CHAPTER III

METHODOLOGY OF THE STUDY

The chapter includes the specific procedures or techniques used to gather

data. This chapter of the study also presents the methodology of the study which

includes the data collection methods, sampling design, and the method of data

analysis. It is about how a researcher systematically designs a study to ensure

valid and reliable results that address the research aims and objectives.

3.1 METHODS AND TECHNIQUES

The method and techniques is a systematic and scientific procedure of data

Collection, compilation, analysis, interpretation, and implication pertaining to any

business problem.

According to Fox, W and Bayat M. S. (2007) descriptive method is aimed

at casting light on current issues or problems through a process of data collection

that enables them to describe the situation more completely than was possible

without employing this method. This method used to collect all the data needed in

this study.

Researchers use Quota Sampling because they don't have a specific target

market. Anybody can be their potential customer regardless if it is a Worker,

Student, Children, etc. After gathering the results, researchers segregate them.
 And the results is most of them are into the cafe. After the survey,

researchers ask the technical if it is feasible. And the coffee shop is approved by

the technical. Before the researchers conduct the survey 2, they also asked the

statistician if the questions are appropriate.

Researchers follow their statistician to have appropriate questions. After

the approval, the researchers make sure that respondents will understand the

purpose and the significance of their study. The researchers gave the

questionnaires on certain amount of people for our study. The proponents used the

descriptive type of research in order to gather data from the potential.

3.2 POPULATION AND SAMPLE OF THE STUDY

The Sampling method that being used is Quota Sampling because the

researchers need to have the total respondents of 300 people, these respondents

contains 100 from Bulacan, 100 from Manila and 100 from Pampanga.

3.3 INSTRUMENT OF THE STUDY

The researcher used a survey type questionnaire for them to analyze their

respondent’s opinion. It uses to gather different types of preferences from

different people. It is a survey through link which has 4 choices on the 1st survey

and 10 questions on the second. The Bean bag wins on the first survey. The

second survey includes places, price range, availability, offers etc. The

researchers Statistician validated the survey. It helps us to analyze more from

potential customer’s opinion. Researchers made the survey through link/page;

they can't go outside because of the ordinance and the virus.

3.4 DATA PROCESSING AND STATISTICAL TREATMENT

The data gathered from the survey that was conducted by the proponents

was tallied and statistically computed using the simple frequency and percentage.

In computing the percentage, the proponents used the formula shown below.

P=F/N*100

Wherein:

P = percentage

F = frequency

N = Total number of the respondents

100 = constant to get an exact percentage

The proponents also use ranking every respondent’s rank the choices

according to their reference, where (1) is the highest. After getting the data of the

respondent’s choices, the proponents sum up the total where in the least total rank

score were obtained. The proponents acquired the highest to lowest ranks.

CHAPTER IV
 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter shows the data analysis and the interpretation of the

conducted survey answered by the respondents living in the Bulacan, Manila and

Pampangga Area. The purpose of the study is to determine if the market really

needs the business.

TABLE 4.1

 The respondents preferred to use loyalty cards.

CHOICES FREQUENCY PERCENTAGE

Yes 293 97.6%
No 7 2.3%
TOTAL 300 100%

Table 4.1 shows that most of the respondent’s answers yes at the

percentage of 97.6 % and 2.3 % answers no. It can be implemented also even if

2.3% of the respondents answer no. The Café will offer Loyaltyfor often visit of

the customers.

TABLE 4.2

 The amount that the respondents spend for visiting Bean Bag Café.
 CHOICES FREQUENCY PERCENTAGE
Php 100-150 189 63%
Php 151-200 99 33%
Php 201-300 12 4%
TOTAL 300 100%

Table 4.2 shows that 63% of the respondents answers are willing to spend

Php100 to 150, 33% chooses Php151 to 200 and 4% are willing to spend Php201

to 300 for the food and drinks. The researchers will use the result of the Survey 2

for the pricing of the products.

TABLE 4.3

•The time that the respondents preferred to visit Bean Bag Café.

CHOICES FREQUENCY PERCENTAGE

8am-11am 72 24%
12nn-3pm 89 29.7%
3pm-7pm 139 46.3%
 TOTAL 300 100%

Table 4.3 shows that 24% of the respondents answer 8am-11am choose

this time of visit in the café, 29.7% answers 12nn-3pm and 46.3% answers 3pm-

7pm. The effect of this to the decision of the café is it can be the basis what time

the Café can operate. And even if the majority of the answers are 3pm-7pm the

business can also choose to open the café starts at 8am-11am.

TABLE 4.4

•Drinks that the respondents preferred for their refreshments.

CHOICES FREQUENCY PERCENTAGE

Milkshake 104 34.7%

Fresh Fruit Juices 64 21.3%

Variety of coffee 132 44%

 TOTAL 300 100%

Table 4.4 show that 34.7% of the respondents answers Milkshake as

refreshment, 21.3% answers Fresh Fruit Juices and the majority of the answers are

44% which is Variety of coffee. The Café will offer Different kinds of Milkshake

and Variety of Coffee.

TABLE 4.5
 Pastry product that the respondents preferred to eat.

CHOICES FREQUENCY PERCENTAGE

Bread 100 33.3%

Cinnamon Roll 97 32.3%

 Cakes 103 34.3%

Total 300 100%

Table 4.5 shows that the respondent’s answers 33.3% preferred bread,

32.3% answers Cinnamon roll and 34.3% as the majority answer of the

respondents. The purpose of these is that the café can identify what are the foods

they can offer to their possible customers. Based on the highest percentage The

café will offer All Breads, Cinnamon Roll And cakes because of the Demand in

the result of the survey.

TABLE 4.6

 The café offers online services.

 CHOICES FREQUENCY PERCENTAGE

Yes 293 97.7%

No 7 2.3%

Total 300 100%

Table 4.6 shows that 97.7% which is majority of the answers chooses yes

and 2.3% answers no. since this time of pandemic all people prefer online services

because it has no hassle go to outside. And maybe the 2.3% answer the answer

doesn’t want to just eat inside their house because of the long period of quarantine

the already experience. The Café also offers Delivery Service because of the

Pandemic.

TABLE 4.7
 How often that the respondents go to a Café.

CHOICES FREQUENCY PERCENTAGE

Once a Month 119 39.7%

Twice a Month 144 48%

 Thrice a Month 37 12.3%

TOTAL 300 100%

Table 4.7 shows that 39.7% of the respondents answer once a month, 48%

for twice a month and 12.3% thrice a month. This statement will give the café

how many customers will go every month. Twice a month is what the respondents

answer and with that the Café will provide better service from the customers to

come back.

TABLE 4.8
 Respondents that first time to hear a themed café using Bean Bag Chair.

CHOICES FREQUENCY PERCENTAGE

Yes 281 93.7%

 No 19 6.3%

TOTAL 300 100%

Table 4.8 shows that 93.7% of the respondents answer yes and 6.3%

answers no. It shows that most of the respondents are their first time to hear this

kind of themed café. Since it is their first time to hear bean bag café That is why

the researchers wants to pursue this business.

TABLE 4.9
 The respondents preferred to eat.

CHOICES FREQUENCY PERCENTAGE

 Rice meals 50 16.7%

Nachos 74 24.7%

Fries and burger 176 58.6%

Total 300 100%

Table 4.9 shows that 16.7% answers Rice meals, 24.7% answers Nachos

and 58.6% answers Fries and Burgers. And this food can be all offered in the café

even if the majority of the answers are for fries and burger. The café will offer

Fries and Burgers But also Offer Rice meals and Nachos for the customers to

choose what they want.

TABLE 4.10

 Respondents flatform that usually use to look for new café

 CHOICES FREQUENCY PERCENTAGE

Social media 231 77%

Word of mouth 44 14.7%

Flyers 25 8.3%

TOTAL 300 100%

Table 4.10 shows that 77% answers social media, 14.7% answers word of

mouth, 8.3% answers Flyers as a flatform of how respondents know about some

new café. Social media has the majority answers the researcher will use Face

book page , instagram post. Since we are facing this pandemic now it is not

possible to use the word of mouth and Flyers.

Validated by:

RAYMOND S. TIGOL MICHELLE QUIAMBAO

TECHNICAL ADVISER ENGLISH ADVISER