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BEST SANITATION PRACTICES OF SMALL MEDIUM SCALE FOOD

BUSINESS ESTABLISHMENT:
The Case of

A Case study
Submitted to the Faculty of the
College of International Tourism and Hospitality Management
Lyceum of the Philippines University Cavite

DELA CRUZ, JUAN

BS IHM with specialization in Travel and Tourism Management
OCTOBER 2019

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Abstract

BEST SANITATION PRACTICES OF SMALL MEDIUM SCALE FOOD

BUSINESS ESTABLISHMENT:
AN OBESERVATION ANALYSIS OF THE
______________ ESTABLISHMENT

Juan Dela Cruz

Proponent

This part includes the scope of the case study; areas of concentration, result,
conclusion and recommendation

Keywords:

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TABLE OF CONTENTS

Page

TITLE PAGE………………………………………………………………….…… i

ABSTRACT……….……………………………………………………….….…... ii

TABLE OF CONTENTS………….………………………………………………. iii

BACKGROUND OF THE STUDY…………………………….……………..…... 1

FOOD SERVICE IN THE PHILIPPINES…………………...………………….….. 2

SMALL TO MEDIUM SCALE FOOD BUSINESS………………..…………..…. 3

SANITAION POLICIES…………..…………………………………………..…… 4

OTHER RELATED ISSUES……..…………………………………………..…….. 5

THE ---- ESTBALISHMENT……………………………………………………….. 6

STATEMENT OF THE RESEARCH PROBLEM……………………………….......7

RESULTS AND DISCUSSION………………………………...……………......…..8

CONCLUSION…..…………………………………………………………….....…..9

RECOMMENDATIONS……...…………………………...…………………..……..10

REFERENCES…………….……………………………………..........................…..11

GALLERY………………………………………………………………………..…..12

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INTRODUCTION

I. BACKGROUND OF THE STUDY

The food service industry incorporates the majority of the activities, services, and

business capacities engaged with preparing and serving food to individuals eating away

from home. This includes a wide range of restaurants from fine dining to fast food. It also

includes institutional food operations in areas, such as schools and hospitals, as well as

other specialty vendors such as food truck operators and catering businesses. In other

words, the food service industry is composed of all forms of food retail. This includes fast-

food chains, food kiosks, cafes, bars, take-out and delivery stores, and full-service

restaurants. According to Marx (2016), the food service industry comprises of numerous

players to monitor, many different channels for getting items to market, and many different

strategies that can prompt achievement or disappointment in the space. Add to that the fast

pace of progress in food service industry technology as well as an ever-changing regulatory

environment, and it all adds up to a big challenge for new and everything signifies a major

test for new and even settled makers and merchants in the food service industry.

The history of the food service industry, the modern concept of preparing food as a

specialty and a type of business can be followed right back to at least the 11th century with

medieval guilds. Guilds were comprised of different kinds of merchants and craftsmen,

and each guild provided a specialized good or service to the community. The guilds

established more of an organized system within local economies and allowed people to

purchase and trade from a variety of highly specialized vendors. Bakers and butchers are

just two instances of specialized food craftsmanship. Guild members would pass on their

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insight to new generations by hiring apprentices. These apprentices would train under the

established experts and learn the specific skills required of the profession. The guild system

eventually fell out of favor in economic systems, but the concept of the apprenticeship is

still very common in the culinary profession today, and many young chefs learn their craft

through mentorship and job shadowing under the guidance of experienced chefs and food

professionals.

II. FOOD SERVICES IN THE PHILIPPINES

The food service industry in the Philippines is growing at a phenomenal rate and

everyone seem wants to be part of it. According to Masigan (2019), The Philippine food

service industry, in 2016, generated P535.9 billion in revenues on the back of 84,503 food

outlets operating in the country. This year, revenues are seen to top P616 billion with 3,126

more food service establishments in operation than there were in 2016. The food service

industry is seen to expand in tandem with the growing population and rising incomes. For

the year 2020 and 2021, revenues are seen to reach P637.3 billion and P656.5, respectively.

The insatiable demand for food comes from our enormous population of 106.5 million

whose median age of 24.3 years old is the prime age for eating out. There are 4,875

newborn Filipinos added every day.

The foodservice market in Philippines is highly driven by the rise in value-conscious

consumers willing to try new restaurants with a wide range of menu options including

interesting international and local cuisines, which also cater to an increasingly busy

lifestyle, will likely find favor in this market going forward. With a strong economic

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performance in recent years and the increase in the number of foodservice establishments,

the sales in the Philippines foodservice market continued to increase. Moreover,

establishments increased due to a rise in the frequency of eating out influenced by the

growing affluence, increasingly busy lifestyles, the desire for convenience and the entry of

several international brands in the Philippines foodservice industry. The Hongkong and

Shanghai Banking Corporation (HSBC) Holdings PLC also forecasts that by 2050, the

Philippines will become the 16th largest economy in the world, the 5th largest economy in

Asia, and the largest economy in Southeast Asia. In Philippines’ rising economy, American

multinational investment banking firm Goldman Sachs lists the Philippines as one of the

21st century ‘Next Eleven’ economies based on macroeconomic stability, political

maturity, the openness of trade and investment policies, and the quality of education. By

2030, the Philippines is expected to become a $1 trillion economy according to

Washington-based analytics firm IHS Global Insight based on its latest “Sovereign Risk

Review.” The country is the only sovereign in Asia that got a positive action from IHS. In

retail sector, in the recent years, the rapid modernization and expansion of the Philippine

food retail industry have led to the increase of national and upscale supermarket chains

throughout the country. The use of improved cold chain and distribution systems in these

modern supermarket chains also allow better storage options for imported food that offers

superior quality, variety, and reliability to the generally more upscale and demanding

supermarket customers. These retail chains provide lucrative opportunities for imported

and high-value food items in the Philippines through their fast product turnover, growth

and wide market base. Retail is expected to account for one-fifth of the Philippines’ GDP

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by 2025, as the BPO industry helps boost the local economic growth. In Philippines food

service sector, the growing demand for convenience has led to the expansion of the

Philippine food service industry in the form of fast-food restaurants and casual dining

restaurants. Full-service restaurants are also growing, especially in fashionable shopping

or dining areas in Metro Manila. Competition in this segment is keen, with restaurant

operators always interested in new and exciting menu ideas to attract customers. Based on

the 2012 nationwide Census of Philippine Business and Industry (CPBI), the Philippines

food service industry amounts to roughly US$7.2 Billion with an estimated 15% to 20%

annual growth over past decades. In Philippines’ food processing sector, food accounts for

nearly half of the total output of the country’s manufacturing sector, which contributes

around 23-24% of the annual GDP. With an average annual growth rate of 8-10%, the food

manufacturing industry has been identified by the Philippine government as a priority

sector for attracting foreign investment under special economic zones. As of 2016, the

Philippines’ food manufacturing growth remains the second fastest in ASEAN. The Japan

External Trade Organization (JETRO) reported that the Philippines has become a favored

country for Japanese manufacturers given its low production cost, which is considered as

one of the lowest in Asia. Labor productivity has significantly increased by as high as 6%

in 2015. As of 2015, the Philippines’ Food and Drug Administration (FDA) tallied around

12,000 food processing establishments nationwide, most of which are owned by single

proprietors. This is common among micro, cottage, and small industries.

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III. SMALL TO MEDIUM SCALE FOOD BUSINESS ESTABLISHMENT

THIS PART MUST DISCUSS THE IMPORTANCE OF THE SMALL TO MESIUM

SCALE FOOD BUSINESS IN THE INDUSTRY. IT SHOULD INCLUDE

ADVANTAGES AND DISADVANTAGES OF THE OPERATION AND THE

MANAGEMENT SYSTEM. CITE ATLEAST 3 SMALL TO MEIUM SCALE OF

BUSINESS THAT MADE MARK ON THE IMAGE OF A CERTAIN COMMUNITY

OR PLACE.

IV. SANITATION POLICIES IN THE COUNTY AND OTHER RELATED

ISSUES

THIS INCLUDE THE MOST UPDATED POLICY THAT EXISTSIN THE COUNTRY

OR ORDINANCE THAT BEEN IMPLEMENTED BY THE LOCAL GOVERNMENT

CONCERNING FOOD SANITATION SUCH AS TOURIST ARRIVALS AND

SUSTAINABLE TOURISM. IT SHOULD ALSO DISCUSS RELATED ISSUES ON

THE IMPLEMENTATIONS OF SANITATION STANDARDS IN THE COUNTRY

AND IN THE PLACE

V. THE ------ ESTABLISHMENT

THIS PART MUST SHOW THE HISTORY OF THE SELECTED ESTABLISHMENT.

IT SHOULD ALSO INCLUDE ITS STATUS IN THE SOCIETY, ITS STRENGTHS

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AND ITS WEAKNESSESS. THIS PART MIGHT INCLUDE THEIR FINANCIAL

STATUS, ITS INFRASTRUCTURES AND THE LIKE

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VI. STATEMENT OF THE RESEARCH PROBLEM

1. What is the profile of the Employees of the said establishment in terms of

a. Educational attainment

b. Age

c. Gender

d. Years of experiences in the service establishment

2. What is the profile of the business establishment in terms of

a. Type of ownership?

b. Years of operation?

c. Types of food commonly served?

d. Equipment used on the operation specifically in the kitchen?

3. What are the best sanitation practices of the establishment when it comes

to handling food?

4. What are the gaps observed from the operation and from what is conveyed

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by the establishment?

5. What are the recommendations for improvement to uplift the sanitation

malpractices of the establishment

VII. RESULTS AND DISCUSSION\

a. Profile of the employees and the establishment

b. Best practices

c. Gaps present: Observation vis a vis interview answers

VIII. CONCLUSION

IX. RECOMMENDATION WITH POSSIBLE OUTPUT

X. REFERENCE

XI. RESEARCH GALLERY

THIS INCLUDES PICTURES AND DOCUMENTS USED IN THE EXECUTION OF

THE RESEARCH WORK

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