St. Paul University Philippines Tuguegarao City, Cagayan 3500
Customers Satisfaction of the Restaurants in Tuguegarao City ___________ A Research Proposal Submitted to the Faculty of the School of Business, Accountancy and Hospitality Management __________________
In Partial fulfillment of the Requirements for the Degree Bachelor of Science in Hotel and Restaurant Management Bachelor of Science in Tourism Management ________________ by NOVALIX LEI T. TABALDO LE VONE HAIRISH F. PELAGIO JEOLVINE ACE T. CERDENOLA JOHN EVANS B. CUTARAN
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Chapter 1 THE INTRODUCTION AND REVIEW OF RELATED LITERATURE Introduction: Restaurant Industry is one of the fastest growing business in the hospitality industries.
A restaurant
prepares and serves food and beverage to their customers. They
generally
order
or
serve
food
and
For
them
to
meal.
also
offers
receive
or
a gain
take-out lot
of
customers, they must not just serve a tasty dish but also give their customers a high quality services. They need to sustain the satisfaction of their customers to make their business grow. Sustainability is the ability to be maintained at a certain rate or level. In business, it is often defined as managing the triple bottom line – a process by which companies manage their financial, social and
environmental
risk,
obligations
and
opportunities,
these three impacts are sometimes referred to as profits, people and planet. Business sustainability requires firms to adhere to the principles of sustainable development. According to
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
the
World
Council
for
Economic
Development(WCED),
sustainable development is development that “meets the needs”. So, for industrial development to be sustainable, it must address important issues at the macro level such as
economic
efficiency
(innovation,
prosperity,
productivity) and environmental accountability (climate change, land use, biodiversity). Customer satisfaction Experts have defined customer satisfaction customer’s
in
services
expectations
performance
as are
the
extent
met
through
services
2010,
330-340).
(Santouridis&Trivellas,
to
which
Satisfaction, according to Hui and Zheng (2010, 306), is what the perceived quality results in the form of an evaluative judgment of a transaction. Sellers directly come
to
know
the
customers’
needs
through
customer
satisfaction which is very significant because business strengths
and
weaknesses
can
be
evaluated
through
it.
Moreover, it helps in improving the performance of goods and services to both customers and employees. It not only gives knowledge on business strengths and weaknesses but also
attempts
to
urge
competition
School of Business, Accountancy and Hospitality Management
based
on
those
St. Paul University Philippines Tuguegarao City, Cagayan 3500
strengths
and
weaknesses.
Likewise,
it
causes
to
translate more vision into frustrating sources and areas where
progress
management
of
is
needed.
situations
or
Finally, issues
in
for need
informing of
actual
promotion, customer satisfaction assists in accommodating a relevant system (ICR 2011). The primary goal of this study is to assess the impact of factors Affecting Sustainability of Customers Satisfaction of the Restaurants’ Services in Tuguegarao City
in
terms
of
food
quality,
atmosphere and price.
School of Business, Accountancy and Hospitality Management
service
quality,
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Review of Related Literature The following studies and literature were searched and read by the researchers to provide a better understanding to the study that will be conducted. Foreign Literature According
to
Hui
and
Zheng
(2010,
306),
Satisfaction is what the perceived quality results in the form of an evaluative judgment of a transaction. Sellers directly
come
to
know
the
customers’
needs
through
customer satisfaction which is very significant because business through
strengths it.
and
Moreover,
weaknesses it
helps
can in
be
evaluated
improving
the
performance of goods and services to both customers and employees. strengths competition Likewise,
It and
not
weaknesses
based it
only
on
causes
gives but
those to
knowledge also
attempts
strengths
translate
on
and
more
business to
urge
weaknesses. vision
into
frustrating sources and areas where progress is needed. Finally, for informing management of situations or issues
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
in
need
of
actual
promotion,
customer
satisfaction
assists in accommodating a relevant system (ICR 2011). Customer
satisfaction,
according
to
Deng
et.
al
(2009, 289), is very important part of the business setup because business generates much revenue from the industry when the customer is satisfied
by the services being
provided. Customer satisfaction refers to the customer buying behaviour and the utility he obtained using the product. manner
Customer
whereby
a
satisfaction customer
functions
compares
your
in
a
single
product
with
those of 16 competitors to reach a decision. Therefore, customer’s evaluation of products and services is what customer
satisfaction
defines
in
services
are
consumer
needs
customer assessed
meeting
satisfaction, in
unsatisfied Customers,
that with
they the
sometimes,
that
customer’s are
being
quality are
more
of
or
whether not.
their Through
expectations satisfied
goods
satisfied
and in
or
are
remain
services. case
the
product performance goes beyond their expectation (Kotler 2012).
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
According
to
Zairi
(2000)
the
feeling
of
accomplishment of inner desires is called satisfaction. Customer
satisfaction
has
direct
effect
on
customer
loyalty (Mittal & Lassar, 1998). If product or service fulfils the needs and demand of
customers
he
will
become
satisfied
and
will
be
converted to loyal customer and thus will add in customer equity
of
company.
Company
profitability
is
not
only
depicted in its balance sheet but it is also measured on basis of its sound customer base and life time value that customers deliver to company. According to Lim in the year 2010: Customers final pleasure
may
atmosphere.
have
significant
affect
Bodily
environment
is
connected
useful
to
with
produce
graphic within the mind connected with customer in order to affect their own behavior. Bodily atmosphere with the dining places have the significant has an effect on for the client’s pleasure. Super, providing, routed, tunes and
different
various
other
atmospheric
components
included in this effect in customer satisfaction.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
In
the
research
of
Ahmad
Al-Tit,
8.53
Qassim
University, entitled, “The Effect of Service and Food Quality
on
Customers
Satisfaction
and
Hence
Customer
Retention”, the findings showed that service quality and food
quality
satisfaction.
have In
a
positive
addition,
influence
service
on
quality
customer dimensions
besides customer satisfaction have a positive influence on customers’ retention. Finally, the results confirmed that customer mediates the relationship between service quality and customer retention. The small size of the sample
is
the
main
limitation
of
this
study.
The
practical implications of this study are founded on the fact that limited service restaurants in the neighborhood of
universities
should
realize
the
critical
role
of
service and food quality in satisfying their customers as an antecedent of their retention. The restaurants, as studied by Harrington et al. (2011, 437), are in need to get more understanding of customer satisfaction as to their restaurant quality they experience
to
make
sure
the
consumer
satisfaction
is
achievable or can be maximized in the long term Perceived
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
restaurant quality is always inter-related to customer satisfaction. When dining in the fast-food restaurant, consumers
expect
to
get
better-perceived
restaurant
quality. If consumers achieve good experience, they are inclined
to
get
highly
satisfied
with
perceived
restaurant quality as well as the restaurant management that exceeds or
meets their want (Harrington
et al.,
2011, 433). Regarding quality, an organization presents more features from their core brand to make a decision of post-purchase purchase.
including
Consumer
the
satisfaction
judgment is
a
for
relative
current concept
rather than an absolute one (MacDougall, Brierley, and Hill; 2003), that is, whenever a consumer need is met, or the feeling of pleasure is obtained by support from the organizations,
they
will
show
brand
attachment
and
satisfaction if the quality of services is adequately sufficient (Hussain 2013, 57). To retain good and longrun
customer
relations,
the
conception
of
customer
satisfaction comes to help businesses because customers are likely to switch to other brands in the same market when
they
are
unsatisfied
(Hussain,
School of Business, Accountancy and Hospitality Management
2013,
58).
Many
St. Paul University Philippines Tuguegarao City, Cagayan 3500
customer’s
demographics
and
attributed
have
casted
an
impact on customer satisfaction. In the study of 1Ilgaz Feray TÜVER, entitled:IN A “GREEN” Restaurants, what makes the Customers Satisfied? The Restaurant Attributes of Trip Advisor Reviewers, the main
attributes
that
created
satisfaction
in
a
green
restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating
attributes.
However,
none
of
the
themes
are
related to sustainability. Thus, although sustainability is
important
in
today’s
business,
customers
are
not
seeking it as a restaurant attribute. Key words: Green restaurant, sustainability, restaurant attributes. Satisfaction and dissatisfaction themes that raised in this study are similar to each other. However only service quality is the theme for satisfaction, but not for dissatisfaction. This is an interesting result yet it is
an
important
attribute
which
creates
satisfaction
(Peturkova and Parsa, 2010; Koo et al, 1999; Gregory and Kim, 2004; Gupta et al., 2007; Jeong and Jang, 2011;
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Alonso et al., 2013; Kivela, 1997). Similar to that, the same result is observed in this study. However, unlike satisfaction, it is not a dissatisfaction attribute. This may be interpreted as an attribute not so necessary. Food is
another
important
factor
in
customer
satisfaction.
This result is also supported by other studies (Kivela, 1997; Heung, 2002; Weiss et al., 2004; Gregory and Kim, 2004; Perutkova, 2010; Jeung and Jang, 2011; Harrington et al, 2011; Harrington et al, 2013). In this theme, the taste of the food is the most important attribute which is also considered as important in other studies (Bhuian, 2000;
Koo
et
al,
1999;
Liu
atmosphere
is
the
second
and
most
Jang,
2009).
important
factor
The in
restaurant attributes. The ambiance, decoration, music and other attributes are grouped under this theme. The factor is also an important criterion for customers in studies
of
Heung
(2002),
Weiss
et
al.
(2004)
and,
Harrington et al. (2011). So, the study is supported by other studies as well. The place of the restaurant is another location
factor of
that
the
is
observed
restaurant
is
in the
School of Business, Accountancy and Hospitality Management
this most
study.
The
important
St. Paul University Philippines Tuguegarao City, Cagayan 3500
attribute and the scenery it has is the second and last attribute.
These
attributes
are
also
considered
as
important in Bhuian (2000), Koo et al. (1999), Gregory and Kim (2004) and, Kivela (1997). Staff, which is an important
factor
in
tourism
establishments
are
also
important in this study as well. The staff is considered as the agent of the restaurant so, the attitude of the staff towards customers is very significant. Kastamonu University Journal of faculty of Economics and Administrative Sciences- Volume 18, Issue 1, ICEBSS 2017 Special Issue 186 the customers are very important. The theme is also important for Alonso et al. (2013), Heung (2002) and, Weiss et al (2004). Price is the last but
not
least
important
factor
for
customers.
The
appropriateness of the price is the only attribute for customers. Although Liu and Jang (2009) considered it as the accurateness of the check, the price itself is an important
attribute
and
this
result
is
supported
by
Bhuian (2000), Koo et al. (1999), Jeung and Jang (2011), Harrington et al. (2011). The study is mainly based on the
attributes
which
create
School of Business, Accountancy and Hospitality Management
satisfaction
and
St. Paul University Philippines Tuguegarao City, Cagayan 3500
dissatisfaction
for
customers
in
a
green
restaurant.
However, there was no information found on being green among
any
thought
customer
that
the
comments.
green
For
this
restaurants
reason,
are
not
it
is
promoting
themselves on this subject. Yet, the restaurants are not sharing any information about their green applications on their web sites. Within the scope of green movement, it is
recommended
that
the
restaurants
should
have
differentiating strategies by creating green awareness. As an example, it would not be enough if the restaurants publish
their
green
applications
on
internet
as
the
customers use forums or travelling networks more than restaurants web pages while travelling. In this sense web sites like Trip
Advisor would
have special icons for
green certificates as they have for quality certificates. As Alpert (1971) have stated, the list of attributes is not
so
determining
as
several.
In
this
study
the
attributes that are important for customers are not the environmental sustainability principles or being green. The attributes are the food, atmosphere, place, staff, service quality and price. None of the customer comments
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
are on green applications. So, it can be said that, the green restaurants are not informing their customers about the green applications or, these applications are not important for the customers. For further studies, the attitudes
of
the
customers
on
green
applications
and
their choice to dine in a green restaurant should be investigated. employees’ green
Besides,
green
operations
not
attitudes in
a
only would
restaurant
customers’ be
but
important
are
handled
also
as
the
by
the
employees. In the study of Kye & Timothy JeonglyeolLeeentitled, Customer
Satisfaction
Australia
and
their
with
Role
as
Korean
Restaurants
Ambassadors
for
in
Tourism
marketing, the study found a positive correlation between satisfaction with local Korean food and the propensity of diners to think about visiting Korea. The results of this study can be used to enhance competitiveness and tourist marketing for Korea. The results reported here may have a broader application to provide effective managerial and marketing information to many other ethnic restaurants in Australia and beyond.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
According to Sohyun Bae, Lisa Slevitch and Stacy Tomas
in
their
attributes
on
study,
“The
effects
satisfaction
and
of
restaurant
return
patronage
intentions: Evidence from solo diners’ experiences in the United
States”,
the
findings
showed
that
perceived
quality of food, service, and physical environment were positively
related
Satisfaction service
to
mediated
quality
solo
the
diners’
satisfaction.
relationships
components
and
between
return
three
patronage
intentions. Additionally, perceived food quality had a direct positive effect on return patronage intentions of solo
diners.
Findings
of
this
study
can
also
offer
insights into managerial decisions regarding food quality improvement, employee training, and optimal deployment of physical environment attributes. In the Article in Journal of Service Marketing “The Customer
satisfaction
in
the
restaurant
industry:
An
examination of the transaction-specific model”, Findings –
The
regression
model
suggested
that
customer
satisfaction was influenced most by responsiveness of the frontline employees, followed by price and food quality
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
(in that order). Physical design and appearance of the restaurant did not have a significant effect. Research limitations/implications satisfaction additional
better, factors
–
it or
To
may
be
seek
explain important
better
customer to
measures
look
at
of
the
constructs. For example, the measures of food quality may not have captured the complexity and variety
of this
construct. It may also be important to address the issue of why customers visit restaurants. Instead of the meal, business transactions or enjoying the cherished company of others may be more important. Under the circumstances, customer
satisfaction
factors
may
be
different.
The
results are also not generalizable as the sampled area may
have
different
requirements
from
restaurants.
Practical implications – Full service restaurants should focus
on
three
elements
–
service
quality
(responsiveness), price, and food quality (reliability) – if customer satisfaction is to be treated as a strategic variable.
Originality/value
–
The
study
tests
the
transaction-specific model and enhances the literature on restaurant service management.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
How Quality
Food
Quality,
Effects
Price,
Customer
Ambiance
Satisfaction:
and A
Service
study
on
Nepalese Restaurants in Finland, it was analyzed that most of the respondents were happy with the services which were provided by the Nepalese restaurants to them. It
shows
that
ambiance, customer
the
service
four
main
quality
satisfaction.
All
factors,
and
food
our
four
i.e.,
quality
price, impacts
hypotheses
which
stated that 1. There is a positive impact of Food quality on
customer
satisfaction
2.
There
is
a
positive
relationship between price and customer satisfaction 3. There
is
a
positive
effect
of
ambiance
on
customer
satisfaction 4. There is a positive impact of service quality
on
hypotheses analysis, given
customer were
accepted
customers
variables,
satisfaction
who
were
All
because
were
according
satisfied
ultimately
overall experience of dining in
the
these
satisfied
proposed to from with
the he the
of the restaurant. A
restaurant is not just composed of the food or menu it is offering, it is a combination of many factors which in turns paves a way for satisfaction of the customers who
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
visit these restaurants. If even of the factor is not adequately
met,
or
poorly
implemented,
the
customers
would visit once, but will not refer it to others and themselves will not visit again. Price, food quality, service factor affects
quality
and
ambiance
which
some
restaurants
the
overall
customer
are
the
offers
most and
satisfaction
important ultimately and
dining
experience. The chosen restaurants for this research are already
established
and
renowned,
they
have
their
stability in the market and are top ranked. Though being stable, they still have to maintain their position and retain their customers and gain loyalty by making them as satisfied as possible. If customers are satisfied with the restaurant, they will be loyal to it and would come again and with positive word of mouth, refer to other people as well. According to Hence, ParasuramanZeithaml and Berry The attainment of quality in products and services had become a pivotal concern of the 1980s. While quality in tangible
goods
has
been
described
and
measured
by
marketers, quality in services was largely undefined and
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
un-researched. Hence, Parasuraman, Zeithaml, and Berry1 (1985) attempted to rectify the situation by reporting the
insights
obtained
in
an
extensive
exploratory
investigation of quality in four service businesses and by developing a model of service quality, that sought to improve the previously developed methods by developing a set of firm characteristics that could be measured by providing the first complete set of ten service quality determinants: communication,
tangibles,
reliability,
credibility,
responsiveness,
security,
competence,
courtesy, understanding/knowing the customer, and access, and thereby introduced the value of gap measurement in customer
satisfaction
and
named
that
new
measurement
device as SERVQUAL. These investigators were the first to utilize gap measurement to determine the importance of service.
An
Assessment
of
The
SERVQUAL
Dimensions,
replication and testing of the SERVQUAL battery, which measures the perceived quality of a service situation. For consumers, evaluation of a service firm often depends on evaluation of the "service encounter" or the period of time when the customer interacts directly with the firm.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Knowledge
of
the
factors
that
influence
customer
evaluations in service encounters is therefore critical, particularly
at
a
time
when
general
perceptions
of
service quality are declining. Thereby, Bitner1 (1990) presented
a
evaluation
model that
for
understanding
synthesized
service
consumer
encounter
satisfaction,
services marketing, and attribution theories by took a comparative
approach
to
studying
service
quality
satisfaction in a Journal of Marketing, 54 (April 1990). According to Cronin Taylor (1992) investigated the conceptualization and measurement of service quality and the
relationships
satisfaction,
and
between purchase
service
quality,
intentions.
A
consumer literature
review suggested that the current operationalization of service
quality
confounds
satisfaction
and
attitude.
Hence, the authors tested (1) an alternative method of operationalizing perceived service quality and (2) the significance
of
the
relationships
between
service
quality, consumer satisfaction, and purchase intentions. The research yielded a new measurement device known as SERVPERF.
Their
empirical
study
utilized
School of Business, Accountancy and Hospitality Management
structural
St. Paul University Philippines Tuguegarao City, Cagayan 3500
equation modeling, which yielded a finding that service quality should be viewed as a determinant of customer satisfaction.
The
results
suggested
that
(1)
a
performance-based measure of service quality may be an improved
means
construct,
(2)
of
measuring
service
the
quality
is
service an
quality
antecedent
of
consumer satisfaction, (3) consumer satisfaction has a significant service
effect
quality
on
has
purchase
lesseffect
intentions, on
purchase
and
(4)
intentions
than does consumer satisfaction. According to Anderson, Fornell and Lehmann1 (1994) investigated the nature and strength of the link between customer
satisfaction
and
economic
returns,
in
the
Customer Satisfaction, Market Share, and Profitability: Findings. They discussed how expectations, quality, and price
should
customer
affect
customer
satisfaction,
in
satisfaction turn,
should
and
why
affect
profitability; these results in a set of hypotheses that are tested using a national customer satisfaction index and traditional accounting measures of economic returns, such as return on investment. The findings supported a
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
positive impact of quality on customer satisfaction, and, in
turn,
economic
profitability. benefits
of
The
authors
increasing
demonstrated
customer
the
satisfaction
using both an empirical forecast and a new analytical model. In addition, they discussed why increasing market share actually might lead to lower customer satisfaction and
provided
hypothesis.
preliminary
Finally,
they
empirical emerged
support with
two
for
this
findings:
First, the market's expectations of the quality overall satisfaction
with
the
firm;
and
second,
these
expectations are largely rational, albeit with a small adaptive
component.
Furthermore,
these
investigators
revealed that customer satisfaction is considered to be based upon value; there-fore it is closely related to price, unlike service quality
that is not related to
price. 1 Anderson, Eugene W., ClaesFornell, and Donald R. Lehmann,
"Customer
Profitability:
Satisfaction,
Findings
from
Market
Sweden,"
Share
and
Journal
of
Marketing, 58 (July 1994), 53-66. According article
to
exemplified
Ennew the
and then
Binks1 recent
School of Business, Accountancy and Hospitality Management
(1996)
in
their
developments
in
St. Paul University Philippines Tuguegarao City, Cagayan 3500
relationship marketing that had focused attention on the beneficial effects of customer retention, by exploring the
relationship
between
service
quality
customer
relationships and customer loyalty and retention using evidence
from
the
UK
banking
sector
and
its
small
business customers. The notion of building relationships and
delivering
loyalty
was
quality
perhaps
service
of
in
order
particular
to
encourage
importance
in
the
service sector where it was often argued that customer attraction costs are significantly higher than retention costs.
Central
to
the
idea
of
investment
in
the
development of service quality and customer relationships was
the
belief
that
such
investments
had
enhanced
loyalty, retention and profitability. Empirical evidence on
the
extent
to
which
such
links
existed
was
still
partial According
to
Fontana
argued
that
financial
institutions are not responding to what he felt as a looming sea change in consumer behavior. The investigator quoted that "we're living in a society where people have everything,
and
"multi-optional"
society
School of Business, Accountancy and Hospitality Management
that
Fontana
St. Paul University Philippines Tuguegarao City, Cagayan 3500
talked about was the product of waning quality of life. He
believed
British
that
Journal
younger
of
consumers-children
Management,
7.3
of
(1996).
2
Baby Mario
Fontana, Consumer Behavior Points to a Multi-Optional. Society´ Future Banker, 2/2, Boomers, specifically-will abandon
what
he
termed
the
superficial
aspects
of
society, returning to a much richer quality of life. These new motivations will have a significant impact on how a person manages his or her financial affairs. It is these consumers that he contends are looking for a multioptional financial world, one where customers are not serviced based on their assets, but on their individual preferences and behavior patterns. According to Fontana, the
implications
suggested greatly customer
that by
of
such
change
financial
offering
service:
three highly
in
consumer
institutions
could
behavior profit
interconnected
layers
of
personalized,
one-to-one
relationship service; performance-oriented service; and self-service, meant for "deal hounds". To be successful, financial institutions must adopt a business model that allows customers to participate in the layer that best
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
suits
their
lifestyle.
Pricing
is
critical;
differentiation will come from services, and the focus should
be
incentives
on
deepening
and
loyalty
the
relationship
programs.
Oppewal
through
and
Vriens1
(2000) sought to bridge the lack of empirical data by establishing service quality and customer satisfaction relationships utilizing. According investigated
to
whether
disconfirmation satisfaction effect
of
expectation
Churchill
as
as
was
it
an
was
commonly
perceived
Suprenant1
necessary
intervening
disconfirmation and
and
variable
argued,
was
to
or
adequately
performance.
(1982) include
affecting
whether
the
captured
Further,
by
they
modeled the process for two types of products, a durable and a nondurable good, using experimental procedures in which three levels of expectations and three levels of performance
are
manipulated
for
each
product
in
a
factorial design. Each subject's perceived expectations, performance
evaluations,
disconfirmation,
and
satisfaction are subsequently measured by using multiple measures for each construct. The results suggested the
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
effects
are
nondurable
different good,
for
the
The
different
important
disconfirmation expectations
two
products.
relationships
hypothesized. in
the
results
the
respects.
experience
affected
for
are
the
typically
durable First,
nor
subjects'
as
For
good
are
neither
the
subjects'
initial
satisfaction
with
it.
Rather, their satisfaction was determined solely by the performance of the durable good. Expectations did combine with performance to affect disconfirmation, though the magnitude
of
the
disconfirmation
experience
did
not
translate into an impact on satisfaction. Finally, the direct performance-satisfaction link accounts for most of the variation in satisfaction. It is worthwhile to denote that
the
critics
acknowledge
its
of
these
usefulness
investigators in
providing
on a
SERVQUAL
reasonably
reliable device for customer satisfaction measurements. According to Cronin, Brady and Hult1 (2000) aimed at both
synthesizing
conceptualize
the
and
building
effects
of
on
the
quality,
efforts
to
satisfaction,
empirical assessment of a model of service encounters that
simultaneously
considered
the
School of Business, Accountancy and Hospitality Management
direct
effects
of
St. Paul University Philippines Tuguegarao City, Cagayan 3500
these
variables
constructed theory
at
on
on
behavioral
recent
their
time
intentions.
advances and
in
The
services
assessed
the
study
marketing
relationships
between the identified constructs across multiple service industries.
Several
competing
theories
are
also
considered and compared to the research model. A number of notable findings are reported including the empirical verification
that
service
quality,
service
value,
and
satisfaction may all be directly related to behavioral intentions when all of these variables are considered collectively. indirect
The
effects
constructs
results
further
suggested
of
service
quality
enhanced
the
their
impact
on
that and
the
value
behavioral
intentions. The service management literature argues that customer
satisfaction
International
Journal
is of
the
Service
result Industry
of
a
The
Management,
(1996). Customer loyalty is a biased behavioural response, expressed over time, by some decision making unit with respect to one store out of a set of discount retail stores, which is a function of psychological decision-
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
making
and
commitment
evaluative (Jacoby
Walker, 2001).
processes
and
Chestnut,
Peppers, (2009),
company wanting to increase focus
on
whatever
resulting
tactics
1978;
in
store
Knox
and
reveals that when any
customer loyalty, will
in
fact
need to
increase
the
amount of repurchase behaviour without being limited to, improving brand preference, product quality, or customer satisfaction. When performance of any organization meets or exceeds the expectation, customers will be satisfied and they are likely to do repurchase and recommend the product
to
others.
Accordingly,
Engel
et
al.,
(1990)
satisfaction is defined as the outcome of the subjective evaluation that the chosen alternative meets or exceeds expectations. satisfaction
Kotler et al., (2013), defined customer as
a
person’s
disappointment expectation. products (1998)
cited
by
Esmaeili,
are
the customers compatible
of
pressure
or
That result from comparing a
perceived performance
argues that customer where
feeling
or outcome to
Manesh
&
satisfaction as think
with their
that the
Golshan, a state
of
(2013) mind
product features
personal
School of Business, Accountancy and Hospitality Management
the Juran
expectations.
St. Paul University Philippines Tuguegarao City, Cagayan 3500
According to them if expectation, matches
the
the performance falls
customer
the expectation,
dissatisfied the customer
short of
and is
if
it
satisfied.
If it exceeds the expectation, the customer is delighted. Gronholdtetal, (2000), defined customer satisfaction as “perception services”.
of
customers‟
Customer
towards
satisfaction
is
products measured
as
or "the
number of customers, or percentage of total customers, which reported an experience with a firm, its products, or its services exceed specified satisfaction goals."
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Conceptual Framework of the Study This chapter is divided into 3 concepts:
customer’s
satisfaction and customer loyalty. Thus, the relationship of customers’ satisfaction product, price and service has been explored in this chapter. 1.1
Customers satisfaction Customers
business.
satisfaction
There
are
at
became
important
in
least
two
different
(2)
every
conceptualizations of customer, first is the transactionthis provides the service counter where the server and the customer transact. Second is the cumulative- this is the
over-all
customer
satisfaction
through-out
the
service of a business. This motivates the business to maintain awareness
high of
level the
of
standards
customer’s
in
expectation
their
service,
and
improving
their product. However, the satisfaction of customer is recognized after the service or product are being use or eaten. The high rate of customer’s satisfaction is a good sign that a business is in a good condition, it gives
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many
benefits
to
the
organization.
It
increased
the
loyalty of the customer, higher rate of sale, lower the rate of competitors. 1.2
Customers loyalty
This is one of the most important in a business. Loyalty will increase when the customers are satisfied with the service and the product. The loyalty is the hardest to gain. It takes a lot of time and effort to gain the loyalty of the customers. But then the high rate of
customer’s
loyalty
gives
a
good
effect
in
the
business. It lowers the transaction cost, charge higher price, higher demand and lastly higher sales.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Research Framework This part is about the research paradigm. A proposed study
with
three
components:
the
input,
process
and
output. INPUT
PROCESS
OUTPUT
Profile of the participants 1. Age 2. Sex 3. Civil Status Level of satisfaction on services of restaurants in Tuguegarao City in terms of:
Food Quality
Service Quality
Place and Ambiance
Price
Assessment on Customers Satisfaction of the Restaurants Services in Tuguegarao City
FEEDBACK School of Business, Accountancy and Hospitality Management
Customers Satisfaction on the Services of the Restaurants in the Tuguegarao City.
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Figure 1. Research Paradigm As appears in the Framework, this study used the profile
of
the
participants
and
services
of
the
Restaurant’s in Tuguegarao City to Start-up the study. Customer Satisfaction is a key element which shows the status
of
Business
improvement
of
different
organizations. Through this, researchers will be able to know
about
the
strength,
weakness,
threats
and
opportunities of the restaurant’s in the Tuguegaroa City STATEMENT OF THE PROBLEM This
study
sustainability
attempts of
to
customers’
assess
the
satisfaction
affecting of
the
restaurants’ services in Tuguegarao City. Specifically, it seeks to answer the following problems: 1. What is the profile of the participants in terms of: 1.1 Age 1.2 Sex 1.3 Civil Status
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2. What is the assessment of the participants on the services of restaurant’s in Tuguegarao City in terms of: 2.1 food quality 2.2 service quality 2.3 ambiance 2.4 price 3. Is there a significant difference between on level of ‘Customers
Satisfaction
Tuguegarao
City’
when
on
Restaurant
grouped
Services
according
to
in
profile
variables? 4. What are the problems encountered in the services of the restaurants in Tuguegarao City? 5. What are the suggestions and recommendation of the participants
in
the
services
of
the
restaurants
in
Tuguegarao City? Hypothesis The hypothesis of the study is developed, there is significant
positive
relationship
School of Business, Accountancy and Hospitality Management
between
customer
St. Paul University Philippines Tuguegarao City, Cagayan 3500
loyalty
and
customer
satisfaction.
People
their
unfortunate experiences with particular organizations. Significant of the Study The result of this study will benefit the following group sector and individuals. Customers. knowledgeable
on
The
study
the
helps
services
of
the
customers
the
to
be
Restaurants
in
Tuguegarao City. Business Owners. The study will help the business owners to be knowledgeable on what they are lacking and what customers wants in their Service. Researchers. The conduct of the study and its result will be beneficial to the researchers in realizing and expanding their awareness on the services of restaurants in Tuguegarao City.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Scope and Limitation The study was conducted from February-March 2019 to 100
random
people
from
Tuguegarao
City
who
had
experienced Restaurant services in Tuguegarao City. Who will benefit the study? The customer and other companies around the city. Definition of Terms To provide a better understanding of the problem, the following were defined within the
context
of the
study. Ambiance. The character and atmosphere of a place. Customer. A person or organization that buys goods or services from a store or business. Customer Service. It is the provision of service to customers before, during and after a purchase. Food Quality. Is characteristics of food that is acceptable to consumers. This includes external factors as appearance.
School of Business, Accountancy and Hospitality Management
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Place. a building or locality used for a special purpose Price. The amount of money expected, required, or given in payment for something. Restaurant. Business establishment where meals or refreshments may be purchased Quality.
The
standard
of
something
as
measured
against other things of a similar kind, The degree of excellence of something. Satisfaction. It is the fulfillment of one’s wishes, expectations or needs or the pleasure that derived from this.
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Chapter II METHODS AND PROCEDURE The chapter presents the Methods and Procedure that will be used in conducting the study. Research Design The descriptive correlational method design will be used to assess the factors affecting sustainability of customers’ satisfaction of the restaurants’ services in Tuguegarao City. A survey questionnaire also be employed to gather data to determine the extent of the factors. Research Participants The participants to this study are 100 random people who experienced restaurant services in Tuguegarao City. Table 1 Frequency
and
Percentage
distribution
Research Participants
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of
the
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Age Valid
sex
status
100
100
100
0
0
0
N Missing
Sample and Sampling Techniques The participants of this study will be identified using random sampling. Research Instruments The instruments which are used in gathering data is questionnaire. The questionnaire will consist of: Part I. Profile
of
the
Participants;
Part
II.
Participant’s
Satisfaction on the services in restaurants in Tuguegarao City in terms of Food quality, Service Quality, Ambiance and place and Price; Part III. Problems encountered by the participants and Suggestions and recommendation to the services.
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
Data Analysis The data will be encoded and organized using the MS Excel and it will be analyzed using SPSS. Though, the following methods will be used to calculate the data: 1. Percentage and Frequency counts will be utilized to present the profile of the participants 2. Weighted
mean
will
be
used
to
present
the
evaluation of the participants regarding the Food quality, Service quality, place and price. The data needed
for this study
will be gathered
using a survey questionnaire. The 4- point Likert survey questionnaire will be composed of the following scale: Numerical Value
Descriptive Scale
4
Very much satisfied
3
Very satisfied
2
Satisfied
1
Not satisfied
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CHAPTER 3 RESULT AND DISCUSSION The chapter presents the analysis and interpretation of data gathered through questionnaires. Data that gathered were organized through tables and treated
with
the
corresponding
statistical
tools
necessary The
following
table
below
presents
the
frequency
counts and percentage distribution of the respondent’s profile and views on the different aspects of the study. Table one (1) frequency and percentage distribution of respondents when group according to age. Age
Frequency
Valid
Valid
Cumulative
percent
percent
Percent
1.00
43
43.0
43.0
43.0
2.00
19
19.0
19.0
62.0
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
The
3.00
17
17.0
17.0
79.0
4.00
14
14.0
14.0
93.0
5.00
7
7.0
7.0
100.0
Total
100
100.0
100.0
tables
present
the
frequency
count
and
percentage distribution of the participants when group according to age. It shows that 43% are age 18-22, 19% are age 22-28, 17% are age 28-32, 14% are age 32-40 and 7% are age 40 and above. Data implies that majority of the respondents are age 18-22. Table two (2) frequency and percentage distribution of respondents when group according to gender. SEX Frequency
Valid
1.00
43
Percent
43.0
Valid
Cumulative
percent
percent
43.0
43.0
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
2.00
57
57.0
57.0
Total
100
100.0
100.0
The
tables
present
the
100.0
frequency
count
and
percentage distribution of the participants when group according
to
sex.
It
is
shows
that
43%
of
the
participants are female and 57% of the participants are male. The data implies that majority of the respondents are male. Table
three
(3)
frequency
and
percentage
distribution of respondents when group according to civil status. Civil status
Frequency
Valid
Valid
Cumulative
percent
percent
Percent
1.00
66
66.0
66.0
66.0
2.00
33
33.0
33.0
33.0
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
3.
1
1.0
1.0
Total
100
100.0
100.0
The
tables
present
the
100.0
frequency
count
and
percentage distribution of the participants when group according
to
civil
status.
It
shows
that
66%
of
the
participants are single and 33% of the participants are married and 1% of the participants is not identified. The data show that majority of the participants are single. 2.1 Table
four
(4)
Weighted
Mean
and
Qualitative
Description of the participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ in terms of Food Quality.
ITEM How
do
you
WEIGHTED MEAN rate
the suitability of
2.87
the food provided?
School of Business, Accountancy and Hospitality Management
QUALITATIVE DESCRIPTION
Satisfied
St. Paul University Philippines Tuguegarao City, Cagayan 3500
The
food
served
was
hot
2.85
and
Satisfied
fresh The
quality
2.84
of
Satisfied
food was excellent The food was very tasty
2.85
and
Satisfied
flavorful. 2.8525
Total
The table shown above shows that the participants were satisfied on the food quality with overall mean of 2.85 2.2 Table
five
(5)
Weighted
Mean
and
Qualitative
Description of the participants ‘Customers Satisfaction of
the
Restaurants
in
Tuguegarao
City’
in
terms
service quality. ITEM
WEIGHTED MEAN
School of Business, Accountancy and Hospitality Management
QUALITATIVE
of
St. Paul University Philippines Tuguegarao City, Cagayan 3500
DESCRIPTION The server was 2.636364 able to answer
Satisfied
all the questions The server was friendly and
2.81 Satisfied
patient when taking our order The server coordinated the
3.01 Very Satisfied
timing of the courses perfectly Total
2.821667
SATISFIED
The table shown above shows that the participants are satisfied on the service quality with overall mean of 2.82.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
2.3 Table
six
(6)
Weighted
Mean
and
Qualitative
Description of the participants ‘Customers Satisfaction of
the
Restaurants
in
Tuguegarao
City’
in
terms
Ambiance and Place. QUALITATIVE ITEM
WEIGHTED MEAN DESCRIPTION
The ambiance was good
The ambiance is
2.81 Satisfied
2.7 Satisfied
relaxing The place was
2.82 Satisfied
clean and neat The place is well
2.8 Satisfied
organized
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of
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Comfort room is Satisfied
2.55
clean
2.736
The
table
above
shows
that
SATISFIED
the
participants
are
satisfied on the ambiance and place with overall mean of 2.73. 2.4 Table
seven
(7)
Weighted
Mean
and
Qualitative
Description of the participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ in terms of price. QUALITATIVE ITEM
WEIGHTED MEAN DESCRIPTION
The price is
2.75 Satisfied
affordable The price is value 2.77 for price paid is
School of Business, Accountancy and Hospitality Management
Satisfied
St. Paul University Philippines Tuguegarao City, Cagayan 3500
excellent 2.76
The
table
above
shows
that
SATISFIED
the
participants
are
satisfied on the pricing with overall mean of 2.76. 3. 3.1 Table eight (8) Weighted Mean on the the Significant difference of the participants ‘Customers Satisfaction of the
Restaurants
in
Tuguegarao
City’
when
grouped
according to Sex. Variable
Gender
Mean
Qualitative Description
Food Quality
Service
Male
2.87
Satisfied
Female
2.82
Satisfied
Male
2.75
Satisfied
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
Quality Ambiance Place
Price
Female
2.91
Satisfied
2.74
Satisfied
Feamle
2.73
Satisfied
Male
2.75
Satisfied
Female
2.76
Satisfied
and Male
Table 8 shows that there Is no significant difference on the participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ when group according to Sex. 3.2 Table nine (9) Weighted Mean on the the Significant difference of the participants ‘Customers Satisfaction of the
Restaurants
in
Tuguegarao
City’
when
grouped
according to Civil Status. Variable
Gender
Mean
Qualitative Description
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Food Quality
Service Quality
Ambiance Place
Price
Male
2.62
Satisfied
Female
2.96
Satisfied
Male
2.52
Satisfied
Female
2.97
Satisfied
2.62
Satisfied
Female
2.79
Satisfied
Male
2.64
Satisfied
Female
2.86
Satisfied
and Male
Table 9 shows that there Is no significant difference on the participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ when group according to Civil status. 3.3 Table ten (10) Weighted Mean on the the Significant difference of the participants ‘Customers Satisfaction of
School of Business, Accountancy and Hospitality Management
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the Restaurants in Tuguegarao City’ when grouped according to Age. Variable
Age
Mean
Qualitative Description
Food Quality
Service Quality
Ambiance and Place
1
3.08
Very Satisfied
2
2.67
Satisfied
3
2.63
Satisfied
4
3.80
Very Satisfied
5
2.57
Satisfied
1
2.99
Satisfied
2
2.49
Satisfied
3
2.98
Satisfied
4
2.66
Satisfied
5
2.57
Satisfied
1
2.88
Satisfied
2
2.58
Satisfied
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
price
3
2.52
Satisfied
4
2.72
Satisfied
5
2.77
Satisfied
1
2.95
Satisfied
2
2.55
Satisfied
3
2.50
Satisfied
4
2.82
Satisfied
5
2.64
Satisfied
Table 10 shows that there Is no significant difference on the participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ when group according to Age.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
CHAPTER 4 SUMMARY, CONCLUSION AND RECOMMENDATION This
chapter
represents
the
summary
of
findings,
conclusion and recommendation that are drawn from the results of the data gathered from the participants. Summary findings Based
on
the
results
of
the
data
gathered,
the
following findings were delivered: 1. What is the profile of the respondents in terms of: 1.1
sex Majority of the participants are male.
1.2
Age Majority
of
the
participants
are
age
years old. 1.3
Civil Status Majority of the participants are single.
School of Business, Accountancy and Hospitality Management
18-22
St. Paul University Philippines Tuguegarao City, Cagayan 3500
2. What is the assessment of the participants on the restaurants. 2.1
Food Quality
The participants are moderately satisfied with the food quality of the restaurants in the Tuguegarao City with overall mean of 2.85
2.2
Service Quality
The participants are moderately satisfied with the service quality of the restaurants in the Tuguegarao city with overall mean of 2.82
2.3
Place and ambiance
The Participants are moderately satisfied with the Place and ambiance of the restaurants in the Tuguegarao City with overall mean of 2.73
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
2.4 The
Price
participants
are
moderately
price of the restaurants in the
satisfied
with
the
Tuguegarao City with
overall mean off 2.76 3. Significant
difference
in
the
assessment
of
the
participants on the services of the restaurants in the Tuguegarao city. 3.1 There
Sex is
no
significant
difference
on
the
participants ‘Customers Satisfaction of the Restaurants in Tuguegarao City’ when grouped according to sex. 3.2 There
Age is
no
significant
difference
on
the
participant assessment on ‘Customers Satisfaction of the Restaurants in Tuguegarao City’, however it is shown that Age 18-21 are more satisfied with the services of the restaurants in Tuguegarao City.
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
3.3
Civil Status
There is no significant difference on the participant assessment on ‘Customers Satisfaction in the Restaurant in
Tuguegarao
City’
when
grouped
according
to
civil
status. 4. What
are
the
problems
that
the
participants
encountered with the service of the restuarants in the Tuguegarao City. Data showed that participants are Moderately satisfied with the services in terms of food quality, ambiance and place, service quality and price. However, participants had
encountered
problems
during
their
restaurants such as:
Place is slightly dirty
Comfort room are dirty
Poor sanitation
Service is slow
The food was served late
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stay
in
the
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Server is not attentive
Food was served cold
The price is expensive
The server is not approachable
Noisy place
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Conclusion Bases on the findings of the study, the following conclusion were derived: Participants are represented by male, most of them are single
and
age
18-21
yrs
old.
Majority
participants revealed that; 1. Food Quality
The food was served on hot
The quality of food was good
The taste of food was great
The presentation of food was good
2. Service Quality
The server was approachable
The service smooth
The server is hospitable
School of Business, Accountancy and Hospitality Management
of
the
St. Paul University Philippines Tuguegarao City, Cagayan 3500
3. Ambiance and Place
The place was clean
The place is well organized
4. Price
The price is affordable
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
Recommendations With the findings and conclusions drawn, the following recommendations and suggestions are necessary:
The management should check the cleanliness of the area/ place
The server must be attentive
Owner must train their servers
Establishments should maintain the quality of the food and service
Server must be neat and presentable
Cooked must need to checked the food before serving
The management must do a survey every month
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References: A. INTERNET Ahmad Al-Tit, 8.53 Qassim University, “The Effect of Service and Food Quality on Customers Satisfaction and Hence
Customer
Retention”(Downloaded:
google.com.ph/search?q=sample+on+sustainability+of+custom ers+satisfaction+of+the+restaurants+services&rls=t(CHBD_e nPH744PH744…), Asian Social Science; vol. 11, No. 23, 2015,
ISSN
1911-2017,
ISSN
1911-2025,
published
by
Canadian Center of Science and Education Syed
Andaleeb,
22.9
Pennsylvania
State
University,
“Customers Satisfaction in the Restaurant Industry: An Examination
of
the
Transaction-Specific
Model”
(Downloaded: researchgate.net/publication/241729526_Customer_Satisfact ion_in_the_restaurant_industry_An_examination_of_the_tran saction_specific_model) DipeshKarki, Ambiance
ApilPanthi,
and
Satisfaction:
Service A
Study
“How
Food
Quality on
Effects
Nepalese
School of Business, Accountancy and Hospitality Management
Quality,
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Restaurants
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St. Paul University Philippines Tuguegarao City, Cagayan 3500
Finland,(Downloaded:theseus.fi/bitstream/handle/10024/150 964/Dipesli%20and%20Apil/%20customer%20satisfaction%20in% 20Nepalese%20restaurantsin%Finland.pdf?sequence) IIgazFeray TUVER, Adnan.Menderes University, Institute of
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School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
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School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Definition
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School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
Appendix A QUESTIONNAIRE I.
Profile of the respondents
Age Sex Civil Status ____ 18-22
____Female
____Single ____22-28
_____Male
_____Married
____28-32 _____32-40 _____ others
II.
Rate your satisfaction base from your dining experience. 4 will be the highest and 1 is the lowest.
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
FOOD QUALITY
4
3
2
1
4
3
2
1
How do you rate the suitability of the food provided? The food was serve hot and fresh The quality of food was excellent
The food was very tasty and flavourful
SERVICE QUALITY The server was able to answer all the questions The server was friendly and patient when taking our order The server coordinated the timing of the coursesperfectly
School of Business, Accountancy and Hospitality Management
St. Paul University Philippines Tuguegarao City, Cagayan 3500
AMBIANCE AND PLACE
4
3
2
1
The ambiance was good
The ambiance is relaxing The place was clean and neat The place is well organized Comfort room is clean
PRICE The price is affordable The price is value for price paid is excellent
School of Business, Accountancy and Hospitality Management
4
3
2
1
St. Paul University Philippines Tuguegarao City, Cagayan 3500
III. What are the problems you have encountered with the services? _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ __________________
What are the recommendations and suggestions you would like to give? _________________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ __________________
School of Business, Accountancy and Hospitality Management