Home⇛Journal of Tourism and Hospitality Research⇛vol. 21 no. 1 (2024)

Innovation Practices Of Catering Business In The Cities Of Batangas

Joyce Z. Hernandez | Princess M. Evangelista | John Paulo M. Castillo | Jordain Jed B. Panopio | Sevilla S. Felicen

 

Abstract:

The study examined the innovative practices in terms of service, product, and technology in the Cities of Batangas. This includes profile of the respondents in terms of sex, age, position in the business, location of the business, and number of years in operation. Assess the catering business in terms of service innovation, product innovation, and technology innovation. Identify the significant difference in the catering business when grouped according to profile variables; and an action plan to solve the problems based on the findings of this research. The study used a questionnaire as the instrument of the study with the owner, manager, and regular employee as the respondents. The statistical tools used were percentage, frequency distribution, weighted mean, and Shapiro-Wilk Test and Mann-Whitney U. All analyses were performed using SPSS version 28. Based from the result, the majority of respondents are 26-41 years old and below are 58-67 years old. As answered by the respondents on the innovation practices in the cities of Batangas, it can be concluded that the responses across different groups (sex, age, and position) are not significantly different from each other in terms of innovation practices in the catering business. This suggests that factors such as sex, age, and position in the business do not have a substantial influence on the responses related to innovation. The researchers proposed an action plan to improve catering business innovation practices in terms of service, product, and technology.



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