000			01917nam a22002057a 4500
003			OSt
005			20250321145802.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aGumban, Girlie C.
245			_aExtent of implementation on green practices of the three selected casual dining restaurants as perceived by their customers in Bambang, Nueva Vizcaya/ _cGirlie C. Gumban, Mariah Czareena Bianca L. Macabadbad, and Ryan Joe V. Wigan
260			_aBayombong: _bNueva Vizcaya State University, _c2019.
300			_axv, 30 leaves : _billustrations ; _c28 cm.
500			_aThe study determined the Extent of Implementation of the Green Practices on the three selected casual dining restaurants in Bambang, Nueva Vizcaya. Specifically, it determined which of the three green practices dimension is highly practiced and the significant difference in the implementation of the three dimensions of the green practices of the selected casual dining restaurants in Bambang, Nueva Vizcaya. The study utilized a descriptive-inferential design and descriptive statistics was mainly used to identify the demographic profile of the respondents, the extent of implementation on the green practices of restaurants, particularly the frequency and percentage, and mean, respectively. The study found out that the respondents perceived that the green practices were "much practiced" by the casual dining restaurants. The respondents very much value the green practices in a green restaurant and there is no significant difference in the implementation of the three dimensions of green practices of the three selected casual dining restaurants in Bambang, Nueva Vizcaya.
500			_aThesis (Bachelor of Science in Hotel and Restaurant Management)
504			_aBibliographical references
700			_aMacabadbad, Maria Czareena Bianca L.
700			_aWigan, Ryan Joe V.
942			_2ddc _cU _n0
999			_c345 _d345