Advisers

Roland Rambo B. Jayoma, MBA, CHP

Discipline

Hospitality Management

Abstract

This study examined food-safety practices at Classic Savory, a Filipino-Chinese restaurant, as a basis for developing standard operating procedures for start-up restaurants. It considered the integration of traditional culinary operations and modern safety protocols and emphasized food safety as important to customer trust, organizational credibility, and business sustainability. The study used a descriptive-correlational design. A total of 30 employees from Classic Savory branches in Quezon City were selected through convenience sampling. Data were collected using a validated questionnaire and analyzed using percentage, weighted mean, and Pearson’s r to examine relationships among food-safety practices and reported outcomes and inform procedures for new restaurants. Most respondents were aged 23–27 years (78%), male (64%), had completed their studies (48%), and worked full-time (100%). Most earned ₱10,001–₱20,000 per month (88%), and 48% had been employed for less than a year. Respondents agreed on the importance of food handling, hygiene, training, and compliance with standard operating procedures. Reported challenges included time constraints during busy periods (48%), inadequate equipment or materials (29%), and insufficient incentives or recognition (23%). Among Classic Savory’s 25 full-time employees, most were men in their 20s who earned less than ₱20,000 per month. Respondents supported the restaurant’s food-safety practices and standard procedures for preparation, storage, cleaning, monitoring, and compliance, but reported time constraints during busy periods, inadequate tools, and low motivation. The study recommended process improvements, sufficient resources, and staff incentives to strengthen temperature monitoring, handwashing, safety compliance, and employee retention.

Keywords

hygiene, training, food handling, preparation, sop compliance