Escolar Documentos
Profissional Documentos
Cultura Documentos
INTRODUCTION
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patronage is appreciated and valued. Actively promoting
strategy.
eat and thats the reason why you will see a lot of
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The Filipino food includes dishes and cooking procedures
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parking area where people can park, ambiance and
competencies.
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The development and use of Employees competencies to
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delays to the customers satisfactions in Hapag Vicenticos
TIME CONTEXT
POINT OF VIEW
end of the day what makes the customer to visit the same
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his experience, and customer service of the restaurant is
that most of the times the restaurant takes the blame for
this event.
there are times that the same employee has to work from
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So by the night the staff get tired, so that may cause a
hand, preparing the food can also get delayed in the same
applies for both chefs and waiters. This also can cause a
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not around, the staff members of the restaurant does not
satisfaction?
the problems?
to consider.
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2. To know how the effects of the waiters delay to
customers satisfaction.
problems.
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CHAPTER II
HISTORY
menu options that suit all palets and budget, made this
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hence, the third branch was opened six years later and by
this time, the original snack house was closed down for
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Now Hapag Vicenticos, Ang Hapag kainan ng bawat
way.
COMPANY OPERATION
that their clients and patrons might need for their most
treasured occasions.
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VISION
MISSION
OBJECTIVES
of net profit
Ecija)
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3. To fully satisfy, delight, and surprise each and every
customer
wayof life
PROBLEM DEMONSTRATION
service?
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Waiting is a complex phenomenon to which a consumer
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consumers often do not arrive at a restaurant at equal
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our research, we related Maister's propositions to a
phase from paying the bill until the customer leaves the
causes a delay?
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Following Lewin's field theory, we predicted that
hand, when the individual gets into the region of the go-
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experienced as more unpleasant by the individual than a
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goal. Consequently, a high level of uncertainty should
propositions.
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CHAPTER III: CASE ANALYSIS
Disciplinary Measures
order
CONSTRAINTS
in Cabanatuan City .
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CHAPTER IV: PROPOSED SOLUTION
PROPOSED SOLUTION
SWOT ANALYSIS
STRENGTH
restaurant.
Weakness
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Vicenticos , although composed of competent people
Opportunities
Time consuming
Challenges
Questionnaire
Name__________________________
Part 1
Age:
51- above__________
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Gender:
Male____________
Female__________
Dining pleasure___
Food_____
Ambiance_____
All________
Direction:
5 Strongly agree
4 agree
3 moderately agree
2 disagree
1- Strongly disagree
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lack of familiarization among new staff
Lack of guidance from manager causing for
the staff to slow down
Effects 5 4 3 2 1
Customers tend to transfer to another
restaurant
Customer retention is affected
Less profit on the part of the restaurant
Too many customers feed back
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CHAPTER V: SUMMARY CONCLUSIONS AND RECOMMENDATION
SUMMARY
Respondents Profile
Age
27%
45% 21-30 years old
21-30 years old
41-above
31-40 Years old
41-above
28%
31-40 Years old
from 41- above years old, 28% with 31-40 years old and
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Sales
35%
Females Male
Female
65%
Males
were females.
10%
Food
Dine in Pleasure
Food
66% Ambiance
11%
All of the Ambiance All
reasons
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pleasures , 12% were in dine in pleasures alone, 11% were
Tiredness of 0 2 43 10 45 3.98 A
the staff due
to shifting
schedules
staff do not be 0 0 2 88 10 4.08 A
able to focus
or pay
attention to
each and every
customer
Too much order 0 0 20 20 60 4.40 A
from the
customers and
the chefs were
unable to
prepares food
for them
lack of 0 0 0 25 75 4.35 A
familiarization
among new staff
Lack of 0 5 0 15 80 4.50 SA
guidance from
manager causing
for the staff
to slow down
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with 4.50 in weighted mean , followed by Too much order
Effects 1 2 3 4 5 WM VI
(strongly (disagree) (moderately (agree) (Strongly
disagree) agree) agree)
Customers 0 2 43 10 45 3.98 A
tend to
transfer
to another
restaurant
Customer 0 0 2 88 10 4.08 A
retention
is
affected
Less 0 0 20 20 60 4.40 A
profit on
the part
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of the
restaurant
Too many 0 0 0 25 75 4.35 A
customers
feed back
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that there are many people who may read it , in general
CONCLUSIONS
staff to slow down and the too much order from the
shifting schedules.
RECOMMENDATION
serving customers.
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2. They should hire additional chefs to attend the food
preference.
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