Management Practices among Commercial Food Service Operators in Maramag Bukidnon

The main objectives of the study were to determine the management practices of selected commercial food establishments in Musuan, Bukidnon. Specifically, this study aimed to: (1) identify the profile of the selected commercial food service operators and selected workers; (2) determine the different management practices observed in selected commercial food services (3) determine the level of awareness of the workers/proprietors on the implementation of municipal ordinances with regards to the food service operators; (4) determine the factors affecting the management practices in commercial food service operators; and (5) identify major problems of the selected commercial food service operators. The respondents of the study were the 24 owners and employees of 15 selected food service establishments. Data were presented by means of frequency counts, means, and percentages. Analysis of data revealed that majority of the respondents were 40 years and below and almost all were female. Majority of the food service operators attended seminar on food handling. More than four-fifth of the food establishments were of single proprietorship type of business and had been on operation for more than 10 years. More than three-fifth of the food establishments employed 1 to 3 workers serving more than 50 clienteles daily. The respondents “agree†that they were aware and had implemented the municipal ordinances on the standard requirement of sanitation for food service establishments especially on the following: equipment and utensil; water supply, establishment, dining room, garbage, food handler; refuse collection and disposal; food storage, toilet facilities, kitchen and insect and vermin control. These food management practices include: planning; organizing; personnel management; purchasing, receiving, storing and issuing of supplies; menu planning; food production. In the food service business, handling leftovers; food preparation; used of utensils, food storage. Among the 9 problems presented to the respondents the three most serious problems met were: no medical benefits; no insurance; and no rest day.

 

Keywords - Management practices, management, descriptive design, Bukidnon, Philippines food service operators.