TY  - BOOK
AU  - Angeles, Ariane G.; Brilliantes, Maria Theresa I.; Cruz, Fatima Renejane V.; and Salcedo, Rio Bernice G.
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SN  - 2
PY  - 2013///.46
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KW  - 
KW  - 2
KW  - 0
KW  - 6
KW  - 20
N1  - Undergraduate Thesis: (BS in Hotel, and Hospitality Management) - Pamantasan ng Lungsod ng Maynila,  2013; 5
N2  - ABSTRACT:  The indicators of preferences of the consumers are the bases of a commercial establishment. It is necessary for every institution to have food and beverage providers that suit their dining selection. To improve the dining facilities inside the University, the research study intended to know the dining preferences of PLM students, faculty and non-teaching personnel. The study also sought to answer the following questions: 1) What are the indicators of preferences of the PLM Community regarding their dining experience?, 2) What is the primary concern among the various indicators that widely affect both the consumers and the food caterers inside the University?, and 3) What are the effective ways the management can do to improve the food establishment inside the campus? The study involved three hundred seventy-nine (379) respondents consisted of undergraduate  students,  faculty members and non teaching personnel. Arithmetic mean and percentage were used to treat the data gathered. The study revealed that the following indicators of preferences are the quality of food, price or the value for money, quality of services offered, location or convenience, image or the status  of eatery, word of mouth or recommendation of a friend and advertising or sales promotion. Quality food was considered the most prominent factor by the majority of students. The food and beverage providers must offer more affordable meals, proper food handling and sanitation and changing the menu selection every week to improve the services offered for the benefit of the establishment and the patrons
ER  -