KANTORINI, THE SANTORINI OF KATIPUNAN FOOD PARK: AN ASSESSMENT

Partial Fulfilment of the Requirements of the Degree

Bachelor of Science in Tourism Management

Presented to

The National Teachers College

College of Hospitality Management

The National teachers College

Quiapo, Manila

Presented by

ABASTILLAS, JHON PATRICK

ARIAS, RAMON CHRISTOPHER
LABORTE, MARY GRACE
RUSEL, HONEY JOY

Submitted to:
MS. ERLINDA SOCORRO PONCE

September 2017
 Acknowledgement

First and foremost, praises and thanks to the God, the Almighty, for His showers

of blessings throughout our research work to complete the research successfully. We

would like to express our deep and sincere gratitude to our research adviser, Ms.

Erlinda Socorro Ponce for giving us the opportunity to do research and providing

invaluable guidance throughout this research. Her dynamism, vision, sincerity and

motivation have deeply inspired us. She has taught us the methodology to carry out the

research and to present the research works as clearly as possible. It was a great

privilege and honor to work and study under her guidance.

We are extremely grateful for what she has offered us. We would also like to

thank her for her friendship, empathy, and great sense of humor. We are extremely

grateful to our parents for their love, prayers, caring and sacrifices for educating and

preparing us for our future. We are very much thankful friends best friends for their love,

understanding, prayers and continuing support to complete this research work.

Our special thanks goes to each of us who definitely unite and put all the best

that we can just to finish this research study no matter what happen we are collide and

strongly determined that we can do it and we will never give up until we can do.

We will also appreciate the goodness of Kantorini who support our research

study and use the Kantorini as our research topic. To the people who actively

participated our conducted survey we deeply thank you everyone.

Finally, our thanks go to all the people who have supported us to complete the

research work directly or indirectly.

 Abstract

Title : KANTORINI, THE SANTORINI OF KATIPUNAN FOOD PARK: AN

ASSESSMENT

Researcher: ABASTILLAS, JHON PATRICK

ARIAS, RAMON CHRISTOPHER
LABORTE, MARY GRACE
RUSEL, HONEY JOY
Degree: BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

Looking for a new place to eat out with your family and friends? Well, the not too far

away Kantorini Food Park is now open to satisfy your cravings. It was June 2, 2017

when they first started to operate. Unlike any other food park, Kantorini has this white

and blue set up like the beautiful Santorini in Greece. It is located in Katipunan Avenue

near Ateneo De Manila University Quezon City, obviously why they call

it Kantorini. People are coming to try their food and experience the vibe of the pristine

Santorini-like food park in Katipunan even on their soft opening.

This Santorini-inspired food park in Katipunan is a picture perfect place to enjoy and

hang out with your barkada while enjoying the delicious food at the same time. Kantorini

Food Park is open daily and there are so many food stores/menus to choose from. They

are creative when they serve the food/dish. If you've been to different Santorini resorts

here in the Philippines and wish to come back but your schedule is stopping you, then

drop by to Katipunan, see and experience the Santorini vibe yourself so you'll know

exactly . The satisfaction of food will be experienced here.

TABLE OF CONTENT

Title Page……………………………………………………… i

Approval Sheet ……………………………………………..... ii

Acknowledgement…………………………………………… iii

Abstract……………………………………………………….. iv

Table of Contents…………………………………………… v

List of Figure………………………………………………… vi

List of Table………………………………………………… vii

List of Appendicies…………………………………………. Viii

CHAPTER 1: THE BAKGROUND STUDY OF KANTORINI

CHAPTER 2:
 Chapter 1

Introduction

We know that Filipino people are loves to eat, we spend money just to fulfill our

satisfaction in food that we want to eat. Nowadays, food park is continuing existing in

different areas just to serve different variety of that that people may attack in eating.

Kantorini is one of the best known food park in Katipunan Avenue in Quezon

City. This is also suites for dating, family bonding, and other special event.

Who needs Greece when you’ve got a food park on the side of a major

thoroughfare?

People who don’t have the time or the resources for a romantic getaway to

Santorini now have an equally Instagrammable option: Kantorini, a food park that is on

the lovely shores of Katipunan. It is just like going to Santorini, minus the beaches, the

mild weather, the crystal clear water, the history, the Greek culture, or any of the other

things one might associate with the island. But if you squint, some of those kiosks do

mimic some of the distinctive architecture found there, so it counts.

Kantorini is walkable from the Katipunan LRT station, but nobody should ever do

that. It is, after all, on the banks of one of Quezon City’s busiest arteries. That

seemingly short stroll takes one through an urban sprawl that might leave one too

disheveled for proper Instagramming. And one assumes this is the main reason

anybody would want to visit Kantorini.

Once there, you are greeted with an unpaved parking lot, presumably a tribute

to all the great unpaved parking lots of Greece. Come early, because it is not a
particularly big unpaved parking lot. Once you make it past that rocky expanse, your

feet will marvel at the flatness of the gray concrete flooring. Take a look around, and

awe at the blue-and-white structures meant to evoke the feeling of traveling to some

far-off place. Try to ignore the SMDC condominium looming over the park. It is not part

of the experience.

Do try to go there on a sunny day. Not only does this help maintain the illusion

that you are not in fact on the side of Katipunan Avenue, but it will make your overall

experience much more pleasant. You see, despite coming late to the food park game,

Kantorini doesn’t seem to have learned any lessons from its twenty or so

predecessors. Majority of the seating in the park does not have any rain cover at all.

This is one of those charming design decisions that can make the food park dining

experience so unique. If it’s raining and you don’t have an umbrella, you’re going to

have to skirt the edges of the food park, finding shelter under the meager awnings that

hang over each of the vendors.

(http://rogue.ph/visit-kantorini-santorini-katipunan/)
 Background of the Study

What is the best thing here in the Philippines? Well, some says “our beaches”,

while other says “our culture”, But everyone will say “our food”. Yes, there are no

questions when it comes to Filipino Food. We Filipinos have a love affair with food.

Filipino likes to eat is not enough because Filipino loves to eat food is the best way to

describe our relationship with food. An average Filipino eats at least four times a day.

The daily meal is consisting of: breakfast, lunch, snack, and supper. But sometimes

these four meals stretch to six meals with snack every after meal. An affair describes a

commitment, status and a mutual understanding between two parties

(www.wikipedia.com). Therefore, the food also loves a Filipino. Indeed, thousands of

fast food chain here in the Philippines is an evident that food also loves Filipinos.

Wherever, someone will walk in any cities over street or corner has a restaurant to

satisfy ones craving. Even in, television, radio, newspapers, magazines and internet

advertisements has something to do with food industry. Establishing a food park in

Katipunan Avenue, the Kantorini is satisfying every individual needs. Food is a very big

part of the Filipino culture. It is common denominator for Filipinos rich or poor. Food is

any substance consumed to provide nutritional support for the body.

Our own definition of Food Park is a family-friendly-environment where family

bonds and friends can hangouts over a delightful food. Food Park is very suitable for

food trip destinations of families, friends and individuals. Eating is also the best for

families to bond and discuss problems over the delicious dinner. The best form of hang-

outs especially for young adults. Food is also considered as best de-stressor. Stress is

best measured with the gauge of food. It helps unload the burden by eating. The
researcher believes that food park will provide the primary needs of individual in

satisfying their needs as a human being as well as providing them an eco-friendly place

in a family friendly environment. Food is the basic need of individual and it keeps the

human body going. Sitting in a chair with delicious food serves for you widens your

eyes, makes you hungry and crave and with no pretentions you will act of who really

you are. Statement of the problem.

Theoretical Framework

Food comes in infinite variety and food choices are a major component of all

purchase decisions made by consumers (Grunert, 1997). However, in spite of the

research that has been conducted during the last twenty years, there is no singular

commonly accepted model for explaining consumer behavior and food evaluation. The

aim of this paper is to develop a conceptual framework for the analysis of consumer

buyer behavior concerning the evaluation and choice of food, through the integration of

previous tested models.

In the Steenkamp (1997) model, food choice is characterized as being in

accordance with attitude theory, which posits that the product alternative for which

consumers hold the most positive attitude will be the chosen product. However, he

acknowledges that there are a number of factors that weaken the relation between

attitude and choice in the context of foods. For example, pressures from the social

environment, the degree of behavioral control, habit, and variety-seeking behavior.

According to Steenkamp (1997) the criteria used by consumers in the evaluation

of alternatives depend on the type of food product involved. The author discusses a
study (AGB/Europanel, 1992) which investigated the importance of a large set of

evaluative criteria for product choice in seven EU countries. One important conclusion

of the study is that product quality is a summary construct, which subsumes many other

aspects of the product. This conclusion is in accordance with the ‘multi-attribute’

approach to food quality, where quality is regarded as a multi-dimensional

phenomenon, and overall quality is described by a set of attributes as perceived by

consumers. The buyer then forms an overall, one-dimensional quality evaluation by

some weighing of the various attributes, which will determine its choice (Grunert, 1997).

THEORETICAL FRAMEWORK

FIGURE # 1

The Impact of Food Park in Economy

Increase in Productivity Size of market increase

Increase in flow of goods & Inducement to invest for

services in the economy firms

Consumption rises Economic growth and

development
Figure 1. Economic Significance of Food Park
Source: prezi.com/vhmlxlmhzyjn/economic-
significance-of-food-park
Research Paradigm:
 RESEARCH PARADIGM:

Figure # 2

INPUT PROCESS OUTPUT

 Respondent
Profile
 Visit Profile
 The
satisfaction of
guest during
the visit in
Survey
terms of:
Questionnaire
-Food Quality
-Service
Quality
-Ambiance
-Comfort
-Security
-Safety
-Dining Area
-Accessibility
 Statement of the Problem

This research aims to study the experienced of the guests in visiting Kantorini.

Specifically, the study aims to answer the following questions:

I. Respondent Profile:

1.1. Age

1.2. Civil Status

1.3. Highest Educational Attainment

1.4. Source of Income

1.5. Profession

II. What is the purpose of visiting Kantorini?

2.1. Family Bonding

2.2. Business Meeting

2.3. Meet Friends

2.4. Break from work

2.5. Celebrate an Occasion

2.6. Leisure

III. What are the overall experienced in:

3.1. Service

3.2. Comfort

3.3. Ambiance

3.4. Security

3.5. Safety

3.6. Accessibility
 Significance of the Study

This study is conducted with the aim to get more information about Kantorini along the

possibilities:

Foods. What do the customer usually purchased during the visit in Kantorini? Is it rice

meals, side dish, dessert, appetizers or more on drinks and beverages. The satisfaction

of his/her visit is also good to know.

Residents. The main beneficiary is the residents where they directly go there and

experience an extraordinary food trip in Kantorini and because of that this study will give

them information on how they will promote Kantorini.

Local Government. This study will help local government on promoting Kantorini in

their area and it also help local government to give more information about the current

situation of Kantorini.

Other Researchers. This will help other researchers to get more information or

reference for future studies.

Scope and Limitation of the Study

This study presents the Kantorini food park in terms of the service, food, security,

safety, accessibility and comfort and ambiance.

The researchers will focus only in Kantorini that found in Katipunan Avenue, Quezon

City. The questionnaires and observation are the instrument to be use by the
researchers in the study. All guest of Kantorini that wants to answer to our

questionnaires were included as respondents.

Definition of Terms

Recruitment and Selection. Refers to recruitment and selecting staff with the

correct attitudinal and behavioral characteristic. A range of assessments in the selection

process should be utilized to evaluate the work values, personality, interpersonal skills

and problem-solving abilities of potential employees to assess their ‘service orientation’.

Retention. Refers to the need to avoid the development of a ‘turnover culture’,

which may course be particularly prevalent in tourism and hospitality. For example, the

use of retention bonuses to influence employees to stay.

Teamwork. Refers to the use of semi-autonomous, cross-process and multi-

functional teams.

Training and Development. Refers to the need to equip operative level staff

with team working and interpersonal skills to develop their ‘service orientation’ and

managers with a new leadership style which encourages a move to a more facilitative

and coaching style of managing

Appraisal. Refers to moving away from traditional top down approaches to

appraisal and supporting thing such as customer evaluation, peer review, team based

performance and the appraisal of the managers by subordinates. Generally, all of these

performance appraisal systems should focus on the quality goals of the organization

and the behaviors of the employees needed to sustain these.

 Rewarding Quality. Refers to a need for a much more creative system of

rewards and in particular the need for payment systems that reward employees for

attaining quality goals.

Job Security. Refers to promises of job security are as seen as an essential

component of any overall quality approach.

Employees Involvement and Employer Relations. Refers to seeking greater

involvement from employees the emphasis is on offering autonomy, creativity,

cooperation and self-control in work process. The use of educative and participative

mechanisms, such as team briefings and quality circles are allied to changes in the

organization of work which support an ‘empowered’ environment.

 Chapter 2
Review of Related Literature
The 2013 National Restaurant Industry Survey represents the first national employer

survey of work and human resource management in the U.S. Restaurant Industry. It

documents the range of practices adopted by employers and how those practices affect

turnover and employment stability – problems that are endemic across the industry.

They examined management practices and outcomes in four customer segments: fine

upscale dining, casual fine dining, moderately priced family restaurants and fast food /

quick service restaurants. High levels of employee turnover are problematic in

restaurants serving all four customer segments – leading to higher employee costs and

lower service quality and organizational performance. In fact, the survey data

demonstrates that better human resource practices can reduce employee turnover

almost by half.

They surveyed restaurants in the 33 largest metropolitan areas of the country, where

wages and the cost of living are likely to be higher than in smaller cities and towns –

and where higher competition is likely to drive employers to invest more in employees in

order to compete more effectively on quality and service. Over half of these restaurants

are located in states with tipped and non-tipped minimum wage rates that are

considerably higher than the federal minimum rates. Thus, the wages, human resource

practices, and turnover reported by managers in this sample should represent

somewhat better conditions than those found in a nationally representative study.

Nonetheless, even in this sample, the proportion of restaurants that adopt better human
resource (HR) practices and invest in the workforce is modest. Several findings are

noteworthy.

(http://rocunited.org/wp-content/uploads/2014/01/HRPTCS_Cornell

_Report_4.pdf)

According to National Survey, the first national employer survey of work and human

resource management in the U.S. restaurant industry, they conducted a telephone

survey of managers in 1,150 restaurant establishments across the country. Managers in

each workplace provided information on the types of customers served and restaurant

characteristics. They reported the number and types of employees providing front-and-

back-of-the-house services. For this report, front-of-house employees include servers,

bartenders, hosts, bussers, runners, barbacks and cashiers. Back-of-the-house

employees include line cooks, prep cooks, dishwashers and potters. For each of these

groups, managers reported on their human resource practices – including staffing and

selection, training and development, compensation, and the organization of work.

Performance outcomes such as turnover and employment tenure were also addressed.

In this report, we provide an overview of the restaurants included in our study as well as

our findings regarding the use of different management practices and their relationship

to key outcomes.

(http://rocunited.org/wp-content/uploads/2014/01/HRPTCS_Cornell

_Report_4.pdf)

According to Human Resource Management for the hospitality and tourism industries

written by Dennis Nickson, there are arguments for best fit advocate a close fit between

competitive strategies and Human Resource Management, those in favor of best

practice approaches to HRM suggest that there is a universal ‘one best way’ to manage

people. By adopting a best practice approach it is argued that organizations will see

enhanced commitment from employees leading to improved organizational

performance, higher levels of service quality and ultimately increased productivity and

profitability. Usually couched in terms of ‘bundles’, the HRM practices that are offered in

support of a high commitment and performance model are generally fairly consistent.

For example, Redman and Matthews (1998) outline a range of HR practices which are

suggested as being important to organizational strategies aimed at securing high-quality

service:
 Chapter 3

Methodology

This study was conducted in order to give knowledge and information about Kantorini to

the people around, if what Kantorini offer to the guest during visit. To be able gather

necessary data, the researcher utilized descriptive method, using qualitative

approaches which is concerned with the description of data.

Instruments/Techniques Used

In order to gather data in Kantorini, the Santorini of Katipunan Food Park, the

researchers used the questionnaires, interviews and observation.

Questionnaire

This study used the questionnaire to get the feedback or response and information from

the guest of Kantorini.

Preparation

The researchers find and search other studies that is related to the topic that concerned

questionnaire construction. The knowledge and information that the researchers

gathered from the other studies helps to build idea to form a questionnaire to construct

the main tool of the study.

The questionnaire consisted of three parts. Part I was about the profile of the

respondents as regards to age, civil status, highest educational attainment, source of

income and profession. Part II dealt with visit profile as regards to time and day o visit,

purpose of visiting. Part III is about the satisfaction in different aspects.

Administration

The researchers get permission to the owner of Kantorini to be able to personally

distribute the questionnaire to the respondent of the Kantorini.

Interview

The interview was utilized to verify information and to validate the data gathered from

the main instrument. The researchers assigned date of when will the survey must be

conducted to interview the respondents. The answer that is gathered from the

respondents is based on the questionnaire that is being used in exact time.

Sampling Procedure

The respondent of this particular study were taken from the guest of Kantorini which

answered to the questionnaire. The researchers used random sampling technique to

determine the samples. The researchers only get 50 total respondents from the guest of

Kantorini during our conduct survey.

Sampling Procedures. Sampling is a process or technique of choosing a sub-group

from a population to participate in the study; it is the process of selecting a number of

individuals for a study in such a way that the individuals selected represent the large

group from which they were selected (Ogula, 2005)

Treatment of Data
Certain statistical tools were used by the researchers to mollify the collection of data

and the interpretation of it. In order to know the satisfaction of the guests in this study

the gathered data were tallied and tabulated.