Ergonomics and Service Quality of Food Industry Establishments in Lucena City

This study delved into the intersection of ergonomics and service quality within the food industry of Lucena City, Philippines. The research explored how ergonomic considerations in the design of establishments, equipment, and processes impact the overall service quality provided by food establishments. The study aimed to uncover specific ergonomic factors that contribute to service efficiency and customer satisfaction. The research study utilized the use of quantitative methods ascertain the significant influence of ergonomic aspects and service quality on the dining experience of customers at Lucena City's food establishments. Moreover, because the researchers were looking for certain characteristics and insights from the respondents, they used the purposive sampling method in this study. Furthermore, the study's scope and respondents are 200 college students of the Manuel S. Enverga University Foundation. The findings of this study provide valuable insights for business in the Lucena City food industry, guiding them in optimizing their ergonomic setups to positively impact service delivery. Additionally, the research contributed to the broader understanding of the relationship between ergonomics and service quality in the context of the local culinary landscape, potentially offering practical recommendations for industry stakeholders aiming to enhance both employee well-being and customer satisfaction.