CHAPTER 1

The Problem and Its Background

1.1. Introduction

Food parks have been a trend when it comes to fast food businesses. Almost every

place in the country, food parks can be seen and visited. It has been a go-to place for people who

wants to relax, eat and hangout with their friends. Food parks are often open at night and its

common customer targets are the ones who have(s) night shift jobs and the likes to gather with

friends at night. (Quezon City Polytechnic University, 2013)

A food park is a single place that has many food stalls selling different varieties of

foods. It is similar to a food court or canteen but has a relaxing ambiance and has different

themes that's why in every food park that you will visit, it is guaranteed to be "instagrammable"

that millennials nowadays are looking for.

The food park craze here in Malolos started on year 2017.The first food park that

launched here in Malolos is the Yumyard, and the second one is the Kartell food park. And as of

2018 there are seven food parks here but sadly, just like in other businesses, some wouldn't be

successful, same with food parks. Some of those are already closed. But there are some that are

still "tinatangkilik" (of) by Maloleños, and one of them is the GARAJE FOOD PARK.

Garaje food park is located at Marcelo H Del Pilar Ave., Sta. Isabel Malolos,

Bulacan. It launched on October 5, 2017 meaning it's more than a year now. It is very popular in

students, since it is located in front of a school. There are many stalls and variety of foods that

you can choose from. The ratings and views are excellent.
 The researchers choose Garaje Food Park as a place to conduct the study, because as

stated in previews statements, this food park is one of the establishments with a high rate of

success.

1.2. Conceptual Framework

INPUT PROCESS OUTPUT

Visit Profile

Satisfaction of customers in

terms of:

-Food Quality Interview Increase in Productivity

-Service Quality Observation --->how and why?

-Ambiance

- Facilities & Comfort

Figure 1. Research Paradigm

Researchers will focus on the satisfaction of customers in terms of food quality,

service quality, ambiance, facilities and comfort in the Garaje food park. The researchers will use

interview, and observation as instruments in data gathering and it is expected that there is an

increase in productivity after the study.

--->pls explain how and why the expected output is increase in productivity?

1.3. Statement of the Problem

 This study aims to determine the factors why Garaje food park is successful even

there are many “karinderya”, street food vendors near their location. Specifically, the study aims

to answer the following questions:

 What are the products that they offer?

 What are the services that they offer?

 What is the purpose of visiting Garaje Food Park

 Family Bonding

 Meet Friends

 Break from work/ school

 Celebrate an occasion

 Leisure

 Others

 How satisfied are the customers in terms of;

 food quality

 service quality

 ambiance

 facilities & comfort

1.4. Significance of the Study

This study will be conducted with the aim to get more information about Garaje Food

Park and to know the factors behind their success along the possibilities:

 Customers
  This study will help the customers because they will be aware about the products and

services offered by the Garaje Food Park. Also, they will be informed if this

establishment is truly satisfying. --->have you listed ALL products of ALL

concessionaires in the said food park? How will this increase their awareness of

products sold here?

 Business Owners

 This study will help the business owners because they will gain new information on

how the business of Garaje food park is succeeding and they may apply it to their own

business.

 Local Government

 This study will help the local government on promoting the Garaje Food Park as one of

the known food parks in Malolos, and it will attract more people to visit Malolos.

--->how will this be achieved through this study? Will the output of this study be given

as reference to the local government?

 ABM Students

 This study will help the ABM students because as early as that stage in school, they

will learn how to manage a business, so the information that are included here may help

them.

 Future Researchers

 This study will help the future researchers because it will provide information and data

that will help them in their review of related literature when they conduct their research

studies.

1.5. Scope and Limitation

 This study will present the satisfaction rate of the customers in Garaje food park in terms

of the food, service, ambiance, comfort, and facilities. The researchers will only focus on Garaje

Food Park in Marcelo H Del Pilar Ave, Sta. Isabel Malolos, Bulacan. The survey questionnaires,

interview and observation are the instruments to be used by the researchers in the study. All

customers of Garaje Food Park (that) who are willing to answer to the survey will be included as

respondents. This (is) research will only take school year 2018 – 2019 to finish the entire study.

1.6. Definition of Terms

 Ambiance– it is the mood, character or setting of a place, if it is relaxing or not.

 Establishment– it is a business, company, store or any kind of organization that offers

product or service.

 Go-to place – a place or favorite spot where people usually go.

 Satisfaction Rate – it states whether the customers are satisfied or not.

 Foodpreneurs???

 Food park craze???

 Food kiosks???
 Chapter II

Review of Related Literature

2.1. Review of Related Literature by Themes

Theme 1: History

Rise of Food Parks in the Philippines

Few years ago, (the) most foodies can expect for a unique and affordable meal

(would come) from (the) restaurant franchises or fast food restaurants that are located in many

malls. Food parks, as they are known now, were not a thing or not trendy.

It was only with the rise of places like Banchetto in Ortigas and Mercato Centrale

in Bonifacio Global City (BGC) did the food park craze begun to influence Filipino cuisine. It

was nothing short of a culinary revolution; food parks started appearing all over the metro, from

the northern part of Quezon City to as far south as Parañaque, finding success in offering

innovative fare from a re-imagination of turo-turo to hybrid cuisine. (Beltran, 2018)

Suddenly, the cravings of Filipinos for new and exciting food were not limited to

the offerings of the local carinderia, nor fancy dinners at restaurants. The food park’s cheap,

community-building nature allows it to attract crowds that food establishments like restaurants

and shopping mall franchises wouldn’t.(Beltran, 2018)

 The history of the food park began in the late 2000s. In 2007, Banchetto opened to

cater to the growing number of workers in the business process outsourcing (BPO) industry in

the Ortigas central business district. Claiming to be the first “overnight street food fiesta”, the

park opened late at night every Friday and lasted until Saturday morning.

Mercato Centrale in BGC launched not long afterward in 2010. Inspired by the

outdoor markets of Florence and the Boroughs Market in London, Mercato promised to bring

innovative weekend night markets with unique, great tasting food in a clean, open-air setting.

The concept only became more popular from then on. Establishments along the

streets of Malingap and Maginhawa in Diliman, Quezon City garnered almost viral attention

from students of the University of the Philippines nearby. Meanwhile, the country’s shopping

malls were trying their hand at upscale food halls like the SM Mega Food Hall in SM Megamall.

When 2016 rolled around, the food park craze was in full swing.

According to global market research firm Euromonitor International, food parks

surged popularity in 2016. The format replaced food trucks, as it offered a fun dining space for

consumers to try new food concepts and bond with their friends and family. Similar to food

courts, food parks feature a collection of food kiosks within an outdoor compound. They

normally follow a central theme such as international street food; in the case of Mercato,

Instagram-able dining in regard to Crave Park and subway-inspired booths in the case of the

vibe.

But unlike food courts, food parks are comprised wholly of independent consumer

foodservice operators, normally start-up entrepreneurs, and serve as an ideal incubator for new
businesses and novel concepts because of the low capital requirements and a targeted consumer

base. Furthermore, food parks are located within neighborhoods and primarily target students,

families and young professionals. Food parks usually offer(s) different kind of foods but the

most often cuisine is foreign foods from Asia and Western part.

However, according to a report in Manila Times, written by Audre last 2017, the

rise of food parks should not undermine the risks and challenges operators and foodpreneurs

need to consider. As stated in the report, it is noticed that although there is a big increase in

operators and willing foodpreneurs, not all of the food parks are consistently filled with

customers. In conducting this study, the researchers witnessed one operator shutting down the

business, while there are others who are still in the construction stage. According to their

recommendation, aside from the pressure of direct competition, operators and foodpreneurs

should also consider the impact of more traditional formats such as restaurants and malls in

addressing the ever-fickle needs of food enthusiasts.

As such, a concept that started out in 2016—the food park—has conquered the

food and beverage scene this year. Throughout 2017, food parks and food trucks alike have

sprouted in every corner of the metro, especially, and continue to do so.

Theme 2:

Rise of Garaje Food Park

The Garaje food park is located at Sta. Isabel, Malolos, Bulacan, in front of

Bulacan Sports Complex. It launched on October 5, 2017 meaning it's more than a year now. It is

very popular (in) among students, since it is located in front of a school. There are many stalls

and variety of foods that you can choose from. The ratings and views are excellent. The Garaje
Food Park offers different kind of foods like Japanese, Korean, Mexican and local foods. It also

offers some services like open mic for comedy show, singing, spoken poetry, bands every Friday

and special events for holidays. --->what is your source of this information? Pls indicate source,

whether it is an article from a newspaper/ magazine or from the internet… if you just got this by

visiting the food park’s FB page, then this should be under your observations ONLY..

Theme 3:

Different Management Practices

The 2013 National Restaurant Industry Survey represents the first national

employer survey of work and human resource management in the U.S. Restaurant Industry. It

documents the range of practices adopted by employers and how those practices affect turnover

and employment stability problems that are endemic across the industry. They examined

management practices and outcomes in four customer segments: fine upscale dining, casual fine

dining, moderately priced family restaurants and fast food / quick service restaurants.

 Fine dining restaurants are full service restaurants with specific dedicated meal courses.

Decor of such restaurants features higher-quality materials, with establishments having

certain rules of dining which visitors are generally expected to follow, often including

a dress code

 A casual dining restaurant is a restaurant that serves moderately-priced food in a

casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically

provide table service. Casual dining consists of a market segment between fast-food

establishments and fine-dining restaurant.

 Family style restaurants are a type of casual dining restaurants where food is often served

on platters and the diners serve themselves. It can also be used to describe family-friendly
 diners or casual restaurants. The difference between casual dining and family style is that

there is no alcohol.

 Fast food restaurants emphasize speed of service. Food is ordered not from the table, but

from a front counter. Diners usually then carry their own food from the counter to a table

of their choosing, and then dispose any waste from their trays. Drive-through and take-

out service may also be available. Fast food restaurants are known in the restaurant

industry as QSRs or quick-service restaurants

High levels of employee turnover are problematic in restaurants serving all four

customer segments, leading to higher employee costs and lower service quality and

organizational performance. In fact, the survey data demonstrates that better human resource

practices can reduce employee turnover almost by half.

They surveyed restaurants in the 33 largest metropolitan areas of the country, where

wages and the cost of living are likely to be higher than in smaller cities and towns and where

higher competition is likely to drive employers to invest more in employees in order to compete

more effectively on quality and service. Over half of these restaurants are located in states with

tipped and non-tipped minimum wage rates that are considerably higher than the federal

minimum rates. As a result, the wages, human resource practices, and turnover reported by

managers in this sample should represent somewhat better conditions than those found in a

nationally representative study. Nonetheless, even in this sample, the proportion of restaurants

that adopt better human resource (HR) practices and invest in the workforce is modest.
 According to National Survey, the first national employer survey of work and

human resource management in the U.S. restaurant industry, they conducted a telephone survey

of managers in 1,150 restaurant establishments across the country. Managers in each workplace

provided information on the types of customers served and restaurant characteristics. They

reported the number and types of employees providing front-and-back-of-the-house services. For

this report, front-of-house employees include servers, bartenders, hosts, bussers, runners,

barbacks and cashiers. Back-of-the-house employees include line cooks, prep cooks, dishwashers

and potters. For each of these groups, managers reported on their human resource practices –

including staffing and selection, training and development, compensation, and the organization

of work. Performance outcomes such as turnover and employment tenure were also addressed.

According to Human Resource Management for the hospitality and tourism

industries written by Dennis Nickson, there are arguments for best fit advocate a close fit

between competitive strategies and Human Resource Management, those in favor of best

practice approaches to HRM suggest that there is a universal ‘one best way’ to manage people.

By adopting a best practice approach it is argued that organizations will see enhanced

commitment from employees leading to improved organizational performance, higher levels of

service quality and ultimately increased productivity and profitability. Usually couched in terms

of ‘bundles’, the HRM practices that are offered in support of a high commitment and

performance model are generally fairly consistent. For example, Redman and Matthews (1998)

outline a range of HR practices which are suggested as being important to organizational

strategies aimed at securing high-quality service.

Theme 4:

Restaurants VS. Food Parks

A restaurant, according to Wikipedia, is a business which prepares and serves

food and drinks to customers in exchange for money. Meals are generally served and eaten on

the premises, but many restaurants also offer take-out and food delivery services, and some offer

only take-out and delivery. Restaurants vary greatly in appearance and offerings, including a

wide variety of cuisines and service models ranging from inexpensive fast food

restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

And addition for them is that in western countries, most mid- to high-range

restaurants serve alcoholic beverages such as beer and wine. Some restaurants serve all the major

meals, such as breakfast, lunch, and dinner. Other restaurants may only serve a single mealor

they may serve two meals

While a food park is similar in layout to your school canteen or even a food

court – admittedly more hip and cooler – with different stores and stalls providing diverse food

choices. Whatever you are craving, you must surely will find it here. Not only that, every food

park that you visit is guaranteed to be very instagrammable, perfect for the winning social media

post.(Eagle news).

Theme 5:

Ambiance of Food Parks

In food parks, customers also have their preferences that need(s) to fulfill

what?. According to a review from Good News, a GMA TV segment, food parks must have
something new to offer, different cuisine style or different varieties of foods, organized stalls and

of course affordability is also a factor. According to review from I Juander, also a GMA news

TV segment, since food parks' main target are millennials the ambiance and food presentation

must be good because some of the millennials loves to take pictures of everything.

Previous studies have found different customer's preferences when it comes to

dining outside(restaurants).Following are the examples: Lewis (1981) thru analyzing and

investigating. Food quality was found as the most important thing to be considered in any kind of

restaurants while Auty (1992) found that prize and food quality too are the factors in customer's

making their final decisions.

In a report by The Manila Times Business, property analyst Jet Yu said the

demand for sites for building food parks saw a significant rise in the country, mainly driven by

the millennial market. According to Gretchen King, group product manager of food and

beverage at NutriAsia, Millennials today, are very outgoing. And then aside from that, a lot of

them are actually working so they look for an outlet for stress. Usually, the first outlet they go to

is food; second is a place that has a very good ambiance where they can socialize with friends

since they enjoy eating with others and not alone. That’s why food parks are trending.

--->I underlined the supposed factors that satisfy customers when dining… It did not say that

those were the top four factors… This was what I asked in your defense… Why did you choose

to focus on the four factors: food quality, service quality, ambiance, facilities & comfort? What I

would suggest is, find factors affecting customer’s satisfaction in dining or eating out.. from

there, use google poll on which among those factors are the top 4… hopefully, the result you will

get would be the four factors you said were the top four… ask sir jai for more details…
2.2. Synthesis

In this report, we started to gather information about how food parks began to

enter the business world and we provide an overview of the restaurants included in our study as

well as our findings regarding the use of different management practices and their relationship to

key outcomes. The difference between the restaurants and food parks were stated. Also, we refer

to these related literatures in choosing our target population since it is stated that food parks are

located within neighborhoods and primarily target students, families and young professionals.

We also discover the usual types of foods that are served in food parks.

Chapter III

Methodology

3.1. Research Design

The research design that will be used in this study is case study. Case study

involves a study of a person, group, organization, or situation. It seeks to find answers

to why such a thing occurs to the subject. (Merriam Webster) The researchers chose

this type of research design because we aim to know the factors behind the success of

a food park in Malolos City, specifically, Garaje Food Park. Also, the case study fit

with the goal of the researcher and the study itself because the research aims to know

the reasons why the Garaje Food Park became successful.

3.2. Research Locale

 The researchers will conduct the study in the Garaje Food Park located at the

Marcelo H Del Pilar Ave., Sta. Isabel, 3000 Malolos, Bulacan.

The data gathering procedure will happen in this specific place because the main

purpose of the study is to gather information about the success of this food park and out of all

food parks in Malolos, Garaje is one of the most successful, and achieved its first anniversary

last October 5, 2018 and still running. Also, this place is chosen because of the target participant

and sample size of the study that is required for the paper to be reliable and valid is there.

3.3.Participants

a. The target participants of the study are the customers of the food park,

specifically, students, workers, and others.

b. The target sample size for the research paper will depend(s) on the answer of the

participants, if all the necessary and needed data w(as)ere already gathered

c. The target participants will be interviewed in the Garaje food park, after they eat.

d. The identities of the respondents will be confidential since it is not needed (with)
 in the research, what matters (is)are their answers so the researchers do(es)n’t

intend to ask their personal information(s).

e. CRITERIA:

 Are the participants (is a) students or (a) workers? *

 Are the participants (are) first time visitors or more? (than 2 times already

visiting / experiencing Garaje Food park)

 Are the participants (are) willing to (go on a) be interviewed?

 Are they already done eating?

3.4.Sampling Method

Sampling is a process or technique of choosing a sub-group from a population to

participate in the study; it is the process of selecting a number of individuals for a study in such a

way that the individuals selected represent the large group from which they were selected

(Ogula, 2005)

The sampling method that we will be using is the availability sampling. Availability

sampling is used quite frequently. It involves selecting a sample from the population because it is

accessible. That is to say, individuals are selected for the research not because they meet some

statistical criterion, but because they are readily available. This convenience usually translates to

easy operation and low sampling costs. (Ochoa, 2017)

The researchers choose availability sampling because it is the most convenient in terms of

the time, and the most common method that will fit (with) the interview.

3.5.Instrument
 The instruments like observation checklist and the interview questions are from the

internet and the researchers compile them to fit with the study.

 Observation

Observation is a systematic data collection approach. Researchers use all of

their senses to examine people in natural settings or naturally occurring

situations.

Researchers will use non – participant observation to study how

people communicate and how people talk and behave together. Non-

participant observation involved the use of recording devices like checklist.

 Interview

An interview in qualitative research is a conversation where

questions are asked to elicit information. (Wkipedia)

The interview will be utilized to verify information and to validate the data

that will be gathered from the main instrument, which is observation. The

researchers will assign the date of when will the survey must be conducted to

interview the respondents.

3.6.Data Gathering

 The researchers find and search other studies that (is) are related to the topic

that concerned the interview questions and observation checklist.

 The researchers have to submit the instrument to their research adviser to

check if it is appropriate to the data gathering of the study.

  The researchers have to get permission (to) from the owner of Garaje Food

Park to be able to personally conduct the interview to the respondent of the

Garaje Food Park.

 The researchers will schedule a date to conduct the actual data gathering.

 The researchers will analyze the collected data.

Chapter IV

Presentation, Analysis and Interpretation of Data

4.1 Introduction

This chapter describes the data analysis, (and) followed by a discussion of the

research findings. The findings relate to the research questions that guided the study. Data were

analyzed to identify, describe and explore the factors behind the success of Garaje Food Park

even if there are many “karinderya”, street food vendors near their location. Data were obtained

from interviewing customers of Garaje Food Park, and conducting an observation, participant as

observer type.

4.2 Data Analysis

The results of this research are discussed by referring to the following aspects:

 What are the products that they offer?

 What are the services that they offer?

 What is the purpose of visiting Garaje Food Park

 Satisfaction of customers

4.2.1. What are the products that they offer?

Theme 1: Products offered by Garaje Food Park

According to the data gathered by researchers, the Garaje Food Park offers Japanese,

Korean, Mexican, and local foods. The researchers have asked the respondents in the interview if

the selection of foods were sufficient for them and this is the result. All of the respondents said

that the selection of foods were sufficient for them. According to them, there are many kinds of

foods to choose from and all of those foods are different, making them want to try all of it.

Theme 2: Most liked foods

Appetizing quesadillas ClubTacos with french fries

 Baby Back Ribs Baked TahongPlatter

Out of 12 respondents in the interview, 4 liked the appetizing quesadillas, another 4

prefer the club tacos with French fries, 2 other people liked baby back ribs, and the last 2 prefer

the baked tahong platter. The respondents describe the foods as unique and very eye catching

from the menu until it is served.

Theme 3: Most disliked foods

Siomai Rice Baked Oreo

 Out of 12 respondents in the interview, 9 disliked the siomai rice because it is

very common and not up to their standards for the taste and 3 mentioned baked oreo, because it’s

too different from what they expect it to be.

4.2.2. What are the services that they offer?

Theme 1: Services of Garaje Food Park

Every Friday, the Garaje Food offers some services like open mic for comedy

show, singing, spoken poetry, and bands and then for holidays there are special events that

depends on the occasion.

Theme 2: Most liked services

 According to the respondents, all of them enjoy the open mic every Friday and it

is very attractive to them because they can relate with the spoken poetry, and they enjoy the

company of bands when they are performing. It is also mentioned that last Halloween, the

respondents enjoyed the costume competition in Garaje Food Park.

4.2.3. What is the purpose of visiting Garaje Food Park

Theme 1: Family Bonding

Out of 12 respondents, 5 of them answered that they are visiting and dining in the

Garaje Food park to bond with their families and to enjoy it together with their love ones.

Theme 2: Break from work/ school

Out of 12 respondents, 7 of them are visiting the Garaje Food park because it is

their break from their work or school and since it is located near the school, it is very convenient

(to) for them because they don’t have to go far to eat and enjoy their break time.

4.2.4. Satisfaction of customers

Theme 1: Food quality

 The majority of respondents said that the foods in Garaje Food Park are very

delicious and affordable. According to them there are a lot of different varieties of foods in all

the stalls and the price for the foods are worth it. In this case, the researchers conclude that the

prices might be reasonable and affordable for the students, making this food park popular with

the students.

Theme 2: Service quality

Based on the customers, they are satisfied when it comes to the service of crew in

Garaje Food Park. The people who are serving them are all smiling at them even if it’s in the

evening and the time of serving was just right in the waiting time that they said. Because of this,

the researchers conclude that good service quality maybe one of the factors that attracts the

customers to go there. --->did you just come up with service quality as one of the factors that

attracts customers because of this?... I am just basing this on HOW you explained this theme..

Theme 3: Ambiance

The ambiance is one of the important aspects in a food park. The majority of

respondents are very satisfied when it comes to the ambiance of the food park. The lighting and

the interior design of the food park, make it more relaxing. The Garaje Food Park also offers

music, bands, where the customers can request the songs that they want. So the researchers

conclude that the ambiance of this food is a great factor to attract a lot of customers. --->did you

just come up with ambiance as one of the factors that attracts customers because of this?... I am

just basing this on HOW you explained this theme..

Theme 4: Facilities & comfort

 According to the respondents, the facilities of Garaje Food Park (is) are very

satisfying. They offer a child-friendly area, carpeted stairs to avoid slipping, a lot of electric fans,

clean restroom for ladies and gentlemen, even the furniture are eye-catching. Also, 2 of the

respondents say that even the Garaje Food Park is kind of an open area, they still didn’t get

affected by the rain if it’s raining. Also one of the most common statements is that, the place and

the interior design of this food park is very captivating. Then the researchers conclude that the

facility that makes the customers feel comfortable might be a major factor why Garaje Food Park

is very popular.
 CHAPTER V

Summary, Conclusion & Recommendation

This chapter presents the summary of the findings, conclusions and recommendations

based on the data analyzed in the previous chapter.

5.1 Summary of the research

The researchers chose Garaje Food Park as a place to conduct the study because this

food park is one of the establishments with high rate of success. As of 2018 there are seven food

parks in Malolos but sadly, just like in other business, some wouldn't be successful, same with

food parks.

The focus of the study is to know the satisfaction of customers in terms of food quality, service

quality, ambiance, comfort, security and safety, and facilities in the Garaje food park, and the

reason why they visit this food park. The researchers used face to face interview, and

observation, specifically, participant as observer as instruments in data gathering.

5.2 Conclusion

This study aims to determine the factors why Garaje food park is successful even

there are many “karinderya”, street food vendors near their location. Specifically, the study aims

to answer the following questions:

 What are the products that they offer?

 Based on the respondent, the product that they offer is variety of foods that has different

and unique characteristics. According to the data that we gathered, the Garaje Food Park

serves Japanese foods, Mexican foods, Korean foods and local foods, with different

beverages like milk teas, juices, and many more. The researchers also found out the most

liked menu which are, appetizing quesadillas, Club Tacos with french fries, Baby Back

Ribs, and Baked Tahong Platter

 What are the services that they offer?

The researchers visit the page of Garaje Food Park for some information that

could provide more information to this study. According to this data, the Garaje Food

Park has a lot of service that they offer for the customers who visits this establishment.

Some of these are Tarpaulin, T-shirt Printing, Mug press, Trophy and so on. They also

offered some kinds of entertainment like bands, open- mic portion, and if there’s a special

occasion or holidays, the Garaje Food Park conduct a variety of events to celebrate it.

 What is the purpose of visiting Garaje Food Park?

According to global market research firm Euromonitor International, food

trucks, same with food parks offered a dining space for consumers to try new food

concepts and bond with their family and meeting friends. Also according to Gretchen

King, group product manager of food and beverage at NutriAsia, Millennials are looking

for an outlet for stress especially that most of them are working and studying, they mostly

find a food and a place with good ambience and entertainment. From all these reasons,

the researchers find out based on the data gathering that the majority of customers visits
 the Garaje food park to take a break from their work or after school and to bond with

their friends and family.

 How satisfied are the customers in terms of;

 food quality

The majority of the respondents said that the foods are very delicious and

affordable. According to them there are a lot of different foods in all stalls and the

price are worth it. Based on this result, the researchers conclude that the prices

might be reasonable and affordable for the students, making this food park

popular with the students.

 Service quality

Many respondents said that they are satisfied when it comes to the service of crew

inGarajeFood Park. The people who are serving them are all smiling at them even

if it’s in the evening and the time of serving was just right in the waiting time that

they said. Because of this, the researchers conclude that good service quality

maybe one of the factor that attracts the customers to go here.

 Ambiance

One of the most common statements in the data gathering is that, the place and the

interior design of this food park is very captivating. The music also added to the

factors why the customers are very satisfied with the ambiance of Garaje Food

Park.
  Facilities and comfort

According to the respondents, the facilities in Garaje Food Parkare are very

pleasing. The researchers also observed the place and find out that they offer a

child-friendly area, carpeted stairs to avoid slipping, a lot of electric fans, the

restrooms are clean for ladies and gentlemen, and even the furniture are eye-

catching. Some of the respondents said that even the Garaje Food Park is kind of

open area, they still didn’t get affected by the rain if it’s raining.

5.3 Recommendations

1. Products that they offer

 The Garaje Food Park must maintain the availability of the products or the foods and

improve more with the most disliked foods and give it a twist. --->are there other things

to recommend? How will just maintaining be productive for Garaje Food Park?

2. Services

 The Garaje Food park crew should always know the proper attire while preparing the

food and maintain the good services to their customers. --->why? Were there instances

where not all crews were not in proper attire?

3. Reasons for visiting

 The Garaje Food park should think of more techniques to attract the customers to bond

with their friends and family ---> be more specific… what kinds of techniques can you

recommend them?

4. Satisfaction of Customers
 The Garaje Food park should maintain the cleanliness in every part of the facilities and

secure the customers safety. --->are there other things to recommend? How will just

maintaining be productive for Garaje Food Park?