Operational Efficiency and Customer Satisfaction of Food Service Establishments

Marianne Shyne Balondo and Conrado S. Lombrio
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Marianne Shyne Balondo: Eastern Samar State University-Guian Campus
Conrado S. Lombrio: Eastern Samar State University-Guian Campus

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 4, 73-86

Abstract: This study explores the operational efficiency and customer satisfaction levels of food service establishments in Biliran, focusing on key areas such as resource management, process optimization, technology adoption, and customer service practices. Data collected from 80 respondents reveal that the food service industry in the region is characterized by a young, educated workforce, with a predominance of college graduates. The results show high operational efficiency, particularly in resource management and process optimization, but highlight areas for improvement in service speed, pricing strategies, and technology integration. Customer satisfaction is significantly influenced by product quality, policies, and staff attitudes, with service speed and pricing as areas of concern. The study concludes that food service establishments should prioritize staff training, optimize scheduling, improve service speed, refine pricing strategies, and expand technology adoption to enhance operational performance and customer satisfaction.

Date: 2025
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