000			02713nam a22003257a 4500
003			OSt
005			20241214100342.0
008			241030b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aLalican, Daisy Mae, _eauthor.
245			_aCustomer satisfaction at Chowking Cyberzone in I.T Park, Cebu City / _cDaisy Mae Lalican, Jenelyn Basmayor, Cole Lynsh Enanoria, Stellamae Seloterio.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2023.
300			_a80 pages : _billustration (black and white) ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
520			_aAny business must prioritize customer satisfaction since it is essential to maintain a satisfied customer through high-quality goods and services. The quality of the product, service, and the locale are essential for the customers to be satisfied with the dining experience, especially in restaurants. This research used a descriptive correlational study that utilized a researcher- made survey questionnaire given out to five hundred eighty-eight (588) respondents, to which the data gathered was treated using frequency count, simple percentage, the weighted mean, and the Chi-square test of independence. The study was conducted inChowking Cyberzone at I.T. Park, Cebu City. The study's respondents were in the age range of 26 years and above, and the majority were female college graduates. Results showed that the customer's level of satisfaction was highly satisfied in terms of product, service, and ambiance on both weekdays and weekends, as well as on the combined total for both weekdays and weekends. Furthermore, there is a significant relationship between the profile of the respondents and their answers regarding their satisfaction at Chowking Cyberzone in I.T Park, Cebu City. The study also found that the food or product is fresh, and the service and ambiance are well-appreciated by customers. It shows that Chowking was able to meet the customers' expectations, and the results of this study will guide the establishment in sustaining the satisfaction of the customers who will dine in the establishment.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aHospitality management
650			_aCustomer satisfaction
650			_aProduct
700			_aBasmayor, Jenelyn, _eauthor.
700			_aEnanoria, Cole Lynsh, _eauthor.
700			_aSeloterio, Stellamae, _eauthor.
942			_2ddc _cPM
998			_cRoel [new] _d10/30/2024
999			_c12998 _d12998