Manuscript G7 (Papasa!)

REVISIT INTENTION AMONG UNLIMITED KOREAN
Revisit intention among unlimited korean barbeque restaurant customers in

quezon city
Mary Cris S. Torrejas1,2,3, Camila Ysabel P. Garrido1,2,3, Hannah Mae Lacerna1,2,3, Jasmin M.
Sucgang1,2,3, Jomar P. Ferrer1,2,3, Lyzza Angela A. Pama1,2,3, Mikaella Jazz Q. Roldan1,2,3,,
Vanessa Nepomuceno1,2,3,4
1
College of Hospitality and Institutional Management
2
Research Development and Innovation Center
3
Our Lady of Fatima University
4
Dr. Vanessa Nepomuceno
May 2023
Endorsement
This thesis entitled: “Revisit Intention Among Unlimited Korean Barbeque Restaurant
Customers in Quezon City” prepared by Mary Cris S. Torrejas, Camila Ysabel P. Garrido,
Hannah Mae Lacerna, Jasmin M. Sucgang, Jomar P. Ferrer, Lyzza Angela A. Pama, and Mikaella
Jazz Q. RoldanofBSHACLO 3-YA-1, in partial fulfillment of the requirements for the degree
Bachelor of Science in Nursing has been examined and now recommended for Oral Examination.

Adviser
This is to certify that the thesis entitled “Revisit Intention Among Unlimited Korean
Barbeque Restaurant Customers in Quezon City” prepared and submitted by Mary Cris S.
Torrejas, Camilla Ysabel P. Garrido, Hannah Mae Lacerna, Jasmin M. Sucgang, Jomar P. Ferrer,
Lyzza Angela A. Pama, and Mikaella Jazz Q. Roldan of BSHACLO 3-YA-1, are ready for the
Oral Examination.
Panel Member Panel Member
This is to certify that the thesis: “Revisit Intention Among Unlimited Korean Barbeque
Restaurant Customers in Quezon City” prepared and submitted by Mary Cris S. Torrejas, Camila
Ysabel P. Garrido, Hannah Mae Lacerna, Jasmin M. Sucgang, Jomar P. Ferrer, Lyzza A. Pama,
and Mikaella Q. Roldan of BSHACLO 3-YA-1 , together with other relevant documents in
compliance to the requirements of the RDIC and their RESH 311 course.
Certificate of Originality
We hereby declare that this thesis is our own work and that, to the best of my knowledge and
belief, it contains no material previously published or written by another person nor material to
which to a substantial extent has been accepted for award of any other degree or diploma of a
university or other institute of higher learning, except where due acknowledgement is made in the
text.
We also declare that the intellectual content of this thesis is the product of our work, even though
we may have received assistance from others on style, presentation and language expression.
Mary Cris S.Torrejas

Principal Investigator
Members:
Camila Ysabel P. Garrido
Hannah Mae Lacerna
Jasmin M. Sucgang
Jomar P. Ferrer
Lyzza Angela A. Pama
Mikaella Jazz Q. Roldan
Date Signed:
2023
Contents
Endorsement i
Certificate of Originality ii
Table of Contents iii
List of Tables iv
List of Figures vii
List of Appendices viii
Abstract 1
1.0 Introduction 2
2.0 Background of the study 3
2.1 Theoretical framework 4
2.2 Literature Review 4
2.2.1 Food Quality 4
2.2.2.1 Food Freshness 5
2.2.1.2 Food Presentation 5
2.2.2 Service Quality 6
2.2.2.1 Restaurant Environment 6
2.2.2.2 Cleanliness 6
2.2.3 Customer Satisfaction 7
2.2.4 Ambient Scent 7
2.2.4.1 Revisit Intention 8
2.5 Research Simulacrum 9
2.6 Research Questions and Hypothesis 10
2.6.1 Research Question 1 10
2.7 Hypothesis 10
3.0 Research Method 10
3.1 Research Design 10
3.2 Research Locale 11
3.3 Population and Sampling 11
3.4 Research Ethics 11
3.5 Research Instrument 12
3.6 Data Collection 13

3.7 Data Analysis 13
3.7.1 Frequency and Percentage 14
3.7.2 Weighted Mean 14
3.7.3 Pearson Correlation 15
4.0 Results 20
4.1 Demographic profile of the respondents 20
4.2 Assessment of the Respondents on Service Quality in terms of 5 Dimension of the
Service Quality 21
4.3 Significant Difference in the Assessment of the Respondents When Grouped
According to Age, Gender, Educational Attainment, and Frequency of Visit 24
5.0 Discussion 30
5.1 Demographic Profile of respondents 30
5.1.1 Age 30
5.1.2 Gender 30
5.1.3 Educational Attainment 31
5.1.4 Frequency of Visit 31
5.2 Assessment of the Respondents on Service Quality in Korean Samgyeopsal
Restaurants in terms of 5 Dimensions of the Service Quality 33
5.2.1 Reliabilty 33
5.2.2 Assurance 33
5.2.3 Tangibility 33
5.2.4 Empathy 34
5.2.5 Responsiveness 34
5.3 Significant Difference in the Assessment of the Respondents When Group
According to Age, Gender, Educational Attainment, and Frequency of Visit 34
Conclusion 35
Recommendation 35
References 38
Appendices 42
List of Tables
Table 1: Demographic profile of respondents 18

Table 2: Evaluation of the respondents on the service quality of Unlimited
Korean Barbeque Restaurant 19
Table 3: Service quality of Unlimited Korean Barbeque Restaurant 20
Table 4: Revisit intention 21
Table 5: Demographic Profile of Respondents 22
Table 6: Assessment of the Respondents on the service quality of
Unlimited Korean Barbeque Restaurant 22
List of Figures
Figure 1: SERVPERF Theoretical Framework 5
Figure 2: Research Paradigm 9
List of Appendices
Appendix A: Title Approval 26

Appendix B: Research Locale 28
Appendix C: Research Questionnaire 29
Appendix D: Pilot Study 32
Appendix E: Actual Study 33
Appendix F: Consent Form 34
Appendix G: Ethics Certificate 44
Appendix H: Tally Sheets 45
Appendix I: Statistician Certificate 51
Appendix J: Research Timeline 52
Appendix K: Research Budget 53
Appendix L: About the Researcher 54
Revisit intention among unlimited korean barbeque restaurant customers in quezon city
Mary Cris S. Torrejas1,2,3, Camila Ysabel P. Garrido1,2,3, Hannah Mae Lacerna1,2,3, Jasmin M.
Sucgang1,2,3, Jomar Ferrer1,2,3, Lyzza Angela A. Pama1,2,3, Mikaella Q. Roldan1,2,3,,
Vanessa Nepomuceno1,2,3,4
1
College of Hospitality and Institutional Management
2
Research Development and Innovation Center
3
Our Lady of Fatima University
4
May 2023
Abstract
1
1.0 Introduction
Theme restaurants are rapidly growing in popularity due to their appeal to people.
They are special in that they provide a completely unique atmosphere, creating a
memorable experience for patrons that extend beyond simply a good meal. All
restaurants strive to offer a pleasurable experience, but theme restaurants stand out
through the innovative design elements and marketing techniques that bring about a truly
extraordinary environment for the customers. Taste, variety, temperature, appearance,
quantity, and freshness all come into play when considering the quality of a dining
experience. (Simpson, R.J., 2013). The foodservice sector in the Philippines is expanding
at a rapid rate, causing individuals to become eager to be part of it. Despite the fact that
Filipinos are deeply admiration by Korean culture, music and cuisine, there appears to be
no slowing in the popularity of K-barbecue restaurants and fried chicken joints. In the
trend of Korean-influenced items are baked desserts, treats, and dishes (Food industry
Trends, 2022). Nowadays, most trend theme restaurant can be visit all over the city and
even in the province, you can visit and enjoy are Korean barbeque or most famous being
called “Samgyeopsal”. Filipinos tend to enjoy their bonding, celebrate or anything
occasion you can count, you can see them most of the time visiting Samgyeopsal
enjoying Korean barbecue involves a communal experience of grilling a variety of meats,
including beef, pork, chicken, and vegetables at a tabletop, equipped with a gas.
The raising numbers of customers were saw 80 percent in Korean restaurants
theme were seen during last decades. Samgyeopsal's increasing popularity in the
Philippines is attributed to the family-oriented aspect of the meal, the budget-friendly
packages, and the overall pleasant experience provided by the Philippine-based
Samgyeopsal restaurants (Ong, A.K., et al, 2022). Running a theme restaurant like this
will surely make your own money rapidly, the restaurant will be most visited by younger
generations like Gen Z or millennials. Restaurants must provide customers with a cozy
and hygienic atmosphere, in addition to offering a diverse range of options with
delicious, wholesome and reasonably priced meals. Staff must also have communication
and hospitality skills in order to truly satisfy their guests and give them a comprehensive
insight into Korean culture and tradition. But, the challenging of this kind of theme
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restaurant had lots of competitors, and seeing only in the Quezon City Korean barbeque
selling are side by side. It create a competition were most customers revisit who will
satisfied what they are looking that are affordable, kdrama vibes, instagramable and
quality of the foods. (Benedict, A. 2022)
The objectives of this study to know the behavioral, factors and satisfaction of
customers, why would they revisit themed restaurants, what they are looking for. The
theme of the restaurant will have a direct influence on how consumers decide to purchase
again in the future. According to (Rahadi, 2011) Creating customer loyalty begins with
three essential elements. Operational Excellence, such as providing reliable goods at an
affordable price with effortless purchase process. Customer Intimacy, where the target
audience is precisely segmented and then catered to with personalized offerings. Lastly,
Product Leadership, which is accomplished through offering cutting-edge products and
services.
2.0 Background of the study
The researchers applied the SERVPERF model by (Cronin and Taylor, 1992). This
framework demonstrates one way to determine customers' intentions for returning to theme
restaurants. By appropriately addressing the needs and expectations of the customer and offering
services that are in line with industry standards, customer satisfaction can be obtained. One of the
most crucial factors in premium customer retention is service quality. Most businesses regularly
check the quality of their services to make sure that their customers are satisfied and are more
likely to return. Physical environment, a majority of this empirical research has concentrated on
only one or a few unique physical environmental aspects (e.g., music and ambiance) with
different insights into the essential impact of physical environmental factors on customer
satisfaction and customer loyalty. Customers who had a great dining experience will have good
behavioral intentions, such as promoting the establishment to others, spreading the word about it,
or sticking with it, which will eventually result in a desire to revisit and return (Boulding et al.,
1993; Reichheld & Sasser, 1990).
2.1 Theoretical/ Conceptual Framework
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Figure 1. SERVPERF Theoretical Framework

In this model, there are five dimensions of service quality reliability, assurance, empathy,
tangibles, and responsiveness are commonly used when evaluating the service quality. They
propose that all of these dimensions significantly enhance customer satisfaction. It is believed that
if the employees of financial institutions display trustworthy behavior, the satisfaction level of
customers can be enhanced significantly. It may also positively influence the repurchase intention
of customers. The theory developed by Khan and Fasih relates to the study that the researchers
are aiming to fulfill as it shows how much value does customer satisfaction contributes to the
success of a business, particularly in a food business like the Unlimited Korean Barbeque
199 ,and through that framework, researchers may find out which dimensions of service quality
need to improve for customer satisfaction in Unlimited Korean Barbeque 199.
2.2 Literature review
2.2.1 Food Quality
Food quality can be an important element in theme restaurants but there is no consensus
on the individual attributes that constitute food quality. Therefore, all the food attributes are
lumped together in only one variable that is food quality (Sulek & Hensley, 2004). According to
Grunert (2005), the food quality attributes are depending on the food type and the individual’s
food preference itself because the food attributes that constitute quality 2000 may change over the
time as well in the consumer’s mind. Generally, in consumers’ food perception and food choice
decision, quality is one of the important elements (Grunert, 2005; Rohr, Lu’ddecke, Drusch,
Muller, & Alvensleben, 2005). Consumers prefer products of high quality including the choice of
4
food that they are consuming. Thus, consumers need to understand their own quality perception
as they usually will make purchasing decisions on these beliefs (Rijswijk et al., 2008).
In addition, in term of deciding on a theme restaurant, food quality plays an important
role and it has consistently been shown as one of the core attributes that customers consider
(Sulek et al., 2004). Research by Vangvanitchyakorn (2000) revealed that quality of food is the
most important factor in consumer's evaluation on different categories of restaurants. According
to Peri (2006), food quality is an essential element that restaurants must provide in order to fulfil
the customer’s needs and satisfaction.
2.2.1.1 Food Freshness
The concept of freshness is associated with the main component that is sensory properties
that including firm, crisp, crunchy texture, appropriate and bright colour, absence of visual
defects and absence of off- or stale flavours (Peneau, 2005). In term of food attribute, freshness is
the essential sensory element that interacted with the factors such as taste, smell and sight
(Delwiche, 2004). Generally, freshness also refers to the fresh and physical state of food that
appear to be related to the food properties such as crispness, juiciness, and aroma (Peneau,
Hoehn, Roth, Escher, & Nuessli, 2006).
In terms of the quality factors, freshness should be focused by the management team in
the theme restaurant industry in order to serve their customer at the right standard of quality
required (Shaharudin et al., 2011). Fresh food is relatively a current phenomenon in parallel with
the consumers’ growing awareness of nutrition and quality. Therefore, it is an important attribute
need to be learned by all parties who are involved in the food industries in order to satisfy the
consumer’s needs and wants (Whitehall et al., 2006).
2.2.1.2 Food Presentation

According to Namkung et al. (2007), food presentation is a factor that constitutes food quality
and impacts the appetite of the customer and their perception of food quality. Presentation is
associated with how the food is being prepared and presented to the customers. It is a part of
tangible cue and by successfully presenting a good-looking and well-decorated food can stimulate
the customer perception of quality (Shaharudin et al., 2011). They also mentioned that food
presentation actually is about how the consumer perceived the value of the product physically or
internally (ingredients). Physically, the product may be perceived as good quality if it is presented
5
with attractive packaging or informative labelling about the product. Internally, food may be
associated with quality if the ingredients are in a complete mixture of necessary raw materials.
2.2.2 Service Quality
Service Quality refers to the company performance and it is related to customer satisfaction. It’s
required for overall service excellence, which has a good quality service will gain customer
loyalty and its cause good feedback. When establishing the idea of service quality, one should
always begin with the consumer, as quality is the most important factor for customers and also
the foundation of their opinion, which will lead to the conclusion that service quality is fulfilled if
customer expectations are met (Bhargava, n.d).
2.2.2.1 Restaurant Environment
People nowadays are eating out more often. With years of dining experience,
customer expectation of quality levels towards restaurants has gone up (Raajpoot, 2002). Besides,
another study by Ryu et al. (2010) also shows customers are increasingly putting a premium on
saving time as well as better eating environment if compared to earlier days. These factors
motivate restaurateurs to put effort in design and provide a more comfortable environment for
customers. This study further stated that the environment of a restaurant reinforces more
intangible aspects such as food quality and services. Customers will “read the environment” and
choose which restaurant to dine (Kwun & Oh, 2006). Although the primary function of the
restaurant is to provide food, however customers today want to enhance their quality of life and
enjoy comfortable dining space, thus improvement of food quality alone will not be necessary
enough to satisfy their customers (Horng, Chou, Liu, & Tsai, 2013). Due to customers' demand
for a better dining environment, this motivated fast-food marketers to keep on upgrading the
restaurant environments to enhance consumers’ positive feelings thus leading consumers to desire
a higher willingness to visit (Xu, 2007).
2.2.2.2 Cleanliness
Cleanliness is a crucial element needed to pay attention in the restaurant industry. Restaurant
cleanliness has been perceived as a key factor when customers evaluate the quality of the dining
area provided (Barber & Scarcelli, 2009; Liu et al., 2009). As in today's competitive market,
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restaurateurs who ignore customers’ opinion or do not meet customers’ standards of quality will
result in lack of customer support (Steven et al., 1995). Understanding what customers consider
when they evaluate a restaurant’s cleanliness can improve store quality easier due to obtaining
useful information from prospective customers (Seung, 2012). Thus, responding to customer
preferences is useful for hygiene improvement of a particular restaurant. Kroc and Anderson
(1987) stated that fast food restaurants must emphasize on cleanliness including the overall
appearance of the restaurant, parking lot, kitchen floor, staffs’ uniforms, as well as the bathrooms.
2.2.3 Customer Satisfaction
Customer satisfaction can be defined as an individual’s pleasure feeling or

disappointment that can be resulted by comparing a product’s perceived performance in relation
to his or her expectations (Oliver, 1981; Brady & Robertson, 2001). Moreover, customer
satisfaction is an important indicator of a company’s past, current, and future performance in
order to determine retention of the customers (Lee, 2004). Customer satisfaction is always highly
related to perceived restaurant quality. In today’s market, customers expect they will receive good
perceived restaurant quality when dining in fast food restaurants. Customers are more likely to be
satisfied with the perceived restaurant quality if they have achieved good experience and a
restaurant establishment that meets or exceeds their expectation (Harrington et al., 2011). On the
other hand, underperforms of highly expected establishments may also lead to customer
dissatisfaction (Namkung et al., 2007). Practically, according to Harrington et al. (2011), the
restaurants need to take additional care to understand the consumer expectations toward the
restaurant they visit in order to ensure the customer satisfaction can be maximised and achievable
in the long run.
2.2.4 Ambient Scent
Ambient conditions are intangible background characteristics that have subconscious

effect on customer perceptions and responses to the environment (Nguyen & Leblanc, 2002).
These intangible background characteristics may include lighting, noise, music, scent, air quality
and temperature (Bitner, 1992). While ambient factors are not part of the main service in fast food
restaurant, their absence can cause concern or inconvenience to customers (Raajpoot, 2002).
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One of the five senses, smell considered to be most closely attached to emotional reaction which
will affect human behavior. Good scent of a restaurant can stimulate arousal levels, and influence
customers desire to stay. Bone and Ellen (1999) stated that aroma has significantly affected a
customer’s mood and emotion. At the same time, the study also conducted a marketing-related
tests and result showed that 43 percent of the customers will have intention to return to the
restaurant affected by scent. In another study by Ariffin, Bibon and Raja Abdullah (2011), it
mentioned that pleasant scent in a restaurant will result in customers having good experience and
favorable perceptions in their mind. Ryu and Jang (2007) findings shows that ambience such as
aroma and scent had the most important influence on customers’ emotional responses, which in
turn affect customers dining behavioral intentions. According to Han & Ryu (2009), pleasing
scent in a restaurant may result in customers having more favourable perceptions and evaluating
their experiences more positively.
2.2.4.1 Revisit Intention
Intention is subjective judgments about how a person will behave in future and it usually serves
as a dependent variable in many service research and satisfaction models (Boulding et al., 1993;
Sunderland and Ohman, 2003). The study by Teng and Kuo (2011) defined revisit intention as
repurchase intention and behaviors that demonstrate the willingness to recommend and
disseminate positive information for a service provider. Customers that received an excellent and
memorable experience from the restaurant will form a favourable behavioural intention such as
recommending the restaurant to others, spread positive word of mouth or become a loyal
customer will ultimately lead to revisit intention (Boulding et al., 1993; Reichheld & Sasser,
1990). Besides, employees giving customers special attention and consideration will make
customers feel unique and thus increase their behavioral intention (Bitner, 1990). Additionally,
the environment and entertainment of a restaurant will elicit customer affective response and thus
influence revisit intention (Kim & Moon, 2009; Jang & Namkung, 2009). Food service providers
are encouraged to develop activities which generate close guest-host interactions to increase
customer added-value, positive affective response, and lead to repurchase intention
(Hemmington, 2007). Therefore, customer affective response serves as an importancemediator
role as the higher.
2.5 Research Simulacrum
8
Dimensions of Service
Demographic Profile of
Quality
the Respondent
 Responsiveness
 Age
 Assurance
 Gender Customers Satisfaction
 Empathy
 Frequency of
 Tangibility
Visit
 Reliability
Figure 2: Research Paradigm
As reflected in the paradigm, the dimension of service quality of the evaluation is

important to know the satisfaction of the customers in the service and goods of the
Korean samgyeopsal. As shown in figure 2, the independent variable consists of the
current dimensions of the SERVPERF analysis to assess the service quality of the Korean
samgyeopsal, which helps to determine the level of satisfaction of the customers.
Through that, we can find what recommendation the researchers will further suggest to
the Korean samgyeopsal restaurants. The modulating variable shown in the demographic
profile is a tool to identify everal characteristics of the respondents such as name, age,
and gender. The dependent variable is customer satisfaction, it is the outcome of the
evaluation of the customers on services and goods in Korean samgyeopsal.
2.6 Research Questions and Hypothesis
Research Question 1: What is the demographic profile of the respondent in terms of;
1.1 Age;
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1.2 Gender;
1.3 Frequency of visit?
Research Question 2: What is the evaluation of the respondents on the service quality of
Unlimited Korean Barbeque Restaurant in Quezon City in terms of:
2.1 Assurance;
2.2 Empathy;
2.3 Reliability;
2.4 Responsiveness;
2.5 Tangibility?
Research Question 3: Is there significant relationship of service quality and revisit intention in
unlimited korean barbeque restaurant?
Hypothesis
There is no significant relationship of service quality and revisit intention in unlimited
korean barbeque restaurant.
3.0 Research Methods
This research will help unlimited korean barbeque restaurants better understand their patrons'
requirements and wishes so they can provide better services and meals. Technology aids the
quick service restaurant in enhancing its offerings and services.
3.1 Research Design
The researcher will use quantitative research in this study. It helps the researchers to get
the information through questions which is distributed to the respondents through survey
questionnaire. It was used to collect information on how revisit intention among unlimited korean
barbeque quality affects customer satisfaction during a visit to selected restaurants in Quezon
City. The descriptive method was used to develop the objectives of this study. This was done to
ensure that the research question was properly addressed.
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3.2 Research Locale
The study will be conducted in Quezon City Philippines. The respondents will conduct
onsite in various restaurants the intention of customers to return to the theme restaurant in
Quezon City and here most of the customers return. The Respondents who it was interview
through research questions. The researchers gathered customers' intention to return to the theme
restaurant in different restaurants in Quezon City.
3.3 Population and Sampling
The respondent of this study are customer of Unlimited Korean Barbeque restaurants
from Quezon City. The researcher uses the sample of convenience is a non - probability sampling
technique that takes a sample from a group of people who are easy to contact or approach, mostly
students. The researcher sample size a total of 100 respondents from the total seating capacity of
5 theme restaurant in Quezon City.
The researcher used the following criteria to identify respondents for the study: (1)
Male or Female; (2) 18 years old above; (3) Filipino Citizen; (4) had a dining experience in any
of Theme Restaurant (5) living in Quezon City; (6) literate and (7) willing to participate. The
Respondents may be excluded from participating in the study if any of the following criteria are
present: (1) below 17 years old; (2) living outside Quezon City; (3) no dining experience in any
theme restaurants (4) not willing to participate
3.4 Research Ethics
Participants' rights are protected by research ethics, which ensures that they are not
mistreated. In addition to making sure that methodological approaches are suitable for the study's
goals, unnecessary harm must be avoided (McKenna and Gray, 2018). In order to ensure that the
study was conducted properly, a number of ethical issues were taken into account.
Participants are informed about the study and asked to sign a consent form. in advance of
the survey or interview. The form acknowledges the participants' right to take part in or leave the
research project. Prospective participants are free to choose whether or not to participate,
according to the research team. The group also did not hold the students' choices against them
because they could not be hurt physically or verbally. Free will be strictly upheld, and no one will
11
ever be forced to fulfill any offers or external goals. The research team gives the participants
enough information about the study before they sign the consent form.
The research team takes care when conducting the interview and/or survey as part of
the research. Choices are strictly regulated first and foremost. It is forbidden to coerce or force
anyone into participating. The respondents are given the choice of participating or not, and their
choice is not taken into account when the research is done. The study group respected their choice
and showed no retaliation. To prevent making respondents feel uncomfortable and ashamed,
questions that are deemed to be overly personal are avoided. The research team ensures that the
interaction between the two parties is respectful, formal, and professional. The research team also
protects the respondents' identities to keep them from being disclosed.
This is strictly observed in the research study for the participants' identities. The
respondents' identities are protected with the utmost care, and names are not disclosed or stated in
the article. You shouldn't reveal any private information during an interview or survey, including
but not limited to your family history. This is confirmed in the agreement form, which is
subsequently signed by the responder and each research team member. Prior to answering the
questions on the following paper. It explains how the data collected can be used and protected.
Data that contains personal information, such as age, location, nationality, emails, and responses
to the research question, is kept in an encrypted folder on Research Paper that only the research
group members can see. To ensure that participants, the researcher must adhere to informed
consent procedures. are willing to participate in the study and are not under any pressure to the
participants. The researchers will respect the privacy and anonymity. Every researcher contributor
should have the freedom to decide, under any circumstances, how much information about
themselves they provide.
3.5 Research Instrument/s
A questionnaire regarding revisit intention among unlimited Korean barbeque restaurants'

was given to the researchers. The methodology, post positivist philosophy, and quantitative
research design are all used in this research. In quantitative marketing research and social science
research, questionnaires are frequently used. A questionnaire is a list of questions made to
individuals in order to gather data on a specific topic. With the support of a questionnaire,
quantitative data can be analyzed as an organized system that is internally consistent and
coherent. (Roopa S, Rani MS, 2012). Questionnaire surveys (interview surveys and surveys) are
without a certain the most popular form of data gathering in the social sciences, according to
12
Hellevik, Ottar (2019). The professors and research adviser submitted the questionnaire for expert
content evaluation.
The researchers created their own research questionnaire with the support of numerous
samples from different theme restaurants. A questionnaire about theme restaurants' intentions to
return was given to the researchers. They formulate the questions and collect all of the data using
interviews and surveys as the framework. There are two (2) components to the questionnaire. The
first part of the questionnaire asks the demographic profiles on the respondents' age, gender, sex,
and educational background as well as their nickname. The second part uses a scale structure
which is about the evaluation of the respondents in frequency visit and reason of revisiting in
terms of service quality, physical environment and customer satisfaction.
3.6 Data Collection
Before conducting a survey, as the priority of the safety of every respondents and
researchers, the survey will be conducting through survey forms with a consent form included
requesting permission to conduct a study.
In order to properly administer the survey, the researchers selected participants who are
repeated customers or who had eaten at Unlimited Korean BBQ Restaurants through survey
questionnaires. They were informed of the significance of the study in order to solicit honest
answers to the the questionnaires.
The respondents were given enough time to answer the survey form, with the assurance
that their answers will be kept and treated with confidentiality. To attain good and critical
analysis on the part of the respondents, no time limit was given to answer the questionnaire. The
researchers collected the responses from the respondents, tallied the results, and got ready to
analyze the results.
3.7 Data Analysis

The data was encoded and the findings were summarized using spreadsheet software after
the researcher conducted a survey on the respondents' assessments of the Korean Samgyeopsal in
Fairview, Quezon City. The evaluation scale was employed by the scientists. Numbers 1 through
5 indicate how satisfied consumers are with the quality of service at Korean Samgyeopsal in areas
of dependability, certainty, tangibles, empathy, and responsiveness. The frequency and
percentage of the statistical technique are used by the researchers. The acquired survey results
13
will be analyzed and explained using weighted means and the Pearson R.
3.7.1 Frequency and Percentage
The distribution of overvalued frequencies is described by a frequency distribution.

Utilizing frequency distributions, the majority of categorical variables are compiled. Metric
variables have a large range of value, which is why this is the case. When displaying the
frequency of each data point or collection of data points as a percentage is known as a percentage
frequency distribution. It’s an excellent methid for communication other information, such as a
relative frequency of survey responses. (Lvrakas, 2008).
Formula:
The proportion frequently utilized for data on profiles like age, gender, level, etc. Is
defined using frequency and percentage distribution. The frequency in the category is divided by
the total responses, and the result is multiplied by 100% to obtain the percentage.
3.7.2 Weighted Mean
The findings were condense and tabulated using the weighted mean of the overall
satisfaction. To compute and evaluate the date gathered from the chosen respondents regarding
the service, the weighted mean was used to estimate the level of customer satisfaction.
Unlimited Korean Barbeque Restaurant in Fairview, Quezon city , quality. In order to

gauge how satisfied customers are with the Unlimited Korean Barbeque Restaurant’s level of
customer care, a 5-points Likert scale and accompanying interpretations were employed in this
research study.
Formula:
For weighted average of customer satisfaction with Unlimited Korean Barbeque
Restaurants in Fairview, Quezon City.
Rating Score Range Interpretation
14
5 4.21 - 5.00 Very Satisfied

4 3.41 - 4.20 Satisfied
3 2.61 - 3.40 Neutral
2 1.81 - 2.60 Unsatisfied
1 1.00 - 1.80 Very Unsatisfied
3.7.3 Pearson Correlation
Pearson Correlation Pearson also played a huge influence in creating statistical

hypothesis testing and statistical decision theory, both of which are major components of modern
statistical research. The first statistics department in academia was established by Pearson in 1911
at University College, London. He was the first to establish the probability value, or p-value,
which has since evolved into a crucial tool for testing hypotheses in statistical investigations
across many different disciplines. When two quantitative variables are present and you want to
determine whether there is a linear relationship between them, you use Pearson's correlation. By
claiming that one score has an impact on the other in a particular way, your research hypothesis
would illustrate that. The r's size and sign have an impact on the connection.
15
REFERENCE
Farheen J. & Sadia C. (2017). Customer satisfaction and customer perceived value and its impact
on customer loyalty: https://www.icommercecentral.com/openaccess/customer-satisfaction-and-
customer-perceived-value-and-its-impact-on-customer-loyalty-the-mediationalrole-of-customer-
relationship-management.pdf
Morgan S. (2019). K-Food Popularity Launches a Seoul Food Revolution.
https://www.morganstanley.com/ideas/ korean-food-revolution
Negosyo Ideas (2016). “Success in Korean Food Business - Business Ideas”
https://negosyoideas.com/foodbeverage/success-korean-food-business.htm
Seyedhossein N., et al., (2016). Service Quality, Customer Satisfaction, and Customer Loyalty:
Comprehensive Literature.
https://www.researchgate.net/publication/311607113_Service_Quality_Customer_Satisfaction_an
d_Customer_Loya lty_A_Comprehensive_Literature_Review_1993-2016
Simon, D. H., & Gómez, M. I. (2014). Customer Satisfaction, Competition, and Firm
Performance: An Empirical Investigation. Managerial & Decision Economics, 35(6), 371–386.
https://onlinelibrary.wiley.com/doi/abs/10.1002/ mde.2629
Freeman, (2016, April 20). Rise of Korean culture in the Philippines. PressReader.com Your
favorite newspapers and magazines. Retrieved from https://www.pressreader.com/philippines/the
freeman/20160420/282106340815125.
Budhathoki, N. (2018, March 18) Customer Satisfaction in Restaurant Services. Retrieved, from
https://www.theseus.fi/bitstream/handle/10024/142491/Customer%20Satisfaction%20in%20Rest
aurant%20Service.pdf?sequence=1&isAllowed=
Goet, J., & Mahato, S. (2020, December, 12) Service Quality, Customer Satisfaction and
Customer Loyalty in Nepalese Restaurant Industry. Retrieved, from
https://ijisrt.com/assets/upload/files/IJISRT20DEC653.pdf
Inocencio, Ma. Josephine E. and Madamba, Jeanette Angeline B. and Mojica, Loida E. and
Zapata, Normito, Factors Affecting Resto-Bar Customer Satisfaction: Imperatives for Philippine
Restaurateurs Pursuing Repatronage (June 22, 2016). Journal of International Trade &
Commerce, Vol. 12, No. 3, pp. 1-22, 2016, Retrieved, from https://ssrn.com/abstract=2962410
Ismail, A., & Yunan, Y. M. (2016). Service quality as a predictor of customer satisfaction and
customer loyalty. LogForum, 12(4), 269-283
16
Khan, M. M., & Fasih, M. (2014). Impact of service quality on customer satisfaction and
customer loyalty: Evidence from banking sector. Pakistan Journal of Commerce and Social
Sciences (PJCSS), 8(2), 331-354.
Kim, Aise Kyoung Jin, & Kim, Yeong Gug. (2017). Understanding ethnic food
involvementbased markets and their travel preferences. Anatolia, 28(2), 182-196. Retrieved, from
https://www.tandfonline.com/toc/rana20/28/2?nav=tocList
Tupas, V. A. A. L. A. L. (2020, October 22). Here’s how Filipinos have grown to love Korean
food | Lifestyle |. GMA News Online. Retrieved, from
https://www.gmanetwork.com/news/lifestyle/food/760977/explaining-the-filipinos-k-
foodiesphenomenon/story/
Zhong, Y., & Moon, H. C. (2020). What drives customer satisfaction, loyalty, and happiness in
fast-food restaurants in China? Perceived price, service quality, food quality, physical
environment quality, and the moderating role of gender. Foods, 9(4), 460
17
4.0 Result
4.1 Demographic Profile of Respondents
Table 1 shows the demographic profile of respondents.
The majority (73%) of the respondents were between the ages of 18 and 23, while (15%)
were between the ages of 24 and 29, and the remaining (12%) were between the ages of 30 and
above.
In terms of gender, more than half (58%) of the respondents were female while the
remaining (42%) were male.
In terms of educational achievement, most (65%) of the respondents were college level,
while the other (21%) were college graduates and the other (14%) were high school graduate. We
don't have responses with high-school level, vocational graduate, post graduate (0%).
Table 1
Demographic profile respondents
N=100
Profile f %
Age
18-23 73 73%
24-29 15 15%
30-above 12 12%
Gender
Female 58 58%
Male 42 42%
Educational Attainment
High-school level 0 0%
High-school graduate 14 14%
Vocational graduate 0 0%
18
College level 65 65%

College graduate 21 21%
Post graduate 0 0%
4.2 Evaluation of the respondents on the service quality of Unlimited korean Barbeque
Restaurant
Table 2 shows the evaluation of the respondents on the service quality of unlimited
korean barbeque restaurant in terms of assurance, empathy, reliability, responsiveness and
tangibility.
In terms of assurance, respondents gave the restaurant's comfortable dining experience a

Satisfied (4.18) rating and the positive attitude of the employee toward the customer a Very
Satisfied (4.39) rating. They rate the restaurant staff's ability to respond to patron questions as
Satisfied (4.17). Additionally, they rate the security of clients during purchases as Very Satisfied
(4.27) and the accessibility of honest and trustworthy workers' services as Very Satisfied (4.42).
In terms of empathy, the respondents evaluate the employees' entire focus on each
customer as Satisfied (4.3) and the employees' approach when dealing with complaints or other
concerns from customers as Satisfied (4.4). They rate the staff's responsiveness to customer needs
as Very Satisfied (4.43) and the availability of business hours as Very Satisfied (4.49.
Additionally, they rate the performance of the employees in the sense of customer friendliness as
Very Satisfied (4.39).
In terms of reliability, the respondents evaluate the promises of the restaurants staff in
delivery as Satisfied (4.05) and in fulfillment in service on time as Satisfied (4.07) they also
evaluate the standard operating procedures of the dining on establisments as Satisfied (4.18)
Regarding the staff' sincere efforts to satisfy customers' complaints (4.14).Additionally, they rate
the timely delivery of services as satisfied (4.12).
In terms of responsiveness, the respondents evaluate the speed of service operations as

Very Satisfied (4.22); they rate the promptness of the service they provide as Very Satisfied
(4.21); they rate the helpfulness of the staff toward customers as Very Satisfied (4.23); t hey rate
19
the staff's responses to customers as Very Satisfied (4.13); and, finally, they rate the staff's
conduct in front of customers as Very Satisfied (4.28).
In terms of tangibility, respondents rate the restaurant's equipment as Very Satisfied

(4.52), the cleanliness of the facilities as Very Satisfied (4.46), the appropriate time of service as
Very Satisfied (4.38), and the ability to provide an accurate directional marker as Very Satisfied
(4.29) Additionally, respondents rate the aesthetically pleasing environment and good condition
as Satisfied (4.4).
Table 2
Service quality of Unlimited Korean Barbeque Restaurant
N=100
Characteristic Mean Interpretation
Assurance
ASSQ1 4.39 VERY SATISFIED
ASSQ2 4.18 SATISFIED
ASSQ3 4.17 SATISFIED
TOTAL 4.286 VERY SATISFIED
Empathy
EMPQ1 4.3 SATISFIED
EMPQ2 4.4 SATISFIED
EMPQ3 4.43 VERY SATISFIED
Reliability
RELIAQ1 4.05 SATISFIED
20
TOTAL 4.112 SATISFIED

Responsiveness
RESPONQ1 4.22 VERY SATISFIED
Tangible
TANGIQ1 4.52 VERY SATISFIED
TANGIQ5 4.4 SATISFIED
The overall mean Service quality of Unlimited Korean Barbeque Restaurant is 4.285.
4.3 REVISIT INTENTION
Is there significant relationship of service quality and revisit intention in unlimited

Korean barbeque restaurant?
The research we conducted has shown that there is a connection between service
quality and revisit intention. Customers often mention the staff's friendly behavior and
understanding of how to treat customers as two factors that motivate them to return to Unli
Korean BBQ Restaurant rather than the restaurant's cuisine. as well as enjoying a secure and
comfortable dining experience.
4.4 significant relationship of service quality and revisit intention in unlimited korean barbeque
restaurant
21
SOURCE OF R SCORE LEVEL OF P VALUE DECISION CONCLUSION

VARIANCE SIGNIFICANCE
ASSURANCE 1 0.01 .00001 Accept Ha There is
significance
EMPATHY .974 0.01 .00001 Accept Ho There is no
significance
RELIABILITY .956 0.01 .00001 Accept Ho There is no
significance
RESPONSIVENESS .986 0.01 .00001 Accept Ho There is no
significance
TANGIBILITY .983 0.01 .00001 Accept Ho There is no
significance
Table 4 show the p-value of Pearson Correlation, the significant difference between assurance,
empathy, reliability, responsiveness and tangibles of revisit intention among Korean restaurant
barbecue.
In terms of assurance, since the r score is 1 the computed p-value of .00001 is greater
than the p-value at level of significance of 0.01, the statistical decision is to accept the alternative
hypothesis there is significant difference.
In terms of empathy, since the r score .974 the computed p-value of .00001 is greater than
the p-value at level of significance of 0.01, the statistical decision is to accept the null hypothesis
there is no significant difference.
In terms of reliability, since the r score is .956 the computed p-value of .00001 is greater
than the p-value at level of significance of 0.01, the statistical decision is to accept the null
hypothesis there is no significant difference.
In terms of responsiveness, since the r score is .986 the computed p-value of .00001 is
greater than the p-value at level of significance of 0.01, the statistical decision is to accept the null
In terms of tangibles, since the r score .983 the computed p-value of .00001 is greater
than the p-value at level of significance of 0.01, the statistical decision is to accept the null
5.0 Discussion
5.1 Demographic Profile of Respondents
22
The majority of the respondents are between 18-23 years old as this age bracket who
participated in the study. In terms of gender more than half of the respondents are female and the
rest is male.
5.2 Assessment of the Respondents on the service quality of Unlimited Korean Barbeque
Restaurant
In terms of assurance, the respondents assessed that the service is provided by

trustworthy and honest restaurant employees got the highest scored while the restaurant
employees’ members are capable of addressing questions from customers got the lowest overall
scored. These findings indicate that Assurance is very satisfied as revisit intention among
unlimited korean barbeque.
In terms of emphaty, the respondents assessed that the business hours are accessible
for all customers got the highest scored while the restaurant employees give each customer their
full attention got the lowest scored. These findings indicate that Assurance is very satisfied as
revisit intention among unlimited korean barbeque.
In terms of reliability, the respondents assessed that the restaurant employees’

members in restaurants are attentive of customer needs got the highest scored while the staff
members at restaurants are approachable and concerned in the customers got the lowest scored.
These findings indicate that Reliability is satisfied as revisit intention among unlimited korean
barbeque.
In terms of responsiveness, the respondents assessed that the employees at
restaurants offer timely, individualized service got the highest while the restaurant employees
genuinely want to resolve customer complaints got the lowest. These findings indicate that
Responsiveness is very satisfied as revisit intention among unlimited korean barbeque.
In terms of tangibility, the respondents assessed that the employees at restaurants

provide prompt service to customers got the highest scored while the restaurant staff members'
behaviors promote customers' trust got the lowest scored. These findings indicate that Tangible is
very satisfied as revisit intention among unlimited korean barbeque.
In terms of revisit, the respondents assessed that the restaurants provide an accurate
23
directional marker got the highest overall scored while the restaurant is clean and also has
pleasant facilities got the lowest scored. These findings indicate that Revisit is very satisfied as
revisit intention among unlimited korean barbeque.
5.3
Significance difference on service quality of unlimited korean restaurant there is

signifance difference on service quality of unlimited korean restaurant, the highest result suggest
that there more likely to revisit because the restaurant provide an accurate directional compared to
cleanliness and pleasant facilities. In terms of assurance they more likely to visit because of
honest and trustworthy employees compared to addressing the customer question. In terms of the
empathy, they more likely to revisit because of the business hours are accessible, compared to
employees give each customer their full attention.
Regarding for the tangible, they more likely to visit because of the prompt service
provided to customer compared to staff behavior For the responsiveness the reason why they
revisit because of timely individualize service compared to employees genuinely want to resolve
customer complaints
Lastly for the reliability, who got the lowest result among the service quality they more likely to
visit because of the restaurant employees are attentive of customer needs compared to staff
members at restaurants are approachable and concerned in the customer.
Conclusion
From the proceeding summary of finding. The following conclusions were dawn.
The majority of the respondents are ages between 18 to 23 years old and in terms of
gender, majority of the respondents were females, and in terms of educational attainment the
results shows that the most of the respondents were at the college level. As of the result, it shows
that the positive attitude of the employee toward costumer is the most reason why many
respondents revisit the Unlimited Korean Barbeque.
Most of the respondents rated that the staffs performance in the sense of customer
friendliness conduct in front of costumers as very satisfied. The respondents shows that the
cleanliness of the facilities gain the satisfaction of the costumers to revisit.
24
Recommendation
As the outcome of this study, it would be useful for people such as entrepreneurs and
food experts, the researchers recommend that further researches be conducted;
1. All restaurants strive to offer a pleasurable experience
2. Taste, variety, temperature, appearance, quantity, and freshness all come into play when
considering the quality of a dining experience and also;
3. Product Leadership, accomplished through offering cutting-edge products and services.
This research can also be recommended to be used as a guide to students, faculty
members, advisers and also the people who loves to eat in Korean Restaurants. Also a guide in
the College of Hospitality and Institutional Management whose taking part in the similar research
in terms of product improvement and product development.
Acknowledgement
The researchers would like to express their gratitude and to give all the credits to the
following:
25
This study would not be possible without the substantial assistance of the following
persons. This is to acknowledge their assistance and support with this study. First and foremost,
we would like to express our gratitude to Mrs, Marlene Baliano and Mrs. Vanessa
Nepomuceno who became researcher’s instructor to us and for sharing their knowledge and
lending a lot of patience while guiding us from the start until we finished and for the valuable
advises to accomplish.
The parents of the researchers for their never-ending support.
The respondents who willingly participated and helped the researchers in

gathering the data needed to conduct this study;
To the Almighty God, our appreciation to you for giving us the strength to finish this
study and keeping us secure despite the fact that we are inside our house, and for showing us your
unconditional love and forgiveness.
APPENDIX A
Letter for Title Approval
April 1, 2023
26
Ms. Trisha Joy Gotinga

Research Coordinator
OLFU, Quezon City
Dear Ms. Gotinga,
The undersigned are the members of BSHACLO 3-YA-1, currently enrolled in

Research in Hospitality Management 311 in the class of Ms. Marlene E. Baliano. In this
regard, may we request approval of our research entitled: "Revisit Intention Among
Unlimited Korean Barbeque Restaurant Customers in Quezon City."
We are hoping for your favorable response.
Respectfully Yours,
Mary Cris S. Torrejas Camila Ysabel P. Garrido Hannah Mae Lacerna

Lead Investigator Member Member
Jasmin M. Sucgang Jomar P. Ferrer Lyzza Angela A. Pama

Member Member Member

Member
Noted by:
27
Approved by:
APPENDIX B
Research Locale
District 5: SM City Fairview Quezon City
28
APPENDIX C
Research Questionnaire
Part I. Demographic Profiles of the Respondents

Directions: Please put a shade on the following choices that best corresponds to your
answer.
29
Name: ____________________________________
Age Range
o 18 – 23 years old
o 24 – 29 years old
o 30 years old and above
Gender
o Male
o Female
Educational Attainment
o High School Level
o High School Graduate
o Vocational Graduate
o College Level
o College Graduate
o Post Graduate
Frequency of Visit
o Once
o Twice
o More than twice
I. Customer Satisfaction
Part II.
Directions: Read the following statements accordingly and put a check () in the number
please note the following feature that satisfied in visiting a Korean Restaurant the best
corresponds on your answer.
5- Very Satisfied 3- Neutral 1- Very Unsatisfied
4- Satisfied 2- Unsatisfied
I. Assurance 5 4 3 2 1
1.1 The service employees in restaurants respect the customer.
1.2 The restaurant management assures that each customer has a
comfortable dining experience.
1.3 The restaurant employees’ members are capable of addressing
questions from customers.
1.4 The restaurant employees enable customers feel safe during
their purchase.
1.5 The service is provided by trustworthy and honest restaurant
employees.
30
II.
III. Empathy
Reliability 5 4 3 2 1
2.1 The
3.1 The service
restaurant employees
is delivered asgive each customer
promised theiremployees.
by restaurant full attention
2.2
3.2 The restaurant fulfills its commitment to deliver the servicesand
The staff members at restaurants are approachable on
concerned in the customers
time.
2.3
3.3 The
The restaurant employees’ members
dining establishments comply toin restaurants
the Standard areoperating
attentive
of customerasneeds.
procedures intended.
2.4 The business
3.4 The restaurant hours are accessible
employees for all
genuinely customers.
want to resolve customer
2.5 The service staff at restaurants are consistently friendly
complaints.
3.5 The employees at restaurants offer timely, individualized
service.
IV. Responsiveness 5 4 3 2 1
4.1 The staff members at restaurants advise customers of the time-
of-service operations.
4.2 The employees at restaurants provide prompt service to
customers
4.3 The restaurant staff members are always ready to help
customers.
4.4 The restaurant staff members are never too busy to respond to
customer concerns.
4.5 The restaurant staff members' behaviors promote customers'
trust
V. Tangibles 5 4 3 2 1
5.1 The restaurant uses modern equipment
5.2 The restaurant is clean and also has pleasant facilities.
5.3 The restaurant's service delivery time is appropriate.
5.4 The restaurants provide an accurate directional marker.
5.5 The restaurant's materials are aesthetically pleasing and in good
condition.
III. REVISIT INTENTION
5 4 3 2 1
1.1 I will go back because I am completely satisfied with the
restaurant's high-quality service.
1.2 I'll return since I feel at ease at this establishment and the staff is
respectful.
1.3 I'll return because this restaurant has a relaxing environment.
1.4 I'll return as a result of the welcoming, personable, and attentive
service provided by the staff here.
1.5 I'll return due to the attentiveness of the employees at this
31
restaurant.
Approved By:
Ms. Vanessa Nepomuceno

Research Adviser
Validated By:
Arnel Villamor, MSBA. HRM Michelle Carmona Rachel L. Subando, MSHM

CHIM Faculty CHIM Faculty CHIM Faculty
APPENDIX D
Letter for Pilot Study
April 1, 2023
Ms. Armina A. Javier

Program Head, CHIM QC
Dear Ms. Javier,
The undersigned are the members of BSHACLO 3-YA-1, currently enrolled in Research
in Hospitality Management 311 in the class of Ms. Marlene E. Baliano, and are working
on our research entitled: "Revisit Intention Among Unlimited Korean Barbeque
Restaurant Customers in Quezon City."
In this regard may we request to conduct a pilot study outside the campus. Your support
will be contributory to the success of our study.
Rest assured that the data gathered will be held with strict confidentiality and will be used
only for the study.
32
We are hoping for your favorable response.

Respectfully Yours,
Mary Cris S. Torrejas Camila Ysabel P. Garrido Hannah Mae Lacerna

Lead Investigator Member Member
Jasmin M. Sucgang Jomar P. Ferrer Lyzza Angela A. Pama

Member Member Member

Member
Approved by:
APPENDIX E
Actual Study
April 1, 2023
Ms. Armina A. Javier

Program Head, CHIM QC
Dear Ms. Javier,
We 3rd yearstudent of Our Lady of Fatima University under program of Bachelor of

Science in International Hospitality Management. We are currently working in our thesis
paper intitled "Revisit Intention Among Unlimited Korean Barbeque Restaurant
Customers in Quezon City."
Hence, we are requesting for your approval to conduct the actual study outside the
campus.
Thankyou very much for your supporting of our research.
33
Respectfully Yours,
Mary Cris S. Torrejas

Principal Researcher
Noted by:
APPENDIX F
Consent Form
34
35
36
37
38
39
40
41
42
43
APPENDIX G
Ethics Certificate
44
APPENDIX H
Tally Sheets
45
46
Statistics
EDUCATIONA
L FREQUENCY
AGE GENDER ATTAINMENT OF VISIT
N Valid 100 100 100 100
Missing 1 1 1 1
Mean 1.39 1.42 3.93 2.33
Minimum 1 1 2 1
Maximum 3 2 5 3
Sum 139 142 393 233
AGE
Frequenc Valid Cumulative
y Percent Percent Percent
47
Valid 1 73 72.3 73.0 73.0

2 15 14.9 15.0 88.0
3 12 11.9 12.0 100.0
Total 100 99.0 100.0
Missing System 1 1.0
Total 101 100.0
GENDER
Valid MALE 58 57.4 58.0 58.0
FEMAL 42 41.6 42.0 100.0
E
Total 100 99.0 100.0
Total 101 100.0
EDUCATIONAL ATTAINMENT
Valid Cumulative
Frequency Percent Percent Percent
Valid HSGRADUATE 14 13.9 14.0 14.0
COLLEGE LEVEL 65 64.4 65.0 79.0
COLLEGE 21 20.8 21.0 100.0
GRADUATE
Total 100 99.0 100.0
Total 101 100.0
FREQUENCY OF VISIT
Valid ONCE 20 19.8 20.0 20.0
48
TWICE 27 26.7 27.0 47.0

MORE 53 52.5 53.0 100.0
THAN
Total 100 99.0 100.0
Total 101 100.0
Descriptive Statistics
Std.
N Minimum Maximum Mean Deviation
ASSQ1 100 2 5 4.39 .886
ASSQ2 100 1 5 4.18 1.077
ASSQ3 100 1 5 4.17 .911
ASSQ4 100 2 5 4.27 .790
ASSQ5 100 2 5 4.42 .699
Valid N 100
(listwise)
Std.
EMPQ1 100 2 5 4.30 .859
EMPQ2 100 2 5 4.40 .778
EMPQ3 100 2 5 4.43 .807
EMPQ4 100 3 5 4.49 .689
EMPQ5 100 2 5 4.39 .942
Valid N 100
(listwise)
Std.
RELIAQ1 100 2 5 4.05 .968
RELIAQ2 100 2 5 4.07 .946
49
RELIAQ3 100 3 5 4.18 .796

RELIAQ4 100 2 5 4.14 .975
RELIAQ5 100 2 5 4.12 .913
Valid N 100
(listwise)
Std.
RESPONQ1 100 2 5 4.22 .871
RESPONQ2 100 2 5 4.21 .902
RESPONQ3 100 1 5 4.23 .973
RESPONQ4 100 1 5 4.13 .991
RESPONQ5 100 1 5 4.28 .944
Valid N 100
(listwise)
Std.
TANGIQ1 100 2 5 4.52 .703
TANGIQ2 100 2 5 4.46 .731
TANGIQ3 100 2 5 4.38 .801
TANGIQ4 100 2 5 4.29 .769
TANGIQ5 100 2 5 4.40 .778
Valid N 100
(listwise)
Std.
REVQ1 100 2 5 4.49 .772
REVQ2 100 3 5 4.60 .620
REVQ3 100 2 5 4.52 .785
50
REVQ4 100 3 5 4.67 .533

REVQ5 100 3 5 4.55 .609
Valid N 100
(listwise)
APPENDIX I
Statistician Certificate
April 2023
This is to certify that the member of this research, BSHACLO 3-YA-1 who is
working on the research study entitled “Revisit Intention Among Unlimited Korean
Barbeque Restaurant Customers in Quezon City” has conferred with me for the statistical
analysis of their research paper. I acknowledge them for their efforts to consider my
judgments regarding the statistics of their paper.
51
This certificate was issued for whatever purpose it may serve.
Statistician
APPENDIX J
Research Timeline
JANUARY
Discussion about the research
Topic Approval
Title Approval
FEBRUARY
Making Chapter 1 and 2
Checking Chapter 1 and 2
MARCH
Finalizing Questionnaire
52
Revision 1 2 and 3
RDIC Ethics Review
Payment for Defense
MAY
Tally of Data
Making Chapter 4 and 5
Final Paper
Defense Day
APPENDIX K
APRIL Research Budget
Revision Questionnaire
Questionnaire Validation
RDIC suggest for revision
53
APPENDIX L
About the Researcher
Mary Cris S. Torrejas graduated Senior High School with

the track Technical Vocational Livelihood (TVL) at FCPC
First City Providential College in Francisco Homes San Jose
Delmonte Bulacan. She is currently taking a Bachelor of
Science in International Hospitality Management major in Hotel Administration and
Cruise Line Operations at Our Lady of Fatima University (OLFU) Lagro Campus. He is
planning to work hotel before applying to work on cruise line company.
Camila Ysabel PielagoGarrido is a 3rd year student currently taking a Bachelor of

Science in International Hospitality Management major in Hotel Administration in Cruise
Line Operation at Our Lady of Fatima University. She took Science Technology
Engineering and Mathematics in Village of Montessori School and Colleges for 2 years.
She finished her Secondary Education at La Concepcion College and Primary Education
at Francisco Homes Elementary school.
54
Hannah Mae V. Lacerna is a 3rd-year college student currently studying a Bachelor of

Science in International Hospitality Management in
Cruise Line Operations at Our Lady of Fatima
University. She is a working student and lives with his
family at Novaliches Quezon City, she is only child in
the family. She joined Poster making Competitions and
any related to arts way back in her Junior year in Sta.
Lucia High School. She took Accountancy and Business
Management back in her Senior Year in Springfield
School of Novaliches. She joined Basketball League for
Woman’s during her Senior years. She finishes her
primary education at San Gabriel Elementary School.
Jasmin M. Sucgang is a fourth-year college student at

Our Lady of Fatima University who is pursuing a
Bachelor of Science in International Hospitality
Management with a focus in Hotel Administration in
Cruise line operation. She is diligent and eager to learn,
and she enjoys baking. When she was a senior in high
school, she participated in Powerlink training, and as a
result, she now holds a National Certificate in Cookery,
Food and Beverage Services, as well as Bread and Pastry
Production.
Jomar P. Ferrer is a 4th-year college student currently

studying a Bachelor of Science in International Hospitality
Management in Cruise Line Operations at Our Lady of
Fatima University. He lives with his family at Caloocan
City, he was the youngest in the family. He joined in
participation on seminar Red Cross that was held in Our
Lady of Fatima University year 2019. He was part of the
Ecosavers during his junior high at Tala High School.
55
Lyzza Angela A. Pamais a 3rd-year

collegestudentcurrently studying a Bachelor of Science
International Hospitality Management in Major Cruise
Line Operations atOur Lady of Fatima University. She
Intends she plans to work in Hotel Administration in
Cruise Line Operations and she plans to tour the
countries and his dream of having his own restaurant
Someday. She took Restaurant Bar Operations and She
Graduate in STI College Novaliches.
Mikaella Jazz Q. Roldan is a 3rd year college student, currently studying Bachelor of
Science in International Hospitality Management Major in Cruise Line Operations at Our
Lady of Fatima University of Quezon City. She is a working student and lives with her
family at Batasan Hills, Quezon City. She is the eldest children in the family. She was an
honor student when she’s in Junior High, She also joined quiz bee at her 9 th grade and
ended up top 2 and also she joined festival contest and they’re the champion, She also
joined cheer dance when she’s in 10th grade at Batasan Hills National High School. She
took Accountancy and Business Management back in Senior High School in Our Lady
of Fatima University of Quezon City. She joined dance contests at her 11 th grade and best
economic and best in accountancy in 12th grade. She graduated Senior High School with
honor. In her primary education she graduated with honor in San Diego Elementary
School.
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REVISIT INTENTION AMONG UNLIMITED KOREAN

Revisit intention among unlimited korean barbeque restaurant customers in

Dr. Vanessa Nepomuceno

Panel Member Panel Member

Mary Cris S.Torrejas

Camila Ysabel P. Garrido

Hannah Mae Lacerna

Lyzza Angela A. Pama

Mikaella Jazz Q. Roldan

3.6 Data Collection 13

Table 1: Demographic profile of respondents 18

Appendix A: Title Approval 26

2.0 Background of the study

2.1 Theoretical/ Conceptual Framework

Figure 1. SERVPERF Theoretical Framework

2.2 Literature review

2.2.1 Food Quality

2.2.1.1 Food Freshness

2.2.1.2 Food Presentation

2.2.2 Service Quality

2.2.2.1 Restaurant Environment

2.2.3 Customer Satisfaction

Customer satisfaction can be defined as an individual’s pleasure feeling or

2.2.4 Ambient Scent

Ambient conditions are intangible background characteristics that have subconscious

2.2.4.1 Revisit Intention

2.5 Research Simulacrum

Figure 2: Research Paradigm

As reflected in the paradigm, the dimension of service quality of the evaluation is

2.6 Research Questions and Hypothesis

3.0 Research Methods

3.1 Research Design

3.2 Research Locale

3.3 Population and Sampling

3.4 Research Ethics

3.5 Research Instrument/s

A questionnaire regarding revisit intention among unlimited Korean barbeque restaurants'

3.6 Data Collection

3.7 Data Analysis

3.7.1 Frequency and Percentage

The distribution of overvalued frequencies is described by a frequency distribution.

3.7.2 Weighted Mean

Unlimited Korean Barbeque Restaurant in Fairview, Quezon city , quality. In order to

5 4.21 - 5.00 Very Satisfied

3.7.3 Pearson Correlation

Pearson Correlation Pearson also played a huge influence in creating statistical

4.1 Demographic Profile of Respondents

Table 1 shows the demographic profile of respondents.

College level 65 65%

In terms of assurance, respondents gave the restaurant's comfortable dining experience a

In terms of responsiveness, the respondents evaluate the speed of service operations as

In terms of tangibility, respondents rate the restaurant's equipment as Very Satisfied

TOTAL 4.112 SATISFIED

4.3 REVISIT INTENTION

Is there significant relationship of service quality and revisit intention in unlimited

SOURCE OF R SCORE LEVEL OF P VALUE DECISION CONCLUSION

5.1 Demographic Profile of Respondents