Effect of food quality on customer satisfaction of casual dining restaurants in Bayombong, Nueva Vizcaya/ (Record no. 866)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02371nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404141937.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250404b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Apangdan, Alaisa E. |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of food quality on customer satisfaction of casual dining restaurants in Bayombong, Nueva Vizcaya/ |
| Statement of responsibility, etc. | Alaisa E. Apangdan, Keithly S. Baliza, and Jezreel May Z. Castro |
| 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, 27 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | The study aimed to determine the relationship between the food quality and customers' satisfaction of casual dining restaurants in Bayombong, Nueva Vizcaya.<br/>The general objective of the study was pursued by describing the food quality of casual dining restaurants and the level of the customers' satisfaction. A survey questionnaire adopted from the study of Rozekhi et al. (2018) was used as the primary data gathering tool of the study. Descriptive statistics like frequency, mean and average were used to describe the overall food quality and overall customer satisfaction of the selected casual dining restaurants. Correlation method was employed to examine the relationship between the overall food quality and overall customer satisfaction. The study was undertaken in three selected casual dining restaurants in Bayombong, Nueva Vizcaya. There were three hundred seventy-five (375) respondents who were randomly selected who took part in the study.<br/>The result of the study showed that customers strongly agreed on all the factors of food quality except the first and third factor which are the presentation and health options that they only agreed on. In general, the overall mean rating of 4.27 implies that customers strongly agreed on the food quality of the casual dining restaurants. For customer satisfaction, that results showed that the overall mean rating of the three restaurants is 4.37 and implies that customers' satisfaction were very satisfactory.<br/>Lastly, the results of the correlation procedures yielded a highly significant relationship between service quality and customer satisfaction with an R-value of .774 and a significant level of <.001,<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Baliza, S. Kiethly |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Castro, Jezreel May Z. |
| 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 | 04/04/2025 | Donation | U (BSHRM) Ap639e 2019 | U1547 | 04/04/2025 | 04/04/2025 | Undergraduate Research |
