36-45 years old 2 6.

67%
46-55 years old 3 10%
56 years old and above 1 3.33%
TOTAL 30 100%

As it can be seen in Table 1, the most respondents were aged 18-25 years old having an

average of 56.67% of the respondents. Second were the respondents aged 26-35 years old being

7 respondents or an average of 23.33%. Third were the respondents aged 46-55 years old having

3 respondents with an average of 10%. 2 respondents aged 36-45 years old or a percentage of

6.67%. Last was the age of 56 years old and above with an average of 3.33%.

TABLE 2

GENDER

NO. OF PERCENTAGE
GENDER
RESPONDENTS
Male 15 50%
Female 15 50%
TOTAL 30 100%

In Table 2, genders of the 30 respondents are tied at 15 per gender with an average of

50% each.

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 TABLE 3

NATIONALITY

NATIONALITY RESPONDENTS PERCENTAGE

Filipino 30 100%
American 0 0%
Others 0 0%
TOTAL 30 100%

As can be seen in Table 3, all thirty (30) respondents were Filipino with an average of

100%.

PREFERENCE OF ALCOHOLIC BEVERAGE

In the table below are the preference of the alcoholic beverages served during catering

events which the respondents had scaled from 1 to 3, 1 being the top preference, and 3 being the

least preference.

TABLE 4

PREFERENCE OF ALCOHOLIC BEVERAGE

ALCOHOLIC BEVERAGE RESPONDENTS PERCENTAGE

Beer 15 50%
Cocktail 12 40%
Local Liquor (Tuba) 3 10%
TOTAL 30 100%

As can be seen in Table 4, the first preference of customers in choosing alcoholic

beverages at catering events was beer, having 15 respondents that chose it as their top choice,

having an average of 50%. Next was cocktail having 12 respondents, with an average of 40%, and

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3 respondents choosing Tuba as their top choice, having an average of 10%. This gives us a total

of 30 respondents with an average of 100%.

FACTORS FOR PREFERRED ALCOHOLIC BEVERAGE

The factors for the preferred alcoholic beverage, beer was divided into three categories,

(1) Alcoholic Content; (2) Taste; and (3) Size. Alcoholic Content was divided into three categories,

(a) Extra Strong (Red Horse Beer); (b) Moderately Strong (San Miguel Beer); and (c) Lightly Strong

(San Miguel Lights). Taste was based on (a) Plain and (b) Flavored, and size was based on (a)

330ml Bottle; (b) Grande; and (c) Can.

TABLE 5

FACTORS FOR PREFERRING BEER

FACTORS RESPONDENTS PERCENTAGE

ALCOHOL CONTENT
A. Extra Strong 5 33.33%

(Red Horse Beer )

B. Moderately Strong 3 20%

(San Miguel Pilsen)

C. Lightly Strong 7 46.67%

(San Miguel Light)

TOTAL 15 100%
TASTE
A. Plain 8 53.33%
B. Flavored 7 46.67%
TOTAL 15 100%
SIZE
A. 330 ML 4 26.67%
B. Grande 8 53.33%
C. Can 3 20%
TOTAL 15 100%

As shown in Table 5, the factor for preferring beer as customers’ alcoholic beverage at

catering events in regards to alcoholic content is leaded by Lightly Strong (San Miguel Lights)

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having 7 respondents, or an average of 46.67%. Extra Strong (Red Horse Beer) came second with

5 respondents, having an average of 33.33, and last, was Moderately Strong (San Miguel Beer)

having 3 respondents, with an average of 20%.

With regards with the taste of beer, 8 chose plain having an average of 53.33%, and

flavored was chosen by 7 respondents, having an average of 46.67%.

As to size, Grande was the most preferred size, with 8 respondents, having an average of

53.33%. 330ml, had 4 respondents, or an average of 26.67% , and can had 3 respondents, having

an average of 20%.

TABLE 6

FACTORS FOR PREFERRING COCKTAILS

FACTORS RESPONDENTS PERCENTAGE

TASTE
A. Sweetness 6 50%
B. Bitterness 0 0%
C. Mixed Taste 6 50%
TOTAL 12 100%
AUTHENTICITY
A. Colors 2 16.67%
B. Garnishes 4 33.33%
C. Presentation and 6 50%

Service
TOTAL 12 100%

As can be seen in Table 6, in regards to Taste, respondents chose sweetness and mixed

taste, respectively both having 6 respondents and each having an average of 50%.

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 As for authenticity, presentation and service used was chosen by 6 respondents having an

average of 50%, 4 respondents chose garnishes having an average of 33.33%, and 2 respondents

chose color having an average16.67%.

TABLE 7

FACTORS FOR PREFERRING TUBA

FACTORS RESPONDENTS PERCENTAGE

Culture Related 2 66.67%
Taste 1 33.33%
TOTAL 3 100%

As seen in table 7, 2 respondents chose culture related as a factor for their preference,

with an average of 66.67% and 1 respondent chose taste with an average of 33.33%.

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