Extent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Solano, Nueva Vizcaya/
Aduca, Jeffer John E.
Extent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Solano, Nueva Vizcaya/ Jeffer John E. Aduca, Jerald A. Buena, and Nikka Shayne C. Listor - Bayombong: Nueva Vizcaya State University, 2019. - xvi, 26 leaves ; illustrations ; 28 cm.
The study determined the extent of implementation on green practices of the casual dining restaurants particularly in Solano, Nueva Vizcaya. Specifically, it determined the highly practiced dimension/s of green practices of the three casual dining restaurants and if there is a significant difference in the extent of implementation of the four dimensions of green practices of the three casual dining restaurants in Solano, Nueva Vizcaya.
The study used a descriptive-inferential design. For the descriptive part of the study, frequency and percentage count were used to describe the profile of the respondents. Mean was used to determine the extent of implementation on the green practices of the selected casual dining restaurants. For the inferential part of the study, Analysis of Variance (ANOVA) was used to determine the significant difference in the extent of implementation of the dimensions of green practices of the three casual dining restaurants in Solano, Nueva Vizcaya.
Results of the study on the extent of implementation of green practices shows that the respondents perceived that the green practices were "much practiced" by the casual dining restaurants. Water efficiency practices obtained the highest mean followed by the use of eco-friendly cleaning supplies, then the recycling and composting practices, and the energy conservation practices. It is interesting to note that the restaurants value the environment by being green. Moreover, the respondents have perceived a varied extent of implementation on the green practices pertaining to the recycling and composting practices and the water efficiency practices.
Thesis (Bachelor of Science in Hotel and Restaurant Management)
Bibliographical references
Extent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Solano, Nueva Vizcaya/ Jeffer John E. Aduca, Jerald A. Buena, and Nikka Shayne C. Listor - Bayombong: Nueva Vizcaya State University, 2019. - xvi, 26 leaves ; illustrations ; 28 cm.
The study determined the extent of implementation on green practices of the casual dining restaurants particularly in Solano, Nueva Vizcaya. Specifically, it determined the highly practiced dimension/s of green practices of the three casual dining restaurants and if there is a significant difference in the extent of implementation of the four dimensions of green practices of the three casual dining restaurants in Solano, Nueva Vizcaya.
The study used a descriptive-inferential design. For the descriptive part of the study, frequency and percentage count were used to describe the profile of the respondents. Mean was used to determine the extent of implementation on the green practices of the selected casual dining restaurants. For the inferential part of the study, Analysis of Variance (ANOVA) was used to determine the significant difference in the extent of implementation of the dimensions of green practices of the three casual dining restaurants in Solano, Nueva Vizcaya.
Results of the study on the extent of implementation of green practices shows that the respondents perceived that the green practices were "much practiced" by the casual dining restaurants. Water efficiency practices obtained the highest mean followed by the use of eco-friendly cleaning supplies, then the recycling and composting practices, and the energy conservation practices. It is interesting to note that the restaurants value the environment by being green. Moreover, the respondents have perceived a varied extent of implementation on the green practices pertaining to the recycling and composting practices and the water efficiency practices.
Thesis (Bachelor of Science in Hotel and Restaurant Management)
Bibliographical references
