Kitchen Layout Design and Individual Work Performance of Eatery in Davao Del Norte, Philippines

Abstract

This study assessed the level of kitchen layout design and individual work performance in eateries in Davao del Norte, Philippines. A descriptive-correlational research design was employed in this study to determine the relationship between the two variables. The respondents of this study were 207 employees of eateries in Davao del Norte, selected through a simple random sampling technique. Two adapted questionnaires were used, and the statistical tools included mean, Pearson r, and standard deviation. The findings of this study revealed that the level of kitchen layout design in terms of lighting, space or arrangement of kitchen equipment, and type of flooring was very high. The investigation also found that the level of individual work performance in terms of task performance, contextual performance, and counterproductive work behavior was very high, indicating that these behaviors were always manifest. Additionally, the study found a significant relationship between kitchen layout design and individual work performance, with an r value of 0.781 and a p-value of 0.000. Therefore, it was recommended to select a suitable kitchen layout design in eateries to enhance individual performance and workplace productivity. Future researchers were encouraged to continue exploring the space or arrangement of kitchen equipment to better manage kitchens and develop creative technologies for improved comprehension in these areas. Enhancing the study of task and contextual performance was suggested to emphasize human factor considerations and a holistic approach to boost productivity outcomes.