Chapter 1
COMPARATIVE STUDY OF WORK PERFORMANCE OF HRM STUDENT EMPLOYEES AND NON- HRM STUDENT EMPLOYEES IN SELECTED FAST FOOD CHAINS
IN SAN PABLO CITY, LAGUNA
SUBMITTED TO:
DEAN BEDA DE PEDRO
SUBMITTED BY:
ANGELICA C. URRIQUIA
GUILLIAN D. VERGARA
SUBMITTED ON:
Laguna College
San Pablo City
CHAPTER 1
INTRODUCTION
A. Background of the Study
Celebration, leisure and hunger are some of many reasons why people dine out at food establishments and these are the causes why restaurant industry has survived a thriving business in the business industry. Dining out in food establishments has become part of cultural behavior among people for there is no unfair judgment in eating out. All people, even rich or poor, there is the willingness to dine at any kind of food establishment for their own reasons. As restaurant industry continues its spark in business industry, the requirements for skilled people for best service to customers should be met.
Employees are the most valuable asset in any organization. A successful and highly productive restaurant business can be achieved by engaging them in improving their performance. All employees are not equal in their work and they have different modes of working. Some are high performing regardless of the incentive but other need occasional jump-start. If they are handled effectively, the result can be greater productivity and increased employee morale.The work performance and productivity of employees has a significant effect on restaurant's bottom line. According Krivanek (2003) offering band-aid solutions such as performance bonuses or performance training do not solve the core problem, You need to understand the factors affecting employee performance to increase productivity. Most of time, the motivation of the employees is ignored in small restaurants. The primary reason is the employers’ constant pressure to increase productivity, profitability and revenue growth and it often overshadows the importance of how an
IN SAN PABLO CITY, LAGUNA
SUBMITTED TO:
DEAN BEDA DE PEDRO
SUBMITTED BY:
ANGELICA C. URRIQUIA
GUILLIAN D. VERGARA
SUBMITTED ON:
Laguna College
San Pablo City
CHAPTER 1
INTRODUCTION
A. Background of the Study
Celebration, leisure and hunger are some of many reasons why people dine out at food establishments and these are the causes why restaurant industry has survived a thriving business in the business industry. Dining out in food establishments has become part of cultural behavior among people for there is no unfair judgment in eating out. All people, even rich or poor, there is the willingness to dine at any kind of food establishment for their own reasons. As restaurant industry continues its spark in business industry, the requirements for skilled people for best service to customers should be met.
Employees are the most valuable asset in any organization. A successful and highly productive restaurant business can be achieved by engaging them in improving their performance. All employees are not equal in their work and they have different modes of working. Some are high performing regardless of the incentive but other need occasional jump-start. If they are handled effectively, the result can be greater productivity and increased employee morale.The work performance and productivity of employees has a significant effect on restaurant's bottom line. According Krivanek (2003) offering band-aid solutions such as performance bonuses or performance training do not solve the core problem, You need to understand the factors affecting employee performance to increase productivity. Most of time, the motivation of the employees is ignored in small restaurants. The primary reason is the employers’ constant pressure to increase productivity, profitability and revenue growth and it often overshadows the importance of how an