Level of Student's Satisfaction of TSU Cafeteria Services
LEVEL OF STUDENT’S SATISFACTION OF TSU CAFETERIA SERVICES
A Research Study Presented
To the Faculty of
Tarlac State University College of Business and Accountancy
In Partial fulfillment of the Requirements
For the course of
Bachelor of Science in Business Administration
Major in Marketing Management
Mr. Renato Mercado
_________________________
Professor
Mrs. Daisy Medrano
_________________________
Adviser
LEVEL OF STUDENT’S SATISFACTION OF TSU CAFETERIA SERVICES
A Research Study Presented
To the Faculty of
Tarlac State University College of Business and Accountancy
In Partial fulfillment of the Requirements
For the course of
Bachelor of Science in Business Administration
Major in Marketing Management
Prepared by:
Yumul, Abviel G.
Longga, Rodelia B.
Dimal, Ivee Crystal G.
Mariano, Charolyn Q.
Sotto, Leilani M.
Pangilinan, Shelley S.
Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
Many of the universities and colleges have food service operations that are providing many variety food options and delivering flesh, healthy, tasty ingredients in a way that please the students. Some of the university and college have different type of food service operations: managed service company concept representing a franchised restaurant brands, or a self-branded restaurant concept. According to the restaurant and institution survey, the survey found that 59% of university operators offered self-created food service brands, while 68% have national brands; 43% operate regional brands and 57% offer manufacturer-branded outlets (Matsumoto, 2002).
In recent years, college and university food services have experienced many changes that have affected management styles, board plans, payment method, menu concepts, and service styles. These changes are in response to the demands of a student as a customer base that is diverse in demographic characteristics, such
A Research Study Presented
To the Faculty of
Tarlac State University College of Business and Accountancy
In Partial fulfillment of the Requirements
For the course of
Bachelor of Science in Business Administration
Major in Marketing Management
Mr. Renato Mercado
_________________________
Professor
Mrs. Daisy Medrano
_________________________
Adviser
LEVEL OF STUDENT’S SATISFACTION OF TSU CAFETERIA SERVICES
A Research Study Presented
To the Faculty of
Tarlac State University College of Business and Accountancy
In Partial fulfillment of the Requirements
For the course of
Bachelor of Science in Business Administration
Major in Marketing Management
Prepared by:
Yumul, Abviel G.
Longga, Rodelia B.
Dimal, Ivee Crystal G.
Mariano, Charolyn Q.
Sotto, Leilani M.
Pangilinan, Shelley S.
Chapter 1
THE PROBLEM AND ITS BACKGROUND
Introduction
Many of the universities and colleges have food service operations that are providing many variety food options and delivering flesh, healthy, tasty ingredients in a way that please the students. Some of the university and college have different type of food service operations: managed service company concept representing a franchised restaurant brands, or a self-branded restaurant concept. According to the restaurant and institution survey, the survey found that 59% of university operators offered self-created food service brands, while 68% have national brands; 43% operate regional brands and 57% offer manufacturer-branded outlets (Matsumoto, 2002).
In recent years, college and university food services have experienced many changes that have affected management styles, board plans, payment method, menu concepts, and service styles. These changes are in response to the demands of a student as a customer base that is diverse in demographic characteristics, such