Chapter 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data and interpretation of data based on the survey
questionnaire and interview with the research participants. Moreover, this particular chapter
shows the response of the six employees of Pendys Snack bar and Restaurant to the
questionnaire provided to each one it. These employees are the ones involved in freight, handling
and delivery of perishable goods. The questionnaire seeks to know the personal informal of the
employees and their compliance to the processes involved in freight, handling and delivery of
perishable goods.
In the scale of one to five, the employees were asked on how they perceive compliance to
the company policies with regards to above stated processes.

Age of Participants
60 and above

50-59 40-49
50%

33% 19-29
30-39

18 and below

17%

Figure 1 shows that half or

50% of the participants are ages 19-29 years old, 33% ages 40-49 years old, and the rest or 17%
are 30-39 years old. This data shows that mostly of the employees that are involved in the
freight, handling and delivery of perishable goods are young, teachable, active and dynamic. The
presents of few older employees are an advantage because they can provide guidance to the
younger majority.

Figure1.AgeofParticipants
Figure 2 shows that majority of the participants or 67% are females and males are only
33%. This could be an advantage to the company because women are known to be more
meticulous in handling tasks like freight, handling and delivery of perishable goods.

Gender of Participants
33%
67%

Male
Female

Figure 2. Gender of Participants

As shown in Figure 3 the freight, handling and delivery of perishable goods are assigned
to six employees of which 83% are rank and file and 17% are in managerial position. This means
as far as employees assignment is concerned, the organization in well structured because there is
one person assigned to manage five rank and file employees.

Position of Participants
17%
83%

Rank & File

Supervisor

Managerial

Others

Figure3.Designation/PositionofParticipants
Figure 4
Present System in Pendys Snack Bar and Restaurant
Figure 4 shows the Present System of Pendys in Handing Perishable Stocks and the
arranging, controlling, process and steps of reordering of stocks to the storing
process until the consumption.

AsseeninFigure4,itsshowthearranging,controlling,processandstepsaredonein
PendysSnackBarandRestaurant.Foremosttotheprocessisthecheckingofinventory,ifit
indicateslowinstocks,thepurchasingagent,whichisassignedtothecook,makesthepurchase
orderthatwillbeapprovedbythesecretary.Thecookthenmakesthepurchaseofingredients
thatisnecessaryandwillbeusedinthekitchenfromthemarket.Inthepasalubongcenter,the
secretaryisassignedtomakethepurchaseorderfromthesupplier.Oncetheordersarereceived
itisinspectedandcountedbythesecretaryalso.Thenforthepasalubongcenter,allthestocks
aredisplayedintheshelveswhiletheperishablegoodsarestoreddirectlyinthestoragearea.

Afterwards,sortingofproductstothewashingandseasoningofthemeatoccur.Andlastly,the
freezingoftheperishablestocksespeciallythemeatsfollowforlongershelflifeandtoretainits
quality
Anotherprocessfocusesonthecustomers.Thefirstisforthecustomertochoosehis
order.Afterthecustomerisdonedecidinghisorder,thewaiterwillgettheorderforthesecond
processtostart,thepreparationoforder.Nextisthecookingwhichallhappeninthekitchen.
Followingistheservingoforderthatisdonebythewaiter.Lastlyistheconsumptionofthe
order.

Inventory
shows low
stocks

Purchasin
g agent
(cook)
makes the
purchasin
g order

Secretary
order
from
supplier,
cook
makes
purchase
from the
market

Inspected
and
received
by the
secretary

Shelf display
(pasalubong) while
perishable goods
are being stored
directly in the
storage room.

INVENTORY

CUSTOMER

Customer
will
choose
his order

Freezing

Preparation
of order

Seasoning

Cooking

Serving
of order

Washing of
meat

Consumpti
on

Sorting of
products

In table 1, Majority or 83% of the participants strongly agrees and 17% is neutral to the
adequacy of their transportation facilities to cater company needs. This means that the company
has enough facilities to handle perishable goods. In an article entitled Transportation and
Storages of Perishable Goods (2013, September), published and retrieved from
(http://www.expresslogistics.ug/transportation-and-storages-of-perishable-goods.html,) stated

that some items are very sensitive to temperature and thus require specialized storage
arrangements.
One half or 50% of the participants moderately agrees that the ventilation facilities of
transport facilities are within standards; only 33% strongly agrees that there is. The rest or 17%
refused to comment about it. This means that as far as ventilation is concerned, there is still a
need for improvement. ThefindingsofAndre et al., (2010); Wegener, (2010); Daelman et al.,
(2013) from the article Thermal Performance of Refrigerated Vehicles in the Distribution of
Perishable Food supportedtheresultofthisstudythatIn order to ensure product quality and
health safety, the control of temperature throughout the cold chain is necessary.
On proper scheduling on transportation of perishable goods, 50% of the participants
agree that there is, 33% strongly disagrees and 17% refuse to comment. This clearly shows that
there is also a need to improve proper scheduling in the delivery of perishable goods to prevent
possible losses. Base on the article on the Internet titled Transportation and Delivery
Scheduling, it affirmed that All activities that must be carried out before the goods can be
delivered to the customer are taken into account during delivery scheduling. All deadlines that
are used for preparing and carrying out the transportation of goods are taken into account
during transportation scheduling.

Outofthetotalparticipantswhorespondedtothequestion,17%ofthemisneutralor
refusedtocommentaboutthegoodsbeingtransportedanddeliveredontime,while33%
stronglyagreed.Ontheotherhand,halfor50%oftheparticipantsmoderatelyagreesthatgoods
aretransportedanddeliveredontime.Thismeansthatthereareonlyminimaldelaysandmost
likelygoodsarebeingtransportedanddeliveredontime.
Table 1
Level of Compliance to Company Policies on Freight and Transport

Table 1 shows the compliance of employees on Pendys Snackbar and Restaurants

policies on freight and transport specifically on transport facilities, ventilation of delivery van,
scheduling of delivery/transportation and delivery/transportation timing.
Variable
Transportation Facilities
Ventilation of Delivery Van
Scheduling of
Delivery/Transportation
Delivery/Transportation are on time
Total

Mean
4.67
4.17
4.17

Verbal
Interpretation
Moderately Agree
Moderately Agree
Moderately Agree

4.17
4.30

Moderately Agree
Moderately Agree

As can be seen on Table 2, in product receiving and handling, 33% of the participants
strongly agrees while 67% of them moderately agrees that the goods are properly received and
handled. This is good for the business, as this will limit the likeliness of the goods to perish as it
is well handled. A study that was made by Watson, D.(n.d.) which was published through the
internet specified that, A thorough receiving inspection combined with a review of transport
temperature records is the best way to prevent poor quality product.
BasefromtheblogthatwasmadebyHACCPMentor(May2014),withthetitleofHow
doyoumonitorincomingrawmaterials?hestatedthatLike any food business procedures, all
raw material monitoring procedures should be documented in accordance with your local food

legislation and your certification standard. Which the business needs to follow since the
response of the partcipants are divided into two, 50% of them remains neutral whereas the other
50% strongly agrees that the condition of the raw materials from the suppliers are verified and
documented upon receipt. It clearly shows that they need to work on their documentation and
verification on the condition of raw materials
Of the respondents, it was noted that 33% strongly agrees, 17% moderately agrees that
the evaluation and checking of transport temperature is regularly observed during transfer and
handling. However, 50% feels neutral.AnarticleintheInternetwiththetitleofProtector
Perish:WhattoKnowWhenTransportingPerishableGoodsitstatedthatAtrailers
insulatingpanelsanddoorsealsneedtoberegularlycheckedfordamage.Andthechutethat
deliversairfromoneendofthetrailertotheotherhastobecheckedforripsandtears,to
ensurethatthecoolingairisdeliveredwhereitisneededmost.Hisstudylendsupporttothe
resultsofthisstudythatregularcheckingoftemperatureisneeded.
Based on the data gathered, 50% of the respondents reported that they strongly agree and
the remaining 50% moderately agrees that the goods are properly recorded when received. The
findings indicate that there is no problem regarding the recording of goods when received. Inland
Revenue Division articulated in their website, (http://ird.gov.dm/index.php?
option=com_content&view=article&id=59:the-importance-of-record-keeping) that It is
important that one makes a habit of recording the business transactions every day. It will help
one to make precise and efficient business decisions.
The respondents response is divided into two, 50% of them strongly agree that spoiled
goods are segregated while the other 50% feels neutral. This clearly shows that there is a need to
improve the segregation of spoiled goods of Pendys Snack Bar and Restaurant.

Table 2
Level of Compliance to Product Receiving & Handling

Shown in table 2 are the results of the employees response on the questions whether the
goods are properly received and handled, raw materials are verified, checking of transport
temperature is done regularly, receipt of goods is properly recorded and spoiled goods are
properly segregated.

Variable

Mean

Proper Receiving & Handling of Goods

Verification of Raw Materials
Regular Checking of Transport
Temperature
Recording of Goods Received
Segregation of Spoiled Goods
Total

4.33
4
3.83
4.5
4
4.13

Verbal
Interpretation
Moderately Agree
Moderately Agree
Neutral
Moderately Agree
Moderately Agree
Moderately Agree

As can be gleaned from Table 3, the adequacy of storage facilities to cater the companys
daily requirements, 50% of the participants believe that it is just enough for the companys
needs. Thirty-three percent (33%) of them believes that it is more than enough to cover the daily
requirements of the company. The rest refused to comment or has no idea about it. It implies the
idea that the companys storage facilities are sufficient to meet the companys daily
requirements.FromthearticleTheImportanceofColdStorageFacilities(May16,2014),
statesthatColdroomsareveryimportantbecausetheyhelptoprolongtheshelflifeoffresh
goods.Theyarealsoeffectiveinreducingtheamountofwasteandinlengtheningthetimeframe
formarketingthesefoods.
The storage facility is maintained at good working condition according to 33% and 50%
of the participants who strongly and moderately agree to it, respectively. The remaining 17%
neither agrees nor disagrees. This implies the idea that conditioning of the storage facilities is

more or less well taken care of. Nevertheless, there is still a room for improvement because of
the few employees who are not sure about it.
In the same study of Watson, D. (n.d.), she pointed out that With the quality of received
products established, a facilitys primary focus is then on maintaining proper storage conditions.
The reliable operation of equipment is essential to maintain those conditions and prevent
spoilage. This is achieved through well thought-out system design, balanced operation and
disciplined preventive maintenance practices.
On preventive maintenance practice, half or 50% of the participants cannot directly say
that it is well undertaken or not. Only 33% and 17% strongly and moderately agrees, respectively
that it is regularly undertaken by the company. This shows that a lot of improvement needs to be
done as far as preventive maintenance practice is concern.
In an article entitled Minimize Costly Equipment Downtime with Preventive
Maintainance and Water Treatment Plan, published online by Heim, B. (2012), it contended that
Preventive maintenance extends

equipment life reducing the total cost of ownership and

increases resale value. Properly maintaining equipment also means better food quality, more
efficient equipment, reduced labor costs and higher customer satisfaction.
Sixty-six percent (66%) of the participants are not sure whether an inventory control
system is observed or not. Only 17% moderately agrees and also 17% strongly agrees that there
is an observance of the inventory control system. The result shows that majority of the
employees are not aware or not sure about the inventory control system being implemented by
the company. AstudymadebytheBarCodesIncwaspublishedthroughtheInternet
(http://www.barcodesinc.com/articles/inventorycontrolsystem.htm)affirmedthatInventory

control is important to ensure quality control in businesses that handle transactions revolving
around consumer goods. Without proper inventory control, a large retail store may run out of
stock on an important item.
The participants are equally divided as to their knowledge on the provision of systematic
inspection, detection and prevention of product spoilage. Half of the participants (50%) said that
they strongly agree that the practice is being observed but the other half cannot comment or not
sure about it. Products should be checked for damage and inspected for damage. On the other
hand, the study of Watson, D. (n.d.) she pointed out that Athoroughreceivinginspection
combinedwithareviewoftransporttemperaturerecordsisthebestwaytopreventpoorquality
product.Exceptforfreshmeatsandproduce,visualinspectionsfordamageoftenfailtoprovide
sufficientinformationaboutexposureoftheproducttounsafestorageconditions.Thatmakes
continuousmonitoringandrecordingofstoragetemperaturesanessentialpartofverifying
productquality.
As to the shelf life of perishable goods, 50% of the participants cannot say if there is
proper monitoring that is being done by the company. The other 33% strongly agrees that it is
being monitored while the remaining 17% moderately agree on it. Considering that most of the
employees are not sure about the monitoring of shelf life of perishable goods, the company
should useproperstockrotationprocedurestopreventoutdatedgoodsinthestoragecoolerand
indisplaycases. In an articled entitled Food Storage and Shelf Life published online by Buren
(n.d.) states that Health-conscious consumers are paying closer attention to the numbers and
dates stamped on the bottom of their favorite cereals, canned goods, packaged snacks and even
fresh produce.

Table 3
Level of Compliance to Storage Facility Control System

The result of the survey questionnaire specifically with regards to the level of compliance
to storage facility control system is shown below. The issues raised among the employees were
the adequacy of storage facility, condition of the storage facility, undertaking of good
maintenance practice, observance of inventory control system, inspection detection, and
prevention of spoilage and monitoring of shelf life of perishable goods.
Variable

Mean

Adequacy of Storage Facility

Storage Facility is at Good Condition
Undertaking on Good Maintanance
Practice
Observance of Inventory Control System
Inspection, Detection, & Prevention of
Spoilage
Monitoring of Shelf Life of Perishable
Goods
Total
08

4.17
4.17
3.83

Verbal
Interpretation
Moderately Agree
Moderately Agree
Neutral

3.5
4
3.83

Neutral
Moderately Agree
Neutral

4.

Moderately Agree

On the summary of results of the survey on employees perception with regards to the
way the company handles their freight and transport of perishable goods, the total mean is 4.30
which means that the ventilation and transport facilities are within standard.
With regard to product receiving and handling policy, the total mean is 4.13 which means
that the products are properly handled, counted and checked for damaged and inspected for
freshness but there is still a room for improvement.
On storage facility control system, the total mean is 4.08 which means that the
conditioning of the storage facilities is more or less well taken care of.
Table 4
Results Summary on the Level of Compliance

Shown in table 4 are the summary of results to the level of compliance to

freight and transport of perishable Goods, product receiving and handling policy and
storage facility control system.
Area
Freight and Transport of
Perishable Goods

Mean
4.30

Product Receiving and

Handling Policy

4.13

Storage Facility Control

System

4.08

Interpretation
Moderately Agree
- Ventilation and
transport facilities are
within standard.
Moderately Agree
-Products are handled,
counted and checked for
damage and inspected
for freshness.
Moderately Agree
-Conditioning of the
storage facilities is more
or less well taken care of.

Based on the data gathered by the researchers, it is safe to conclude that generally
Pendys Snackbar and Restaurant have adequate system and procedure on freight and transport
of perishable goods. Likewise, product receiving and handling policy was also found to be
adequate. Furthermore, storage facility control system was also found to be sufficient for the
companys use. However, to further minimize the occurrence of losses on perishable goods, there
is still a need to improve the existing facilities and policies.

References
1. TransportationandStoragesofPerishableGoods,September2013,
http://www.scielo.br/scielo.php?
pid=S010174382015000200251&script=sci_arttext&tlng=en. Retrieved September 19,
2015.
2. ThermalPerformanceofRefrigeratedVehiclesintheDistributionofPerishableFood,
May/August2015,http://www.scielo.br/scielo.php?pid=S010174382015000200251&script=sci_arttext&tlng=en. Retrieved September 19, 2015

3. TransportationandDeliveryScheduling,
http://help.sap.com/saphelp_erp60_sp/helpdata/en/dd/5607e7545a11d1a7020000e829fd1
1/content.htm
4. ReducingSpoilageRisksinPershableGoodsStorage,DirkWatson(n.d.),
https://www.hsb.com/TheLocomotive/ReducingSpoilageRisksInPerishableGoodsStorage.
aspx
5. ProtectorPerish:WhattoKnowWhenTransportingPerishableGoods,Northbridge
Insurance,January13,2015.http://www.nbins.com/protectorperish/
6. ImportanceofColdStorageFacilities,May16,2014.http://1cold.com/blogs/importance
coldstoragefacilities/
7. MinimizeCostlyEquipmentDowntimewithPreventiveMaintainanceandWater
TreatmentPlan,BlakeHeim,April19,2012.
http://www.sustainablefoodequipment.com/Preventive-Maintenance/Learn-BestPractices/Articles/Minimize-Costly-Equipment-Downtime-with--PreventiveMaintenance-and-Water-Treatment-Plan/