{"created":"2026-01-15T07:35:03.660927+00:00","id":12363,"links":{},"metadata":{"_buckets":{"deposit":"0c08d0ba-ba80-4360-ab57-589fa34eb7f9"},"_deposit":{"created_by":143,"id":"12363","owner":"143","owners":[143],"owners_ext":{"displayname":"","email":"tharsu2822@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"12363"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00012363","sets":["1607960099348","1607960099348:1608035585040"]},"author_link":[],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"THE IMPACT OF FOOD AND SERVICE QUALITIES ON CUSTOMER SATISFACTION OF SU NGE TEA HOUSE IN SAGAING","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"This paper aims to analyze the impact of food and service qualities of Su Nge Tea House in Sagaing. In this study, every fifth customer is selected from the total population list by using systematic sampling method, with the starting point determined randomly to uphold fairness and objectivity. Data are collected in March 2025, with research activities conducted every Saturday and Sunday. When respondents are randomly selected, the first respondent is 3rd person, the second respondent is 8th person and so on. Finally, the total of 150 respondents are received. In order to carry out the objectives, both primary and secondary data are used. This study uses the descriptive research method, reliability analysis and multiple regression analysis. Customer satisfaction is measured with four factors namely food quality, service quality, price and location. In this research, food quality, price and location are the strongest significant\nat 1% level. But service quality is not significant. Therefore, the management should provide training with service and empowerment for staff to resolve minor issues. And the tea house should perform regular staff training on hygiene protocols, standardized cleaning schedules, regular checks of uniforms and serving areas."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"Adjusted R Square"},{"interim":"Customer Satisfaction"},{"interim":"Variance Inflation Factor"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2026-01-15"}],"displaytype":"preview","filename":"1. 2MBA-031.pdf","filesize":[{"value":"943 KB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/12363/files/1. 2MBA-031.pdf"},"version_id":"54e081cf-8f54-4f4b-aaf5-f203fb66d92c"}]},"item_1583103233624":{"attribute_name":"Thesis/dissertations","attribute_value_mlt":[{"subitem_awarding_university":"UNIVERSITYOF CO-OPERATIVE AND MANAGEMENT,SAGAING"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Mg Kyaw Lin"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Thesis"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2025-06-02"},"item_title":"THE IMPACT OF FOOD AND SERVICE QUALITIES ON CUSTOMER SATISFACTION OF SU NGE TEA HOUSE IN SAGAING","item_type_id":"21","owner":"143","path":["1607960099348","1608035585040"],"publish_date":"2026-01-15","publish_status":"0","recid":"12363","relation_version_is_last":true,"title":["THE IMPACT OF FOOD AND SERVICE QUALITIES ON CUSTOMER SATISFACTION OF SU NGE TEA HOUSE IN SAGAING"],"weko_creator_id":"143","weko_shared_id":-1},"updated":"2026-01-15T07:51:55.474103+00:00"}