I.

TITLE OF THE CASE:

WVSU Cafeteria`s Catering Services; Happy Tummy or Not

II. POINT OF VIEW:

The Cafeteria was under the University Resource Generation Program, of which
Calabio was the director. This unit was created through the enactment of Republic Act 8292,
also known as the Higher Education Modernization Act of 1987. RA 8292 authorized State
Universities and Colleges (SUCs) to use income from tuition fees, other school charges,
and generate income and become self-sufficient, as a response to the national
government’s move withdrawing the capital outlay (CO) and to gradually withdraw its
maintenance and other operating expenses (MOOE). Ultimately, SUCs were to operate as a
corporate entity, optimally managing their fiscal resources, maximizing income, and operating
efficiently at lowest possible cost without sacrificing their ability to provide quality education and
attaining their goals and objectives.
III. PROBLEM SITUATION:
The WVSU services lacked professional competence, which left a negative impression on
the guests invited to the opening of the university's cafeteria. Besides that, the staff appeared
incompetent and untrained in the good manners of becoming a good active person in a catering
service. Their issues are more about catering knowledge, such as what table cloth length to use
and what serving utensils to use for certain foods. They should also train their chef, as one of
the complaints from customers is a lack of quality food. They should also consider how they can
improve their equipment, utensils, and manpower, which are currently in short supply. They
should also run the cafeteria through the Hotel and restaurant management division of their
College of Business and Management, rather than as a source of revenue for the university.

IV. CAUSE OF THE PROBLEM:

The WVSU CAFETERIA's problems are caused by a lack of motivation, improper placement
and use of utensils, a lack of motivation among the staff, and, of course, a staff that is unwilling
to learn.

V. OBJECTIVES:
Statement of Problem
The purpose of the study is to determine the feasibility of opening a fast food
restaurant in Jinyang Road, Wuhou District, Chengdu, China. Data will be collected
through observational research method and through a survey distributed to potential
customers in Chengdu, China.
Research Objectives
The following questions will be answered after the completion of the research:
1) What area can be identified as the market area of the proposed restaurant?
2) What is the customer profile of the market area of the restaurant, such as
population size, consumer spending patterns and average household income, etc?
3) Who are the competitors of the proposed restaurant and how are they doing?
4) Which of the chosen locations is the most desirable one based on restaurant site
selection guidelines?
5) Will the proposed restaurant be able to gain profit with the proposed pricing,
operation hours, the estimated restaurant turnover rate, and estimated controllable and
uncontrollable expenses?

VI. DECISION CRITERIA:

To draw a conclusion of all the facts found out with regard to the two proposed site,
it is concluded that proposed site No.2 is a better choice for the proposed restaurant.
Three facts are not ideal for the proposed site No. 1. 1) The traffic flow is not high
enough to support a restaurant at least for now. Even though the vehicle traffic flow is very
desirable, since the vehicle speed is very high and there is no parking facility
available within or near the proposed restaurant site, it is hard for vehicle passengers and
drivers to stop by the restaurant. However, the passers-by traffic is only 9 people per
minute, which is not desirable at all. 2) There is no natural gas supply in the proposed
site, which will increase the food cost because the cost of liquefied gas and electricity are
both higher than natural gas. 3) Since it is unknown what businesses will open right next
door to the proposed site, there is a risk that the nearby businesses will be a business
producing odor or noise, which will deter potential consumers fiom eating in the
proposed restaurant.
Compared with site No. 1, site No.2 has a much higher traffic flow, a natural gas
supply and it also has known adjacent businesses. However, because site No.2 is not
located closer to the shopping mall, the market area is narrower compared to site No. 1.
Only 8 housing projects on the northern side of Jinyang road and one housing project and
one college are the market area of the restaurant, while site No. 1 has the whole Jinyang
living area with around 20 housing projects, as its market area. Despite the comparatively
wider market area of proposed site No.1, proposed site No.2 is the choice to be made to
establish the restaurant due to the fast-food nature of the restaurant. Site No.2 is located
at 34,000 people's way back home when these people get off the bus, and 30,000
people's way to work when they walk to the bus stop.(calculated by multiplying the total
number of apartments whose residents will have to walk by the restaurant by three, an
average household size in China). However, site No.1 is located at only 16,000 people's
way back home when these people get off the bus, and 6,000 people's way to work when
they walk to the bus stop. (calculated by multiplying the total number of apartments whose
residents will have to walk by the restaurant by three, an average household size
in China). The comparison shows that site No.2 is located at a more convenient location
where much more people have to pass by everyday. The wider market area brought by
Bailian shopping mall will help to bring more customers to site No. 1, but people who
travel to and back from their workplace are most likely to become customers of the
proposed fast-food restaurant instead of customers of the shopping mall. Thus site No.2 is
chosen as the location of the proposed restaurant.

VII. AREAS OF CONSIDERATIONS:

Catering is a critical point of any event, the one to which the public pays most attention
and rates the highest. A good catering service will ensure that your guests take away excellent
memories of the event, enhancing and intensifying the experience. If the service is of a certain
category, it may even be used as an inducement to attend the event.
VIII. ALTERNATIVE COURSES OF ACTION:
Jenny Calabio, as director of the University Resource Generation Program (URGP) of West
Visayas State University, oversees the University Cafeteria and its major income-generating
activities. One of these activities – catering the official functions of the University such as
meetings, conferences, assemblies, and the like – is getting complaints about quality and
service. Calabio has to act quickly to find structural remedies to these problems before his
customers hire external caterers to provide food and services for their events.

IX. RECOMMENDATION AND OPERATION:

 Our group recommends WVSU's Cafeteria to hire and train the students from the University
as their stuff and utilize effective training methods itself such as lectures, job instructions and
learning portals.
X. POTENTIAL PROBLEM:
The group proposed guidelines for the stuff to serve as a checklist to ensure that proper
utensils, equipment, and decorum are used for the event. This would help them to determine if
everything they need to accomplish is already done before the start of the event proper. Such
guidelines would consist of using the proper utensils usage and proper placement of the guest
dinning utensils. Another example would be talking to guests to know about their allergies or
health conditions to help them be aware of the food that is being served to avoid any incidents.
Furthermore, to be able to communicate effectively with each other without letting the guest
notice anything to reduce worry; to include, the stuff should also have proper and effective
communication methods with the guest and with each other.

XI. FALLBACK SOLUTIONS:

Wester Visayas State University Cafeteria’s Catering Services was established to cater the
needs of academic community to have a clean eating place that served quality food and to
provide quality service at a reasonable and affordable price. The Cafeteria can accommodate
about 100 persons and since it was located on the ground floor of Hometel, the main customers
are the students, faculty, staff, and guest including the special function of Hometel, resident of
dormitory and outside customers .WVSU Cafeteria’s Catering Services was under the
supervision of Prof. Jenny C. Calabio and he is experiencing some challenges because of
increasing customer’s complaints in the Cafeteria of the University.