Total Quality Management Practices in the Production Department of Casual Food and Beverage Establishments

Abstract

A restaurant's production department is considered one of the important areas for successful food and beverage operations. This study was anchored to determine the efficiency level of total quality management practices in kitchen operations among casual restaurants. The study also looked into problems encountered in kitchen operations. This study used descriptive research design to answer the food and beverage operations of selected casual dining restaurants in consonance with the total quality management practices. A valid and reliable tool was used with 25 respondent establishments in the study. The results of the study were treated using IBM SPSS. The study results showed that most restaurants operate for five (5) years or less, having ten (10) employees and less with 76 to 100 seating capacity. It was established that the Food and Beverage establishments were very efficient in the aspects of employee hygiene, food preparation, and kitchen operations but only efficient in preventing cross-contamination and sanitation practices. The study identified significant differences in the efficiency level in some variables using the establishment's profile, such as the number of years in operation, number of kitchen personnel, and seating capacity. The results of the findings would be useful for owners and managers of food and beverage establishments, especially in identifying areas for continuous improvements along with total quality management.