Quantitative analysis highlights cost control practices and challenges in Southern Oriental Mindoro's food and beverage sector, suggesting improvements.
Key Points
A high level of awareness about cost control methods exists in food and beverage establishments, ensuring effective operational practices.
Overall, the study gathered insights from 38 staff members, primarily chefs, revealing challenges with ingredient cost fluctuations and menu pricing consistency.
The research utilized a quantitative design with surveys, encompassing practices in inventory management, portion control, and waste reduction.
Findings underline the need for technology adaptation and staff training to enhance operational efficiency in food and beverage operations.