Rancelle C. Gonzaga | Pauline Gayle C. Granada
Discipline: Hotel and Restaurant Management
This case study intended to evaluate the service practices of Town’s Delight the Caterer in their off-premise events in the aspects of dining room setting, food service, and customer service. It likewise determined the frequency of providing effective and satisfying service practices of the shop.
This study employed the descriptive research design. It utilized interview guide checklists and conducted observation among the participants to gather relevant information needed in the study. Furthermore, the Dairy Method which is used in recording any uncontrolled situation during the data gathering was adopted.
Most of the gathered data were from the key informants of Town’s Delight the Caterer. This shop is known as a non-stop off-premise catering shop established in 1976. It is equipped with skilled and dedicated staffs that are committed in rendering their expertise to all their guests/customers.
The study focused on the three most visible functions of a catering operation - dining room setting, food service, and customer service which are the keys to an effective and successful event that will surely satisfy each guest/customer. Results showed that Town’s Delight the Caterer meets the standards set by the foodservice industry with excellence.
Thus, it was recommended that the management continue the service that they have been providing for 36 years. In addition, some changes and improvements with the staff should also be done since they are the first ones who mingle with the guests/customers.
ISSN 1908-3866 (Print)
Philippine E-Journals
