Management Practices on Service Operations of Local Eateries (Carinderia) in Barangay Sta. Monica Novalices, Quezon City

Vol.4, No.1

Abstract

The purpose of the study is to determine the management practices to help operate the
process of local eateries (carinderia) in terms of planning, organizing, and command.

The results of the study reveal that the management practices to help operate the process of
local eateries (carinderia) are fully practiced in terms of planning and organizing; the problems
encountered in terms of management practices to service operation of local eateries
(carinderia) are lack of communication, poor teamwork, decrease performance level and
understaffing; there are limitation and opportunity can be proposed to help the management
practices.

The Researchers recommend that the Business owners of Carinderia must maintain the
management practices employed in their Local Eateries (Carinderia), which include
communication, leading by example, and an open management style. Also, researchers
recommend considering enhancing the setting and demanding realistic goals. Owners should
continue to implement the management practices that operate in their Carinderia. This
includes planning, organizing, and command. Adding more practices such as building a
restroom stall, maintaining cleanliness on every side of the stall, and making sure that the
customer eats clean and healthy food. Owners must have proper sanitation in their Carinderia
for their customers. Owners must hire employees who will be enough to operate in their
Carinderia. Employees who are willing to work with others and share knowledge with co-
workers in the workplace can be able to maintain their duty. Owners also need to consider the
needs of their employees. The researchers recommend carefully checking and analyzing the
management practices that can be employed in the management practices to service
operations of Local Eateries (Carinderia) because it can cause their opportunities and
limitations.