https://hdl.handle.net/20.500.12852/3748 Sat, 14 Nov 2026 08:40:04 GMT 2026-11-14T08:40:04Z https://hdl.handle.net/20.500.12852/3920 The servicescape and customer behavior in a local restaurant in Iloilo City Madamba, Paul Henry C.; Lavente, Sidney B.; Escanillas, John Reynel V.; Mago, Nathan B., Jr.; Quiñon, Nathaniel Kent R. This study examined the relationship between servicescape in terms of interior and exterior design and customer behavior in terms of cognitive and affective response. This study aimed to the describe the profle of the participants and determine the significant differences in servicescape and customer behavior when participants are grouped according to age, employment status, marital status, and sex. The participants were the customers in a local restaurant in Jaro, Iloilo City from May to June 2023. Purposive sampling was used as a means of selecting the participants. The data was gathered using the researcher-made questionnaire, which consisted of questions pertaining to servicescape and customer behavior. The participants were provided the questionnaires in the restaurant. SPSS was used to statistically analyze the data. For descriptive statistics, frequency, percentage, and mean were used. For inferential statistics, Mann Whitney U-test, Kruskal Wallis H-test, and Spearman Rank Correlation were used. The questions and the whole questionnaire were checked by the three experts for the purposes of validity and reliability. The results showed that customers view the restaurant’s servicecape to be excellent and their customer behavior is positive. Furthermore, it was concluded that there is a significant relationship between servicescape in terms of interior and exterior design and customer behavior in terms of cognitive and affective response. Abstract only Sat, 01 Jul 2023 00:00:00 GMT https://hdl.handle.net/20.500.12852/3920 2023-07-01T00:00:00Z https://hdl.handle.net/20.500.12852/3850 Online food delivery service provider preferences of business administration students in a private higher institution Bernabe, Michael Angelo M.; Daquil, Christian Jade B.; Ramos, Shekeinah A.; Sabio, Zyrah Jane M.; Santoyo, Abe C. Jr.; Sia, Erika Mae C. This study sought to determine preference for Online Food Delivery Service Provider among Business Administration Students of a Private Higher Education Institution. The respondents were the business administration students of a Private Higher Education Insitution and the researchers hypothesized that there was no significant difference in the preference for online food delivery service provider in terms of service quality, convenience, time and delivery, and promotions and discounts when the respondents are grouped according to sex, year level, residence and monthly family income. The researchers used the descriptive research design and respondents were given questionnaires to monitor the preference for online food delivery service providers among business administration students in terms of service quality, convenience, time and delivery, and promotions and discounts. The data gathered was tallied and analyzed. The study revealed that preference on online food delivery service providers in terms of service quality, convenience, time and delivery, and promotions and discounts when taken as a whole, the findings show that business administration students have high preference for online food delivery service providers. They have moderate preference for online food delivery service providers in terms of service quality while they have a very high preference in terms of convenience. On the other hand, they have high preference for online food delivery service providers in terms of time and delivery, and promotions and discounts and so with the findings being said, the researchers recommended, to be mindful in ordering food online, they should consider factors in determining online food delivery services such as convenience, quality of service, availability of food, price, customer review, promotions and discounts and the behavioral aspect of the delivery driver. They might also consider searching further about the factors that could help them fulfill their satisfaction. Abstract only Wed, 01 Jun 2022 00:00:00 GMT https://hdl.handle.net/20.500.12852/3850 2022-06-01T00:00:00Z https://hdl.handle.net/20.500.12852/3849 Online marketing strategies adopted by selected micro restaurants in Pavia, Iloilo, amidst COVID-19 pandemic Aguiles, Zyrel M.; Bataclit, Jessica P.; Constantino, Airelle Gae V.; Galido, SJ Von A.; Sorongon, Kirbie Keith S. The study aims to determine the online marketing strategies adopted by selected micro restaurants in Pavia, Iloilo, amidst the covid-19 pandemic. The study’s respondents were micro restaurant owners from the selected micro restaurants in which the respondents were approached on a purposive basis. Purposive sampling was demonstrated to the respondents to select micro restaurant proprietors whose availability and outlook are consistent with the study. In this study, the researchers used a research-made questionnaire as the data gathering instrument. Due to Covid-19 restrictions, it was conducted online, which includes the purpose of research, the risks, the benefits, the statement of confidentiality, the ownership of the data, the right to ask questions, and voluntary participation. In Pavia, Iloilo, sixty (60) chosen micro restaurant owners responded. There are 26 respondents in the commercial area and 34 in the residential region. Sixty micro restaurant owners all participated in the survey. The research questionnaire was made up of questions that the researchers had created to see if there were any notable differences in the online marketing approaches used by particular micro restaurants in Pavia, Iloilo, during the COVID-19 outbreak. Data were examined using frequencies, mean, and standard deviation for descriptive statistics, the Kruskal- Wallis Test for independent samples, and the Mann-Whitney Test. Items were designed to influence restaurants via social media. Testing for dependability and validation was done on the instruments. Tables were used to display the results. A description of the study, the results of the inquiries, the researcher's conclusions, and recommendations make up the chapter's conclusion. Abstract only Sat, 01 Jan 2022 00:00:00 GMT https://hdl.handle.net/20.500.12852/3849 2022-01-01T00:00:00Z https://hdl.handle.net/20.500.12852/3848 Risk management strategies of small food enterprises in the Municipality of Cabatuan, Province of Iloilo Crisme, Josefa Gloribeth; Camponion, Jessa C.; Casidsid, Shera Liegh D.; Llano, Daniel Angelo O.; Yanson, Kaye G. This study was conducted to identify the risk management strategies of small food enterprises in the Municipality of Cabatuan in the province of Iloilo. The primary goal of this study is to identify the risk management strategies that the business owners of small food enterprises practiced especially during the COVID-19 pandemic. The data was gathered through the use of semi-structured interviews wherein a predetermined set of open questions was discussed, furthermore, this instrument brought convenience for the researchers to explore particular themes or responses. In this study, a qualitative research design was used by the researchers to better understand the thoughts, ideas, and experiences of the participants. The phenomenological approach was chosen by the researchers as their framework of study because this method is best used in interpreting human experiences and it best captures the meaning that each participant derives from their experiences. Coding was also used to collect important data. This study identified five major themes; Food SMEs Mitigation Strategies, Adaptive Strategies of Food SMEs, Effects of COVID-19 to Food SMEs, Operating a Business Amidst the Pandemic, and Consumer Behavior During the Pandemic. The results show that the risk management strategies of small food enterprises according to the participants of this study are the following: First, they identified the business threats that occur in their business operation and then they analyzed the situation and create a possible solution. The last step will be followed by monitoring the action that they made and waiting for the feedback. Abstract only Thu, 01 Sep 2022 00:00:00 GMT https://hdl.handle.net/20.500.12852/3848 2022-09-01T00:00:00Z