https://hdl.handle.net/20.500.12852/2969 2026-05-05T08:43:59Z https://hdl.handle.net/20.500.12852/3811 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 https://hdl.handle.net/20.500.12852/3788 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 2025-05-01T00:00:00Z https://hdl.handle.net/20.500.12852/3783 School-based cafeteria: A quantitative analysis Pacardo, Tescca Lorraine P.; Cataloctocan, Lexter P.; Sabino, Mackaylha Joy M.; Siocon, Jona Marl Grace E. This study examines the efficiency of the school-based cafeteria, with a focus on areas like food preparation, inventory management, food waste management, food storage management, and equipment. In assessing these elements, the research hoped to determine strengths and weaknesses as they existed and how to align practices in the cafeteria to meet industry standards. Results indicated that although the cafeteria has standard food safety and hygiene procedures, better standardization, technological implementation, and more organized inventory and food waste management systems are required. The research also investigates how practicum life in the cafeteria enhances the Hospitality Management student learning outcomes and fills the gap between the theoretical and actual application. Findings are used as a starting point for actionable suggestions for cafeteria personnel, hospitality management students, administrators, the academe and future researchers. The findings not only encourage operational improvements but also assist in the building of industry-specific skills for work, equipping them to perform professional duties in food service operations. Abstract only 2025-05-01T00:00:00Z https://hdl.handle.net/20.500.12852/3760 Acceptability of taro (Colocasia esculenta (L.) Schott) in gnocchi Uy, Pauline Grace T.; Calma, Francesca Patreece C.; Cerillo, Krystal Kate A.; Debuque, Marielle Elesa L.; Peñol, Bernadette Joy N. This study explores the viability of incorporating Taro <i>(Colocasia Esculenta (L.) Schott)</i> into Gnocchi, aiming to assess its acceptability. Objectives include profiling respondents by sex and age, evaluating Taro's impact on Gnocchi's texture, appearance, consistency, flavor, and overall acceptability, and examining potential differences across demographic groups. Employing a quantitative approach with a descriptive-comparative design, the research compares traditional potato Gnocchi with Taro-enriched variants. The sample comprises 50 College of Business and Accountancy students, aged 19-22 and above, who voluntarily participated. Questionnaires serve as the primary data collection tool. Results indicate widespread acceptability of Taro- infused Gnocchi across gender and age categories, with no significant variations observed. The study's significance lies in its implications for consumers, farmers, entrepreneurs, governmental agencies, academia, and future researchers. It expands consumer choices, promotes local farming of Taro, fosters culinary innovation, informs policy-making, contributes to academic knowledge, and provides a foundation for future research on Taro utilization in culinary applications. The research underscores the promising acceptability of Taro in Gnocchi, suggesting opportunities for culinary experimentation and agricultural development. With favorable responses across demographics, Taro presents a sustainable alternative for food production and consumption. Its significance extends to various sectors, emphasizing the importance of exploring alternative food sources for a sustainable future. Abstract only 2024-06-01T00:00:00Z