Abstract: Filipinos are food lovers. In every part of the country, restaurants big and small are everywhere and each Filipino knows how to reach these food hubs by all means just to taste the food they cater. However, little is known about how farm to table restaurants prepare their food, where it come from and how acceptable are these restaurants and the food, they serve to the Filipinos in the places they are located. To identify this concept of food preparation the goal of this study is to determine customer acceptance at a few farm-to-table restaurants in Cavite. The researchers will analyze the customers’ acceptability of the selected farm to table restaurants in terms of their cuisine palatability, price, atmosphere, concept authenticity, and ambiance of location. The 4-point Likert scale for the questioner evaluation will be used, and be delivered to the respondents to review the farm to table restaurant, utilizing the mixed method. The respondents will be given four options, with NOT ACCEPTABLE being the lowest and VERY ACCEPTABLE as the highest. The demographic profile of the respondents will also be identified to see which type of people and how many of the same age dine in the farm to table restaurants. Through this study, it will also be determined in what aspect will the consumers acceptance regarding the selected farm to table restaurants and what improvisation or suggestion that would fill in the gaps. The estimated results will show the customers are satisfied with the acceptance of the farm to table restaurants. As a result, management may place a greater emphasis on publicizing their restaurant so that everyone has a second choice of where to eat.
Keywords: cuisine palatability customer acceptance, concept authenticity, farm to table restaurants, food hubs.
Title: Customers’ Acceptability on the Farm to Table Concept on the Selected Restaurants in Cavite
Author: De Castro, Julibeth D., Pedieras, Ronnamie A., Retales, John Rysean R.
International Journal of Social Science and Humanities Research
ISSN 2348-3156 (Print), ISSN 2348-3164 (online)
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