I.Study Background
A first class canteen which can be tagged as "a place cut above the rest" in the whole campus or even in the city or region was planned to be established in Holy Angel University and was altered as years went by. Holy Angel then established a café instead and HRM practicum students are said to run the facility and make it as their training grounds to practice theories learned from their course. Because of the feasibility studies about a shop inside a campus of some of the students done by two HRM groups, the plan was further strengthened. They named the establishment as Tasa which means cup and the other is Café Holyana for the school’s name and its students. The management did not adopt the ideas of the two groups instead, named it as Cafe Juan to honor the late Don Juan Nepomuceno who is the founder of the University.After months of preparation preceding the construction, procuring the needed equipment, making the menu (costing and pricing) relative to the bought equipment; and other things needed for the operation. On August 28, 2003, Cafe Juan had its soft opening. The establishment has a 100 seating capacity which could be adjusted to 120 depending on function needs. Catering services within the campus is also accepted or provided by Café Juan. Café store hours are from 9:00-7:00pm from Mondays - Saturdays. Café Juan is currently under the supervision of Mrs. Patricia S. Ambrocio, who is directly under Mrs. Gertrude P. Tuazon, currently the dean of the College of Hospitality and Tourism Management. The staff are eligible HRM, Culinary Arts and food Service practicumers. The practicum proram lasts fro 250 hours.
Sanitation is a set of plans and practices designed to protect the public health through disease and infection prevention and control. It can be also referred to visual as well as physical conditions. Sanitation practices must be employed at all times to protect the health and well-being of customers. Good hygiene is also very important in the production section of an establishment to produce good quality product that would be serve to the customers.
Sanitation really means a lot when it comes to one’s establishment, and as Hotel and Restaurant Management students, we know that this research will give us a lot of information when we tackle the real world. We chose sanitation practices as our topic because we know that we can learn from it and we also want to know how these practices are being applied.
Outbreaks of foodborne illnesses is contributed by poor knowledge in sanitation and safety. The study’s aim is to gather more knowledge and information about the practices of the dining staff of the establishment.

Literature Review
Sanitation is "the development and application of sanitary measures for public health." (4th Edition Food Safety and Sanitation 2008 ). This means that customers perception is that they will not get sick if they are going to dine in on a establishmnet. The National Institute for the Food Service Industry (NIFI) defines sanitation this way: "In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or otherwise harmful agents." Sanitation refers to visual as well as physical conditions. For an example, if an establishment's restrooms are dirty then guest or customers will percieve that the whole restaurant is dirty. Any positive impression a customer might have about a restaurant can be ruined by a trip to a dirty or bad smelling restroom. Countertops and other restroom surfaces breed germs that can be transferred to food or utensils by restaurant personnel. It is the responsibility of the manager to keep the restrooms spotlessly clean. Sanitation is a set of plans and practices designed for the protection of public health. This is implemented to control and prevent different kinds of disease and infections.Sanitation is also the hygienic means of promoting health by preventing human in contact of different hazzards such as biological and physical hazzards. A major cause of disease worldwide is inadequate sanitation and by improving this, it will surely have a beneficial impact to everyone.
According to Environmental Health Department, National Environment Agency, 2007 considering all persons working in a retail food establishment should practice good personal and food hygiene to ensure that food served to consumers is safe for consumption. To observe good hygiene practices for front-line service staffs, waiters and waitresses is very important so as to avoid introducing contamination into the food they will serve. Customer influence in re-visiting the establishment will also be affected by the staffs food handling and ersonal hygiene practices. The following guidelines inform food establishment operators and service staff of the good hygiene practices that should be adopted when serving food to customers.
There are also other people who have their own set of regulations when it comes to defining sanitation, the word sanitation is derived from the Latin word “sanitas” meaning “health”. The creation and maintenance of hygienic and healthful condition is called sanitation when applied to food industry. (Marriot and Gravani 2006), Sanitation is like scinece applied on providing wholesome food processes, and prepared by workers who are healthy and with this, contamination is prevented and minimized. While Alvarez and Cabuhal defined the meaning of cleanliness and personal hygiene of food workers in the food service and food processing establishment. Good personal hygiene enhances physical and emotional well being. Personal hygiene means good health habits such as bathing, dental care, clean nails, wearing clean clothing and frequent hand washing. Consider the following ideas to observe good personal hygiene like taking bath daily, washing your hair, trimming your nails and dental care. Also, personal hygiene is the physical care maintained by an individual. It encompasses important areas of health, cleanliness attitude and outward appearance. (Miller and haines 2006)
(Alvarez, 2010 pp.147) “Cleanliness and personal hygiene of food workers are extremely important in the food service and food processing establishments”. It means that all employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all those working periods. Alvarez enumerated several guidelines for food service employees.
“The consumers’ experience important component is clearly cleanliness”. He also added that a minimal percentage of consumers polled stated that it is not acceptable to visit an establishment that is not clean at all while most of the consumers stated that they would vist an unclean store if not necessary. ( Randy Wahl, senior vice president of M/A/R/C)
Basic human nature is a big factor when it comes to contributing to a restaurant’s warning attention to cleanliness. Beth also stated that having problems in sanitation is not about the cleaning crew or extra hours but how they have time to clean. ( Beth Cannon,SteritechGroup).
Cleaning is a cycle that owners and operators have to think about. It is not enough that a restaurant owner think that if he spent a big amount of money on deep and general cleaning is enough or thats it, The owner must think that cleaning is needed to be done on a regular basis to provide a positive customers experience. There are affordable ways on how restaurant owners could provide and make sure if their restaurant is clean, it is by checking the competitor. It is a mistake that owners sometimes neglect to think outside the box or simply to look beyond their location. Garry recommends that they may take time and exert effort to regularly visit restaurants nearby, and with that they could judge whether or not the bar is being set high enough at their location therefore, it simply means that owners should know their strength and weakness not only when it comes to running a business but also sanitation is considered. Opinions of other people really affects an establishment’s sanitation. Cleaning the floor, draining the sinks and more, these are definitely not fun jobs for them and it will be a big impact to inadequate sanitation when it gets to the point that it is now a big and messy problem and its efect is that it makes them want to do it even less.
This is the time that owners and operators should established a proper schedule where employees are accountable of cleaning. It is also important for managers to exert time and effort on training new employees on how to keep the restaurant sanitized and presentable.
There is a survey that showed uniforms of crew have the highest ranking among the factors being considered by customers when they dine in on a restaurant. The survey shows that cleanliness of servers is the most important factor rather than being fit, their style or age-appropriateness of the design.
Customers are more savier these days according to Lou Porry, where in they have limited amount of money they’re willing to spend that is why they will choose a restaurant that is clean and neat and at the same time will provide them good service. Customers will spend their money on restaurants where they will not have to worry if the restaurant is unsanitized.
Sanitation practices also talks about how an establishment keeps its equipment clean and sanitized because contaminated equipment is one of the major causes of food borne disease outbreaks. Thus, it is crucial that the foodservice facility and its equipment are properly maintained, cleaned, and sanitized to prevent the transmission of food borne diseases. Effective cleaning and sanitization of equipment and utensils serve two primary purposes. They reduce chances for contaminating safe food during processing, preparation, storage, and service by physically removing soil and bacteria and other microorganisms and minimize the chances of transmitting disease organisms to the consumer by achieving bacteriological safe eating utensils.
Sanitation really means a lot when it comes to one’s establishment, and as Hotel and Restaurant Management students, we know that this research will give us a lot of information when we tackle the real world. We chose sanitation practices as our topic because we know that we can learn from it and at the same time we can also help provide more information and some other improvements for the establishment’s practices and strategies. Another reason is the establishment is very accessible for the researchers which will be a great help to gather more information for their research.

Study Framework
The researchers based their research framework with the following inputs. First is to know the different practices in sanitation of Cafe Juan because it is what the research is all about. Next is the Standard operating procedures of Cafe Juan when it comes to dining area sanitation. Finally are theconclusions and the reccomendations of the researchers. The following will help the researchers to know more information on how the establishment together are capable in following their current sanitation practices. After having some information the researchers will process this with some survey questionnaires for the staff and customers and an interview guide question for the supervisors in charge of the establishment, and with this the researchers will gather more information and knowledge which they can come up with the following outputs like knowing the sanitation practices of the establishment, the importance of applying sanitation practices and to improve the establishment’s sanitation practices.

Problem Statement / Objectives 1. What are the current sanitation practices of Cafe Juan in the dining area? 2.1 Proper wearing of uniforms. 2.2 Proper discipline in hygiene 2.3 Cleanliness of Dining area 2.4 Waste disposal and Segregation 2. What are the Standard operating procedures that Cafe Juan follow when it comes to sanitation? 3.5 Dining Area 3.6 Bar Area 3. What are the recommendations of the researchers on the sanitation practices of Cafe Juan in terms of? 4.7 Personal Hygiene and Grooming 4.8 Dining and Bar Area Objectives The general objective of the study is to know and identify the factors that affect the current sanitation practices of Cafe Juan in order to develop and improve the establishment. * To establish current levels of sanitation in Cafe Juan and explore how this can be improved. * To know the factors influencing sanitation and hygiene levels. * To assess the knowledge, attitudes, and practices of the people in sanitation and hygiene. * To determine methods of safe waste disposal and segregation.
Methodology
Research Design
The researchers will be using a descriptive method of research in order to determine and evaluate the Café Juan’s current sanitation practices and recommend possible solutions. This research will be using descriptive research to describe the performance and the knowledge of the employees together with the customers regarding the sanitation of the establishment.
Participants and Setting
The respondents of the study will be 60 HRM 3rd year students of Holy Angel University who had their Practicum A for the 2nd semester of school year 2013-2014 at Café Juan because they are the ones who have the knowledge and some information about how the establishment is doing its sanitation practices. Another respondents are the customers in order to get their opinions and observation if the establishment is really following its sanitation practices. The staffs and the customers will be the ones who are going to answer the survey questionnaires. The establishment’s Supervisors in charge are also one of the research’s participants for they will be answering some guide interview questions about the current sanitation practices of Café Juan.
Instruments
Questionnaires will serve as the main instrument that will be used in gathering data about the current sanitation practices of Café Juan, concerning on the personal hygiene of the staff when it comes to their uniforms, the storage, waste management and the procedures in cleaning the equipments and the establishment itself. Two sets of Questionnaires will be given ,The survey questioners for the staffs and customer and the guide interview question for the supervisors in charge. One is for the dining staffs and the other one is for the customers. A guide interview question will also be given to the Supervisors in Charge of the establishment to help the researchers gather more information about their sanitation practices.
Data Collection
The researchers will collect data by having survey questionnaires. These questionnaires will be answered by the staffs and customers and a guide interview question is to be answered by thier supervisor in charge. First is we will be asking permission which is said in the questionnaire, after gathering the data, the researchers will tally all the results answered by the staffs and customers and with this, a conclusion or analysis will be provided.
Ethical Considerations
The researchers include the confidentiality of the respondents as well as the interviewee to ensure their privacy. This research study is conducted by the Hotel and Restaurant Management students of Holy Angel University; this investigation involves answering the questionnaires with honesty. The researchers will gather data by using a survey questionnaire and interview guide questions. The survey questionnaire is for the staff and for the customer of Café Juan, and the interview guide questions for the Manager or for the Supervisor In charge of the said establishment. The data collected will be used for educational purposes only. The identity of the participants will not be revealed without their full consent.

Tabulation and Analysis
Tabulation and Analysis
One of the respondents of this research paper were the dining staffs of Cafe Juan in Holy Angel University.Sixty (60) of them were asked by the researchers to answer the survey questionnaires in order to provide and get informations about the sanitation practices in the dining area, and here are the results.
Survey Results of Dining Staff
A frequency distribution result based on table no.1 , most of the staffs agree that they wear appropriate uniform when having a duty in Cafe Juan because this could definitely help the establishment attract more customers, therefore they are following the rules assigned in the dining area.
Table 1. Wearing of appropriate uniform Rating Percentage
Always 57%
Sometimes 28%
Seldom 8%
Never 7%

A frequency distribution result based on table no. 2, the staffs answered that they agree when it comes to being neat and tidy while at work while some answered that they disagree therefore there are staffs that are still not following rules and should be warned about it.
Table 2. Neat and tidy hair of wait staff
Rating Percentage
Always 55%
Sometimes 30%
Seldom 10%
Never 5%

A frequency distribution result based on table no. 3, most of the respondents answered that they strongly agree on requiring them to cut thier facial hair, therefore they are following proper hygiene and this could help the establishment to make their customers know that they practice good hygiene.
Table 3. Facial hair of wait staff
Rating Percentage
Always 64%
Sometimes 17%
Seldom 6%
Never 13%

A frequency distribution result based on table no. 4, the staffs agreed that their appearance should be neat and clean, because this will satisfy the customers’ dining experience, therefore they are following proper hygiene.
Table 4. Neat and clean apprearance Rating Percentage
Always 56%
Sometimes 27%
Seldom 10%
Never 7%

A frequency distribution result based on table no. 5, most of the respondents answered that they strongly agree when it comes to trimming their nails, its because it is very important as a dining staff to trim their nails when serving, to provide proper sanitation.
Table 5. Trimming of nails Rating Percentage
Always 67%
Sometimes 20%
Seldom 5%
Never 8%

A frequency distribution result based on table no. 6, most of the respondents answered they agree that they practice general cleaning in the dining and bar area, therefore they are following the right sanitary standards and this will make the establishment more safe and presentable.
Table 6. Practicing of General cleaning Rating Percentage
Always 55%
Sometimes 23%
Seldom 17%
Never 5%

A frequency distribution result based on table no. 7, the staffs answered that they agree in cleaning the table after a customer left, therefore they are following their standard operating procedures and with this, it will definitely prevent the customers from waiting to have a place when they dine in.
Table 7. Cleaning of tables Rating Percentage
Always 57%
Sometimes 22%
Seldom 13%
Never 8%

A frequency distribution result based on table no. 8, most of the respondents answered that they fairly agree when handling glasswares and utensils properly, therefore they should be trained and be informed that it is very important to handle the glasswares and utensils properly to prevent contamination and follow the proper standard operating procedures.
Table 8. Proper handling of utensils and glasswares Rating Percentage
Always 41%
Sometimes 37%
Seldom 17%
Never 5%

A frequency distribution result based on table no. 9, the respondents answered they agree that the establishment has a trash bins in order for them to have a proper waste segregation that could help them provide a clean and sanitized establishment.
Table 9. Trash/Segregation bins installation Rating Percentage
Always 57%
Sometimes 20%
Seldom 22%
Never 1%

A frequency distribution result based on table no. 10, most of the respondents answered that they disagree in practicing proper waste segregation, therefore they should be strictly trained and informed that proper waste segration is important to prevent contamination and to maintain the establishment clean and well maintained.
Table 10. Proper waste segregation Rating Percentage
Always 18%
Sometimes 24%
Seldom 48%
Never 10%

Another respondents of the research paper are the customers who are dining in, in Cafe Juan. Thirty (30) of them were asked to answer the survey questionnaire in order fot the respondents to know if the establishment is doing its sanitation practices in the dining area based on their answers, and here are the results. The researchers planned to combine the survey results for the Strongly Agree, Agree and Fairly Agree and for the Disagree and Strongly Disagree .
Survey Results of Customers
A frequency distribution result based on table no. 1, most of the respondents agreed that the establishment’s entrance is clean and well maintained, therefore it is a good thing to attract more customers inside the school premises and it will make them feel and think that Cafe Juan is a safe and sanitized establishment.
Table 1. Clean and well maintained entrance Rating Percentage
Agree 80%
Disagree 20%

A frequency distribution result based on table no. 2, the respondents fairly agree that the establishments dining area is clean and well maintained, therefore the staffs need to make sure that the dining area together with the bar must always be clean enough.
Table 2. Clean and well maintained dining area Rating Percentage
Agree 97%
Disagree 3%

A frequency distribution result based on table no. 3, most of the respondents agree that the utensils they are using are clean, therefore the staffs should make sure that they are handling the utensils properly and appropriately when serving the customers because it will help in preventing cross contamination.
Table 3. Cleanliness of utensils Rating Percentage
Agree 93%
Disagree 7%

A frequency distribution result based on table no. 4, the respondents answered fairly agree when it comes to utensils and glasswares if they are handled properly, threfore the staffs must make sure that they are clean and safe to use and to prevent contamination.
Table 4.Proper handling of glasswares and utensils Rating Percentage
Agree 93%
Disagree 7%

A frequency distribution result based on table no. 5, most of the respondents answered that they really agree when the staffs are serving their ordered food appropriately, therefore the staffs need to maintain this practice in order to prevent contamination and to provide good quality service for thier customers.
Table 5. Appropriate serving of food Rating Percentage
Agree 83%
Disagree 17%

A frequency distribution result based on table no. 6, most of the respondents said they fairly agree that tables are being cleaned after a customer left, therefore staffs should make sure that they have already cleaned the tables before new customers use it so that it will lessen their time on waiting to have a table when they dine-in.

Table 6. Cleaning of tables Rating Percentage
Agree 95%
Disagree 5%

A frequency distribution result based on table no. 7, most of the respondents answered that they strongly agree that staffs wear clean uniforms, therefore this is a good reflection for the establishment being clean and sanitized.
Table 7. Wearing of clean uniforms Rating Percentage
Agree 97%
Disagree 3%

A frequency distribution result based on table no. 8, the respondents said that they fairly agree when it comes to staff wearing proper uniform. Because of this, the establishment should inform its staff to wear the uniform that is really needed and appropriate.
Table 8. Wearing of proper uniform Rating Percentage
Agree 90%
Disagree 10%

A frequency distribution result based on table no. 9, the respondents strongly agree that staffs are neat and clean, therefore this could help the establishment attract more customers.
Table 9. Neat and clean appearance Rating Percentage
Agree 93%
Disagree 7%

Interview Questionnaire
(Guide Questions)
Answers

1. What are your preparation before starting the store’s operation? (Dining and Bar) * Cleaning and Sterilizing of Dining Utensils. (Spoon,Fork,Dinner Knives) * Refilling napkins on each table. * Cleaning the glass windows, sweeping and mopping the floor. * For the bar area, washing of water jar, ice chest, glasswares and tools and equipments. * Dining staffs are briefed before starting operations.

2. What uniform do you require for your staffs? (Dining) * Dining staffs are required to wear the appropriate corporate uniform. * For Girls, Blouse, Skirt, Scarf, Black Stockings,Black Heels,Hair net clip,Light Make-up, No Accesories. * For Boys, Polo sleeves, Black Pants, Belt, Black socks, Black shoes, No Accesories.

3. How do you check proper hygiene of your staff? * Dining Staffs are being checked before logging in and signing their time cards. * Dining Staffs are checked if they have trimmed nails, neat and tidy hair and clean uniforms.

4. Are the tools and equipments and storage areas being cleaned? How often? * Tools and equipments and storage area are being cleaned especially in the bar area. * General Cleaning is being practiced once a week.

5. After Cleaning, where do you place them? * Equipments are being placed in the storage area located in the kitchen.

6. Does your equipments work well? * All the equipments especially in the bar area works well.

7. Where are your trash bins located? * For the dining area, trash bins are located in the kitchen under the sink. * For the bar area, trashbins are located on the left side of the sink.

8. How often do you clean your trash bins? * Trash bins are being cleaned everyday, before and after operations.

9. How many times is the garbage being collected? * Garbages are being collected twice a day.

10. How do you deal with pests? What do you do to eliminate them? * To eliminate pests, the dining together with the kitchen area’s floor are scrubbed and mopped every day and during general cleaning, the establishment is not spraying insecticide especially inside the kitchen.

Data Analysis
For the data analysis, the researchers will analyze all the respondent’s answers and by this the researchers will know what the sanitation practices which will need improvement and what needs recommendations. The researchers will also be using mean rating as their statistical tool in analyzing their data. The researchers chose mean rating because it is the accurate way of analyzing data. The process of getting the average is by getting the total summation of the responses and it will be divided on the average respondent. The researchers will also be getting some information from the internet to know more about their topic, the researchers will also conduct a survey and interview to complete the research. By doing this, the researchers will gather enough data and analyze each answers by the respondents.

Conclusion and Recommendation

CONCLUSION
Based on the outcomes obtained by doing this research, the researchers come up with the following conclusions:
The researchers conclude that there are still problems encountered when it comes to the proper wearing of uniform of the dining staffs of the establishment like not properly following on how and what are their proper uniform, some are wearing old uniforms and some are wearing the new dining uniform. Some of the Standard Operating Procedures of the establishment are not properly followed by the staffs of the establishment because it shows in the survey that some staffs disagree on how they handle glass wares and utensils properly. There is also a problem on having proper waste segregation of the establishment especially in the bar area, the establishment doesn’t have a segregation when it comes to bio degradable and non-biodegradable trash bins which is very important when it comes to sanitation.

RECOMMENDATIONS
The researchers merely suggest and recommend to the establishment to the following:
The researchers recommend that the heads of the establishment such as the Supervisors in charge should implement their rules and regulations in the dining area more strictly because it could help make the dining staff and the establishment inviting and presentable to their customers. Standard Operating Procedures must also be strictly implemented, and the researchers recommend that the establishment should also follow the sanitary practices according to Industry Standards to be more safe and sanitized. The researchers recommend that the establishment should follow proper waste segregation where they can put up segregation bins for bio-degradable and non bio-degradable garbage.

References

Alvarez H. U., Cabuhal G. M.,(2010) Food Safety, Sanitation and Hygiene pg147-153

Arduser L., Brow D.R., (2005) HACCP and Sanitation in Restaurants and Food Service Operations

Corps P., 2014 RestaurantReport

Current Food Industry Good Manufacturing Practices, CGMP Coalitions 2011 https://www.aibonline.org/resources/CGMP_Coalition_Principles_Practices_Aug2022202011.pd Dining Room and Banquet Management, 4th ed. January 1, 2008

Duncan M., Lane J., Scott B., (2010)10.1371/journal.pmed.1000363 pg36-38 , pg 51-69

DiUlio N. (2010 April) Food Safety/Kep it clean http://www.qsrmagazine.com/food-safety/keep-it-clean ECOLAB (sanitation and cleaning) http://www.ecolab.com/solutions/food-safety-specialties/sanitation-and-cleaning# Food Safety and Sanitation Chapter 5 (.EQUIPMENT/WATER/PHYSICAL FACILITIES) http://www2.fiu.edu/~nutreldr/OANP_Toolkit/FoodSafety/Food_Safety02_18_03.htm

http://www.bmj.com/

How to Improve Dining Room Service By Richard Saporito 2008 http://www.who.int/topics/sanitation/en/ Marriot N. G., (2008) Essentials of food sanitation chp1 pg1-7

PMC US National Library of Medicine National Institues of Health pg1-11 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3437977/ Stone J. (2005) All About Restaurant Sanitation, Food Editorials http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/all_about_restaurant_sanitation.html Appendix A

Cleanliness and Sanitation of the Dining Room

Policy: The cleanliness and sanitation of the residents’ dining room is to be maintained.

Procedure: Employees involved in the service of food to residents in the dining room must observe the following procedures to ensure its safety:
Before service: 1. Clean and sanitize tables. 2. Wash hands before handling place settings, food, or beverages. This is especially important if employee has assisted resident with any personal care. 3. If tableware is preset, it should be protected from contamination by being wrapped, covered, or inverted. 4. Pour milk for residents upon their arrival. Milk should be served at 40°F or below. During service: 1. When assisting with meal service, handle all dishes, glasses, cups, and flatware by non-food contact surfaces only. Avoid carrying plates that could contact employee clothing. 2. Immediately wipe up spills as they occur. Use designated cloths and appropriate sanitizing solution: a. Quaternary ammonia – 200 ppm b. Iodine – 12.5-25.0 ppm c. Chlorine – 50 ppm-100 ppm
After service: 1. Unless unused flatware is covered, remove after the meal, clean and sanitize. 2. If tables are covered with linens, remove after meal and replace with clean linens. Cloth linens, tablecloths, and napkins should be taken to the laundry and kept separate from other linens used in organization, such as custodial towels. Treat stains promptly. 3. If no tablecloth is used, remove all materials (salt and pepper shakers, sweetener, etc.), clean and sanitize table. Replace materials and reset table. 4. Wipe table seats if necessary after table tops have been cleaned and sanitized. 5. Clean floors or carpeting after meals. 6. According to the cleaning schedule, routinely clean all areas of the dining room, including equipment such as service refrigerators, etc.

Cleanliness and Sanitation of the Dining Room, continued

The foodservice manager will: 1. Monitor employees to ensure that dining areas are properly maintained and all foods are served safely. 2. Provide supplies needed to maintain the cleanliness and sanitation of resident dining areas. 3. Follow up as necessary.

Appendix B

Survey Questionnaire
(for Staff) Dear Respondents, We the 4th year students taking up Hotel and Restaurant Management in Holy Angel University is conducting this survey in order to complete the requirement for our subject Research. The researchers are studying the Sanitation Practices of Café Juan in Holy Angel University to further understand, learn and be more knowledgeable on our chosen topic. We hope that you can help us by answering all the questions on our survey. We would gladly appreciate your help. Thank you.

Age:
Gender:

Answer the questions according to your observations. Encircle the number that best suit your answer.
(4-Always 3-Someyimes 2-Seldom 1-Never)

A.Proper Uniform of Dining Staff
1.Staffs wear appropriate uniform. 1 2 3 4
2.Hair of wait staff is neat and tidy while at work. 1 2 3 4
3.Staffs are required to cut their facial hair . 1 2 3 4
4.Appearance of wait staff is neat and clean. 1 2 3 4
5.The staffs need to trimmed their nails
B.Dining Station
6. Practicing General cleaning in the kitchen/dining area? 1 2 3 4
7. Wait staffs immediately clean the table after the customers left. 1 2 3 4
8. Utensils,glassware are handled properly while serving the guest. 1 2 3 4

C.Waste Segregation in Bar Area
9. Installation of trash/segregation bins? 1 2 3 4
10. Practice proper waste segregation . 1 2 3 4

Appendix C

Survey Questionnaire
(for Customers)

Dear Respondents, We the 4th year students taking up Hotel and Restaurant Management in Holy Angel University is conducting this survey in order to complete the requirement for our subject Research. The researchers are studying the Sanitation Practices of Café Juan in Holy Angel University to further understand, learn and be more knowledgeable on our chosen topic. We hope that you can help us by answering all the questions on our survey. We would gladly appreciate your help. Thank you.

Age:
Gender:

Answer the questions according to your observations. Encircle the number that best suit your answer.
(5-Strongly Agree 4-Agree 3-Fairly Agree 2-Disagree 1-Strongly Disagree)

A.Dining Area
1.The establishment’s entrance is clean and well maintained. 1 2 3 4 5
2. The dining area is clean and well maintained. 1 2 3 4 5
3. The utensils being placed in the dining area are clean. 1 2 3 4 5
4. Utensils and glassware are handled properly. 1 2 3 4 5
5. Food ordered is served appropriately. 1 2 3 4 5
6. Staffs immediately clean the table after the customers left. 1 2 3 4 5
B.Dining Staffs
7.The wait staffs wear clean uniforms. 1 2 3 4 5
8. Staffs wear proper uniform. 1 2 3 4 5
9. Appearance of wait staff is neat and clean. 1 2 3 4 5

Appendix D

Interview Questionnaire
(Guide Questions)

Dear Respondents, We the 4th year students taking up Hotel and Restaurant Management in Holy Angel University is conducting this survey in order to complete the requirement for our subject Research. The researchers are studying the Sanitation Practices of Café Juan in Holy Angel University to further understand, learn and be more knowledgeable on our chosen topic. We hope that you can help us by answering all the questions on our survey. We would gladly appreciate your help. Thank you.

1. What are your preparation before starting the store’s operation? (,Dining & Bar) 2. What uniform do you require for your staffs? (Dining) 3. How do you check proper hygiene of your staff? 4. Are the tools, equipments and storage areas being cleaned? How often? 5. After cleaning them, where do you place them? 6. Does your equipment work well? 7. Where are your trash bins located? 8. How often do you clean your trash bins? 9. How many times is the garbage being collected? 10. How do you deal with pests? What do you do to eliminate them?

Apendix E
Customers
These are the table that shows the survey results of the customers for the five ratings.
Table 1. Clean and well maintained entrance Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 7% | 53% | 20% | 20% | 0% | 100% |

Table 2. Clean and well maintained dining area Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 17% | 30% | 50% | 3% | 0% | 100% |

Table 3. Cleanliness of utensils Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 10% | 50% | 33% | 7% | 0% | 100% |

Table 4.Proper handling of glasswares and utensils Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 17% | 33% | 43% | 7% | 0% | 100% |

Table 5. Appropriate serving of food Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 7% | 40% | 36% | 17% | 0% | 100% |

Table 6. Cleaning of tables Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 12% | 33% | 50% | 3% | 0% | 100% |
Table 7. Wearing of clean uniforms Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 50% | 30% | 17% | 3% | 0% | 100% |

Table 8. Wearing of proper uniform Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 10% | 33% | 47% | 10% | 0% | 100% |

Table 9. Practicing good hygiene Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 56% | 27% | 10% | 7% | 0% | 100% |

Table 10. Neat and clean appearance Strongly Agree | Agree | Fairly Agree | Disagree | Strongly Disagree | Total | 50% | 30% | 13% | 7% | 0% | 100% |