FACTORS AFFECTNG CUSTOMER PREFENCE IN CHOOSNG CATERNG

SERVCE IN VICTORAS CTY

Acuña, Accel Joy S.

Barrios, Jury O.
Denolong, Danna B.

A RESEARCH PROPOSAL SUBMITTED TO THE ADMINISTRATION, FACULTY

AND STAFF OF THE CENTRAL PHILIPPINES STATE UNIVERSITY-
VICTORIAS CAMPUS IN PARTIAL FULFILLMENT OF
THE REQUIREMENT FOR THE DEGREE

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

February 2024

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TABLE OF CONTENTS

Page

TITLE PAGE …………………………………………………………………….. i

APPROVAL SHEET …………………………………………………………….. ii

ACKNOWLEDGEMENT ….…............................................................................ iii

ABSTRACT ……………………………………………………………………... iv

LIST OF TABLES ……………………………………………………………... v

LIST OF FIGURES ……………………………………………………………... vi

CHAPTER I INTRODUCTION ……………………………………... 1

Background of the Study ………………………………………………………….. 1

Statement of the Problem …………………………………………………………. 4

Significance of the Study …………………………………………………………. 4

Scope of the Study ………………………………………………………………… 5

Definition of Terms ……………………………………………………………….. 5

Review of Related Literature ……………………………………………………… 7

Theoretical Framework …………………………………………………………… 13

Conceptual Framework …………………………………………………………… 15

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Methodology ……………………………………………………………………… 16

Research Design ………………………………………………………….. 16

Respondents ………………………………………………………………. 20

Research Instrument …………………………………………………….... 20

Data Collection Procedure ………………………………………………… 22

Data Analysis Procedure …………………………………………………..23

Ethical Considerations ……………………………………………………. 24

CHAPTER II RESULTS AND DISCUSSION ...........................................

Profile of the Respondents ……………………………………………………….

CHAPTER III SUMMARY, CONCLUSION, AND RECOMMENDATIONS

Summary …………………………………………………………………………

Conclusion ……………………………………………………………………….

Recommendations ……………………………………………………………….

REFERENCES ………………………………………………………………....28

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 Chapter I

INTRODUCTION

Background of the Study

Paragraph 1 – GLOBAL Perspective about your study

Chang (2021) explored the use of augmented reality (AR) interactive technology to
enhance consumer interest and knowledge of dishes while minimizing staff interaction.
These factors include the localization performance of Taiwanese Western cuisine menus,
the application of AR interactive technology, the communication benefits of online
ordering apps, the impact of augmented reality technology, the effects of cross-selling
strategies, and the tourism appeal of specialty menu design. However, there is currently a
dearth of research specifically addressing menu design for birthday banquets,
necessitating further exploration of the unique aspects and influencing factors involved in
such occasions.

Yen, T. C., & Huang, C. H. (2023). Kano model as a tool to increase consumers
environmental responsibility (the case of birthday banquet menu design in modern
catering). In E3S Web of Conferences (Vol. 460, p. 11013). EDP Sciences.

Observe proper citations EXAMPLES:

 (Basundhari & Aliyah, 2019).

 Suryati and Salkiah (2020) stated that …

 (Treephan, et. al., 2019)

 (DENR-ERDB, 2018)

 (De Leon & Kim, 2017)

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Paragraph 2 – ASEAN/ASIA/ASIA PACIFIC - REGIONAL Perspective about*
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your study. Observe proper citations GEF
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In Taiwan, the increase in high quality banquet activities has contributed to the 9
outstanding growth of the overall profit of Ban-Doh cuisine. The Ban-Doh banquet
business is quite different from the banquet business of the hotels or the Chinese
restaurants in Taiwan. The Ban-Doh chef is in charge of the entire banquet. However, the
traditional Ban-Doh banquet is facing aggressive competition because the food and
beverage industry, led by hotels and restaurants, has recently expanded their market to
provide catering services in Taiwan (Cheng, 2011). Changes in local customs and dietary
habits have led many people to host banquets at restaurants or hotels. The model of the
Ban-Doh banquet is gradually deteriorating and becoming more of a catering service.
These factors have diminished the traditional warmth of a Ban-Doh banquet, and they are
changing the whole nature of this event.

Lin, L. Z., Yeh, H. R., & Wang, M. C. (2015). Integration of Kano’s model into FQFD
for Taiwanese Ban-Doh banquet culture. Tourism Management, 46, 245-262.

Paragraph 3 – NATIONAL – PHILIPPINE Perspective about your study. Observe

proper citations.

In the Philippines, the catering service sector is a significant player in the country's
economy. As the country experiences economic growth and an expanding middle class,
the demand for catering services has been on the rise [4]. The Philippines' rich culinary
heritage and a culture that values communal gatherings and celebrations further fuel the
growth of the catering industry. At a national level, the industry is adapting to changing
dietary trends, sustainability initiatives, and advancements in service quality to align with
global standards [5]

Diaz, J. (2023). Factors Affecting Customer Satisfaction on Catering Services in General

Santos City, Philippines. Journal of Economics and Business, 125, 126.
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Paragraph 4 – LOCAL (AREA OF YOUR STUDY) Perspective about your*
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study. Observe proper citations. GEF
OR
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In Victorias City, The catering service industry study delves into critical aspect9

such as food quality, service timeliness, menu variety, pricing perception, staff

professionalism, menu customization option, and event planning coordination. The

research identified more fucosed on examination of factors affecting customer

satisfaction within the local catering service industry. These findings provide actionable

insights for strategic improvement focusing on the pivotal aspects to elevate customer

satisfaction.

Paragraph 5 – GAP IN THE LITERATURE / GAP IN THE KNOWLEDGE

about your study. Observe proper citations.

The research gap lies in the need for a focused examination of the factors
influencing customer satisfaction within the catering service industry in Victorais City.
While existing research provides a broader understanding, a local perspective is essential
to tailor services to local preferences and potentially contribute innovative strategies
to enhance customer satisfaction. In catering services includes a dynamic landscape of
evolving customer expectations, technological integration for efficient service,
sustainable and diverse menu options, and heightened emphasis on service quality. To
Understand and incorporate these trends are imperative for catering businesses
competitive at local, national, and international levels
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*
Catering Service in Victorias City MER
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Paragraph 6 – RATIONALE AND UTILIZATION OF THE FINDINGS of your study. MAT
(How your study can answer the “Gap in the Knowledge”? What is the output of the 9
study?)

This study aims to assess the customers preference in choosing catering services through
a survey questionnaire in order to assess the catering services providers in 2024.This
research could be potentially Conduct training assessment plan to all catering Services in
Victorias city.

Theoretical Framework

The study theorizes that … (state what does your study expects to discover, to

determine, to assess, to analyze. What will be the expected impact of the study?) This is

paragraph 1. 3-5

The study is founded in the … (state the applicable/related THEORY/THEORIES

to support your study. Elaborate the THEORY/THEORIES in paragraph 2. Citation. 3-5

With the aim of this study, the… (In paragraph 3, state how related your study to

your chosen THEORY/THEORIES. How this/these THEORY/THEORIES support your

study?) 1+2paragraph. 3-5 citation&ownword

Primarily this study is anchored to the Preference theory which studies the

fundamental aspects of individual choice behavior of Dyer and Jia (2013) which includes

how to measure and identify a person's preferences over a range of options and how to

create useful preference representation functions for making decisions. The fact that

preference theory is founded on strict axioms that describe people's decision-making

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processes is one of its key characteristics. The foundation for the quantitative study of*
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preference is provided by these preference axioms, which are also necessary GEF for
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determining preference representation functions. The decision of a consumersMAT is
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influenced by their preference based on quality of food, service, price and variety and

ambiance.

Conceptual Framework

Explain the Scope of the Study here. Your explanation in this part must support

the Statement of the Problem and your Conceptual model.

Meet Customers Satisfaction

Customers Preferences

• Quality of Food

• Quality Service

• Good Environment

• Pricing

Satisfied Customer
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Figure 1. Schematic Diagram *
Look for RELATED Conceptual Model applicable to your study. Or you can create
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GEF
new model based on your explanation. THIS IS SAMPLE CONCEPTUAL MODEL OR
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ONLY. Don’t copy and paste. 9

Statement of the Problem

(What is/are the aim/s of the study? Insert your attachment from your SRS Form

2) GENERAL AND SPECIFIC OBJECTIVES OF YOUR STUDY

MAIN PROBLEM OR GENERAL OBJECTIVE:

This study aims to assess the customers preference in choosing catering services through

a survey questionnaire in order to assess the catering services providers in 2024.This

research could be potentially Conduct training assessment plan to all catering Services in

Victorias city.

SPECIFIC OBJECTIVE FORM:

Specifically, the study is aimed to achieve the following objectives:

Based on your title and main problem, here are some possible specific objectives for your

study:

• to the socio demographic profile of the customers

(i) Age (ii) Sex and; (iii) Monthly income

• to factors effectively services customers preference in choosing catering services when

group according to sex.

(i) Quality of Food (ii) Service (iii) Price (iv) Variety and Ambiance

• To the factor affecting customer preferences in choosing when categorize according to

catering services.
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Hypothesis *
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Add hypothesis for the study with inferential questions. Your hypothesis is based
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on your inferential questions from your SOP. MAT
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The first hypothesis of this study is that the socio-demographic profile of the customers,
which includes age, sex, and monthly income, significantly influences their preference in
choosing catering services. This leads to the inferential question: Does the socio-
demographic profile of the customers significantly influence their preference in choosing
catering services?

The second hypothesis proposes that factors such as the quality of food, service, price,
variety, and ambiance significantly affect the customers' preference in choosing catering
services when grouped according to sex. The corresponding inferential question is: Do
these factors significantly affect the customers' preference in choosing catering services
when grouped according to sex?

The third hypothesis suggests that the factors affecting customer preferences in choosing
catering services vary significantly when categorized according to different catering
services. This raises the inferential question: Do the factors affecting customer
preferences in choosing catering services vary significantly when categorized according
to different catering services?

These hypotheses and inferential questions are based on the specific objectives of the
study and should be tested using appropriate statistical methods. It's important to
remember that these are tentative assumptions made to draw out and test their logical or
empirical consequences, and they may or may not be proven by the research.

Scope of the Study

(Answers the What, Where, When, Who, Why, and How’s of your study and must

be connected with your Statement of the Problem and the Utilization of Findings)

The objective of the study will understand and assess the customer experience

towards catering service in Victorias City in order to identify areas where need to

improve or enhance to give our customers satisfaction. The study aims assess the

customers preference in choosing catering services through a survey questionnaire in

order to assess the catering services providers in 2024. It will use surveys and interviews
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to gather data on customer towards catering services, research could be potentially*
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Conduct training assessment plan to all catering, to, help catering staff to be more flexible
GEF
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with excellent customer service skills and to develop understanding the factors MAT
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influencing customer experiences in terms of customer satisfaction. The researcher

determines all the catering businesses located in Victorias City, Negros Occidental

province as the researcher locale.

Significance of the Study

This study will significant to the following

Catering businesses: By understanding customer preferences, catering businesses can

tailor their services to meet customer expectations, leading to increased customer

satisfaction, repeat business, and positive word-of-mouth recommendations.

Event organizers: Event organizers can benefit from studying customer preferences in

catering service to ensure that the catering services they hire align with the preferences

and tastes of their attendees.

Customers: Studying customer preferences in catering service ultimately benefits

customers themselves. When caterers offer services that align with their preferences,

customers are more likely to have a positive dining experience and be satisfied with the

services provided.
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Food suppliers: Studying customer preferences allows food suppliers to understand the*
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demand for specific ingredients, flavors, and menu options. This information can help
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them better align their offerings with customer preferences and optimize their supply
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chain management.

Researchers Their work contributes to scientific progress, in advancing knowledge,

driving innovation, and improvements in various field.

Future researchers can help for continued progress and development. They will build

upon existing knowledge, explore uncharted territories, and tackle emerging challenges.

Their contributions will drive scientific breakthroughs, technological innovations, and

solutions to the success business.

Definition of Terms

The following terms are defined conceptually and operationally to achieve a common

understanding of the concept of this study:

Quality of Food:

Customers prioritize quality of food as significant factors influencing their choice of

catering service (Hsu & Kang, 2019).

Price:

Price sensitivity significantly influence customers' decisions when choosing catering

services (Vanhuele et al., 2016).

Convenience and Accessibility:

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Accessibility and convenience, such as location and ease of ordering, play a crucial role *
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in catering service selection (Huang et al., 2016). GEF
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Service Quality: MAT
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Service quality of the catering provider significantly impact customers' preferences (Chen

& Li, 2018).

Customization:

Catering services that offer customization options in menu choices tend to attract more

customers (Chung et al., 2020).

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Chapter II *
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REVIEW OF RELATED LITERATURE GEF
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Catering Services

Catering services play a crucial role in events, providing diverse culinary experiences for

guests (Smith, 2020). It became an indispensable component of events, seamlessly

blending culinary expertise with event planning to create memorable experiences for

attendees. From weddings and corporate gatherings to social events, the role of catering

extends beyond merely serving food—it encompasses crafting diverse menus, ensuring

impeccable service, and contributing to the overall ambiance of the occasion. This essay

explores the multifaceted nature of catering services, delving into their significance,

evolution, and impact on event experiences. The history of catering services dates back

centuries, with early examples found in ancient civilizations where feasts and banquets

were central to social and cultural celebrations (Spencer, 2018). Over time, the catering

industry has evolved, influenced by changing culinary trends, societal expectations, and

advancements in technology. In the modern era, catering has transformed into a

specialized profession, with dedicated professionals orchestrating events to perfection.

The emergence of catering schools and culinary programs has contributed to the

refinement of skills among catering professionals, ensuring a fusion of creativity and

precision in every dish served (Miller, 2017).

Catering services play a pivotal role in the success of any event. The quality of food and

service can significantly impact attendees' overall experience, making it a crucial aspect

of event planning (Smith, 2020). A well-thought-out catering strategy involves not only
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providing delicious and diverse menu options but also considering dietary restrictions,*
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coverall theme and atmosphere of the event. A carefully curated menu, complete GEF
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preferences, and presentation aesthetics (Jones et al., 2019). The significance of catering
MAT
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extends beyond the culinary aspect; it integrates with the commented by skilled chefs and

attentive staff, contributes to the ambiance, creating an immersive and enjoyable

experience for guests (Brown, 2021). One of the hallmarks of contemporary catering

services is the emphasis on offering diverse culinary experiences. Caterers strive to cater

to a wide range of tastes and preferences, providing options for various dietary

restrictions, cultural backgrounds, and culinary trends. This approach not only ensures

inclusivity but also adds a layer of sophistication to events. Incorporating local and global

flavors into catering menus has become a common practice, reflecting a desire to create

unique and memorable dining experiences. The fusion of traditional and modern cuisines

allows catering services to appeal to a broad audience, turning each event into a culinary

journey (Lee & Wang, 2019).

Customer satisfaction and Quality Service

Customer satisfaction is a paramount metric for businesses in catering service.

The success of a company is intricately tied to the satisfaction of its customers, as

contented consumers are more likely to remain loyal, make repeat purchases, and

contribute positively to a company's reputation. This essay delves into the multifaceted

dimensions of customer satisfaction, exploring its significance, measurement, influencing

factors, and the strategic imperatives for businesses in fostering and maintaining high

levels of customer satisfaction. Customer satisfaction is not merely a metric; it is a

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critical gauge of a business's health and viability. Satisfied customers act as brand*
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ambassadors, spreading positive word-of-mouth, which, in turn, attracts new customers.
GEF
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A strong correlation exists between customer satisfaction and loyalty, demonstratingMAT
that
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businesses invested in customer contentment are better positioned for long-term success.

Citation: Anderson, E. W., Fornell, C., & Lehmann, D. R. (1994). To elevate customer

satisfaction, businesses must adopt a holistic approach. This involves understanding

customer expectations, implementing effective communication strategies, and actively

seeking and incorporating customer feedback. Continual improvement, innovation, and a

commitment to customer-centric values are pivotal in maintaining high levels of

satisfaction. (Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A

Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality. Journal of

Retailing, 64(1), 12–40.)

Quality Service

Ensuring service quality in catering is essential for client satisfaction and repeat

business. This essay explores the specific dimensions of service quality in the context of

catering, shedding light on the factors that contribute to culinary excellence. Citation:

Grönroos, C. (2007). In the realm of catering services, service quality encompasses

various dimensions. Beyond the taste and presentation of the dishes, reliability in

delivery, responsiveness to client needs, assurance in food safety, empathy in

understanding preferences, and tangible aspects like table settings contribute to an overall

high-quality service. (Zeithaml, V. A., Parasuraman, A., & Berry, L. L. 1990).

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*
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To elevate service quality in catering, businesses should focus on employee training,GEF
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menu innovation, technology integration for efficient communication and logistics, and
MATa
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proactive approach to anticipating and meeting client expectations. Implementing a

robust feedback system is crucial for continuous improvement. (Hayes, B., & Ninemeier,

J. D. 2007).

Customer’s preferences

In the dynamic landscape of the catering industry, understanding customers'

preferences is crucial for success. This essay explores key factors influencing customers'

choices in catering services, drawing insights from various studies and industry reports.

According to Smith and Jones (2019) reveals that customers often have diverse culinary

preferences influenced by cultural backgrounds and regional tastes. Caterers should offer

a wide range of menu options to accommodate different dietary needs and preferences

(Doe et al., 2020). According to a survey by Catering Insights Group (2022), customers

appreciate catering services that allow for customization based on individual preferences.

Personalized experiences, such as tailored menus for special events, enhance customer

satisfaction and loyalty (Johnson and Smith, 2018). Caterers should invest in user-

friendly technology to streamline the ordering process and improve overall customer

experience. According to Smith's analysis (2023) indicates that customer reviews and

social media play a pivotal role in shaping opinions about catering services. Positive
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online reviews and engaging social media content can attract new customers and build*
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trust in the brand (Miller et al., 2019). GEF
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In conclusion, understanding customers' preferences in catering services is multifaceted
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and requires attention to diverse factors. From culinary variety to technological

integration and social media presence, catering businesses must adapt to evolving trends

to meet customer expectations. By incorporating these insights into their strategies,

caterers can enhance customer satisfaction and thrive in this competitive industry.
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Chapter III *
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METHODOLOGY GEF
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MAT
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Research Design

This study will utilize a Descriptive Comparative Research Design. This research

design is appropriate for comparing two or more groups and describing the differences

between them. Since your study aims to investigate the factors affecting customer

preference in choosing catering services in Victorias City, a comparative research design

would be suitable for comparing the preferences of different customer groups and

identifying the factors that influence their choices. (Cantrell, 2011)

In this research design, you will compare the preferences of different customer groups

and identify the factors that influence their choices. You can use a survey questionnaire

to collect data from customers who have used catering services in Victorias City. You

can then compare the responses of different customer groups based on demographic

factors such as age, gender, income, and education level. By comparing the preferences

of different customer groups, you can identify the factors that are most important in

influencing their choices. (Jayson Diaz,2023)

A Descriptive Comparative Research Design is a type of research methodology that aims

to describe or document the characteristics, behaviors, attitudes, opinions, or perceptions

of a group or population being studied. Descriptive research design does not attempt to

establish cause-and-effect relationships between variables or make predictions about

future outcomes. Instead, it focuses on providing a detailed and accurate representation of

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the data collected, which can be useful for generating hypotheses, exploring trends, and*
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identifying patterns in the data. (Muhammad Hassan,2024) GEF
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McCombes, S. (2023, June 22). Descriptive Research | Definition, Types, Methods &9
Examples. Scribbr. Retrieved January 29, 2024, from
https://www.scribbr.com/methodology/descriptive-research/

Respondents

The respondents of this study will be customers who have used catering services

in Victorias City. The number of respondents will depend on the sample size you choose

for your study. You can describe the characteristics of your respondents, such as their

age, gender, income, and education level, in your survey questionnaire.

You can choose customers who have used catering services from different

providers in Victorias City to ensure that you have a diverse sample. By selecting a
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diverse sample, you can identify the factors that are most important in influencing*
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customer preferences and choices. GEF
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The data collected from your respondents will help you identify the factors MAT
that
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affect customer preference in choosing catering services in Victorias City. By analyzing

the data, you can identify the most important factors and make recommendations to

catering service providers on how to improve their services to meet customer needs.

Sampling Technique

With this purpose, a probability sampling technique will be utilized in the study.

Probability sampling is a method where samples are selected from a larger population

using a method based on the theory of probability. This method ensures that each

member of the population has a known, non-zero chance of being selected. The most

critical requirement of probability sampling is that everyone in your population has a

known and equal chance of being selected.

Choosing probability sampling for your study can be beneficial for several

reasons. It ensures that the sample is representative of the population since every member

of the population has an equal chance of being selected. The random nature of probability

sampling reduces the risk of bias, as the selection of participants is not influenced by
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human judgment. The results obtained from a probability sample can be generalized to*
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the larger population, which is crucial in many types of research. (Nikolopoulou, K.2023)
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MAT
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Research Instrument

The researchers will utilize … (State the kind of questionnaire/s you will be using. How

many parts does your questionnaire have? Explain the parts of each instrument and how

to administer the instrument. How many items will be there in your questionnaire?)

The researchers will utilize a structured questionnaire for this study. A structured

questionnaire is a method where the respondent must answer predetermined questions in

a fixed format. Typically, these questions are closed-ended, meaning the respondent

selects a response from a list of options.

The questionnaire will consist of three main parts. The first part is the General

Instructions, which provides respondents with information about the purpose of the

survey and instructions on how to complete the questionnaire. The second part is

Personal Information, which collects demographic data such as age, sex, income, and

education level. This data can provide context for the respondents' answers and allow for

more detailed analysis. The third part is the Body, which is the main part of the

questionnaire. It contains the questions related to the research objectives and can be

designed to gather either quantitative (numerical) information.

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The number of items in the questionnaire will depend on the research objectives and the*
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level of detail required. However, it's important to keep the questionnaire as conciseGEF
as
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possible to maintain the respondents' interest and motivation. The questionnaire canMATbe
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administered in several ways, including online or in paper-and-pen formats, in person or

through mail. All questions are standardized so that all respondents receive the same

questions with identical wording.

Bhandari, P. (2023, June 22). Questionnaire Design | Methods, Question Types &
Examples. Scribbr. Retrieved January 29, 2024, from
https://www.scribbr.com/methodology/questionnaire/

Validity and Reliability of the Research Instrument

State the validity test you will use in checking your Research Instrument (survey

questionnaire). Provide atleast one citation defining your chosen validity test. How many

validators? Who are they?

State the reliability test you will use in ensuring that you Research Instrument

(survey questionnaire) will yield reliable and consistent results. Provide atleast one

citation defining your chosen reliability test. Where will you conduct your “pilot testing”

or reliability test? Who will be your participants for the reliability testing? How many are

they? Why you choose them?

the validity of the research instrument, could use Content Validity. This method ensures
that the instrument fully represents what it aims to measure by checking if the
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questionnaire items are representative of the entire domain the test is supposed to cover. *
The validators for this process are typically subject matter experts who can assess MER
whether the questions are appropriate and comprehensive. GEF
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To ensure reliability and consistency of your results, you could use the Test-Retest MAT
Reliability method. This measures the consistency of results when you repeat the same 9
test on the same sample at a different point in time. If the results are consistent over time,
the scores should be similar, indicating high test-retest reliability.

The pilot testing or reliability test could be conducted in a controlled environment where
conditions can be kept the same during both the test and retest. The participants for the
reliability testing could be a subset of your target population that is not part of your main
study. They are chosen because their responses can provide preliminary data and help
identify any potential issues with the questionnaire before it is administered to the larger
group.

Middleton, F. (2023, June 22). The 4 Types of Validity in Research | Definitions &
Examples. Scribbr. Retrieved January 29, 2024, from
https://www.scribbr.com/methodology/types-of-validity/

Data Collection Procedure

Planning Process: Start by identifying your research objectives and formulating

research questions. Then, design the research methodology, including the sampling

technique and data collection methods. Plan how will analyze the data to answer your

research questions.

Approval from the Authority: We will need to submit a research proposal to the

relevant authority campus administrator of Central Philippines States University -

Victorias Campus for approval. This proposal should include details about your research

objectives, methodology, and ethical considerations.

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Informed Consent of the Respondents: Prepare an informed consent form that*
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explains the purpose of your study, what participation involves, any potential risksGEF
or
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benefits, and the measures you will take to protect participants’ privacy MAT and
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confidentiality. Ask your respondents to read and sign this form before they participate in

your study.

Orientation of the Respondents: Before the respondents participate in your study,

provide them with an orientation. Explain the purpose of your study, what they will be

asked to do, and any other relevant information. This will help them understand what is

expected of them and why their participation is important.

Guidance from the Researchers: Decide whether will collect your data face-to-

face or online. If respondents have questions while answering the questionnaire, be

available to clarify their doubts. This could be through a email if the survey is online, or

in person if the survey is conducted face-to-face.

Thanking the Respondents: After the respondents have completed the survey,

thank them for their time and contribution to your study. If appropriate, you could offer a

small token of appreciation or compensation for their time.

Encoding of the Data: Once you have collected your data, you will need to encode

it. This involves converting the responses into a format that can be tabulated and

analyzed. Use statistical software to compute and analyze your data.

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*
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Data Treatment Analysis GEF
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The data gathered will be analyzed using the appropriate statistical toolsMAT
to
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confirm the results and findings.

For statement of the problem no. 1 which seeks to determine the

sociodemographic of the respondents, frequency percentage distribution table was used.

For statement of the problem no. 2 which seeks to determine the extent of Factors

Influencing Customers Preference in Choosing Catering Services, in terms of; Quality of

Food, Service, Price and Variety and Ambiance mean and standard deviation was used.

The mean scores was interpreted using the following guide:

Descriptive
Rate Verbal Interpretation
Interpretation
The action of the statement is always true and is
5 Very High Extent
applied all the time.
4 High Extent The action of the statement is true and is applied
most of the time.
3 Moderate Extent The action of the statement is sometimes true and is
applied occasionally
2 Low Extent The action of the statement is seldom true, and is
applied rarely.
1 Very Low Extent The action of the statement is never true, and is
never applied.

Ethical Considerations

The study in the third objective which ascertains if there is a significant difference

between the factors influencing customers preference in choosing catering services, when
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they are grouped according to their profiles, the statistical tool will be determined after*
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the normality test. GEF
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REFERENCES *
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Abellana, E. J. (2017). Tourism socio-economic environment of selected municipalities
of West Cebu, Philippines geared towards the creation of a tourism development
model. Amity Research Journal of Tourism, Aviation, and Hospitality.

Abera, G. and Assefa, E., (2020). Bishoftu town residents’ perception about economic,
environmental and socio-cultural impacts of urban tourism. Journal of Hospitality
Management and Tourism. DOI: 10.5897/JHMT2020.0277

Adom, D., (2019). The place and voice of local people, culture, and traditions: a catalyst
for ecotourism development in rural communities in Ghana. Sci. Afric. 6, e00184.

Aljohani, M. (2018). A Study of the Impact of Tourism on the Environment and Jeddah
Citizen's Perceptions toward Tourism in Jeddah, Saudi Arabia. Electronic Theses
& Dissertations Collection for Atlanta University & Clark Atlanta University,
140.
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APPENDICES *
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Appendix A. Communication OR
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Appendix B. Questionnaires and Evaluation Forms *
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Appendix D. Curriculum Vitae *
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