INTRODUCTION

According to Statistics Canada, the food and beverage sector comprises

“establishments primarily engaged in preparing meals, snacks and beverages, to
customer order, for immediate consumption on and off the premises” (Government of
Canada, 2012). This sector is commonly known to tourism professionals by its initials
as F&B.

Food and beverage services sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings, a range of
personal and social events, a large number of customers visit catering
establishments frequently. The food and beverage professionals tirelessly work to
intensify customers’ experience through their service. The Food & Beverage
Services providing businesses deliver food and beverages to their customers at a
particular location such as hotel, restaurant, or at the customer’s intended premises
(tutorialpoint.com).

Many people of the world thought that food and beverage job is a lower or
small work where no respect and no reputation but basically to literate and aware
people, food and beverage job is the best job in category of hospitality job. Food and
beverage sector comprises establishments primarily engaged in preparing meals,
snacks and beverages, o customer order for immediate consumption on and off the
premises. Food and Beverage sector grew out of simple origin; as people travelled
from their homes, going about their business, they often had a need or desires to
eat or drink.

The researcher are looking for the level effective of food and beverage
management during the preparation. When the customer who consume and demand
their service and also to find out what the goods quality there food and beverage
service and how they trait the customers well. According to Pro. Laurie Espino,
(2016) Excellent service, an inviting ambiance, and clean surroundings cannot
overcome the negative effects or improper or ineffective production procedures.So
that's why the researcher provided the dependent variables which are those
effectiveness of food and beverage management, equipment and facilities, regularly
of inspection of food and beverage preparation, and safety and hygiene. To find out
how customers satisfy in their staying in the restaurant.
CONCEPTUAL FRAMEWORK

The effective of food and beverage management

It is crucial to produce food and beverage products that conform to quality

standards. Excellent service, an inviting ambiance, and clean surroundings cannot
overcome the negative effects or improper or ineffective production procedures.

Quality is a constant concern. Manager must define quality standards for each
product. Then they must supervise and evaluate to ensure that standards are met.
Personnel must be trained to follow standard procedures.
Quality standards must be incorporated into production activities through standard
recipes, purchases specification, and proper tools and equipment (Pro. Laurie
Espino, 2016).

Food and Beverage equipment and facilities

When you thought through every part of your new business, chances are, you
overlooked a key area. You are not alone. Most restaurateurs don’t start to think
about maintaining their facilities and equipment until something breaks.

Why is this? For one reason, it’s not as exciting as the rest of the business.
Customers in seats, beautifully plated food, the aroma and music filling the air—all of
these are wonderful subjects about which to dream. It’s not as exciting to sit down
and create a system for facilities maintenance. Searching for and establishing a
network of contractors to make repairs is not as fun. Developing a plan to track
warranties on the oven range doesn’t get your creative juices flowing. You simply do
not think about maintenance until it’s time to fix something.

Here's the reality, though: the maintenance of your equipment and facilities is
just as important to your guests’ experience as the quality of your ingredients. It’s
also just as important to your bottom line.
You have recipes for your food. You have processes for your service staff. You need
to have systems in place to manage your equipment and facilities repairs, too. The
better you prepare for a maintenance situation, the faster you will get your restaurant
back to its full operating condition (By Scott Reyes | June 2014 |).
Food & Beverage Services - Hygiene & Safety
It is an extremely important responsibility of every Food & Beverage Services
to serve their guests hygienic food and beverages. The guests keep faith in Food &
Beverage Services businesses that they will provide them the best food and serve it
the best careful manner. The Food & Beverage services are bound to provide safe-
to-eat food that is prepared by following hygiene and sanitation practices.

Importance of Hygiene in Food & Beverage Service

Food & Beverage services have direct access to guests’ health through food
and beverages. The working staff handles every food and drink item closely that the
guest is going to eat. Hence, if these services do not follow proper practices of
hygiene and sanitation, the guests might get foodborne diseases such as food
poisoning, nausea, diarrhea, or vomiting.

Food contamination can occur through unwashed vegetables, uncooked

meat, soft cheeses, and unpasteurized milk. If the food preparation and serving
equipment used in Food & Beverage Services are not clean, then they become
primary source of food contamination (tutorialspoint.com, 2018).

This food contamination occurs when utensils or other tableware are not
wiped dry after washing them using cleaning liquids. It also takes place when the
food is not stored properly when pest control chemicals are sprayed
(tutorialspoint.com, 2018)

Regularly of Inspection of Food and Preparation

According to Jack Geraghty, (sept. 28, 2016). Food Safety Inspections are
one of many procedures put in place by the government to ensure that food is clean
and safe for consumers. As a lot of food preparation occurs behind closed doors,
customers are often unaware of how their products are made and if they are fit for
consumption.

Inspections are used to ensure that food products are not contaminated in any
way. Food products such as raw meat can be dangerous if not prepared properly.
Additionally, without the correct cleaning and sanitising procedures in place, harmful
pathogens can spread quickly.
 Regular Food Safety Inspections are an effective way for the council to
protect consumers from poor food handling practices and the potential spread of
food-borne illness.

What can I expect from a Food Safety Inspection?

Food Safety Inspectors, often called Environmental Health Officers (EHO's),
check that good food safety practices are in place particularly around time and
temperature control, cleaning and sanitising, and personal hygiene of food handlers.
They will check to ensure that all kitchens are following proper food safety practices
when storing, handling and preparing food and they will check that the whole
restaurant is following acceptable cleaning and hygiene protocol.

A Food Safety Supervisor is on staff and reasonably contactable at all times

For a full list of what may be checked during an inspection, food businesses are
advised to contact their local council.

If a food business does not follow health standards properly, they will be cited.
The restaurant may also receive a fine, which can number in the tens of thousands.
These fines are designed to discourage future food safety violations.
 SCHEMATIC DIAGRAM

EFFECTIVENESS IN THE MANAGEMENT OF FOOD AND BEVERAGE

PREPARATION AMONG CUSTOMER IN MINKAY RESORT

INDEPENDENT VARIABLE DEPENDENT VARIABLE

Profile of the respondent Management of Food and Beverage

1. Effectiveness of Food and Beverage

1. Age
Management
2. Sex
2. Equipment and Facilities
3. Civil status
3. Regularly of Inspection of Food and
4. Occupation
Preparation

5. Monthly income
4. Safety and Hygiene

Figure 1. The Schematic Diagram of the study showing the interplay between
Independent and Dependent Variables.
STATEMENT OF THE PROBLEM

The main concern of this study is to determined the effectiveness in the

management of food and beverage preparation among customer in Minkay Resort.

Specially, this study sought to answer the following questions.

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

1.1 Age

1.2 Sex

1.3 Civil status

1.4 Occupation

1.5 Monthly Income

2. What is the level of effectiveness in the management of food and beverage

preparation among customers in Minkay Resort in terms of the following:

2.1 Effectiveness of Food and Beverage Management

2.2 Equipments and Facilities

2.3 Regularity of Inspection of Food and Beverage Preparation

2.4 Safety and Hygiene

3. Is here a significant difference in the effectiveness in the management in food and

beverage preparation when the respondents are grouped according to the following
variables.

3.1 Age

3.2 Sex

3.3 Civil Status

SCOPE & LIMITATION OF THE STUDY

In this research effectiveness of food and beverage management in Minkay Resort,

its focused on what is the benefits of the customer and also its includes to their
health and safetyness during their stay at Minkay Resort. The survey has done
located at Minkay Resort in Zone 3A Baranggay Tubigan, Initao, Misamis Oriental.
 METHODOLOGY

Research Design

The type of research design use in this study is quantitative research, the researcher
collects and analyzes numerical data from a sufficient number of participants in order
arrive at statistically meaningful data. The researcher also maintains control over
factors that might interfere with the data collection.

Research Instrument

The research instrument that the researcher use in this study is questionnaire. That
are given into the respondent at Minkay Resort at Tubigan, Initao Misamis Oriental.

Research Respondent

The respondents of this study are the customer and employee of Midway Minkay
Beach Resort. Among the all customer and employee of Minkay Beach Resort, the
researcher select 30 respondents to answer the questionnaire in random sampling
way

Research Setting

From protected virgin forest to marvelous water adventures, the municipality

of Initao, Misamis Oriental is one place to watch out for. From Cagayan de Oro City,
travelers who do not have their own cars could either take a ride by metered taxi. For
those who are on low budget, you could also make a trip by riding a bus or van.
Aside from the natural wonders found in Initao, the municipality also boast of
comfortable living accommodations, restaurant, resorts, tourist and visitors. One of
the known restaurant are located at tubigan in Minkay Resort, if you are hungry and
want to eat, bahay ni kuya serves many varieties of our all time favorite Filpino
meals, accommodation, delicious food and catering services.

Minkay Resort also a perfect for a family gathering, hang out with friends,
officemates, classmates etc. Affordable prize of restaurant ? “Minkay Resort”. While
Minkay Resort is a small restaurant found in the outskirts of Misamis Oriental, it still
has a lot to offer. It is just like any other places in the Philippines, you just have to
look closer and will discover something new and amazing.
 RESULT and ANALYSIS

Part 1. Profile of the respondents

Table 1.1 Profile of the respondents in terms of age

Age Frequency Distribution Percentage

Below – 20 yrs. old 5 16.67%
21 – 30 yrs. old 13 43.33%
31 – 40 yrs. old 9 30%
41 – 50 yrs. old 3 10%
51 – 60 yrs. old 0 0%
Above 60 yrs. old 0 0%
TOTAL 30 100%

In the table 1 the profile of the respondents in terms of age, the highest
respondent in Frequency Distribution is at the age of 21-30 years old and its 43.33%,
we conclude that 21-30 years old has enough income, and work to sustain their
needs. Also they have a lot of time to travel and enjoy their life and they are still
young and adventurous. And the lowest Frequency Distribution is at the age of 41-50
years old and we conclude that most of them are old enough to travel and they easily
get tired and they are busy with their family.

Table 1.2 Profile of the respondent in terms of sex

Sex Frequency Distribution Percentage

Male 15 50%
Female 15 50%
TOTAL 30 100%

In the table 2 the profile of the students in terms of sex, the Male and Female
in Frequency Distribution is equal and we conclude that the both sex have enough
strength and income for their own. Not like before that woman don’t have a right to
explore o become bold in everything.

Table 1.3 Profile of the respondent in terms of civil status

Civil Status Frequency Distribution Percentage

Single 13 43.33%
Married 17 56.67%
Widow/widower 0 0%
Separated 0 0%
TOTAL 30 100%

In the table 3 the highest Frequency Distribution is 17 of 56.67%. For married

we conclude that couples are enjoying the venue on the place of Minkay Resort.
Table 1. 4 Profile of the respondent in terms of occupation

Occupation Frequency Distribution Percentage

Employed in private sector 8 26%
Employed in public sector 16 53.33%
Businessman/ 3 10%
Businesswomen
Others 3 10%
TOTAL 30 100%

In table 4 profile of the student in terms of occupation the highest occupation

of the respondents is in Employed in Public Sector.

Table 1.5 Profile of respondents in terms of monthly income

Monthly Income Frequency Distribution Percentage

10,000 and below 20 66.67%
10,001-15,000 9 30%
15,001-20,000 1 3.33%
20,001 and above 0 0%
TOTAL 30 100%

In the table 5 the highest Frequency Distribution is 20 of 66.67% of 10,000.00

we conclude that most of the respondent’s has enough income for their self and they
know how to budget their money.
Part 2. Survey Questionnaire

Table 2.1
Effectiveness of Food and Beverage Weighted Description
Management Mean
1. Highly trained , experienced, efficient 3.66
and courteous
2. Evaluate error when problems arise 3.63
from work
3. Always alert and attentive employees in 3.3
taking orders and to the guest needs
4. Provide good and high quality of food 3.33
and drinks
5. Well delivered orders and fast service 3.33
6. Manager is concerned with the 3.06
selection of food service equipment
7. Management accept criticism and 3.16
suggestion for changes
8. Equipment are purchased with 2.86
adequate knowledge and with adequate
planning
9. Provisions of well maintained and well 2.96
stocked bar
10. Show knowledge regarding food 2.96
menu by offering the specialties

Table 2.2
Equipment and Facilities Weighted Description
Mean
1. Have an adequate light and sound 3.43
system.
2. Proper facilities use in doing assigned 3.26
task.
3. Well furnished and maintain chairs and 2.83
tables.
4. Have a proper ventilation. 2.66
5. Have proper food storage. 2.76
6. Adequate for cleaning and disinfecting 3.23
of utensils and equipments.
7. Appropriate usage of glassware. 3.23
8. Appropriateness to the type and style 3.3
of the decorations.
9. Appropriate sitting and logical layout of 3.06
equipment.
10. Have a higher standard in lighting 3.36
arrangements.
Table 2.3
Regularity of Inspection of Food and Weighted Description
Beverage Preparation Mean
1. Daily inspection of foods and 3.2
beverages stored
2. Inspection of ordered goods maintains 3.17
clean order and safe working area.
3. Regular inspection of garbage 3.06
disposal.
4. Monthly inspection of food and 3.03
beverage equipment and facilities.
5. Regular inspection of weighing and 3.43
measuring tools.
6. Regular inspection of refrigerated 3.43
stored equipment.
7. Regular inspection of electrical 3.33
equipment safety.
8. Regular inspection of safety for gas 3.33
fueled equipment.
9. Regular inspection of the ventilation of 3.23
the whole area.

Table 2.4
Safety and Hygiene Weighted Description
Mean
1. Equipment with adequate fire fighting 3.2
facilities.
2. Foods served in the rest bar are clean. 3.43
3. Well groomed and hygienic employees. 3.43
4. Well trained employees in proper food 3.37
handling.
5. Has good preparation of food that 3.23
conserved the nutritive value of food.
6. Regular and hygienic garbage disposal 3.47
system.
7. Equipment is properly cleaned and well 3.2
maintained at all times.
8. Clean and adequate washrooms for 3.32
gentlemen and ladies; with good quality
fixtures and provided with running water.
9. Use of well sterilized utensils in the 3.67
operation.
10. Has an atmosphere of comfort and 3.63
safety.
DISCUSSION