Brainelyn M. Carreon | Maricar S. Ledesma | Christian Marvin P. Drije | Wilma Weng P. Casalme
Discipline: Hotel and Restaurant Management
The study identified the level of customer satisfaction on food and service quality offered at Mang Inasal Restaurant. Food quality was examined in terms of appearance, taste, temperature, portion size, texture and doneness while service quality was looked into in terms of reliability, responsiveness, assurance, empathy and tangibility. Customer respondents were selected using quota sampling technique.
ISSN 1908-3866 (Print)
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