TY  - BOOK
AU  - Gozon, Ronald M.
AU  - Formentera, Rose Jane O.
AU  - Martinez, Junathan L.
AU  - Adolfo, Sherly R.
AU  - Borres, Ivan James,
TI  - Factors affecting the utilization of organic ingredients in fine dining restaurants
PY  - 2016///
CY  - Cebu City
PB  - University of Cebu
N1  - Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016; Includes bibliographical references (leaves 46-49)
N2  - Summary: Organic ingredients are popular in food industry and everyone wants to buy and consumed organic ingredients, due to no-pesticide added during farming. Interest in organically produced food is increasing throughout the world in response to concerns about conventional agricultural practices, food safety and human  health concerns. Respondents have the opportunity to go through organic practices because of the demand to the consumers which are looking for healthy and chemical free food to consume. The primary purpose of this study is to determine the factors affecting the utilization of organic ingredients in fine dining restaurants in Cebu City. This study was accomplished by utilizing a descriptive survey research design. A researcher made questionnaire was used in the gathering of data. Statistical treatments used for analyzing and in tabulating the data gathered were weighted mean and chi-square test of independence. Survey questionnaire was administered to the managers or supervisors of the fine dining restaurants comprising of 14 respondents. The findings show that majority of the fine dining restaurants in Cebu City had operated for 1-3 years, most of them used Italian cuisine for food preparation; and American service. For the usage of organic items, majority of these restaurants used for beef for meat, lettuce vegetables, cilantro and oregano for herbs and spices. There is no significant relationship between the restaurants profile and the factors affecting the utilization of organic ingredients. Therefore, the factors affecting the utilization of organic ingredients in the fine dining restaurants are competitiveness; social and economic pressure.
ER  -