A case study on the key factors affecting customers behavioral intentions on Max's Restaurant

• Main Authors: Chuc Choc, Lance Derrick T., Feliciano, Albert Gene G., Tan, Gaile Bernadine Y., Uy, Michelle Valerie K.
• Format: text
• Language: English
• Published: Animo Repository 2011
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/14767
• Institution: De La Salle University

The Philippines tourism escalated and simultaneously increased its GDP. Consequently, it caused a boom in the hotel and restaurant industry. Since vast employment and commerce came from the restaurant sub-sector, companies within that sub-sector were examined. Through research, the study of key factors: service encounter performance, food quality, affect, perceived price, relationship quality and its association to customer satisfaction and behavioral intentions were formulated. Considerations led to the conclusion that it is appropriate to a restaurant in full-service setting. Max’s Inc., having the highest sales, became the chosen business for investigation. Applying tests of means and Person’s Correlation to evaluate respondent’s response, results affirmed the existence of relationships within the aforementioned factors. Recommendations to assist Max’s Inc. and other Philippine restaurants in garnering positive behavioral intentions were advised.