CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Restaurant are an establishment in almost every nation and every society in the world. The
restaurant as we realize it nowadays a site where individuals arrive to eat and drink and
interact is ascribe to the French Revolution. However even prior to Marie Antoinette and
Louis XVI were direct to the guillotine restaurant have occur near in one formation or other
for thousands of years. Since the 20th Century restaurant have experience remarkable
alternate in piece to technological advancements in food manufacture. Today there is a
motion in more restaurants for a repay to the farms placing appreciable value on local
goods.

Restaurant in early times the concept of selling food for earnings goes back as much as the
earliest progress. It is no correspond growth of restaurant through the past correlates with
the growth of town. They require for common eateries was firmly create as much as the
Roman Empire and Ancient China. When Villein and Rancher brought their livestock and
more goods to the urban marketplace, frequently they traveled for some days at a time.
This brought on the earliest structure of restaurant, the roadside inn. Normally place in the
middle of the countryside, inns do meals at ordinary table to tourist. There were no menus
or similar alternatives to select from. Every night was chef's pick.

Within city barrier, where livelihood terms were restricted and more people did not have
indicate to cook their own foods, seller sold food from mini carts or street kitchens, which
is still favored in more component of the world nowadays. The food they sold were
normally precooked and low-cost, a forerunner to present fast food. These earliest inns are
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taverns were more than equitable place to eat. They do main social purpose, lead people
together.

Restaurant in the middle ages, in Europe through the middle age and into the Renaissance,
lounge and inns sustained to be the major location to purchase a prepared food. In Spain
they were called bodegas, doing tapas. In England product similar to sausage and
shepherds pie were favored, while in France stews and soups were suggest. All of this
early restaurants served basic, normal fare-foods you would discover in a peasant or
wholesaler home. Succeeding Columbus' journey in to the Americas in 1492, global trade
grow, carrying fresh ingredients to Europe. Coffee, tea and chocolate were presently being
do in public houses alongside ale, wine and beer. By the 17th Century, while all meals were
still typically eaten at home, relatively well-to-do people would recruit a trattatorie (caterer)
or get their food in a personal salon, rather than in the major dining room of a public houses.
(https://www.thebalance.com/a-history-of-the-restaurant-part-one-2888654)

The present day restaurant can be follow back to the 18th Century and the French Rebellion.
Replaced chefs from aristocratic households set the precedent of exclusive dining, a la carte
menus and gourmet meal, label the rise of fine dining. The 19th Century brought big
adjustment in travel, attach cities by railways, adding tourism travel, helping institute
luxuriousness dining destinations in Europe and other world.

The 20th Century has notice restaurant develop into the similar brands we detect today,
marking the rise of fast food, chains and franchises, as well as recur to organic, local foods.
Through it all, the first fine dining idea ongoing to define the top of the restaurant business.

Once used to describe the rich Bouillons served at taverns and beer garden to restore the
mood and cure the illness. Following the French rotation at the goal of the 18th century,
inactive chefs from aristocratic households began chess opening their own eating house,
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they added skin senses of the suggestions of the upper class to their establishments. Guest
did not have to take their repast at a common dinner table, as was typical of taverns and
wayside inns. Instead they had private tables, clutches by reservations a new conception.
They dined with fine china and cutlery, and tablecloths all trademarks of dining, Menus,
either prix fixe or a la carte were framed and at the end of the repast, guests were presented
with a check, total the quantity of their bill.

Many fortunes were made for that professional person chefs-turned-restaurateur. They
catered to a new class of provincial deputes that came to Paris following the end of the
rebellion. Savvier restaurateurs adapted their eating place to include such amenities as
bathrooms for which there were a charge to use. Before the rebellion, there were less than
50 restaurant in Paris. By 1814, 3,000 restaurants were listed in the almanac des gourmands
a popular travel guide

During the 19th century, the number of eating place in Paris continued to rising. After the
frustration of Napolon, wealthy European flocked Paris to partake in the many gourmet
dining choice. This was especially true of the allied officer there was a motion that would
be repeated following the remainder of WWII. The 19th century also marked the rise of
Cafes a style of restaurant which dont have a table service. The customer will order their
meal from the counter and serve themselves. Outside of Paris soup kitchens kitchen and
dairy shops offered home style a recommend house style cooking for low priced, drawing
in individuals representative of the lower average workers.

The final stage of the 19th Century, onward motion in Department of Transportation
through steamers, railways and eventually automobiles brought about a change in travel.
Luxury tourism grew and with it a new case law of feeding well away from base. No longer
was eating while traveling a mere necessity.
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It became an art. Part of the travel experience was dining at famous Parisian cafes and
restaurants, who by now had built a solid reputation for excellent food and service. In the
1820s, Cesar Ritz, a Swiss developer, partnered with a prominent French chef, Auguste
Escoffier and built the Grand hotel of Monte Carlo, the first to offer luxury
accommodations and gourmet dining all under one roof. Other luxury hotels soon began
popping up all over Europe.

In 20th Century saw the French Restaurant go worldwide. In Spain it was an eatery. In Italy
it was known as a ristorante. In Great Britain and the United States it remained eatery, yet
would soon develop to fit the requests of evolving purchasers. Before that century's over,
eateries in the United States would develop further, acquainting the world with eatery
networks, the ascent of current fast food and a possible come back to the ranch to-table
development. (https://www.thebalance.com/the-history-of-restaurants-part-2-2888665)

Before the finish of the 19th Century, fine eating eateries had progressed toward becoming
piece of the scene for the well of privileged Europeans and high society Americans. These
groups changed eating out into a work of art. Through the 20th century eateries kept on
advancing through two world wars and the Great Depression. The 1950s saw the quick
development of fast food, while the 1960s denoted the start of easygoing family dining and
chain eateries. By 2000, increasing number of families was eating out on a week by week
premise.
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The quick development of travel through the 19th Century gratitude to railways and
steamships signify additional people start travelling significant distances. This in revolve
growth the want for restaurant. Building on the early prosperity of fine dining restaurant in
Paris, a current method of dining became the norm in Europe and the United States. Client
dined at private tables, chose their food from an a la carte menu and spends their check at
the final of the meal.

Progress in science and technology through the early 20th Century instantly effect the
restaurant business. With the finding of germs and the link between health and hygiene, a
special emphasis on cleanliness show to the rise of two favored hamburgers chains White
Castle and White tower. Their all white inner were meant to encourage guests that their
meal was prepared in a secure, current, sterile place.

The large adapt in the restaurant business through the 20th Century arrive with McDonalds.
First a hot dog stand owned by two brothers from illinois, they change to hamburgers in
1948.

Taking a cue from Henry Ford's gathering line idea, the Mc Donalds brother start giving
the rapid, low-cost food attainable by employing small ability employee to gather it. While
the brothers were victorious at serving meal efficiently and cheap. They were not so fine at
franchising. A restaurant tool salesman by the name of Ray Kroc saw the possible in the
McDonalds idea, purchase the brothers out in 1954. His formula for franchising set an
example for fast food chains, modify the landscape of American dining.
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During the 1950s and 1960s further franchising restaurant start popping up more with
ethnic matter such as Taco Bell, Kentucky Fried Chicken and Pizza Hut. Exceedingly pizza
took the US by storm in the 1950s, nowadays being believe as American as apple pie. Pizza
Hut was the first to idea the gathering line for pizza.

Through the 1990s, with more families headed by two employed parents, change consumer
design conduct an increase in the number of people eating out. Restaurant chains similar
olive garden, Applebees, and 99 catered to the eternal growing middle class, contribution
moderately priced foods and childrens menus. This family way casual dining ongoing to
be a favoured restaurant idea nowadays.

Through the 1980s, 1990s and early 2000s. Americans waistline get bigger right beside
with dining out. As the fatness epidemic going on during the start of decade of the 21st
Century, Public Health Company called on restaurant to improve their menus. Critics
condemn restaurant large part, unhealthy meal high in fat and sodium for fatness crisis that
plagued American. In comeback, huge restaurant chains start present healthier foods,
involve better childrens menus. With the introduction of menu mark, more and more
restaurants are obtain healthier choice to cover on their menus. Along with concerns of the
health of the meal being served, more Americans were concentrate on where their food was
arrive from. In its annual What is Hot Chef Survey, the national restaurant association
announce that one of the top 10 style of 2011 were local and organic foods, specify that
consumers are additional anxious that ever about what they are eating.
(https://www.thebalance.com/history-of-restaurants-part-3-2888657)
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Today there are a wide range of sorts of eateries, from fast food to family easygoing. Fast
food is the most well-known eatery to a great many people. Chains like McDonalds and
Burger King wound up plainly well known in the 1950s, and helped produce incalculable
different ideas like Taco Bell, KFC, and in & out Burger. Fast food benefit pulled in clients
for its speed and comfort.

Fast food restaurant are regularly chains. On the off chance that you are considering
opening a fast food establishment, remember that the underlying expenses of diversifying
are more costly than opening an autonomous restaurant.

Fast casual Dining is one of the greatest patterns at the present time. Fast casual is
marginally more upscale than fast food. Fast casual restaurant offer disposable dishes and
flatware but their meal has a tendency to be introduced as more upscale for example
gourmet bread and natural fixings. Open kitchens are well known with fast food were client
can see the food to prepare for the customer. Boston Market is delegated fast casual.

Cafe is a restaurant that does not offer table service. Clients arrange their food from a
counter and serve themselves. A cafe menu generally offers things, for example, espresso,
coffee, baked goods, and sandwiches. Cafe started in Europe and are emphatically
connected with France. They are known for their casual, unhurried air. Open air seating is
another trademark of a cafe. Panera Bread is a case of a prevalent bakery shop cafe chain.
The term bistro is in some cases exchanged with cafe. A bistro is really a bistro that offers
full suppers.
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Bar is short for Public House. Bars go back several years to Europe, particularly Great
Britain. Bars have an immortal interest, for their laid back environment. Brewpubs offer
lager made in-house, and in addition a wide choice of different lagers and beers. Bars can
offer full menus, and additionally appetizer. Numerous casual style restaurant have a
different bar side to their foundation.

Casual Style Dining is otherwise called family style feasting in the United States. Casual
style restaurant offer moderately priced entrees. This is one of the biggest markets in the
US at this moment. Causal style feasting can be any number of topics, from Italian (Olive
Garden) to fish (Red Lobster) to Mexican (Chilis). Easygoing style eateries offer table side
administration, non-expendable dishes, while still keeping the menu modestly estimated.

Fine Dining, Just as the name infers, fine dining is utilized to depict a substantially more
upscale restaurant, one that offers burger joints an exquisite air with brilliant service. The
culinary experts in fine dining restaurant are generally professionally prepared, and the
food is genuinely costly, however justified, despite all the trouble.

Food Trucks another massively known restaurant idea are food trucks. These mobile
restaurants are mainstream for an assortment of reasons they have low start-up costs, low
work expenses, and minimal overhead. Beginning your own food truck still requires a
considerable lot of same requirements from opening another restaurant. You require a
strategy for success, financing, a menu, gear, and great name. A trademark of a food truck
business is the using of online networking to report where the truck is every day.
(https://www.thebalance.com/types-of-restaurants-2888525 )
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In our community nowadays, current restaurant open all the time, and dissimilar idea vary
from pizza chains to great sushi restaurant to breakfast cafes and similar restaurants that
specialize in peanut butter and jelly sandwiches. In spite of broad range of restaurant idea,
majority are categorizing by one of three great restaurant classes, involve full-service, fast-
casual and quick-service.

When determining on cuisines, at its major basic level, a restaurant is commonly identify
for the meal served there. Guest will want to know what meal you serve, involve how your
meal is prepared, the kind of ingredients used and the cooking procedure require.

When you have a simple plan of your idea, quantity out from what is your target market,
your simple plan for your restaurant should guide that conclusion. It is main to figure out
if there is an important market for your idea in the area, as well as to place proper cost
points on your menu product. The ambiance may be one of the major main styles for
reach your restaurant idea. Think around what you want your guests to understand when
they walk through your doors. Believe the human senses; Taste: maybe the most clear, the
sense of taste is a main feature for diners everywhere. No one will eat at your restaurant if
the meal tastes horrible. Be assured you have a skillful chef or cook on staff to produce
the meal that keep your guest coming back again and again. As well, be assured your
meal are consistently tasty. This is what produce loyal guests, and helps explain your
brand. Sight: What will your guests will see? An idea visual result surround more than
just the stuff drape on the walls. Colors in the restaurant have been familiar to motivate
guest's hunger. Colors can do a lot to influence the overall ambiance. Cooking procedure
is another main particular to think regarding sight is the kitchen will guest see into your
kitchen? In a presenting kitchen, even a small flames lightning up from the grill may
business a special and appealing ambiance. The lightning in your restaurant is significant.
It impact how much people see inside your business. Lights assist to reach a sure mood or
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tone as well. Sound: The sound in a restaurant influence the ambiance, so be informed of
what guests will hear in your restaurant and the lighting in your restaurant is the key. It
effects how much people see inside your institute. Smell: some restaurant have extremely
particular intent when it comes to build an ambiance with smells. Fragrant smells fill the
air and influenced guests as soon as they come in the establishment. Aromas like fresh-
squeezed citrus, sweet flowers or fresh-baked muffins can help describe an ambiance.
Dining room sounds sometimes, carrying a meal of especially temping meals across the
dining room can affect diners to drool in anticipation. Including the scent of an enticing
platter into your idea, such as a restaurant specializing in classic sizzling, smoking fajitas,
could give your guests an enduring feeling and a specific cause to dine at your restaurant
over another.(https://www.linkedin.com/pulse/which-type-restaurant-concept-pavlos-
sarlas)

The Filipinos are a sociable and friendly being who consistently loves to eat and party
frequently at the center of their more celebrations like birthdays, fiesta and Christmas. In
all Filipino celebrations, normal Filipino will never go lost. A lot of foods is served most
mainly through fiestas. Although initially a Catholic practice, anyone can associate in
fiesta celebrations. It is also usual for people to go around and eat for free Filipino fiestas
are commemorate in honor of the patron saint of the town. There is a pre-designated
program for the day of the particular saint. Through this day, the town plaza normally
holds fair and game. Most houses also have an open house for friends and even
newcomer. They invite them for plenty of Filipino meals. (https://everything-
filipino.com/filipino-food-fiesta/)

Rice is always present in Filipino cuisine. The root cause to this is that rice is one of the
largest rice producer in the world. Rice is generally accessible to them. Therefore Filipino
culture is loaded with rice dishes and cooking.
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The Philippines is the 8th largest rice producer in the world. It is arable land overall 5.4
million hectares. Rice range gathered has extended from almost 3.8 million hectares in
1995 to around 4.4 million hectares in 2010. In any case the nation's rice territory reaped
is still little contrasted and that of the other significant rice delivering nations in Asia. More
than 66% of its rice zone is flooded. The nation's generation expanded by a third, from 10.5
million in 1995 to 15 million in 2010. Seventy-one percent of rice creation originated from
flooded regions. In spite of the fact that enhance from 2.8 t/ha in 1995 to 3.6 t/ha in 2010,
it was still route beneath the yield capability of present day assortments.

Rice is a staple nourishment for most Filipinos the nation over. The country's per capita
rice utilization ascended from 93.2 kg for every year in 1995 to 123.3 kg for each year in
2009. Additionally, per capita caloric admission from rice ascended from 917 kcal every
day in 1995 to 1,213 kcal every day in 2009. Protein necessities from rice, all things
considered, expanded from 29.7% of every 1995 to 34.8% for each individual for every
day in 2009. (http://ricepedia.org/philippines)

Filipino culture and Filipino convention are something that everybody will have the
capacity to identify with. They are loaded with beautiful merriments and a considerable
measure of food as Filipino individuals loves to eat. (https://everything-
filipino.com/filipino-culture-on-family-and-food/)

The usual Philippine diet goes around in the local foods, mostly vegetables, pork, seafood,
rice and noodles. Filipinos are too very well-known with Westerner foods, mostly fast
foods, and the diet of nearly today is a combination of all these prestige. Westerners
recognized with Spanish-influenced cuisine will know the Latin-based menudo-type stews,
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the Cuban-style pork cuisine, and the tapa-like starter, however all with native ingredients
of Asian and Polynesian start. On peak of this, the American add the hamburger, and more
types of fast food which, in wholly fairness, are establish almost all around the world, and
you have a feeling of Filipino dishes. If you have a Filipino in the United States, they will
be really pleasant with the local restaurants you select, however will be mainly excite if
you can find an authentic Philippine restaurant. If you are with Chinese Filipinos, dine with
them at a best Chinese restaurant, whether in the Philippines or overseas: a Chinese banquet
is not improper.

Breakfast is distributing from around 7:30 to 9:00 a.m. and normally contained of a tea or
coffee and rice; the latter is perform either as a porridge-type cereal that can be savor with
any number of ingredient with eggs in a variation of form, or with preserve vegetables. Tea
may be drunk simple or with cream, lemon, milk, or with sugar.

Lunch is the normal meal source of the day, and like nowadays, in working cities, it can
still be an complicated matter with some courses-or it can be a plain noodle meal or fast
food fasten down in a matter of minutes. Lunch is distributing from around noon to 1 p.m.
and normally contained of fish, meat, and/or vegetables, with rice. Plenty of course can be
steamed, stir-fried, of boiled in a variation of individual procedure, either directly or extra
detail. Chicken, or pork, is normally roasted or barbecued, and is a most common meat.
You will notice adobo, a spice, just about everywhere. Fish sauce and fish paste are
obtainable with almost ethnic Philippine cuisine, and have really pungent flavors: begin
out precisely. Filipinos love sweet pastries, so a truly sweet dessert of fruits, pudding, or
cake is commonly available meal. Usual, the drinks distribute with lunch and dinners are
soft drinks, beer and or tea or coffee.
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Dinner is distributed from around 6 p.m. On, 7; 30 p.m. the customary late time. Even if
the major meal of the day was lunch, dinner is only slightly lighter-this is frequently the
instance with families at home. The dinner menu is frequently same to that of the extra
traditional lunch. If alcohol is actuality serve pre-dinner drinks may start with beer or rice
wine, then go to beer throughout the meal, and finish with a sweet wine and or coffee or
tea. Westerner alcohols are served in deluxe restaurants and at business dinners.

For table manners, Chinese use chopsticks to eat their food apart from that forks, spoons,
and knives are used with Philippine and Westerner cuisine. In some Philippine restaurants,
no silverwares at all are used. Food is eaten with a fork in one hand and a spoon in the
other, knives are seldom used. Rural Filipinos prefer to use their hands. Some upscale
native restaurants in Manila serve food this way. (Kamayan-Style).
(https://www.etiquettescholar.com/dining_etiquette/table-
etiquette/pacific_dinner_etiquette/filipino.html)

In Norwegian eating routine, there are three nutritional categories were decided for
investigation of customer valuation of value: fruits and vegetable, potatoes, and meat. The
freshness, taste and dietary esteem are the most organize of the customer. Those shoppers
who offered need to natural angles were slightest happy with the nature of these items. The
further investigation of buyer relationship to ecological parts of nourishment was made
through examination of the attributes of purchasers who 1) put need on natural viewpoints
in their quality valuation of food, 2) will pay an additional cost for food created in an earth
sound way, and 3) purchase these items today.(Sciencedirect.com, August 2017)
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Food Quality is the only one of nine elements being tried that significantly affected purpose
to return for 239 diners at an Irish-bar style full-benefit restaurant. A fractional clarification
of the rehash support choice is the main restaurant gave. Food quality again was at the
highest priority on the rundown in looking at consumer loyalty however the decency of the
seating methods likewise had critical impacts and the restaurant's climate. Together the
Food, climate and decency of hold up clarified about portion of the change ability in a
relapse model of consumer loyalty. Diners proposed to the eateries to extend its menu.
Specifically, Irish-bar topic they need to see more things that fit the eateries. At last diners
were particularly intrigued by having extra empowering menu things.

(Journals.sagepub.com, August 2017)

BACKGROUND OF THE STUDY

One of the newest in the Philippine is the Pilipino Catering Cuisine is XO46 Heritage. The
meaning of XO means Xtra Ordinaryong Pagkain at Inumin and the 46 means the year
when the Philippines got the freedom from the Americans in 1946. The owner of this
restaurant is Mr. Andrew Masigan. He spent most of his life in the food industry; he started
the highly successful fast food chain Dimsum n Dumplings at a time when most businesses
were hard up and blackout plagued the country on daily basis. Despite the odds, Andrew
grew the business to a peak of 80 stores across the country and in 1988, was awarded the
World Young Business Achievers Award for Business Strategy in Beijing, China Soon
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after, more themed restaurants followed among them were highly acclaimed Struan &
Tangs Tea Salon and Raku Hokkaido Ramen House. He later sold the Dimsum n
Dumplings and Struan & Tangs chains to focus on other bigger and more exciting
endeavours.XO46 Heritage is fine dining type of restaurant.
(http://www.adventmanilagroup.com/ August, 2017)

According to Mr. Gino Cabading, one of the managers of the XO46. For almost 6years Mr.
Andrew Masigan has establish 5 branches of the XO46 Heritage. The first branch of XO46
Heritage is located at Valero Makati, Valero Makati their target is the working people
around the Makati. And Valero is the one old branch of XO46 Heritage has establish year
of 2011. The second branch is located in Century City Mall Makati and got establish year
of 2013. Century City Mall their target is the one shopping around the mall. The third
branch is located at Estancia Mall in Pasig and got establish year of 2014. Like in Century
City Mall branch their target is the one shopping around the mall and also the working
people around Pasig. The fourth branch is located at the SM Aura in Taguig City and got
establish year of 2015. Their target is the one who shopping in the mall. Lastly, the last
branch of the XO46 Heritage and the newest branch, and the biggest branch and got
establish last year 2016 is in the Conrad Hotel in Pasay City. Their target is the one who
shopping in the mall and the when it has event in the SMX Convention the people coming
in the event.

When it comes in their awards, XO46 Heritage year of 2012, they got 4 awards. First is the
2012 Philippines Best Restaurants by Philippine Tatler, Second is the 2012 Best Place to
Eat with Friends by Esquire Philippines and Third is the 2012 Best Place to Eat with
Friends by Philippine Tatler. Lastly, is the 2012 TOP 100 Restaurants in Asia by Dine
Asia, In the year of 2013 they got 2 awards. First is the 2013 Best Restaurants by Philippine
Tatler and Second they got again the 2013 Best Place to Eat with Friends by Esquire
 16

Philippines. In the year of 2015, they only got 2015 Certificate if Excellence by Trip
advisor. In the year of 2016, they got again the award of Best Restaurant 2016 by Philippine
Tatler and the 2016 Certificate of Excellence by Trip advisor.

XO46 Heritage has high standards in quality of product, innovative products and unique
service delivery. In the Food Quality, the quality of the raw ingredients they always make
sure its fresh and clean because they always think the safety of their customer and their
using the method of FIFO in their materials. FIFO means Frist In, First Out. Also, in
food quality they make sure that the quality of taste, texture, the size of the serving and the
quality of product itself is accurate to the taste of their manager before they offer to the
guest.

When it comes to their Service delivery they are unique because they offering 3
complementary to their guest. First, is the Chichirya De Manila while the guest is
choosing their foods and drinks. Second, is the Puto or Rice Cake while the guest is
waiting to their foods. The rice cake or puto they are the one who make because they have
store that they selling puto and kakanin. Third, is the Lokal na Tsokolate they give the
lokal na tsokolate for giving thank you to their guest.

SIGNIFICANCE OF THE STUDY

To Owner of XO46, the research that are going to conduct will help them to know if they
need to put more uniqueness in their store or if they are ahead of their competitors. They
can monitor if there branch is more efficient and successful than the other branches of their
 17

company. Also they can innovate more by knowing the differences of their branch and the
others.

To Food and Beverage, this research can help to the Food and Beverage Department to
know how to conduct a good quality of food and how to conduct a service delivery in a
proper way. It may also help to encourage other restaurant to have consistency when it
comes to have chain of restaurants or even in franchising.

To Future Researcher, Our research is going to study about food quality and service
delivery of every branch of XO46. The study that we are going to do will help the future
researches to analyse and to choose what branch has the best food quality and service
delivery. This can give them ideas of every on every branch of XO46.

To Tourism Industry, It may increase their customer because knowing that they have
branches that have consistency in the food quality and service delivery when it comes in
the chain of restaurants. Not just our Filipino citizens but even the other nationalities.
Knowing the quality and service delivery of your food can attract a lot of customers. Not
just the food but also the ambiance and nature of your work place.

To Public, the consumer will encourage to patronize the XO46. Because if every branch
of XO give a good quality and delivery in food the public will react the same way. They
will not think if it has a high price as long as they give them the best quality and delivery
in food. Giving a good quality and delivery is what every customer want.
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STATEMENT OF THE PROBLEMS

1. What is the consistency level of food quality?

2. What is the consistency level of service delivery?

3. What is the atmosphere of the restaurant?

SCOPE AND LIMITATIONS

The study will determine the consistency of food Quality and Service of the 5 branches of
XO46 Restaurant around Metro Manila but this study will only focus on 3 chains of XO46
Restaurant in the area of Century in Makati, Valero in Makati and Conrad in Pasay on
August 2017 to November 2017.

DEFINITION OF TERMS

Ambiance - a feeling or mood associated with a particular place.

Attentiveness - heedful of the comfort of others.

Complementary - Free foods.

Customer interaction skills- the skills of server when they interact in the guest.

Food server skills the skills of the server.

Furniture- the design of the furniture.

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Food presentation - image that represents something.

Layout/Space - the plan or design or arrangement of something laid out.

Lights the lighting of their restaurants.

Music the decimal of their sound.

Product knowledge the knowledge of server to their product.

Serving time how many minutes them to serve the food.

Taste - to perceive or recognize as if by the sense of taste.

Theme - artistic representation of the restaurant

Value for money- The worth of dining in a restaurant if it is worth for your price.

ACRONYMS

XO- Extra Ordinary

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Outline for Introduction

BACKGROUND OF THE STUDY

 20

Outline for background of the study

A. Background of the owner

B. Branches of XO46
C. Awards of XO46
D. Food Quality of XO46
E. Service Delivery of XO46

STATEMENT OF THE STUDY

Outline for Statement of the Study

1. What is the level consistency of food Quality?

In terms of:
1.1 Complementary food
1.2 Taste
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1.3 Food presentation

1.4 Serving size
1.5 Value for money
2. What is the level consistency of Service Delivery?
In terms of:
2.1 Food server skills
2.2 Product knowledge
2.3 Serving time
2.4 Customer interaction skills
2.5 Attentiveness
3. What is the atmosphere of the restaurant?
In terms of:
3.1 Ambiance
3.2 Layout/Space
3.3 Theme
3.4 Music
3.5 Lights
3.6 Furniture