FINAL RESEARCH TITLE AND REVISED SOP HE 12 C – EMMAUS GROUP 4 CORRELATION BETWEEN THE APPLICATION OF FOOD PLATING TECHNIQUES AND DINING PREFERENCE OF SELECTED CUSTOMERS IN RAMEN KURODA AT SM CITY DASMARIÑAS How do the selected customers perceive the application level of food plating techniques in Ramen Kuroda at SM City Dasmariñas? What is the status on dining preference of the selected customers in Ramen Kuroda among other Japanese specialty restaurants? Is there a significant relationship between the perceived application level of food plating techniques and status on preference of the selected customers at Ramen Kuroda among other Japanese specialty restaurants at SM City Dasmariñas? Notes: Measure the quality of food presentation and level of appetite in relation to visual appeal of the diners through 5-point Likert Scale. 5 – Strongly Agree (Extremely Applied / Extremely Prefer) 4 – Agree (Highly Applied / High Level of Increase) 3 – Neither Agree nor Disagree (Neutral) 2 – Disagree (Not Applied / Low Level of Increase) 1 – Strongly Disagree (Extremely Not Applied / No Increase at All) Some areas to cover in measuring the application of food plating techniques: balance of colors, textures, and shapes, artistic food plating, attractiveness of colors in the dish, portion size, use of garnishes to enhance appearance, ingredients freshness, plate cleanliness Some areas to cover in measuring dining preference: first option for dining, repeat dining, willingness to recommend, preference over the other Japanese restaurants.
Answer (1)
Answer:Research Title: "Correlation Between Food Plating Techniques and Dining Preferences of Selected Customers at Ramen Kuroda, SM City Dasmariñas"Revised Statement of Purpose (SOP):The study aims to explore how selected customers perceive the application of food plating techniques at Ramen Kuroda, SM City Dasmariñas, and to assess their dining preferences in comparison to other Japanese specialty restaurants. Specifically, the research will:Evaluate Customer Perceptions: Assess how customers perceive the application of food plating techniques, including color balance, texture, artistic presentation, and overall visual appeal, using a 5-point Likert scale.Analyze Dining Preferences: Determine the status of dining preferences among customers, focusing on factors such as frequency of visits, willingness to recommend, and preference relative to other Japanese restaurants.Investigate the Relationship: Examine the correlation between the perceived application level of food plating techniques and dining preferences to understand if higher-quality food presentation is associated with a greater preference for Ramen Kuroda.Measurement Areas:Food Plating Techniques: Color balance, texture, shapes, artistic presentation, portion size, garnishes, ingredient freshness, and plate cleanliness.Dining Preferences: Primary dining choice, repeat visits, recommendation likelihood, and preference compared to other Japanese restaurants.
