Father Saturnino Urios University: Bp. Pueblos Senior High School Butuan City

Father Saturnino Urios University
Bp. Pueblos Senior High School

Butuan City
Hindering Factors and Facilitating Factors Affecting Fast Food
Chains and Carinderias
In Partial Fulfilment of the Requirements for
Practical Research I
By:
Eralisa F. Alaan
Cindy Mae C. Aldover
Gianne Christine L. Lavanza
Patricia Porshia M. Libres
Lovely Mae T. Malvizo
Abigail Francheska G. Oliveros
October 2018
Butuan City
ABSTRACT
Food is one of the basic needs of human being. For this

reason, food industry always remain as a high demand type of
business.
Carinderia is a type of restaurant which is a popular small

food business that sells home-cooked Filipino specialties and it
is a food stall with a small seating area, typically in a market
or at a roadside in the Philippines. The prices are affordable
that is why lots of Filipinos prefer to eat in carinderias. On
the other hand, fast food is a type of restaurants that sell
quick, inexpensive take-out food. Filipinos love to eat that is
why big number of fast food are established in many cities that
are local and international food chain. Both will surely satisfy
your hunger but the main difference we can see would be the price
of the food you're going to pay. Carenderias sell much cheaper
food than fast food chain but the quality of food they sell has
its distinction.
This study sought to identify the hindering factors

affecting the eateries and fast food chains and how these food
service industries cope up with those problems with the
facilitating factors.
This research used the descriptive research design to study

the problems identified. A descriptive study is the most suitable
for this study to be able to determine the hindering factors and
the facilitating factors in fast food chains and carinderias.
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ACKNOWLEDGEMENT
We would like to acknowledge the following people who have
contributed in making this research possible:
Mr. Dhandee Torente - We would like to express our deep and
sincere gratitude to our research instructor for providing
invaluable guidelines throughout this research. His comments on
an earlier version of the research greatly improved the
manuscript. It was a great privilege and honour to work and study
under his guidance.
Validators - We would like to show our gratitude to the
validators of the survey questionnaire who provided insight and
expertise that greatly assisted the research.
Participants - We would like to thank the participants of
this study for sharing their pearls of wisdom with us during the
course of this research.
Parents - This work would not have been possible without the
moral and financial support of our parents. We are extremely
grateful to our parents for their love, prayers, caring and
sacrifices for educating and preparing us for our future.
Mr. and Mrs. Lavanza - Sincere thanks to Mr. and Mrs.
Lavanza for sponsoring the place where we work on our research

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paper. Without their help, this research will be far from
possible.
Almighty God - And lastly, praises and thanks to the God,
the Almighty, for His showers of blessings throughout my research
work to complete the research successfully.
E.F.A.
C.M.C.A.
G.C.L.L.
P.P.M.L.
L.M.T.M.
A.F.G.O.
Butuan City
DEDICATION
We would like to dedicate this research paper to the
following people who made it possible:
Mr. Dhandee Torente – We dedicate this research paper to our
ever supportive research instructor who is always there to guide
us throughout the process of making this research paper.
Parents – We also dedicate this research paper to our
parents who are among the reasons as to why this research paper
was made possible.
E.F.A.
C.M.C.A.
G.C.L.L.
P.P.M.L.
L.M.T.M.
A.F.G.O.
Butuan City
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
Background of the Study
Food is a basic necessity, for humans must have food to
survive and because of this, people are willing to buy great
amount of food to satisfy their needs. The industry which deals
with preparing food items or products refers to the food service
industry and will always remain in high demand because of its
genre. These industries include restaurants, fast foods, school
and hospital cafeterias, catering operations, food carts and food
trucks etc. Restaurants and fast foods mainly contribute to the
food service industry.
Carinderia is a type of restaurant which is a popular small
food business that sells home-cooked Filipino specialties and it
is a food stall with a small seating area, typically in a market
or at a roadside in the Philippines. Most of it is a home-based,
a small space is needed to accommodate your kitchen equipment and
one two small tables for your customers could complete a
carinderia business. The prices are affordable that's why lots of
Filipinos prefer to eat in carinderias.

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"Fast food" generally refers to the type of restaurants that
sell quick, inexpensive take-out food. During a relatively brief
period of time, the fast food industry has helped to transform
not only diet, but also landscape, economy, workforce, and
popular culture. The extraordinary growth of the fast food
industry has been obsessed by fundamental changes in society.
Like every other country, the food industry in the Philippines is
flourished. Filipino's loves to eat that's why big number of
restaurants of fast food are established in many cities that are
local and international food chains. To further evaluate customer
satisfaction, fast food players recognise the growing consumer
group of millennial, especially those coming from the emerging
middle class to highlight their strength in terms of convenience
compared to the other types of food service.
Both types of restaurants will surely satisfy your hunger
but the main difference we can see would be the price of the food
you’re going to pay. Carinderias sell much cheaper food than Fast
food chains but the quality of food they sell has its
distinction. Also, the way how these restaurants handle the
hindering factors they face in operating their business and how
they overcome those factors.

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Statement of the Problem
This study aims to identify the hindering factors and
facilitating factors affecting the Fast Food chains and
Carinderias. Specifically, it sought to answer the following
questions:
1. What are the hindering factors experienced by caridnerias and
fast food chains?
2. What are the facilitating factors that help carinderias and
fast food chains cope up with the hindering factors?
3. What is the difference between carinderias and fast food
chains in terms of its management?
Significance of the Study
Food service industry is a growing business since food is a
basic necessity. This type of business is and will always be in
high demand because of its importance in the community. In
another way around, it can also be considered as the most risky
business since there are many regulatory requirements that you
will need to meet. The finished products that were serve to
customers vary depending on the type of facilities they operate.

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Students taking up business courses. To gain insights and
knowledge of how carinderia and fast food chains differ in terms
of how they operate their business.
Instructors of business courses. To be able to assess and
evaluate the different facilities each carinderia and fast food
chains operate and inform their students about it.
Community. To be informed of the different factors to
consider in choosing carinderia and fast food chains to be
patronized.
Researchers. To let the researchers identify the hindering
and facilitating factors of the business that can help them with
their research in line with the topic.
Scope and Limitations
This study is limited to the managers of a fast food chain,
people who have experience in managing a fast food chain, and
owners of carinderias. These includes three (3) past managers of
fast food chains and three (3) owners of carinderias. The
researchers have chosen these respondents because it is assured
that they have enough knowledge about the study since the study
is directly related to their experience.

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Theoretical Framework
 Types of food  Price

business  Service
 Management  Food Quality
 Regulations  Customers
 Business Strategy Expectation
 Facilities  Customers
 Location Satisfaction
 Physical
Environment
Figure 1. Research Paradigm
Goal-Setting Theory
Dr. Edwin Locke pioneered goal-setting theory in the 1960s,
finding that specific and difficult goals produce better results
than easy or vague goals. In 1990, he and Dr. Gary Latham
expanded their research and found for goals to be most effective,
they should focus on clarity, challenge, commitment, feedback and
task complexity. Using that framework can help those in the fast-
food industry find the best ways to motivate their employees to
meet challenging objectives.

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Conceptual Framework
In handling a food service business, the price, service,
food quality, and customer satisfaction depend on the type of
food business whether it is a carinderia or a fast food chain.
These variables also depend on the regulations, location,
facilities, and the strategies used by the business in order to
give quality food and service to the customers.
Definition of Terms
Carinderia - a food stall with a small seating area, typically in
a market or at a roadside.
Entrepreneurship - the activity of setting up a business or
businesses, taking on financial risks in the hope of profit.
Facilitate - to make easier or less difficult.
Factor - a circumstance, fact, or influence that contributes to a
result or outcome.
Fast Food Chain - cuisine prepared by restaurants that cater more
towards speed and low prices than quality or nutritional value.

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CHAPTER 2
REVIEW OF RELATED LITERATURE
This section provides the related studies and literature
from different and varied sources that are related and relevant
to the study being conducted.
A survey by A.C, Nielsen found that 54 percent of Filipino
interviewed eat at a fast food restaurant at least once a week,
compared to 35 percent in the United States. McDonald’s, Kentucky
Fried Chicken and Pizza Hut all operate in the Philippines but
they only have a small share of the Philippines fast food market.
They receive stiff competition from local favourites: Chow King,
the top Chinese food chain, Greenwich, the leading pizza and
pasta chain, and Jollibee (Nielsen, n.d.).
Managing a food business takes special skill and tact. While
purchasing ingredients and creating a perfect meal or food
specialty may seem like obvious challenges, there are other
considerations for managers. With a focus on food, food
businesses must also rise to the challenge of meeting customer
needs and keeping up with trends in the culinary world (Long
n.d.).
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Effective restaurant management involves several different
challenges, such as public relations, inventory, dealing with
staff, and customer service. Sometimes a restaurant owner doubles
as the manager, but sometimes this is a separate position
(Mealey, 2018).
Countless factors may affect the success of a fast food
restaurant. Everything from the specific type of establishment to
the size of the building and local community demographics can
have a dramatic effect on a fast food establishment. The
proximity of one fast food restaurant to others may have an
effect on its success. If another establishment that serves
identical meals is within a close range, the result will be
increased competition and potentially lower gross sales a fast
food restaurant’s size may have significant effect on its
success. Larger buildings can serve more customers at one time.
Demographics may be the most significant factors affecting the
success of a fast food restaurant. Restaurant owners should
examine the ratios of male to female, average income, education
levels and other essential characteristics of the people living
nearby (Gambone, 2017).
Success in the fast food industry requires mastery of
different parameters than fine dining. Customers who go to a fast

Butuan City
food business are looking for speed, convenience and
predictability rather than a memorable dining experience. Fast
food entrepreneurs who understand this can master these elements
of the business and perhaps make a profit. The faster a
restaurant can deliver the ordered food, the happier the customer
is. Setting up efficient and standardized kitchens and focusing
on foods that can be cooked quickly are two of the ways that
McDonald's became so successful in this competitive industry
(Xaxx, 2018).
The speed of service is the time a restaurant takes to serve
a customer. The clock starts when a customer enters the
restaurant or pulls at the drive-thru, and the clock stops when
the food is delivered to the customer. Speed of service is an
important component of customer satisfaction at fast food
restaurants. Thus, restaurant operators ought to work on
improving speed of service. A well-trained team, proper
scheduling, and forgoing suggestive selling invariably will
contribute to speed of service at fast food restaurants (Kabir,
2016).
Fast Food managers are very complex compared to a lot of
businesses where managers manage, because they manufacture and

Butuan City
sell our product in the same four walls and have to do it so
quickly (Anderson, 2010).
Word-of-mouth advertising is your best promotional tool for
a carinderia business. Satisfied customers will talk about your
carinderia and recommend it to their friends who happen to be in
the vicinity.
With tasty, clean and affordable food with variety; and good
marketing and location, you’re carinderia business will surely be
successful (Entrepreneur Staff, 2011).
Managers and owners of small businesses face many challenges
in managing their business. These challenges can include
financing the business, creating products that appeal to
customers, finding and retaining qualified employees, completing
various objectives, and even keeping abreast of laws and
regulations. The managers that are most successful in meeting
adversity have a conceptual knowledge of all business functions.
They are familiar with marketing, product development and the
responsibilities of all departments (Suttle, nd.).
Carinderia businesses, while already off the ground and
starting to attract loyal customers, occasionally encounter
problems raising capital to upgrade facilities such as cooking
utensils, fixtures (electric fans, more tables, bigger freezers,

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etc), as well as expanding menu offers. This is because margins
may be thin and often incorporated in daily operating expenses —
utility costs, staff wages, supplies and ingredients. A common
gripe against carinderias operating at certain locations is the
quality of ingredients and hygiene conditions. That may be
because of the absence of proper sewage and waste disposal, or
lack of knowledge among management and staff in handling and
storage of food which must be kept at certain temperatures or
maintenance of clean operating environment and equipment. Such
conditions may contribute to outbreaks of food-borne diseases
that might lead to closure of business or loss of customers. In a
sense, operating a carinderia business may be attractive but also
abound with risks that can drag down profits, slow down progress
or worse, shutdown the business as a whole.
Keeping in mind these challenges should help those who are
interested in opening their carinderia business have an open mind
of the possibilities that can happen once they roll the red
carpet to welcome their guests to partake of the meals they
prepare (Pinoy Negosyo, 2018).

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CHAPTER 3
METHODOLOGY
This chapter presents the research design, research
environment, population and sample, sampling technique, research
instrument, and the data gathering procedure.
Research Design
This research used the descriptive research design to study
the problems identified. A descriptive study is the most suitable
for this study to be able to determine the hindering factors and
the facilitating factors in fast food chains and carinderias.
Research Environment, Population, and Sample
The study is conducted among fast-food chains and
carinderias located within Butuan City, Agusan del Norte. Samples
are derived from past managers of fast food chains and owners of
carinderias. The researchers selected three fast food chain

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managers and three carinderia owners to answer questions in line
with the study.
Sampling Technique
The purposeful sampling technique is used to select the
samples this study. The researchers selected the samples based on
their knowledge and expertise regarding the research subject.
Research Instrument
The researchers used the interview method to gather
information from the selected participants. The interview
consists of three main questions that are significant to the
research topic.
Data Gathering Procedure
The researchers provided a voluntary informed consent before
proceeding with the interview. Next, the researchers presented
the consent before asking the interview questions to the selected
participants. Respondents are given the assurance that their
answers will be treated with utmost confidentiality and are for
academic purposes only.

Butuan City
CHAPTER 4
PRESENTATION, ANALYSIS AND INTERPRETATION
Matrix Presentation
Question 1: What are the facilitating factors in handling a
fast food chain?

Participant 1: When it comes to fast food chains, the company
offers training programs which are very helpful to its
employees. Aside from that, food chains also strictly follow
and apply standard operating procedures to ensure that the food
products they serve to their customers are clean and safe. They
are thoroughly inspected and monitored by authorized persons,
third party companies, and even the (local) city health offices
which is a very good thing when it comes to handling such
businesses.
Participant 2: Being more patient. Dapat dili maramot sa
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knowledge regarding how to handling customer satisfaction.
Dapat mas taas ang pasyensya especially sa pag entertain sa
customer kay daghan klase sa customer ang ma encouter. Inside
sa workplace, dapat marynong ka makisama ug naay respeto sa
isat isa. Treat them as ur second family ug wala dapat jealous
na mahitabo. Sa management: dapat open minded ka. Mas better if
naay kay sugestion when it comes sa management. in that case
naay kay concern sa imo work . Most important is to love and
enjoy ur work. Work not only for ur self but to make people
happy buy giving them a good services.

Participant 3: In terms of customer preference, carinderias may
have an advantage considering that they can innovate and add
more varieties in their menu. Also, the fact that some
carinderias tend to be negotiable with the prices of their food
offered. Thus, making the business more customer friendly.

Question 2: What are the hindering factors in handling a fast
food chain?
Participant 1: I think one factor would have to be the
difference in prices. Considering that carinderia products are
cheaper compared to fast food chain brands. Another thing,
although I would not really consider it to be a hindering
factor but rather an even more complicated one compared to
running a carinderia, is that fast food chains undergo a long
process before it is permitted to open up a store. They go

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through a lot of tests, accreditation, audits, and
certifications before they are given permission to operate
their businesses.
Participant 2: We already know that customer is always right.
Yes, they always right. But the best thing to do is to listen
them. dapat mapagkumbaba kalang until they stop expressing
their emotion. In that case, let your people call management.
Dapat ang manager normally ang mag settle sa customer by
offering them like freebies other alternative solutions to
customer but its depend to the situation. In that case
management should explain regarding the rules and regulation.
pra ma aware and customer sa right sa mga employees.

Participant 3: On the other hand, the primary factor /
hindering factor in handling a carinderias would be building up
that image or reputation that such business offers clean and
safe to consume food considering that it does not follow any
standard operating procedure. Unlike in handling fast food
chains that ensures safety for consumption of their food and
proper preparation of such food.

Question 3: How do you cope up with the hindering factors in
handling a fast food chain?

Participant 1: Given that fast food chain products are pricey
compared to carinderia dishes, they have to be able to meet and
even surpass the expectations of their customers by following
and enforcing the standard operating procedures that they have

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in their respective companies.
Participant 2: Let your employees know what are their
responsibilities as a person and as a employee. Management
should listen not only to the customer but to the employees.
Note: sa mcdo naay training ug test normally ginabuhat namo to
improve their skills.

Question 4: What are the facilitating factors in handling a
carinderia?
Participant 1: So far, sa akong pagdala sa tindahan, first,
kanang mga tao, ang tao, second is location, third is pagdala
nimo sa customer nimo og sa tao and ang last diskarte nimo sa
kung unsa na part na business pd. Mao na siya.

Participant 2: Ang luto kay lami pero dili raman pd na sa
pagkaon, depende ra pd biya na sa mga tao kay kasagaran man
gyud kay mapul-an mn gd sila. Maong kusog kay duol raman gd mga
eskwelahan mao nang kusog siya. Daghan estudyante.

Participant 3: Ang location. Nakatabang ang location kay naa mn
mi sa sentro, duol ra pod sa eskwelahan. Mga estudyante diri
mangaon.
Question 5: What are the hindering factors in handling a
carinderia?
Participant 1: Opposite lang kung unsa tong akong gipang-ingon.
Participant 2: Kanang mga holiday, tapos kanang walay mga
klase. Kana pd sa lugar. Sukod man gd gatrabaho dinha, nagclose
na dira, ang mga estudyante kapuyan napod muanhi kay layo na
ilang agi-an.
Participant 3: Kanang mga customers, kay self-service man gd
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diri, ang uban muingkod lang diritso, dili nila makita ang sign
na self-service. Di sila kabalo. Naanad man gd sila na i-serve
lang sa ilaha.
Question 6: How do you cope up with the hindering factors in
handling a carinderia?
Participant 1: Tong first na akong gi-ingon. Kung di ka kabalo
mudala og tao, sa imo palang mga tao diri sa business, dili ka
magdugay, kay di man nimo kaya na ikaw ra isa unya, kadtong
pagtanom nimo sa tindahan, dapat passive ka ana ba bisag wala
ang tag-iya, pero gadagan gihapon na siya, ana mana ang
business, so di nimo kaya na ikaw ra gyud. Tabangay gd na,
dapat maayo ka mudala og tao. Kay kung maayo ka mudala sa imong
business, mu-reflect ra na sa imong customers. Kay kung gi-unsa
pd nimog treat sa imong kauban sa trabaho, makita nila na maayo
kag treat sa imong customers. Basta guidance lang. Ana mana,
kay ikaw mn pod ang leader. Second ang location. Kung ganahan
ka mulambo imong business, mu locate diay ka sa isa ka lugar na
way tao kaayo? Dira ka sa mga lugar na agi-an og tao para
makit-an imong product or imong service, makita sa mga
potential customer o buyers. Mao na, importante ang location.
Third, imong business, maghimo gani kay internet cafe, kanang
gaming cafe na tapad sa eskwelahan, dili na siya magdugay kay
naa mn gd mga legal og illegal na rules. Kadugayan makasab-an
raka, mawala ra imong gi-invest na kwarta. Mao kailangan kabalo

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ka kung unsa ibutang og kung asa dapat.
Participant 2: In case sa mga holiday, gamay ra ang lutuon,
estimate lang siya para dilu ra maunsa ang mga pagkaon.

Participant 3: Amo silang ingnon na "Self-service ni Ma'am"
para ma inform sila na ana pamaagi diri. Mao lang na siya.
CHAPTER 5
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS
Summary of Findings
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The descriptive method used in the study was through in-
depth interviews with chosen participants used as the research
instrument in gathering data. There were six (6) participants in
this study, three (3) were former fast food managers and three
(3) carinderia owners.
The main purpose of this study was to find out about the
views and experience of fast food managers and carinderia owners
in the facilitating and hindering factors in handling the said
business and also on how they cope up with the hindering factors.
Findings from the study revealed that in fast food chains,
they considered having training programs, following standard
operating procedures, having patience in entertaining customers
and handling the management as their facilitating factors. While
in carinderias, the location, customers, co-worker and the
strategy in managing the business were factors considered as
facilitating.
In the hindering factors, there were some similarities they both
considered. It's the customers and price. Addition to this, the
carinderia owners also considered location as a hindering factor.

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In coping up with the hindering factors they stated that
enhancing the management in handling the customers will help the
business by guiding them on what to do and informing them about
the business. The only difference is that in the fast food
chains, they train their staff to improve their skills in working
for the business and customers
Conclusion
Based on the findings from this study, the following
conclusions were drawn to answer the problems stated in this
study. The researchers concluded that:
1. The hindering factors of the fast food chains and
carenderia's may differ in the way they handle their
customers and the price of their products. They considered
customers as one of the factor that affects the business
since customers are their top priority as they provide the
sales of the business.
2. The facilitating factors that helps the business of being
successful are the location, customers, management, training
programs and following the standard operating procedures in
running the business.

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3. The difference between fast food chains and carinderias in
their management is that, Fast food chains always follow the
procedures in operating the business and they train their
staff to improve their skills in working and interacting
with the customers. While in carinderias, the owner only
gets to decide on what to do when they encounter the
hindering factors and implement some strategy to avoid those
problems.
Recommendations
Based on the conclusions derived from the study, the
following recommendations are offered for considerations:
For the students- As students who’s taking up business
courses can gather information regardless of the possible factors
that can affect the business. They will able to gain insights and
knowledge of how carinderias and fast food chains manage the
business and cope up with the problems that each business faces.
Also, it will help them in their performance in line with the
Entrepreneurship subject where they can use the gathered
information as their guidelines on how to operate the business
professionally.
For the community- The gathered information will help the
people in choosing to where facility such as carinderias or fast

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food chains that they will patronized. Also, to those people who
have plans on putting up a business in line with the food service
industry, that they may be able to gather information and make
use of it as their guidelines in making plans.
For the future researchers- To give some ideas and
information about the hindering and facilitating factor that
could help them identify the effects of these factors in the
business, and to make use of it as an addition of the information
that they gathered in making their study that is connected with
this.
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LITERATURE CITED
Internet
Chamia. (2015, February 28). History and Methods of Filipino

Food. Retrieved from http://filambbq.com/history-and-
methods-of-filipino-food/
Gambone, G. (2017, September 26). Factors Affecting the Growth of

Fast Food Companies. Retrieved from
https://bizfluent.com/about-5375595-factors-growth-fast-
food-companies.html.
JAP. (n.d.). Food Service Industry in the Philippines. Retrieved

from https://www.scribd.com/document/336196674/Food-Service-
Industry-in-the-Philippines
Kabir, J. (2016, July 9). Speed of Service and Fast Food.

Retrieved from https://www.linkedin.com/pulse/speed-service-
fast-food-dr-jahangir-m-kabir.
Long, N. (n.d.). Tips on Managing a Food Business. Retrieved from

http://smallbusiness.chron.com/tips-managing-food-business-
2657.html.
Suttle, R. (n.d.). The Challenges in Managing a Business.

Retrieved from https://smallbusiness.chron.com/challenges-
managing-business-2680.html.
Xaxx, J. (2018, June 27). Key Elements of Success in the Fast

Food. Retrieved from http://smallbusiness.chron.com/key-
elements-success-fast-food-industry-24913.html.
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APPENDICES
APPENDIX A
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APPENDIX B
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APPENDIX C
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APPENDIX D
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CURRICULUM VITAE
I. Personal Data
Name: Eralisa F. Alaan
Sex: Female
Civil Status: Single
Date of Birth: June 19, 2001
Father: Erasmo M. Alaan
Mother: Basidelisa F. Alaan
Religion: Roman Catholic
Home Address: Purok 5, Brgy. 16 Ongyiu, Butuan City
Email Address: [email protected]
II. Educational Attainment
Elementary : San Isidro Elementary School
San Isidro Cabuyao Laguna
2011 - 2013
Secondary : Butuan City School of Arts and Trades
J. Rosales Street, Butuan City

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2015 – 2017
CURRICULUM VITAE
I. Personal Data
Name: Cindy Mae C. Aldover
Sex: Female
Date of Birth: December 30, 1999
Father: Roy T. Aldover
Mother: Edralyn C. Aldover
Home Address: F. Durano Street Butuan City
Elementary : Butuan Central Elementary School
A. D. Curato Street, Butuan City
2007 - 2013
Secondary : Agusan National High School

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2013 - 2017
CURRICULUM VITAE
I. Personal Data
Name: Gianne Christine L. Lavanza
Sex: Female
Date of Birth: September 2, 2000
Father: Edgardo R. Lavanza
Mother: Grace Anne L. Lavanza
Home Address: Balagtas Street, Guing. Subd. Butuan City
Elementary : Butuan Central Elementary School
2007 - 2013

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2013 - 2017
CURRICULUM VITAE
I. Personal Data
Name: Patrcia Porshia M. Libres
Sex: Female
Father:
Mother:
Home Address:
Email Address:
Elementary :
2013 – 2017
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CURRICULUM VITAE
I. Personal Data
Name: Lovely Mae T. Malvizo
Sex: Female
Father: Leonardo S. Malvizo
Mother: Jocelyn T. Malvizo
Home Address: Purok 1B Poblacion, Barobo Surigao Del Sur
Elementary : San Isidro Elementary School
Ormoc City, Leyte
2011 - 2013
Secondary : Barobo National High School
Barobo Surigao Del Sur

Butuan City
2014 - 2017
CURRICULUM VITAE
I. Personal Data
Name: Abigail Francheska G. Oliveros
Sex: Female
Date of Birth: December 15, 2000
Father: Ritche V. Oliveros
Mother: Cheryl Kathrine G. Oliveros
Home Address: Purok 2A, Amapayon Butuan City
Elementary : Ampayon Central Elementary School
Purok 2B, Ampayon Butuan City
2007 - 2013

Butuan City
2015 - 2017

Father Saturnino Urios University: Bp. Pueblos Senior High School Butuan City

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Father Saturnino Urios University: Bp. Pueblos Senior High School Butuan City

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Father Saturnino Urios University

Bp. Pueblos Senior High School

Chains and Carinderias

In Partial Fulfilment of the Requirements for

Cindy Mae C. Aldover

Gianne Christine L. Lavanza

Patricia Porshia M. Libres

Lovely Mae T. Malvizo

Abigail Francheska G. Oliveros

Food is one of the basic needs of human being. For this

Carinderia is a type of restaurant which is a popular small

This study sought to identify the hindering factors

This research used the descriptive research design to study

We would like to acknowledge the following people who have

contributed in making this research possible:

Mr. Dhandee Torente - We would like to express our deep and

sincere gratitude to our research instructor for providing

invaluable guidelines throughout this research. His comments on

an earlier version of the research greatly improved the

manuscript. It was a great privilege and honour to work and study

under his guidance.

Validators - We would like to show our gratitude to the

validators of the survey questionnaire who provided insight and

expertise that greatly assisted the research.

Participants - We would like to thank the participants of

course of this research.

moral and financial support of our parents. We are extremely

grateful to our parents for their love, prayers, caring and

sacrifices for educating and preparing us for our future.

Mr. and Mrs. Lavanza - Sincere thanks to Mr. and Mrs.

Lavanza for sponsoring the place where we work on our research

Almighty God - And lastly, praises and thanks to the God,

the Almighty, for His showers of blessings throughout my research

work to complete the research successfully.

We would like to dedicate this research paper to the

following people who made it possible:

Mr. Dhandee Torente – We dedicate this research paper to our

ever supportive research instructor who is always there to guide

us throughout the process of making this research paper.

Parents – We also dedicate this research paper to our

was made possible.

THE PROBLEM AND ITS BACKGROUND

Background of the Study

Food is a basic necessity, for humans must have food to

survive and because of this, people are willing to buy great

amount of food to satisfy their needs. The industry which deals

with preparing food items or products refers to the food service

industry and will always remain in high demand because of its

genre. These industries include restaurants, fast foods, school

and hospital cafeterias, catering operations, food carts and food

trucks etc. Restaurants and fast foods mainly contribute to the

food service industry.

Carinderia is a type of restaurant which is a popular small

food business that sells home-cooked Filipino specialties and it

is a food stall with a small seating area, typically in a market

or at a roadside in the Philippines. Most of it is a home-based,

a small space is needed to accommodate your kitchen equipment and

one two small tables for your customers could complete a