Chapter l
THE PROBLEM AND ITS SETTING
This chapter includes the introduction, statement of the problem, significance of the study, definition of terms, and the scope and delimitation of the study.
Introduction
The Philippine Health Statistics Data shows that about 35% of total deaths or 167,000 Filipinos died from heart attack and stroke. Half of these tragic deaths are related to high blood pressure. To date, there are almost 14million Filipino adults aged 20 and above that are hypertensives and this is according to a study of Food and Nutrition Research Institute of the Department of Science and Technology (FNRI- DOST).Because of this nowadays students have change in compassion with taking into account eating habit, an active ways of life, spending free time. The year twenty thirteen (2013) is a ‘technology” generation. The students are now busier and want to have efficient way in every daily routine. The students are now much no longer cook their own foods for a meal instead buy it to lessen time because of the consideration of work, school basis. The School canteens serve less nutritious foods causes of chips, carbonated beverage and artificial juices (Administrator 2011). Dietary intake (Capanzana 2013) said that a variety of foods everyday to get the nutrients needed by the body and eat more vegetables and fruits everyday to get the essential vitamins, minerals and fiber for regulation of body processes. Food serving consumption pattern and recommendation the apparent increase on indefinite demand of people for their needs and wants has influenced the business to build effective and convenient strategies in order to cope up with these greater necessity rates of the students. The restructured strategies have brought changes to the mentioned canteen Elzenics and Nana Beth, most specifically as means of delivering satisfactorily services to their customers. School canteens may operate under a variety of management structures, depending on the individual characteristics and needs of the school. Most canteens in schools are run under the direction of, and are accountable to the school canteen owners decide to provide a food service to students in several ways. This are the responsibility of school canteens in not just merely filling bellies regardless of its nutritional consequences, but, rather, imparting to students the value of eating nutrition-rich fruits and vegetables.(gmanetwork.com /DOH network 2013)
A researcher is interested in conducting this study on the Level of Satisfaction of NDDU Students on canteen service and cleanliness. Statement of the Problem
This study intends to present the perception of food service provided by the NDDU School Canteens (Elzenics and Nana Beth). Specifically, this study seeks to answer the following questions: 1. What is the profile of the respondents in terms of the following 1.1 Course
1.2 Year level
1.3 Age
1.4 Gender
1.5 Allowance per week
1.6 Estimated spending for Canteen food per week
2. What are the students canteen level of satisfaction in terms of : 2.1Food(F)
2.2Service(S)
2.3Cleanliness (C)
3. What are the student’s perceived quality of the school canteen in terms of: 3.1 Food(F)3.2 Service(S)3.3 Cleanliness (C) Significance of the Study
This study could be of great help to the following students, personnel’s, school canteen owners and school canteen employees. This may serve as basis or reference for the investigation of dietary intake of NDDU students on School Meals providing by the School Canteens (Elzenics and Nana Beth) of food serving, consumption patterns and recommendation. The Student – The result of this study could be great helping to the student in a way that they will know deeper the products and services provides by the school canteen. The Faculty – The result of this study could give an immense idea of what are the suggestions may recommend by the teachers through the NDDU Canteen. The University – The university could be beneficiary of this study in the sense that the university be able to utilize the source and serve it as a data to be possibly used by the future related studies of NDDU students views on School meals by providing their food services, consumption patterns and the recommendation of the school canteens if they will enhance their services, or they may increase the varieties of their products. The School canteen owners – The study will benefit the school canteen owners because the study will give new dietary intake for the students and food service and market strategies The School canteen employees – The study will benefit the school canteen employee because this study will give information about consumer satisfaction and good work environment Scope and Limitations
This study was limited only on the perception on food service of students and food sales of the Notre Dame of the Dadiangas University.
In addition, the study will only present the profile of the respondents in terms of course, year level, age and gender of the respondents. The study conducted within the year two thousand thirteen to two thousand fourteen (2013-2014).
Definition of Terms
The Definition of term of the study is to give the readers clearer understanding of the often used terms conceptually and operational in further the definition of terms give the reader a better understanding used on definitions. Canteen – Sells food and personal items to personals at an institution or school. (worldnet 3.0, Farlex clipart collection 2003-2012 Princeton University) Cleanliness – Any person working in or for a food service establishment who engages in food preparation or service, who transports food or Food containers, or who comes in contact with any food utensils or equipment. All stoves, ranges, hoods, meat blocks, tables, counters, Refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service establishments. ( The Florida Department of Health 2011) Customer Service – The process on ensuring customer satisfaction with a product or service. Often, customer service takes place while performing a transaction for the customer, such as making a sale or returning an item. Customer service can take the form of an in-person interaction, a phone call, self-service systems, or by other means, (Investopedia 2013) Food – usually of plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. (American Heritage Dictionary 2009 ) Food Consumption – The using up of good and service by consumer purchasing or in the production of other goods. (American Heritage Dictionary 2009) Food intake – that contains or consist of essentials body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by on organism to produce energy, stimulate growth, and maintain life. (American Heritage Dictionary 2009) Service – The practice or business of making, transporting, and serving or dispensing prepared foods, as in a restaurant or commissary. (American Heritage Dictionary 2009 )
Chapter ll
Conceptual Framework and Review of Related Literature and Studies This chapter presents the conceptual framework of the study and the review of related literature and studies. The conceptual framework provides the conceptualization of the study on how it should work and undergo. The review of the literature for this study focuses on the Food Service, cleanliness issue and student food satisfaction designed to know the students level of satisfaction in NDDU (Notre Dame of Dadiangas University) in terms of Food Service offered in the said cafeterias. Conceptual Framework
The conceptual framework of the study was based on the questions the study desired to answer. The food service cafeterias are named Nana Beth and Elzenics. The study aimed to evaluate the perception of NDDU students on canteen services and cleanliness. Through which, this study will formulate a research to improve the school meals, services and cleanliness upon the perception of NDDU students concerning to the food meals served by those school cafeterias. The conceptual framework of the study is presented on next page.
Figure 1. Conceptual Framework
Review of Related Literature
The review of related literature and studies gathered are information from various references that are related to the food service marketing strategies and student’s satisfaction level in NDDU. These will help the readers to have an overview of the study regarding the present conditions of food service marketing strategies and student’s level of satisfaction and the challenges currently experienced. Characteristics of Customers
Stay in a regular contact with your clients and anticipants their problem will see a lot less customer service issues. Set regular reminder to check in with clients by using sales tracking (Susan Payton 2012). Customer service is often a thankless job. Angry customers yell at service reps, and often blamed for what we’ll call “user error.” It certainly deserve the respect for a job well done. It takes a certain type of person to withstand the sometimes grueling work that goes on in the customer service world. It’s take a look at five must-have characteristics for good customer service. Patience
Managing one customer’s question while simultaneously responding to another via email can be enough to make most throw down their headsets and never look back. Patience, as they say, is a virtue, and one that anyone that deals with customer service issues must have. From the technical support client who doesn’t know how to turn on the computer to the customer calling to complain (again), handling customers with care is a special and important quality to have regardless of your role. (Susan Payton 2012).
Expediency
The faster to resolve a problem, the happier the client will be and the lower the cost per call will be there should be a level of efficiency to quickly get to the root of the issue by determining the best solution. (Susan Payton 2012). Ongoing Training
Business Know How identifies ongoing training as a characteristic of an effective customer service department. It is vital because products and technology change and new customer service methods are continually developed. Ongoing training will keep your associates up-to-date and
identify new ways of keeping customers satisfied.(Anderson & Media 2013) Thirst of Improvement
All can get the tendency to be complacent when it always does the same job over and over. Do a strategy for employees to be hungry and step up their game helping customers. The manager; owner; supervisor will do the part by offering training, resources, and incentives to help with customer service. (Susan Payton 2012).
Customer Satisfaction
The sales are the engine that drives the business, and then customer satisfaction is the fuel. The ability to satisfy the customers is the critical determinant of the success in driving sales and growing the business. There are four levels of customer satisfaction, all based on the degree to which meet customer expectations. The higher the level to achieve, the more will build customer loyalty and the greater will be the success. (Brian Tracy 2009). First if Meet Customers Expectation the minimum requirement to simply stay in business to survive is to meet the expectation of the customers. At this level the customers have no complaints means they are satisfied for the moment. But the customers are not loyal. If a competitor demonstrates that I can and will do more than merely meet their expectations, the customer will very quickly become ex-customers. Make over if the customer expectations failed to meet, perhaps only one time, the customer will leave and find someone else. It can be instructive to observe the local customers. Exceed Customer Expectations this higher level of customer satisfaction is reached by surprising the customers, going beyond what the customers expected. Fast, friendly service followed up by a phone call to make sure everything is all right, might put into the category. The second level of customer service moves beyond mere survival, building a measure of customer loyalty and giving an edge over the competitors. It can also increase the profitability. Customers experience. The kind of service that exceeds the expectations is often willing to pay for it, enabling the supplier to raise prices and thus improve profit margins.
Delight the customers with a service that not only exceeded but with expectation brought a smile to their face. A customer served at this level is truly delighted. Not only have the customers basis needs been met, or even exceeded, the customers should be touch on an emotional level. And once the customers have enjoyed this experience, it will be very difficult for a competitor to pry them away. When the customers were delighted it is the way of creating an exceptional and highly profitable business. There are countless cost effective ways to delight the customers. Consider the difference between the classes. First class and coach service to delight the customer is to show care about them the greater success in delighting the customer, the greater success of the business.
Amaze the customer the level of customer satisfaction is what will propel the business into the stratosphere. It requires to not just meet or exceed the customer’s expectation, nor to simply delight but to amaze the customers. Accomplish on a regular basis it will be in a position to dominate the marketplace and achieve remarkable rates of revenue growth and profitability examine the business how might to amaze the customers the only limits is the own imagination. Customer Satisfaction
According to (Hill, Roche and Allen 2007) the key points that are the following that satisfaction is the main driver of loyalty but mere’ satisfaction not enough. The customers have to be highly satisfied the main purpose of measuring customer’s satisfaction is to make on decisions on how to improve it actionable information on how to make the customers more satisfied in therefore a critical outcome. The customer’s satisfaction is not improved by low cost gimmicks and quick fixes. It takes real investment in the basic essentials of meeting customer’s most important requirements. Influence of Service Quality on Satisfaction
There have been mixed findings about casual direction between service quality and customers satisfaction the most common explanation for the difference is that perceived service quality is described as a form of attitude, a long-run over all evaluation of product of service, whereas satisfaction is a transaction-specific evaluation. (Ryu 2011) based on the conceptualization, incidents of satisfaction over time lead to perception of service quality. Review of Related Studies
Takes place during interaction between frontline employees and customers (the service encounter), attitude and behaviors of the frontline employee which can influence customer’s perceptions of service quality (Singh, 200). Service employee whom are portrayed as attentive, pleasant and responsive to customer’s needs, would in turn leads to better customer service.(Estepa 2005) discovered that attributes related to service delivery were given the highest expectations by students in Midwestern University foodservice operation. Customers Perceptions
According to (Pirog 2007) concerns have increased about the environment impact and safety of the supply in the past several years. The public uneasiness has spurred multiple investigations of where and how food is produced and the corresponding impacts on our environment and climate. In addition the consumer demand for local food products nationwide has risen. The consumer placed high importance on food safety, freshness ( harvest date) and pesticide use on fresh products they purchase with somewhat lower importance place on whether the produce was locally grown, the level of greenhouse gas emission is took to produce and transport the produce and whether customer could contact the farmer who grew it. The majority of customers perceived in the U.S a food system to be safe but when asked about the safety of fresh produce based on the continent of origin customers showed varying level of confidence. The customers attach high importance to food safety, freshness( harvest date) and pesticide used on fresh produce products with lower importance placed on whether the produce was locally grown, the level of greenhouse gas emission it took to produce and transport the produce, and whether the customers could contact the farmer who grew it. Specific food safety concerns of respondents were more pronounced for bacteria, pesticide residue, and bio- terrorism problems than about genetic engineering. Consumer Perceptions of Food Safety
The study of (Lynn Frewer, Janneke de Jonge and Ellen Van Kleef) in the University of Wageningen, The Netherlands is about consumer perception but in the hence of food safety, it stated in their summary of their study is that understanding consumers response to various food safety issues is of crucial importance if effective food safety policy and risk communications are to be developed and implemented. Their study presents an overview of research into consumer perceptions of food safety, and the role of consumer risk psychology in determining risk-related behaviors and best practice in risk communication. Many empirical investigations of consumer perceptions about the safety of food have focused on perceived risk associated with food, food related hazards, and food technologies. In addition, consumer trust in different actors and institutions responsible for guaranteeing food safety, as well as trust in the information provided by different information sources that communicate about food-related risk, is considered to be important for consumer confidence in safety of food, as well as consumer evaluation of the efficacy of food risk management practices. In particular, as food chains become global, there is a need to understand cross-cultural difference in consumer risk perceptions and trust in food, and how these influence consumer behaviors. It is become increasingly evident that consumers are making decisions about the acceptability of specific foods and production technologies based on a complex interaction of perceptions of risk and benefit associated with specific food choices.
Chapter lll
Research Design and Methodology
This chapter presents the research design that will be used in the study and the methods that are being utilized. The research design identifies and is concerned on what the study should become, the research locale specified area or subjected that are being studied in the research; the research respondents; the description of the instruments used and the data gathering. Research Design
The study will use the descriptive type of research. The descriptive research design appropriate for the study because it involves observing and it describe a situation. The research design served as the factor on NDDU Students View’s on School Meals: Food Services consumption patterns and recommendation.
The process of descriptive research goes beyond mere gathering and tabulation of the data. It involves an element of interpretation of the meaning or significant of what is describe. Thus the description of often combined with comparison and contrast involving measurements, classification, interpretation and evaluation.
Figure 2 shows the research design. It is presented on the next page.
Figure 2 Research Design
Research Locale
The study will be conducted in General Santos City, The Notre Dame of Dadiangas University is in the heart of General Santos City it is located at Marist Avenue; the Notre Dame of Dadiangas University is one of the most outstanding University in General Santos City that offers high quality of facilities, education; catholic centered. Respondents of the study
The respondents of the study are the students of Notre Dame of the Dadiangas University the fact that these specific individual have direct knowledge in canteen meal’s, services and cleanliness as they purchase in everyday meals and for they be evaluating the service and cleanliness of the canteen. Sampling technique
Simple random sampling is the basic probability sampling design that giving the unit of the population an equal chance and non-zero probability of being included in the sample. The desired sample size was thirty percent (30%) of total population students in Notre Dame of Dadiangas University (Garcia and Reganit “Developing competencies in research and thesis writing” 2010). Instrumentation
The tools and instruments that will be used in collecting the data for the study were survey questionnaire and survey interview guide. The researchers made and organize the identified data of Level of Satisfaction of NDDU Students on canteen service and cleanliness. The questionnaire was divided in to four (4) sections: the profile, Reasons of purchase perception regarding of good, service and cleanliness and level of satisfaction of NDDU students. The first part of the questionnaire is the profile of the students which includes the age, gender, year level, and allowance per week, estimated spending for canteen food per week.
The second part of the questionnaire is the reasons of purchase of the students on canteen meals which also includes were they prepare to purchase their needs. The third part of the questionnaire is the Perception of the quality of Cleanliness which include utensils, tables and sanitation; Perception on Food which includes taste and food quality; Perception on Service which includes organize and quick. The fourth and last part of the questionnaire the level of satisfaction on food, service and cleanliness of the school canteen. Data Gathering Procedure
The researcher will be gathering necessary data about the Students view’s on school meals on Notre Dame of Dadiangas University Canteen in General Santos City. The information identify will support the study and serve as bases in conducting the study.
The researcher requested the permission from and approval of the adviser and the collage dean in order to have the questionnaires be distributed. Books, articles, magazines and web page are also use to gather the data and it serve also as bibliography.
Statistical Treatment/Analysis
In the research design, the study will used frequency, percentage and weighted mean to help the researchers in analyzing the responds of the respondents. This will help the researcher to identify the result of the data and know the recommendation and suggestions also the advantage and this advantage of the future modern technology. Frequency count and Percentage –Carlito D. Garcia,EdD, ARnulfo Aaron R. Reganit, EdD (2010)These descriptive measures will be used in presenting the profile of the respondents in terms of the following variables: age, gender, course, year level, and allowance per week. The students level of satisfaction in Food, Service and Cleanliness pattern. Percentage will be computed with the following formula: P= (F/N) x100
Where:P= percentage
F= frequency of a class/category
N= total number of cases
Weighted Mean – Carlito D. Garcia,EdD, ARnulfo Aaron R. Reganit, EdD (2010) This descriptive measure will be employed in determining the typical assessment of the respondents on the Level of Satisfaction of NDDU Students in Canteen in terms of Canteen Service and Cleanliness, age, gender, course, year level and allowance per week. The formula to be applied is: WM= Ʃfx/N
Where:WM= weighted mean
Ʃfx= sum of the cross product of f and x
N= total number of scores
F= total number of response
X= weight of a response
Obtained weighted means will be interpreted using the following intervals
Interval
Verbal Description
4,50-5.00
To a Very Great Extent
Very Effective
3.50-4.49
To a great Extent
Effective
2.50-3.49
To a Moderate Extent
No Difference
1.50-2.49
To a Less Extent
Ineffective
1.00-1.49
Not at all
Very Ineffective
Table. 1 Weighted Mean Interpreted
Reference List
Roday, S. (1999).Food Hygiene and Sanitation.7 West Patel Nagar, New Delhi110 008. Tata McGraw-Hill Publishing Company Limited. Carlito D. Garcia,EdD, ARnulfo Aaron R. Reganit, EdD (2010) 707 tiaga corner KasipaganBarangka Drive Mandaluyong City, Book Atbp. Publishing Corp. Buen Santos (2010) Introduction to Hotel and Resort Management 1sted Quezon City C & E Publishing, Inc. Janil Jose F. Samson & Mitchell Antonio Borja (2007) , Food Production Management, Murallla, intramuros Manila- MINDSHIPERS CO., INC. Adela Jamorado-Ruiz & Virginia Serraon-Claudio ( 2008) 124 Pioneer street Mandaluyong city 1550 – National Bookstore Darlyn Ace V. Cornell, Vicente Eduardo I. Monila&Jojo G. Valenzuela (consultant) ( 2001), A Concise Guide in Food and Beverage Service Procedures, 61 Muralla Street, Intramuros, Manila. Robert Christie Mill (2002) Original American Edition publish by Prentice-Hall Inc. Upper Saddle River, New Jersey 07458 Top 10 Food Safety Tips for the Commercial Kitchen ,2010
Retrieved from:http://www.foodservicewarehouse.com/education/health-safety/ten-food-safety-tips.aspx. Retrieved August 2013 ABC HEALTHY SCHOOL CANTEEN -MARKETING
PLAN, Heba Salah (2013) Retrieved from: http://prezi.com/rlgboi6d6bjt/abc-healthy-school-canteen-marketing-plan/ Retrieved August 2013 A Submission on Policy to Limit or Control the Marketing of Unhealthy Foods to Children, Consumer Council of Fiji (2011) Retrieved from: http://www.consumersfiji.org/upload/Submissions/SUBMISSION_MarketingControlsChildren_FINAL_040411.pdf Smart Choices Health Food and Drink Supply Strategy, National Health and Medical Research Council (2003) Retrieved:http://education.qld.gov.au/schools/healthy/docs/smart-choices-strategy.pdf The American Heritage Dictionary of the English Language, Fourth Edition Houghton Mifflin Company (2009)
Retrieved: http://www.thefreedictionary.com/food
The American Heritage Dictionary of the English Language, Fourth Edition Houghton Mifflin Company (2009)
Retrieved:http://www.thefreedictionary.com/food+service
The Florida Department of Health (2011)
Retrieved from: http://www.doh.state.fl.us/ENVIRONMENT/community/food/define.htm on September 2013
APPENDIX A
“LEVEL OF SATISFACTION OF NDDU STUDENTS IN CANTEEN SERVICE AND CLEANLINESS”
General Instruction: The questionnaire was designed to determine the University student’s views on schools meals. All answer will be treated with the most confidentially.
Part I. The following set of question to determine the respondents’ profile: check the box which corresponds to your answer.
A. Age
16-1825-30
19-2430-35
Others please specify:
B. Gender
Male
Female
C. Year level
1st year3rd year
2nd year4rth year
D. Allowance per Week
5001500
10002000
Others Please Specify:
E. Estimated spending for Canteen Food per week
300-500800-1000
500- 8001000-1500
Others Please Specify:
Part II. Level of Satisfaction: The following items are the level of satisfaction of the students on schools meals: To answer please encircle the number of the rating that correspond to your choice using the rating scale provided below.
Rating Verbal Description
5Outstanding
4Very satisfied
3Satisfied
2Moderately Satisfied
1Need Improvement
1. Food54321
1.1 Menu54321
1.2 Variety 54321
1.3 Taste54321
1.4 Nutrients 54321
2. Service54321
3. Cleanliness 54321
Part III. Perception regarding quality of Food, Service Cleanliness: To answer please encircle the number of the rating that correspond to your choice using the rating scale provided below.
Rating Verbal Description
5Excellent
4Very Good
3Good
2Fair
1Poor
CRITERIARATING
1. Cleanliness
1.1 Utensils. The eating utensils are clean and safe54321
to use. The spoons and fork are sterilized
1.2 Tables. Tables are clean and well organized54321
1.3 Sanitation. Each employee are maintaining54321
Sanitary measures
2. Food
2.1 Taste. The foods are palatable and have a satiety54321
Value
2.2 Quality. The foods are fresh, new and safe for54321
Conception
2.3 Appearance. The food appearance is54321
Attracting to the customers
2.4 Nutrients. The food are health, high nutritive54321
Value
2.5 Variety. The food choice are varied54321
3. Service
3.1 Organize. The foods utensils and equipments54321
Are well organized
3.2 Quick. The service is quick, fast and ready54321
3.3 Etiquette. Proper handling of food54321
3.4 Customer’s relations. Proper interactions to 54321
The customer
3.5 Price. Value of the products are appropriate54321
APPENDIX B
INTERVIEW GUIDE QUESTIONS
1. What is the profile of the respondents in terms of: course, year level age, gender, allowance per week and estimated spending for canteens food per week? At your age, is your allowance is exact to food meals?
Are you spending your allowance every day at school canteen? 2. What are the levels of satisfaction of students on school canteen? Are you satisfied on Services and Cleanliness serve by school canteens? For you what can you recommend on services and Cleanliness serve by school canteens? 3. What are the factors influencing students to buy in school canteen? For you do you really get the total quality of services and cleanliness of the school canteens? Do you think that the school canteen is giving their best to serve their customers? For you, are you really want to buy at school canteens?
APPENDIX C
QUESTIONNAIRE VALIDATION
“LEVEL OF SATISFACTION OF NDDU STUDENTS IN CANTEEN SERVICE AND CLEANLINESS” Instruction: Please encircle the number of the rating that corresponds to your choice using the rating scale provided below.
RatingVerbal Description
5 Excellent
4 Very Good
3 Good
2 Fair
1 Poor
CRITERIA RATING
1. Clarity of Direction and Items. The vocabulary54321 Level of the questions suits the level of the respondents.
The directions and the items are written in a clear and Understandable manner.
2. Presentation and Organization of Items. The items54321 Are presented and organized in a logical manner.
3. Suitability of Items. The items appropriately represent54321 The substance of the research. The questionnaires are designed to determine the conditions, perceptions, and attitudes that are supposed to be measured.
4. Adequateness of Items per Category. The items 54321 represent the coverage of the research adequately. The number of questions per area category represents enough of the questions needed for the research.
5. Attainment of the Purpose. The instrument as a whole54321 Fulfills the objectives to which it was constructed.
6. Objectivity. Each item question requires only one54321 Behavior. No aspect of the questionnaire suggest bias on the part of the researcher.
7. Scale and Evaluation Rating System. The scale 54321 adapted is appropriate for the items.
Comments and Suggestions:
____________________________________________________________________________________
_________________________________
Signature over Printed
Name of the Validator
APPENDIX D
LETTER TO RESPONDENTS
BUSINESS COLLEGE
NOTRE DAME OF DADIANGAS COLLEGE
Marist Avenue, General Santos City
________________________________________________________________ October 1, 2013
Dear Respondents:
MagandangGensan!
We, the Bachelor of Science in Business Administration major in Marketing Management and Hotel and Restaurant Management students of Notre Dame of Dadiangas University are currently enrolled in MM 416 (Marketing Research) subject this 1st and 2nd semester, school year 20122-2013 wherein we will writing our degree paper . Our degree paper is entitled “‘Perceived (Dis) Advantages of Technological Gadgets to Senior Citizens in General Santos City ”
In this regard, we have chosen you to be one of our respondents. We are requesting you to answer all the questions honestly. Rest assured that whatever information gathered will be treated with utmost confidentiality.
We are looking forward that this request would meet your positive response. We thank you in advance for your usual and prompt response.
In Notre Dame,
Asibal, Aris Christian
Bonifacio, Salvador Jr.
Canas, Jacel
Researchers
Noted by:
Ms. Alfie Maria Custodio, Ph.DMs. Joanne Java, CPA, MBA
Research AdviserOffice in charge-Business College
APPENDIX E
Letter to Validators
BUSINESS COLLEGE
NOTRE DAME OF DADIANGAS COLLEGE
Marist Avenue, General Santos City ________________________________________________________________ October 1, 2013
Dear Validator:
Magandang Gensan!
We are presently conducting a study entitled ‘‘LEVELOF SATISFACTION OF NDDU STUDENTS IN CANTEEN SERVICE AND CLEANLINESS” as a part of the degree requirements in Marketing Management 416.
In this regard, we would like to request you to be one of our validations in this study. We believe that you are the right person with the capacity of doing what is being requested in this letter.
We are looking forward that your expertise would merit your positive response. We thank you in advance for your usual and prompt response.
In Notre Dame,
Asibal, Aris Christian
Bonifacio, Salvador Jr.
Canas, Jacel B.
Researchers
Noted by:
Ms. Alfie Maria Custodio, Ph.DMs. Joanne Java, CPA, MBA
Research AdviserOffice in charge-Business College
APPENDIX F
GHANTT CHART
BUSINESS COLLEGE
NOTRE DAME OF DADIANGAS COLLEGE
Marist Avenue, General Santos City
______________________________________________________________________ Pre-Operating Activities
J
J
A
S
O
N
D
J
F
M
Preparation of articles/gather some information’s
Collection of money (savings P 3 per day)
Gather some information’s
Make a letters for respondents and validation
Preparation of questions for questionnaire and interview
Start of conducting survey and interviews.
Get the result and analyzed
Make a chapter 1 Draft and revised
Make a chapter 2 draft and revise
Make Chapter 3 draft and revise
Look for panelist
Scheduled defense 1 & 2
Revise papers from the recommendation of panelists
Finalization of papers
Ready for hardbound
Weeks
1st
2nd
3rd
4th
5th
6th
7th
8th
9th
10th
Orientation
APPENDIX G
BUDGET PROPOSAL
BUSINESS COLLEGE
NOTRE DAME OF DADIANGAS COLLEGE
Marist Avenue, General Santos City
Event:Thesis Making
Participants:Researchers, Panelist, Adviser
Date: 1st – 2nd semester, S.Y. 2013 – 2014
ParticularsAmount
1 ream bond paperP 500.00
Ink Expense(1 set) 1,500.00
Food Expense 500.00
Fare Expense 100.00
Hardbound/Softbound 500.00
Folder/Butterfly clip 100.00
TOTALP 3,200.00
Prepared by:
Asibal, Aris Christian
