Exploring customer perceptions on the diverse services offered by Restobar establishments
1 College of Tourism and Hospitality Management, President Ramon Magsaysay State University, San Marcelino, Zambales, Philippines
2 College of Tourism and Hospitality Management, President Ramon Magsaysay State University, Iba, Zambales, Philippines
Research Article
GSC Advanced Research and Reviews, 2024, 18(02), 108–119.
Article DOI: 10.30574/gscarr.2024.18.2.0047
Publication history:
Received on 25 December 2023; revised on 03 February 2024; accepted on 06 February 2024
Abstract:
This study was delimited to the perceptions of customers on the different services of Restobar establishment in Northern Part of Zambales utilizing the quantitative approach and the descriptive-survey research methodology. The population of the study comprised one hundred (100) customers of Restobar and had been randomly selected.
Based on the summary of the investigations conducted, majority of respondents were females, young adulthood, single and a government employee. The respondents perceived strongly agree on consistency, courtesy, customer service, expectation, responsiveness, timeliness, and personal relationship. And perceived significant difference in consistency in terms of gender, age, and occupation; courtesy and responsiveness in terms of gender and occupation; customer service in terms of gender; expectation in terms of occupation; timeliness in terms of civil status and occupation; personal relationship in terms of civil status on the perceptions of the customer-respondents on the different services of resto bar when grouped according to profile variables.
It is highly recommended that Restobar establishments may increase their personnel consistency to assist, act and supply the needs of the visitors in a timely manner; may train/practice their employees how to listen, understand, sympathize and take action on the concerns of the visitors when a problem arises; may employees need to know what products and services they are offering when visitors ask or inquire; and a proposed plan of action may be developed by the for the improvement of guest satisfaction.
Keywords:
Customer; Perception; Services; Restobar
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
