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Chapter 1
THE PROBLEM AND ITS BACKGROUND

Introduction

A food cart is a portable kitchen that is set up on streets in order to conduct

the sale and promotion of street foods to people, providing street food among

people. Food carts are commonly found in urban areas all over the world and can

be found selling varieties of food (De Asis et al., 2017). Food carts are

constructed in various ways. They can be found moving from one location to

another on pushcarts, bicycles, or in motorcycles. They can also be found semi-

mobile or mobile.

The main advantage of food carts is their affordability. The prices of products

being offered in a food cart are significantly lower. This makes them an attractive

option for people who are looking for a quick and inexpensive meal. Food carts

allow individuals to enjoy a delicious and satisfying meal, making them

particularly popular among students, office workers, and tourists. They also offer

variety of western or local type of food that mostly meets the marketing trend and

expectations of people. While street foods are ready-to-eat meals and drinks that

are made and sold by sellers, usually on streets and in other public areas.

The price of a food is a major factor in determining both food security and

proper nutrition. Its affordability determines the access of people to good nutrition

and food safety. The capacity of every household to purchase their desired food

depends on its affordability. (World Business Council for Sustainable

Development, 2022).
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Meanwhile, the food business is undergoing an unstoppable development

and the consumer in its area is always engaged in a variety of creative activities

in an effort to meet demand and provide the best customer service possible. The

food industry is expected to adapt as other industries tend to become more

innovative in response to changing dynamics in a market (Asibal, 2019).

The knowledge of street food vendors has an important role in preventing

the transmission of foodborne illness. As a result, selecting food handlers with

a positive attitude, job experience, and education will raise the safety and

quality standards of street vended foods. One of the problems is the crowning

of poor food quality and safety because many food cart vendors lack

knowledge when it comes to food safety and proper cleaning of utensils and

equipment. This is valuable because the customers who buy from a food cart

business have willingness because they see the cleanliness of the food and

how it is prepared properly. Hygiene and sanitation are very important to

oneself and those used in cooking to avoid the contamination of cooked foods

(Rakha et al., 2022).

In 2014, the Food and Drug Administration released the Administrative

Order no. 2014-0029 in order to improve the food control systems to promote

food safety regulations. The said administrative order also intends to strengthen

the Republic Act No. 10611, known as Food Safety Act of 2013 which intends to

effectively ensure consumer safety as well as properly addressing food safety

issues such as food-borne illnesses and contaminations.

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Many food cart vendors and owners face difficulties or problems in their

businesses, such as weather-related challenges and having an inadequate

number of customers. They overcome these issues by leaving the working

environment and seeking customers (Pangilinan et al., 2023).

In operating a food cart, there are also other key aspects that should be

explored such as profitability of a product, compliance in terms of particular

protocols such as sanitary and hygiene regulations, sociocultural impact, and

analyzing market trends. Aside from that, food cart vendors must keep an eye on

different demands and what is trending every time in order to maintain business

development. Furthermore, all of these can help a food cart business to

contribute in economic growth, and to explore more business opportunities.

To ensure success, starting a new business in the food industry involves

carefully weighing various aspects. By also considering those different aspects

such as business location, the aesthetic appeal of the physical appearance of the

business establishment as well as the quality of the equipment being used can

contribute a positive impact in the overall development of a business. (Samuel,

2023).

The status of a food cart stall depends on the practices and management

being done inside the business. Moreover, the overall performance of a food cart

may vary on its compliance in terms of different aspects. It is also highly

significant to consider the overall structure and service quality of a food cart stall

business in order to increase customer satisfaction, generate more revenue and

become successful.
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This study aimed to determine the status of selected food cart stall

businesses in Mahabang Parang, Angono, Rizal.

Background of the study

It is indeed explained that in a food business, the most important factor is

ensuring customer safety and one of the most important things to achieve it is to

show good hygienic practices and acquire proper knowledge in terms of food

handling. In that way, any potential hazards that might occur will be avoided.

According to Department of Health (1995) as cited by Supreme Court E-

Court Library (2019) in the Presidential Decree no. 856 Chapter III in The Code

on Sanitation of the Philippines, foods that are being sold in a food cart must be

displayed or stored in proper kitchen appliances that can keep the food in its right

temperature. Obtaining health permits and certificates as well as acquiring good

knowledge about sanitation and hygienic practices in a business is important in

order to ensure customer safety.

According to De Asis et al. (2017) as cited by Dy Tioco (2021), food carts

have gained popularity in the Philippines among consumers and franchises, and

they have a huge contribution to the industry. A large number of individuals often

supports it due to the cheap spendable budget. It is a mobile kitchen that is

parked on the street to help with marketing and sales of street foods to

customers in the area. Food carts are commonplace in large cities worldwide and

can be seen providing almost any type of meal.

Food carts have become important in many cities, offering a variety of

street foods at affordable prices. They have gained immense popularity in recent
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years. They offer a unique experience, allowing customers to try a variety of

foods at affordable prices.

Food cart businesses in the Philippines have gained popularity due to their

low start-up costs, mobility, and diverse menu options. These businesses offer

quick and tasty meals on the go, making them an ideal option for entrepreneurs

with limited funding. They can be set up in high-traffic areas like malls or

markets, attracting customers and generating significant revenue. However,

challenges include fierce competition, finding the perfect location, and meeting

regulatory requirements. Despite these obstacles, the food cart industry

continues to thrive in the Philippines, offering a profitable and rewarding venture

for aspiring entrepreneurs. (Bumanglag, 2023).

As stated, food carts are also being enjoyed by different people because it

can bring convenience to them and can also be an option to aspiring

entrepreneurs when they are planning to start a small business. On the other

hand, since the community, especially the demands in a market is continuously

changing, food cart stalls must cope up with the different challenges in order to

maintain the business. Also, they must be able to improve their knowledge in

terms of different aspects that mainly features what can be the overall condition

of a business in order to ensure business development.

The study aims to determine the status of selected food cart stall businesses

in Mahabang Parang Angono, Rizal in how do they maintain their food cart

despite the challenges they face when it comes to choosing a location where

they can operate the business so that they can generate good income in their
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business, the researchers also aim to know how their knowledge of hygiene and

sanitation, as well as also knowing what is their perspective or point of view in

handling the food cart business.

Theoretical Framework

The study was anchored on Goal Setting Theory of motivation.

According to Hashmi (2022), Edwin A. Locke created the Goal Setting Theory of

motivation in the early 1980’s. This well-known method of motivation has been

extensively researched and used in both academic and professional settings. It

states that people work harder to achieve the objectives they have set for

themselves because doing so increases their motivation, engagement, and

commitment to the task at hand.

This theory states that setting clear-attainable goals are a useful strategy

in order to accomplish both short-term and long-term objectives in order to

improve productivity and performance. Moreover, it is a helpful and practical tool

that may be applied to achieve both short- and long-term goals. Establishing

goals enables people to track their development, focus their energy in the proper

places, and maintain motivation when experiencing failure.

In relation to the study, setting clear and attainable goals is highly

important in a food cart business to motivate the food cart vendors, and can also

help them in decision-making which will determine the business’ progress and

can also help in order to improve the food cart business’ status.

INPUT PROCESS OUTPUT

1. What is the profile

of respondents in
terms of;
1.1 sex;
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FEEDBACK

Conceptual Model showing the Status of selected food cart stall

businesses in Mahabang Parang, Angono, Rizal
Figure 1
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Conceptual Framework

The study is guided by the figure 1, showing the conceptual model of

status of selected food cart stall businesses in Mahabang, Parang, Angono,

Rizal.

The first frame presents the input of the study which includes the profile of

respondents in terms of sex, age, monthly income, educational attainment, years

in business and operating capital and the status of selected food cart stall

businesses in terms of hygiene and sanitation, business area and location,

ventilation, construction, and financial performance.

The second frame presents the process which shows the procedure on

how the study undergoes in order to determine the status of selected food cart

stall businesses. This includes the formulation of questionnaires. After the

validation of questionnaire, it will be distributed to the respondents. Then,

computation, analyzation and interpretation of the gathered data will be done

after the distribution of questionnaires.

The third frame presents the output which reveals the outcome of the

study in status of selected food cart stall businesses in Mahabang Parang,

Angono, Rizal which involves exploring the practices being implemented inside

the business and how regularly it is being maintained in order to determine the

status of the food cart in terms of different aspects.

The arrows pointing from input to output presents the feedback of the

study that helps the whole process of the research.

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Statement of the Problem

The purpose of this study is to determine the status of selected food cart

stall businesses in Mahabang Parang, Angono, Rizal.

Specifically, the researchers sought to answer the following questions:

1. What is the profile of respondents in terms of;

1.1 sex;
1.2 age;
1.3 monthly income;
1.4 educational attainment;
1.5 years in business; and
1.6 operating capital?
2. What is the status of selected food cart stall businesses in terms of:
2.1 hygiene and sanitation;
2.2 business area and location;
2.3 ventilation;
2.4. construction; and
2.5 financial performance?
3. Is there any significant relationship between the profile of the respondents and
the status of selected food cart stall businesses in terms of;
3.1 hygiene and sanitation;
3.2 business area and location;
3.3 ventilation;
3.4 construction; and
3.5 financial performance?

Hypothesis

The study tested the following null hypothesis:

There is no significant relationship between the profile of the respondents and

the status of selected food cart stall businesses.

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Significance of the Study

This study aims to provide valuable insights that can be utilized by various

people to support and empower local food businesses, promote

entrepreneurship, and contribute to the overall socioeconomic development and

well-being of the community. The result of the study would be beneficial to the

following;

Business owners. The study about the status of food cart stall businesses

will help increase their awareness on what needs improvement about their

businesses.

Students. By understanding this study, students will have awareness about

the problems that are currently existing in a food cart stall business as well as the

practices being implemented to it.

School. To provide further knowledge about food safety, proper food

handling and its importance as well as on how to properly manage a business.

Future entrepreneurs. This study will help future entrepreneurs to gather

knowledge about the proper management of a food cart stall business.

Future researchers. It will help future researchers to expand their

knowledge about this study and in providing additional information they may

need when conducting studies related to this study.

Scope and Delimitation

This study was conducted to determine the status of selected food cart

stall businesses in Mahabang Parang, Angono, Rizal in terms of hygiene and

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sanitation, business area and location, ventilation, construction, and financial

performance. The researchers’ respondents were the selected food cart stall

vendors in Mahabang Parang, Angono, Rizal through a distribution of a

questionnaire checklist.

The study also specifically examined the proper practices being

implemented of the selected food cart vendors through the business as well as

the awareness of the food cart vendors in terms of business management and

maintaining consumer safety. The study does not include food cart franchises

and marketing strategies of the food cart stalls. and mainly focuses on the food

cart stalls being seen on streets.

Definition of Terms

The following terms were operationally defined based on how they are used

in the study.

Business Area and Location. It refers to the surroundings of the food cart

stall businesses and where it is established.

Construction. The process of establishing or improving the physical

structure of the food cart stall business.

Educational Attainment. Refers to the respondents’ highest educational

background during the time of the study.

Financial Performance. It is an evaluation used to assess the overall

financial condition of the business.

Food Cart Stall Businesses. The type of business where a small, movable

vehicle is being used in order to sell street foods.

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Hygiene and Sanitation. It refers to the practices being implemented in

order to maintain cleanliness in the food cart stall.

Monthly Family Income. Monthly family income is the money received by

each member of the family from their wages, which is used for daily needs and

expenses.

Operating Capital. This refers to the amount of money that the food cart

vendor spends daily to sustain the operation of the company.

Ventilation. It is a process where the business area and location are

properly provided with a circulation of fresh air.

Years in business. It represents the time a food cart vendor has spent in

operating the business.

 Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES

To gain sufficient insights and adequate learning regarding the problem of

this study, literature and studies which have direct and indirect relevance on the

present study were viewed.

Foreign Literature

According to Proietti et al., (2014) as cited by Islam and Wahab (2022),

the challenges faced by street food vendors includes equipment theft, group

uprooting, and the potential contamination of food products with heavy metals

and pesticides due to improper storage methods.

In relation to the study, food contamination can occur in a food cart if the

ingredients and products in a food cart are not storage and handled properly.

Another study about the challenges being faced and experienced by the

food cart vendors is also conducted. According to Widjajanti (2015), street

vendors face challenges due to lack of reference in city spatial plan and their

location on streets. The space utilization of street vendors is determined by their

location characteristics, which include strategic location, main

activities, availability, and satisfaction.

In line with the study, the proper location of food carts is important to avoid

traffic congestion and to also provide comfort and satisfaction among customers.
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Also, strategic planning and deep understanding of an area can help the food

cart vendors when experiencing challenges in terms of area and location.

Considering different aspects and factors play a crucial role in maintaining

and improving a business. Similarly, location is also one of the aspects among it.

According to Johnson (2023), the planning, flexibility, and attention to detail are

the skills that has a significant contribution in running a successful food cart

business. Key factors also include location, unique menus, cost management,

customer service, weather adaptability, and maintaining hygiene and food safety.

In accordance with the study, there are key factors that are important in a

food cart business. Food cart vendors should also have sufficient soft skills such

as adaptability in order to ensure the success of the business.

Also, a good air flow and ventilation can be also an example as one of the

factors to be considered in running a successful food cart business. According to

Barnett (2024), good air quality is the key to success in the food truck industry.

Proper ventilation and air quality in food trucks are essential to prevent harmful

pollutants from cooking, grilling, and frying. It indicates high-quality ventilation

systems, electric cooking equipment, cleanliness, and natural ventilation ways to

ensure a safe environment. Providing a consistent flow of fresh air and removing

hazardous pollutants not only promotes a safe and healthy atmosphere, but it

also increases productivity and customer happiness. Regular maintenance and

compliance with rules are required to keep ventilation systems working smoothly.
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In addition, food truck operators should prepare their ventilation systems

for busy seasons by maintaining clean filters and exhaust fans, sealing leaks,

performing regular maintenance, and optimizing air flow. Proper ventilation

ensures a safe working environment and maintains food quality.

(Hoodfilters.com, 2023.)

In accordance to the study, ventilation of the food cart gives a huge

contribution in the safety and comfort of its operators and customers as well as in

the quality of the product they are selling. So, it is important to make sure that it

runs in a good quality.

Local Literature

According to Agustin (2016), residents receive high-quality goods and

services from stall owners despite experiencing financial difficulties due to lack of

government support. Through their entrepreneurial practices, they satisfy

customers and place a high priority on social responsibility. However, low prices

can happen due to competition, which can be avoided by turning the business

into a cooperative. While stalls might not be profitable enough to sustain a family,

their presence is essential and helpful to the community. Therefore, stall owners

should look for ways to improve their business' status and conditions.

In addition, according to Bayatan and Palic (2020), despite the

relocation, the vendor's economic and social situations remained the same. The

local government's unexpected implementation of DILG MC No. 2019-121, which

required the vendors to relocate immediately, would have worsened their

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commercial conditions. However, it provides an opportunity for the government to

determine and deal with the main issues faced by vendors. Nonetheless, despite

their difficulties throughout the migration, they remained positive about their

social and economic issues. This provides an ideal opportunity for the

government to take a holistic perspective that vendors are not who they seem to

be. Instead, they can be an opportunity to uplift living conditions, a frequent

source of income and self-independence, providers of jobs, boosters of

entrepreneurial activities, and relievers of poverty and unemployment.

As also stated in the news article by Letigio (2019), Cebu City's

Prevention Restoration Orderly Beautification and Enhancement (Probe)

program is ramping up its battle against street hawking and anything that

impedes vehicle traffic. Racquel Arce, director of the Prevention Restoration

Orderly Beautification and Enhancement (Probe), was directed by Cebu City

Mayor Edgar Labella to enforce city ordinances, including the removal of

vendors from the streets. Investigating personnel cleansed Kaoshiung Street in

the North Reclamation Area of street vendors that sell through mobile food

carts. They took at least three food carts and ordered their owners to pay a

500 peso- fine before recovering them. The restrictions on selling in streets is

also intended to ensure vendor safety, as Kaohsiung Street acts as a gateway

on vehicles.

Even though there are challenges that exist inside the food cart business,

food cart vendors are coping up with it. Lack of support from the government can

also affect the food cart business’ opportunities and condition. Furthermore, it is
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also important to ensure people safety when choosing a place of the food cart

business to avoid possible accidents.

Business owners should have sufficient knowledge in terms of different

aspects such as in terms of financial management. In that way, their knowledge

can also help them in coping up with different issues. As explained by Esquibal

(2023), entrepreneurs have a very good ability in terms of financial literacy and

financial practices. Along with having an extensive perception in terms of

financial viewpoints, they also have very high understanding about financial

literacy and its constraints.

Financial literacy of food cart vendors and good financial practices in a

food cart are important to ensure a good financial performance inside the

business.

One of the challenges that can also be experienced by food cart stall

businesses are issues in terms of cleanliness and hygiene. According to Argente

et al., (2020), it is important to improve street food vendors' knowledge about

food safety and their ability in the selection, preparation, handling, and selling of

street food in order to prevent harm to the health of their customers. It is also

important to examine the environmental conditions of food selling locations to

make sure that sanitary regulations and standards are being followed.

In accordance with the study, if proper hygiene and sanitation is not

implemented properly in any kind of food businesses, it can cause food

contamination which will affect the safety of its customers.

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Foreign Studies

According to Nahar et al., (2020), food carts are common along streets in

cities throughout the world. There is a limited knowledge on outdoor cooking’s

impact on the ambient environment and, in particular, the relative contribution of

the different cooking fuels. The particulate air pollution emitted, and charcoal

food carts is impactful and deteriorates nearby air quality above that.

In relation with the study, many food carts can be seen, especially in the

streets because this is where they are usually located. Most of the food carts

here are not ventilated spaces that cause air pollution. It is very special for a food

cart to have proper ventilation, to prevent diseases that can be acquired by the

customer and vendors. It also helps to make the customers feel comfortable

because it allows air to flow in and out properly.

When managing a business, it is important to acquire enough knowledge

in terms of operating it in order to ensure the overall development of a business.

According to the study of Chille et al., (2023), through encouragement and

development of the street sellers' business and entrepreneurial abilities,

government and corporate stakeholders should strengthen the competencies of

street vendors.

In relevance with the study, having strategic or entrepreneurial abilities is

very valuable to a business owner. This helps a business become profitable. Like

food cart vendors, which also has strategies to make the food they sell profitable.

Not only do they know about it, but they also know the strategies that can help

improve their financial performance, such as innovating foods sold.

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One of the things that a food cart vendor must acquire is the proper way of

food handling to ensure customer safety as well as ensuring that proper hygiene

is being implemented inside the business. According to the study of Cortese et

al. (2016), to ensure consumers’ safety, specific municipal and federal rules

pertaining to street food must be developed. Additionally, sellers should get

ongoing training to address the issue of poor food quality and safety.

Crowning of poor food quality and safety in a food cart business is one of

the problems that food cart stall businesses are encountering because many

food cart vendors lack knowledge when it comes to food safety and proper

cleaning of utensils and equipment. Proper training towards food cart vendors to

address the issue about food safety and quality is important for them to ensure

consumer’s safety. They would also be felt assured about the food safety if they

see the cleanliness of the food and how it is prepared properly.

In order to ensure customer satisfaction, it is also important to consider

the overall structure of a food cart as well as the designs that are going to be

used. According to the study of Kotwal et al., (2019), to raise the standards of

food safety, street food cart designs must be standardized. Maintaining order in

the food carts used by the vendors can improve customer satisfaction. In that

way, people will enjoy more because they are confident in their safety and the

food they eat.

Regulating the quality of the materials used in the construction of a food

cart is highly important, because it maintains the safety of the customers and the

food being cooked.

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Also, just like any other forms of businesses, there is also an existing

competition between different types of street food sellers including food cart

stalls. According to Boonjubun (2022), food truck vendors have to fight for

customers and vending space. This ignores street food sellers' varied

requirements and interests.

The food cart vendors are competing with their fellow vendors for

customers, and in terms of their preferred location. Despite this, there are some

food cart businesses that hasn’t followed the regulations when it comes to

positioning in one place especially on the roads. Before establishing a food cart

business, their owner also needs to obtain the requirements such as permit in

order to have a legal access to operate the business.

Local Studies

According to Lamela (2024), despite the good knowledge and attitude of

selected street food vendors in terms of food safety practices, it still needs

improvement.

Some food cart vendors have a good knowledge in terms of food safety

practices. However, both their practices and knowledge in terms of it still needs

to be improved. Also, proper implementation of hygiene and sanitation practices

in the food cart stall is significant in order to comply with the food and safety

regulations inside the business.

In order to improve the knowledge of food vendors, proper training must

be implemented. As stated in the study of De Lima et al., (2023), it is important to

improve street food vendors' knowledge through intensive training and turning
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this into strict adherence to practices to ensure the safety of the food

being prepared by the street food vendors.

In relation with the study, food cart vendors should have sufficient

knowledge in terms of food safety to also avoid possible biological hazards that

can affect the customer’s safety.

Furthermore, the results in the study of Lee (2017) indicated that the

employees are following the policies and procedures in the food carts/kiosks.

Employees of food carts and kiosks exhibited responsible environmental

behaviors such as environmental attitude, intention to act, and center of control.

Customers were more ecologically conscious than the employees, which can be

linked to their educational background and experience. While the function of the

government and management is discovered to be an essential component in

observance of eco-friendly practices in food carts/kiosks.

Food cart vendor’s knowledge in terms of doing the proper practices in

managing a food cart is a reflection of their awareness in terms of the existing

policies and procedures being implemented that should be done and followed in

operating the food cart stall business. It is also stated that there are food cart

vendors that can comply with the policies and regulations.

In the contrary, the study of Ramirez (2022) concluded that most street

food vendors don’t sanitize or clean their food stall. While some of them does not

also use personal proper equipment such as hairnets and masks. There are

vendors who reuse any remaining oil and keeps garbage containers on their food

stands inappropriately, making street food hazardous and unsafe to consume.

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Filipinos also has a different approach to consuming street cuisine. Some people

continue to buy and eat street food despite the fact that the business fails to

comply in food safety and sanitation standards. While on the other hand, there

are people only buy from vendors that keep their workplace clean and sanitized

and uses personal protective equipment.

In accordance with the study, customers have different perceptions

towards food cart stalls if they can observe the practices being applied to the

business especially in terms of cleanliness, which can also influence customer

satisfaction.

A good location is also important to ensure customer satisfaction and

success in the business. According to Cuasay (2012), as cited in the study of

Pangilinan et al., (2015), everything depends on location. If a businessman or

woman planned to have a large customer base and a good amount of operating

capital, they should look for a location that is easily accessible and also

spacious. Considering all of this, the sufficient amount of hired staff and

employees should be in this type of business. The satisfaction of customers

should be the main concern, with everything else depends on it.

Choosing a proper location of a food cart stall is an important thing

because the location of a food cart can affect both customer and the food cart

vendor’s satisfaction. Also, it is an important factor that will help in generating

more income through the business.

Chapter 3
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RESEARCH METHODOLOGY

This chapter presents the research design, subject of the study and setting

of the study which includes the vicinity map, procedure of the study,

instrumentation and statistical treatment.

Research Design

The study used Descriptive Normative Survey as a method to use in

gathering the needed information on the selected respondents.

According to Good as cited by Bitonio (2014), the word "normative" is

sometimes used in surveys to describe the standards that are formed by

examining what is usual and determining the normal or typical practice or

condition that follows by being compared to local outcomes using a state or

natural norm. It is a process that gathers information about the current status of a

particular topic.

On the other hand, descriptive method is a technique that examines the

progress of a certain phenomenon and defines a situation as it exists at the

time of the study. A food cart should be able to comply with the laws, policies and

norms being implemented to ensure success inside the business. Descriptive

method is also used in this study in order to describe the status of selected food

cart stall businesses.

Moreover, this design is appropriate for the study because the topic

requires data collection necessary in order to determine the status of selected

food cart stall businesses in Mahabang Parang, Angono, Rizal.

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Subject of the Study

The population of interest involves the food cart vendors along Mahabang

Parang, Angono, Rizal. To facilitate the gathering of data, a total number of 30

food cart vendors will be selected. The sample were selected using purposive

sampling in gathering data from respondents because the researchers have a

specific population to be used as a part of the study which were the selected food

cart vendors that can be only seen along in Mahabang Parang, Angono, Rizal.

The researchers also used this sampling method because the participants should

be matched in the needed characteristics in order to be selected as a respondent

of the study.

According to Heath (2023), purposive sampling occurs when a researcher

selects a sample with a specific goal or objective. As a result, the sample is

chosen to represent the features or attributes that the researcher wants to study.

Furthermore, purposive sampling is utilized when a researcher knows exactly

what features they want to analyze and wants to choose a sample that correctly

represents those characteristics.

Setting of the Study

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The setting of the study is in Mahabang Parang, Angono, Rizal.

Mahabang Parang is one of the ten (10) barangays in the city of Angono, while

Angono, Rizal is also known as the “Art Capital of the Philippines”.

Angono was once a barrio of Binangonan; created as a pueblo in 1766 and

became an independent Municipality in 1935 by the virtue of Executive Order

158, signed by then President Manuel L. Quezon, effective on January 1, 1935

was believed to be the cradle of mythical beings such as nuno, sirena that

underscore the rich history and culture of the town.

Then, was aptly named as “Angono”, said to be linked to “Ang Nuno”, a

small-long bearded man living in the old balete tree situated in the town’s

poblacion. It is home to the Angono Petroglyphs, the oldest known work of art in

the philippines. The birthplace of two great Filipino National Artists, Carlos

“Botong” V. Francisco and Maestro Lucio D. San Pedro, National Artists for

Visual Arts and Music, respectively.

The setting also consists of different food carts to be found in the bustling

streets, offering various street food to consumers. Its cultural diversity helps to

promote the food cart stall businesses as well as the food cart vendors in

generating more revenue and enhance customer satisfaction which will

contribute to the overall business development and economic well-being of the

community.

Procedure of the Study

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The study was conducted at Mahabang Parang, Angono, Rizal. The primary

goal was to determine the status of selected food cart stall businesses in

Mahabang Parang, Angono, Rizal. The researchers were instructed to

individually write a title, and those with related titles formed groups. Afterward,

they were instructed to propose three (3) titles, and to explain the reason and

purpose in creating the title. Afterwards, the researchers present their title

defense. A particular research title was recommended by the panelists. And then

the researchers began working on the first three chapters of the study. Chapter 1

was drafted with the gathered information on the existing problem and its

background. Chapter 2 followed, and the researchers gathered different relevant

sources to gather necessary information for the related literature and studies.

Chapter 3 focused on research methodology. The researchers passed their

statement of the problem and instrumentation defense, followed by the revision

of some parts. In order to start the chapter 4, they started by creating a survey

questionnaire checklist. After the validation of questionnaire, the researchers

administered it to the respondents, who were the selected food cart stall vendors

in Mahabang Parang, Angono, Rizal.

Furthermore, the fourth chapter was developed, which involved tallying the

responses, computing, and interpreting the results from the gathered data from a

questionnaire checklist which are validated by six (6) experts before it was

distributed to the respondents. The computed data was done with the help of

Microsoft Excel with the formulas provided by the research adviser. The last
 27

chapter focused on formulating conclusions and recommendations about the

status of selected food cart stall businesses in terms of different aspects.

Instrumentation

The instrumentation used by the researchers was questionnaire checklist,

which was created with the guidance of their adviser to gather data.

The first part involves the profile of the respondents in terms of sex, age,

monthly family income, educational attainment, years in business, and operating

capital. While on the other hand, the second part was composed of 25-item

questions that is mainly about hygiene and sanitation, business area and

location, ventilation, construction, and financial performance of a food cart stall

business.

The questionnaire was validated by six (6) experts and computed with 0.90

as reliability which was verbally interpreted as excellent.

 28

Vicinity Map of Mahabang Parang

Angono, Rizal
Figure 2
 29

Statistical Treatment

To answer the questions in the statement of the problem the following

statistical treatments were used in this study.

1. To determine the profile of the respondents in terms of sex, age, monthly

family income, educational attainment, years in business and operating capital,

the frequency, percentage, and rank distribution was used.

2. Mean was used to determine the status of selected food cart stall

businesses in terms of hygiene and sanitation, business area and location,

ventilation, construction, and financial performance.

3. Pearson r was used to determine the significant relationship between the

profile of the respondents and the status of selected food cart stall businesses.
 Chapter 4
PRESENTATION, ANALYSIS AND PRESENTATION OF DATA

This chapter presents the analysis and interpretation of data gathered

that would answer the problem stated in the previous chapter. The data and

statistical findings are presented and given implication that concretized the

concept.

The profile of the respondents in terms of sex, age, monthly income,

educational attainment, years in business and operating capital.

Table 1 presents the frequency, percentage and rank distribution of the

respondents in terms of sex and age. Table 2 on the next page presents the

frequency, percentage and rank distribution of the respondents in terms of

monthly family income and educational attainment.

Table 1
Frequency, Percentage and Rank Distribution of the
Respondents in terms of Sex and Age
Sex F % R
Male 16 53.3 1
Female 14 46.7 2
Total 30 100
Age
18-25 years old 2 6.7 5
26-33 years old 9 30 1
34-41 years old 7 23.3 2
42-49 years old 6 20 3.5
50 years and above 6 20 3.5
Total 30 100
Legend: F (Frequency); % (Percentage); R (Rank)

As shown in the Table 1, out of 30 respondents, 16 or 53.3 percent of the

 31

respondents were female. In terms of age, the respondents with the ages 26 to

33 years old got the percentage of 23.3 percent while the respondents with ages

18 to 25 years old got a percentage of 6.7 percent.

This implies that majority of the respondents were male and most of them

are 26 to 33 years old. The finding also implies that males often work to protect

their families and provide their needs.

The study of Pushkar et al., (2022), which examined the conformance of

the food vendor cart design to the prescribes standards as per food safety and

standard regulation. The findings result explains that majority of the respondent

are Male (90.2%) that aged more than 20 years old. Also, the study of Nkosi and

Tabit (2019) shows that majority of the respondents are around the ages of 26-35

years.

Table 2 presents the frequency, percentage and rank distribution of the

respondents in terms of Monthly Family Income and Educational Attainment.

Table 2
Frequency, Percentage, and Rank Distribution of the
Respondents in terms of Monthly Family
Income and Educational Attainment
Monthly Family Income F % R
30,001-35,000 2 6.7 4
25,001-30,000 7 23.3 3
15,001-25,000 9 30 2
5,001-15,000 12 40 1
Total 30 100
Educational Attainment
Elementary Graduate 6 20 2.5
Highschool Graduate 16 53.3 1
College Undergraduate 6 20 2.5
College Graduate 2 6.7 4
Total 30 100
Legend: F (Frequency); % (Percentage); R (Rank)
 32

Table 2 shows that out of 30 respondents, 12 or 40 percent has a monthly

family income that ranges from 5,001 to 15,000. On the other hand, 2 or 6.7

percent of the respondents has a monthly family income that ranges from 30,001

to 35,000.

In terms of educational attainment, 16 or 53.3 percent of the respondents

were high school graduate, while 2 or 6.7 percent of them were college

graduates.

This implies that majority of the respondents are high school graduates

and most of them also have a monthly family income of that ranges from 5,001 to

15,000. This also implies that, due to financial struggles, the respondents needed

to work in order to provide the needs of their family.

The study of Tuglo et.al (2021) that examined the Food safety knowledge,

attitude, and hygiene practices of street-cooked food handlers in North Dayi

District, Ghana. In terms of income, most of street cooked food handlers earned

an average monthly income around 15,000 -25,000 in peso currency, similarly to

the finding result of this study which indicates that the monthly family income that

ranges from 15,001-25,000 got the second rank. The finding results in the said

study of Tuglo et al., (2021) also shows that majority of the respondents had

attained secondary education. Table 2 presents the frequency, percentage and

rank distribution of the respondents in terms of Monthly Family Income and

Educational Attainment.

Table 3 shows the Frequency, Percentage and Rank of Distribution of the

Respondents in Terms of Years in Business and Operating Capital.

 33

Table 3

Frequency, Percentage and Rank of Distribution of the

Respondents in Terms of Years in
Business and Operating Capital

Years in business F % R
10 years and above 8 26.7 2
6 to 9 years 7 23.3 3
2 to 5 years 13 43.3 1
1 year and below 2 6.7 4
Total 30 100
Operating Capital
15,001-35,000 9 30 2
15,000 and below 21 70 1
Total 30 100
Legend: F (Frequency); % (Percentage); R (Rank)

As shown in table 3, out of 30 respondents, 13 or 43.3 percent were 2 to 5

years in business, while only 2 or 6.7 percent of them are 1 year and below in the

business. In terms of operating capital, 21 or 70% of the respondents has an

operating capital of 15,000 and below while 9 or 30 percent of the respondents

has an operating capital of 15,001-35,000.

This implies that majority of the food carts in Mahabang Parang are in the

business for 2 to 5 years, while in terms of operating capital, most of the food

carts in Mahabang Parang has an operating capital of 15,000 and below. The

finding also implies that the respondents are already working early in the day and

despite having a small operating capital, they are using it to operate the business

so that they can generate revenue that can help them and their family in

sustaining their needs and to be able to pay for their expenses.

In the study conducted by Sible et al., (2015). they examined the

effectiveness of food cart franchising in Batangas City. Based on the number of

 34

years in the operation, it can be seen from the table that most of the franchise

business food cart vendor in Batangas City are one to three years (1-3) with

34.90 percent that found similar to the study. While the study done by Foodcart

Link Services (2013) as cited by Subong-Espina (2021), operating capital or

investing in the mobile food cart business ranges from P30,000-P300,000 and it

could be lower depending on whether it is put up through a franchise or on one’s

own initiative.

In relation with the findings in the study, the operating capital of a food cart

stall may vary on whether it is a franchise type or someone’s own business.

Since the respondents’ food cart stall businesses are not franchise, their

operating capitals are lower than those who had a franchise type of business.

Status of Selected Food Cart Stall Businesses in Mahabang Parang,

Angono, Rizal in terms of Hygiene and Sanitation, Business Area and
Location, Ventilation, Construction, and Financial Performance

Table 4 on the next page presents the obtained mean, rank distribution and

verbal interpretation on the status of selected food cart stall businesses in terms

of hygiene and sanitation.

 35

Table 4

Obtained Mean, Rank Distribution, and Verbal Interpretation

on the Status of Selected Food Cart Stall Businesses
in terms of Hygiene and Sanitation

Hygiene and Sanitation Mean R VI

1. The food cart obtains a health permit and other 3.53 5 O
sanitary permit requirements.
2. The food cart vendor cleans and disinfects the 4.77 2 A
cooking utensils and equipment regularly.
3. The food cart vendor makes sure that the 4.80 1 A
ingredients are free of contamination.
4.The food cart vendor wears personal protective 4.37 4 A
equipment regularly.
5. The food cart vendor implements a proper waste 4.73 3 A
management.
Grand Mean 4.44 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 – Rare (R);
1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

The table illustrates the status of selected food cart stall businesses. Item

no. 3 got the highest mean score of 4.80 which is verbally interpreted as Always

while the item no. 1 got the lowest mean score of 3.53 which is verbally

interpreted as Often. The grand mean is 4.44 which is verbally interpreted as

Always.

This implies that majority of the food cart vendors always make sure that

the ingredients being used are free of contamination.

According to the study conducted by Tuglo et.al., (2021). which is mainly

about examination of the food safety knowledge, attitude, and hygiene practices

of street-cooked food handlers in North Dayi District, Ghana. In terms of food

safety hygiene practice, the findings result shows that majority 84.3% of Street

Cooked Food Handlers cleaned their fingers throughout meal cooking while 65.6
 36

washed their cooking utensils used to cook a meal before using for a different

meal.

In relation with the findings in the study, one of the practices that should

be implemented to ensure that the ingredients being used in the food cart are

free of contamination is making sure that the food cart vendors are cleaning their

hands.

Table 5 represents the obtained mean, rank distribution, and verbal

interpretation on the status of selected food cart stall businesses in terms of

business area and location.

Table 5

Obtained Mean, Rank Distribution, and Verbal Interpretation on the Status

of Selected Food Cart Stall Businesses in terms of Business Area and
Location
Business Area and Location Mean R VI
1. The food cart’s location consistently attracts a 4.67 3 A
steady flow of customers.
2. The food cart has a legal business permit to 4.40 5 A
operate in its particular business area and
location.
3.The chosen business area and location are 4.70 1.5 A
beneficial for the food cart’s owner overall
success.
4.The food cart’s business area and location are 4.60 4 A
safe from any possible dangers on its
environment.
5. The food cart’s area is large enough for the 4.70 1.5 A
safety of its customers.
Grand Mean 4.61 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 – Rare (R);
1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

The table illustrates the status of selected food cart stall businesses. Both

item no. 3 and 5 got the highest mean score equivalent to 4.70 which is verbally

interpreted as Always. While item no.2 got the lowest mean score of 4.40 which
 37

is also verbally interpreted as Always. The grand mean is 4.61 which is verbally

interpreted as Always.

This implies that the chosen business area and location for the food cart

stall businesses are helpful to the food cart vendors and are also large enough to

ensure customer safety.

` According to the study of Sible et al. (2015), majority of respondents

responded that "the place is accessible to the customers and obtained the

highest mean score of 3.52, the only item assessed as strongly agree. This

implies that having an accessible place can catch the attention of every

customer. In addition, the study of Judd and Justis (2012), as also cited by Sible

et al. (2015), shows that the selection of the right location for a proposed

franchise outlet can mean the difference between success and failure and can be

a crucial factor in determining its success. The right location is a crucial way to

maintain the good status of a food cart business in terms of economic

performance because of its accessibility to the target market and the safety

standards observed within the area.

In relation with the finding in the study, the proper location of a food cart

stall contributes to the overall success of the business.

Table 6 on the next page represents the obtained mean, rank distribution

and verbal interpretation on the status of selected food cart stall businesses in

terms of ventilation.
 38

Table 6

Obtained Mean, Rank Distribution, and Verbal Interpretation

on the Status of Selected Food Cart Stall Businesses
in terms of Ventilation

Ventilation Mean R VI
1.Ventilation in the food cart is regularly maintained to 4.77 1 A
ensure a comfortable working environment.
2.The ventilation of the food cart gives satisfaction to 4.60 2 A
its customers.
3.The ventilation system in the food cart is regularly 4.47 4 A
inspected to ensure it functions optimally.
4.Ventilation generally presents minimal issues 4.30 5 A
affecting the overall performance of the food cart.
5.The ventilation consistently contributes positively to 4.57 3 A
maintaining a cozy atmosphere within the food cart.
Grand Mean 4.54 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 –
Rare (R); 1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

The table illustrates the status of selected food cart stall businesses. Item

no. 1 got the highest mean score of 4.77 which is verbally interpreted as Always,

while item no. 4 got the lowest score of 4.30 which is also verbally interpreted as

Always. The grand mean is 4.54 which is verbally interpreted as Always.

This implies that ventilation in the food cart stall businesses is regularly

maintained to ensure a comfortable working environment among food cart

vendors.

According to Nahar et al., (2020), food carts are common along streets in

cities throughout the world. There is a limited knowledge on outdoor cooking’s

impact on the ambient environment and, in particular, the relative contribution of

the different cooking fuels. The particulate air pollution emitted, and charcoal

food carts is impactful and deteriorates nearby air quality above that.
 39

In contrary with the finding in the study, the ventilation of the food cart

stalls is regularly maintained and contributes a positive impact through the

business.

Table 7 represents the obtained mean, rank distribution and verbal

interpretation on the status of selected food cart stall businesses in terms of

construction.

Table 7

Obtained Mean, Rank Distribution, and Verbal Interpretation

on the Status of Selected Food Cart Stall Businesses
in terms of Construction

Construction Mean R VI
1.The structure of the food cart meets the safety 4.57 3.5 A
standards.
2.The aesthetic appeal of the food cart is being 4.60 2 A
considered.
3.The food cart is maintained regularly to remove possible 4.43 5 A
damages.
4.The construction of the food cart has enough space for 4.67 1 A
the storage and placement of equipment.
5.The overall structure of the food cart gives satisfaction 4.57 3.5 A
to its customers.
Grand Mean 4.57 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 – Rare (R);
1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

The table illustrates the status of selected food cart stall businesses. Item

no. 4 got the highest mean score of 4.67 which is verbally interpreted as Always.

While item no. 3 got the lowest mean score of 4.43 which is also verbally

interpreted as Always. The grand mean is 4.57 which is verbally interpreted as

Always.

This implies that the construction of the food cart stall businesses has

enough space for the storage and placement of equipment.

 40

In the study conducted by Pushkar et al., (2022). the finding result in terms

of Storage facility in Vending cart concludes that about 80.5% and 76.7% of the

carts had adequate space to store raw materials and utensils

In relation with the finding in the study, the food cart stalls have an

adequate space for the storage of the equipment being used in the business

which is similar to the supporting study mentioned.

Table 8 represents the obtained mean, rank distribution and verbal

interpretation on the status of selected food cart stall businesses in terms of

financial performance.

Table 8

Obtained Mean, Rank Distribution, and Verbal Interpretation

on the Status of Selected Food Cart Stall Businesses
in terms of Financial Performance

Financial Performance Mean R VI

1. Enough income is generated through the business. 4.47 4 A
2.The revenue generated is properly allocated for every 4.40 5 A
expense.
3.The food cart business regularly reviews and adjusts 4.63 2 A
prices based on ingredient costs and market trends.
4.The food cart business’s revenue and expenses are 4.70 1 A
being analyzed and tracked regularly.
5.The food cart business sets financial goals and monitors 4.57 3 A
the business’s progress.
Grand Mean 4.55 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 – Rare (R);
1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

The table illustrates the status of selected food cart stall businesses. Item

no. 4 got the highest mean score of 4.70 which is verbally interpreted as Always.

While item no. 2 got the lowest mean score of 4.40 which is also verbally

interpreted as Always. The grand mean is 4.55 which is verbally interpreted as

Always.
 41

This implies that majority of the food cart stall businesses always monitors

and analyzes the revenue being generated through the business as well as its

expenses.

According to the study conducted by Rose (2015), as cited by Sible et.al

(2015), the success of a small business depends on its ability to continually earn

profits. Profit equals a company’s revenues minus expenses. Earning a profit is

important to a small business because profitability impacts whether a company

can secure financing from a bank, attract investors to fund its operations, and

grow its business. Also, the study of Vitez (2015) as also cited in the said study

stated that financial accounts are part of the company’s accounting system.

Businesses often use accounting as a way to keep score. Small businesses often

find it important to keep score since accurately tracking financial information is

the best way to determine the effectiveness and efficiency of their operations.

Failing to understand or track financial information can quickly lead to dangerous

business situations, such as low cash flow.

Table 9 on the next page shows the Composite table on the status of

selected food cart stall businesses in terms of hygiene and sanitation, business

area and location, ventilation, construction and financial performance.

 42

Table 9

Composite table on the status of selected food cart stall businesses

In terms of hygiene and sanitation, business area and
location, ventilation, construction and
financial performance

Aspects Mean R VI
1. Hygiene and Sanitation 4.44 5 A
2.Business Area and Location 4.61 1 A
3.Ventilation 4.54 4 A
4.Construction 4.57 2 A
5.Financial Performance 4.55 3 A
Grand Mean 4.55 A
Legend: 4.20-5.00 – Always (A);3.40-4.19– Often (O);2.60- 3.39– Sometimes (S); 1.80-2.59 – Rare (R);
1.00-1.79 – Never (N); VI – Verbal Interpretation; R-Rank

Table 9 shows that in terms of the status of selected food cart stall

businesses, the aspect of business area and location got the highest mean score

of 4.61, verbally interpreted as Always while hygiene and sanitation obtained the

mean score of 4.44 which is also verbally interpreted as Always.

This implies that the chosen business area and location of a food cart stall

business is the most beneficial to the overall success of the food cart stall

business. Also, the quality of the business area and location is the being most

regularly maintained in a food cart stall businesses in order to gain customer

satisfaction and safety.

Similar to the study of Cuasay (2012), as cited in the study of Pangilinan

et al., (2015), everything depends on location. If a businessman or woman

planned to have a large customer base and a good amount of operating capital,

they should look for a location that is easily accessible and also

spacious. Considering all of this, the sufficient amount of hired staff and
 43

employees should be in this type of business. The satisfaction of customers

should be the main concern, with everything else depends on it.

Significant Relationship on the Status of selected food cart stall

businesses

Table 10 shows the Significant Relationship between the profile of the

respondents and the Status of Selected Food Cart Stall Businesses in terms of

Hygiene and Sanitation, Business Area and Location, Ventilation, Construction

and Financial Performance.

Table 10

Significant Relationship between the profile of the respondents and

the Status of Selected Food Cart Stall Businesses in terms of
Hygiene and Sanitation, Business Area and Location,
Ventilation, Construction and Financial Performance

Profile vs. Status of selected food cart stall r Ho VI

businesses
Sex 0.16 FR NS
Age 0.14 FR NS
Monthly Family Income -0.01 FR NS
Educational Attainment 0.43 R S
Years in business 0.16 FR NS
Operating Capital 0.21 R S
Legend: r (Pearson r); Ho (Null Hypothesis); VI (Verbal Interpretation); FR (Fail to Reject);
R (Reject); NS (No Significance); S (Significance)

The table shows that in terms of sex and years in business, the computed

Pearson r was both 0.16. While the computed Pearson r in terms of Age and

Monthly Family Income were 0.14 and -0.01 which shows that there is no

significant relationship and therefore, we fail to reject the null hypothesis.

 44

On the other hand, the computed Pearson r in terms of educational

attainment and operating capital were 0.43 and 0.21 which shows that there is a

significant relationship.

This implies that the educational attainment of the respondents is

significant on the status of a food cart stall business. While in order to operate a

food cart stall business, a person should have an operating capital with a

minimum amount of 15,000.

The study conducted by Cortese et al., (2016) states that no correlations

among demographic data and food safety practices were observed in the

analyzed interview data with the following insignificant exceptions.

Similar with the findings in the study, since majority of the demographic

profile of the respondents has no significant relationship with the status of

selected food cart stall businesses, therefore we fail to reject the null hypothesis

which indicated that there is no significant relationship between the profile of the

respondents and the status of selected food cart stall businesses.

 Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter contains the research summary, conclusions, and

recommendations of the whole study. This chapter aims to cover-up the end

result of the study.

Summary of Findings

1. On the profile of the respondents

In terms of sex, majority of the respondents were male.

.
In terms of age, majority of the respondents were 26 to 33 years old.

In terms of monthly family income, majority of the respondents has a

monthly family income that ranges from 5,001-15,000.

In terms of educational attainment, majority of the respondents are high

school graduates.

In terms of years in business, majority of the respondents are operating

the business for 2 to 5 years.

In terms of operating capital, majority of the respondents has an operating

capital that ranges from 15,000 and below.

2. On the status of selected food cart stall businesses

Business Area and Location got the highest mean score of 4.61 followed

by construction, financial performance and ventilation. While hygiene and

sanitation got the lowest mean score of 4.44.

3. On the significant relationship between the profile of the respondents

and status of selected food cart stall businesses.
 46

The profile of the respondents in terms of sex, age, monthly family

income, and years in business has no significant relationship on the status of

selected food cart stall businesses. While the profile of respondents in terms of

educational attainment and operating capital has a significant relationship.

Conclusions

Based on the findings and data of the study, the following conclusions

were drawn;

1.The researchers concluded that majority of the respondents were male,

because they often serve as the breadwinner of their family, considered the

career transition, as well as finding an extra source of income.

2.. The researchers also concluded that business area and location is the aspect

that can be the most helpful for the food cart stall businesses in order to access

customers and generate revenue. Also, it is the most convenient for them since

they are using a movable vehicle in operating the business.

3. The profile of the respondents does not matter at all with the status of

selected food cart stall businesses.

Recommendations

Based on the conclusion drawn, the following recommendations were

generated.

1. Encourage the respondents to pursue higher education. Specifically, culinary

and business-related programs in order to help them acquire more knowledge in

managing a food cart stall business.

 47

2. To provide further knowledge to future entrepreneurs, they must attend

trainings and orientations about business management to improve their

awareness and skills about food safety, handling and the existing policies being

implemented in food cart stall businesses, while food cart vendors are also

encouraged to do the same in order for them to acquire sufficient knowledge that

can help them in improving their business.

3. Schools must improve their learning materials by adding concepts more on

food handling and business management in order to help students more in

improving their knowledge.

4. For future researchers, they might add new variables to improve the study by

adding new concepts that greatly features and describes the status of selected

food cart stall business in terms of different aspects.

 48

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filipino rice cake (FRC) street vendors in cainta, rizal.
Digitalarchives.upd.edu.ph.
https://digitalarchives.upd.edu.ph/item/60918/971/dl954kAkB93Gjb0C0Gi7f0
c4

Lee, G. (2017). Assessment of environmental knowledge, attitude and practices

of food cart/kiosks employees in five quezon city MRT stations. Digital
Archives University of the Philippines Diliman.

Ramirez, M. M. (2022). (PDF) ENCHANTMENT IN OUT: A PERSPECTIVE OF

FILIPINOS IN EATING OF STREET FOODS. ResearchGate.
https://www.researchgate.net/publication/358125816_ENCHANTMENT_IN_
OUT_A_PERSPECTIVE_OF_FILIPINOS_IN_EATING_OF_STREET_FOOD
S

Sible, Abante, M. J. C., Coronel, E. A., Marie, D., Medrano, Elizabeth, D., …
Lyceum. (2017). Effectiveness of food cart franchising in Batangas City
Sible,. Retrieved from Semantic Scholar website:
https://www.semanticscholar.org/paper/Effectiveness-of-food-cart-
franchising-in-Batangas-Sible
Abante/264f29fff6e72613e166ace2091415ae075dd679#cited-papers

World Business Council for Sustainable Development. (2022). Food Affordability.

https://www.wbcsd.org/contentwbc/download/14604/208448/1
 51

D.Journal Articles

Agustin, C. P. (2022). Business management practices of stall owners at the

Tuguegarao City Mall of the Valley. www.academia.edu.
https://www.academia.edu/68641571/Business_Management_Practices_of_
Stall_Owners_at_the_Tuguegarao_City_Mall_of_the_Valley

Aquino, J., Paulo, L., Pedalgo, C., Zafra, A., & Rey, N. (2015). THE
PERCEPTION OF LOCAL STREET FOOD VENDORS OF TANAUAN CITY,
BATANGAS ON FOOD SAFETY. LPU-Laguna Journal of International
Tourism and Hospitality Management, 3(1). https://lpulaguna.edu.ph/wp-
content/uploads/2016/08/1.THE-PERCEPTION-OF-LOCAL-STREET-
FOOD-VENDORS.pdf

Argente, M., Gordoncilloa, N., Africa, L., Barba, C., & Dizon, J. (2020).
Assessment of knowledge, attitude, and practices on food safety and
compliance to microbiological safety guidelines among vendors of commonly
patronized street foods in Poblacion, Batangas City, Philippines. Journal of
Human Ecology, Vol 9 No.1.https://ovcre.uplb.edu.ph/journals
uplb/index.php/JHE/article/view/526

Bayatan, J. T., & Palic, A. S. (2020). Economic and Social Implications and
Challenges of Relocation of Street Vendors in a Highly Urbanized
City. Philippine Social Science Journal, 3(3), 64-75.
https://doi.org/10.52006/main.v3i3.280

Boonjubun, C. (2022). Struggles of street food vendors in Helsinki: A study of

food truck and fixed stall vending using municipal land. Local Environment,
27(7), 801–823. https://doi.org/10.1080/13549839.2022.2077711
 52

Cortese, R. D. M., Veiros, M. B., Feldman, C., & Cavalli, S. B. (2016). Food
safety and hygiene practices of vendors during the chain of street food
production in Florianopolis, Brazil: A cross-sectional study. Food Control,
62(1), 178–186. https://doi.org/10.1016/j.foodcont.2015.10.027

De Asis, Romeo, M., Aniñon, J., Bayron, A., Dagupan, R., Echeveria, J., Gamalo,
D., & Ontong, E. (2017). Multi-featured Food Cart. International Journal of
Engineering and Techniques, 3(6).
http://www.ijetjournal.org/Volume3/Issue6/IJET-V3I6P42.pdf

Dy Tioco, A. C. (2021). Food Cart: The Importance of Brand Recognition,

Support, and Retention to Franchise Business. Journal of Tourism and
Hospitality Management, 9(381–390). https://doi.org/doi: 10.17265/2328-
2169/2021.06.005

Esquibal, M.F. (2023). Financial Literacy, Perspectives and Practices of

Entrepreneurs in the Nueva Vizcaya Agricultural Terminal (NVAT).
Psychology and Education: A Multidisciplinary Journal, 7(9), 1–1.
https://ejournals.ph/article.php?id=20571

Islam, A., & Wahab, S. A. (2024). The concerns associated with future prospects
of the food cart business in Chittagong, Bangladesh: Is the concept of
Halalan Tayyiba missing link? Rajagiri Management Journal, Vol. 16 No. 1,
pp. 21-35. https://doi.org/10.1108/RAMJ-09-2020-0052

Kotwal, V., Satya, S., Naik, S. N., Dahiya, A., & Kumar, J. (2019). Street Food
Cart Design: A critical component of Food Safety. SpringerLink.
https://link.springer.com/chapter/10.1007/978-981-13-6435-8_19
 53

Nahar, K., Rahman, M. M., Raja, A., Thurston, G. D., & Gordon, T. (2020).
Exposure assessment of emissions from mobile food carts on New York City
streets. Environmental Pollution, 267, 115435.
https://doi.org/10.1016/j.envpol.2020.115435

Pangilinan, C. J., Emas, S., Ferrer, D., Franco, M. E., & Ferrer, M. (2023). The
Struggles of Selected Small Food Cart Business in Restricted Public Zoning
Area in Gapan City. Ascendens Asia Journal of Multidisciplinary Research
Abstracts, 5(2), 45–45.
https://ojs.aaresearchindex.com/index.php/AAJMRA/article/view/12431

Pushkar, K., Bhatt, G., Verma, M., Goel, S., & Singh, A. (2022). Conformance of
the food vendor carts design to the prescribed standards as per food safety
and standards regulations: Assessment from an urban area of North India.
Indian Journal of Public Health, 66(4), 421.
https://doi.org/10.4103/ijph.ijph_2051_21

Rakha, A., Fatima, M., Bano, Y., Khan, M. A., Chaudhary, N., & Aadil, R. M.
(2022). Safety and quality perspective of street vended foods in developing
countries. Food Control, 138, 109001.
https://doi.org/10.1016/j.foodcont.2022.109001

Tuglo, L. S., Agordoh, P. D., Tekpor, D., Pan, Z., Agbanyo, G., & Chu, M. (2021).
Food safety knowledge, attitude, and hygiene practices of street-cooked
food handlers in North Dayi District, Ghana. Environmental Health and
Preventive Medicine, 26(1). https://doi.org/10.1186/s12199-021-00975-9

Widjajanti, R. (2016). The space utilization by street vendors based on the

location characteristics in the education area of Tembalang, Semarang.
ScienceDirect, 227, 186–19
 54

APPENDICES

APPENDIX A

Gantt-Chart of Activities
‘
AP M JU J A S O N D JA F M AP M
R AY N U U E CT OV E N E AR R AY
L G P C B
Title Defense

Drafting chap
1, 2& 3
Questionnaire
&SOP Defense
Revision of
SOP&
Questionnaire
Revision of
Chapter 1, 2,
and 3
Validation of
questionnaire
Distribution of
data
Computation
of data
Chapter 4 and
5
Final Defense

Submission of
the final copy

LETTER FOR THE RESPONDENTS

 55

Republika ng Pilipinas
CARLOS “BOTONG” V. FRANCISCO
MEMORIAL NATIONAL HIGH SCHOOL
Mahabang Parang, Angono, Rizal

22 Abril 2024

Sa mga Tagatugon,

Isang pagbati!

Kami po ay mga mag-aaral ng Baitang 12 ng Carlos “Botong” V. Francisco

Memorial National High School na kasalukuyang nagsasagawa ng aming pag-aaral na
may pamagat na “Status of Selected Food Cart Stall Businesses in Mahabang
Parang, Angono, Rizal” bilang pangangailangan sa asignaturang Inquiries,
Investigation and Immersion.

Kaugnay nito, hinihiling namin ang iyong suporta at kooperasyon, sa

pamamagitan ng pagsagot sa talatanungan nang buong katapatan. Makakaasa po kayo
na ang iyong kasagutan ay mananatiling konfidensyal.

Maraming salamat sa iyong konsiderasyon. Pagpalain nawa po kayo ng Poong

Maykapal.

Lubos na gumagalang,

Mga mananaliksik

Binigyang pansin:

ROSALYN V. DELA CRUZ

Tagapayo
 56

LETTER FOR VALIDATION

Republic of the Philippines

CARLOS “BOTONG” V. FRANCISCO

MEMORIAL NATIONAL HIGH SCHOOL

Mahabang Parang, Angono, Rizal

April 23, 2024

Dear Ma'am/Sir,

Greetings,

The researchers are conducting a research study entitled "STATUS OF

SELECTED FOOD CART STALL BUSINESSES IN MAHABANG PARANG, ANGONO,
RIZAL" as partial fulfillment of the requirements in Inquires, Investigation and
Immersion.

In line with this, we would like to ask if you can validate the attached self-made
questionnaire for our study, utilizing the provided rating tool. Any comments or
suggestions will highly be appreciated for the improvement of the instrument.

The researchers are looking forward that our request would merit your positive
response. Hoping for your positive response regarding this matter.

Thank you and more power.

Respectfully yours,

Researchers

Noted by:

MS. ROSALYN V. DELA CRUZ

Adviser
 57

APPENDIX C

QUESTIONNAIRE CHECKLIST

Unang Bahagi: Profile ng mga Tagatugon

Panuto: Mangyaring sagutin ng buong katapatan ang talatanungang-tseklis na ito sa

pamamagitan ng paglagay ng tsek ( / ) sa mga kahon at pagpunan sa mga patlang. Ang

iyong mga tugon ay ituturing na lubos na mahalaga at mananatiling konfidensyal.

Pangalan (opsyonal): _______________________________________________

Kasarian:
[ ] Lalaki [ ] Babae
Edad:
[ ] 18-25 taong gulang [ ] 34-41 taong gulang [ ] edad 50 at pataas

[ ] 26-33 taong gulang [ ] 42-49 taong gulang

Buwanang kita ng Pamilya:

[ ] 5,000 pababa [ ] 15,001- 25,000 [ ] 30,001 – 35,000

[ ] 5,001-15,000 [ ] 25,001- 30,000 [ ] 35,001 – 40,000

Nakamit na Edukasyon:

[ ] Tapos ng Elementarya [ ] Tapos ng Kolehiyo

[ ] Tapos ng Sekundarya

[ ] Kasalukuyang nag-aaral
ng Kolehiyo/Hindi nakatapos
ng Kolehiyo

Taon sa Negosyo:

[ ] 1 taon-pababa [ ] 6-9 na taon

[ ] 2-5 na taon [ ] 10 taon-pataas

Operating Capital:

[ ] 15,000 - pababa [ ] 55,001-75,000

 58

Ikalawang Bahagi: Status of Selected Food Cart Stall Businesses in Mahabang Parang,
Angono, Rizal

Panuto:: Mangyaring lagyan ng tsek (/) ang bawat kahon na tumutugon sa iyong kasagutan
batay sa isakalang inilaan sa ibaba:
5 – Palagi (Always)

4 – Madalas (Often)

3 – Minsan (Sometimes)

2 – Bihira (Rare)

1– Never (Hindi Kailanman)

A. HYGIENE AND SANITATION (Kalinisan at Sanidad) 5 4 3 2 1

1. The food cart obtains a health permit and other sanitary permit requirements.
(Mayroong health permit at iba pang sanitary permit ang food cart)
2. The food cart vendor cleans and disinfects the cooking utensils and
equipment regularly. (Regular na nililinis at dinidisimpektuhan ang mga gamit ng
food cart vendor.)
3. The food cart vendor makes sure that the ingredients are free of
contamination. (Tinitiyak ng food cart vendor na ang mga ginagamit na
sangkap ay walang kontaminasyon.)
4. The food cart vendor wears personal protective equipment regularly. (Regular
na sinusuot ng food cart vendor ang kanilang personal protective equipment.)
5.The food cart vendor implements a proper waste management. (Isinasagawa
at ipinapatupad ng food cart vendor ang pamamahala at pagsesegragate ng
kanilang basura.)

B. BUSINESS AREA AND LOCATION (Lugar ng Negosyo at Lokasyon) 5 4 3 2 1

1. The food cart’s location consistently attracts a steady flow of customers. (Ang
lugar/lokasyon ng food cart ay nakakaakit sa mga mamimili o kostumer kaya
naman madami ang patuloy na bumiblii rito.)
2. The food cart has a legal business permit to operate in its particular business
area and location. (Ang food cart ay may legal na business permit upang
maisagawa ang negosyo sa isang partikular na lugar.)
3.The chosen business area and location are beneficial for the food cart’s owner
overall success. (Ang napiling lugar ng negosyo at lokasyon ay kapaki-
pakinabang para sa pangkalahatang tagumpay ng food cart.)
4.The food cart’s business area and location is safe from any possible dangers
on its environment. (Ang lugar ng negosyo at lokasyon ng food cart ay ligtas
mula sa anumang posibleng panganib sa kapaligiran nito.)
5. The food cart’s area is large enough for the safety of its customers. (Sapat
ang lawak/laki ng lugar na kinatatayuan ng food cart para sa kaligtasan ng
mga bumibili rito.)
 59

C. VENTILATION (Bentilasyon) 5 4 3 2 1
1. Ventilation in the food cart is regularly maintained to ensure a comfortable
working environment. (Ang bentilasyon ng food cart ay pinapanatiling maayos
at komportableng nakagagawa ang mga naagtatrabaho dito.)
2. The ventilation of the food cart gives satisfaction to its customers. (Ang
bentilasyon ng food cart ay nagbibigay ng kasiyahan sa mga
mamimili/kustomer nito.)
3. The ventilation system in the food cart is regularly inspected to ensure it
functions optimally. (Ang sistema ng bentilasyon sa food cart ay regular na
iniinspeksyon upang matiyak na ito ay gumagana nang mabuti.)
4. Ventilation generally presents minimal issues affecting the overall
performance of the food cart. (Ang bentilasyon ng food cart ay kakikitaan ng
maliliit na isyu na hindi naman nakakasagabal sa kabuuang operasyon ng
negosyo.)
5. The ventilation consistently contributes positively to maintaining a cozy
atmosphere within the food cart. (Ang bentilasyon ay patuloy na nakakapag-
ambag ng positibong kontribusyon sa pagpapanatili ng komportableng
kapaligiran sa loob ng food cart.)

D. CONSTRUCTION (Pagkagagawa/Pagkakabuo) 5 4 3 2 1
1.The structure of the food cart meets the safety standards. (Nakakatugon sa
mga pamantayang pangkaligtasan ang istraktura ng food cart)
2.The aesthetic appeal of the food cart is being considered. (Binigyang pansin
ang kagandahan at kaakit-akit na istruktura ng food cart.)
3.The food cart is maintained regularly to remove possible damages. (Regular
na inaayos ang food cart upang mawala ang mga posibleng sira nito.)
4.The construction of the food cart has enough space for the storage and
placement of equipment. (Ang pagkakabuo ng food cart ay may sapat na
lagayan ng mga pag-iimbakan at paglalagyan ng mga pagkain at kagamitan.)
5.The overall structure of the food cart gives satisfaction to its customers. (Ang
kabuuang istraktura ng food cart ay nagbibigay ng kasiyahan sa mga
mamimili/kostomer nito.)

E. FINANCIAL PERFORMANCE (Kita/Income ng Negosyo) 5 4 3 2 1

1. Enough income is generated through the business. (Sapat ang pumapasok
na kita sa negosyo.)
2.The revenue generated is properly allocated for every expense. (Ang halaga
na kinikita ay maayos na inilalaan sa bawat gastusin ng negosyo.)
3.The food cart business regularly reviews and adjusts prices based on
ingredient costs and market trends. (Regular na sinusuri ang mga bawat
gastusin ng negosyo at isinasaayos at ibinabagay ang halaga nito batay sa
napapanahong merkado o bilihin.)
4.The food cart business’s revenue and expenses are being analyzed and
tracked regularly. (Regular na nasusuri at nasusubaybayan ang kinikita at
ginagastos ng food cart.)
5.The food cart business sets financial goals and monitors the business’s
progress. (Regular na nasusubaybayan ang pag-unlad at pagpapabuti ng
negosyong food cart ayon sa itinakdang layunin nito.)

Mga Puna/Suhestyon/Rekomendasyon:
 60

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________
 61

INSTRUMENT FOR VALIDATING THE CREATED

THE QUESTIONNAIRE CHECKLIST

Name of Expert [Optional]: _________________________________________

Position:_________________________________________________________
Institution/School: _________________________________________________

Direction: The objective of this instrument is to validate the created questionnaire

checklist. Kindly answer honestly the statement below using the following scale.

5-Strongly Agree
4-Agree
3-Moderately Agree
2-Disagree
1-Strongly Disagree
A. CONTENT 5 4 3 2 1
The content of the questionnaire
1. Gives focus on determining the status of selected food cart stall
businesses among food cart vendors.
2. Is clear and accurate for the respondents.
3.Presents the proper scale to measure the satisfaction of the
respondents.
4. Matches the questions with the statement appropriately.
5. Relates to the topic of the research study.

B. ORGANIZATION AND PRESENTATION 5 4 3 2 1

The organization and presentation of the questionnaire
1. Is properly formed and consecutive.
2. Is clearly stated and arranged.
3. Is motivating to the respondents.
4. Is detailed and elaborated.
5. Is systematic and organized in format.

C. STYLE AND LANGUAGE 5 4 3 2 1

The style and language of the questionnaire
1. Does not contain any grammatical error.
2. Is simple and easy to understand.
3. Is punctuated properly.
4. Has made the questions clearly.
5. Has no misleading words.
 62

D. USES 5 4 3 2 1
The use of the questionnaire
1. Tests the validation of the instrument.
2. Motivates the respondents to answer honestly.
3. Helps to gather a reliable source of data.
4. Forms a specific feedback or output.
5. Collects answers related to the study.

Comment/Recommendation/Suggestion:

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
 63

RELIABILITY OF THE QUESTIONNAIRE CHECKLIST

VALIDATOR 1 2 3 4 5 6 7 8 9 10
1 5 5 5 5 5 5 5 5 5 5
2 5 5 5 5 5 5 5 5 5 5
3 5 5 5 5 5 5 5 5 5 5
4 5 5 5 5 5 5 5 5 5 5
5 5 5 5 5 5 5 5 5 5 5
6 5 4 5 4 5 4 4 5 4 5
VARIANCE 0 0.17 0 0.17 0 0.17 0.1 0 0.17 0
7
VALIDATO 11 12 13 14 15 1 17 18 19 2 TOTAL
R 6 0
1 5 5 5 5 5 5 5 5 5 5 100
2 5 5 5 5 5 5 5 5 5 5 100
3 5 5 5 5 5 5 5 5 5 5 100
4 4 5 5 5 5 5 5 5 5 5 99
5 5 5 5 5 5 5 4 4 4 5 97
6 3 4 4 4 4 5 5 5 5 5 89
VARIANCE 0.7 0.1 0.17 0.1 0.17 0 0.17 0.1 0.17 0
7 7 7

Components/item 20
Sum of variance 2.7
Sum total score of variance 18.7
Cronbach alpha 0.900647
 64

CURRICULUM VITAE

CAROL AGUSTIN ALCAZAR

Address:Purok 26, Zone 5 SMPNAI
No: 0963-246-6044
Email: [email protected]

PERSONAL INFORMATION
Birthday : Nov. 24, 2004
Birth place : Purok 26, Zone 5 SMPNAI
Sex : Female
Age : 19
Height : 5’2
Weight : 50 kls.
Religion : Christian
Civil Status : Single
Nationality : Filipino
Mothers Name : Daisy Agustin
Fathers Name : Lito Concha Alcazar

EDUCATIONAL ATTAINMENT

Senior high : Carlos “Botong” V Francisco

Memorial National High School
Junior high : Carlos “Botong” V Francisco
Memorial National High School
Elementary : Kaila Elementary School

ACHIEVEMENTS
: Honor Student (2012-2024)
: 2nd place Math Competition (2019)
: 2nd Place in Cookery Competition (2018)
: First Honor (2018)
: Perfect Attendance Awardee (2017)
: Best in Poetry (2017)
: Best in Mathematics (2017)
: Best in Esp (2017)
: First Honor (2014)
: Best in Mathematics (2014)
: Best in Masipag (2013)
: Most Punctual
SEMINAR AND TRAINING ATTENDED
: Leadership Training (2017-2018,
2022-2023)
: Makati Business Seminar (2021)
 65

JILIAN IRIS C. BAUTISTA

Address: Duraville 1 Brgy. Mahabang Parang
Angono, Rizal
No: 0905-590-4871
Email: [email protected]

PERSONAL INFORMATION
Birthday : Sept. 27, 2006
Birth place : Antipolo City
Sex : Female
Age : 17
Height : 5’1
Weight : 45 kls.
Religion : Roman Catholic
Civil Status : Single
Nationality : Filipino
Mothers Name : Juvy C. Bautista
Fathers Name : Dante A. Bautista

EDUCATIONAL ATTAINMENT
Senior high : Carlos “Botong” V Francisco
Memorial National High School
Junior high : Carlos “Botong” V Francisco
Memorial National High School
Elementary : Doña Nieves Songco Memorial School

ACHIEVEMENTS
: Honor Student (2021-2024)
: 1st Place in Spelling Bee (2023)
: Conduct Awardee (2017)

SEMINAR AND TRAINING ATTENDED

: Leadership Training (2017-2018,
2022-2023)
 66

LORENCE Z. DIAZ
Address:Purok Pula, Sitio Mata Palangoy
Binangonan Rizal
No: 0975-25-4146
Email: [email protected]

PERSONAL INFORMATION
Birthday : July 21, 2004
Birth place : Sitio Mata Palangoy Binangonan Rizal
Sex : Male
Age : 19
Height : 5’9
Weight : 65 kls.
Religion : Christian
Civil Status : Single
Nationality : Filipino
Mothers Name : Maribel Z. Musa
Fathers Name : Ian O. Diaz

EDUCATIONAL ATTAINMENT

Senior high : Carlos “Botong” V Francisco

Memorial National High School
Junior high : Carlos “Botong” V Francisco
Memorial National High School
Elementary : Sitio Mata Elementary School

ACHIEVEMENTS

: Honor Student (2022-2024)

SEMINAR AND TRAINING ATTENDED

: Leadership Training (2022-2023)

: OJT in Antipolo Cathedral Palmera 3
 67

JEDRICK I. TANDOYAN
Address: Purok 29, Zone 5 Bagong Pag-asa
No:0981-543-4818
Email: [email protected]

PERSONAL INFORMATION

Birthday : Sept. 08, 2005

Birth place : Antipolo City
Age : 18
Height : 5’6
Weight : 50 kls.
Religion : Christian
Civil Status : Single
Nationality : Filipino
Mothers Name : Delia Indong
Fathers Name : Gilbert Tandoyan

EDUCATIONAL ATTAINMENT

Senior high : Carlos “Botong” V Francisco

Memorial National High School
Junior high : Carlos “Botong” V Francisco
Memorial National High School
Elementary : Kaila Elementary School

ACHIEVEMENTS
: Honor Student (2010-2011)

SEMINAR AND TRAINING ATTENDED

: Leadership Training (2022-2023)