Food Safety and Sanitation of Selected Al Fresco Dining

Restaurants in Antipolo City as Perceived by Customers: Basis

for Operation Improvement Plan

An Undergraduate Research

Presented to

School of Nutrition and Hospitality Management

Centro Escolar University

In Partial Fulfillment

of the Requirements for the Degree

Bachelor of Science in International Hospitality Management

with Specialization in Hotel, Restaurant, and Culinary Operations

Piolo Francis Deauna

Kier Lunce R. Lising

Gabriel R. Marcelo

Joseph V. Pazziuagan

Moses Aaron V. Pelayo

Chapter 1
The Problem and Its Background
Introduction
Background of the Study
Conceptual Framework
Statement of the Problem
Statement of Assumption
Statement of Hypothesis
Significance of the Study
Scope and Delimitation
Definition of terms
CHAPTER 2
Review of Related Literature
Al Fresco Dining
Food safety and sanitation
Food contamination
Food Security
Al Fresco Dining in the New Normal
Food Safety in Al Fresco Dining
Food safety practices improvement
Customer’s perspective on food safety and sanitation
Food handler's safety standards
Safety environment practice
CHAPTER 3
Methods and Procedures
Research Design
Research Procedures
Respondents of the Study
Setting of the Study
Sampling Technique
Research Instruments
Validation of Instruments
Research Protocol Use

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Ethical
Considerations

Statistical Treatment of Data

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 Chapter 1

The Problem and Its Background

Introduction

In the ever-evolving landscape of the hospitality industry, dining

experiences have transcended traditional confines to incorporate an

array of innovative and diverse concepts. Al fresco dining, with its

embrace of the natural environment, has become a sought-after choice

for those seeking a harmonious blend of cuisine, ambiance, and the

great outdoors. Antipolo City, a city rich in cultural heritage and

captivating landscapes, has witnessed a burgeoning trend in al fresco

dining establishments. The city's restaurants, perched on rolling hills

and within lush gardens, offer diners the unique opportunity to savor

delectable culinary creations while being surrounded by the beauty of

nature. However, as the allure of al fresco dining continues to

captivate the public, the challenges of maintaining food safety and

sanitation standards in these settings cannot be underestimated.

This case study endeavors to explore the critical issue of food

safety and sanitation within Al Fresco dining restaurants in Antipolo

City. While these establishments offer a remarkable dining experience,

the interaction with the environment and the open-air setting can

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introduce unique challenges in ensuring the highest standards of food

safety and sanitation. The objective of this research is to delve into the

customer perceptions regarding these concerns and the impact they

have on their overall dining experiences. By investigating the

viewpoints of patrons, we aim to provide valuable insights to

restaurant owners and managers, enabling them to make informed

operational improvements that enhance both the safety and

satisfaction of their clientele.

The concept of al fresco dining is grounded in the desire to

connect with nature, experience fresh air, and relish the scenic beauty

of the outdoors. Antipolo City, known for its awe-inspiring views of the

metropolis and lush surroundings, is a prime location for this form of

dining. However, the idyllic experience often hinges on the harmony

between the gastronomic delight and the safety and cleanliness of the

dining environment. The juxtaposition of nature and gastronomy

creates unique challenges in terms of hygiene, food storage, and

sanitation, particularly when contrasted with indoor dining settings.

Food safety and sanitation are paramount in the restaurant

industry, with regulatory authorities enforcing stringent standards to

protect public health. In the context of al fresco dining, where diners

are exposed to the elements, the management of these standards is a

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 dynamic endeavor. Factors such as insect control, allergen

management, temperature control, and food handling practices take

on added significance in open-air dining settings. To maintain the trust

of their customers and uphold the reputation of their establishments,

restaurant owners must be vigilant in adhering to these standards.

This research aims to bridge the gap between theory and

practice by bringing the customers' perspective to the forefront. The

customers' perceptions and experiences provide a unique vantage

point from which to evaluate food safety and sanitation in al fresco

dining establishments. Their feedback can serve as a valuable tool for

restaurant owners to improve their operational procedures and

enhance the overall dining experience.

In the following sections of this case study, we will delve into the

methodology employed for data collection and analysis, examine the

key factors influencing food safety and sanitation in al fresco dining,

and present the findings that have emerged from this customer

perception study. Through this exploration, we aim to provide a holistic

understanding of the challenges and opportunities in ensuring food

safety and sanitation in the unique context of al fresco dining in

Antipolo

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 City. Ultimately, our goal is to equip restaurant owners and

managers with actionable insights that can contribute to operational

improvements and the sustained success of their establishments in

this captivating culinary landscape.

Background of the Study

Over these last few years, there has been a change concerning

outdoor dining in Antipolo which is known as al fresco dining. This

rising trend involving outdoor seating in beautiful surroundings of the

city is increasingly popular with both the local and visitor population.

With time, the demand for food hygiene and cleanliness in alfresco is

increasing and should be maintained to improve and secure further

popularity of al fresco dining restaurants.

The town of Antipolo City lies at the foothills of the Sierra Madre

mountain range thereby providing a perfect backdrop for al fresco

eating where diners get to experience close contact with nature as

they enjoy good food. These places serve as great outdoor

establishments where the ambiance plays a big role in determining

what sets apart al fresco from other forms of dining such as indoors.|

Nevertheless, it is worth noting that, with this innovative dining

encounter comes an array of challenges mainly in upholding food

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safety and cleanliness

regulations. Unique challenges when it comes to

maintaining a clean and safe dining environment includes

fluctuating weather conditions, outdoor elements, and pests.

Successful restaurants rely heavily on customer perceptions and

so do Al Fresco dining establishments. Customers’ overall satisfaction

and intention to revisit depend on perceived cleanliness, hygienic

aspects, and adherence to food safety measures. Hence, it is important

to evaluate customers’ perception of food safety and hygiene as far as

Al Fresco restaurants are concerned so that the existing businesses

continue growing.

The study looks into the complex nature that characterizes Al

Fresco dining in Antipolo City to understand the opinions that people

hold towards their health and hygiene. This survey seeks to discover

current practices and barriers facing Al Fresco dining restaurants

within the city. The aim would be to finalize and devise a full-scale

Operation Improvement Program outlining effective steps to improve

and ensure proper food safety and sanitary standards. Based on this

agenda, the research aims to provide useful recommendations and

advice that should enable each particular Al Fresco caterer or

restaurant to improve their food preparation and handling techniques

while improving food safety for all involved enterprises in Antipolo City

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and its neighboring

areas.

Conceptual Framework

Figure 1. Conceptual Framework on the Safe and Sanitized Al Fresco

Dining Restaurants in Antipolo City.

Figure 1 illustrates the conceptual framework of Antipolo City’s Al

Fresco Dining Restaurant regarding its Safety and Sanitation, with the

input, process, and output of this study illustrated. The inputs are

represented as the efforts introduced and it includes the problem of

the study based on the shown model. The process stage includes the

actions that the researchers will do to look for answers or solutions,

particularly through the survey questionnaire. Lastly, the output

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illustrates the conclusion

of the problem through studying the results of the survey

questionnaire and the Operational Improvement Plan the researchers

have formulated.

Statement of the Problem

Thesis Statement

The study entitled “Food Safety and Sanitation of Selected Al Fresco

Dining Restaurants in Antipolo City as Perceived by Customers; Basis

for Operation Improvement Plan” aims to gather information on the

food safety and sanitation on Restaurants in Antipolo City that offer Al

Fresco Dining. Specifically, this will answer the following questions:

1. What is the profile of the respondents in terms of:

1.1 Age

1.2 Sex

1.3 Occupation

1.4 Location of Residence

2. How do the customers evaluate the food safety and sanitation of

a restaurant in terms of:

2.1 Restaurant’s Ambiance

2.2 Server’s Appearance

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 2.3 Dining Area

2.4 Presentation of Food

2.5 Comfort Room

3. What is the level of significant relationship among the profile of

the respondents if tested with their perception in food safety and

sanitation of Al Fresco dining restaurants according to their

profile?

4. What output can be crafted from the results of the study?

Statement of Assumption

The research focuses on the food safety and sanitation of Al

Fresco Dining Restaurants in Antipolo City that are perceived by

customers and used as a basis for an operation improvement plan

1. There is a significant relationship between the profile of the

respondents and their perception of the food safety and

sanitation of the restaurant..

Statement of Hypothesis

From the statement of the problem, a hypothesis was called

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 2. There is no

significant relationship between the profile of the

respondents and their perception of the food safety and

sanitation of the restaurant.

Significance of the Study

This research study is conducted to benefit the following:

Owner. This study will benefit the restaurant owners to maintain

the safety procedures for al fresco dining, particularly with regards to

the food they serve.

Employees/Staffs. This research will aid them in the

sustainability of the cleanliness of not just the establishment but also

their physical appearance.

Students. This study will benefit the students that have the

same topic as ours, they can use this as a reference or guide to

formulate their research study.

Future Researchers. This study will be able to improve and

broaden their studies related to the safety of al fresco dining through

the conducted studies. This provides information about potential

factors influencing food safety in outdoor dining settings.

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Scope and

Delimitation

The study will examine the current practices of al fresco dining

restaurants in Antipolo City in terms of food safety and sanitation, and

the customers’ perception of these practices. The study will also

identify areas for improvement in the food safety and sanitation

practices of al

fresco dining restaurants in Antipolo City. This study will be limited to

al fresco dining restaurants in Antipolo City. It will not include other

types of restaurants such as fast food restaurants, fine dining

restaurants, and other types of food establishments. The study will also

not include other cities or municipalities in the Philippines.

Furthermore, the study will only focus on the customers’ perception of

the food safety and sanitation practices of al fresco dining restaurants

in Antipolo City. It will not include the opinions of restaurant owners,

employees, and other stakeholders.

Definition of terms

Al fresco dining restaurant - A restaurant that offers al fresco dining

or an outside dining experience.

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Food safety - It is the

precautions and practices that are performed to avoid foodborne

illnesses.

Food sanitation - It refers to the operations that aim to create a

clean working environment by cleaning the whole working area, from

equipment to floors.

Operation Improvement Plan - It refers to the way a business

follows a process to improve efficiency and profitability.

Hygiene - It refers to the practices to maintain cleanliness and a

healthy environment.

Perception - It refers to how a customer sees the way the restaurant

staff works.

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 CHAPTER 2

Review of Related Literature

Al Fresco Dining

Since the pandemic, the concept of al fresco dining has grown

rapidly. A lot of restaurants followed such innovation in compliance

with the government’s limitation on the number of customers in

crowded areas to avoid the spread of the virus. Such a concept is still

being used even after the decline of the pandemic.

Al fresco dining has undoubtedly helped boost some restaurants’

sales especially those wisely located in places with nice outdoor views,

especially since most, if not all, people did not have much chance of

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going out because of

the government’s restrictions during the peak of the pandemic. In the

study of Yang & Luo (2021), a restaurant’s physical environment is

often the priority of consumers upon entering an establishment. In

addition, a restaurant’s physical environment also majorly affects

customer satisfaction which in turn affects their behavioral intentions

(Riley as cited in Yang & Luo, 2021).

In a lot of countries aside from the Philippines, outdoor dining

allowed a lot of restaurants to reopen and recommence their

operations. According to Yang (2021), Open Restaurants or al fresco

dining paved the

way for a significant number of business owners to set up their outdoor

dining which increased, yet again, the number of food and beverage

businesses.

In contrast to studies amplifying the concept of al fresco or

outdoor dining, a study conducted by Becina et. al (2022), their study

provided that al fresco dining negatively impacted some of the

establishments’ sales due to their furnishings covered in dust and

ashes which affects the stay of the customers. Moreover, limited

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capacity for al fresco

dining cannot accommodate a substantial number of customers.

Food safety and sanitation

Food is one of the basic commodities to ensure the health of a

person and it can be contaminated in a lot of different ways. With this,

food safety and sanitation are commonly the number one priority in

restaurants. This is the prime concern of business owners as this highly

impacts an establishment's reputation whether positively or

negatively. In the studies), the risk factors of food contamination are

(1) improper food handling; (2) poor personal hygiene; (3)

contaminated surface areas where food is handled; (4) improper food

storage; and (5) cross-contamination. All of these contribute to the

contamination of food

which in turn, puts the customers’ well-being at risk. (Abdi et. al, 2020)

(Kamboj et. al, 2020)

In a lot of third-world countries, only a few food workers maintain

up-to-par hygiene and sanitation. In India, some contaminated

ingredients are found to be sold at stores for consumption by

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customers. These

contaminations paved the way for several legislations enacted by the

government of India to lessen or eradicate the problem of food

contamination and to ensure the quality of food being served to the

public (Bavoria, Langeh, & Mir, 2021). Hence, it is necessary to

recognize the importance of food safety and sanitation as a component

of national security (Umarjonovna & Gulomjonovna, 2022)

Food contamination

Foodborne illnesses are often caused by mishandling and

improper preparation of food served to the customers. Some of these

diseases are (1) salmonella; (2) E. Coli; (3) Staph food poisoning and a

lot more. Most of these illnesses result in nausea, diarrhea, stomach

cramps or stomach cramps, and vomiting. Foodborne illnesses are

widespread all over the world causing sickness and worse, death.

(Soon, Brazier, & Wallace, 2020). Furthermore, these food-borne

illnesses not only can affect a small town or a country, it can turn into

an outbreak that could spread

globally and become a threat that can affect millions of people in the

entire world. Globalization can also cause such outbreaks; due to the

distribution and importation of products from one country to another,

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food-borne illnesses

can lead to a significant loss both in human life and economic stability.

(Bavoria, Langeh, & Mir, 2021).

Food contamination has been a major problem for a very long

time. It has caused a lot of food-borne illnesses. Most of the issues that

arise out of improper food handling are bacterial growth which leads to

food poisoning and other severe cases. Some examples of improper

food handling are the use of contaminated surface areas when

preparing and cooking food, cross-contamination of different

ingredients, poor handling in the transport of products and ingredients,

and the use of chemicals.

Despite the extreme and earnest efforts of authorities in

preventing food contamination, a lot of food handlers still overlook the

importance of personal hygiene in food preparation and safety. Some

workers all over the world tend to fail in observing proper sanitation in

preparing food to be served sometimes due to heavy workload and

numerous dishes to prepare. However, it is important to note that such

reasons cannot be proper defenses in the discussion of food safety and

sanitation.

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 These are very

common in establishments that sell food outdoors, placed on the

sidewalks, and the like, especially in developing countries. Studies

have shown that food handlers are one of the most common factors or

that they play a major role in food hygiene and sanitation (Abdi et. al.,

2020). For this reason, it is noteworthy that food handlers must be the

main agent that discerns the importance of proper handling and

sanitation of the foods and practices proper care and conduct when it

comes to food especially now that eating out is a common routine in a

lot of consumers.

Food Security

Globalization has contributed a lot of change in a lot of aspects

affecting social and global change. One of which is food security and

sanitation. Food systems have rapidly changed as a result of

globalization. It has facilitated a lot of urbanization in food production.

In the study of Umarjonovna & Gulomjonovna (2022), high

reliance in food imports is one of the factors that threaten a nation’s

food security. Investigating the structure of food supply in a market is

necessary to ensure economic stability and independence. People in

the entire world depend on the availability of food supply and its safety

which is why cognizance of proper food production is a vital

component

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of maximizing public health. Food safety affects everyone regardless of

social status and rank and therefore food production must be one of

the aspects focused on by governments and authorities all over the

world (Gizaw, 2019).

Public health can be compromised by failure to identify the

necessity of food sanitation, especially products that are being

imported from one country to another. Countries need to ensure that

all the ingredients and products they are taking in are approved and

investigated by proper officials to prevent contamination of food and

further spreading or creating foodborne illnesses.

Al Fresco Dining in the New Normal

With the steady decline of COVID cases since it started in 2019,

one thing is for sure, public places will be filled with people wanting to

get a chance to enjoy and relax outside of their homes. One of the

“activities” loved by the people is eating. One trend, in particular,

sticks out in this new normal, and it is al fresco dining.

According to Malagos Garden Resort (2020), al fresco dining is a

healing and comfort of sorts. Al fresco dining lets you enjoy the fresh

air which helps in decreasing anxiety and in improving your mood.

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Reports by The Harvard

School of Health have found that spinal surgery patients

when exposed to natural light, experienced less pain and took fewer

medications for their recovery. This proves why people love eating

outside today.

Al fresco dining is a safer dining experience overall. It offers

lesser cramped areas which then results in proper social distancing

which is vital in staying safe from those viruses (Malagos Garden

Resort, 2021).

One resort in Davao has been popular because it serves

homegrown feasts with scenic views and the relaxing breeze of the

wind (Malagos Garden Resort, 2021). Al fresco dining is indeed a safer

and more relaxing way of dining loved by the people.

In the past months and years, alfresco dining gained great

popularity, as a result of the health and safety protocols being

implemented throughout the country caused by disease. On June 22,

2020, the Open Restaurants program granted operators in the

restaurant industry permission to expand their establishments onto

sidewalks and/or streets so that patrons could dine socially distanced

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outside, where COVID-19 is

less transmissible (World Health Organization, 2021).

Food Safety in Al Fresco Dining

According to Charlotte, N.C., (2022) when preparing or

consuming food outdoors, food safety plays a critical role in every food

preparation process. According to the World Health Organization,

contaminated food makes nearly 600 million people fall ill every year.

Outdoor dining can increase the risk of food contamination for

foodborne bacteria can multiply quickly in warm environments.

Chris Boyles, VP of Food Safety for Steritech, warm weather

brings an increase in the risk of thunderstorms, tornadoes and

hurricanes, and with these come flooding and power outages. Secure a

secondary indoor location for safe sheltering for outdoor picnics or

large gatherings. Be proactive and have an emergency plan in case of

severe weather.

Food poisoning is a real risk when taking food outside the home.

Taking food out of its regular environment such as the fridge, freezer,

pantry, or clean kitchen for long periods can mean a greater risk of

contamination. Take extra care with packed lunches for work and

school, picnics, and eating outdoors, especially in warm weather.

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(Better Health Channel,

2021)

It is better to consider the place, food, and weather before dining

in. Pests, bugs, and flies near food can bring you illness. Some of the

most common housefly diseases transmitted in the U.S. include food

poisoning, dysentery, and diarrhea. These pests may also transmit the

eggs of parasitic worms, which cause their issues. Other diseases

carried by house flies include Anthrax, Cholera, Salmonella,

Tuberculosis, and Typhoid. (Ontrage Process, 2021)

Food safety practices improvement

Despite global strides in technology and policies, this article

underscores the importance of global food safety. The World Health

Organization (WHO) estimates an annual toll of approximately 600

million cases and 420,000 fatalities due to foodborne illnesses,

carrying significant economic implications. Outbreaks often result from

failures in food handling, encompassing malpractices and hygiene

issues. Over the past decade, there has been a rise in dining out, and

the COVID-19 pandemic has further heightened the need for robust

food safety measures.

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 While the article

acknowledges organizational and behavior-based risk management

approaches, particularly emphasizing the case for Food Safety

Management Systems (FSMS), it advocates for adopting behavioral-

focused methods rooted in psychological theories and organizational

cultures. The distinction between soft behavioral

strategies and hard quality management is drawn, recognizing that

certain behavioral approaches may not seamlessly apply to the

context of food service.

The paper provides a systematic exploration, critiquing the

Knowledge-Attitudes-Practices (KAP) approach, reviewing behavior-

based approaches from 2019 to 2021, and discussing future

perspectives on food safety. It aims to guide stakeholders seeking to

formulate appropriate measures and instill correct practices for

ensuring food quality and safety in a food service setting.

Customer’s perspective on food safety and sanitation

Concerns about food safety are shared not only by high but also

middle-income countries illustrated by cases like melamine in milk or

salmonella in peanut butter undermining the globally-trustworthy

image. Incidents of foodborne illness from the manufacturing source

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still exist within the food

service industry.

Food and service quality is an important issue that includes the

production of food which forms the basics of the food processing

sector. Remarkably, the research shows that there is often a high level

of food poison among employees within this industry with the

possibility of

major outbreaks, especially in the USA. However, food security is

frequently ignored in the food service sector.

Most cases of foodborne illness in this industry are caused by

harmful microorganisms such as unsafe food sources, incorrect

cooking, improper chilling, faulty equipment, and bad hand washing.

Service quality depends on food safety standards and consumers

choose where to eat depending on these factors.

Inspecting closed kitchen food, there is a subjective judgment by

consumers that can be made from safety cues existing in eating

places. The factors include the safety of open kitchen sanitation,

condition of dishes used for preparing, servants’ general hygiene level,

cleaning surfaces used in preparation, obvious cooking period, and

serving temperature influence the degree of perceived risk.

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Nevertheless, very few

studies have attempted to explore these cues, except for Leach et al.’s

study that utilized the Delphi methodology to identify the six

constructs.

The purpose of this paper is also to elaborate on the

conceptualization process of particular food safety cues that are

applied to gauge the severity level of food safety risk in food service

facilities. The importance of understanding these elements cannot be

emphasized

enough since they are aimed at improving food safety in the food

sector, as well as assisting people in making informed choices while

dining out.

Food handler's safety standards

Food handlers in the Philippines were not required to get

permission for sanitation or food safety certification. This results in

unsafe food preparation methods that might expose potential

customers to foodborne illnesses. Methods such as reheating,

undercooking of food, chilling of food, improper processing,

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contamination, and

unhygienic situations have all been correlated with foodborne

diseases. (Azanaw et al., 2019)

While the statement above shows that Food Handlers in the

Philippines were not required to get a sanitary permit, according to

Poot, Joshua James et al., 2022, few food handlers or food business

workers have their way of practicing food safety quickly. All of their

respondents have the same viewpoint in life and that is to provide

excellent service and cuisine to their customers without any issues.

(Poot et al., 2022)

Safety environment practice

Most countries are concerned with environmental issues.

Because the food business produces more waste and consumes huge

quantities of

energy and natural resources, caring for the environment is important.

Also, customers constantly demand a safe atmosphere, goods of the

highest quality, and excellent service. Implementing Green Practices in

the workplace helps maintain the environment and the company's

outstanding image. (Cuevas et al., 2020)

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 Due to dust and ashes,

Alfresco or outdoor seats were not suitable for Natural Resources.

Because it was outdoor eating, the tables and chairs were unusable

and covered in ashes. This may have an effect on their sales for the

day because the establishment's capacity will not be able to handle

the maximum number of customers. (Becina et al., 2022)

CHAPTER 3

Methods and Procedures

Research Design

This study on Food Safety and Sanitation of Selected Al Fresco

Dining Restaurants in Antipolo City as Perceived by Customers: Basis

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for Operation

Improvement Plan is a quantitative research that will utilize a

descriptive study designed to assess Antipolo City's food safety

practices, particularly on Al Fresco Dining Restaurants. In quantitative

research, generalizations are typically made based on numerical

information. They frequently discuss how two or more variables relate

to one another. Research using numbers could be classified as

experimental or descriptive. (Mann, 2003, Trochim & Donnelly, 2006).

The researchers decided to use design to better understand how the

health and safety protocols impact the customers of Al Fresco Dining

Restaurants in Antipolo City.

Research Procedures

This research aims to assess customer perceptions of food safety

and sanitation in Al Fresco dining restaurants in Antipolo City. It

involves a literature review, development of a survey questionnaire,

pilot

testing, random sampling, data collection, analysis, presentation

of results, formulation of an operational improvement plan,

implementation, monitoring and feedback, report preparation,

dissemination of results, and periodic review and adjustment. The

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study aims to identify

areas for improvement and develop an operational improvement plan

based on customer perceptions. The results will be presented visually,

with a focus on areas of concern and significant differences. The

findings will be shared with participating restaurants, local health

authorities, and stakeholders.

Respondents of the Study

The respondents of the study are the customers themselves, the

researchers will not involve citizens that are not a customer of the

chosen al fresco dining restaurant. The customers are the ones who

can provide the most accurate and reliable feedback on the food safety

and sanitation practices of the restaurants. The basis for the operation

improvement plan should be the feedback from the customers, as they

are the ones who are most affected by the food safety and sanitation

practices of the restaurants. The researchers will gather pieces of

information from 15 respondents (customers) in 10 different Al Fresco

Dining Restaurants in Antipolo City. Having a total of 150 respondents,

resulting in a reliable basis for the restaurant’s improvement plan.

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Setting of the Study

The Setting of the Study.

The research study will be conducted at the Brgy. Cupang, Brgy.

Mayamot, Brgy. Bagong Nayon, and Brgy. Mambugan. These

barangays are located in the Lower Part of Antipolo City

Philippines.

The researchers chose this location in view of the fact that the

restaurants in Antipolo City offer Al Fresco Dining Experience and

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 the fact that Antipolo

City is a location that is at a higher elevation than Metro Manila

which can view the metropolitan area of Manila.

Antipolo City also offers attractions such as Antipolo Cathedral,

Hinulugang Taktak Falls, and Pinto Art Museum.

Sampling Technique

The sampling technique that will be used in this paper is a Non-

scientific sampling technique wherein not all members of the

population have an equal chance of being chosen to participate in the

study. A survey will be conducted within the participants that are

included in the criteria in which one should be a customer of the

chosen Al Fresco dining restaurant. The survey will be conducted in

person and should include questions about the cleanliness of the

restaurant, the quality of the food, the speed of service, and the

overall customer experience. The survey results can then be used to

identify areas of improvement and create an operational improvement

plan.

Research Instruments

The research instrument used in this study is a carefully

constructed survey that consists of questions with provided choices of

answers to gather information. The questionnaire has two parts, the

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 demographic profile of the respondents and the Likert Scale

consists of questions where the respondents will choose their answers

and put a check on a box. The questionnaire has a total number of 12

questions to answer in determining the information on the food safety

and sanitation of the restaurant.

Validation of Instruments

The survey questions were validated by the researcher's adviser

and professors who were familiar with the researchers. If the research

instrument is simple and understandable, qualified respondents will be

given questionnaires after pilot testing, examining, and aligning the

questions from the problem. The questionnaires are linked to the

theoretical and conceptual framework, as well as the problem

statement.

The survey questionnaire's questions and options were approved

by the validators. To answer the questionnaires, the researchers will

use a Likert scale to measure respondents' attitudes by asking how

much they agree or disagree with a specific question or statement.

Research Protocol Use

This research protocol is intended to serve as an indispensable

road map for conducting a thorough and systematic investigation into

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 customers' nuanced perceptions of critical aspects of food safety

and sanitation within Antipolo City's al fresco dining establishments.

With the growing popularity of outdoor dining, it is more important

than ever to delve into the complexities of customer experiences,

recognizing them as critical indicators that can significantly shape the

trajectory of these culinary ventures.

The study aims to unlock an array of customer perspectives

through the use of a well-structured and comprehensive methodology

that includes both quantitative surveys. This research aims to elicit

valuable insights that go beyond statistical metrics, delving into the

nuances of customer sentiments and experiences, by scrutinizing

satisfaction levels, concerns, and expectations. The detailed

information gathered will be critical in developing an evidence-based

operation improvement strategy that goes beyond generic

enhancements, providing tailored strategies to elevate the overall

dining experience.

Ethical Considerations

In order to guarantee that the participants will respect their

moral and legal rights, the researchers will conduct the study with

ethical considerations. As a result, security precautions would be taken

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Version No. 2 Revised May 06, 2024
to protect the anonymity

of survey respondents who participated in the study, guaranteeing that

the researchers adhered to the guidelines

approved by the Philippine government. If the respondents

decide they no longer want to participate in the study, they can get in

contact with the researchers and be guaranteed that the information

they provided would be kept private and unutilized. We shall protect

the information that the respondents have submitted by adhering to

the Data Privacy Act of 2012, also known as Republic Act 10173. The

researchers will maintain the confidentiality of the information while

also safeguarding the respondents' identities and privacy .

Statistical Treatment of Data

The researchers will be using the percentage formula for the

statistical treatment of the data gathered from the respondents.

Percentage Formula:

f
P= x 100
N

Where:

P= Percentage

F= Frequency

N= Total Number of Respondents

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Version No. 2 Revised May 06, 2024
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Version No. 2 Revised May 06, 2024