Customer perception on restaurant cleanliness of selected casual dining restaurant in Solano, Nueva Vizcaya/ (Record no. 330)
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| 000 -LEADER | |
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| fixed length control field | 02299nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321142056.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250321b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abu, Princes S. |
| 245 ## - TITLE STATEMENT | |
| Title | Customer perception on restaurant cleanliness of selected casual dining restaurant in Solano, Nueva Vizcaya/ |
| Statement of responsibility, etc. | Princess S. Abu, Jessa Faye A. Cabusora, and Renmar Cendy G. Sayan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 34 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed at determining the customers' perceptions on the restaurant cleanliness of selected casual dining restaurants in Solano, Nueva Vizcaya which may contribute to restaurant service quality evaluation.<br/>Specifically, it aimed to determine the demographic profile of the respondents and their general perception on the restaurant cleanliness practices in terms of the functional, mechanical and humanic clues leading to their evaluation regarding the restaurant service quality. In addition, relationships among the variables were also examined.<br/>The result of this study indicated that the level of the overall mean perceptions of the respondents with regards to the restaurant cleanliness practices was described as "very important". This is an indication that the respondents perceived that restaurants should be properly equipped with service crews with positive attributes, serving quality food in clean platters and clean environment. In line with this, the overall service quality evaluation of the restaurants was "very good". The customers were mostly appreciative of the environmental attributes of the restaurants.<br/>Significant relationships occurred between the levels of customer perception on restaurant cleanliness practices and their evaluation of the service quality of the restaurants. The relationship was strongly positive especially with the mechanical clues. As such, the customers give high regards on the environmental attributes of restaurants leading to a higher service quality evaluation.<br/> <br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Hotel and Restaurant Management) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Cabusora, Jessa Faye A. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sayan, Renmar Candy G. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 03/21/2025 | Donation | U (BSHRM) Ab166c 2020 | U1596 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
