Customers experience in a restaurant / Mary Grace Halina [and three others].
Material type:
TextPublisher: Cebu City : University of Cebu, 2018Description: iv, 65 leavesContent type: text Media type: unmediated Carrier type: volumeSummary: 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
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.
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Thesis
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Periodicals | T H13cu 2018 (Browse shelf) | Not for loan | 3UCBL000025302 |
Theses (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018.
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
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.
HRM
English
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