| dc.description.abstract | The restaurant's physical environment gives the impression to every customer on how
they may be able to use the space. Also, the physical environment impacts the behavior of the customer and the restaurant's Performance (Çetinsöz, 2019). This study aims to evaluate the Importance and Performance of the physical environment in restaurants with passive ventilation and passive daylighting, which are Penong’s Barbeque Seafood and Grill (Quirino Avenue Branch), Pards Seafood Grill and Restaurant (Illustre Street), Mamadas Barbecue Seafoods at Ihaw Ihaw (Lopez Jeana Street), and Barbeque Boss (Quirino Avenue Branch). This study will be descriptive research with a quantitative approach. The method used in analyzing the data is Importance and Performance Analysis (IPA). The sample size of this study is 196 respondents, who are the people who experience eating in those restaurants. This study found that there is a single variable that was perceived as extremely important by the customers: cleanliness. This variable was excellently performed by the restaurants that then belong in Quadrant two (2). As for Quadrant one (1), the variables that belong to it are Layout, Furnishings, Lighting, and Color. In Quadrant three (3), no variable belongs to this quadrant out of all the variables. In Quadrant four (4), the variables that belong to it are Scent and Temperature. Based on the study result, the researcher suggested keeping the performance these four (4) restaurants gave and developing it. | en_US |
