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.