Professional Documents
Culture Documents
Final Thesis (Main Part)
Final Thesis (Main Part)
Introduction
The individuals of the young generation today are the witnesses and
bearers of culture and traditions of the society they live in. They are the ones
who will pass down to the next generations their old habits and ways of living
that are the marks of their identity. These individuals are referred to as the
‘Millennials’.
The ‘millennials’ are those born under the year 1982-2002who have been
used to foods that are not home-cooked. They get attracted to foods that are
beautifully packaged, with flavour profiles that have unexpected twists, food
Millennials are the tastemakers in food. They have a penchant for foods
beautifully packaged, ready to eat and having intense flavour and extreme
textures. They get thrilled with foods having unusual forms and unexpected or
packaged. These foods have longer shelf lives and require less preparation
than many fresh alternatives. These foods are preferred by the millennials
whose parents are busy with work and who are themselves busy.These
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processed foods can be used to make fast, easy meals but they tend to be
less nutritious than home-made foods. They contain high level of sodium,
saturated fat and high fructose corn syrup. They contain more calories than
unprocessed foods. Eating these foods promotes weight gain, and may result
Rationale
University of Bohol, give them idea on their preferences in choosing foods and
Theoretical Background
the empirically validated concept of “cohort effect”. Its ideas are very
sciences to describe the influence of being born and raised in a time and
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ground ideas regarding the influence that a generation has on many aspects
Legal Bases
The following are the laws and policies which are taken to serve as the
Republic Act No. 10611 known as Food Safety Act of 2013 strengthens
the food safety regulatory system to protect consumers’ health and ease
Constitution declares that the state shall protect and promote the right to
Food and Drugs Administration (FDA) Republic Act No. 9711, known as
Food and Drugs Administration (FDA) Act of 2009, amends food and drugs
and devices and Act No. 3720 the Cosmetic Act, regulates “product health”
which includes foods and other consumer products that may have an effect on
Related Literature
Food is essential for human. The food we eat is utilized by the body and
used for the growth and maintenance of tissues. It is defined as any liquid or
solid material which can be consumed and absorbed and metabolism. Food
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community, religions and beliefs, health, lifestyle of family, nutritional
Millennials are forming strong brand and retail format preferences and
their family and friends and even complete strangersin terms of: 1) their dining
and apparel shopping habits; 2) categories that rank high with this generation
Restaurant meals and drinks are high on the list of what millennials like to
spend their money on. Clothing choices both men and women are
preferences.
which their attitudes, beliefs, preferences and rituals are emerging and
Christine Barton, Lara Koslow, Jeff Framm and Chris Egan, 2012).
we put into our mouth, where we buy it and how we want it packaged. Food
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Millennials’ judge food by its cover, hip eco-friendly packaging as well
as unique flavours and textures enhances the appeal of food products for
Millennials shopping the store center. Food companies are realizing that time-
tested package designs like cans, jars and bottles in many ways don’t jive with
the millennials’ lifestyle and this generation unique attitudes toward foods,
in size and shape. Seasonings and food combinations may use to accent
flavour and a combination of texture. Culture foods are very near and dear to
the heart to all of us. Culture influences food choice, food combination,
Related Study
Christine Barton, Lara Koslow, Jeff Fromm, and Chris Egan conducted
astudy about the millennials’ passions of food, fashion, and friends. According
to them, the millennial generation is poised to leave its mark on the world. The
youngest members of this, the 16-to-34 years old group are still financially
dependent on their parents; the millennials are forming strong brand and retail
and brand choices of their family and friends even complete strangers.
earning and spending years. Their perspective in terms of dining out,is likely to
beauty and cosmetic products and accessories. They also prefer fast, fast-
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casual, takeout, Asian, exotic, and organic foods. They like to eat out with
friends and co-workers. They care more about late-night dining, convenience,
decor, menu, and drinking variety, entertainment and non-stop Wi-Fi. They
tend to shop with group of friends and with relatives other than immediate
exploratory life stage in which their attitudes, beliefs, preferences, and rituals,
are emerging and evolving. The window of opportunity to truly connect with
(2012).
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CONCEPTUAL FRAMEWORK
LEGAL BASES
THEORY
Republic Act No. 10611
Theory of Food and Drugs
Recurrent Cycles Administration (FDA)
of Generations in Act of 2009 Republic
History Act No. 9711
INPUT
PROCESS
OUTPUT
Summary of Finding,
Conclusion and
Recommendation
Figure 1
7
Statement of the Problem
1.1 Name
` 1.2 Sex
1.3 Age
2.1 Lunch
2.2 Snacks
2.3 Drinks
8
Significance of the Study
Entreprener
serve to millennialsnowadays and help them choose the type of business that
Provide them the knowledge in choosing what food trends are and help
Researchers
Give them the idea on what kind of foods to make and serve to the
9
RESEARCH METHODOLOGY
Research Design
The quantitative method was used in this study using sampling survey
millennials’food preferences.
paper was subjected for scrutiny by the Ethics Board at the University
Research Environment
10
Figure 2
Research Respondents
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TABLE I
Distribution of Respondents
Percentage
Distributed Returned
Retrieved
Instrument
were made simple and easy to understand and were provided with various
There were two parts of the questionnaire. Part I covered the profile of
respondents simply checked their food choice according to lunch, snacks, and
drinks, as well as how often they eat them and their reasons why they chose
those foods.
12
The draft of the questionnaire was shown to the Research Instructor
and Adviser for comments and suggestions for improvement after which it was
Bohol.
The researchers in this study followed the protocol in gathering data. The
were presented for ethics review to the University of Bohol Ethics Board
Data analysis
spread sheets using Microsoft Excel 10. For the appropriate translation of
each variable, a code book were prepared by the researchers. For the ease of
analysis of the figures, statistical packages for social sciences version 20 were
Statistical Treatment
13
In the analysis and interpretation of data, the following tools were used:
Percentageor P = F X 100
N
Where: P = Percentage
F = Frequency
N = Number of Cases
tendency where some values are given importance over others. This is used
WM= Σ(ƒxw)
N
N = Number of cases
Definition of Terms
14
To avoid confusion and misuse of ideas, the following terms in this
Millennials
Generation X. There are no precise dates for when this cohort starts or ends;
demographers and researchers typically use the early 1980s as starting birth
UB
University of Bohol
Food
Preference
Penchant Flavor
FDA
15
Lunch
A meal eaten in the middle of the day, typically one that is lighter or less
Snacks
Drinks
Take a liquid into the mouth and swallow. A liquid that can be
16
CHAPTER II
data based upon the results of the questionnaire that were distributed to the
respondents.
TABLE II
PROFILE OF RESPONDENTS
(N=100)
ITEMS F % Rank
A. AGE
16-19 36 36% 2
20-23 48 48% 1
24-27 11 11% 3
28 above 5 5% 4
B. SEX
Female 67 67% 1
Male 33 33% 2
C. YEAR LEVEL
First year 10 10% 3
Second year 34 34% 2
Third year 56 56% 1
17
Hereunder are graphs of the respondents’ profile for a clearer and speedy
glance.
GRAPH II-A
AGE
16-19 20-23 24-27 28 above
11%
5%
36%
48%
were at 20-23 years old which ranked the highest; 36% were at 16-19 years
old ranked 2nd, while in the 3rd ranked were 24-27 years old that had 11%;
lastly in the 4th ranked were ages 28 year old above that had 5%.
18
GRAPH II-B
SEX
Male Female
33%
67%
Among the respondents, 67% were female out of 100% and 33% were male.
19
GRAPH II
YEAR LEVEL
10%
First Year
Second
Year
34% Third Year
56%
-C
In the graph above most of the respondents were the 3 rd year students
which ranked in the first place that had 56%, the respondents that place in the
second ranked were the 2nd year students which had 34%, and the last ranked
Table III-A
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(N=100)
F N % Rank
A. LUNCH
Adobo 50 100 50 2
Humba 42 100 42 4
AdobongKangkong 24 100 24 10
Halang-halang 40 100 40 5
Law-oy 33 100 33 7
Chicharon 10 100 10 14
Spaghetti 16 100 16 13
Pancit 39 100 39 6
Canton 39 100 39 6
Pinakbet 22 100 22 11
Egg 33 100 33 7
Bola-Bola 25 100 25 9
Sausage 7 100 7 15
Sisig 24 100 24 10
Kare-Kare 19 100 19 12
Lechon 29 100 29 8
Sinigang 7 100 7 15
Sari-Sari 1 100 1 18
Kinilaw 1 100 1 18
21
TortangTalong 3 100 3 16
Lumpia 2 100 2 17
B. MERIENDA
Biko 19 100 19 14
Pancake 42 100 42 9
Burger 62 100 62 2
Fries 53 100 53 4
Pizza 47 100 47 7
Puto 25 100 25 12
Kabkab 1 100 1 18
Halo-halo 43 100 43 8
Suman 21 100 21 13
Halayang 2 100 2 17
Cupcake 32 100 32 10
Cake 30 100 30 11
Bingka 21 100 21 13
Bread 54 100 54 3
Biscuits 50 100 50 5
Nachos 9 100 9 15
Tacos 9 100 9 15
Tortilla 7 100 7 16
Sarongsong 0 100 0 19
Lasagna 19 100 19 14
Palitaw 1 100 1 18
22
C. DRINKS
Coke 59 100 59 2
Sprite 45 100 45 5
Royal 36 100 36 6
Shake 46 100 46 4
Coffee 25 100 25 7
Tea 17 100 17 8
Frappe 10 100 10 9
Juice 65 100 65 1
Water 8 100 8 10
GRAPH III-A
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LUNCH
Column2
68
50 44
42 40 39 39
33 33
24 22 25 25 24 19 29
10 16 7 7
1 1 3 2
N O A G G Y H N TI IT N ET G A E H IG E N G RI W G IA
KE V B N N -O IS O ET C O B G L G IS IS AR O N A A N P
HIC DO UM GKO ALA AW ED F HAR GH PAN ANT AK E -BO USA ED F S E-K ECH IGA RI-S INIL ALO UM
C A H N -H L RI IC PA C PIN LA SA ILL R L SIN SA K T L
IED KA NG F CH S BO GR KA NG
R G A TA
F N AL R
O VO H TO
AD
The graph above shows the food preferences of the millennials in terms
of lunch. The millennials top 3 choices are Fried Chicken which is the 1 st
choice with the frequency of 68, 2nd choice is Adovo with a frequency of 50
GRAPH III-B
24
MERIENDA
Series 3
81
62
49 42 53 47 54 50
43
25 32 30
19 21 21 0 19
9 9 7
1 2 1
O E E E R S A O B O N G E E A D S S S A G A
K U U K E IE Z T A L A N K K K A IT O O L N N W
BI A C E C CA RG FR PIZ PU BK -HA UM YA PCA CA ING RE CU CH AC RTIL SO AG LITA
T N U KA LO S ALA CU B IS A T O G S A
NAN MO PA B A
B B N T ON LA P
A A H H R
B C SA
The graph above shows the food preferences of the millennials in terms
of merienda. The millennials top 3 choices are Banana cue which is the 1 st
choice with the frequency of 81, 2nd choice is Burger with a frequency of 62
GRAPH III-C
25
DRINKS
Column2
65
55 59
45 46
36
25
17
10 8
BUKO COKE SPRITE ROYAL SHAKE COFFEE TEA FRAPPE JUICE WATER
JUICE
The graph above shows the food preferences of the millennials in terms
of drinks. The millennials top 3 choices are Juice which is the 1 st choice with
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the frequency of 65, 2nd choice is Coke with a frequency of 59 and the 3 rd
Table IV
Everyday 42 100 1
Occasionally 22 100 2
Sometimes 1 100 6
Interpretation of table IV
27
Table V
REASONS F N Rank
It is affordable 60 100 1
It is delicious 60 100 1
It is healthy 27 100 3
Choice 1 100 7
28
TABLE IV-A
HOW OFTEN
Column2
42
20 19 22
2 1 1
Y K Y LY Y K ES
DA EE DA AL DA EE IM
R W N W T
EV
E
EA ES
A
SIO C EA A M
E
C
TIM
A RI IN SO
ON O O CC TH
A YS
TW LD
RA
EVE
S
Graph IV
The graph shows above how often the millennials eat and buy those
types of foods. The survey says that millennials eat those foods every day in
(Table V)
(Graph V)
(Interpretation of Table V)
29
REASONS
Colmn2
60 60
37
21 27
11 8 1 1
E S S S R Y ER E R
A BL AY EYE IOU VO LTH IV O IC GE
D A A L N
RD A TH
E
EL
IC L
HE
A CH U
FO W N D NTF S RE SH
F I B
SA NO Y A
RE
S R
IT' N D TCH NCH ST CU
E E
TR CA YP
W R
NE VE
S A
HA
The graph above shows the reasons why the millennials choose those
types of foods. The survey says that they choose those foods because it is
30
CHAPTER III
SUMMARY
the respondent by name, age, sex and year level, 2. What are the food
often do you eat this type of foods? and 4. What are the reasons in choosing
RESEARCH DESIGN
31
This research utilized the quantitative approach which used a self-made
The respondents of the study were the first year, second year, and third
year students in the University of Bohol which included a total of 100 (100%);
10 students in first year, 34 students for second year and 56 students in third
year.
were made simple and easy to understand and were provided with various
analyzed, and interpreted.The findings became the bases for the conclusions
measures.
SUMMARY OF FINDINGS
Respondent profile
32
It was found that the majority of the students were between20-23 years
of age, followed by 16-19 years old, then 24-27, and lastly 28 above. 67
percent of the respondents were female and the remaining 33 percent were
male.
the first rank, followed by second year 34 students (34%) in the second rank
and lastly were the first year student that had 10 students (10%) out of 100
CONCLUSIONS
1. The respondent profile gave the following result: most of the respondents
were ages between 20-23 years old which gain 48 percent of the total
respondent is the highest age bracket. For the gender, female were the
year students, followed by the 2 nd year students which had 34 percent and
RECOMMENDATION
2. To encourage the investors to invest into these type of business into which
5. Establish more food business food chains for the millennials to taste
REFERENCES
2014).
Christine Barton, Lara Koslow, Jeff Fromm, and Chris Egan “ Millenials’
www.millenialmarketing.com
34
R.P Saxena. Food Service and Catering Management. First Edition,
BalajiOffset,Delhi,India
APPENDICES
35
INFORMED CONSENT FORM
CUSINE
1. I have read and understand the purpose of this study and what it is all
about
2. I have been given the opportunity to ask questions about the research
4. I very well understand that I can withdraw from this research project any
time without need to justify such action, and that I will not be penalized
36
anonymity of data.)
6. I accept the offer to partake in this project and therefore give my
consent.
7. I, along with the researcher, agree to sign and date this informed
consent form.
Participant:
Date
Researcher:
Aclon, Rosemarie G.
Arbilo, Louie A.
Incon, Ianjo M.
Simporios, Joshua D.
37
Note: if you have questions about the study any problem and concerns about
APPROVAL SHEET
the University of Bohol” pledge to support this endeavour in ways legal and
Nutrition
University of Bohol
38
APPROVAL SHEET
of Bohol” pledge to support this endeavour in ways legal and moral, for the
39
University of Bohol
Dear Respondents,
Good Day!
We the 3rd year students of the College of Hospitality Tourism and Nutrition
Thank you
The Researcher
40
Noted by:
QUESTIONNAIRE
PART I
Middle Initial:
1.2. Age
16-19
20- 23
24-27
28 andabove
1.3. Sex
Female
Male
1st year
2nd year
3rd year
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PART II
1.1 LUNCH:
Adobo Pinakbet
Omelette/Scramble)
AdobongKangkong Bola-bola
Halang-halang Sausage
Law-oyGrilled Fish
Chichsron Kare-Kare
Spaghetti Letchon
B Pansit Others:
42
43
1.2. SNACK
Bikokabkab Bread
PutoBingka Others:
1.3. DRINKS
Coke Tea
Sprite Frappe
Royal Juice
Shake Others:
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3. What are the reasons in choosing this kind of food?
It is affordable
It is trends today
It is delicious
It is healthy
Stress Reliever
Others:
45
CURRICULUM VITAE
PERSONAL DATA
Age: 20
Gender: Female
EDUCATIONAL BACKGROUND
46
CURRICULUM VITAE
PERSONAL DATA
Age: 26
Gender: Male
EDUCATIONAL BACKGROUND
47
CURRICULUM VITAE
PERSONAL DATA
Age: 19
Gender: Female
EDUCATIONAL BACKGROUND
48
CURRICULUM VITAE
PERSONAL DATA
Age: 21
Gender: Male
EDUCATIONAL BACKGROUND
49
CURRICULUM VITAE
PERSONAL DATA
Age: 19
Gender: Female
EDUCATIONAL BACKGROUND
50
CURRICULUM VITAE
PERSONAL DATA
Age: 19
Gender: Female
EDUCATIONAL BACKGROUND
51
CURRICULUM VITAE
PERSONAL DATA
Age: 21
Gender: Male
EDUCATIONAL BACKGROUND
52
CURRICULUM VITAE
PERSONAL DATA
Age: 21
Gender: Male
EDUCATIONAL BACKGROUND
53
CURRICULUM VITAE
PERSONAL DATA
Age: 28
Gender: Male
EDUCATIONAL BACKGROUND
54
CURRICULUM VITAE
PERSONAL DATA
Age: 22
Gender: Female
EDUCATIONAL BACKGROUND
55