Advisers

Mary Joyce C. Cabiles, MPA

Discipline

Hospitality Management

Abstract

This study explore the food service operations of small-scale businesses in Barangay Kaligayahan, Quezon City as basis for creating profitability plan. Small-scale food service businesses play an important role in local economy by providing employment and affordable food options. However, these businesses often face challenges related to service efficiency, food quality, inventory and resource management and cost control. Understanding their current operational practices and challenges is important to help improve their performance and long-term sustainability. The researchers used a descriptive quantitative research design. A total of 16 small-scale food service business owners or managers were selected using purposive sampling. Data were gathered through self-made survey questionnaire that was validated by experts and pilot tested to ensure clarity and reliability. The data were analyzed using frequency and percentage, weighted mean, Likert scale and ranking. The findings show that most respondents are owners, young adults with 3-4 years of service. Food service operations were rated as acceptable in terms of service efficiency, quality of food products, inventory and resource management and cost control. Respondents highly valued timely service, food safety, proper storage of ingredients, careful use of resources and regular monitoring of food costs. The most common operational challenges identified were high cost of ingredients and limited menu choices. The researchers recommended to expand menu variety based on customer preferences, strengthen cost and resource management, enhance service efficiency and maintain consistent food quality. Attending short courses or workshops, improving supplier selection and regularly gathering customer feedback are also recommended.

Keywords

food service of small scale business