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.
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.
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. 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.
 

Thesis (Bachelor of Science in Hotel and Restaurants Management)

Includes appendices and bibliographical references