ILOILO STATE COLLEGE OF FISHERIES

COLLEGE OFHOSPITALITY MANAGEMENT

Barotac Nuevo, Iloilo

Chapter 4

PRESENTATION , ANALYSIS, AND DATA INTERPRETATION OF DATA

This chapter presents the results, the analysis and

interpretation of data gathered from the answers to the

questionnaires distributed to the field. The said data

were presented in tabular from in accordance with the

specific questions posited on the statement of the

problem.

Profile of the Respondents

According to table 1, 45% of the respondents has the age

bracket of 46-60 years old, 40% from the age 31-45 tears

old, and 15% came from 61-75 years old bracket.

Therefore, most of the respondents came from the 45-60

age bracket. All of the Respondents answered the

questionnaire are all females. Table shows that 25% of

the respondents are High School Undergraduate, 17.5% are

High School Graduate, 17.5% are College Undergraduate,

12% are Vocational, 12% are Elementary Graduate, 7.5% are

College Graduate, and 7.5% are Elementary Undergraduate.

Therefore, most of the Respondents are High School

Undergraduate as their Highest Educational Attainment.

 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

Table 1
Profile of the Respondents
Respondents Frequency Percentage
(%)
A. Age
31-45 years old 16 40
46-60 years old 18 45
61-75 years old 6 15
Total 40 100
B. Sex
Male 0 0
Female 40 100
Total 40 100
C. Highest Educational
Attainment
Elementary Undergraduate 3 7.5
Elementary Graduate 5 12
High School Undergraduate 10 25
High School Graduate 7 17.5
College Undergraduate 7 17.5
College Graduate 3 7.5
Vocational 5 12
Total 40 100

Determine the attainment of project objective in terms of

knowledge and skills acquired by the participants in the

preparation of CocoBan products.

Attainment of the project objectives was ascertained

through the client’s knowledge and skills acquired in the

project. Table 2 shows the attainment of project

objective classified as a whole. The result shows that

the attainment of project objective of CocoBan Project

beneficiaries is classified as “Highly Knowledgeable and

Skilled”, with a mean of 4.78 and a standard deviation of

 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

0.24. The beneficiaries of CocoBan Project are highly

knowledgeable and skilled, and the project objective is

highly attained.

Table 2
Attainment of project objective

N Mean Std. Remarks

Deviati
on
Attainment of Highly Knowledgeable and
40 4.78 .24
project objective Skilled

Question number 1 states the knowledge acquired by the 40

respondents in preparation of CocoBan Products with the

Mean of 4.78 and remarks as highly knowledgeable and

skilled.Question number 2 states about the knowledge in

packaging and labeling of CocoBan products with the Mean

of 4.63 and classified as highly knowledgeable.Question

number 3 states about the method of cooking of CocoBan

products with the mean of 4.78 and classified as highly

knowledgeable and skilled.Question number 4 states about

the knowledge that the CocoBan provided through Expert

Faculty demonstration with the mean of 4.9 and classified

as highly knowledgeable and skilled. Question number 5

states about the knowledge and skills acquired from

CocoBan project with the mean of 4.8 and classified as

highly knowledgeable and skilled.

 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

Statements Mean Remarks Rank

1. I acquired skills 4.78 Highly Knowledgeable
in the preparation and Skilled 3
of CocoBan Products.

2. The CocoBan 4.63 Highly Knowledgeable

Project gave me and Skilled
knowledge in
packaging and 4
labeling of
products.

3. I learned new 4.78 Highly Knowledgeable

method of cooking and Skilled
from CocoBan 3
Project.
4. The CocoBan 4.9 Highly Knowledgeable
Project provided me and Skilled
enough knowledge of
different products 1
through expert
faculty
demonstration
5. Knowledge and 4.8 Highly Knowledgeable
skills acquired from and Skilled
the CocoBan project
are useful to apply 2
in starting a
business.

Scale of Means:
4.21-5.00 - Highly Knowledgeable and Skilled
3.41-4.20 - Knowledgeable and Skilled
2.61-3.40 - Moderately Knowledgeable and Skilled
2.81-2.60 - Not Knowledgeable and Skilled
1.00-1.80 - Highly Not Knowledgeable and Skilled
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

Describe the quality of project implementation in terms

of aspirational, appropriateness, and acceptability.

The quality of the project implemented was defined to

the extent of its relevance to the clients’ needs. Table

3 shows the result of the quality of CocoBan Project

implementation classified as a whole. The result shows

that the project implementation is evaluated as

“appropriate quality” or “average quality”. The result

shows that the beneficiaries of CocoBan Project have high

regard for the project implemented, which express their

acceptance and contentment of the project rendered by the

ISCOF BN Extension.

Table 3
Quality of Project Implementation

N Mean Std. Remarks

Deviation
Quality of project
40 2.26 .58 Appropriate
implementation

Scale:
2.34-3.00-Aspirational
1.67-2.33-Appropriate
1.00-1.66-Acceptable
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

Enumerate the clients’ feedback regarding their

experiences and on how the project be improved.

Clients’ Feedback

The following themes were derived from the clients’

feedback regarding their experiences in CocoBan Project

and how they improved.

Theme 1: Source of Knowledge. The CocoBan Project’s

objectives is to spare knowledge and skills on different

coconut and banana recipes, and how to do packaging and

labeling. The clients mentioned that they acquired a lot

of learnings from CocoBan Project. Clients 11, 18, 30,

39, and 40 said,

“Madamo guid ang amon nahibalu-an.”

(We really learned a lot.)

“Huo, kay madamo kami nabal-an sang halin sa saging kag

lubi.”
(Yes, because we learned a lot from the banana and
coconut.)

“Nakahatag sang madamo nga kaalam ang amo sini nga

proyekto.”
(This kind of project gives many learnings.)
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

“...madamo guid ako sang mga bagay nga natukiban, pareho

sang mga raw materials nga gingamit sa pag-ubra sang
produkto. Nahibalu-an ko nga madamo gali sang pwede ma-
ubra sa saging kag niyog.”
(...I discovered a lot of things, like the raw materials
we used to make the products. I learned that there’s so
many ways to made from banana and coconut.)

Clients 4, 6, 8, 12, 15, 16, 19, 20, 22, 36, and 37

specify that,

“...Kabalo na ako magluto kag damo na ako nabal-an kag

himu-on parte sa saging kag lubi.”
“... I know how to cook and I have learned and done a lot
about bananas and coconuts.”

“...tungod sa CocoBan Project, madamo kami nabal-an nga

bag-o nga recipe kag nabal-an namon kung paano sila
himuon.”
“...through CocoBan Project, we learn a lot of new recipe
and we knew how to prepare them.”

Additionally, several clients were able to learn how to

do packaging and labeling of CocoBan Projects. Clients

25, 39, and 40 said,

“Diri ko nabal-an paano magpackaging kag paano

maglabeling.”
“I learned how to do packaging and labeling and how to
label (cocoban products)”.

“Ang amo ini nga proyekto nakahatag sa akon sang madamo

nga ihibalo sa pagpack’
“This kind of project gives me lot of learning about
packaging.”
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

Theme 2: Aid to livelihood. One of the purpose of cocoban

project is to create products from coconut and banana

crops and later to be sell. According to clients 3, 5, 7,

11, 12, 14, 15, 18, 20, 21, 22, 23, 24, 25, 29, 31, 32,

33, 34, 36, and 40, this project helps them in their

livelihood aspect. They stated,

“...nakabulig guid ini sang dako sa akon adlaw-adlaw nga

pangabuhi.”
(…it is a great help in my daily life.)

“Nakahatag ang CocoBan sa akon sang extra income nga

nakabulig sa amon pang adlaw-adlaw nga kinahanglanon.”
(CocoBan gave me extra income that helped me in our
everyday needs.)

Furthermore, clients 3, 11, 12, 16, 17, and 39 further

states,

“Nakabulig man ini sa gastuson sang amon bata sa

eskwelahan.”
(…it also help us in school expenses for our children.)

Theme 3: Learning satisfaction. 39 out 40 clients agrees

that they were satisfied with all the learnings that

ISCOF BN Extension rendered in CocoBan Project. Clients

3, 5, and 13 mentioned,

“Huo, very satisfy gid kami sang amon natun-an diri sa

CocoBan Project kay tungod may ara sila maayo nga
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

speakers.”
(Yes, we are very satisfied with what we have learned at
CocoBan Project because they have very good speakers.)

“Yes, kuntento gid ako sa CocoBan Project kay ang tanan

nga mga leader sang amo ni nga proyekto tama gid ka maayo
kag madamo ka sang mahibalu-an sa ila.”
(Yes, I am contented with the CocoBan Project because all
the leaders of the is Project are very kind and you will
learn a lot from them.)

Theme 4: CocoBan Preparation Area. Clients voiced out

their interest in building a preparation area in

preparing and storing CocoBan products, clients 5, 14,

15, 27, 28, and 30 suggests,

“Para sa akon dapat nga I-improve sang CococBan Project

and lugar nga kung diin makaluto kami sang matawhay kag
safe.”
(For me, the things that CocoBan Project must improve is
the place where we can prepare CocoBan Products
peacefully and safe.)

“Ang lugar kung sa diin nagaluto, dapat may ara sakto nga
lugar para sa mga members.”
(A place where cooking is done, there must be a proper
place for the members.)

Theme 5: Additional Recipe. Several clients asked for the

additional recipes to teach in the project. Clients 16,

27, 28, 29, and 30 suggested,

“...mas manami pa gid nga madamo nga recipe ang iya ka

CocoBan Project.”
 ILOILO STATE COLLEGE OF FISHERIES
COLLEGE OFHOSPITALITY MANAGEMENT
Barotac Nuevo, Iloilo

(...it would be better if there are more recipes for

CocoBan Project.)

“...mas mayad kung mas madamo pa gid sila matudlo nga

recipe.”
(...it’s better if they will teach more recipes.)

“...pero dapat mas damo pa gid para mas damo learnings.”

(...but there should be more for more learnings.)
Accordingly, supplementary learning materials foster

motivation, which is one of the most critical factors

influencing learning (Karki, 2018).

Theme 6: Packaging, Labeling, and Expiration Date.

Clients of CocoBan Project expressed their desire in

learning more about the packaging and labeling of

products. Clients 6, 7, 22, 25, 26, 31, 32, 33, 34, 35,

36, and 38 suggested,

“Gusto ko pa gid mabal-an mayo ang parte sa packaging,

labeling kag paano magbutang expiration date para sa mga
products.”
(I’d like to know very well about the packaging,
labeling, and how to put expiration date for the
products.)

“Dugang nga ihibalo about sa packaging, labeling, kag may

expiration sa pag-ubra.”
(More information about the packaging, labeling, and
manufacturing expiration.