Operational Safety and Efficiency in Quick Service Restaurants: A Descriptive Study in Cebu City

This study examines the implementation of health and safety practices in Quick Service Restaurants (QSRs) in Cebu City, Philippines. Using a quantitative descriptive research design, data were gathered from 60 customer respondents through a validated researcher-made questionnaire. The study assessed six key operational domains: information dissemination, entrance procedures, dining-in management, layout and equipment, production area protocols, and personnel management. Results revealed that safety practices were highly implemented across all areas, with particular strength in personnel health management and production control. However, opportunities remain for improvement in areas such as ventilation and digital payment systems. An enhanced health and safety plan was developed as a result of the findings, offering a structured guide for QSR operators to reinforce operational safety and sustain business continuity. The study contributes to the field of operations management by providing a practical framework for service resilience and workplace safety in fast-paced food environments.