EFFECTS OF PERFORMANCE TRAINING ON QUALITY SERVICE ON RAMEN DOJO IN SM FAIRVIEW QUEZON CITY: BASIS FOR RECOMMENDATION

Abstract

This study examines the impact of staff training on service quality at Ramen Dojo in SM Fairview, Quezon City. Drawing on insights from Dana Bernardino and Jennifer Herrity, it explores how training enhances culinary expertise, customer service, and overall efficiency. By highlighting the tangible benefits of structured training, the study aims to offer practical recommendations for improving service standards and maintaining competitiveness in Quezon City’s diverse and dynamic culinary scene. This study employs a quantitative method to assess the impact of staff training on service quality at Ramen Dojo in SM Fairview, Quezon City. Using questionnaires as the primary research tool, data was collected from thirty (30) customers. The questionnaire was carefully designed to gather relevant information aligned with the study's objectives. Statistical analysis of customer responses provides empirical insights into the effectiveness of staff training programs in enhancing service excellence at Ramen Dojo, thereby offering valuable contributions to the field of hospitality management. Data obtained from thirty consumers indicate positive perceptions of service quality following staff training, with widespread agreement on improved customer connection and communication. Additionally, high scores for timely food delivery reflect customer satisfaction with service efficiency. Overall, the results demonstrate that performance training enhances service quality and contributes to a better customer experience. These findings provide valuable insights for businesses aiming to enhance service quality and customer satisfaction through targeted training programs. Key findings reveal a predominance of female consumers aged 18 to 22, a strong link between trained staff and improved customer communication, and the critical role of cultural sensitivity training in enhancing service interactions. Additionally, the report underscores the importance of maintaining high standards in food quality and ambiance, integrating problem-solving skills into training modules, and fostering a positive workplace culture through staff development initiatives. These insights highlight the value of targeted training programs in elevating service standards and delivering an exceptional dining experience for customers.