EVALUATION OF PRODUCT QUALITY OF MAPISHI FOOD HOUSE IN QUEZON CITY: BASIS FOR IMPROVEMENT

Abstract

Our study focuses on evaluating the product quality of Mapishi Food House to assess how pricing and ingredient quality affect consumer satisfaction and identify areas for improvement. Food quality is a complex concept, encompassing various factors that determine consumer acceptance. It includes key attributes such as color, texture, taste, and flavor, all of which contribute to the overall perception of a product’s excellence and desirability. The research design we employed is the qualitative under descriptive approach. Twenty-five (25) clients from Mapishi food house in Quezon City were randomly chosen with surveys, questionnaires, and checklists being the utilized instrument of the study. The study gathered data from 25 respondents, revealing that the majority fall within the 26–33 age group (32%). Female respondents had the highest frequency at 56%, with nationalities represented primarily by Filipinos (30%) and Africans (15%). Regarding civil status, the majority of respondents were single, comprising 64% of the sample.  In terms of product quality evaluation:  Appearance received a weighted score of 3.52, interpreted as Strongly Agree. Texture had an average weighted mean of 3.72. Taste and Production both received a weighted score of 3.80, also interpreted as Strongly Agree.  The results indicate no significant difference in customer satisfaction assessment (appearance, texture, taste, and production) based on age, gender, nationality, or civil status. However, some challenges were identified, such as stock shortages and occasional issues with food being too salty or tasteless. To improve product quality, the business should focus on maintaining adequate stock levels, identifying the root causes of shortages, and implementing measures to enhance product consistency over time. In conclusion, customers occasionally experience challenges in restaurants, such as shortages of ingredients or products, which can affect menu availability and overall satisfaction. Also, technological advancements and evolving customer preferences have contributed to a constantly changing and competitive landscape in the food industry. Lastly, high menu prices may pose a challenge for staff in promoting and selling items, potentially affecting their motivation and overall morale.