The Operational Management Practices of Micro-Food Businesses in Malabon City


  • Marilyn A. Garabiles


operational management practices, micro-food


This study aimed to identify the operational management practices of micro-food businesses in Malabon City. The respondents of the study are 147 owners and employees of micro-food companies. The descriptive method of research was used in this study. Questionnaires were used to gather important data that answer the research questions. The statistical tools employed to analyze and interpret the data are Analysis of Variance (ANOVA), t-test, weighted mean, frequency distribution, and percentage distribution. These methods determined the distribution of the subject according to the frequency of responses on the problems that were presented in this study. Based on the collected data, the researcher arrived at the following findings. The majority of the respondents are 21 to 25 years old; female; cashiers; have been employed in micro-food businesses in Malabon City for 7 months to 1 year; earn an average monthly income of 13,000-16,000 pesos; and have received some education. In terms of the operational management practices, data show that quality management ranks first among the priorities of the respondents while inventory management is the least of their concerns. Furthermore, the assessments on the operational management practices of micro-food businesses in Malabon City when grouped according to age, gender, position, years in service, average monthly income, and educational background have no significant difference. However, when grouped according to age in terms of product and service design; educational attainment in terms of quality management and location strategy; average monthly income in terms of quality management and human resource management, there is a "significant" difference between the mean of the variables used.