The experience of cahiers at selected Chowking restaurant / Annaliza Visitacion, Kristhel Kate Jabas, Christine Cornelio, Danika Kaye Lua, and Romeo Jared Rollan.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2025Description: xii, 163 pages : colored illustrations ; 11 cmContent type: text Media type: unmeadiated Carrier type: volumeSubject(s): Cashier experiences | Fast food operations | Chowking | Order taking | Payment processing | Order processing | Operational challenges | Customer service | Case study research design -- CebuSummary: "This study explores the experiences of cashiers at selected Chowking branches in Cebu, with a focus on the operational challenges they face in order-taking, payment processing, and order releasing. Cashiers play a crucial role in the fast food industry, yet limited research has been conducted on their daily work experiences and the strategies they use to overcome routine challenges. This study aims to address this gap by providing insights into how cashiers manage the demands of their roles and contribute to the overall efficiency of restaurant operations.
A qualitative research design was employed, using in-depth interviews with cashiers from four selected Chowking branches: Mango, Fuente, CityMall Consolation, and Jones. Participants were selected through purposive sampling to ensure relevance and firsthand experience. The interview guide developed by the researchers served as the main tool for data collection. Ethical protocols were strictly followed, including informed consent, confidentiality, and approval from the University of Cebu-Banilad Campus Ethics Review Board. Interview data were recorded, transcribed, and analyzed using thematic analysis to identify recurring themes and patterns related to the participants' work experiences.
The emerging themes for the experiences of cashiers in selected chowking fast food restaurant are Developing Competence and Confidence Through Task Repetition: Customer Ordering Duration During Menu Selection; Order Changes Leading to Order Voids, and Handling Senior Customers: The Need for Patience and Understanding, Transaction Processing Errors, Misunderstanding of Senior Citizen and PWD Entry Discount, Order Mistakes and Miscommunicaton with the Kitchen, Customer Demands and Follow-Ups. The themes created for the informations strategies in addressing the challenges are Improving Service Time woth Suggestive Selling, Reducing Order Errors through Order Confirmation, Strategic Practices for Ensuring Transaction Accuracy, Compliance to Established Protocols for Problem Resolution, Emotional Regualtion and Cognitive Strategies for Managing Workplace STress, Ensuring Accurate Communication with the Kitchen, Ensuring Accuracy of Orders and Teamwork, Handling Customer Demands and Follow Ups. Thus, this research contributes to a deeper understanding of the different experiences and strategies that guide cashiers in navigating the complexities of their role, offering valuable insights into the operational dynamics of customer service, and highlighting the importance of adaptability, efficiency, and innovation in meeting the evolving demands of the service industry." --Abstract
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College Library Periodicals Index | T V82ex 2025 (Browse shelf) | Not for loan | 3UCBL000029069 |
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Includes bibliographical references.
"This study explores the experiences of cashiers at selected Chowking branches in Cebu, with a focus on the operational challenges they face in order-taking, payment processing, and order releasing. Cashiers play a crucial role in the fast food industry, yet limited research has been conducted on their daily work experiences and the strategies they use to overcome routine challenges. This study aims to address this gap by providing insights into how cashiers manage the demands of their roles and contribute to the overall efficiency of restaurant operations.
A qualitative research design was employed, using in-depth interviews with cashiers from four selected Chowking branches: Mango, Fuente, CityMall Consolation, and Jones. Participants were selected through purposive sampling to ensure relevance and firsthand experience. The interview guide developed by the researchers served as the main tool for data collection. Ethical protocols were strictly followed, including informed consent, confidentiality, and approval from the University of Cebu-Banilad Campus Ethics Review Board. Interview data were recorded, transcribed, and analyzed using thematic analysis to identify recurring themes and patterns related to the participants' work experiences.
The emerging themes for the experiences of cashiers in selected chowking fast food restaurant are Developing Competence and Confidence Through Task Repetition: Customer Ordering Duration During Menu Selection; Order Changes Leading to Order Voids, and Handling Senior Customers: The Need for Patience and Understanding, Transaction Processing Errors, Misunderstanding of Senior Citizen and PWD Entry Discount, Order Mistakes and Miscommunicaton with the Kitchen, Customer Demands and Follow-Ups. The themes created for the informations strategies in addressing the challenges are Improving Service Time woth Suggestive Selling, Reducing Order Errors through Order Confirmation, Strategic Practices for Ensuring Transaction Accuracy, Compliance to Established Protocols for Problem Resolution, Emotional Regualtion and Cognitive Strategies for Managing Workplace STress, Ensuring Accurate Communication with the Kitchen, Ensuring Accuracy of Orders and Teamwork, Handling Customer Demands and Follow Ups. Thus, this research contributes to a deeper understanding of the different experiences and strategies that guide cashiers in navigating the complexities of their role, offering valuable insights into the operational dynamics of customer service, and highlighting the importance of adaptability, efficiency, and innovation in meeting the evolving demands of the service industry." --Abstract
Adult
Biore, Christopher College of Business and Accountancy Business / Management
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