Journal of Tourism and Hospitality Management

Service Factors of Halal Restaurants
Ben Joelan M. Lañas, Lorie Ann A. Blanco, Danielle V. Emuy, Ethel V. Emuy

Abstract
The primary objective of this study was to determine the level of service factors of Halal restaurants in Davao City. A descriptive survey questionnaire was used in data gathering with the Frequency Count, Percentage, Mean and ANOVA as statistical tools. The purposive sampling technique was utilized to select the respondents. A total of 300 questionnaires were distributed at 4 Halal restaurants in Davao City. The findings disclosed the following: the majority of the respondents were male college graduates within the 21-30 years old bracket, there is a high level of service factors in Halal restaurants in Davao City and no significant differences in the level of service factors of Halal restaurants were found out in terms of the respondent’s sex, age and educational attainment. The results may aid in providing useful information to Halal restaurants operators particularly in realization of service attributes as prime factors of restaurant dining behavior.

Full Text: PDF     DOI: 10.15640/jthm.v11n2a3