Effectiveness of service quality on customer satisfaction of selected fast food chains in Solano, Nueva Vizcaya/ (Record no. 410)
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| fixed length control field | 02143nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404142546.0 |
| 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 | Faborada, Charlene R. |
| 245 ## - TITLE STATEMENT | |
| Title | Effectiveness of service quality on customer satisfaction of selected fast food chains in Solano, Nueva Vizcaya/ |
| Statement of responsibility, etc. | Charlene R. Faborada, Maxelle J. Garcia, and Ariane Kathryelle R. Pulanco. |
| 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, 35 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study aimed to determine the relationship between the service quality dimensions and customers' satisfaction of fast food chains in Solano, Nueva Vizcaya.<br/> The general objective was pursued by describing the service quality of the selected fast chains with the use of the service quality dimensions (Price, Physical Appearance and Design, Responsiveness and Product Quality) and the level of customers' satisfaction as experienced by their customers and where tested if they have exhibited significant relationship with each other. The demographic profile of the respondents was also described to give depth and credibility for the randomly selected respondents of the study.<br/> A survey questionnaire based on the study of Irfan (2014) regarding the relationship of service quality and customer satisfaction was used as the primary data gathering tool for the study. Descriptive statistics like frequency, mean and average was used to describe the overall service quality and overall customer satisfaction of the selected fast food chains. Correlation method was used to examine the relationship between the overall service quality dimensions namely: responsiveness, product quality, physical design and price which was the independent variable and overall customer satisfaction as the dependent variable. |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (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 | Garcia, Maxelle J., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pulanco, Ariane Kathryelle R., 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 | Barcode | Date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/27/2025 | Donation | U (BSHRM) F121e 2019 | U1544 | 03/27/2025 | 03/27/2025 | Undergraduate Research |
