Chapter 2

METHODOLOGY

This part presents the research design, sources of data, instrumentation and data

collection, analysis of data and categorization

Research Design

This study is purely descriptive in nature. Descriptive can be explained as a

statement of affairs as they are present with the researcher having no control or variable.

Descriptive research aimed at casting light on current issues or problems through a

process of data collection that enables then to describe the situation more completely

that was possible without employing this method(Enthridge,2004).

This research aims to determine the Level of Competency on Food and Beverage

Services Skills among the Grade 12 TVL Home Economic students in Don Eulogio De

Guzman Memorial National High School School Year 2019-2020.

Sources of Data

The main focus of this study was to determine the Level of Competency on Food

and Beverage Services Skills among the Grade 12 Technical Vocational Livelihood

Home Economics (TVL HE) students in DEGMNHS, located at Calumbaya, Bauang,

La Union.

The researchers gathered all the relevant information with the help of the Senior

High School teachers and adviser. The total population of Grade 12 TVL Home

Economic students in Senior High School for the S.Y. 2018-2019 is 61.

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 The researchers used the total enumeration as the sampling in this study. It is a

type of purposive sampling technique which involves examining the entire population

which have a particular set of attributes or characteristics.

The participants of the study were the Food and Beverage Services NC II takers in

Don Eulogio de Guzman Memorial National High School in Calumbaya, Bauang, La

Union.

Table 1. Population of Grade 12 Technical Vocational Livelihood Home Economic

students in DEGMNHS S.Y. 2019-2020

Strands Number of Respondents

TVL – HE A 34
TVL- HE B 27
Total 61

Table 1 displays the total number of Grade 12 Technical Vocational Livelihood

Home Economics students in Don Eulogio De Guzman Memorial National High School

School Year 2019-2020 who passed the Food and Beverage Services National

Certificate II assessment. The same students were the respondents for this study.

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Instrumentation and Data Collection

The researchers sought the assistance of their Food and Beverage teacher to

gather the needed number of respondents for the research. The checklist prior to

distribution was adapted from the TESDA and revised by the researchers and was

validated by the FBS trainer.

Once the number of respondents was identified, the checklist was given to Mrs.

Rhea S. Daluddung who headed the evaluation and assessment of the competency level

of Grade 12 Food and Beverage Services students. Mrs. Daluddung, as a School- based

trainer FBS, is prominently qualified to see to the assessment of the competency levels

of the respondents.

Analysis of Data

To determine the Level of Competency on Food and Beverage Services among

the Grade 12 Technical Vocational Livelihood Home Economic students in Don

Eulogio de Guzman Memorial National High School frequency count, average

weighted mean and rank were used.

Data Categorization

Categorization is a major component of qualitative data analysis by which

investigators attempt to group patterns observed in the data into meaningful units or

categories.

Descriptive Equivalent
Numerical Rating Statistical Range Rating
1 1.00-1.75 Not Competent
2 1.76-2.50 Slightly Competent
3 2.51- 3.25 Competent
4 3.26- 4.00 Very Competent

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