The Impact of Ethnic Foods in the

Philippines through the Hospitality Industry

An Undergraduate : Thesis

Presented to the Faculty of the

College of International Hospitality Management

Saint Vincents College

In Partial Fulfillment of the Requirements of the

Degree of Bachelor of Science in Hospitality and Restaurant Management

 By:

Angas, Kent Bruce

Azcuna, Aira Mae
Castanos, James Val
Conde, Hannah Grace
Daymiel, James Gleandwill
Iman, Abegail
Omandam, Elesa Mae Diane
Saballones, Ruth
Samson, Mariel M.

TABLE OF CONTENTS

Chapter I : The PROBLEM AND ITS BACKGROUND

Introduction.3-4

Primary Objectives5

Background of the Study.6-7

Conceptual Framework8

Statement of the Problem9

 Hypothesis of the Study..10

Significance of the Study11

Scope and Limitation of the Study12

Definition of Terms13-14

Chapter II : REVIEW OF RELATED LITERATURE

Related Literature.15-23

Chapter III : RESEARCH METHODOLOGY

Research Design24

Research Environment.24

Research Respondents25

Research Instruments..26

Primary Sample Survey27

Questionnaire.28-29

Research Procedure.30

Treatment of Data..31-32

References..33
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

The Ethnic foods are any foods ingredients or beverage that

have a particular association or closely identified with the Country or

Place through the Set Standards of the Industrial Technology

Development Institute (ITDI) of the Department of Science and

Technology according to Rosario T. Genato a media Service of the

Science and Technology Department.

With the current trend of todays economy in the Country, its

no doubt that one of the leading industries we have now is the

Hospitality Industry : specifically the Food Industry. Wherever you go

in the Country, many establishment offer a wide variety of hospitality

products. Hotels and different tourism infrastructure are sprouting

not only in the Metropolitan areas, but also along the Countryside

specially in Dipolog City.

In order to take part of the growing industry of hospitality,

students under the Hospitality Courses in Dipolog City act as one of

the micro contributors to the development of the industry as a whole.

That is why this research entitled The impact of Ethnic

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Foods in the Philippines through the Hospitality Industry is studied

and is proposed by the students of Hotel and Restaurant

Management. By this, learnings and new ideas may arise that at the

latter, we could apply in the future of the hospitality industry.

The researchers came up with the idea to have a research about

ethnic foods in the Philippines to know the level of Acceptability of the

Tourist coming in the Country,because the topic is appealing in our

industry today, we know that the new trend is discovering different

Cuisines and new Recipes that any food establishments can offer ,we

have chosen this topic to rediscover the beauty and purity of our

culture in the Philippines by researching and tasting our Traditional

Cuisines.

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Primary Objectives:

To promote the Philippines Cuisines to the International

Tourists.

To determine the Tourists visiting the City / Country and their

perception towards Filipino Cuisine.

To measure the awareness of youth / student about Filipino

Cuisine and Culture

To allow students gain personal and professional skills.

To enhance their understanding and appreciation of cultural

diversity.

To allow students and readers rediscover the Philippine

Culture through Filipino Cuisine.

To ensure that the students are competent and given

opportunities to increase their knowledge through research

To explain the Impact of Rediscovering Ethnic Foods in the

Philippines to the Hospitality Industry.

Background of the Study

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 Food is the most basic need ,and traditionally been accepted

as the most needed among the three : Food ,Shelter and Clothing. In

the Philippines setting, human as we are, and Filipino as we are, we

are use to eating 3 meals in a day : Breakfast, Lunch and Dinner ,

consider also Snacks or known as Merienda during afternoon.

Filipinos had forgotten some of our Ethnic Food resulting in

adopting other Cuisines like American : Eggs, sandwiches, and

hotdogs with coffee for Breakfast, thus letting go of the Filipino

Culture, we call it diversion of culture or assortment of tradition.

The Ethnic Restaurant that serves Native Food in Dipolog City is

known as Bakya Carenderia (Restaurant). Its known as the oldest

Establishment that serves only and famous native Filipino Cuisine in

the City. Readopting and reselling what our country s truly owns.

We cannot deny that many of the Restaurant boosting in the City,

serves modernized and not traditional Cuisines, some are serving

Cuisines that is not even familiar to us like Italian Cuisine, Chines

Cuisine and even American Cuisine.

A popular types of food sold in the city and some restaurant

that are commonly found in the City are the following : Barbecue at

Dipolog Boulevard while viewing the gorgeous sunset, you can enjoy

a yummy dinner of grilled treats here so much like Cebu's Larsian,

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but with a prettier view to enjoy. For a sumptuous meal of choices

of traditional Filipino, Chinese and Western dishes, head off to Big

Joe's Restaurant. Big Joe's is a casual family dining caf located in

downtown Dipolog, in the heart of the city's business district. They

also offer delectable homemade desserts and specialty coffees, hot

and cold.

The purpose of this Research is to determine the acceptability

of Filipino Food and reason why foreigners or International Tourists

visit the Country. To share what we will be learned and be found

from this research to the next generation. To evaluate the

differences of Foreigners Acceptability to the FIlipinos Food, with

regards to their Age and Nationalities.. And to renew the Philippine

Culture and Food Tradition that is fading in the Filipinos

Hospitality / Hotel Industry.

Conceptual Framework

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 Food
Filipino Interna - Attributes
tional Intention
Ethnic tourist -Explicit to
Food perceived
food -Implicit Eat
attributes

Figure 1.

The Research Paradigm of the Study

The Conceptual Framework consists the Filipino Cuisine and

Ethnic Food, how it is done and where it is originated, the

International Tourist perception towards Filipino Food, classifying

the food attributes and identifying the factors that will lead to the

Customers Intention and Satisfaction about Filipino Cuisine.

Statement of the Problem

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 This study sought to examine the International Tourist

perception of Filipino Ethnic Food. Specifically the study aimed to

answer the following questions:

1. What is the profile of the respondents as to:

1.1 Gender

1.2 Age

1.3 Educational Attainment

1.4 Nationality

2. What is the Foreign Tourist level of acceptability on

Filipino Ethnic Food?

3. What is the difference between international tourists

perception and acceptance among personal information variables

on Ethnic food?

4. What is the correlation between ethnic food perception and

acceptance among international tourist.

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Hypothesis of the Study

The researchers basically want to determine the perception

and attitudes of Foreigners : Korean, American, Chinese, Australian

and Other tourists towards Filipino delicacies in order to obtain

which among these Filipino delicacies would be marketable for

future business owners and the foreign level of Acceptability to the

Filipino Cuisine, specifically; it seeks to answer the following:

H1: There is no mean differences of perceived food attributes

among Filipino Ethnic foods.

H2: There is no significant correlation between ethnic food

perception and acceptance among international tourist.

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Significance of the Study

The study deals primarily in examining the International

Tourists perception on Filipino ethnic food available in the

Country.

The findings of this study will contribute greatly to the benefit

of the Society in the Philippines as a contributor to the

Restaurant and Hospitality Industry.

Restaurant Owners will be guided on what should be

developed in their own restaurant, to improve service and

help promote the Philippines Cuisine to the International

tourists coming in the Country.

For the researchers, the study will help them discover Ethnic

foods that many researchers were not able to study.

It will also help the Tourism and Hospitality Industry to

develop its marketing strategies and define the scope of

service for the International tourist coming to the City,

because the research provides vital informations and it also

helps monitor the strength of the tourism industry and

determine both what current and emerging markets should be

further developed.
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Scope and Limitation of the Study

The study focuses on the rediscovering traditional Filipino

Cuisine or its Main Dishes to know what dish/dishes that are well

developed and undeveloped, also to know its impact or how it

affects the Hospitality Industry. It also examine and analyze the

Local and International perception towards Filipino Cuisine as basis

for the conclusion and recommendation that will be written at the

end of this research.

The HRM 8 (Research and Hotel Management) came up with

the topic to rediscover and recollect information about Filipino

Delicacies to evaluate the level of its impact in the hotel industry.

So the researchers / students will conduct a survey in the

Restaurants providing questionnaire to the respondents. The target

respondents are the Customers / diners of the Restaurant, it can be

Male or Female. American, Chinese, Korean , Australian and others

are foreigners to be questioned. The students will examine 30

respondents, since its the minimum number of respondent valid for

a research.

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Definition of Terms

Attributes is a quality or feature regarded as a characteristic or

inherent part of someone or something.

Comradeship refers to the company and friendship of others

with common aims.

Correlation is a mutual relationship or connection between

two or more things.

Cuisine is a style or method of cooking, especially as

characteristic of a particular country, region, or establishment.

Diversion is an instance of turning something aside from its

course

Explicit Perception are attitudes that are at the conscious

level, are deliberately formed and are easy to self-report.

Filipino Ethnic Food or Philippine Cuisine is consist of the

food. Preparation methods, and eating customs found in the

Philippines.

Gastronomic tourism refers to trips made to destinations

where the local food and beverages are the main motivating

factors for travel.

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 Impact means to have a strong effect on someone or

something.

Implicit Perception are attitudes that are at the unconscious

level, are involuntarily formed and are typically unknown to us.

International Tourist is a person who travel to a country other

than that in which they have their usual residence, but outside

their usual environment, for a period not exceeding 12

months.

Mindful Eating is eating with intention and attention.

Perception is a way of regarding, understanding, or

interpreting something; a mental impression.

Rationale is a set of reasons or a logical basis for a course of

action or a particular belief.

Scope refers to the extent of the area or subject matter that

something deals with or to which it is relevant.

CHAPTER II
Page 15
REVIEW OF RELATED LITERATURE

Related Literature

The researchers gathered information by reviewing published

literature to evaluate the factors that affect the perception of the

foreign consumers toward food in the Country.

Others may likely to have their meals at home or sometimes in

food establishments like restaurants or fast food. Also some vary

their food based on their diet.People may have their own reason

about choosing their food. There is a long tradition of research into

consumers food perception. As people are growing, their

perception changes from time to time, depending to what age,

gender, status in life,culture, etc. From the previous years that we

have been colonized by different countries,acculturation happened

where in our food preparation and techniques improved making the

foreigners visit our country (the Philippines) because of our local

cuisine in the Philippines. They introduced many of their foods and

special festive dishes so that now the cuisine of the Philippines is as

much influenced by Spanish tastes as it is try the Malay and Chinese

way of cooking said by (Fernando).

Despite the absence of an established Filipino cuisine, the

Philippines is still known for specific delicacies such as for sisig,

Page 16
ensalada, atchara, kilawin, for main dishsinigang, kare-kare, adobo,

lechon, and pinakbet and for dessert suman, kutsinta, bibingka,

puto, sapin-sapin. Whenever tourists visit Philippines, it has

become a tradition to offer them these foods. Based on the

Department of Tourism Travel and Tourism Statistics 2011, Korean

and American are the top two nationalities who frequently visited

the Philippines. The DOT also specified their reasons for their visit

such as for holiday vacations and business-related transactions.

During their stay in the Philippines, it is just normal for them to try

either one of the countrys delicacies. This study aims to determine

the perception and attitudes of foreigners towards Filipino

delicacies.

Tomoki Fujii states that It is essential to understand the

consumption pattern of food and how it changes over time to

formulate sound economic policies as well as marketing and pricing

strategies. In this study, we estimate the Quadratic Almost Ideal

Demand System with six rounds of the Family Income Expenditure

Survey exploiting the conditional linearity of the demand system.

We find that the Filipino diet has become westernized and that the

changes in urban food demand are qualitatively similar to those in

urban China, especially for meat, fruits, and vegetables. We also

Page 17
offer some policy and business implications. Keywords: demand

system; elasticity; generalized least-squares; iterated linear least-

squares

Food is an essential good and thus understanding its

demand is important for the formulation of sound agricultural

policies and developing sustainable agricultural business. A timely

analysis of food demand is important because the structure of food

demand can change over time not only because prices and incomes

change but also because peoples taste itself also change. However,

even in countries where food accounts for a sizable share of

expenditure or where agriculture is among the main industries,

careful analysis of food demand is often not readily available. In this

study, we analyze the food demand in urban Philippines and

compare it to the one in China. This comparison is interesting for

two reasons. First, there are some similarities between Filipino and

Chinese food cultures. This is not surprising, because Filipino cuisine

* School of Economics, Singapore Management University. Email:

tfujii@smu.edu.sg 2 has been significantly influenced by Chinese

cuisine. The similarities are particularly pronounced in lower and

middle-class cuisine because the Chinese first came as traders,

settlers and merchants. For example, dishes like noodles, certain

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sausages, vegetables wrapped in a thin rice wrapper, and meat

encased in dough come from the Chinese cuisine and have been

widely absorbed in the Filipino cuisine and cooked in homes and

eateries (See, Fernandez (1986)). Second, the economic growth in

China has been much faster than the Philippines in recent years. For

example, according to the World Development Indicators published

by the World Bank, Chinas GDP per capita in constant 2011

international dollars is $1,554 in 1990 and $9,230 in 2010. The

corresponding figures for the Philippines are $4,010 in 1990 and

$5,613 in 2010.

Therefore, we may expect to see more pronounced changes in

China than in the Philippines over the last two decades or so. There

are, however, two important limitations to this argument. First, the

Filipino food culture has also been heavily influenced by the Spanish

food culture, but this is not applicable to the Chinese food culture.

Therefore, the westernization of food culture has started much

earlier in the Philippines. Second, the food culture in China is very

diverse in itself. For historical reasons, the Chinese influence did not

uniformly come from China. Most notable influences come from

southern China, particularly around the current Fujian province.

Despite these limitations, the structural changes in food

demand China has experienced tell us some directions in which the

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structural changes in food demand are likely to take place in the

Philippines. This is particularly true, if the Philippines were to catch

up with China in GDP per capita in the future. We analyze the food

demand by estimating the Quadratic Almost Ideal Demand System

(QUAIDS) proposed by Banks et al. (1997) with various rounds of the

Family Income Expenditure Survey (FIES) using a variant of the

iterated linear least-squares estimator developed by Blundell and

Robin (1999). Besides the obvious empirical contributions, we

improve on the existing method by estimating the QUAIDS system

for a relatively large number of goods in a reasonably efficient

manner by using the conditional linearity of the estimation

equations, by taking advantage of the variance-covariance matrix of

the unobserved error term, and by directly imposing the restrictions

on the parameters required by economic theory.

Culture and ethnicity are important foundations of

understanding food and people.Knowledge of the diverse cultures

of ethnic group and recognition of cultural opulence that is part of

the food patterns do not just give delight but also to improve and

establish the skill of food professionals to work harmoniously and

efficiently with people belonging in diverse culture (McWilliams &

Heller, 2003). Based on the article of Mervin04 (2011), the analysis

revealed that both Koreans and Filipinos viewed Menu Price as the

Page 20
most important attribute. Next important attributes, in Korea were

followed by brand, food-related factors and service and hygiene-

related factors, while in the Philippines; they were food-related

factors, service and hygiene-related factors and brand.During the

Spanish colonization, Filipinos learned to eat Spanish food and use

different kinds of spices. This was also the start of the spice trade

between Spain, the Philippines, and Tidorein Maluka (Mollucas).

The Chinese also traded with the Filipinos as early as the 15 th

century. Later on, Americans came and introduced American food

which was welcomed and immediately embraced by the Filipinos.

According from the Philippine Fact Book, consumers select

varying ways to meet their needs sometimes because of differences

in perception, how we gather and interpret information from the

world around us. Based on Guzman (1985), many factors affect the

perception of the consumers towards food. Some are visual

perception, odor detection,taste stimuli and tactile sensation.

Americans want their food to be quick, convenient, and cheap;

regardless of whether they buy it at a supermarket or a local fast-

food franchise. Americans like things that are fast and easy,

requiring minimal personal or economic sacrifice. Americans also

value looking good and choose foods that look good. Some are

even willing to spend a lot of money for food that makes them look
Page 21
good as when they eat in expensive restaurants. The characteristics

of Americas dominant food culture are cost, convenience and

appearance (Ikerd, 2012).In addition, Americans are stuck on sugar,

and sugar of some kind (such as fructose or sucrose) is added to

most packaged foods. Its hard to find a snack that isnt sweet and

even some main course dishes are served with a sweet such as

pancakes with maple syrup and lamb with mint jelly. American

pastries are very sweet, and American eat sweet desserts much

more regularly than most other people. (Wanning,1991). Based on

the study of Drewnowski et al., current U.S. estimates have shown

that the consumption of added sugars accounted for 15.9% (60g/d)

of energy in the diets of children aged 2-5 y and 18.6% (90g/d) of

energy in the diets of children aged 6-11 y. The bulk of sugar was

provided by energy-containing beverages, including sugar-

sweetened sodas and flavored milk, which are substantial source of

added sugars in the diets of children aged 2-11 y. Adolescent males

consumed the most added sugars, primarily from sweetened grains,

sweet beverages and sodas, table sugars, syrups, snacks and

candies,and milk products. Added sugar consumption decreased

after adolescence and was much reduced in adult life.

The Philippines' location between the South China Sea and

the Pacific Ocean has made the islands a crossing point for migrating

Page 22
people all over the world. As a result, the Philippines is made up of a

range of different people and ethnic groups. While there are many

different dialects and languages, Tagalog is the national language.

The people of the Philippines are called Filipino. Filipino cuisine

reflects the blending of these wide and varied cultures.Malays, from

Malaysia, were among the first inhabitants of the Philippines over

20,000 years ago. They brought with them the knowledge of

preparing hot chilies and the use of ginataan , or coconut milk, in

sauces to balance the spiciness.

The Chinese established colonies in the Philippines between

1200 and 1300. They introduced pansit , or Chinese noodle dishes,

and bean curds. Later came egg rolls, and soy sauce. Like the

Chinese, the Filipinos consume a wide array of dipping sauces to

accompany their dishes.

Spain occupied the Philippines for almost 400 years,

beginning in 1521. This colonization had a major impact on Filipino

cuisine. A majority of the dishes prepared in modern Philippines can

be traced back to Spain. In fact, everyday Filipino dishes resemble

Spanish cooking more than native meals. The Spaniards introduced

a Mediterranean style of eating and preparing food. Techniques

such as braising and sauting, and meals cooked in olive oil, are

Page 23
examples. Spain also introduced cooking with seasonings, such as

garlic, onions, tomatoes, sweet peppers, and vinegar.

The United States took control of the Philippines after the

Spanish-American War in 1898, staying through World War II (1939

1945) until 1946. The U. S. military introduced goods shipped in

from their country such as mayonnaise, hot dogs, hamburgers, and

apple pies. Canned evaporated and condensed milk often replace

the traditional buffalo milk used in desserts, such as flan (caramel

custard). Nowhere else in Asian cuisine can cheese and canned

tomato sauce be found in recipes. All of these foods are still

favorites of the Filipinos and can be found almost anywhere in the

country.

CHAPTER III

Research Methodology

Research Design

This study will utilize quantitative method, the researchers

made questionnaires that will be used as the main instruments of

primary data collection. Observations and structured interviews will

be also done in order to supplement the data collection through the

instrument.

Research Environment
Page 24
 The research will be conducted within the City of Dipolog. ,

Officially the City of Dipolog is a third class city and the capital of

the province of Zamboanga del Norte on the

southern Philippine island of Mindanao. Geographically, the city is

surrounded by rolling hills to the southeast and the Sulu Sea to the

north.

Research Respondents

We will interview the owner of the Restaurants and the staff

of the available Restaurants in the City using structured interview.

The respondents of this study are the Customers dining at

Filipino Restaurants, a number of 30 International Customer will be

the respondents since it is the minimum quantity of sampling.

Page 25
 Respondents Number Percentage
American 6 20%
Australian 6 20%
Chinese 6 20%
Korean 6 20%
Others 6 20%
TOTAL 30 100%

Research Instruments

The questionnaires are used as the main instrument of data

collection. The instrument contains questions concerning the Food

Page 26
 Development in the industry assessed by the 5 groups of

respondents. We will also conduct a one on one interview with the

selected Foreign Tourist.

How long are you going to stay in the Country?

What made you decide to visit and have a Vacation in the

Philippines?
As a foreigner what is the main reason of your visit?
Do you have any idea about Filipino Tradition and Filipino

Food?
What is your most favorite Filipino Cuisine and why??
In range 10-1, 10 as the highest, rate the level of your

acceptance to the Filipino Cuisine.

The gathered information will be used in analyzing of the

findings and making of the conclusion and recommendation for

this Research.

This will be the sample survey that we will be using to gather our

primary data

PUT A CHECK MARK TO YOUR MOST FAVORITE FILIPINO

CUISINE.CHOOSE ATLEAST 10 MAIN DISH. THE ANSWER WILL

BE THE BASES ON OUR QUESTIONAIRRE #3 and #4 AND THE

BASES FOR ANALYSIS.

Page 27
MENU MARK
Afritada
Adobo
Barbeque
Bistek
Bopis
Crispy Pata
Curacha
Daing
Embutido
Escabeche
Lechon Manok
Lechon Baboy
Kaldereta
Mechado
Paksiw
Pinakbet

Page 28
Dear Respondent(s),

Good day!

We are third year Hotel and Restaurant Management Student

from the Saint Vincents College conducting a research about
Tourist Acceptability of Ethnic Foods in the Philippines in the
fulfillment of our HRM 8 or Research and Hotel Management.

We would request you to answer this questionnaire as honestly

as possible. Rest assured that your answers will be used for research
purposes only.

Thank you very much for your kind cooperation and time.

Sincerely yours,

Elisa Mae Diane M. Omandam

Page 29
 0910-328-3244
Group Leader

Respondents Identity:

Name (Optional):__________________________________ Age : __________

Occupation: ________________________________________________________
Nationality: ________________________________________________________
Please put a check mark on the corresponding space beside the
choices or rank the appropriate items if the question requires for
ranking. Please do not leave an item unanswered.

1.) In dining in a restaurant, what do you consider first?

____Price
____Location
____Menu/Food Choices
____Safety and Sanitation
____Others: (please specify)

2.) What meal of the day, you usually dine in a restaurant?

____Breakfast
____Lunch
____Dinner

3.) What is your most favorable dish in this Restaurant?

____Adobo
____Krispy Pata
____Kare-kare
____Paksiw
____Lechon
____Pinakbet
____Barbeque
____Embotido
____Pancit
____Caldereta

4.) What is your less favorable dish in this Restaurant?

____Adobo
____Krispy Pata
____Kare-kare
____Paksiw
____Lechon
____Pinakbet
____Barbeque
____Embotido
____Pancit
____Caldereta

Page 30
 5.) What nationality you believe influence Filipino Cuisine?
____American
____Chines
____Australian
____Canadian
____Korean
____Others: (Please specify)

6.) What Filipino dish are you familiar with?

(Please specify):_________________

7.) What do you like most eating ethnic food?

Eeww I dont like ethnic food at all.
I like trying a new flavor.
I like getting new recipe ideas.
I like learning about other cultures through traditional and
regional.

7) Recommendation :
_______________________________________________________________________
_______________________________________________________________________
______________________________

RESEARCH PROCEDURES

Interview with the owner of Bakya Restaurant

There will be 2 categories of surveys in gathering data
Category 1- survey of Top 10 Most Familiar Filipino Cuisine

Page 31
 Category 2- Ranking / Rating Survey of Most Favorite Filipino

Cuisine

III. Scales of the following equivalents

1- I strongly disagree; 3- Fair; 5- I strongly agree

2- I disagree 4- I agree;

GATHERING OF DATA
The questionnaires that will be used in gathering our primary

data will be drafted and once it is finalized, the researchers will

administer the questionnaires during the free time of the students.

The researchers will explain to the respondents, the ways in which to

accomplish the questionnaire at their own pace. In the entire duration

of the respondents accomplishment of the questionnaire, the

researchers will present tally the answers and present the percentage

based on the respondents answer. The gathered data from our

interview will be used to come up with a proposed Menu or Ideas to

develop Filipino Cuisine in the City.

TREATMENT OF DATA

Category 1 Choosing the Top 10 Most Favorite / Familiar Filipino

Cuisine

Page 32
 We will tally the respondents answers and convert it into

percent. In this survey category per table, the total percentage is

99.9(% which is equivalent to 100%, we use the 99.99% as our

maximum percentage from this equation

Total respondents = 30 (respondents per group)

100% / 30 = 3.33 ( % per person)

3.33 x 30 (person) = 99.99%

After getting the equivalent percentage in we will present the

percentages into graphs to have clearer results and identify the Top

10 Most Favorite FIlipino Cuisine. And to be use in the

Questionannaire, to identify the Ranking of the Cuisines.

Category 2- Rating Survey

We will present tables and tally the respondents answers and

convert it into percent. In this Rating survey category per table, the

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total percentage is 99.9% which is equivalent to 100%, we use the

99.96% as our maximum percentage from this equation

Respondents = 6 (respondents per group)

100% / 6 = 16.66 (% per person)

16.66 x 6 (person) = 99.96% maximum percentage

We will present another table which will be the 6th table

generalizing the rating survey category using 99.9% as our

maximum percentage. We got 99.9 % from this equation

Total Respondents= 30

100% / 30 = 3.33 (% per person)

3.33 x 30 = 99.9 % maximum percentage

We will present the graph data of the 6th table through Graph 3 and 4

to get clearer results

REFERENCES

https://www.scribd.com/doc/143368553/Thesis-for-HRM-filipino-cousines

Page 34
http://ink.library.smu.edu.sg/cgi/viewcontent.cgi?

article=2601&context=soe_research

http://www.foodbycountry.com/Kazakhstan-to-South-

Africa/Philippines.html#ixzz4Gj01FkK8

https://en.wikipedia.org/wiki/Dipolog

http://www.traveljams.com/2013/06/6-must-try-eats-and-treats-in-

dipolog.html

http://www.georgia.org/industries/georgia-tourism/industry-

research/

Page 35