A case study on the key factors affecting customers behavioral intentions on Max's Restaurant
Date of Publication
2011
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Business Management
College
Ramon V. Del Rosario College of Business
Department/Unit
Business Management
Thesis Adviser
Aida Licaros Velasco
Defense Panel Chair
Raymond D. Paderna
Defense Panel Member
Jyro B. Triviño
Abstract/Summary
The Philippines tourism escalated and simultaneously increased its GDP. Consequently, it caused a boom in the hotel and restaurant industry. Since vast employment and commerce came from the restaurant sub-sector, companies within that sub-sector were examined.
Through research, the study of key factors: service encounter performance, food quality, affect, perceived price, relationship quality and its association to customer satisfaction and behavioral intentions were formulated. Considerations led to the conclusion that it is appropriate to a restaurant in full-service setting. Max’s Inc., having the highest sales, became the chosen business for investigation.
Applying tests of means and Person’s Correlation to evaluate respondent’s response, results affirmed the existence of relationships within the aforementioned factors. Recommendations to assist Max’s Inc. and other Philippine restaurants in garnering positive behavioral intentions were advised.
Abstract Format
html
Language
English
Format
Accession Number
TU16730
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Recommended Citation
Chuc Choc, L. T., Feliciano, A. G., Tan, G. Y., & Uy, M. K. (2011). A case study on the key factors affecting customers behavioral intentions on Max's Restaurant. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/14767
