Eatery Environmental Atmosphere and Eating Behaviors among Customers

Jessyl M. Licera1, Jessa Mae M. Licera and John Mark B. Lazaro
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Jessyl M. Licera1: Student, Santo Tomas College of Agriculture Sciences and Technology
Jessa Mae M. Licera: Teacher, Sto. Tomas National High School,
John Mark B. Lazaro: Instructor, Santo Tomas College of Agriculture Sciences and Technology

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 2, 2520-2534

Abstract: This study assessed the level of eatery environmental atmosphere and eating behaviors among customers in Santo Tomas, Davao del Norte. Descriptive-correlational research design was employed to determine the relationship between the two variables. The respondents of this study were 170 customers of the eatery business establishments of Santo Tomas, Davao del Norte. The respondents were identified through a stratified random sampling technique. Two sets of adapted questionnaires were used to obtain the information from the respondents. The findings of this study revealed that the level of the eatery’s environmental atmosphere in terms of place management and place design was very high. Moreover, the investigation found that the level of eating behaviors among customers in terms of enjoyment of food, emotional over-eating, emotional under-eating, food fussiness, and food responsiveness was very high. It was also found in the study that there was a significant relationship between the eatery’s environmental atmosphere and eating behaviors among customers. Furthermore, the findings of this research hold practical implications for enhancing workforce stability, customer satisfaction, and overall community prosperity.

Date: 2025
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