01690nam a22001937a 450000100060000000300060000600500170001200800410002904000100007008200230008010000210010324502410012426000510036550200260041652009770044270000240141970000240144370000290146716994OCLRC20260731013050.0260624t        xxu||||| |||| 00| 0 eng d  aOCLRC  aT 647.94 2024 0126  aGighe, Reincy A.  aComparative service quality assessment of selected samgyupsal - concept restaurant in Parañaque City:bbasis for entrepreneuriall, start-up guide./cReincy A. Gighe, Irene M. Balolong, Jeffrey A. Tayugon, & Nika Monique C. Pandaan.  aParañaque City:bOlivarez College,c2025.  aUndergraduate thesis.  a   This study, titled {93}Comparative Service Quality Assessment of Selected Samgyupsal-Concept Restaurant in Parañaque City: Basis for Entrepreneurial Start-Up Guide{94}, evaluates the service quality of Samgyupsal restaurants in Parañaque City to provide a guide for aspiring restaurant owners. Using the DINESERV model and a descriptive research design, the study assesses five key service dimensions: Tangibility, Reliability, Responsiveness, Assurance, and Empathy. The findings indicate that while most dimensions, particularly Tangibility, Reliability, Assurance, and Empathy, are perceived positively and have significant room for improvement, the responsiveness of the staff did not show a statistically significant change. The study concludes that focusing on these key service aspects is crucial for enhancing customer satisfaction and ensuring long-term success in the competitive Samgyupsal market, offering valuable insights for business start-ups.  aBalolong, Irenen M.  aTuyugon, Jeffrey A.  aPandaan, Nika Monique C.