Descriptive research refers to the type of research question, design, and data analysis that will be applied to a given topic. This research can be either quantitative or qualitative. It can involve collections of quantitative information that can be tabulated along a continuum in numerical form. It involves gathering data that describe evens and then organizes, tabulates and describes the data collection and descriptive function of research is heavily dependent on instrument for measurement and observation.
These research design aims to determine the " causes and effects of work-related difficulties of managers and food service crews and its effects to the performance of their duties". It is also aim to answer the specific question of the study which are; what are the profile of the respondents in terms of A. age, B. gender, C. civil status, D. company, how do managers treated their employees or food service crew?, How are satisfied the service crews with their position in their company? How do managers and food service crews evaluate their benefits?, how does the relationships between managers and food service crew affected when vdifficulties arise?.
And this research, the researchers hopes that the results of the study is significant to allmanagers and food service crew because they should be aware the different kinds of difficulties encountered in hospitalilty industry. It will also provide to the maangers and food service crews of some insights and information to be used during their works, for them to know the equally of fairly treated between the managers and food service crews. As well to know the benefits required to the employees.
The researchers formulated the instrument (own questionnaire) needed to gather the necessasry data. The instrument is edited by an expert adviser and validated upon approval. The researchers wrote a letter to the dean of college of hospitality management and tourism in Dr. Yangas Colleges, Inc. asking for his permission and approval to allow his administer the instrument to the college students under his jurisdiction, upon approval of the request. The researcher asked the maangers and food service crews in the restaurant or fast food about their difficulties encountered in their duties to respond with her questionnaires on their available time.
After retrieving the questionnaire, the gathered data were tabulate, organized and statistically treated using the mean rating, ranking and percentage and to the test the hypothesis of the study chi-square method ised. The results of chi-square test is accept the alternative hypothesis which is there is a relationship and responsibility to the performance of their duties between managers and food service crews in past food chain or restaurant.
The study found out that the majority of managers and food service crewa are female belongs to age 19-21, manager treated fairly and equality their employees obtained with an average of 4.51 which indicate that working condition is satisfied, managers and food service crews satisfied to their position in company or food establishment obtained with an average of 4.55 which indicates that working condition is very satisfied, the benefits of managers and food service crews obtained with an avearage 4.58 which indicate that working condition is very satisfied. Majority of the managers and food service crews are very satisfied in their working condition in their food establishment with an average weighted mean of 4.56 the calculated value of 31.5 is greater than the critical or tabular value of 26.30 with a degree freedom (df) of 16 at 0.05 alpha (L). This accept alternative hypothesis there is relationship and responsibility to the performance on theie duties between manager and their service crews in fast food restaurant.
After the findings are drawn, the conclusion are formulated which are; managers and food service crews is good enough for settled difficulties affecting their working performance. Therefore managers treated their employees or food service crews fairly and equally and also they satisfied to their position in their company or food establishment. Managers and food service crews are very satisfied to the benefits that give to them in their company and lastly managers and food service crews have a good relationship to each other to minimize their difficulties of their working performance.And in the light of findings and conclusion, the following recommendation were formulated. Managers and food service crews should have many options to settled many difficulties fairly and equally to have a good relationship and to avoid unnecessary disobedience of the employees for food company or restaurant give chance their employees for good position if they suitable for that position of work and give them recognition for their working accomplishment and give them a fairly benefits for the sake of their needs and lastly to all managers and food service crews give their 100% working performance, respect their co-workers, support each other and also work professionally.