ENSURING CONSISTENT FOOD QUALITY AND SAFETY IN BUFFET RESTAURANT: CHALLENGES AND SOLUTIONS

Abstract

Buffet restaurants, renowned for their extensive food variety and customer-centric service model, encounter significant challenges in consistently ensuring food quality and safety. This research investigates the crucial operational and hygiene practices required to uphold stringent food safety standards without compromising customer satisfaction. Centered on the Cabalen buffet branches in SM Fairview and SM North Edsa, Quezon City, the study explores key issues including proper food handling, effective temperature regulation, prevention of cross-contamination, adherence to staff hygiene protocols, maintenance of equipment, and the complexities introduced by guest-driven service environments. This study employed a quantitative descriptive research design, utilizing a structured questionnaire distributed to 100 respondents—comprising 70 customers and 30 employees—selected via simple random sampling. The instrument underwent expert validation and pre-testing to ensure clarity, validity, and reliability. Data were analyzed using frequency counts, percentage distributions, weighted means, and rankings to evaluate current operational and hygiene practices and identify gaps in food quality and safety management. The study focused on critical parameters such as personal protective equipment (PPE) usage, facility ventilation, food storage and preparation procedures, and the handling of peak service periods. The findings reveal that buffet restaurants generally maintain moderate to high compliance with food safety practices, especially regarding the use of personal protective equipment (PPE) and food handling procedures. Nevertheless, critical shortcomings were identified in ventilation systems, temperature control during peak hours, and the regular sanitation of facilities. The study also highlighted that challenges to food safety compliance stem from high customer volumes, the nature of self-service setups, and diverse customer behaviors. Employees emphasized the vital role of continuous training and strict procedural adherence, while customers placed significant importance on visible cleanliness and the freshness of food offerings. This study underscores the intricate challenges of managing buffet restaurant operations, where ensuring consistent food quality and safety necessitates comprehensive systems, skilled personnel, and vigilant real-time oversight. Key strategies identified include the deployment of precise temperature control mechanisms, adherence to rigorous cleaning schedules, and clear allergen labeling to safeguard consumer health. Additionally, continuous staff training and reinforcement of food safety protocols are pivotal in mitigating the risk of foodborne illnesses and fostering customer confidence. These findings offer practical and actionable insights for buffet operators seeking to uphold regulatory compliance while delivering a trustworthy and satisfying dining experience in a demanding, high-traffic environment.