The purpose of this study was to determine the impact of food quality and service quality on customer satisfaction at Mang Inasal in Bambang, Nueva Vizcaya, and to examine customer recommendations. The specific objectives were to assess the respondents' profile, their perceptions of factors influencing customer satisfaction, such as food quality and service quality, their level of satisfaction, and customer recommendations.
According to the respondents, the restaurant provides satisfactory food quality and service quality, with an emphasis on food taste and staff understanding of their foods and services including the delivery services. Respondents have no customer recommendations for restaurant improvement, notably in areas of food quality and service quality considering that the customer level of satisfaction is satisfactory. There are no significant relationships observed between the respondents' profile variables and the customer satisfaction elements of food and service quality. Likewise, there are no significant relationships discovered between the respondents' profile variables and customer recommendations on food quality and service quality. Mang Inasal administration should find a way to provide an area for business and education purposes such as halls to add in their services. Also, it is recommended that they maintain the taste of food offered in the restaurant and varieties in their menu and maintenance of food temperature and freshness.

Thesis (Bachelor of Science in Hospitality Management)

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