* PERCEPTION OF CUSTOMERS ON THE QUALITY OF FOOD SERVICES OFFERED BY SELECTED RESTAURANT
The researcher choose bar and grill as a food service establishment that they will use in determining. The service quality it provides because many of the restaurant found in Bulacan is bar and grill. The service quality of some of the bar and grill restaurants found in Bulacan has been observed to be poor and unsatisfying to other customers. The causes must be found on the remedial measures may be done. The researcher will use the SERVQUAL instrument developed by Mr. Eduardo Castro of College of Engineering in Bulacan state University.
* THE CURRENT BUSINESS STATUS OF THE RECOVERY ROOM RESTAURANT AND BAR : AN ASSESSMENT
This study focused on the analysis of the current business status of the recovery room restaurant and bar. It is primarily to develop innovative management policies and new marketing strategies that should be done and implement to improve the operations management of the establishment. This also aime to improve the current business status of the recovery room restaurant and bar to achieve customer loyalty, to achieve total customer satisfaction, to boost productivity among their employees, to assume financial stability and to boost sales and beat the competitions. The respondents of the are the recovery room restaurant and bar top management level, personnel and customers.
* THE ACCEPTABILITY OF DOUGHNUT ON A STICK AS A HEALTHY STREET FOOD OPTION
The focus of the study was to determine the acceptability of donut on a stick as a healthy-street food option. The respondents of the study were the students of all school level like nursery, elementary, highschool and college. The selection was done at random basis. Other respondents were passer’s by that includes parents, instructors or professor and other individual that were not classified as students to assure how effective and... [continues]
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