Chapter 1

The Problem and Review of Related Literature

Introduction

Fastfood is a growing business centralized on the idea that not everyone can cook. There are days, especially when there is work overflow that people tend to forget that they have enough tools in their own kitchen therefore they opt for the easier solution which is to purchase from establishments that sell cooked food. A fastfood follows a standard time, from taking the orders of the customers until the food has been served. People have always enjoyed eating good food and it has become a challenge for fastfood chains to come up with menus that will provide food which will be appreciated by their targeted consumers. Fastfood differs from a restaurant in terms of service and food. When ordering food from a fastfood establishment, an individual has to fall in line at a counter to order, which is the beginning of the process. On the other hand, when diners go to a restaurant, they are seated and a server is present to take the order of the customer. In terms of food, fastfood offers food which doesn’t usually take a lot of time to prepare and is significantly of lower cost compared to the food served in a restaurant. According to the review of “Food Service Industry in the Philippines” (2010), fastfoods requires more than just good food. Though important, good food is only a part of the total dining experience. Equally important is believed to be the way people feel while in the restaurant. This physical and emotional response is a result of the atmosphere, the total environment to which customers are exposed which otherwise can also be called the ambiance. The proper atmosphere can make the food, service and whole dining experience better. For that reason a restaurant or a fast food must take care of the following to please its customers. This includes checking the