory requirements set by

3 relevant authorities and ensures compliance with legal
guidelines.

It maintains adherence to regulatory guidelines, safeguarding

4
consumer safety.

Product-Related Characteristics

Food quality control contributes to enhancing the appearance

1
of food products.

2 It helps in enhancing the taste of the food product.

3 It promotes in enhancing the aroma of the food product.

 It improves in ensuring the desired nutrient content in food
4
products.