Customers' perception of restaurant cleanliness in three selected casual dining restaurants in Solano, Nueva Vizcaya / (Record no. 405)
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| fixed length control field | 02237nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404142618.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250327b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mama, Safrolah P. |
| 245 ## - TITLE STATEMENT | |
| Title | Customers' perception of restaurant cleanliness in three selected casual dining restaurants in Solano, Nueva Vizcaya / |
| Statement of responsibility, etc. | Safrolah P. Mama, Lei Ann C. Pinigat, and Ryan Jay M. Tominez. |
| 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 | xvi, 35 leaves : |
| Other physical details | illustrations (some colored) ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study aimed to determine the importance of restaurant cleanliness in terms of functional, mechanic and humanic clues and the customer perception of restaurant cleanliness, where three hundred seventy-seven (377) respondents were randomly selected in three selected casual dining restaurants in Solano, Nueva Vizcaya. A survey questionnaire was based from the study of Seung Ah Yooh (2013). Descriptive statistics like frequency, mean and average was used to describe the restaurant cleanliness and general customer perception of restaurant cleanliness.<br/>The results show that in the general customers' perception. Customer perceived restaurant cleanliness is important when evaluating over all restaurant quality and when deciding whether they will return or not.<br/>Of the three clues in terms of the perceived level of importance on restaurant cleanliness, respondents' perceived functional clues (4.54) to be the most important followed by humanic clues (4.33) and mechanic clues (4.23) as the least important. For functional clues the food temperature perceived as the most important. In terms of humanic clues, no bared hand contact with food and uniform considered as the most important.<br/>While for mechanic clues, the humidity and clean restaurant floor and carpet perceived as the most important under environment factor while clean and dry floor perceived as the most important under restroom<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Research paper (Bachelor of Science in Hotel and Restaurant Management) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pinigat, Lei Ann C., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tominez, Ryan Jay M., author. |
| 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 | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/27/2025 | Donation | U (BSHRM) M263c 2019 | 03/27/2025 | 03/27/2025 | Undergraduate Research |
