CHAPTER 4

PRESENTATION OF DATA AND INTERPRETATION OF DATA

This chapter presents the detailed questions and answered the questionnaires of this

study. The findings were used as the basis in the formulation of purpose study which was the

challenge facing the new players in the restaurant's industry.

Table 2

Profile of the Respondents

Profile Frequency Percentage

Age
20-28 years old 18 60%
29-36 years old 7 23%
37-45 years old 3 10%
46-53 years old 2 7%
Gender
Male 15 50%
Female 15 50%
Position
Managers 4 13%
Supervisor 4 13%
Rank in File 16 54%
Others 6 20%
Total Respondents 30 100%

Table 2 shows the number of the respondent by the age of the selected restaurant. 60

percent (18 people) of the total population were 20-28 years old, 23 percent (7 people) of total

population were between 29-36 years old, 10 percent (3 people) of the total population were
37-45 years old, and 7 percent (2 people) was 46-53 years old. This indicates that most of the

respondents were aged between 20-28 years old.

The profile of respondents in terms of gender shows the total population of the selected

restaurant. In the table, it shows that there are 50 percent (15 people) of the total population

were female and 50 percent (15 people) of the total population were male. This indicates that

female and male has some population as our respondents in this selected restaurant.

The third one describe the number of respondents by position 51 percent (16 people)

of the total population were in rank in file position, 20 percent (9 people) of total population

were others (agency, casual, cook, on-call) and 13 percent (4 people) of total population was in

manager and supervisor. This indicates that most of the respondents in the selected restaurant

are rank in file position.

 Table 3

Challenges facing of the new players in Restaurant Industry

Money Mean VI

1. Do you think the restaurant has sufficient capital? 2.76 Yes

2. Is the restaurant can support financial sustainability? 2.76 Yes

3. Do you think the restaurant constitute emergency 2.33 Yes

funds?

4. Do you think that the restaurant is profitable? 2.66 Yes

5. Do the restaurant adjust inventory on a weekly basis? 2.49 Yes

Weighted Mean 2.60 Yes

The table 3 shows in terms of money if the restaurant has sufficient capital it focuses

mainly on the capital of the restaurant. It has a modal response of 2.76 with a variable

interpretation of YES. This means that the selected restaurants have sufficient capital.

Regarding the financial sustainability support of the restaurant, it emphasize if the

restaurant can support their status financially in case there will be trouble in terms of financial.

It has a modal response of 2.76 with a variables interpretation of YES. This means that

restaurant can support financial sustainably.

In terms of emergency funds, it emphasizes if the restaurant has it is emergency funds

prepared not only for the restaurant but also including for the staff. It has a modal response of

2.33 with a variable interpretation of YES. This means that the restaurant constitute emergency

funds.
 Table 4

Challenges facing of the new players in Restaurant Industry

Man Mean VI

1. Do you think the restaurant has enough manpower? 2.29 No

2. Do you think the restaurant conducts seminars and 2.96 yes

training for the employees?

3. Is the restaurant evaluating the success of its employee? 2.56 Yes

4. Is the restaurant provides everything those employees’ 2.56 Yes

needs to get the job done effectively?

5. Is the restaurant is helping you to build your self-esteem 2.76 Yes

and be able to have such leadership?

Weighted Mean 2.62 Yes

The table 4 shows in terms of employees, if the restaurant has enough manpower then

it has an advantage in making the restaurant more productive and efficient. It has a modal

response of 2.29 with a variable interpretation of No. This means that the restaurant lacks

manpower.

Regarding the skills and knowledge of the employees, if the employees were trained and

well thought then the Employees will have the initiative to do the task efficiently. It has a modal

response of 2.96 with a variable interpretation of Yes. Therefore the employees of the

restaurant are well trained and Knowledgeable.

 In terms of evaluating the achievements of the Employees, this Evaluation will dictate

how well the employee is doing the task in terms of its efforts. It has a modal response of 2.56

with a variable interpretation of Yes. Therefore the employees are doing well in their tasks and

are being recognized by awards.

Regarding the employee's needs in finishing the task effectively, the employees need to

have sufficient support in terms of machinery or manpower to finish the task effectively and

timely. It has a modal response of 2.56 with a variable interpretation of Yes. Therefore the

employees' needs are fully supported by the restaurant.

In terms of sufficient material in supplying the employee's needs, the employees must

have sufficient and exact materials in finishing the task efficiently. It has a modal response of

2.29 with a variable interpretation of Yes. Therefore the employees are supplied with sufficient

materials.
 Table 5

Challenges facing of the new players in Restaurant Industry

Method Mean VI

1. Do you think restaurant meet the needs and wants of 2.46 Yes
the customer?

2. Do you think the restaurant has a good marketing 2.06 No

strategy?

3. Is the restaurant has proper forecasting and par 2.33 Yes

stocking?

4. Is the restaurant has the standard operating procedure 2.93 Yes

to follow?

5. Is the restaurant has unique selling point? 2.02 No

Weighted Mean 2.36 Yes

Table 5 shows in terms of method if the restaurant meets the needs and wants of the

customer, it has a modal response of 2.46 with a variable interpretation of Yes. Therefore the

restaurant meets the needs and wants of the customer.

Regarding restaurant has a good marketing strategy that the restaurant will acquaint

with the target customer it has a modal response of 2.06 with a variable interpretation of No.

This means that the restaurant doesn't have that efficient and effective marketing strategy.
 In terms of method if the restaurant has proper forecasting and par stacking. It has a

modal response of 2.33 with a variable interpretation of Yes. This means that a restaurant has

proper forecasting and par stacking.

Regarding the method, if the restaurant has standard operating procedures to follow

that has a modal response of 2.93 with a variable interpretation of Yes. These SOP to follow

cover all aspects of your business. This means that the respondents follow the standard

operating procedure of the restaurant.

In terms of method if the restaurant has a unique selling point it has a modal response

of 2.02 with a variable interpretation of No. This means that the restaurant doesn't have that

unique selling point that helps the restaurant.

 Table 6

Challenges facing of the new players in Restaurant Industry

Materials Mean VI

1. Is the equipment of the restaurant is in good condition 2.56 Yes

during operation?

2. Is the equipment of the restaurant are useful and 3.23 Yes

needed?

3. Is the equipment that is being used in the restaurant is 2.39 Yes

convenient for the customers and employees?

4. Is the equipment of the restaurant has in the proper 2.80 Yes

place and easy to locate?

5. Do you the restaurant have the exact component for 2.29 Yes
the materials for the employee?

Weighted Mean 2.65 Yes

Table 6 shows in terms of materials if the equipment of the restaurant is in good

condition during operation, it emphasize the effective and efficient of the equipment in

restaurant it has modal response of 2.56 with a variable interpretation of yes this means that

the selected restaurant are practice in checking the equipment if it has a good condition before

the operation.

In terms of equipment of the restaurant are useful and needed it has a modal response

of 3.23 with a variable interpretation of yes, it focuses to make their job easily this means that

the selected restaurant has useful and needed components.

 Regarding the equipment that is being used in the restaurant that is convenient for the

customer and employee, it emphasizes to ensure the easiest way of the customer and

employee of the selected restaurant. It has a modal response of 2.39 with a variable

interpretation of yes. This means that the restaurant has a good place and the equipment are

convenient for the customer and employee.

Regarding the proper location of the components of the restaurant, it has a modal

response of 2.50 with a variable interpretation, yes, it focuses on the customer for them to

locate it easily. This means that all of the equipment/components of the restaurant are in a

proper place in the selected restaurant.

In terms of the materials, if it has the exact composition of the restaurant for the

employees to work easily, it has a modal response of 2.29 with a variable interpretation of No.

This means that some of the materials in the selected restaurant of its employees are not the

exact components that they need in their daily operation.

 Table 7

Challenges facing of the new players in Restaurant Industry

Machines Mean VI

1. Did the equipment contribute the low cost of the 2.59 Yes
operation?

2. Is the equipment of the restaurant are in good quality? 2.32 Yes

3. Is the equipment of the restaurant are properly clean 2.60 Yes

and well maintained?

4. Is the equipment of the restaurant are functional and 2.80 Yes

operational?

5. Do you think the equipment of the restaurant fit for the 2.56 Yes
daily operation?

Weighted Mean 2.57 Yes

Table 7 shows machines if it contributes to the low cost of the operations. It has a

modal response of 2.59 with a variable interpretation of YES this means that the equipment of

the selected restaurant has a big contribution to the low cost of its daily operation.

In terms of the equipment of the restaurant are in good quality. It has a modal

response of 2.32 with a variable interpretation of YES. This means that the selected restaurant

has good quality equipment for the restaurant of their daily operation.

Regarding the equipment of the restaurant that is functional and operational to support

the daily operation of the selected restaurant, it has a modal response of 2.60 with a variable

interpretation of YES. This means that the selected restaurant has functional and operational

equipment for daily operation.

 Regarding the equipment of the restaurant, if fit for their daily operations of the

selected restaurant. It has a model response of 2.80 with a variable interpretation of YES this

means that the selected restaurant has equipment that is fit for the daily operation.

In terms of equipment of the restaurant are properly clean and well maintained, it

emphasizes providing the equipment to be functional to the daily task operation of the

restaurant. It has a model response of 2.56 with a variable interpretation of YES this means

that the selected restaurant has equipment that is fit for the daily task operations of the

restaurant needs.
 CHAPTER 5

SUMMARY, CONCLUSION, AND RECOMMENDATION

The study was conducted by the researchers to know the challenges facing the new

players in the restaurant industry. The study incorporated the researcher's survey given to the

employees of the selected restaurant. The methodology of this study was divided into two parts

of survey questionnaires.

Summary of Finding

Summary of findings

This study determined the challenges facing of the new players of the restaurant industry. It

was found the most of the respondents are age of 20-28 years old 60%, it means that majority

of the respondents are in rankinfile position with a total population of 54%. The less of number

of the respondents are from the age 46-53 years old with a 7% of a total of the respondents. s

The research get the same percentage of the respondents in terms of gender which has 15% of

the total population were female and 15% of the total population were female the researchers

out that most of the respondents employees who are working in the selected restaurant rated

the establishment a yes for all the variables there includes men, money , method , materials,

machines which means they are facing of this as a challenges but they enhance there strategy

to remain the operation smoothly.

Money

Majority of the respondents answer YES to support the financial of the restaurant. This means

that the restaurant less problem about money.

Man

Majority of the respondents answer YES to provided the needs of the employee. This means the

restaurant support and provides and need to the employees

Method

Majority of the respondents answer YES the employee follow the standard and procedure of the

restaurant. This means the restaurant has a good strategy.

Materials
Majority to the respondents answer YES the restaurant has easy access for the customer and

employee have a good condition and operation. This means that restaurant have a good

convenient for the customer.

Machine

Majority to the respondents answer YES the restaurant contribute the low cost of the operation.

This means the restaurant give the proper clean and well maintained the machine and the daily

operation for the customer.

Conclusion

It was found out that the challenges facing the new players of the restaurant industry to

conclude ranging from the interval challenges to external challenges, though the monetary

challenges although the monetary challenges, lack of labor and the fierce competition add a

burden on running the restaurant business, there are always solutions to solve the problem.

With the perfect service and tasty food provided restaurant can succeed and always stand out

from others, and money can provide the needs of the restaurant such are can fix the equipment

that cannot function money, materials, method, men, machine all of that can provide the needs

of the restaurant and successful on the future.

Recommendations
 Increase the number of employees in the restaurant to have an excessive manpower

and have effective operation.

 Conduct a comparative study on the effects of a directive and non-directive type of

management style in restaurants as they study in just to initially determine the most

common style of management used by the administration of the said establishment.

 Offer incentive benefits of employees.

 Achieving helpful for the employees sustain efforts that include industry leadership and

initiative.

 More accurate methods are needed to assists the employee's intakes of training.

 Every quarterly needs to gather all the employees to follow-up what they have inside of

the employee's handbook.

 Increase the level of work performance to have an excellent (100%) work performance.