https://hdl.handle.net/20.500.12852/2500 2026-05-05T08:59:25Z 2026-05-05T08:59:25Z Hernia, Chyron Jude M. Dagum, Roland Geff P. Pano, Jan Joshua P. Salcedo, Ma. Sabrina Ynez D. Volcan, Ashley N. https://hdl.handle.net/20.500.12852/3811 2026-05-04T08:00:38Z 2025-05-01T00:00:00Z

Assessing the influence of work environment factors on the performance of the hotel employees in Iloilo City Hernia, Chyron Jude M.; Dagum, Roland Geff P.; Pano, Jan Joshua P.; Salcedo, Ma. Sabrina Ynez D.; Volcan, Ashley N. A conducive work environment significantly influenced successful employee performance. The study focused on examining the impact of various environmental factors such as physical, organizational, and social on the performance of employees in selected hotels in Iloilo City. This comprehensive approach aimed to elucidate the relationship between work environment factors and employee performance in Iloilo City's hospitality industry. There was a lack of localized research addressing how these factors affected productivity and job satisfaction within the hospitality sector, which is crucial for addressing challenges like employee turnover and enhancing organizational performance are the gaps in this study. The study has ninety (90) employees from selected hotels as participants. Participants were selected using convenience sampling to administer questionnaires effectively. A descriptive-correlational method was employed, utilizing a one-shot survey research design. The data collection instrument comprised two parts: a Personal Data Sheet and a Questionnaire Proper. Approval from hotel management was obtained to ensure smooth interactions with the employees. To maintain confidentiality, all questionnaires were securely stored and assigned unique numerical codes. The analysis was conducted using the Statistical Package for Social Sciences (SPSS), guided by an expert statistician to ensure the results' reliability and validity. Various statistical techniques were applied, including frequency counts, percentage analysis, mean, rank, Kruskal-Wallis Test and Mann-Whitney U Test. As a result, there is a significant relationship between the work environment and employee performance in selected hotels in Iloilo City. Abstract only

2025-05-01T00:00:00Z Myint, Jacinth Koley C. Cabaling, Mary June T. Llarvez, Maegan G. Robles, Mitchie M. https://hdl.handle.net/20.500.12852/3800 2026-04-30T03:00:49Z 2025-01-01T00:00:00Z

Exploring the culinary delight of dirty ice cream in Iloilo: Lived experiences of ice cream makers Myint, Jacinth Koley C.; Cabaling, Mary June T.; Llarvez, Maegan G.; Robles, Mitchie M. This study explores the cultural and economic significance of dirty ice cream in Iloilo City, Philippines, a beloved traditional street food deeply rooted in local heritage and identity. A nostalgic treat cherished by both locals and visitors, dirty ice cream embodies community pride and cultural resilience. Through focus group discussions with vendors, makers, and business owners, this research examines their experiences, entrepreneurial practices, and sustainability efforts. Findings reveal that despite challenges such as seasonal income fluctuations, physical demands, and competition with commercial brands, vendors adopt innovative strategies like social media marketing, quality control, and delivery services to remain competitive. Moreover, environmental sustainability is prioritized through the use of traditional ingredients, minimal waste practices, and recycling initiatives. These practices not only preserve the authenticity of dirty ice cream but also align with broader sustainability goals. By documenting these practices, the study contributes to the academic discourse on street food culture, local entrepreneurship, and tourism. It highlights how dirty ice cream functions as both a resilient business model and a cultural symbol, fostering social connections while enhancing Iloilo City’s reputation as a unique culinary destination. These findings underscore its dual role in celebrating local pride and attracting tourist interest, advancing our understanding of the interplay between heritage food and sustainable tourism development. Abstract only

2025-01-01T00:00:00Z Mayordomo, Frenlee Jane P. Abaygar, Andrea Lyn D. Carbon, Emie Rose A. De La Peña, Joddie Cherubin A. https://hdl.handle.net/20.500.12852/3799 2026-04-29T09:03:19Z 2025-02-01T00:00:00Z

Evaluating service quality of DOT accredited fun farms in the First Congressional District of Iloilo: A quantitative study Mayordomo, Frenlee Jane P.; Abaygar, Andrea Lyn D.; Carbon, Emie Rose A.; De La Peña, Joddie Cherubin A. This research study aims to evaluate the level of service quality of the DOT-Accredited Fun Farms in the First Congressional District of Iloilo, focusing on identifying factors that can inhibit farm tourism development and contribute to guest satisfaction. The objective was to determine if there is a significant difference between the demographic profiles of the respondents and the level of service quality of DOT-accredited fun farms in the First Congressional District of Iloilo. Using a quantitative-descriptive research design, data were collected through a one-shot survey from 150 guests across accredited fun farms. A researcher-made questionnaire, inspired by the SERVQUAL model, measured various aspects of the guests' experiences. Data were analyzed using SPSS software, with assistance from a statistician. The service quality dimensions evaluated include Accessibility (4.4133), which encompasses the availability of ample seating, public options, and signage; Amenities (4.3600), which highlight comfortable resting areas and overall cleanliness; Accommodation (4.3067), which pertains to staff professionalism; Activities (4.2467), which exceeded guests’ expectations for enjoyment and entertainment; and Attractions (4.7600), praised for the atmosphere and surroundings. The results revealed no significant differences in service quality perceptions based on demographics such as sex, age, education, occupation, or income, as all p-values were above 0.05. This suggests that guests’ evaluations of service quality are consistent across these demographic profiles. Overall, the findings imply that service quality at DOT-Accredited Fun Farms generally meets or exceeds guest expectations, with no demographic factors influencing satisfaction levels. Abstract only

2025-02-01T00:00:00Z Contador, Chiv Loela Amor G. Cajayon, Luniel John A. Nares, Kimberly P. Siatan, Djan Paulo S. Sobretodo, Ellah Marie S. https://hdl.handle.net/20.500.12852/3788 2026-04-08T04:00:30Z 2025-05-01T00:00:00Z

Menu item popularity: A quantitative examination of customer preferences in restaurants Contador, Chiv Loela Amor G.; Cajayon, Luniel John A.; Nares, Kimberly P.; Siatan, Djan Paulo S.; Sobretodo, Ellah Marie S. This study examined customer preferences regarding menu item popularity in selected restaurants along Lopez Jaena Street, Jaro, Iloilo City. Understanding these preferences is essential for restaurant success, as factors such as food quality, service quality, atmosphere, and price influence customer satisfaction and business performance. A quantitative descriptive research design was employed, using a one-shot survey method. The participants included customers aged 18 to 59 years old dining in four selected restaurants. Quota sampling ensured a representative number of respondents per restaurant. Data were collected through a validated questionnaire structured with a five-point Likert scale to assess key preference factors. The data-gathering process involved distributing questionnaires to diners while ensuring ethical considerations such as informed consent and confidentiality. Data were processed and analyzed using SPSS, applying descriptive statistics (frequency, mean, and standard deviation) and inferential tests (ANOVA and t-tests) to determine significant differences based on demographics. Findings indicated that food quality was the most influential factor in customer preferences, followed by service quality, atmosphere, and price. Significant differences were observed across age, sex, marital status, educational attainment, income level, and visit frequency. The study concludes that understanding these factors helps restaurants tailor their offerings, enhance customer satisfaction, and contribute to sustainable business growth. Abstract only

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