Republic of the Philippines

Department of Education
Region III-Central Luzon
Schools Division of Bulacan
San Miguel National High School

ATTRIBUTES OF FOOD SERVICE ESTABLISHMENTS NEAR SAN MIGUEL

NATIONAL HIGH SCHOOL AND THE LEVEL OF SATISFACTION OF
STUDENTS

A Research Paper
Presented to the Faculty of Senior High School Department
San Miguel National High School
San Miguel, Bulacan

In Partial Fulfillment of the Requirements for the Subject

Inquiries, Investigations and Immersion

Apple M. Alemania

Kyla Mae C. Cruz

Veronica C. David

Gabriel B. Dela Cruz

Dennisse R. Leyson

Ma. Amberainne P. Mendoza

Mitzi Anne M. Pelayo

Tricia Mae M. Reyes

Researchers

Graciel Ann C. Solatorio, PhD

Research Adviser

March 2023

Address: Scuala St., San Juan, San Miguel, Bulacan

Telephone Nos: (044) 327-1123 / (044) 327-1104
Email Address: 300771@deped.gov.ph
 CHAPTER III

METHODOLOGY

Research Design

The research employed a quantitative design to collect and tabulate objective data and

understand the relationship between the variables. Specifically, this is a comparative-

descriptive type of research that compares the variables in the current status of the subject

matter.

Toledo-Pereyra (2012) stated that good research design provided more accurate data

collection and enhanced and achieved study objectives. Through a quantitative, non-

experimental research design, specifically a comparative descriptive design, researchers could

study students' satisfaction levels at different food service establishments. This type of research

design describes, compares, and examines the variables that affect the students' satisfaction.

Then, the results were organized, tabulated, depicted, and described, which analyzed

interesting differences in the variables (Romeyn, 2010).

In particular, the study used a descriptive-comparative survey that asked a set of

questions appropriate to each classification of respondents and analyzed the similarities and

differences between the answers of the two groups. The most important distinctions of this

design are that there is no control (manipulation) of the independent variable (IV) and no

random assignment of study subjects to the intervention or control group (Cantrell, 2011).

The main purpose of a descriptive-comparative research design was to understand how

variables differ to obtain data that was generalized and interpreted in relation to the attributes

of food service establishments, which makes it the most appropriate method used given that it

compares different eateries attributes and details how those affect the level of satisfaction of

the students (Cantrell, 2011).

Data Gathering Technique

Prior to conducting the survey, formal permission was sought from the esteemed school

principal to carry out the study on the school premises. The study aimed to gather necessary

data on the attributes of food service establishments near the distinguished San Miguel National

High School and evaluate the level of satisfaction of the esteemed students. A closed-ended

questionnaire with a 5-point Likert scale was utilized as the research instrument to accomplish

this. The self-made questionnaire was carefully designed to measure the variables influencing

student satisfaction, including food quality, service quality, price, and ambiance. This study

utilized the same questionnaire for different food service establishments.

Once permission was granted, the students who had previously dined in two or all of

the food service establishments encompassed by this study were respectfully approached and

requested to participate in the survey. They were granted the opportunity to fill out the

questionnaire, which was made using Google Forms, at their convenience. All responses were

collected and recorded in an Excel spreadsheet for quality assurance.

Sampling Procedure

The respondents of this study consisted of 60 students from grades 7 to 12 at San Miguel

National High School, who were selected through a purposive sampling technique.

Purposive sampling is preferable because choosing the respondents, particularly based

on the desired characteristics, is easier and more efficient than randomly selecting from an

entire population. Also known as judgmental sampling, this non-probability sampling

technique ensured that the researchers had the right respondents relevant to the research

question and guaranteed the credibility of the results (Creswell, 2014).

This sampling technique involved specific criteria for selecting the respondents with

relevant experiences and knowledge about the food service establishments covered in this
study. In this case, the respondents must have dine-in experience at two or all food service

establishments under study.

Data Analysis Scheme

Descriptive statistics such as frequency counts and percentages were used to

understand better the respondents' profile and frequency of visits to each food service

establishment near SMNHS, namely Uncle Bob's, The LOFT, and Chicken Joint. Descriptive

statistics are methods employed to summarize, describe, and analyze research data in an

organized, effective, and meaningful manner (Vetter, 2017).

An inferential statistical tool, specifically an independent t-test, was utilized to

determine if there was a significant difference between the students' satisfaction levels in

different food service establishments near SMNHS. Inferential statistics can be used to

determine differences between groups and correlations among variables. One example of an

inferential statistical tool is an independent t-test, which compares the means of two

independent groups (Guetterman, 2019). The collected data were tabulated to draw inferences

better.
 Appendix A

Sample Survey Questionnaire

Republic of the Philippines

Department of Education
Region III
Division of Bulacan
SAN MIGUEL NATIONAL HGH SCHOOL
Scuala St., San Juan, San Miguel, Bulacan

Attributes of Food Service Establishments Near San Miguel National High School
and the Level of Satisfaction of Students

Name (Optional):
Email:

I. Profile of the Respondents. Tick the box that matches your profile. Select only one
option.
1. Grade level
❏ Grade 7 ❏ Grade 10
❏ Grade 8 ❏ Grade 11
❏ Grade 9 ❏ Grade 12

2. How much is your daily allowance?

❏ Less than ₱50 ❏ ₱151-₱200 ❏ More than ₱300
❏ ₱50-₱100 ❏ ₱201-₱250
❏ ₱101-₱150 ❏ ₱250-₱300

3. In the past few months after the return of in-person classes, have you dined in at
least two (2) of the following food service establishments near SMNHS? (Uncle Bob’s,
The LOFT, and Chicken Joint)

❏ Yes ❏ No

4. How often did you dine in two or all of the following food service establishments
near SMNHS?
 Frequency of Visits Uncle Bob’s The LOFT Chicken Joint
Rarely (less than once a week)
Sometimes (once a week)
Often (more than once a week)
Very often (multiple times a week)

II. Based on your dining experience in two or all of the food service establishments near
SMNHS under study, rate the following attributes that affect your level of satisfaction.
Put a check in your chosen box for each number.
Rating Scale: 5 – Very satisfied 4 – Satisfied 3 – Neutral
2 – Dissatisfied 1 – Very dissatisfied

Attributes of Food Service Establishments Affecting Your 5 4 3 2 1

Level of Satisfaction
Food Quality
1. How satisfied are you with the food proportion they
offer?
2. How pleased are you by the appearance of the food they
serve?
3. How pleased are you with the freshness of used
ingredients?
4. How do you feel about the temperature of the food they
serve?
5. How pleased are you by the consistency of the taste of
the food they serve to you?
Service Quality
6. How satisfied are you with the quality of your customer
service experience?
7. How pleased are you with the level of accommodation
provided by the staff to your specific needs or requests?
8. How satisfied are you with the counter attendant you
spoke to?
9. How satisfied are you with the promptness of the staff in
serving your orders?
10. How do you feel about the staff's ability to handle busy
periods without compromising the quality of service
provided to you?
 Ambiance
11. How satisfied are you with the overall layout and design
of their establishment?
12. How impressed are you with the way they maintain their
dining areas and restrooms?
13. How comfortable are you with how their tables and
seats were organized?
14. How satisfied are you with the ventilation inside the
establishment?
15. How pleased are you with the mood conveyed and the
music operated by the establishment?
Price
16. How satisfied are you with the pricing of the foods on
the menu?
17. How do you feel about the prices of the foods they offer
compared to similar foods from other establishments?
18. How satisfied are you with the price-to-quality ratio of
the food and service of the establishment?
19. How pleased are you with the affordability of the foods
they offer?
20. How satisfied are you with the student-budget meals the
business offers?