ST.

BENILDE CENTER FOR GLOBAL COMPETENCE

OLONGAPO CITY

Chapter 2

RESEARCH METHODOLOGY

This chapter provides a presentation and description of the

research methodology, respondents of the study, construction and
validation of the instruments, data gathering and treatment of data.

Research Method/ Design

In facilitating the gathering of data, methods were devised

depending on the purpose and scope for which the study was

undertaken.

This study will utilize the descriptive method of research. It

involves collecting data in order to test hypotheses or answer questions

concerning the current status of the subject of the study and to explore

the causes of particular phenomena. The descriptive method utilized the

questionnaire which is distinguishable aspect of the technique for

obtaining and analyzing quantitative data.

By using this method, the researcher must analyze, interpret and

report the status of students. The data gathered would be supported by

questionnaires and unstructured interviews.

 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
2

Population/ Respondents

The researcher will get 20 samples of the population of Terrace

Hotel starting from November 2016 to January 2017.

Instrument

The main instrument to be used in the study is a survey-

questionnaire checklist. The researcher constructed it after she had

available materials for the topic and will be submitted to the instructor

for corrections and suggestions. After the correction, it will again be

showed to the instructor for final approval before conducted to the

students.

The questionnaire deals with the Profile of the guests in terms of

name (optional), age, gender, Civil Status, Highest Educational

Attainment, Quality of Service provided by the hotel and the stewards,

Cleanliness & Conditioning of Facilities, Equipments and Cleanliness of

rooms. Room rates, Hotels Safety and Security.

Validation of Instrument

The questionnaire to be administered to respondents will undergo the

following:
 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
3

The draft will be shown to the researchers instructor for

comments and suggestions. The instructors comments will be

considered seriously in the improvement of the first draft. To have more

information regarding the first draft and for the purpose of enriching its

content, further readings from websites and manuals will be considered.

To test and ensure the validity of the questionnaire, a pilot test

will be conducted among four (4) guests from Terrace Hotel who are not

included in the study to foresee the problems that the researcher may

meet in her final administration of the questionnaire.

This will be done for the purpose of determining whether the

respondents understood all the items in the questionnaire. Questions

which will be found irrelevant will be disregarded and those found

vague will be modified and improved through analysis of books,

journals, magazines and other reading materials.

Finally, the revised instrument will be presented to the instructor

for approval and administration. Upon approval, the researcher will seek

permission from the managers for comments and official endorsement to

all the selected 20 respondents.

 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
4

Data Gathering Procedure

After the approval of the thesis proposal and validation of the

questionnaire, the researcher asked permission from the Supervisors of

Terrace Hotel to conduct the study and the researcher will disseminate

the questionnaire to the prospected respondents. The researcher will

personally distribute the questionnaire and retrieved it at the same time.

The researches will explained to the respondents the significance of the

study.

The collected questionnaire will be checked, tallied and presented

in Chapter 3 of this study. Simple random sampling will be used, with a

confidence level of 95%.

The 1 respondent is the unit of enumeration for the survey. In

cases where the target respondent was not available during the survey

period, the key informant was utilized. The key informants include the

friends of the guests who can provide the needed information.

 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
5

Treatment of Data

Descriptive statistics will be used in the analysis of data gathered.

Specific tools for treatment will are illustrated as follows:

Frequency count and percentage will be used in all parts of the

instrument to tabulate all the given answers by the respondents. To

describe the perceptions of the Guests of Terrace Hotel, weighted mean

will be used. To measure whether there is relationship or not, T-test will

be used to test the hypothesis of the study.

In order to facilitate the interpretation of the ratings of quality of

service, condition, cleanliness, safety and security of hotel facilities and

equipment cleanliness this scale and descriptive rating will be used;

WEIGHT DESCRIPTIVE RATING

4.21-5.00 Excellent

3.41-4.20 Very Good

2.61-3.40 Good

1.81-2.60 Fair

1.00- 1.80 Poor

 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
6

Appendix C

SURVEY-QUESTIONNAIRE

Direction: Please furnish the information requested below by

checking only one (1) on the appropriate boxes or by writing specific

answers to the given questions.

PART I: GUESTS PROFILE

1. Age: ___________________

2. Gender: Male Female

3. Civil Status:
Single Married Widow/er Separated Common-law/ live-in

4. Highest educational attainment

Elementary undergraduate/graduate Tech-Voc Graduate
High school under graduate College undergraduate
High school graduate College Graduate

5. Monthly Income
above 35,001 16,001-20,000 pesos
25,001-30,000 pesos 10,001-15,000 pesos
20,001-25,000 pesos below 10,000 pesos
 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
7

PART II: ASSESSMENT OF THE SERVICES OF TERRACE.

Please respond to the statements by putting a check mark () as they apply to what
you think about the service of the hotel. Decide whether it is excellent or poor with
each question.
5 Excellent 4- Very Good 3- Good 2- Fair 1 Poor

How is the quality of services offered by hotel E VG G F P

stewards in terms of:
Behavior;
Politeness; and
Responsiveness?

How is the condition and cleanliness of hotel facilities E VG G F P

in terms of:
Building;
Restaurant;
Lobby; and
Conference Room?

How do the hotel stewards provide the best services in E VG G F P

terms of:
Food and beverage Services;
Front office services; and
House Keeping services?

How is the equipment and cleanliness of the rooms in E VG G F P

terms of:
Quality of the furniture and linens;
Frequency of room/bathroom cleaning; and
Availability of amenities (soap, shampoo, welcome
drinks/food etc.)?
 ST. BENILDE CENTER FOR GLOBAL COMPETENCE
OLONGAPO CITY
8

How is the quality of safety and security offered by E VG G F P

hotel in terms of
Quality care of personal belongings;
Quality of respect of privacy given to the guest; and
Availability of security personnel 24/7 (Internal and
external)?

If key informant, specify name and relationship to guest

_______________

__________________________________________________________
__________

Thank you for your support and full cooperation to our undertaking.

JONATHAN KENTA. MENDOZA

JOSEPHINE CO
MERIEL OMAR LERIT
Researcher