Ma. Andrea V. Cruz | Mae Anne M. Hernandez | Vic Bryan D. Balagtas
Discipline: Hotel and Restaurant Management
The study focused on the atmosphere and layout of the dining area of Focaccia Restaurant and its impact to the workflow of employees and level of customers’ satisfaction. The study adopted descriptive method of research. The study used constructed questionnaires for employees and customers. The respondents were the four dining room staff and 100 customers which were selected through a quota sampling.
Results showed that the ambience level of Focaccia as perceived by the customers is very satisfying. Also, an excellent rating on the ambience level was expressed by the employees. In terms of the level of efficiency of layout to the workflow of employees, an excellent rating was given. In terms of the impact of the atmosphere to the workflow of employees and customers’ satisfaction, a positive response was given since employees were able to work well and customers were able to relax and enjoy the ambience of the dining area. Likewise, the impact of the layout to the workflow of employees and customers’ satisfaction was found to be positive. Both were able to move freely and comfortably in the dining area. It was therefore concluded that customers perceived Focaccia Restaurant to exhibit high ambience level in the dining area while employees considered it to exhibit excellent ambience level. It was also found out that the restaurant exhibits a highly efficient layout. Both atmosphere and layout had shown positive impact to the workflow of employees and customers’ satisfaction.
The study recommended that Foccaccia Restaurant should continue innovating the restaurant’s atmosphere to attract more customers and for the productivity of its employees.