Extent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Bambang, Nueva Vizcaya/ (Record no. 345)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01917nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321145802.0 |
| 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 | Gumban, Girlie C. |
| 245 ## - TITLE STATEMENT | |
| Title | Extent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Bambang, Nueva Vizcaya/ |
| Statement of responsibility, etc. | Girlie C. Gumban, Mariah Czareena Bianca L. Macabadbad, and Ryan Joe V. Wigan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 30 leaves : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study determined the Extent of Implementation of the Green Practices on the three selected casual dining restaurants in Bambang, Nueva Vizcaya. Specifically, it determined which of the three green practices dimension is highly practiced and the significant difference in the implementation of the three dimensions of the green practices of the selected casual dining restaurants in Bambang, Nueva Vizcaya.<br/>The study utilized a descriptive-inferential design and descriptive statistics was mainly used to identify the demographic profile of the respondents, the extent of implementation on the green practices of restaurants, particularly the frequency and percentage, and mean, respectively.<br/>The study found out that the respondents perceived that the green practices were "much practiced" by the casual dining restaurants. The respondents very much value the green practices in a green restaurant and there is no significant difference in the implementation of the three dimensions of green practices of the three selected casual dining restaurants in Bambang, Nueva Vizcaya.<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 | Macabadbad, Maria Czareena Bianca L. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wigan, Ryan Joe V. |
| 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) G974e 2019 | U1602 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
