The Satisfaction of Tuna Shanghai Roll to grade 11 and 12 students of St.

Augustine
College Las Piñas

BY:

Baruelo, Fujii

Bazar, John Paul

Buizon, Justine Anne

Barameda, Jen

Rito, Kim Porsha

Samson, Althea
 I

Introduction
By the name it is given, you can almost guess that it has its origins in China though

for some reason we haven’t dropped the “Shanghai” at the end and continues to use it to

this day. I suppose the reason for this is to differentiate this from the other kind of Lumpia

which uses mostly vegetables (though occasionally with a little meat tucked in) as filling.

So when you simply say Lumpia, people will tend to think you mean the plumper and

bigger spring roll rather than the “Shanghai” which is a smaller and meatier one.

A Tuna Shanghai roll is inspired by regular shanghai roll that is made from

pork. The idea is to took the normal shanghai roll to next level and came up to

making a fish version of it and also Filipino is very in to shanghai these days so

fish version of it might blow their taste. Lumpiang shanghai also known as Filipino

spring rolls, or simply lumpia or lumpiya, is a Filipino deep-fried appetizer consisting of a

mixture of giniling or ground pork wrapped in a thin egg crêpe. Lumpiang Shanghai is

regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and

thinner than other lumpia variants

The researchers Tuna Shanghai Roll are made of fish. (usually pork or ground

meat) and all rolled up in a lumpia wrapper made with flour and water. It is sealed

at the end using plain water. Tuna shanghai roll is a fried, fish, Philippine spring

roll that is forever as Filipino at dining tables during special gatherings. Yes, it is

that small, log-shaped, brown, crunchy dish that is served in big bowls or plates and

dipped in their favorite sauce or ketchup.

Background of the study

According to Junryl L. Ibanez, they make this product proposal for the purpose that

they want to serve they're valued customer in a new product dishes that they give them a

healthy food that will enjoy not only for adults but also for the young ones. Nowadays

people would choose an artificially made food product that has a less healthy nutritional

content over the conventional food that is said to be "good for our healthy lifestyle", it is

available in any other store. Promoting a healthy and convenient way of eating by

introducing varieties of Tuna shanghai roll to the public consumers would also benefit not

just the consumers with its healthy nutrition content it have but also helps the Filipino to

have a small business as well they will encourage others.

Theoretical Framework

Despite the name of the dish, it does not originate from Shanghai or China. Rather

it is named after its resemblance to generic Chinese cuisine. Lumpia itself is of Chinese

Filipino origin, brought over by migrants from Fujian. But Filipino lumpia varieties, as

well as the wrappers used which are thinner in comparison to Chinese spring roll wrappers

have been nativized. The shanghai roll is the Filipino adaptation of Chinese dish called

spring roll. As time goes by the shanghai roll became popular and Filipinos make different

variety of it.
Statement of the Problem

The Researchers aims to know the Tuna Shanghai and its effectiveness to the

students of senior high school students of St. Augustine College of Las Piñas. Specifically,

attempts to answer the following:

1. What are the factors contributing to the effectiveness of the product to the student?

2. What is the range of the daily allowance of the students?

3. What are the possible effects of the product to the customer?

Hypothesis

H0 - there is no significant relationship between tuna shanghai rolls to the grade 11 and 12

students

Ha - there is a significant relationship between tuna shanghai rolls to the grade 11 and 12

students
Scope and Limitation

The respondents are the selected students of abm grade 11 and 12 of St. Augustine

College of Las Pinas in order to know the possible result of the product to the students who

will be respondents of this research. The study are planning to conduct in St. Augustine

College of Las Pinass in the year 2019-2020.

Significance of the Study

The outcome of the study was to determine The Tuna Shanghai roll and its

effectiveness to Grade 11 and Grade 12 Students of St. Augustine College of Las Piñas.

The Study will benefit the Student and Teachers, Researcher, Future researcher.

Student- This study helps the student to have an idea or knowledge for their purchasing

decision.

Teachers- All teachers benefit from this study to determine the health benefits of these

product to the student class performance on room.

Researcher- This study helps the researcher to improve their research skills.

Future Researcher- This study helps the future researcher, it serves as their guide for

making their research.

Definition of Terms

Shanghai roll - Filipino deep-fried appetizer consisting of a mixture of giniling ground

pork wrapped in a thin egg crêpe.

Lumpia - Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast

Asia.

Spring roll – Chinese dish that inspire shanghai roll.

Effectiveness - The capability of producing a desired result or the ability to produce desired

output.

Finger food – Food that is made to be eaten by hands.

Appetizer - A small dish of food or a drink taken before a meal or the main course of a

meal.

Dish - cooking or serving food.

Allowance - A sum of money regularly as an allowance.

Resemblance - A way in which two or more things are alike.

Generic - Consumer product having no brand name or registered trademark

 II

REVIEW OF RELATED LITERATURE AND STUDIES

Foreign Literature

Egg rolls and their lighter counterpart, spring rolls, date back to ancient China.

Wontons, thin unleavened dough with fillings or as noodles are a traditional part of the

Chinese diet. It is quite likely that egg-roll type foods were made and consumed in the USA

by the first Chinese settlers in the mid 1800's. It is also just as likely that most Americans

never heard of them until about 50 years ago. Vietnamese spring rolls employ different

tastes. The dough is traditionally made with egg. Spring rolls are lighter, omitting the egg.

Egg roll-type foods are part of traditional dim sum. (Grosset & Dunlap, 1984)

According to Gloria Bley Miller (2000), from The Thousand Recipe Chinese

Cookbook, "Egg rolls are thin coverings of unraised dough, wrapped around various meat,

seafood and vegetable mixtures, and then usually deep fried. Originally, these were special

snacks served with tea when relatives and friends came to visit after Chinese New Year.

Since the time was early spring, they came to be known as spring rolls. The egg roll, said

to have originated in Canton and more familiar to Westerners, is larger and thicker. Egg

rolls are served either as hors d'oevres or with dinner at any time of the year.”

According to John F. Mariani, from the Encyclopedia of American Food and Drink,

“Spring roll, 13An Asian-American appetizer made of crisp dough wrapped around a

filling of various ingredients such as vegetables, meat, shrimp, and seasonings. Sometimes

synonymous with "egg roll," it is considered somewhat more "authentic" and delicious than

the latter. The name, which dates in English print to 1943, comes from the Chinese tradition
of serving them on the first day of the Chinese New Year, which is also the first day of the

lunar year's spring.” (Lebhar-Friedman, 1999). When New York Times food writer (Craig

Claiborne, 1989) wrote about “Routhier” and her Vietnamese spring roll, or cha gio, he

catapulted her into the culinary limelight. In the past article about upcoming young chefs,

he praised her creation as "the best cha gio I have eaten since - in fact, I found them the

equal of those in Vietnam." (Upcoming Young Chefs, 1985) As they say, the rest is history.

Between writing cookbooks and teaching classes.

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls

popular in Southeast Asia. The term lumpia derives from Hokkien lumpia which is an

alternate term for popiah. The recipe, both fried and fresh versions, was brought by the

Chinese immigrants from the Fujian province of China to Southeast Asia and became

popular where they settled in Indonesia and the Philippines. According to (Sensagent,

2012).

H Ridvan Yurtseven, Ozan Kaya Tourismos 6 (2), 2011. This paper attempts to

determine motivations which influencing tourists’ local food consumption. The study

involved a multi-method approach undertaken through initiating interviews with local

people to build inventory of local food of Gokceada, document review method was

employed in restaurants (menus) to find out what extent local food peculiar to Gokceada

take part in the menus of restaurants and finally a survey applied to visitors of the area to

determine motivations which influencing their local food consumption. From the analysis

five motivational factor identified; Quality of taste, authentic experience, rural

development, health concern and knowledge. Quality of taste was chosen as a primary

motivational factor by visitors to consume local food during their holiday.

Local Literature

Filipino food holds a whole lot of pride for authenticity and decadence in their cuisine.

When tourists travel to Asia, people often have a tendency to compare Filipino cuisine to other

Asian cuisines. This is often a challenge for some because most Filipino food is just a mix and

juxtaposition from other foreign influences. The Philippines, being colonized by several

countries in the past, namely Spain, America, Japan, and China among others, have all molded

the way modern-day Filipinos live and provide sustenance to their families. (Joey, 2019)

Local Studies

Customer satisfaction is regarded as the heart of all marketing activities. According

to Machleit and Mantel (2001), the principal purpose of marketing in services is to satisfy

customer needs and wants. The ability to satisfy customer is essential in service industry

due to the fact that satisfied customer will reward the firms with Favorable behaviors. In

particular, researchers have found that enhancing customer Satisfaction will drive to higher

future profitability (Anderson et al., 1994), increase Consumers’ willingness to pay a

higher price, make a good recommendation and use the products or services frequently

(Reichheld, 1996) and develop customer loyalty (Fornell, 1992). In other words, all these

empirical evidences have suggested that customer satisfaction plays a significant role in

generating long-term benefits for companies in terms of sustained customer loyalty and

profitability (Homburg et al.,2006).

Philippine Food, Cooking, & Dining Dictionary Edgie Polistico Anvil Publishing,

Inc., 2017. From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from
Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers

more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation

techniques, and utensils, among others. For anyone who cooks or simply loves Filipino

food, this book is a vital reference and an excellent cookbook supplement.

Determinants of Customer Satisfaction in a Philippine Retail Chain Joy Rabo1and

Michelle Ang1 Understanding customer satisfaction can provide companies with

information to streamline their operations and focus improvement programs on achieving

cost efficiency to ultimately achieve better performance (Ilieska, 2016). Satisfied

customers would return to purchase and spread positive word of mouth (Pham &

Ahammad, 2017) thus greatly influencing customer loyalty (Choi & Kim, 2013). It is

therefore helpful to identify determinants of customer satisfaction to improve company

performance. Product quality, service quality, and value for money were significant drivers

of customer satisfaction based on an analysis of hierarchical regression model of online

survey results to 188 customers of a large European financial service provider

(Evanschitzky, Sharma, & Catja, 2012).

Foreign Studies

Traditionally a Filipino dish, it has made its way over to Guam and has become a

part of the traditional dishes. They usually come in two sizes. The length of a finger and a

half by the width of two is one size. The only other size is the one featured above. Nothing

short of a crunch fest, the lumpia is fried and crunchy all the way through; bean sprouts

fresh and crisp; with the crunchy romaine lettuce. The lumpia itself is stuffed with rice

noodle, carrots, and pork. With the strong umami wrapped in a hard crunch, it is dipped in
a somewhat sour and strong fish sauce. Usually compared to an egg roll, I find that it surely

similar visually, but the tastes of the two are completely different terroirs.

The attractiveness of food as tourism product has partly derived from the

gastronomic aspect. The ingredients, the preparations, the end products, and the eating

circumstances are cultural, educational, and entertaining. However, there is little research

empirically demonstrates if there is a difference between first-time and repeat visitors in

terms of food experience at destination, or how the various food experience attributes

influence visitors' overall satisfaction while visiting a destination. Hence, this study was

undertaken to address the gap. Data were collected via on-site survey questionnaire

administrated to a random sample of visitors at the Kuala Lumpur International Airport

(KLIA) and various touristic areas around Kuala Lumpur. The results indicated significant

differences between first-time and repeat visitors in terms of their food experience. In

addition, multiple regression analysis revealed that traditional food. (Roozbeh Babolian

Hendijani, Imm Ng Serene, Boo Huey Chern 2013).

 III

RESEARCH METHODOLOGY

This chapter contains the discussion of the research design used, the respondents of

the study, the research locale, research instrument, the data collection procedures, and the

statistical treatment used to analysis the data gathered and presented. Specifically, this

research will cover the following: the research design and method, respondents to be

studied which include the sampling method, the data collection instrument, and the data

analysis.

Research Design

The researchers used the quantitative/descriptive method of research and used the

survey questionnaire in gathering data. The researchers used the quantitative as a research

design because it determines that numbers can actually represent the data with the use of

statistical tools. The Descriptive research is used as it is defined as a process that involves

collection of data in order to test the hypothesis or to answer questions concerning the

recent status of the subject of the study. The aimed of this study is to satisfy the customer

food cravings and to introduce new food products to the market.

Respondents of the Study

The respondents of the study were the grade 11 and grade 12 students of St.

Augustine College of Las Piñas City. In determining the sample size of the research

population the researchers use the Slovin’s formula to consider the margin of error and the

total population of the respondents.

Research Instrument

The Questionnaire- Checklist design was use specifically for gathering procedure

of this study. The researcher design a self-administrative questionnaire for the data

gathering process to get quantitative data. The survey questionnaire was planned, written

set of questions related to a particular topic, with space provided in response to each

question intended for submission to set sample frame for reply. The replies serve as the

data that we need for the study conducted. The primary aim of the questionnaire is to

determine the satisfaction of students to the tuna shanghai roll.The researchers used the

descriptive survey questionnaires to perform the gathering of data and information. The

survey questionnaire is checked and validate by three faculty members.

Sampling Technique
Data Gathering