CHAPTER 1:

PROBLEMS AND ISSUES

INTRODUCTION

Problems with polluted air and poor indoor air quality have

been known for decades. But in the past few decades these

problems have grown much worse, especially for workers in

offices, whether in office buildings or in-plant offices. And

some of these problems, such as toxic mold growth, can affect

people at any worksite. the symptoms of poor indoor air quality

are They can be general, like headaches, unusual tiredness, dry

or irritated throat, coughing, itching or burning eyes, skin

irritation, or even dizziness or nausea. (Sometimes these

symptoms are lumped together and called Sick Building

Syndrome.), They can be highly specific, like chest tightness,

fever, chills, or muscle aches and pains. Some give rise to

diagnosed illnesses or conditions such as Legionnaire’s Disease,

occupational asthma and other respiratory diseases. (These are

called Building Related Illnesses.)the cause Toxic chemicals

used in the workplace. Toxic molds, which can grow in warm,

moist areas, such as basements and air ducts Poorly designed or

poorly maintained HVAC systems (heating, ventilation and air

conditioning systems). Many workplaces have a ventilation system

which is not so much designed, but just sort of happens. This is

especially true if the plant or building you are working in was

built for another purpose, and then converted or adapted to its

current uses. If you are working in a large plant area, with few

or no walls or partitions, look at the number and sizes of

exhaust fans along the walls and in the ceiling, and look at the

number and sizes of the windows and doors which are supposed to

let air in? Are there enough of them? Are they properly placed

so that everyone working on the shop floor can get enough fresh

air, Exhaust ventilation is important to safely deal with both

smoke and grease. Factors in the design of such systems include

the flow rate (which is a function of the fan speed and exhaust

vent size) and noise level, Foodservice exhaust ventilation for

commercial kitchens and restaurants is typically engineered to

building and kitchen specifications. Exhaust hood systems are

designed to remove cooking or steam vapors from the kitchen and

replenish with tempered fresh air. Proper ventilation is

important for the safety of the kitchen and the health of

everyone in the establishment.

TIME CONTEXT

The study is all about the Ventilation Problem in Bistro

360 in General Tinio , Cabanatuan City , it was a result of the

observation of the researcher during his on the job training

program in the said establishment , the period of his stay in

the hotel was during the month of ____ and ended up

to_________2017 with approximately 600 hours. I was assigned as

a waiter in the said establishment.

POINT OF VIEW

The trainee was assigned as a waiter , The trainee

experienced some of the problems in the Bar since the bar is an

open bar , wherein there is no effective ventilation system ,

costumers are experiencing hot environment during the time when

there are too many customers , some of the costumers drink

outside the premises. In general many of the costumers are not

fully satisfied in their stay at the bar , they cannot drink and

dine well at the bar.

STATEMENT OF THE PROBLEM

This study would like to discuss the ventilation problem of

Bistro 360 in Cabanatuan City

Specifically , it aims to answer the following questions:

 1. What could be the effects of poor ventilation to the

customer satisfaction in Bistro360 Cabanatuan City?

2. What could be the most effective way in minimizing poor

ventilation problem in Bistro 360?

OBJECTIVES OF THE STUDY

This study aims to discuss the ventilation problem of

Bistro 360 in Cabanatuan City specifically Bistro 360 has the

following goals to consider:

1. To identify the effects of poor ventilation to the customer

satisfaction in Bistro360 Cabanatuan City?

2. To identify the effective way in minimizing poor

ventilation problem in Bistro 360

CHAPTER II

BACKGROUND OF THE STUDY

HISTORY
 Bistro bar was established thru the effort of the family ,

it was started as a family business since the family were very

fond in a night life. The restaurant was the bar opened in

General Tinio in Cabanatuan City with and it was met with warm

support by the city folks. The business prospered and allowed

husband and wife to support their growing family. It became a

place of good memories and celebration. . Through the years

the business has grown and expanded;

Bistro bar sits in the gateway to the City of Cabanatuan. It

stands within 300 sq.m of land. It is 2 kms. away from the

Central Bus Station and less than 1 km from the heart of the

city where the Cabanatuan City Cathedral are located.

COMPANY OPERATION

The bar is open every day from 10:00 in the morning and

closed at 11:00 in the evening, they offers drinks and food

while listening to the music every night. The establishment is

composed of 12 waiters /waitresses and runs personally by the

owner of the bar.

VISION
“To be the Place of Luxury of choice, now and for generations!”

MISSION

1. We will consistently provide absolute guest delight with

excellent food and service in a clean and safe environment.

2. We will bring out the best to our team members by providing

them with a happy, safe and productive environment as well

as the opportunity for personal and professional growth.

3. We will work together to provide our business partners

continuous profit and to ensure business longevity and

growth.

4. We will share and help improve the quality of life in the

community that we serve.

OUR CORE VALUES

Guest

We are Guest Driven. They are our Top Priority!

People

God Fearing (May Takot sa Diyos)

Integrity and Honesty (Matuwid at may Katapatan)
Respect and Fairness (May Paggalang at walang Kinikilingan)
Responsibilty and Result (Maasahan at may Kabuluhan)
Hardwork and Teamwork (May Sipag at Tiyaga at may Pagkakaisa)
Malasakit
Initiative (May Pagkukusa)
Excellence (Uliran at Katangi-tangi)
PROBLEM DEMONSTRATION

The trainee noticed that the bar every night is full of

people hanging around , they have a customers that has an ages

from 25 to 42 years old, they love to hear music every night

ordering beer and chatting with their friends, since the bar is

almost 300 square feet only , and having a capacity of 50

persons, when in peak hours , customers consumed the 50 rooms

capacity , thus the room were congested and heat generated from

the smoke and people inside felt lack of ventilation. Congested

in the room ,customers used the outside of the bar

CHAPTER III
CASE ANALYSIS

ALTERNATIVE COURSE OF ACTION

In order to resolve the problem in the bar regarding

ventilation problem , the following alternative course of action

should be implemented:

1. Put an additional electric fan inside the bar

2. Expansion of the bar

3. The bar should be fully air conditioned .

CONSTRAINTS

Some limitations are found in the study

1. Lack of Budget

2. Lack of Space

CHAPTER IV
PROPOSED SOLOTION

PROPOSED SOLUTION

In order to resolve the problem in ventilation of Bistro

360 Bar in Cabanatuan City

1. widens the spaces of the bar necessary for the customers need

2. utilized the outside portion of the bar

3. extension of the bar premises for customer satisfaction

demand.

SWOC ANALYSIS

Strength

Bistro 360 strengths lie in that it has a dominant position

in domestic market and achieving high brand loyalty in

Philippines. Bistro 360 also has experienced managers who assist

the bar operation to their success. They value quality over

anything, so they can sustain the loyalty of their customers.

Weakness:

The bar is facing a lot of weaknesses in their operations.

First, it is the inability to coordinate the activities between

their employees. They also have trouble at selecting suitable

locations. Another problem is that, the bar does not fully

utilize its resources to the best results, their staff turnover

rate is high.

Opportunity:

Customer service will definitely increase and potential

customers may be attracted.

 Challenges: There will be an ongoing supervision and

continuous maintenance

SURVEY (DOCUMENTED EVIDENCES)

Name__________________________

Part 1

Below is your profile, kindly put a check mark that

corresponds to your answer

Age:

20-30 years old_____

31-40 Years old_____

41-50 years old_____

51- above__________

Gender:

Male____________

Female__________

Civil Status:

Single ____________

Married___________

Widow/er__________

Separated_________

Reason for Bar Hopping

To drink____

To be entertained____

To be with friends____

Part II Ventilation problem of Bistro 360 in Cabanatuan City.

Direction:

Kindly put a check mark on the spaces provided that constitutes

your answer

Below is the guide to be followed:

5 – Strongly agree

4 – agree

3 – moderately agree

2 – disagree

1- Strongly disagree

Effects of poor ventilation to the customer satisfaction in

Bistro360 Cabanatuan City

Effects 5 4 3 2 1
1. customers transfer to another bar
2. customers transfer outside the bar to drink
3. less profit in the part of the bar
4. unwanted odor inside the bar
5. flaring tempers from customers as well as
employees.

Effective way in minimizing poor ventilation problem in Bistro

360

way 5 4 3 2 1
Additional
electric fan
inside the bar
Additional air
conditioning
units in the
area
Expansion of the
bar
 DATA ANALYSIS

Profile of the Respondents

Age

29%
51-above 31% 20-30 years old
20-30 years old 31-40 years old
41-50 years old
27% 51- above
41-50 years old

12%
31-40 Years old

There were 31% whose ages ranges from 20-30 years old , 29%

were 51-above , 27% are 41-50 years old and 12% are with 31-40

years old.
 Gender

Male
41% Females Female

59%
male

There were 59% males and 41% females

Civil Status
9%
Separated

10%
Widow/er
Single
Married
23% 59% Widow/er
Married Single
Separated

There were 59% single , 23% are already married, 10 % were

widow/er and 9% were separated.

 Reason for bar Hopping
11%
to be with friends

25% To Drink
To be To be entertained
entertained
64% To be with friends
To Drink

In their reason why they bar hop is , 64% said they want to

drink, 25% to be entertained, and 11% are to be with friends.

Effects of poor ventilation to the customer satisfaction in

Bistro360 Cabanatuan City
Effects 1 2 3 4 5 percentage
(strongly (disagree) (moderately (agree) (Strongly
disagree) agree) Disagree)
1. customers 0 0 0 15 35 4.70 D
transfer to
another bar
2. customers 0 0 0 5 45 4.90 B
transfer
outside the
bar to drink
3. less 0 0 0 3 47 4.94 A
profit in the
part of the
bar
4. unwanted 0 0 0 25 25 4.50 E
odor inside
the bar
5. flaring 0 0 0 10 40 4.80 C
tempers from
customers as
well as
employees.

The tables shows that effect of ventilation problem in the

Bistro 360 in Cabanatuan City according to the customers and

based on their observations , that they believe that poor

ventilation in Bistro can leads to less profit on the part of

Bistro 360 with 4.94 in weighted mean , next is customers

transfer outside the bar to drink with 4.90 in weighted mean ,

followed by possibility of flaring tempers from customers as

well as employees with 4.80 in weighted mean , next is customers

transfer to another bar with 4.70 in weighted mean and the last

is unwanted odor inside the bar with 4.50 in weighted mean.

The acceptance value id from 0-2.50(Strongly disagree) and

2.51- 3.05 (disagree) 3.06- -3.85 ( moderately agree) 3.86-4.05

( agree) and 4.06-above ( strongly disagree) . findings revelead

that the ventilation problems in Bistro bar can cause problems

in the Bar itself because they may loss their costumers as well

as their profit because many of the customers felt uncomfortable

in their stay in the Bar , thus it may results to drink outside

the bar premises or find other bar to drink and worst the hot

environment may cause flaring temper among their customers.

 Effective way in minimizing poor ventilation problem in Bistro
360
way 1 2 3 4 5 percentage
(strongly (disagree) (moderately (agree) (Strongly
disagree) agree) Disagree)
Additional 0 0 0 3 47 4.94 A
electric fan
inside the
bar
Additional 0 0 0 25 25 4.50 C
air
conditioning
units in the
area
Expansion of 0 0 0 10 40 4.80 B
the bar

The table shows , the effective way in minimizing the poor

ventilation problem in the Bar , they recommended that

Additional electric fan inside the bar with 4.94 in weighted

mean followed by expansion of the bar with 4.80 in weighted mean

and the last is Additional air conditioning units in the area

with 4.50 in weighted mean.

The acceptance value id from 0-2.50(Strongly disagree) and 2.51-

3.05 (disagree) 3.06- -3.85 ( moderately agree) 3.86-4.05 (

agree) and 4.06-above ( strongly disagree), findings revealed

that in order to minimize the problem of the Bistro Bar 360

regarding their poor ventilation problem is having an additional

exhaust fan and industrial fan that can suffice the needed

ventilation of the bar. One recommendation if the management can

be able to comply is construction of additional area for the

bar.

CHAPTER V
SUMMARY CONCLUSIONS AND RECOMMENDATION
SUMMARY

The study is all about the Ventilation Problem in Bistro

360 in General Tinio , Cabanatuan City , it was a result of the

observation of the researcher during his on the job training

program in the said establishment , the period of his stay in

the hotel was during the month of and ended up to_________2017

with approximately 600 hours. I was assigned as a waiter in the

said establishment.

Specifically , it aims to answer the following questions:

1. What could be the effects of poor ventilation to the

customer satisfaction in Bistro360 Cabanatuan City?

2. What could be the most effective way in minimizing poor

ventilation problem in Bistro 360?

CONCLUSIONS

The effect of ventilation problem in the Bistro 360 in

Cabanatuan City according to the customers and based on their

observations , that they believe that poor ventilation in Bistro

can leads to less profit on the part of Bistro 360 and

customers transfer outside the bar to drink , it also resulted

to possibility of flaring tempers from customers as well as

employees and unwanted odor inside the bar .

The effective way in minimizing the poor ventilation

problem in the Bar , they recommended that Additional electric

fan inside the bar , expansion of the bar and the last is

Additional air conditioning units in the area.

RECOMMENDATION

1. The recommended solutions by the respondents regarding the

poor ventilation problem in Bistro Bar should be

immediately implemented since they are the one affected and

felt the problem during their stay in the bar so that

increase in profit is attained.

2. An expansion of the bar should be studied see to it that if

there is an additional space is feasible so that customers

will not be congested in the bar and avoid poor ventilation

in the bar.
3. Another study should be conducted in order to further

determine the extent of the problem experienced by the

Bistro 360 Bar in their ventilation problem that affects

the customer’s satisfaction.