Вы находитесь на странице: 1из 3

CHAPTER II

METHODS

This chapter presents a descriptive of the general methods to be used in the study it

includes the following subtopics; research design, locale of the study, sampling technique,

participants/respondents, instrumentation, data gathering procedure and data analysis. It is a form

of descriptive.

Research Design

This study adopted descriptive research design employing the survey method in gathering

data to describe and identify The Effects of Variety of Food Offered by University Marketing

Exponent Incorporated (UMEX) Canteen to The Level of Satisfaction of Notre Dame University

Senior High School Community. The data were gathered through the use of survey

questionnaire.

Locale of the study

The study was conducted at Notre Dame University which is located at Notre Dame

Avenue, Cotabato City.

Respondents of the study

The respondents of this research are the Notre Dame University Senior High School

Community for school year 2019-2020.

“The Effects of Variety of Food Offered by University Marketing Exponent Incorporated


(UMEX) Canteen to The Level of Satisfaction of Notre Dame University Senior High School
Community.”
Notre Dame University- Senior High School
Instrumentation

The instruments used in this study was survey questionnaire that includes the profile of

the respondents and the question that in line of The Effects of Variety of Food offered

University Marketing exponent Incorporated (UMEX) Canteen Associated in the statement of

the problems. The survey questionnaire has two parts the first part of the questionnaire is the

profile of the respondent’s in terms of their age and year level. The second part of the survey

questionnaire concerning the perception of respondents about the food in UMEX Canteen.

Sampling technique

The researcher used stratified Sampling Technique by selecting respondents coming from

the basic education and tertiary education to identify the sample size through survey.

Data Gathering Procedure

Before the questionnaire was administered, letters were sent to the principal for the

approval in conducting the survey. The researchers personally administered the respondent was

identified based on the sample size that we get through stratified. The target respondents were

asked to answer the final survey questionnaire. The respondents were encouraged to answer the

question stated in the questionnaire regarding in perception of food in UMEX Canteen.

Statistical Treatment

The data gathered in the research were encoded in the computer for the needed statistics.

The data obtained in part one is the respondents using frequency and percentage. Mean and

standard deviation and overall means were computed for part II.

“The Effects of Variety of Food Offered by University Marketing Exponent Incorporated


(UMEX) Canteen to The Level of Satisfaction of Notre Dame University Senior High School
Community.”
Notre Dame University- Senior High School
Scale Range Description
4 3.50-4.00 Very Satisfied
3 2.50-3.49 Satisfied
2 1.50-2.49 Unsatisfied
1 1.00-1.49 Very Unsatisfied

“The Effects of Variety of Food Offered by University Marketing Exponent Incorporated


(UMEX) Canteen to The Level of Satisfaction of Notre Dame University Senior High School
Community.”
Notre Dame University- Senior High School

Вам также может понравиться