| 000 -LEADER |
|---|
| fixed length control field |
02397nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190711100908.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160322b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
University of Cebu-Banilad |
| Original cataloging agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
De Arca, Jeriel L. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Reason why diners prefer to eat in an expensive restaurant / |
| Statement of responsibility, etc |
Jeriel L. De Arca [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2014. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
78 leaves |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Chapter 1 The problem and its background -- Chapter 2 Review of related literatures -- Chapter 3 Methodology, analysis & interpretation of data -- Chapter 4 Summary, conclusion & reccommendation. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: This study was conducted to know and determine the reasons why diners prefer to eat in an expensive restaurant. Most of these studies have specifically focused on restaurants that are expensive. Based on what we have researched, diners will always look up to perfection when dealing about expensive restaurants, it includes everything, just like the cleanliness of the area, quality of food, services and ambiance as well. Those are the main reasons why diners or customers go to an expensive restaurant. Diners main concern when dining in an expensive restaurant is the satisfaction that they get, including their expectations of quality service from the staff's performance towards them, resulting food and service to always go together. Customers also go too expensive restaurants during certain special occasions, which is an advantage for them, an experience and a form of treat as well. Acquiring information about a certain expensive restaurant, it could be via internet, advertisements, word-of mouth or experience, can also help influence persuade and convince customers to dine in an expensive restaurant. Therefore, expensive restaurants should exceed the standards preferences and bases of customers and diners when dining in order to satisfy and give them total gratification. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lumangkit, Shiela Mae |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ocampo, Marie Antonette D. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Transporte, Jenn Kimberly |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Leah-Bei[new] |
| Date encoded |
03/22/2016 |
