| 000 -LEADER |
|---|
| fixed length control field |
02347nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716134400.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190403b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Halina, Mary Grace, |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Customers experience in a restaurant / |
| Statement of responsibility, etc |
Mary Grace Halina [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 65 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 |
| 501 ## - WITH NOTE |
|---|
| With note |
Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: The restaurant industry id one of the developing food service industries in the work as the quantity of meals eaten outside the home keep rising. Customer Service is the foundation of an effective restaurant, however, what this implies precisely is frequently left open to elucidation. What makes for a unique and wholesome dining experience differs i<br/>incredibly by the customer's experience that probably going to leave them with a decent taste in their mouth. This study aims to determine the customer's experience in a restaurant. The respondents are the 50 customers from Ampersand and Banana leaf respectively. The study applied descriptive- correlation research design and and used stratified sampling. The statistical tool used was the simple percentage for the profile of the respondents, weighted mean and Chi- square test of independence. The research- made questionnaire was used in gathering data of the 50 customers from analyzed and interpreted. The findings show that most of the respondents were female, married and are 26-35 years old age. Overall, the respondents perceived that they were satisfied in each of the chosen restaurant based on their experience. Therefore, the restaurant gave importance to how their customer's experience in the restaurant, it has helped them gain customers' loyalty. |
| 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 |
Faller, Lyslee Ann, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cornejo, Charles, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sanjorjo, Manilyn, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Kristine[new] |
| Date encoded |
04/03/2019 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[edited] |
| Date encoded |
06/21/2019 |
