000			04188nam a22004217a 4500
003			OSt
005			20251201112554.0
008			251020b |||||||| |||| 00| 0 eng d
040			_aUniversiyt of Cebu-Banilad _cUniversiyt of Cebu-Banilad
100			_aVisitacion, Annaliza, _eauthor.
245			_aThe experience of cahiers at selected Chowking restaurant / _cAnnaliza Visitacion, Kristhel Kate Jabas, Christine Cornelio, Danika Kaye Lua, and Romeo Jared Rollan.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2025.
300			_axii, 163 pages : _bcolored illustrations ; _c11 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmeadiated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references.
520			_a"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
521			_aAdult
541			_xBiore, Christopher _yCollege of Business and Accountancy _zBusiness / Management
546			_aText in English
650			_aCashier experiences.
650			_aFast food operations.
650			_aChowking
650			_aOrder taking.
650			_aPayment processing.
650			_aOrder processing.
650			_aOperational challenges.
650			_aCustomer service.
650			_aCase study research design _zCebu.
700			_aJabas, Kristhel Kate, _eauthor.
700			_aCornelio, Christine, _eauthor.
700			_aLua, Danika Kaye, _eauthor.
700			_aRollan, Romeo Jared, _eauthor.
942			_2ddc _cTHE
998			_cLeslie [new] _d10/20/2025
999			_c14518 _d14518