The Effect of Employees’ Working Habit on Food Preparation and Service Among the Fast-Food Crew of Susano Road, Novaliches Quezon City

Vol.4, No.1

Abstract

The purpose of this study is to determine the effects of the habits on the employees when they
are on a shift and what could possibly impact it on the establishment, customers, and
themselves, especially when different habits occur frequently. The study utilized a descriptive
research method, which purposefully employed fifty (50) fast-food employees in Novaliches,
Quezon City. The result of this study reveals the total of the employees’ data, which shows
that fifty respondents, the majority of the respondents, are between the ages of 18 and 23
years old, which is quite young.

Here is the sample output of sanitation and hygiene, at first rank, scratching body parts. They
agreed that they scratch their body more often in front of guests or customers. Most
respondents are aware that poor habits could affect their work negatively, but sometimes, it is
inevitable because of the pressure that they are going through, and it can fall under customer
complaints. On the other side, Customer Satisfaction and food safety & sanitation have the
same positive output. It means that they know the standard procedure of the establishment yet
still need to improve to satisfy the guests and give them good service.

This study came up with a recommendation for a regular station check-up by the operational
manager or head manager to ensure that the food and service station acquired a higher level
of cleanliness and avoid conflicts, such as flies, hair on the food, oily grease tumbler,
damaged plate, and utensils. It is good for a business to implement an improved set of
guidelines and also motivational factors to the employees, such as rewards and incentives for
them to keep up with the good work and exceed the standard of the establishment.