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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,
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.
The study was conducted at Notre Dame University which is located at Notre Dame
The respondents of this research are the Notre Dame University Senior High School
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
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.
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
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.