Dining Preferences of Mall-Goers in Bohol
DOI:
https://doi.org/10.24203/t55srp28Keywords:
Dining Preferences, Food Variation and Taste, Service Personnel, Price, Ambience, BoholAbstract
The study is to assess the level of preference in dining establishments of mall-goers in Bohol. Specifically, the study sought to answer the respondent’s profile in terms of the age, gender, nationality and income. Moreover, the perceived level of preference of mall-goers and problems encountered during their dining experience, the significant relationship and difference between their profiles and level of preference were assessed. In the views thereof, the study would propose a program to retain customer satisfaction and loyalty in the service offered by establishment.
This study utilized descriptive-correlational method of research using a survey questionnaire to determine the level of preference of customer in dining establishments. The sample size was 50 mall-goers using purposive sampling. The locale of the survey was in Tagbilaran City as a hub of commerce and lone city of the province of Bohol where we can find the Island City Mall. The survey used a researcher made survey questionnaire which was composed of three parts: profile, level of preference of mall-goers in terms of food variation and taste, service personnel, price and ambience based on the Likert rating scale. Treatment of data were done using frequency count and per cent distribution; weighted mean and ranking; regression; and one-way ANOVA.
Results showed that most of the respondents were young adults with ages below 20 years old, mostly were females and Asian with below P10, 000.00 income. Furthermore, it showed that customers have problems with the staffs because of their slow and not good service. This amplified the hypothesis that there is a significant relationship between the respondent’s profiles in terms of age, gender, and nationality with their level of preference, and there is a significant difference between the respondent’s profile in terms of income and their level of preference. It was concluded that respondents highly preferred all of the attributes in a dining establishment in terms of food variation and taste, service personnel, price, and ambience. Finally, with the findings of the study, it was recommended that management should conduct seminars and trainings for job enrichment, motivational patterns and goal consciousness for food and drink provision.
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