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Copy of Thesis

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by

William Wang

on 28 October 2014

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Transcript of Copy of Thesis

SATISFACTION OF THE TUA CANTEEN AS PERCEIVED BY SELECTED STUDENTS OF TRINITY UNIVERSITY OF ASIA: BASIS FOR A PROPOSED MENU
CHAPTER 1
THE PROBLEM AND ITS BACKGROUND
PROPOSED MENU CYCLE
CHAPTER 5
A presentation by:
Lao, Rochelle Marri P.
Sta Maria, Faye Grinah D.
Coligado, Jemimah Ruth O.
Why did the researcher choose the said topic?
Conceptual Framework
1. What is the demographic profile of the respondents in terms of:
1.1. Age
1.2. Gender
1.3 Department
1.4. Religion
1.5. Food Budget / Meal
2. How often do the respondents visit the canteen in a week?
3. What type of dishes do the respondents patronize?
4. How satisfied are the respondents with the TUA canteen in terms of:
4.1. Dishes Served
4.2. Food Presentation
4.3. Food Cost
4.4. Sanitation
4.5. Facilities
5. Is there a significant relationship between the demographic profile of the respondents and the number of times they visit the canteen?
6. Is there a significant relationship between the demographic profile and the satisfaction of the respondents towards the TUA canteen?
7. Based on the conducted study, what menu cycle can be proposed?
Statement of the Problem
Ho1: There is no significant relationship between the demographic profile of the respondents and the number of times they visit the canteen
Ho2: There is no significant relationship between the demographic profile and the satisfaction of the respondents towards the TUA canteen
Scope and Delimitation of the Study
Definition of Terms
CHAPTER 3
METHODOLOGY
1.
Ambiance
refers to the aura or atmosphere of the whole TUA canteen,
2.
Canteen
refers to the place composed of different food concessionaire where students can dine and eat.
3.
Concessionaire
refers to the different stalls in the TUA canteen.
4.
Dishes Served
refers to the variety of dishes being served to the students.
5.
Facilities
refer to the equipment and furnitures present in the canteen.
6.
Food Cost
refers to the value of the dishes served.
7.
Food Presentation
refers to the taste, aroma, packaging and the total appearance of the dishes being served.
8.
Menu Cycle
refers to the cycle or repetition of the dishes in a span of time.
9.
Outsource
refers to the food concessionaires hired to sell food inside the canteen.
10.
Promotions and Discounts
refers to the meal combos offered by each concessionaire to minimize the price for a set meal.
11.
Sanitation
refers to the cleanliness and orderliness of the canteen and its facilities.

Research Design
Quantitative descriptive research
Descriptive studies are aimed at finding out “what is”, so observational and survey methods are frequently used to collect descriptive data (Borg & Gall, 1989)
Quantitative methods emphasize on objective measurements and numerical analysis of data collected through polls, questionnaires or surveys. Quantitative research focuses on gathering numerical data and generalizing it across groups of people. (Babbie, Earl R., 2010)
A discriptive study is one in which information is collected without changing the environment
Sampling Technique
Quota sampling
Research Instrument
Questionnaire
Data Gathering Procedure
Observation
Distribution of Questionnaire
Interview
Statistical Treatment of Data
CHAPTER 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
Demographic profile of the respondents in terms of :
Frequency of the respondents visit the canteen in a week
Types of dishes the respondents patronize
Satisfaction of the respondents with the TUA canteen in terms of:
Significant relationship between the Demographic profile of the respondents and the number of times they visit the canteen
significant relationship between the demographic profile and the satisfaction of the towards the TUA canteen
SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION
Summary of findings
Conclusion
Recommendation
This study is focused on the students of Trinity University of Asia
The researcher use quota sampling
The study focuses on the TUA canteen.
The food they serve and the facilities
This study is done during the 1st semester of SY 2014-2015
Frequency Precentage
It is used in determining the frequency percentage of the respondents’ based on their demographic profile, the number of times they visit the canteen, and the dishes they patronize.

Weighted Mean
It is used in solving for the weighted mean of the responses and data collected through the questionnaire.

Pearson Raw
It is used in testing the hypothesis. This is used to identify the correlation of two
data collected through the questionnaire.

Point Biserial
It is used in testing the hypothesis. This is used to identify the correlation of two
data collected through the questionnaire.

Cabacungan (2013) stated in an article he wrote for the Philippine Daily Inquirer, Filipinos were eating more meat and chicken and loss fruit and vegetables

McKenzie (1974) People choose food, not nutrients, and nutrition is as much about the former as the latter.

Research shown that teens also appear to be price sensitive
(http://www.militaryschoolalternatives.com/article-teen-diets.html)

According to the Fitizen blog, 2013, having a low income has a huge impact on the food choices people make. Not having enough money to buy the food should be eating makes it more difficult to get the foods you need to meet your nutritional needs.

teens choose foods that taste good, because eating those food makes them feel good. (http://www.militaryschoolalternatives.com/article-teen-diets.html)
school canteen operators should take their responsibility seriously as they are dealing with the life of schoolchildren. Panirchellvum (2014)

Sanitation is a dynamic and on going function and cannot be sporadic or something that can be turned on once a day, once a week, etc. therefore, another definition is “sanitation is a way of life”. Fraizier,W.(1998)
the importance of the canteen facilities stands clear with respect to a health and social program focused to the development of a correct feeding aimed to assure, at the same time, food safety and nutritional quality. (http://link.springer.com/article/10.1007%2Fs12349-013-0132-4)
Age
Majority were 15 to 17 years of age

Gender
Majority were females

Department
total of 706 respondents
206 from CHTM,
100 each from CAS, CBA,CCIS,CMT,SLCN

Religion
Majority are Roman Catholics

Food Budget per Meal
Majority have a budget of 50 to 100 pesos
Majority of the respondents visit the canteen every other day, thus implies that many students patronize the university canteen
Pork is the most patronized dish in the TUA canteen based on the respondents
Dishes Served
Snack got the highest numerical mean rating, which was verbally interpreted as very satisfied
Food Cost
Serving size got the highest numerical mean rating which was verbally interpreted as satisfied.
Food Presentation
taste got the highest numerical mean rating, verbally interpreted as satisfied
Sanitation
Grooming of staff got the highest numerical mean rating, which was verbally interpreted as satisfied
Facilities
Air conditioning got the lowest numerical mean rating, verbally interpreted as poorly satisfied
Age, budget and course of the respondents accept the null hypothesis which states that there is no significant relationship between the demographic profile of the respondents and the number of times they visit the canteen
the religion and gender of the respondents rejected the null hypothesis, therefore there is a significant relationship between the demographic profile of the respondents and the number of times they visit the canteen.
Only religion rejected the null hypothesis which states that there is no significant relationship between the religion of students and their satisfaction towards the TUA canteen; therefore, there is a significant relationship between the religion of students and their satisfaction towards the TUA canteen.
To
UNIVERSITY ADMINISTRATORS

we would like to recommend the improvement of the university canteen in terms of the facilities, and the controlled food price of each concessionaire.

If possible, we would like to recommend that the air conditioning unit be turned on during school hours to maintain the coldness in the canteen. Also if it is possible to add more chairs and tables to accommodate more students.
To
CANTEEN CONCESSIONAIRES

we would like to recommend the concessionaires to lower their food prices which would fit the budget of the students.

The researchers have created a one week menu cycle which was based on the general preference of their respondents, we recommend the concessionaires to apply he proposed menu cycle to cater to the wants of their customers

LET'S RECAP
To
FUTURE RESEARCHERS

we would like to urge the future researchers to find more innovative ways to help develop the university canteen and address the changing preferences of the students
1. Type of Research Design
2. Who are the respondents?
3. Statement of the problem & Hypothesis
4. Research Instrument
5. Data Gathered (Content of Chapter 4)

Thank you for listening :)
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