Assessment of green practices on casual dining restaurants' customer return patronage intention in Bayombong, Nueva Vizcaya/
Aquino, Renzy B.
Assessment of green practices on casual dining restaurants' customer return patronage intention in Bayombong, Nueva Vizcaya/ Renzy B. Aquino, Rona Fe Delight N. Bongyo, John Kenneth V. Ecwasen, Jake S. Soriano - Bayombong: Nueva Vizcaya State University, 2022. - xvi, 43 leaves : illustration, photos ; 28 cm.
The purpose of this study was to investigate the impact of green practices on customer return intention at selected casual dining restaurants in Bayombong, Nueva Vizcaya. It determined, in particular, the green practices and consumer return intention of casual dining restaurants as assessed by customers, as well as the relationship between the factors. This research was conducted in three selected restaurants in the municipality of Bayombong, Nueva Vizcaya.
A two-part survey questionnaire was given to 84 customers from the three different restaurants. The first section of the questionnaire sought information on the restaurants' level of green practices, while the second sought information on the intention of the diners to return to the restaurants. Morgan's table was used to determine the sample size of respondents, and random sampling was utilized to distribute the questionnaires. A descriptive-correlational design was adopted in the study. Descriptive statistics was primarily used to identify consumer return intentions and green restaurant practices, notably the mean. On the other hand, inferential statistics was used to determine the variations in green practices and consumer return patronage intention of casual dining establishments. Based on the data, the researchers concluded that the restaurants' green activities had an assumed effect on consumers' willingness to return to casual dining restaurants. Restaurants also use a lot of green techniques, with the most common being the usage of eco-friendly cleaning solutions, followed by water consumption efficiency, energy conservation, and recycling and composting procedures.
Keywords: Green Practices, Customer Return Intention, Waste Consumption Efficiency
Thesis (Bachelor of Science in Hospitality Management)
appendices and bibliographical references
Assessment of green practices on casual dining restaurants' customer return patronage intention in Bayombong, Nueva Vizcaya/ Renzy B. Aquino, Rona Fe Delight N. Bongyo, John Kenneth V. Ecwasen, Jake S. Soriano - Bayombong: Nueva Vizcaya State University, 2022. - xvi, 43 leaves : illustration, photos ; 28 cm.
The purpose of this study was to investigate the impact of green practices on customer return intention at selected casual dining restaurants in Bayombong, Nueva Vizcaya. It determined, in particular, the green practices and consumer return intention of casual dining restaurants as assessed by customers, as well as the relationship between the factors. This research was conducted in three selected restaurants in the municipality of Bayombong, Nueva Vizcaya.
A two-part survey questionnaire was given to 84 customers from the three different restaurants. The first section of the questionnaire sought information on the restaurants' level of green practices, while the second sought information on the intention of the diners to return to the restaurants. Morgan's table was used to determine the sample size of respondents, and random sampling was utilized to distribute the questionnaires. A descriptive-correlational design was adopted in the study. Descriptive statistics was primarily used to identify consumer return intentions and green restaurant practices, notably the mean. On the other hand, inferential statistics was used to determine the variations in green practices and consumer return patronage intention of casual dining establishments. Based on the data, the researchers concluded that the restaurants' green activities had an assumed effect on consumers' willingness to return to casual dining restaurants. Restaurants also use a lot of green techniques, with the most common being the usage of eco-friendly cleaning solutions, followed by water consumption efficiency, energy conservation, and recycling and composting procedures.
Keywords: Green Practices, Customer Return Intention, Waste Consumption Efficiency
Thesis (Bachelor of Science in Hospitality Management)
appendices and bibliographical references
