METHODOLOGY

This study. It

chapter includes locale,

represents the

the

Methodology on research

of

the

discussion

design, research

research

research

instrumentation,

procedure and analysis of data.

Research Design The researcher will use the descriptive survey,

utilizing structured questionnaire and in-depth interview as instruments for gathering data. This study sought to gather quantitative data and analyze the relationship of variables under this study.

Research Locale This study will be conducted in the food service establishments in Valencia City, Bukidnon. Data will be gathered from the regular customers and crews and staffs in Roadhouse caf, Chilliz caf, Jocels Garden & suites.

Research Instrumentation The questionnaire will consist five parts for data gathering. The first part will look into the profile of the regular customers The second who part dine will in deal the with food the

establishments.

characteristic of the food establishment. The third part focuses about the standard servicing practices in the

establishment. The fourth part will emphasize the styles of table services that the establishment executes. And the fifth will regard with the table setting and with the food and wine serving, there will also be a menu planning that will be evaluated by the manager.

Research Procedure The research study will begin with coordinating the manager, as well as with the waiters/waitresses of the selected food service establishments. The questionnaire will then be distributed to the management and to the regular customers who usually dine in the establishment for them to evaluate. Once the accomplished questionnaires will be retrieved, an in-depth interview will follow. The

respective their

management in

will Fine

then Dining The

be

asked the

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execution of

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instrument

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retrieved after a month. The researcher will require for the permission of the management to conduct of an

observation whenever there is fine dining in the said establishment. The execution of fine dining will be

observed accordingly; that varies to the standard that it follows.

Analysis of Data To answer problems 2, 3 and 4, the researcher will be using frequency, percentage and means. To find out whether the execution in fine dining has a significant relationship with the characteristics of the food service establishments. Correlation analysis will be used

utilizing software available.

Republic of the Philippines Central Mindanao University University Town, Musuan, Maramag Bukidnon March 1, 2012 To the respondent: Sir/Madam ,
Greetings! As part of our subject in HRM 95 (Methods of Research), we are hereby required to conduct a research study primarily focuses on the topics or subject matter that is related to our course. In this connection, I Wrechelle Love A. Magbojos, a third year student from Central Mindanao University, taking up Bachelor of Science in Hotel and Restaurant Management would like to request from your good office to allow me to gather data from your crew and staffs, as well as to your regular diners as to be part of my study pertaining on the Fine Dining Execution of various restaurant in Valencia City, Bukidnon. It is anticipated that the fallouts of this research study can contribute significant insights on standard and proper etiquette in fine dining. I am hoping for your favorable approval in this manner. Thank you and God Bless!

Sincerely Yours, WRECHELLE LOVE A. MAGBOJOS REASERCHER

Noted by: RUBIE ARROYO, DM Instructor

Fine Dining Executions in various food establishments in Valencia City.

QUESTIONAIRRE

Part I. Personal profile of regular customers. Instruction: please fill in the blanks with the correct answers. 1. Name:_____________________________________ 2. Sex:_______________ 3. Civil Status:____________ 4. Monthly income:_________________ 5. Religion:____________________ 6. Educational Attainment:_________________

Part II. Characteristic of the food establishment : Instruction: Please out a check on the following. Check more than one response in any question where necessary.

1. Is the food that is served appropriate for fine dining? __Yes __No

2. Is the actual servicing follows standard procedure? ___Yes ___No 3. Is the location accessible? ___Yes ___No 4. What appropriate amenities are available in the establishment? ___wine bar ___open kitchen ___ Private Party Rooms ___ Temperature control wine room ___Fire place 5. How many waiters are usually waiting per table in a fine dining? ___1 ___2 ___3 ___4 ___5

Part III. Standard Servicing Practices. Instruction: Encircle the number that is practiced in execution of servicing in the your establishment.

1- Always 2- Often

3- Rarely 4- Never 1. Handling of guests is strongly implemented in

standard operating procedure. 1 2 3 4

2. Customers are informed about the menu. 1 2 3 4

3. Waiters have enough knowledge about the dishes offered. 1 2 3 4

4. Waiters have enough knowledge about wines, and other beverages. 1 2 3 4

5. Customers are always assisted to their table. 1 6. 2 3 4 always listen to customers

Employees sympathetically. 1 2 3

7. HACCP method are well implemented. 1 2 3 4

8. Appropriate utensils for fine dine are used in the dining.

Part IV. Styles of Table Services Instruction: please check each of the items which you think the most common table services is executed in the fine dining service.

TABLE SERVICES A. Russian service B. American service C. American or Country Style service D. English service E. Apartment or blue plate service F. Tray service G. Family service H. Buffet service I. French service

CHECK

J. Banquet service K. Chinese (lauriat) service L. Japanese service

Part V. Table Setting and food & wine serving Instruction: please check each of the items which you practice in your fine dining service. TABLE SETTING AND FOOD & WINE SERVING 1. Dining table is covered with best linen. 2. Place plate is set in each cover. 3. Flatware is placed on both side of the place plate. 4. Each course has its own set of flatware 5. Maximum of three wine glasses is placed in the table. 6. Large dinner napkins are use and folded plainly and fancily. 7. Elegant decorations are placed in the table. 8. One waiter for every six guest. 9. Table service is provided in the dining room. 10. Water is provided before the guest sits down. CHECK

Instruction: Sequence the following on how you do your menu pattern in a fine dining. Please put 1-7 numbers before the word.

____Appetizer ____Soup ____Entree

____Salad ____Main dish ____Dessert

____After-dinner