Philippine E-Journals

Comparison of Knowledge, Attitudes and Practices on Food Preparation of Nanay Bebeng’s Restaurant and Antonio’s Bar and Grill

Peter Jira Ampuller | Lieza Ann Balneg | Rachel Jubay | Shehan Lawian | Renato Reynaldo III

 

Abstract:

The primary purpose of this study was to compare the knowledge, attitude and practices of Nanay Bebeng’s Restaurants and Antonio’s Bar and Grill. It attempted to determine the respondents’ knowledge, attitudes and practices when they are grouped according to the restaurants being patronized. The respondents of this study were the staff of Nanay Bebeng’s Restaurant and Antonio’s Bar and Grill. This study would guide the customers of Nanay Bebeng’s Restaurant and Antonio’s Bar and Grill regarding the knowledge of staffs so that they will be assured of best performance. One hundred percent (100%) of the staff of Nanay Bebeng’s Restaurant and Antonio’s Bar and Grill served as a respondents of this study and were given questionnaires to reveal their knowledge, attitude, and practices in food preparation. Descriptive type of research was employed in this study. The data collection was done through the administration of questionnaire. The statistical treatments used are the mean and Kendall Tau Test. These tools were used to determine if there is a significant difference in the knowledge, attitude, and practices of the restaurants being compared. The results showed that there is a significant difference in the knowledge, attitude and practices between Bebeng’s Restaurant and Antonio’s Bar and Grill.