Brand Performance Analysis of Selected Casual Dining Restaurants In the Philippine’s National Capital Region: Basis for Proposed Strategic Brand Mechanism Model

Sustainability issues for the Philippine casual dining restaurants have been a widespread problem in the current condition of the pandemic. This paper aimed to propose a business approach, with brand standardization and recalibration, to be able to succeed competently in the market. In order to ensure that customer attitudes fulfil their satisfaction and desire, different drivers of brand success, such as marketing, innovation, service qualities, and corporate social responsibility, are essential. A quantitative-descriptive approach was employed with a Cronbach's alpha coefficient yielded a value of 0.982 with 510 respondents located in the National Capital Region with 46 survey questions. The analysis was done using the Spearman Rho Correlation and Analysis of Variance (ANOVA). The findings revealed that there is no significant relationship between the drivers of brand performance and customer attitudes towards brand preference. Furthermore, the findings have shown that the null statement of the large disparity between the customer profiles was rejected and said that at least one of the two samples has a substantially different meaning. The study depicted a brand standard mechanism model which composed of six brand dimensions, namely Brand Management, Brand Service Performance, Brand Safety Protocols and Sanitation, Brand Technical and Operational Design, Brand Menu Selection and Pricing, and Brand Awareness and Sustainability as part of Strategic Brand Mechanism for Casual Dining Restaurants. It is concluded that the well-being and hygiene of casual dining restaurants have been the most difficult in light of the current standard customer support and satisfaction. It is also inferred that the preferences and happiness of the consumer impact.

DESENVOLVIMENTO DE PLANILHA COMO FERRAMENTA DE APOIO NO PLANEJAMENTO DIETÉTICO

A tecnologia está cada vez mais presente na área da nutrição. Existem diversos softwares presentes no mercado e muitos são voltados para o uso do profissional nutricionista. Porém, dentro das salas de aula, os programas ainda são pouco utilizados. Nessa linha de pensamento, foi desenvolvido um modelo de planilha de nutrição, que auxiliará o aluno e até mesmo o profissional nutricionista na elaboração de planos alimentares e cálculos antropométricos. A planilha proposta está dividida em cinco setores: “Cardápio” – seleção dos alimentos do plano alimentar, com medidas caseiras e quantidades (g/ml); “Adicionar alimento” – adicionar um alimento não presente no banco de dados; “Cálculo de VET” – cálculo das necessidades calóricas de um indivíduo e distribuição das calorias nas refeições; “Antropometria” – avaliação antropométrica do indivíduo e “Medidas caseiras” – lista com alimentos e suas medidas caseiras. A utilização de planilhas para planejamento alimentar auxilia na prescrição de cardápio e avaliação do indivíduo por parte dos alunos de nutrição e profissionais nutricionistas. THE DEVELOPMENT OF A SPREADSHEET AS A SUPPORT TOOL IN DIETARY PLANNING ABSTRACT The use of technology is increasingly present in the nutritional area. There are several software programs on the market, and many of them are designed to be used by professional nutritionists. However, in the classrooms, those programs are still poorly used. In this line of thought, a nutrition spreadsheet model was developed, which will assist the student and even the professional nutritionist in the preparation of food planning and anthropometric calculations. The suggested spreadsheet is divided into five sectors: "Menu" - selection of foods for the food plan, with measurements and quantities (g/ml); "Add food" - to include food not present in the database; "TCV Calculation" - to calculate the caloric needs of an individual and distribute the calories in the meals; "Anthropometry" - anthropometric evaluation of the individual and "Home Measures" - a list with foods and their home measures. The use of food planning worksheets helps in the menu prescription and evaluation of the individual by both nutrition students and nutrition professionals. Descriptors: Nutrition. Food planning. Worksheet. Technology.

Realia-Mediated Instruction: An Effective Tool for Improving Young Learners' Vocabulary Skills

A foreign language teacher often employs realia to strengthen pupils' association between words and objects. The current study investigates real-life activities that improve vocabulary learning in the English language and the impact of realia on improving students' vocabulary learning performance. It was an experimental study with only post-test design. Forty students participated in the study. The data were collected and analyzed statistically. The results revealed that vital activities used for vocabulary development were menu selection, game recognition, picture identification, activity identification, magazine adds understanding, and identification of cities and map reading, respectively. It was evident that the experimental group performed better when compared with the control group. The study suggested that students may focus their attention, stimulate their interest, give them real impact, make them aware, and modernize their language learning through vocabulary improvement.

Product Development using SWOT Analysis

The objective of this research is to give recommendation for a bakery chain operator called Greggs in terms of improving their breakfast menu selection to generate more sales. The research method uses SWOT analysis to produce a strategic development plan. Greggs is one of the largest United Kingdom bakery stores and performs well in generating revenue as the turnover. The uncertainty of Brexit, the minimum wage set by the government, the highest proportion of people who usually eat breakfast on the go, development of a mobile app, breakfast preference to a healthier fresh meal and reduce sugar consumption, competitor, extreme winter weather, and the government policy have an impact on Gregg revenue. Based on the SWOT analysis result it can be concluded that Gregg needs to utilize the position as the market leader to promote the benefit of high-quality healthy food, use the revenue to start on research for healthy products innovation, use the healthy breakfast trend to introduce vegan breakfast menu, add more drink option for the breakfast deal to make it more convenient for people to commute, keep focusing on the quality and taste development with a competitive price, add more menu that correspondent with consumer demand, and try to efficiently spend the revenue based on priority to cut operating cost.

PENGARUH KONSELING GIZI TENTANG KONSUMSI DAUN KATUK DAN KACANG HIJAU DENGAN MEDIA BOOKLET TERHADAP PERILAKU IBU MENYUSUI DI KECAMATAN PERCUT SEI TUAN

ABSTRACT Breastmilk (ASI) is the best life fluid that is needed by babies, containing various important substances for the baby's growth and development according to their needs. The success of breastfeeding is influenced by the nutrients consumed by the mother during pregnancy and breastfeeding. This study was conducted to determine the effect of breastfeeding counseling using bookletters on breastfeeding behavior in Percut Sei Tuan District. This type of research is a quasi-experimental (Quasy experiment) with a pre-test research design and a post-test design with a comparison group. Conducted in March - August 2020, the samples were breastfeeding mothers in Percut Sei Tuan District in Cinta Rakyat Village as an intervention group and breastfeeding mothers in Cinta Damai Village as a comparison group. Samples and controls were selected by "purposive sampling" each of 30 samples. The data consisted of primary data and secondary data, processed and univariate analysis was carried out to see the frequency distribution based on knowledge and attitudes in the menu selection of breastfeeding mothers followed by bivariate analysis using the dependent t-test to compare knowledge, attitudes and actions of respondent eating before (pre) and after (post) counseling. From the research conducted, there were differences in the knowledge of mothers from the intervention group and the comparison group, there were differences in attitudes in the two groups, and there were differences in actions in the two groups after counseling using booklet media. Booklet-based counseling influences the mother's actions in breastfeeding her baby. Keywords: breastfeeding, counseling, booklets, breastfeeding behavior

Pembuatan Pemberian Makanan Tambahan dan MP- ASI sebagai Upaya Pencegahan Stunting pada Kader ‘Aisyiyah

Growth and development disorders in infants and children under 2 years of age (baduta) are problems that need to be addressed seriously. This age is an important and critical period in the process of child development, both physical and intellectual. Provision of additional food (PMT) especially for vulnerable groups is one of the supplementation strategies in overcoming nutritional problems. Based on the 2014 Total Diet Survey (SDT) data, it is known that more than half of toddlers (55.7%) have energy intake that is less than the recommended Energy Adequacy Rate (AKE). This shows that the fulfillment of nutrition in infants and toddlers is still lacking. The involvement of health workers, cadres and parents in fulfilling nutrition for children under five is very important, therefore it requires sufficient knowledge and skills in menu selection and food processing as PMT and complementary foods. This activity provides skills and knowledge to cadres in making supplementary food and complementary foods according to the needs of toddlers as well as improving the skills of cadres in counseling. The method used was to provide counseling on nutrition for PMT and complementary foods and how to make them. There was an increase in the knowledge and skills of cadres after participating in this activity. The contribution of cadres in the implementation of counseling on PMT and complementary foods can be an initial illustration of the success of the community in an effort to overcome stunting in infants and toddlers.