Advisers

Dana France H. Ignacio, PhD

Discipline

Hospitality Management

Abstract

This study aimed to assess the organizational culture of the selected restaurants in Quezon City. This research focused on the demographic characteristics of the employees in relation to age, gender, civil status, educational attainment, position, and length of service. Moreover, this research assessed the perceptions of the employees on the organizational culture in relation to values and beliefs, norms and practices, communication and collaboration, and leadership style. Finally, this research identified the common problems and challenges of the employees in their workplace. A descriptive research design was used in this study. Data were gathered through a structured survey questionnaire distributed to thirty (30) selected restaurant employees. The data collected was analyzed using frequency, percentage, ranking, and weighted mean to establish patterns and overall assessment. A four-point Likert scale was employed to establish the level of agreement of the respondents to statements on organizational culture. The results showed that the majority of the employees are young adults aged 24–29 years, mostly female and single, and college undergraduates. Most of them are in the frontline positions like cashiers and service crew, and have been with the company for one to two years of service in their respective restaurants. The results also showed that the employees have a positive view of their organizational culture. They agreed that mutual respect is practiced in the workplace, there is communication between employees and management, company rules are strictly followed, and established procedures are properly followed. However, it was also pointed out that there are areas that need improvement, particularly in terms of technology-related training and change management approaches. Some employees felt that they require more assistance in coping with changes and new systems. The study concluded that although the restaurants have a positive organizational culture, continuous improvement is necessary for growth and improved employee performance.

Keywords

development plan, demographic profile, organizational culture, restaurant employees, leadership style, communication and collaboration, workplace norms and practices, quezon city