Customer's satisfaction on service quality employed by selected quick service restaurant in Cavite / by Armin G. Casipe, Maria Angela G. Creuz, Anna Loraine D. Cruz, Kimberly A. Sumayan, Ailene Ira H. Talactac and Babylyn C. Tampis.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xiv, 57 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 658.812 C26 2012
- College of Education (CED)
| Item type | Current library | Collection | Call number | Materials specified | URL | Copy number | Status | Notes | Date due | Barcode |
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 658.812 C26 2012 (Browse shelf(Opens below)) | Link to resource | c1 | Room use only | RS-722 | 00009265 | ||
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Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 658.812 C26 2012 (Browse shelf(Opens below)) | Link to resource | c2 | Room use only | RS-651 | 00074573 |
Research Study (Bachelor of Science in Hotel and Restaurant Management) Cavite State University
Includes bibliographical references.
College of Education (CED)
CASIPE, ARMIN G.; CREUS, MA. ANGELA G.; CRUZ, ANNA LORAINE D.; SUMAYAN, KIMBERLY A.; TALACTAC, AILENE IRA H.; and TAMPIS, BABYLYN C. Customers' Satisfaction on Service Quality Employed by Selected Quick Service Restaurants in Cavite. Research Study. Bachelor of Science in Hotel and Restaurant Management. Cavite State University. September 2011. Under Ms. Rosemarie L. Marges,
This study determined the customers' satisfaction on service quality employed by selected Quick Service Restaurants in Cavite. Specially, it aimed to: (l) determine the profile of the customer in selected Quick Service Restaurants in Cavite in terms of age , gender, civil status, highest educational attainment and monthly income ; (2) determine the level of customer satisfaction regarding the service quality in selected Quick Service Restaurants in Cavite ; (3) determine the perception of the respondents on the quality of service offered by the establishment ; and (4) find out if service quality influences customer satisfaction.
The researcher used the Descriptive Correlation Method of Research. Descriptive Correlation initiates to describe, record, analyze, and interpret the customer satisfaction on the basis of reactions of people toward certain issues and on service quality influences customer satisfaction. The technique employed in this study was Quota Sampling, where the respondents are chosen based on the selection of locale of the study which is the selected Quick Service Restaurants in Cavite. In order to determine the ideal sample size relevant to the study and to know the significant relationship of the customer satisfaction on service quality employed by selected Quick Service Restaurants in Cavite; the researcher used the Spearman Rank formula.
The study composes of the profile of the customer that will be answered by twenty five
(25) respondents of the selected Quick Service Restaurant in Cavite. The research study had a total of one hundred twenty-five respondents.
Majority of the respondents are at the age of 21 to 30 years old and most of them are female and single, and some of them are working. Most of the respondents have perceived that the service quality in Quick Service Restaurants in Cavite is very satisfactory with the mean of 3.25 and standard deviation of 0.435.
The result of the study shows that there is a significant relationship between service quality and customer satisfaction with a coefficient correlation of 0.717 which stands for highly significant.
Submitted copy to the University Library. 12/13/2012 RS-722 copy 1
Submitted copy to the University Library. 12/13/2012 RS-651 copy 2