“The Impact of Ethnic Foods in the Philippines through the Hospitality Industry ”
An Undergraduate : Thesis Presented to the Faculty of the College of Internaonal Internaonal Hospitality Management Management Saint Vincent’s College
In Partial Fulfillment of the Requirements of the Degree of Bachelor of Science in Hospitality and Restaurant Management
B':
Angas, ent ent Bruce Bruce A!cuna, A!cuna, Aira Mae "astanos, #ames $al "onde, Hannah %race Daymiel, #ames %leand&ill Iman, A'egail (mandam, )lesa Mae Diane Sa'allones, Ruth Samson, Mariel M*
TABLE OF CONTENT CONTENTS S Chapter I : The PROBLEM AND ITS BACKGROUND Introducton!!!!!!!!!!!!!!!!!!"#$% Pr&ar' O()ect*e+!!!!!!!!!!!!!!!, Bac-.round o/ the Stud'!!!!!!!!!!!!"0$1 Conceptua2 Fra&e3or-!!!!!!!!!!!!!4 State&ent o/ the Pro(2e&!!!!!!!!!!!!5
B':
Angas, ent ent Bruce Bruce A!cuna, A!cuna, Aira Mae "astanos, #ames $al "onde, Hannah %race Daymiel, #ames %leand&ill Iman, A'egail (mandam, )lesa Mae Diane Sa'allones, Ruth Samson, Mariel M*
TABLE OF CONTENT CONTENTS S Chapter I : The PROBLEM AND ITS BACKGROUND Introducton!!!!!!!!!!!!!!!!!!"#$% Pr&ar' O()ect*e+!!!!!!!!!!!!!!!, Bac-.round o/ the Stud'!!!!!!!!!!!!"0$1 Conceptua2 Fra&e3or-!!!!!!!!!!!!!4 State&ent o/ the Pro(2e&!!!!!!!!!!!!5
6'pothe++ o/ the Stud'!!!!!!!!!!!!""78 S.n/cance o/ the Stud'!!!!!!!!!!!!77 Scope and L&taton o/ the Stud'!!!!!!!!79 De/nton o/ Ter&+!!!!!!!!!!!!!!!7#$7%
Chapter II : REIE; OF RELATED LITERATURE LITERATURE Re2ated Lterature!!!!!!!!!!!!!!!"7,$9#
Chapter III : RESEARC6 MET6ODOLOG< Re+earch De+.n!!!!!!!!!!!!!!!!9% Re+earch En*ron&ent!!!!!!!!!!!!!"9% Re+earch Re+pondent+!!!!!!!!!!!!!9, Re+earch In+tru&ent+!!!!!!!!!!!!!""90 Pr&ar' Sa&p2e Sur*e'!!!!!!!!!!!!!91 =ue+tonnare!!!!!!!!!!!!!!!!!"94$95 Re+earch Procedure!!!!!!!!!!!!!!"#8 Treat&ent o/ Data!!!!!!!!!!!!!!!""#7$#9 Re/erence+!!!!!!!!!!!!!!!!!!""##
CHPTE! I THE P!"#$E% &' ITS #C()!"*&'
Introduc+on
The !thnic foods are any foods ingredients or "e#erage that ha#e a parcular associaon or closely iden$ed %ith the Country or Place through the &et &tandards of the Industrial Technology 'e#elopment Instute (IT'I) of the 'epartment of &cience and Technology* according to +osario T, -enato a media &er#ice of the &cience and Technology 'epartment,
.ith the current trend of today/s economy in the Country0 it/s no dou"t that one of the leading industries %e ha#e no% is the Hospitality Industry : speci$cally the Food Industry, .here#er you go in the Country0 many esta"lishment o1er a %ide #ariety of hospitality products,
Hotels and di1erent tourism infrastructure are sproung
not only in the Metropolitan areas0 "ut also along the Countryside specially in 'ipolog City,
In order to ta2e part of the gro%ing industry of hospitality0 students under the Hospitality Courses in 'ipolog City act as one of the micro contri"utors to the de#elopment of the industry as a %hole, That is %hy this research entled “The impact of Ethnic Page 4
Foods in the Philippines through the Hospitality Industry ” is studied
and is proposed "y the students of Hotel and +estaurant Management, y this0 learnings and ne% ideas may arise that at the la5er0 %e could apply in the future of the hospitality industry,
The researchers came up %ith the idea to ha#e a research a"out ethnic foods in the Philippines to 2no% the le#el of Accepta"ility of the Tourist coming in the Country0"ecause the topic is appealing in our industry today0 %e 2no% that the ne% trend is disco#ering di1erent Cuisines and ne% +ecipes that any food esta"lishments can o1er 0%e ha#e chosen this topic to redisco#er the "eauty and purity of our culture in the Philippines "y researching and tasng our Tradional Cuisines,
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Primary ",-ec+.es/
To promote the Philippine/s Cuisines to the Internaonal Tourists,
To determine the Tourists #ising the City 7 Country and their percepon to%ards Filipino Cuisine,
To measure the a%areness of youth 7 student a"out Filipino Cuisine and Culture
To allo% students gain personal and professional s2ills,
To enhance their understanding and appreciaon of cultural di#ersity,
To allo% students and readers redisco#er the Philippine Culture through Filipino Cuisine,
To ensure that the students are competent and gi#en opportunies to increase their 2no%ledge through research
To e8plain the Impact of +edisco#ering !thnic Foods in the Philippines to the Hospitality Industry,
#ac0ground of the Study Page 6
Food is the most "asic need 0and tradionally "een accepted as the most needed among the three : Food 0&helter and Clothing, In the Philippines seng0 human as %e are0 and Filipino as %e are0 %e are use to eang ; meals in a day : rea2fast0
a#e Food in 'ipolog City is 2no%n as a2ya Carenderia (+estaurant), It/s 2no%n as the oldest !sta"lishment that ser#es only and famous na#e Filipino Cuisine in the City, +eadopng and reselling %hat our country ?s truly o%ns, .e cannot deny that many of the +estaurant "oosng in the City0 ser#es moderni@ed and not tradional Cuisines0 some are ser#ing Cuisines that is not e#en familiar to us li2e Italian Cuisine0 Chines Cuisine and e#en American Cuisine, A popular types of food sold in the city and some restaurant that are commonly found in the City are the follo%ing : ar"ecue at 'ipolog oule#ard %hile #ie%ing the gorgeous sunset0 you can enoy a yummy dinner of grilled treats here so much li2e Ce"uBs
"ut %ith a preer #ie% to enoy, For a sumptuous meal of choices of tradional Filipino0 Chinese and .estern dishes0 head o1 to ig DoeBs +estaurant, ig DoeBs is a casual family dining cafE located in do%nto%n 'ipolog0 in the heart of the cityBs "usiness district, They also o1er delecta"le homemade desserts and specialty co1ees0 hot and cold, The purpose of this +esearch is to determine the accepta"ility of Filipino Food and reason %hy foreigners or Internaonal Tourists #isit the Country, To share %hat %e %ill "e learned and "e found from this research to the ne8t generaon,
To e#aluate the
di1erences of Foreigner/s Accepta"ility to the FIlipino/s Food0 %ith regards to their Age and >aonalies,, And to rene% the Philippine Culture and Food Tradion that is fading in the Filipino/s Hospitality 7 Hotel Industry,
Conceptual Frame1or0
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Food Filipino Ethnic
>Food
Interna tional tourist perceived food attributes
Attributes
Intention
-Explicit
to
-Implicit
Eat
Figure 23 The !esearch Paradigm of the Study
The Conceptual Frame1or0 consists the Filipino Cuisine and Ethnic Food4 ho1 it is done and 1here it is originated4 the Interna+onal Tourist percep+on to1ards Filipino Food4 classifying the food a5ri,utes and iden+fying the factors that 1ill lead to the Customers Inten+on and Sa+sfac+on a,out Filipino Cuisine3
Statement of the Pro,lem
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This study sought to e8amine the Internaonal Tourist percepon of Filipino !thnic Food, &peci$cally the study aimed to ans%er the follo%ing uesons: G, .hat is the pro$le of the respondents as to: G,G -ender G,J Age G,; !ducaonal A5ainment G,4 >aonality J, .hat is the Foreign Tourist le#el of accepta"ility on Filipino !thnic FoodK ;, .hat is the di1erence "et%een internaonal tourist/s percepon and acceptance among personal informaon #aria"les on !thnic foodK 4, .hat is the correlaon "et%een ethnic food percepon and acceptance among internaonal tourist,
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Hypothesis of the Study
The researchers "asically %ant to determine the percepon and atudes of Foreigners : Lorean0 American0 Chinese0 Australian and ther tourists to%ards Filipino delicacies in order to o"tain %hich among these Filipino delicacies %ould "e mar2eta"le for future "usiness o%ners and the foreign le#el of Accepta"ility to the Filipino Cuisine0 speci$callyN it see2s to ans%er the follo%ing:
HG: There is no mean di1erences of percei#ed food a5ri"utes among Filipino !thnic foods, HJ: There is no signi$cant correlaon "et%een ethnic food percepon and acceptance among internaonal tourist,
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Signi6cance of the Study
The study deals primarily in e8amining the Internaonal Tourist/s percepon on Filipino ethnic food a#aila"le in the Country,
The $ndings of this study %ill contri"ute greatly to the "ene$t of the &ociety in the Philippines as a contri"utor to the +estaurant and Hospitality Industry,
+estaurant %ners %ill "e guided on %hat should "e de#eloped in their o%n restaurant0 to impro#e ser#ice and help promote the Philippine/s Cuisine to the Internaonal tourists coming in the Country,
For the researchers0 the study %ill help them disco#er !thnic foods that many researchers %ere not a"le to study,
It %ill also help the Tourism and Hospitality Industry to de#elop its mar2eng strategies and de$ne the scope of ser#ice for the Internaonal tourist coming to the City0 "ecause the research pro#ides #ital informaons and it also helps monitor the strength of the tourism industry and determine "oth %hat current and emerging mar2ets should "e further de#eloped, Page GJ
Scope and $imita+on of the Study
The study focuses on the redisco#ering tradional Filipino Cuisine or it/s Main 'ishes to 2no% %hat dish7dishes that are %ell de#eloped and unde#eloped0 also to 2no% it/s impact or ho% it a1ects the Hospitality Industry, It also e8amine and analy@e the
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'e6ni+on of Terms 5ri,utes is a uality or feature regarded as a characterisc or
inherent part of someone or something, Comradeship refers to the company and friendship of others
%ith common aims, Correla+on is a mutual relaonship or connecon "et%een
t%o or more things, Cuisine is a style or method of coo2ing0 especially as
characterisc of a parcular country0 region0 or esta"lishment, 'i.ersion is an instance of turning something aside from its
course E7plicit Percep+on are atudes that are at the conscious
le#el0 are deli"erately formed and are easy to selfOreport, Filipino Ethnic Food or Philippine Cuisine is consist of the
food, Preparaon methods0 and eang customs found in the Philippines, )astronomic tourism refers to trips made to desnaons
%here the local food and "e#erages are the main mo#ang factors for tra#el,
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Impact means to ha#e a strong e1ect on someone or
something, Implicit Percep+on are atudes that are at the unconscious
le#el0 are in#oluntarily formed and are typically un2no%n to us, Interna+onal Tourist is a person %ho tra#el to a country other
than that in %hich they ha#e their usual residence0 "ut outside their usual en#ironment0 for a period not e8ceeding GJ months, %indful Ea+ng is eang %ith intenon and a5enon,
Percep+on
is a %ay
of regarding0 understanding0 or
interpreng somethingN a mental impression, !a+onale is a set of reasons or a logical "asis for a course of
acon or a parcular "elief, Scope refers to the e8tent of the area or su"ect ma5er that
something deals %ith or to %hich it is rele#ant,
CHPTE! II Page G3
!EVIE8 "F !E$TE' $ITE!T*!E !elated $iterature
The researchers gathered informaon "y re#ie%ing pu"lished literature to e#aluate the factors that a1ect the percepon of the foreign consumers to%ard food in the Country,
thers may li2ely to ha#e their meals at home or somemes in food esta"lishments li2e restaurants or fast food, Also some #ary their food "ased on their diet,People may ha#e their o%n reason a"out choosing their food, There is a long tradion of research into consumers/ food percepon,
As people are gro%ing0 their
percepon changes from me to me0 depending to %hat age0 gender0 status in life0culture0 etc, From the pre#ious years that %e ha#e "een coloni@ed "y di1erent countries0acculturaon happened %here in our food preparaon and techniues impro#ed ma2ing the foreigners #isit our country (the Philippines) "ecause of our local cuisine in the Philippines, They introduced many of their foods and special fes#e dishes so that no% the cuisine of the Philippines is as much inuenced "y &panish tastes as it is try the Malay and Chinese %ay of coo2ing said "y (Fernando), 'espite the a"sence of an esta"lished Filipino cuisine0 the Philippines is sll 2no%n for speci$c delicacies such as for sisig0 Page G6
ensalada0 atchara0 2ila%in0 for main dishsinigang0 2areO2are0 ado"o0 lechon0 and pina2"et and for dessert suman0 2utsinta0 "i"ing2a0 puto0 sapinOsapin,
.hene#er tourists #isit Philippines0 it has
"ecome a tradion to o1er them these foods, ased on the 'epartment of Tourism Tra#el and Tourism &tascs JGG0 Lorean and American are the top t%o naonalies %ho freuently #isited the Philippines, The 'T also speci$ed their reasons for their #isit such as for holiday #acaons and "usinessOrelated transacons, 'uring their stay in the Philippines0 it is ust normal for them to try either one of the country/s delicacies, This study aims to determine the percepon and atudes of foreigners to%ards Filipino delicacies,
Tomo2i Fuii states that It is essenal to understand the consumpon pa5ern of food and ho% it changes o#er me to formulate sound economic policies as %ell as mar2eng and pricing strategies, In this study0 %e esmate the Quadrac Almost Ideal 'emand &ystem %ith si8 rounds of the Family Income !8penditure &ur#ey e8ploing the condional linearity of the demand system, .e $nd that the Filipino diet has "ecome %esterni@ed and that the changes in ur"an food demand are ualita#ely similar to those in ur"an China0 especially for meat0 fruits0 and #egeta"les, .e also Page G9
o1er some policy and "usiness implicaons, Ley%ords: demand systemN elascityN generali@ed leastOsuaresN iterated linear leastO suares
Food is an essenal good and thus understanding its demand is important for the formulaon of sound agricultural policies and de#eloping sustaina"le agricultural "usiness, A mely analysis of food demand is important "ecause the structure of food demand can change o#er me not only "ecause prices and incomes change "ut also "ecause people/s taste itself also change, Ho%e#er0 e#en in countries %here food accounts for a si@a"le share of e8penditure or %here agriculture is among the main industries0 careful analysis of food demand is o=en not readily a#aila"le, In this study0 %e analy@e the food demand in ur"an Philippines and compare it to the one in China, This comparison is interesng for t%o reasons, First0 there are some similaries "et%een Filipino and Chinese food cultures, This is not surprising0 "ecause Filipino cuisine R &chool of !conomics0 &ingapore Management Uni#ersity, !mail: Suiismu,edu,sg J has "een signi$cantly inuenced "y Chinese cuisine, The similaries are parcularly pronounced in lo%er and middleOclass cuisine "ecause the Chinese $rst came as traders0 se5lers and merchants, For e8ample0 dishes li2e noodles0 certain Page G
sausages0 #egeta"les %rapped in a thin rice %rapper0 and meat encased in dough come from the Chinese cuisine and ha#e "een %idely a"sor"ed in the Filipino cuisine and coo2ed in homes and eateries (&ee0 Fernande@ (G6)), &econd0 the economic gro%th in China has "een much faster than the Philippines in recent years, For e8ample0 according to the .orld 'e#elopment Indicators pu"lished "y the .orld an20 China/s -'P per capita in constant JGG internaonal dollars is G0334 in G and 0J; in JG, The corresponding $gures for the Philippines are 40G in G and 306G; in JG, Therefore0 %e may e8pect to see more pronounced changes in China than in the Philippines o#er the last t%o decades or so, There are0 ho%e#er0 t%o important limitaons to this argument, First0 the Filipino food culture has also "een hea#ily inuenced "y the &panish food culture0 "ut this is not applica"le to the Chinese food culture, Therefore0 the %esterni@aon of food culture has started much earlier in the Philippines, &econd0 the food culture in China is #ery di#erse in itself, For historical reasons0 the Chinese inuence did not uniformly come from China, Most nota"le inuences come from southern China0 parcularly around the current Fuian pro#ince, 'espite these limitaons0 the structural changes in food demand China has e8perienced tell us some direcons in %hich the Page G
structural changes in food demand are li2ely to ta2e place in the Philippines, This is parcularly true0 if the Philippines %ere to catch up %ith China in -'P per capita in the future, .e analy@e the food demand "y esmang the Quadrac Almost Ideal 'emand &ystem (QUAI'&) proposed "y an2s et al, (G9) %ith #arious rounds of the Family Income !8penditure &ur#ey (FI!&) using a #ariant of the iterated linear leastOsuares esmator de#eloped "y lundell and +o"in (G), esides the o"#ious empirical contri"uons0 %e impro#e on the e8isng method "y esmang the QUAI'& system for a rela#ely large num"er of goods in a reasona"ly eVcient manner "y using the condional linearity of the esmaon euaons0 "y ta2ing ad#antage of the #arianceOco#ariance matri8 of the uno"ser#ed error term0 and "y directly imposing the restricons on the parameters reuired "y economic theory, Culture and ethnicity are important foundaons of understanding food and people,Lno%ledge of the di#erse cultures of ethnic group and recognion of cultural opulence that is part of the food pa5erns do not ust gi#e delight "ut also to impro#e and esta"lish the s2ill of food professionals to %or2 harmoniously and eVciently %ith people "elonging in di#erse culture (Mc.illiams W Heller0 J;), ased on the arcle of Mer#in4 (JGG)0 the analysis re#ealed that "oth Loreans and Filipinos #ie%ed Menu Price as the Page J
most important a5ri"ute, >e8t important a5ri"utes0 in Lorea %ere follo%ed "y "rand0 foodOrelated factors and ser#ice and hygieneO related factors0 %hile in the PhilippinesN they %ere foodOrelated factors0 ser#ice and hygieneOrelated factors and "rand,'uring the &panish coloni@aon0 Filipinos learned to eat &panish food and use di1erent 2inds of spices, This %as also the start of the spice trade "et%een &pain0 the Philippines0 and Tidorein Malu2a (Mollucas), The Chinese also traded %ith the Filipinos as early as the G3 th century,
good* as %hen they eat in e8pensi#e restaurants, The characteriscs of America/s dominant food culture are cost0 con#enience and appearance (I2erd0 JGJ),In addion0 Americans are stuc2 on sugar0 and sugar of some 2ind (such as fructose or sucrose) is added to most pac2aged foods, It/s hard to $nd a snac2 that isn/t s%eet and e#en some main course dishes are ser#ed %ith a s%eet such as panca2es %ith maple syrup and lam" %ith mint elly, American pastries are #ery s%eet0 and American eat s%eet desserts much more regularly than most other people, (.anning0GG), ased on the study of 're%no%s2i et al,0 current U,&, esmates ha#e sho%n that the consumpon of added sugars accounted for G3,X (6g7d) of energy in the diets of children aged JO3 y and G,6X (g7d) of energy in the diets of children aged 6OGG y, The "ul2 of sugar %as pro#ided
"y
energyOcontaining
"e#erages0
including
sugarO
s%eetened sodas and a#ored mil20 %hich are su"stanal source of added sugars in the diets of children aged JOGG y, Adolescent males consumed the most added sugars0 primarily from s%eetened grains0 s%eet "e#erages and sodas0 ta"le sugars0 syrups0 snac2s and candies0and mil2 products, Added sugar consumpon decreased a=er adolescence and %as much reduced in adult life, The PhilippinesB locaon "et%een the &outh China &ea and the Paci$c cean has made the islands a crossing point for migrang Page JJ
people all o#er the %orld, As a result0 the Philippines is made up of a range of di1erent people and ethnic groups, .hile there are many di1erent dialects and languages0 Tagalog is the naonal language, The people of the Philippines are called Filipino, Filipino cuisine reects the "lending of these %ide and #aried cultures,Malays0 from Malaysia0 %ere among the $rst inha"itants of the Philippines o#er J0 years ago, They "rought %ith them the 2no%ledge of preparing hot chilies and the use of ginataan 0 or coconut mil20 in sauces to "alance the spiciness, The Chinese esta"lished colonies in the Philippines "et%een GJ and G;, They introduced pansit 0 or Chinese noodle dishes0 and "ean curds,
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e8amples, &pain also introduced coo2ing %ith seasonings0 such as garlic0 onions0 tomatoes0 s%eet peppers0 and #inegar, The United &tates too2 control of the Philippines a=er the &panishOAmerican .ar in G0 staying through .orld .ar II (G;Y G43) unl G46, The U, &, military introduced goods shipped in from their country such as mayonnaise0 hot dogs0 ham"urgers0 and apple pies, Canned e#aporated and condensed mil2 o=en replace the tradional "u1alo mil2 used in desserts0 such as an (caramel custard), >o%here else in Asian cuisine can cheese and canned tomato sauce "e found in recipes, All of these foods are sll fa#orites of the Filipinos and can "e found almost any%here in the country, CHAPTER III
Research Methodology
Research Design This study will utilie !uantitative method" the researchers made !uestionnaires that will be used as the main instruments of primary data collection# $bservations and structured interviews will be also done in order to supplement the data collection through the instrument#
Research Environment Page J4
The research will be conducted within the %ity of Dipolog# " $fficially the %ity of Dipolog is a third class city and the capital of the province
of &amboanga
del
'orte on
the
southern (hilippine island of )indanao# *eographically" the city is surrounded by rolling hills to the southeast and the +ulu +ea to the
north#
Research Respondents ,e will interview the owner of the Restaurants and the staff of the available Restaurants in the %ity using structured interview# The respondents of this study are the %ustomers dining at Filipino Restaurants" a number of . International %ustomer will be the respondents since it is the minimum !uantity of sampling#
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Respondents
'umber
(ercentage
American Australian %hinese 2orean $thers
/ / / / / .
0.1 0.1 0.1 0.1 0.1 3..1
TOTAL
Research Instruments
The !uestionnaires are used as the main instrument of data collection# The instrument contains !uestions concerning the Food
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Development in the industry assessed by the 4 groups of respondents# ,e will also conduct a one on one interview with the selected Foreign Tourist#
5ow long are you going to stay in the %ountry6 ,hat made you decide to visit and have a 7acation in the
(hilippines6 As a foreigner what is the main reason of your visit6 Do you have any idea about Filipino Tradition and Filipino
Food6 ,hat is your most favorite Filipino %uisine and why66 In range 3.-3" 3. as the highest" rate the level of your acceptance to the Filipino %uisine#
The gathered information will be used in analying of the findings and ma8ing of the conclusion and recommendation for this Research#
This will be the sample survey that we will be using to gather our primary data (9T A %5E%2 )AR2 T$ :$9R )$+T FA7$RITE FI;I(I'$ %9I+I'E#%5$$+E AT;EA+T 3. )AI' DI+5# T5E A'+,ER ,I;; and >? A'D T5E
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MENU
MARK
Afritada Adobo
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Dear Respondent(s), Good day! We are third year Hotel and Restaurant Management Student from the Saint Vincents ollege conducting a research a"out “Tourist Acceptability of Ethnic Foods in the Philippines” in the ful#llment of our HRM $ or Research and Hotel Management% We &ould re'uest you to ans&er this 'uestionnaire as honestly as possi"le% Rest assured that your ans&ers &ill "e used for research purposes only% han you *ery much for your ind cooperation and time% Sincerely yours,
+lisa Mae Diane M% mandam Page J
-./-012$01233
Group 4eader Respondent’s Identity:
5ame (ptional)67777777777777777777777777777777777 8ge 6 7777777777 ccupation6 77777777777777777777777777777777777777777777777777777777 5ationality6 77777777777777777777777777777777777777777777777777777777 9lease put a chec mar on the corresponding space "eside the choices or ran the appropriate items if the 'uestion re'uires for raning% 9lease do not lea*e an item unans&ered%
/%) :n dining in a restaurant, &hat do you consider #rst; 77779rice 77774ocation 7777Menu<=ood hoices 7777Safety and Sanitation 7777thers6 (please specify)
2%) What meal of the day, you usually dine in a restaurant;
7777>reafast 77774unch 7777Dinner
1%) What is your most fa*ora"le dish in this Restaurant;
77778do"o 7777?rispy 9ata 7777?are0are 77779asi& 77774echon 77779ina"et 7777>ar"e'ue 7777+m"otido 77779ancit 7777aldereta
3%) What is your less fa*ora"le dish in this Restaurant;
77778do"o 7777?rispy 9ata 7777?are0are 77779asi& 77774echon 77779ina"et 7777>ar"e'ue 7777+m"otido 77779ancit 7777aldereta Page ;
@%) What nationality you "elie*e inAuence =ilipino uisine;
77778merican 7777hines 77778ustralian 7777anadian 7777?orean 7777thers6 (9lease specify)
B%) What =ilipino dish are you familiar &ith; (9lease specify)677777777777777777 C%) What do you lie most eating ethnic food; +e&& : dont lie ethnic food at all% : lie trying a ne& Aa*or% : lie getting ne& recipe ideas% : lie learning a"out other cultures through traditional and regional% C) Recommendation 6 77777777777777777777777777777777777777777777777777777777777777777777777 77777777777777777777777777777777777777777777777777777777777777777777777 777777777777777777777777777777
RESEARCH PROCEURES
Interview with the owner of
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%ategory 0- Ran8ing @ Rating +urvey of )ost Favorite Filipino %uisine III# +cales of the following e!uivalents 3- I strongly disagree - Fair 0- I disagree
4- I strongly agree
?- I agree
!ATHERIN! O" ATA The !uestionnaires that will be used in gathering our primary
data will be drafted and once it is finalied" the researchers will administer the !uestionnaires during the free time of the students# The researchers will explain to the respondents" the ways in which to accomplish the !uestionnaire at their own pace# In the entire duration of the respondentsB accomplishment of the !uestionnaire" the researchers will present tally the answers and present the percentage based on the respondentsB answer# The gathered data from our interview will be used to come up with a proposed )enu or Ideas to develop Filipino %uisine in the %ity#
TREATMENT O" ATA %ategory 3 C %hoosing the Top 3. )ost Favorite @ Familiar Filipino %uisine
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,e will tally the respondentsB answers and convert it into percent# In this survey category per table" the total percentage is #1 which is e!uivalent to 3..1" we use the #1 as our maximum percentage from this e!uation Total respondents . respondents per groupG 3..1 @ . # 1 per personG # x . personG #1 After getting the e!uivalent percentage in we will present the percentages into graphs to have clearer results and identify the Top 3. )ost Favorite FIlipino %uisine# And to be use in the =uestionannaire" to identify the Ran8ing of the %uisines#
%ategory 0- Rating +urvey ,e will present tables and tally the respondentsB answers and convert it into percent# In this Rating survey ca tegory per table" the Page ;;
total percentage is #1 which is e!uivalent to 3..1" we use the #/1 as our maximum percentage from this e!uation Respondents / respondents per groupG 3..1 @ / 3/#// 1 per personG 3/#// x / personG #/1 maximum percentage ,e will present another table which will be the /th table generaliing the rating survey category using #1 as our maximum percentage# ,e got # 1 from this e!uation Total Respondents . 3..1 @ . # 1 per personG # x . # 1 maximum percentage ,e will present the graph data of the /th table through *raph and ? to get clearer results
!EFE!E&CES h5ps:77%%%,scri"d,com7doc7G4;;633;7ThesisOforOH+MO$lipinoOcousines
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