Product development in resto bar free essay sample

Arellano University 2600 Legarda St. Sampaloc, Manila School of Hospitality and Tourism Management In partial fulfilment of Requirements In Methods of Research Submitted to: Mrs. Racquel Salvador Submitted by: Renato C. Ty Jr. Jashua Rocky Santos Froilan G. LLovit Rudolf T. Retuya Paul Mikki V. Manuel Chapter 1 Problem and its Background Introduction Talking about food habits and taste every household in this era has changed a lot. Regarding this, many trading activities are growing up such as hotels, restaurants, and business organizations. Such organizations have their own reputation to build up and their own brand towards the market and the customers. All these trading activities depend on the service on the service quality and the customer satisfaction which are the main themes of this research to elaborate. Both service quality and customer satisfaction are important from the point of view of marketing in terms of sellers and buyers. Cyberspace has forced the world to see things in different ways. We will write a custom essay sample on Product development in resto bar or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page It has shrunk the world and we are now witnessing true globalization. It means that people have access to information, products and services worldwide, at the click of a button. We are in the â€Å" third wave† according to Alvin Toffler, the futurist. He believes that society moved from a traditional agrarian society to an industrial one, after the industrial revolution in the late 18th century. The customer is the centerpiece of the service age. The golden platform from which it operates are: First English is the primary language. Then most transactions in future will be by Visa/Master cards. Lastly the US Dollar will be the common currency, though seriously challenged in future by economic blocs like European Common Market with the Euro. Traditional Organization Structure The change in the new millennium have broken down bureaucratic structures and redefined them. The frontline service personnel, like servers, counter sales persons or host are now the kings and queens. It comes from the belief that it is they who crate guest experiences. The frontline has been empowered with decision making authority. The corporate, management and specialists will now support the front-line staff to create effective guest experiences. Policies and procedures have been redrawn to meet the new structures and challenges. Background Mixology trends to become the new standard the key to a food bottled cocktails is creating something that has the perfect balanced between alcohol and citrus or sugar that’s added. Nitro infusions or molecular mixology brings science to the shaker to create new flavours, textures and surprising presentations that enhance the overall drinking experience. This trend gives back to the community, eliminates carbon footprints and provides the freshest ingredients for customers. The purpose is to change the cocktail’s character and flavour, ultimately mellowing the mix in the same way wines and distilled spirits are aged. This trend goes beyond just vermouth with integration of house made bitters and syrups into cocktail programs. Theoretical Framework Conceptual Framework: IPO (Input, Process and Output Input Process Output Aur Statement of the Problem: 1. What is demographic profile in terms of : 1. 1. Gender 1. 2. Age 1. 3. Year Level 2. How does respondent asses bar mixology practices in terms of: 2. 1. Flaring 2. 2. Mixing 2. 3. Bartending 3. How does respondent asses in bar mixology of flaring in terms of: 3. 1. Tricks/Exhibitions 3. 2. Entertainment 3. 3. Promoting 3. 4. Skills 4. How does respondents appraise bar mixology the stability of equipment and tools: 4. 1. Menu 4. 2. Bar Equipments 4. 3. Facilities 5. How does respondents appraise the accommodations in terms of: 5. 1. Security 5. 2. Servers Approach 5. 3. Space Area 5. 4. Ambiance 5. 5. Lights/Sound Equipments 6. How does respondents attain the quality items in: 6. 1. Foods/Dishes 6. 2. Liquors 6. 3. Non-Alcoholic Drinks/Cocktails 7. How does respondent appraise the different activities in terms of : 7. 1. Beer Pong 7. 2. Party Nights 7. 3. Live Bands Objective of the Study To be able to appraise bar mixology practices in terms of flaring , mixing and bartending. To be able to asses to bar mixology flaring in terms of tricks/exhibitions, entertainment , promoting and skills. To be able to appraise bar mixology the stability of equipments and tools menu, bar equipments and facilities. To be able to appraise the accommodations in terms of security, servers approach , space area , ambiance , light/sounds equipments. To be able to attain the quality of items in foods/dishes, liquors and non-alcoholic drinks/cocktails. To be able to appraise the different activities in terms of beer pongs, party nights and live bands. Significance of the Study Students, This study will provide reference or guide in creating their program. It will also help students taking HRM course to identify the best strategies on how to develop product and services of every establishment. Faculty, This study proposed study will assist faculty to have a deeper understanding about Bar Mixologies. Future Researchers. This study will benefit the future researcher as supplementary data to guide a research. Scope and Limitation of the Study Subject: This study is all about the product development in bar mixologies whereas, focusing on developing different areas in Resto-Bar. Setting: the survey was conducted in selected Resto-Bar in Quezon City. Respondents: The respondents of our survey consist from Arellano University students of Hotel Restaurants Management and Computer science students. Most of the guests in resto-bar are male better than female. Within average of 17 to 25 years old. Instrumentation: The researcher used survey questionnaire to get the data. the method is commonly used method of gathering information because it is less costly way to reach more people, including people at some distance. Depending upon the method of distribution, it can be swiftly done and data analysis can begin right away. The questionnaire keeps away from interviewer bias, guiding and cues that can impact the legitimacy and reliability of the data collection. Large amounts of information can be collected from a large number of people in a short period of time and in a relatively cost effective way Timeframe: The research study started from November 2013 to February 2014, Which Includes creating a survey questionnaire which includes validation, distribution, interpretation and evaluation of survey questionnaire, library research about the topic, collecting data and information, compilation of the study and revision of the study. Definition of Terms Bar- the refers to is a retail business establishment that serves alcoholic drinks — beer, wine, liquor, and cocktails — for consumption on the premises. This refers to the findings/ conclusion and analysis of (Jamorndo. 2011) Bartender: -this refers to is completely focused on the guests. To make great drinks for the guests possibly utilizing the recipes ingredients prepared by the Mixologist. This refers to the findings/ conclusion and analysis of (Ditan. 2011) Beer bar- this refers to focuses on beer, particularly craft beer, rather than on wine or liquor. A brew pub has an on-site brewery and serves craft beers. This refers to the findings/ conclusion and analysis of (Rojo. 2009) Cocktail –this refers to is a kind of alcoholic mixed drink that contains two or more ingredients. As generally understood today, a cocktail requires at least one alcoholic component. This refers to the findings/ conclusion and analysis of (Trinidad. 2009) Cocktail lounge- this refers to is an upscale bar that is typically located within a hotel, restaurant, or airport. This refers to the findings/ conclusion and analysis of (Mellema. 2008) Fern bar- this refers to is an American slang term for an upscale or preppy (or yuppie) bar. This refers to the findings/ conclusion and analysis of (Souza. 2012) Flair bartending –this refers to is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e. g. cocktail shakers) and liquor bottles in tricky, dazzling ways. This refers to the findings/ conclusion and analysis of (James 2010) Full Bar –this refers to serves liquor, cocktails, wine, and beer. This refers to the findings/ conclusion and analysis of (Katsigris. 2009) Mixology- this refers to is another term for mixing drinks or bartending and a Mixologist is another term for a bartender or bar chef. This refers to the findings/ conclusion and analysis of (Aloni. 2010) Mixologist: -this refers to designs cocktails that are seasonal and / or aligned with the style of the establishment †¢ Prepares any house-made syrup, tinctures, bitters, or other ingredients that a bartender will need for service. This refers to the findings/ conclusion and analysis of (Phillipou. 2008) Restaurant –this refers to is a business establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. This refers to the findings/ conclusion and analysis of ( Bosh. 2008) Wine Bar- this refers to is an elegant bar that focuses on wine rather than on beer or liquor. Patrons of these bars may taste wines before deciding to buy them. Some wine bars also serve small plates of food or other snacks. This refers to the findings/ conclusion and analysis of (Nash. 2009) Chapter 2 Review of Related Literature Foreign Literature The first step in evaluating the flavor in food is to determine the dominant flavors present. As previously noted, there is a range of flavor types that includes flavors such as fruity, nutty, smoky, cheesy, buttery, herbal, meaty, umami, and earthy. While this may seem straightforward, the perception of the flavor is impacted by the interrelationships of salt, sugar, acids, and texture as well as by the in-mouth flavor identification process. flavor intensity and flavor persistency while flavors in food or wine may not be the most important element driving pairing decisions; they are generally the most interesting. It is important to note that flavors in wine come from different sources than flavors in food, and so wine flavor words such as fruity, spicy, or herbal are generally metaphoric in nature. As noted in chapter 9 in regard to spiciness, do not assume that wine and food make a good match just because they can be described with the same adjectives. In most cases, It is easier to match the food with wine based on contrasting flavors. There are plenty of reasons why people who visit a bar choose not to drink alcohol but still want to enjoy the atmosphere with friends who do. For the non-drinking guest the typical alternative to a cocktail used to be a bar-gun-dispensed soft drink. Not anymore! Thanks to the ever-expanding ranks of bottled water, tea, juice, energy drinks, alcohol-free beers, and other nonalcoholic beverages, there are incredible options for making sophisticated and flavorful mock tails, as they are often called. Alcohol-free drinks offer a serious opportunity for incremental sales. Mixology is the study and practice of mixing liquids and other ingredients to create cocktails. Although standardized recipes are available, each bar can showcase its innovation and creativity through artistic presentation of the drinks and the bartender’s showmanship in preparing the drink. Mise en place in the bar means preparing all the needed equipment, ingredients, materials and supplies prior to opening the bar customers. Alcoholic cocktails require at least one liquor . Generally, the more types of alcoholic beverages required, the lesser amount per type is needed. When a recipe calls for one part of a certain ingredients, this means one measurement of your jigger, two parts means double your jigger, etc. NOTE: Be sure you jigger is clean and in good condition . A speed pourer is used for this method. You need to practice using this gadget in order to be confident in using it and be consistent/ accurate in measuring. Among the three measuring method, this Is considered very professional. Refer to Opening Equipment/Bar Tools. This method does not require any measuring equipment when making drinks in a glass. The two-finger method is fast and at least roughly accurate. It also looks more professional than the jigger method. This system uses an automatic machine to pour the exact amount of alcoholic beverage into a glass/container. This eliminates accidental over pours and even dishonest bartenders who deliberately over pour for family members, friends, or regular customers to increase their tips. Order taking and serving drink a premium or top shelf drinks is an order made from the most expensive liquor of the bar while a call drink is an order which made from a specific base liquor but not the most expensive. For wine orders, a house wine refers to the restaurants / bars cheapest/ordinary brand of red or white wine. An up drink means the guest wants the order chilled and strained into a Martini glass. An up drink means the guest wants the order chilled and strained into a Martini glass. A drink with a twist means the bartender is requested to rub the rim of the glass with a lemon/lime twist, twist it over the glass to extract the oil and drop it over the drink. Floating a drink means the bartender adds liquor on top of a drink. Free pouring allows the bartender to use a speed pourer, not a jigger or measuring device. Neat drink is an order served without ice served in a shot glass or an old-fashioned glass – Washington 2012 THE STRUCTURES OF WINE PRODUCTION Nature of wine shapes how it is viewed – but so does the organization which makes it. This chapter considers the different kinds of wine producer around the world, their organizational structure and how the varying background of each moulds their perspective on what they make. It first examines the smallholder and farmer, then co-operatives and negociants. These are predominantly based in europe, and tend to have quite a long history as organizational structures. Consideration then moves to family companies. Following that large producers throughout the world and, in the new producing countries, the role of the boutique producer, will be examined; both of these tend to be the most modern business types used in the wine industry. This is important given that the family operation making bulk wine primarily for their, own consumption is dying out. The second and dependent question is to examine how each of these categories views their wine. Contextually, however, it is useful to remember the difference between management and ownership. Staffs who work in the organization may have a different perspective from those to whom it belongs. The Champagne house, Krug is a good example of this. The company is part of the luxury goods conglomerate Moet Hennessy-Louis Vuitton (LVMH) The house of Krug is still run by the family who founded it – reporting to LVMH management. They may, however, have family traditions and a sense of family reputation to uphold, which could conflict with the company’s goals. The family member who is the senior winemaker may have aims which are different still – distinct from both the shareholders aim for profit and the family’s stewardship of their heritage. (It must be stressed that this is only an example, and there is no suggestion of conflict between the Krug family and their parent company. )–James 2011 FOOD AND BEVERAGE: MANAGEMENT AND COST CONTROL The four basic stages are: Preparation control or production planning or volume forecasting, standard yield, Standard recipe, and Standard portion size . The essential information required to eliminate over production includes An accurate forecast of the number of portions of each menu item which will be served. The number of raw pounds of merchandise required to produce, the number of raw pounds of merchandise required to produce the number of forecasted portions. They are Planning Sales Analysts, Popularity Ratio, Portion Sales History, and Cycle Menu. Chavez. 2009 Foreign Studies Selecting development projects that will lead to success Often the number of potential research, development and design projects is greater than it is possible to carry out. The limited resources and skills compel the managers to select projects from those proposed. A comprehensive description of different selection methods is presented. Martino, 2009 RD processes contributing to new product success From the perspective of RD management, in practice, seeking new product success might be challenging, seeing that prospects of success likely vary from phase to phase in the RD process. In this study, the model presented in Figure 1 Literature analysis Innovation has been object of numerous studies in literature, notwithstanding, there is not a general definition of the term â€Å"innovation†, thus generating greater ambiguity. However, innovation may be defined as the successful introduction of something new and useful, for example new methods, techniques, or practices or new or altered products and services. Donaldo. 2010 Responsive and timely NPD has become even more critical in the today’s highly competitive global environment. The need to respond quickly to these dynamic forces requires every company to integrate rapidly the perspectives and needs of product developers as well as of the customer. As for the food industry, such context has seen significant advances in the packaging sector, with the development of active and intelligent innovations. These advances have led to improved food quality and safety. Donaldo. 2011 Economic analysis Recouping the investments in NPD is crucial for ensuring company’s competitiveness and generating future revenue from the new products. For this reason, we have conducted an economic analysis of the NPD process of Easy snap, following the main phases of the process, as described in the section above. Martin, 2010. SAGARMATHA RESTAURANT Summary The aim of the research was to show how satisfied the customers in Restaurant Sagarmatha are, and if the Restaurant provides quality service or not. The research was carried on as a questionnaire survey enhanced by a structured interview and observation performed by the author. The data collection methods and the implementation plan remained the same from the very beginning to the end of the process. The Collection of data was fluent and fairly easy to collect during the work placement of the author and good connections with the respondent. The majority of the respondents in the customer satisfaction questionnaire survey were female. The structured interview was taken with 3 customers in Restaurant Sagarmatha. Mainly the customers between the ages 26 and 30 were more than others. The author has distributed the respondents as African, Asian, European and American. Among these, most of the respondents were European and African. Most respondents had noticed the Nepalese Restaurants by hearing from friends, relatives, website and family. By hearing from friends and from the website the respondents were encouraged to visit in Restaurant Sagarmatha. The majority of the respondents visited Restaurant Sagarmatha daily. Daily visiting customers are more than customers visiting once a week. Total of 100 percent of the respondents intend to visit Restaurant-Bar Sagarmatha. Ghimire. 2009 Local Literature BAR SET UP AND SERVICE The basic Preparations for Bar Set-Up, first check the cleanliness and condition of the following: Bar counter Bar storage area Bar stools. Also Check the bar station Check available stocks against the par stock list Make a requisition to replenish stocks Re-stock the bar station, insure that stocks are clean and properly arranged. Most countries, including the Philippines, require a license before a bar or restaurant can sell alcoholic drink. Likewise, many do not allow alcoholic beverages to be served to minors below 18 years of age. There are wines though those are permitted for minors. There are also permitted hours for selling alcohol. Basic rules in serving beverages and alcoholic drinks There are basic fundamentals in basic mixing rules; use only ingredients of highest quality, always remember a drink is no better than its poorest ingredients. Also include that plenty of ice first requisite of good mixing, you also need to measure all ingredients to avoid minus-added. When it come in mixing, drinks on shaken with ice for dillusion, also chill all glasses for chilled drinks, do not put glass in freezers. The best way to put in mixing drinks is Simple Syrup always use the right glass for every drink, mixing can be done in a right glass use jug or cocktail shakers clear mixtures should be stirred. Prepare fruit juice before use add sparkling liquids last so they retain lite beer should become cold, never served beer with ice. Lastly always have all necessary ingredients and all bar supplies ready. Dela Vega. 2010 Biotechnology Product Development, Bio-safety Regulation and Environmental Risk Assessment in the Philippines The application of modern biotechnology is recognized as the potential answer to the growing problems of food security (i. e. , the ability to provide adequate and affordable food), poverty and environmental degradation, particularly in developing countries. The challenge for these countries is how to benefit from the application of these technologies considering their lack of necessary bio-safety regulation and intellectual property management capacity. The aim of this study was to find out if the Philippine biosafety regulation system is effective, if it protects intellectual property rights (IPR) and if it has the capacity to respond to the potential increased pace in biotechnology product development. The results of the study show that: (a) the current Philippine Biosafety Guidelines are consistent with the Cartagena Protocol on Biosafety (2000); (b) efforts are being made to enhance human resource and infrastructure capacity for research and development, and bio-safety regulation; (c) due to resource limitations, research and development efforts focus on testing the applicability of technologies developed in other countries to local conditions. These studies are less costly but can contribute significantly to the knowledge and science on biosafety; (d) Bt corn1, the first genetically modified crop approved for commercial release in the Philippines, underwent several stages of risk assessment before it was approved for commercial release; and (e) the intellectual property rights related to biotechnology are protected under the Intellectual Property Code of the Philippines (1997). It can be concluded that in the Philippines, bio-safety regulation and intellectual property management systems have been effective in regulating the use of biotechnology materials and in providing IRP protection. The Philippine Bio-safety Regulation System can adequately cope with bio-safety regulation requirements at the current level of agricultural biotechnology research and development in the country. Penalba. 2012 Full-Service Restaurants in the Philippines EXECUTIVE SUMMARY After reporting a flat performance in 2011, full-service restaurants rebounded in 2012 as the upbeat economy encouraged more chained players to open up more outlets in promising locations. There has also been an improvement in value sales per outlet as Filipinos are willing to spend more per transaction. Operators’ launches of group meals have also been well-received by value-conscious diners. In 2012, full-service restaurants value sales grew by 3% and reached Ps100. 3 billion. COMPETITIVE LANDSCAPE Full service restaurants in the Philippines is dominated by independent players, which accounted for an 84% value share of total sales in 2012. Among chained players, local player Max’s Inc contributed the largest portion of sales at 2%. With its tagline ‘The house that fried chicken built’, the Max’s brand has developed a patron base that is loyal to its home-cooked fried chicken. Pancake House Inc, the biggest casual full-service restaurants dining operator in the country, follows Max’s Inc with a value share of 2%. Philippine Pizza Inc, the operator of Pizza Hut restaurants, occupies the third spot with 2%. PROSPECTS Full-service restaurants will see a challenging forecast period with dismal growth prospects. This category will witness the closure of more outlets especially among provincial independent players. The entry of more chained fast food restaurants in provincial areas could potentially lead to the closure of more independent outlets. It should be noted that provincial consumers gravitate to newly open popular chained fast food brands, and dining out in these outlets is a good treat for their children. Over the next five years, the constant value CAGR is set to be marginal, with total revenue inching up to Ps100. 9 billion in 2017. Della Cruz. 2009 Local Studies New Product Development Stages For new product development market research, the question becomes one of matching the stage of new product development with the right creative or product market research method. We use the Marketing Intelligence Platform to guide the use of the three forms of Intelligence Ideas, Data, Drivers to the product development process. We provide consulting and specific new product research market research capabilities at each new product development stage. Using Market Research In Product Development Market research can be used at all stages in the product life cycle, as illustrated in Figure 1 and explained in the following sections on applications for market research. Castillo. 2009 Relevance Review of Related The relevance of the RRL to the study is it will serve as a guide to the research study which compose of different kinds of related studies came from the books and internet. RRL really help us to make this research study to be more accurate and precise. Chapter III Research Methodology Research Method Used Descriptive Method In this study use students which defines as research of statistics. It is logical and primarily focuses on numeric data. However, it is not analytical because it does not look at why certain trends within statistics occur. The description is used for frequencies, averages and other statistical calculations. Often the best approach, prior to writing descriptive research, is to conduct a survey investigation. Qualitative research often has the aim of description and researchers may follow-up with examinations of why the observations exist and what the implications of the findings are. Kennedy. 2012 Sampling Procedures The group use a random sampling which defines as In a simple random sample (SRS) of a given size, all such subsets of the frame are given an equal probability. Furthermore, any given pair of elements has the same chance of selection as any other such pair (and similarly for triples, and so on). This minimises bias and simplifies analysis of results. In particular, the variance between individual results within the sample is a good indicator of variance in the overall population, which makes it relatively easy to estimate the accuracy of results. Johansson. 2011 Respondents Table 1 Gender Gender Frequency Percentage Male 36 72% Female 14 28% Table 1 shows that majority of respondents comprises of males which is 72% while the least of respondents comprises female which is 28%. Table 2 Age Age category Frequency Percentage 15 – 20 31 62% 21 – 25 15 30% 26 – 30 4 8% Table 2 show that majority Age of respondents consist of 15 – 20 years old which is 62% while the least of respondents 26 – 30 years old fall into 8%. Table 3 Year Level Year Category Frequency Percentage 1st 4 8% 2nd 6 12% 3rd 11 22% 4th 29 58% Table 3 shows that majority Year Level of respondent compose of 4th years students which is 58% while the least of respondents number compose of 1st year students which is 8%. Data Gathering Procedure 1. Formulating of Survey Questionnaire 2. Validation of Survey Questionnaire 3. Distribution of Survey Questionnaire 4. Retrieval of Survey Questionnaire 5. Interpretation of Survey Questionnaire 6. Evaluation Statistical Treatment data Percentage Formula Study it below carefully before looking at the examples We will take examples to illustrate. Let us start with the formula on the left an important thing to remember: Cross multiply It means to multiply the numerator of one fraction by the denominator of the other fraction. Weighted Mean Formula Where, x? = weighted mean. xi = x1,x2,x3 = Items given. And fi = f1, f2, f3 = Frequencies corresponding to the given items. Chapter IV Findings Table 4 Gender Gender Frequency Percentage Male 36 72% Female 14 28% Table 4 shows that majority of respondents comprises of males which is 72% while the least of respondents comprises female which is 28%. Table 4 Age Age category Frequency Percentage 15 – 20 31 62% 21 – 25 15 30% 26 – 30 4 8% Table 4 show that majority Age of respondents consist of 15 – 20 years old which is 62% while the least of respondents 26 – 30 years old fall into 8%. Table 5 Year Level Year Category Frequency Percentage 1st 4 8% 2nd 6 12% 3rd 11 22% 4th 29 58% Table 5 shows that majority Year Level of respondent compose of 4th years students which is 58% while the least of respondents number compose of 1st year students which is 8%. Analysis Table 6 5 4 3 2 1 Weighted Adjective Rating Flaring 1. 4 1. 52 .9 0. 08 0 3. 9 Very Satisfied Mixing 1. 5 2. 16 .42 0 0. 02 4. 1 Very Satisfied Bartending 2. 1 1. 12 0. 9 0 0 4. 2 Very Satisfied Table 6 shows that respondents give a very satisfied of rating on flaring, mixing and bartending. Table 7 5 4 3 2 1 Weighted Adjective Rating Tricks/Exhibitions 1. 8 1. 6 .54 .12 0 4. 06 Very Satisfied Entertainment 1. 5 1. 92 .42 .16 0 4 Very Satisfied Promotions 1 1. 92 .84 .08 0 3. 84 Very Satisfied Skills 1. 5 1. 84 0. 6 0. 04 0. 02 4. 6 Highly Satisfied Table 7 shows that Tricks/Exhibitions, Entertainment and Promotions give a Very Satisfactory rating by respondents in terms of Bar Mixology Flaring assessment. While in Skills give a Highly Satisfactory rating. Table 8 5 4 3 2 1 Weighted Adjective Rating Menu 1. 5 2. 4 0. 3 0 0 4. 2 Very Satisfied Bar Equipments .8 2. 72 .48 0 0 4 Very Satisfied Facilities 1. 2 1. 92 .78 0. 04 0 3. 94 Very Satisfied Table 8 shows that Menu, Bar Equipments and Facilities give a very satisfactory rating by respondents in terms of Bar Mixology’s stability of equipments and tools. Table 9 5 4 3 2 1 Weighted Adjective Rating Security 1. 3 2. 16 0. 54 0 .02 4. 2 Very Satisfied Servers Approach 1. 4 2. 16 0. 54 0 0 4. 1 Very Satisfied Space Area 1. 1 2 0. 84 0 0 3. 94 Very Satisfied Ambiance 1. 5 1. 52 0. 96 0 0 3. 98 Very Satisfied Lights/Sounds Equipments 2 1. 2 0. 78 0. 08 0 Very Satisfied(4. 06) Very Satisfied Table 9 shows that Security, Servers Approach, Space Area, Ambiance and Light/Sounds Equipments give a Very Satisfactory rating by respondents in terms of Appraise of Accommodations. Table 10 5 4 3 2 1 Weighted Adjective Rating Foods/Dishes 1. 9 1. 92 .42 0 0 4. 24 Very Satisfied Liquors 1. 2 2. 24 .54 0. 04 0 4. 02 Very Satisfied Non-Alcoholic Drinks/Cocktails 1. 7 1. 68 0. 72 0 0 4. 1 Very Satisfied Table 10 shows that Food/Dishes, Liquors and Non-Alcoholic Drinks/Cocktails give a Very Satisfactory rating by respondents in terms of attaining quality of items. Table 11 5 4 3 2 1 Weighted Adjective Rating Beer Pong 1. 7 2. 24 0. 24 0. 04 0 4. 22 Very Satisfied Party Nights 1. 3 2. 08 0. 54 0. 08 0. 02 4. 02 Very Satisfied Live Bands 1. 9 1. 92 0. 42 0 0 4. 24 Very Satisfied Table 11 shows that Beer Pong, Party Nights and Live Bands give a Very Satisfactory rating by respondents in terms of appraise in different types of activities in Resto-Bar. Conclusion Shows that respondents give a very satisfied of rating on flaring, mixing and bartending. Shows those Tricks/Exhibitions, Entertainment a