000			03330nam a22002657a 4500
003			URS
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008			240422b |||||||| |||| 00| 0 eng d
050	0	0	_a LG 221.R59 Sa832 _b2015
100	1		_aAGUSTIN, HANNA E. _eResearcher
245	1	0	_aThe satisfaction level on benefits and incentives of the employees of Lola Idang's restaurant/ _cHanna E. Agustin [et....al]
260		1	_c2015
300			_axiv, 50 leaves _billustration _c28cm
336			_2Text _ardacontent
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Thesis _bBachelor of Science in Business Administration Major in Human Resources Development Management _cUniversity of Rizal System, Rodriguez, Rizal _d2015
520			_aThe study was conducted to determine the satisfaction level on benefits and incentives of employees of Lola ldang's restaurant The subject was the employees of Lola Idang's Restaurant during the Second Semester of School Year 2014-2015. The researchers used the Descriptive method to gather information about the issue. The researchers used this method to present conditions and to gather information, It involved the collection of data to answer the questions concerning the current status of the study, specifically the Satisfaction Levei of the Employees of Lola ldang's Restaurant. For more details on the gathered data, the following statistical treatments were utilized: Frequency. Percentage Distribution were used to detemine the The ice subsidies allotted for every employee" got a weighted mean of 3.90 ranked the fourth and "the availability of medical allowance for every employee ranked the fifth with the weighted mean of 3.50. They were all verbally interpreted as Much Satisfied. The grand mean was 4.0 and verbally interpreted as Much Satisfied Since the p-values for age, sex, length of service and position were greater than the tabular value of 0.05, therefore, the null hypothesis was failed to reject. There is no significant difference between the level of satisfaction on benefits and incentives of the employees of Lola ldang's Restaurant when they are grouped according to their profiles Based on the findings of the study, the following conclusion were drawn at: Majority of the respondents were crew and cook. This is due to the company's nature of business. Most of the respondents were employed in the company for more than a year but there are still employees who are employed within a year or less. However the domination of employees employed in the company for more than a year did not totally defined their level of satisfaction in terms of the benefits and incentives given by the company. The respondents perceived their satisfaction level in the following aspects: The Benefits and the Incentives given to the company in view of the conclusions drawn the following recommendations are offered, Management should set off timely assessment and evaluation to the employee's level of satisfaction in terms of the benefits and incentives offered by
650			_2Satisfaction level
700			_aBUENAAGUA, XYLENE L. _eresearcher
700			_aSAN JOSE, MICHELLE C. _eresearcher
700			_aVILLAGONZALO, DAVE M. _eresearcher
700			_aMNIAOL, MARICEL V. _eadviser
942			_2lcc _cT
999			_c79700 _d79699