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Abrajano, Rhia May C.
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Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Environmental Science Medicine & Pharmacology

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Tourists’ Service Satisfaction of the Selected Amusement Parks in Subic Bay Freeport Zone Abrajano, Rhia May C.; Fernandez, Grace; Salazar, Glenn
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 4 No. 3 (2023): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/ijmaber.04.03.26

Abstract

This descriptive-survey research determined the tourists’ service satisfaction of the selected amusement parks in Subic Bay Freeport Zone, Olongapo City. A total of 90 respondents served as the participants of the study. The researchers assessed the levels of satisfaction of amusement parks guests based on their perceptions. Guests were asked on how they can describe their satisfaction levels based on entertainments offered by the parks, staffs, safety and security, and cleanliness of each park. Entertainment wise, Amusement Park C was perceived by its guests as the most entertaining parks among the selected the amusement parks in the Freeport. Its adventurous and thrilling activities and wide vast forest area makes it more entertaining. The staffs of the Amusement Park A were given the highest rating by its guests compared to other selected amusement parks in the Freeport. Their staffs were considered by most of its guests as accommodating, informative and are always ready to serve the guests with all their requests. Safety and security were highly prioritized by the Amusement Park B management and it was confirmed by its guests based on their perception. This research find out that Amusement Park B and all its parks inside its area were considered by its guests as safe and secured as compared to its competitors in the Freeport. Few machines and technical rides inside the Amusement Park B made it safer for its guests. It was able to fully maximize nature for tourism and entertainment purposes. The highest rating for cleanliness, one of the several important factors that affects the levels of satisfaction of the guests, was given by the respondents to Amusement Park B. This gave the said amusement park the highest overall rating. The study recommends to conduct benchmarking or comparative studies of Freeport amusement parks with other amusement parks in the country. This shall focus on enhancing the tourism industry in the Freeport by learning new ways to make its tourism industry a truly world class.
Waste Cooking Oil Disposal Practices of Selected Restaurants in Subic Bay, Olongapo and Zambales Abrajano, Rhia May C.; Gaspar, Lovely Ann G.; Fabro, Gwen Stefani R.; Ramos, Joeward N.; Rabago, Ray Mart A.
International Journal of Multidisciplinary: Applied Business and Education Research Vol. 4 No. 4 (2023): International Journal of Multidisciplinary: Applied Business and Education Rese
Publisher : Future Science / FSH-PH Publications

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/ijmaber.04.04.15

Abstract

The main purpose of the study was to determine the waste cooking oil disposal practices of selected restaurants in Subic-Olongapo, Zambales. There were 78 respondents from selected restaurants in Subic- Olongapo, Zambales. This study made use of descriptive-survey method. The test of validly and reliability were done to ensure that questionnaire gathered the necessary data for study. Data were analyze using various statistical methods. Results of the study showed that it is very common to the restaurants to dispose below 3 liters with 60.0% on a daily basis and for weekly basis the highest percentage of average volume disposal is 1 to 3 gallons with 17.1% and the monthly basis disposed below 5 gallons with 54.3%. The restaurant waste cooking oil practices disposal is rated “sometimes” with an overall mean of 1.67, (SD=0.73). In terms of disposed to sink, (M=1.19, SD=0.62), disposed to the drainage (M=1.21, SD=0.51), disposed to the garbage bin (M=1.69, SD=0.61), and collected by subcontractor’s agency (M=3.01, SD=1.00). The restaurant employees often attend orientation/seminar is organized by the restaurant/management staff (M=3.37, SD=0.75), followed by orientation/seminar organized by LGU (M=2.31, SD=1.00), orientation/seminar organized by NGO advocate Green House practices (M=1.76, SD=1.03), orientation/seminars organized by DENR for environmental protection (M=2.17, SD=1.17) and as rated “Sometimes”. There is no significant difference in waste cooking oil disposal practices when grouped according with profile variables, except year in operation. The management can pay attention to skilled people who have the knowledge and work experience, especially in the work place not just a college graduate. The restaurants should have a specific average volume of cooking oil that they have to consume for the daily, weekly and monthly basis.
Co-Authors Fabro, Gwen Stefani R. Fernandez, Grace Gaspar, Lovely Ann G. Rabago, Ray Mart A. Ramos, Joeward N. Salazar, Glenn