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Waiting line and waiting time are very important factors that throw in satisfaction to customers. Convenience and time saving are the common reasons why customers resort to fast food aside from quality of food they offer and social experience a customer may get during eating outside. Improvement on waiting lines will mean maximizing time saving and convenience for customers. Aimedto assess the queue management practices of quick service restaurants in lipa city, philippines. Specifically, the study was carried out to determine the profile of the quick service restaurants in terms queue system solutions of queuing system used; and waiting line structure; to assess how the respondents rate the extent of implementation of the queue management practices of the restaurants in terms of customer arrival, waiting line; and service facility; to ascertain if there is a significant difference in the extent of implementation of the queue management practices of the restaurants in terms of the three elements when the respondents are grouped according to profile;

Multitask communication type

To assess the level of satisfaction of the customers on the queue management practices in terms of customer arrival, waiting line; and service facility; and to find out if there a significant difference in the level of satisfaction of the respondents when grouped according to profile.Method the researcher used the descriptive type of research in this study. Respondents were customers of the five subject restaurants in the city who join the queue and order meals. Three hundred and sixty-three () respondents were asked to accomplish a questionnaire. This system queue solution was proportionally divided into five restaurants based on the average number of customers dining in queue system solutions daily. Self-constructed survey questionnaire was primarily used to gather the data.

The instrument was presented during the proposal and it was validated by industry, language and statistics experts. Before the distribution of questionnaires was done, internal consistency or the reliability of the instrument was tested.the test revealed that the instrument was reliable with cranach’s alpha value of.. Data collection was done during peak days and hours to represent the real scenario of the problem. Customers dining in were the only subject of the study. Interview with the restaurant managers system queue solution and staffs were also done as a secondary source of data, as well as actual observation on the site.

Information about queue system solutions

Information and theories published on magazines, newspapers and books were also part of the secondary source of data. Information provided by the customers through survey questionnaire is tallied and appropriate statistical measures were applied including the followingfrequency and percentage distribution method: queue system solutions tool used in analyzing the qsr’s profile.. Mean: the tool used in analyzing and presenting the average of the responses. Austria, asia pacific journal of multidisciplinary research, vol., no., december. Weighted mean: the tool used to compute the arithmetic mean that gives different observations an equal weight in accordance with their unequal relative importance..T-test. It was used to determine the significant difference on the level of satisfaction of the respondents queue system solutions when they were grouped according to the queuing system used.. F-test (anova) it is used to determine the significant difference on the level of satisfaction of the respondents when grouped according to waiting line structure.

Liker scale of continuum of with the following assigned value was used to quantify the extent of implementation of waiting line practices of the restaurants and the level of satisfaction of the respondents in the queue management practices of each restaurants.- fully implemented (fi)/ fully satisfied (fs)- implemented (i)/ satisfied (s)- somewhat implemented (si)/ somewhat satisfied (ss)- less implemented (li)/ less satisfied (ls)- not implemented (ni)/ not satisfied (ns) results and discussion the researcher found out that out of therestaurants uses manual queuing system queue solution system and only one of queue system solutions them uses electronic queuing number system.