Chapter V

CHAPTER V
SUMMARY, CONCLUSIONS, & RECOMMENDATIONS
This chapter presents the summary of findings conclusion, and recommendations
of the study. The presentation of findings is in accordance with the problems presented
in the Chapter 1 of the study.
Summary
The purpose of the study is to determine the Quick Service Restaurant Health
Safety Innovations for the Customers and Employees, and the following are the specific
problem (1) What is the profile of the respondents in terms of (a) Age, (b) Gender, (c)
Occupation to the customers and employees, (d) Educational Attainment and (e) Years
of service to the employees; (2) What are the coping mechanisms of the fast food
restaurants with the stresses rendered by the pandemic?; (3) What are the types of fast
food/quick service restaurants in Dagupan City? (4) What are the challenges faced by
the employees of fast food /quick service restaurant during a pandemic. Thus, the total
numbers of the respondents that were assigned in Dagupan City are one hundred fifty
(150) for the customers, and ten (10) for the employees.
Summary of Findings
The following are the findings of the study.
1. Profile of the Respondents
For the Customers
The researchers gathered the data from 150 respondents of customers. The
male respondents dominated female respondents having the number of 80 out of 150.
In terms of occupation of the customers, it shows that 74 from 150 respondents of the
customers were employment 51 respondents are students, 23 respondents are the
unemployment, and 2 of the respondents are teachers.
For the employees
The respondents are majority for 26 and above of age, In terms of educational
attainment, there are the same with college undergraduate and college graduate having
of 4 respondents. And for the employee’s position, most of the respondents are working
as Fast food restaurant crew.
2. In terms of facing the challenge by the customers and employees in the fast
food/quick service restaurants,
For the Customers
For visiting in fast food restaurants, most of this are frequently in a few times a
month. In observing of service of the staffs/employees, most of the respondents are
always observed when it comes to the safety/precautions of the fast food restaurants
operations during the pandemic times. Also, in observing the quality of food and
beverage, safety and hygiene, most of the customers are strongly agreed.
For the Employees

In concerning aspects of the COVID-19 pandemic, most of the respondents are
facing by mostly important by shifting staffs, loss of revenue, for the cleanliness and
safety of the customers and employees, and for pivoting off premises.
3. In terms of visiting by the fast food restaurants, Jollibee is one of the most popular
visited by the customers in Dagupan City. Furthermore, the respondents are visited by
in a few times a month, and they follow by safety protocols.
4. In terms of the facing the challenge of the employees in the fast food restaurants
during the pandemic, the respondents are 100% complete when it comes to operating
activities. In terms for strategies to help maintain day-to-day operations during the
pandemic, the employees are making the delivery and take out through the use of
technology, and the main focused of the employees, the respondents are generally by
the most important role for hiring the employees, using by the technology, continuing
the social distancing and health safety innovations, and creating the standard operating
procedure (SOP) to focus by the cleanliness of the fast food/quick service restaurants.
Conclusions
Based from the findings of this study, the researchers arrived into the following
conclusions:
1. In terms of the customers, most of the respondents are male, 26 years old and
above and employment. When it comes to the employees, most of them are working as
a service crew, and with the attainment of college undergraduate and college graduate.
2. Service crews have experienced many challenges during the pandemic. They had a
hard time getting used to the new normal, and they feared getting infected with the
virus that may cause them or their loved one's death.
3. For a long time, they had to work in food chains; fast food restaurant employees
come up with several coping mechanisms such as positive-thinking and adjustment.
Service crews learned that having a healthy mindset helps a lot when dealing with a
challenging atmosphere, and they also learned the adjustments they had to make when
facing circumstances.
4. Then, although the pandemic rendered problems and changes, service crews took
this as an opportunity to take a break despite having worries about financial resources.
The customers and employees positive experiences during the pandemic are about the
closer relationship they build between themselves, their families, their co-workers, and
with God. Aside from being bonded with their loved ones, another positive experience
for them is the life-lessons they realized during the quarantine.
Recommendations
Based from the conclusions generated, the researchers recommend by the
following:
1. This study recommends that customers can help them by being more considerate to
the fast food restaurant staffs/crews.
2. They are human too, just like any other people, they are getting tired and sometimes
lose cool. On the other hand, they still give out service to give every customer comfort
they needed while eating.
3. Every little act of kindness means many people, especially with the employees, as
they mostly interact with strangers rather than the people in their comfort.

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CHAPTER V

SUMMARY, CONCLUSIONS, & RECOMMENDATIONS

This chapter presents the summary of findings conclusion, and recommendations

in the Chapter 1 of the study.

For the Employees

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