Thesis: Food Safety and California Pizza Kitchen
THE SANITATION PRACTICES
IN THE DINING AREA
OF CALIFORNIA PIZZA KITCHEN RESTAURANT:
AN ASSESSMENT
A Thesis Proposal Submitted to the
College of International Hospitality Management
San Sebastian College – Recoletos
In Partial Fulfillment of the Requirements
For the
Degree of Bachelor of Science in Hotel and Restaurant Management
Ralph Ryan D. Vergara
Gil Louie B. Baldecir
Roxlee S. Parreño
Jean Ludwinson Lapuz
September 22, 2011
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION While many people tend to overlook the health consequences of dining outside the home, sanitary standards within the foodservice industry should not be taken for granted. Customer satisfaction is often used by managers to predict repeat patronage, which leads to loyalty and new consumers through word-of-mouth promotion. Restaurant consumers determine which restaurants meet their quality and value standards in terms of food safety and sanitation, and restaurateurs who do not recognize this will see declining consumer traffic as guests patronize competing restaurants. Those expectations are important because unfulfilled expectations create dissatisfied consumers, who may quietly exit or spread negative word-of-mouth. So achieving consumer satisfaction and loyalty is realized through the delivery of exceptional value. The importance of food safety has grown in recent decades, to a great extent transforming the way the hospitality industry operates. One motive for such development has been governments ’ stricter food safety requirements, as food poisoning and other events of a similar nature in the hospitality industry have lead to serious health issues, in some cases with deadly consequences for consumers. To provide for a safer food consumption environment, kitchen design and layout are being considered more often, as evidenced by the growth of professions such as foodservice consultants, who work with foodservice equipment dealers to plan the physical
IN THE DINING AREA
OF CALIFORNIA PIZZA KITCHEN RESTAURANT:
AN ASSESSMENT
A Thesis Proposal Submitted to the
College of International Hospitality Management
San Sebastian College – Recoletos
In Partial Fulfillment of the Requirements
For the
Degree of Bachelor of Science in Hotel and Restaurant Management
Ralph Ryan D. Vergara
Gil Louie B. Baldecir
Roxlee S. Parreño
Jean Ludwinson Lapuz
September 22, 2011
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION While many people tend to overlook the health consequences of dining outside the home, sanitary standards within the foodservice industry should not be taken for granted. Customer satisfaction is often used by managers to predict repeat patronage, which leads to loyalty and new consumers through word-of-mouth promotion. Restaurant consumers determine which restaurants meet their quality and value standards in terms of food safety and sanitation, and restaurateurs who do not recognize this will see declining consumer traffic as guests patronize competing restaurants. Those expectations are important because unfulfilled expectations create dissatisfied consumers, who may quietly exit or spread negative word-of-mouth. So achieving consumer satisfaction and loyalty is realized through the delivery of exceptional value. The importance of food safety has grown in recent decades, to a great extent transforming the way the hospitality industry operates. One motive for such development has been governments ’ stricter food safety requirements, as food poisoning and other events of a similar nature in the hospitality industry have lead to serious health issues, in some cases with deadly consequences for consumers. To provide for a safer food consumption environment, kitchen design and layout are being considered more often, as evidenced by the growth of professions such as foodservice consultants, who work with foodservice equipment dealers to plan the physical