Authors :
Quintina D. Gono
Volume/Issue :
Volume 5 - 2020, Issue 4 - April
Google Scholar :
https://goo.gl/DF9R4u
Scribd :
https://bit.ly/2UYQOzS
Abstract :
The study concentrated on determining the
extent of food technology management practices and the
levels of clientele satisfaction among food establishments in
Surigao City. It examined the presence or absence of
significant differences among these practices and clientele
satisfactions, as well as the presence or absence of
significant relationship between them. The formulation of
the Technology Management Philosophy and the
development of educational program were also pursued.
The respondents were the management personnel and
customers of the respective food establishments. They were
made to answer the researcher-made instruments which
content were based on the variables of interest. The
gathered data were statistically analyzed using the
frequency, ordinal rank, mean, correlated and repeated
ANOVA, Scheffé posteriori test, Pearson r correlation, and
t-test. The hypotheses were tested at 5% margin of error.
The study disclosed the findings that the food
establishment in Surigao City were practicing always most
of the technology management operations and their
customers were much satisfied only on food preparation,
safety, and safety. There were significant difference in the
extents of their practices and the levels of their clientele
satisfaction. Each of these management practices and
satisfaction differed among the food establishments, while
there was the significant relationship between the practice
in recruitment and hiring of personnel and the clientele
satisfaction on food preparation and safety. Moreover, the
technology management philosophy that “people in the
organization creates the quality of business technology
management operations” was formulated. With these
findings, the teacher education program was designed and
proposed for implementation.
Keywords :
Food Technology; Management Practices; Clientele Satisfaction; Food Establishments; Surigao City.
The study concentrated on determining the
extent of food technology management practices and the
levels of clientele satisfaction among food establishments in
Surigao City. It examined the presence or absence of
significant differences among these practices and clientele
satisfactions, as well as the presence or absence of
significant relationship between them. The formulation of
the Technology Management Philosophy and the
development of educational program were also pursued.
The respondents were the management personnel and
customers of the respective food establishments. They were
made to answer the researcher-made instruments which
content were based on the variables of interest. The
gathered data were statistically analyzed using the
frequency, ordinal rank, mean, correlated and repeated
ANOVA, Scheffé posteriori test, Pearson r correlation, and
t-test. The hypotheses were tested at 5% margin of error.
The study disclosed the findings that the food
establishment in Surigao City were practicing always most
of the technology management operations and their
customers were much satisfied only on food preparation,
safety, and safety. There were significant difference in the
extents of their practices and the levels of their clientele
satisfaction. Each of these management practices and
satisfaction differed among the food establishments, while
there was the significant relationship between the practice
in recruitment and hiring of personnel and the clientele
satisfaction on food preparation and safety. Moreover, the
technology management philosophy that “people in the
organization creates the quality of business technology
management operations” was formulated. With these
findings, the teacher education program was designed and
proposed for implementation.
Keywords :
Food Technology; Management Practices; Clientele Satisfaction; Food Establishments; Surigao City.
