05265nam a22001817a 450000100060000000300060000600500170001200800410002904000100007008200180008010000240009824501320012226000480025450200250030252047160032770000240504370000160506710331OCLRC20260730103808.0230220t        xxu||||| |||| 00| 0 eng d  aOCLRC  aT 647.94 2008  aBotardo, Felix III.  aA comparative study on customer satisfaction f three Pizza Hut restaurants/cFelix Botardo III, Mayette Nepomuceno, Norie Aure.  aParañaque City:bOlivarez College,c2008.  aUndergraduate Thesis  aThis study aimed to determined the customer's satisfaction in pizza hut restaurants. In particular, this study Sought to answer the following questions:    1. What is the profile of the respondents in terms of age?    2. What is the profile of the respondents in terms of gender?    3. To what extent are the customers satisfied with the food quality of these Pizza Hut Restaurant?    4. To what extent are the customers satisfied with the service quality of these Pizza Hut Restaurant?    5. What conclusion can be given as to the comparison done among the three Pizza Hut Restaurant?    The respondents of the study were the customer itself in the restaurant regardless of their age and status. The researchers also chose some respondents which are not actually dining inside the restaurant but only near the premise with the consideration that they have past dining experienced in any of the three Pizza Hut branches included in the study. Respondents were a mixture of patrons or regulars, first timers and common diners, although it is no longer specified in number or categorized in groups as the researchers believed that it is no longer significant to do so. In order to pursue the study, the researchers chose and accumulated a total of ninety individual respondents and was equally divided in the three respective Pizza Hut branches, which is thirty for each branch. By this, the data were collected, represented the typical similarities and dissimilarities of the service of each restaurant presented in view of the customer satisfaction.    The purpose of this study is to determine which of the three Pizza Hut branches located at SM City Sucat, Shell Sucat and Olives Plaza brings out customer satisfaction by conducting a survey through distribution and collection of questionnaires inside and outside the restaurants from randomly chosen individual respondents. The research strategy was to collect data from the respondents in different days of the month to ensure variance in the respondents, if not their responses, covering thirty pieces of questionnaires for each branch until the completion of the survey in one month's time.     The research comes up with three tables of data, one for eachbranch; and these collected data's are analyzed, summarized and presented using a Likert scale which to the belief of the researchers can accurately give out comparison and is most likely to serve the purpose of the study.    Based from the findings of this study, after the customers responded the data were carefully analyzed, weighed and compared. The researchers have come to the conclusion that SM City Sucat branch had the most satisfied customers as based on the three tables presented in Chapter IV. SM City Sucat branch had two points strongly agreed by the respondents in terms of overall excellence in service. Shell Sucat branch, to came second in quality of services offered for respondents also have strongly agreed that their dining experience was a good value which is considerably an extra plus points for service. Lastly, Olives Plaza branch came up short from overall responses, but they had their peak coming from friendly staffs.    The researchers also came to a conclusion that the three branches all can still differ from each other in terms of service and quality after the comparison of the three branches presented. Although Pizza Hut Company only offers one standard in quality.    From this study and the data presented, all customers agreed that the quality and service of the Pizza Hut passed their standard. But, considered the number of respondents in this research, the researchers cannot conclude that the same result will be derived if data's were taken from a large scale of respondents.    Arising from the conclusion drawn from the data presented these are the following recommendations formulated:    1. Employees must keep in their minds that majority of their customers    come to dine and expects that their needs be served according to pay.    2. Staff continuous training and orientation should be conducted regularly so    that the employee won't forget their intentions in bringing out the best service.    3. Employees should have a long patience and courtesy in handling complaints and be sincere and sensitive in making quick actions in solving problems.    4. All employees must always strive and help each other hand in hand to achieve    the company's goal, in giving out quality service in particular.  5. Managers as well should see to it that all the staff will perform as effective as to what a company wishes their employees would.    6. Maintain the good qualities, the company already posses. But still always give room for improvement.    aNepomuceno, Mayette  aAure, Norie