Chapter III

RESEARCH METHODOLOGY

Research Design

The researchers made use of the descriptive correlation method in

performing the research. This method was used in gathering facts on the

profile of the respondents, on their assessment on bartending knowledge and

the discipline towards alcohol beverages. Moreover, descriptive-correlation

was used to show the relationship between the respondents’ assessment on

bartending knowledge and the discipline towards alcoholic beverages.

The descriptive correlation method is aimed at describing the nature of

a situation as it exists at the time of the study and exploring the causes of a

particular phenomenon. It is also a fact-finding or information gathering with

analytical interpretations. The descriptive method is concerned with

conditions or relationships that exist, practices that prevail, and effects that

are being felt or trends that are developing. The descriptive method also

involves hypothesis formulation and testing, uses logical inductive methods

to arrive at generalizations, and often employs methods of randomization so

that error may be estimated when referring to population characteristics.

(Travers, 1988:109, as cited by Bantayan, 2003)

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Aquino, as cited by Ocampo (2007), asserts that the descriptive

method is something more and beyond just data gathering. The true

meaning of the data collected should be reported from the point of view,

objectives, and the basic assumptions of the study. Facts obtained may be

accurate expressions of central tendency, deviation, or correlations but the

report is not a research unless discussion of the data is carried out up to the

level of adequate interpretation.

According to Adanza and Martines (2002), the descriptive research

method is tenable if the collection of data is for the purpose of describing

existing conditions or situations, objectives or people without their being

influenced by the investigation. It also uses hypotheses to answer the

questions concerning the current status of the study.

Research Environment

This study was conducted at Nueva Vizcaya State University –

Bambang campus.

Nueva Vizcaya State University is dedicated to academic excellence

with a commitment for the holistic development of the individual and the

society. Founded in 1961 under the provision of Republic Act (RA) 5363,

Nueva Vizcaya State University us known for its excellence in science and

technology and its passion for extensive research and community

involvement.
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With its mission to develop an empowered, productive and morally

upright citizenry through high quality, innovative, and relevant instruction,

research, extension, and entrepreneurship programs adhering to

international standards, Nueva Vizcaya State University is envisioned to be a

premiere university in a global community.

Nueva Vizcaya State University focused its goals on the four (4) major

functions of a state university as follows: (1) Advanced Education and Higher

Education Services. To adapt and address itself as a functional learning

center for innovative programs as a model institution and enabling its

graduates to be empowered and globally competitive through the provision of

undergraduate and graduate education which meets international standards

of quality and excellence. (2) Research and Development and Extension. To

generate, verify, package, and promote better and new technologies for

adoption and commercialization. (3) Business Affairs and Resource

Generation. To interface the academic, research, development, and

extension and administrative systems and services for viable income

generating projects/livelihood programs. (4) General Administrative and

Support Services. To deliver responsive, relevant and quality services by

ensuring the highest level of clientele satisfaction and complying with ethical

and regulatory standards.

The NVSU has two campuses: Bayombong and Bambang which offer

fifty-four (54) course. Bambang in itself has twenty-one (21) course. The
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university courses composed of two-year, four-year, and fifth-year degree

courses including Masters and Doctorate degrees. It has 4 departments

namely College of Arts and Sciences, College of Engineering, College of

Industrial Technology and College of Teacher Education (nvsu.edu).

This research undertaking holds at the College of Industrial

Technology. One of the programs that College of Industrial Technology offers

is the Bachelor of Science in Hotel and Restaurant Management.

Furthermore, it has a friendly and inclusive atmosphere that sees the

students to be well-equipped in their hospitality and tourism careers.

Curriculum and instruction of the program are experience bound all

responsive to trends in the said industry.

Respondents of the Study

The respondents of this study were the third year and fourth year

Bachelor of Science in Hotel and Restaurant Management of Nueva Vizcaya

State University-Bambang campus. The table shows the frequency and

percentage distribution of the respondents.

Table 1

Frequency and Percentage Distribution of the Respondents

Year Level Population Frequency (f) Percentage (%)
Third Year 18 18 100.00
Fourth Year 37 37 100.00
Total 55 55 100.00

Data Gathering Instrument

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The instrument will be used to elicit information was a questionnaire.

The questionnaire was divided into two parts.

Respondent’s Profile Questionnaire. This questionnaire, a 3-item

instrument, was developed to gather information in terms of age, gender, and

year level.

Bartending Self-Discipline. This instrument consists of ten (10)

indicators which was adapted from the previous study of Mason (2016). After

which, it was presented to the panel members and subject teachers for

modification to suit the study. It consists of 9 items to measure the

respondents’ level of bartending self-discipline.

Bartending Skills and Competencies. This instrument consists of

four (4) categories namely clean bar areas, operate bars, prepare and mix

cocktails and non-alcoholic concoctions and provide basic wine service. This

was adopted from the Bartending National Certificate II of Technical

Education and Skills Development Authority (TESDA).

The evaluation of the respondents on the level of bartending self-

discipline, skills and competencies will be interpreted using the following

response categories with their qualitative description:

Scale Range Qualitative Description

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4 3.25-4.00 Always
3 2.50-3.24 Often
2 1.75-2.49 Sometimes
1 1.00-1.74 Never

Data Gathering Procedure

Initially, the researchers requested permission from the president of

the college, through channel, to conduct this study. When permission was

granted, the following steps were undertaken to ensure proper and accurate

collection of data relevant to study as follows:

The variables were identified into independent and dependent

variables. The research instruments to measure the independent and

dependent variables were accessed, and were slightly modified to suit the

study. After the instrument was prepared, the researchers approved the dean

of the Hotel and Restaurant Management to ask permission to administer the

instrument to the respondents. The request was granted on condition that the

activity did not descript classes. The researchers explained the purpose of

the study and gave instructions to ensure that all the items in the

questionnaire were properly answered. After the administration of the test,

the questionnaires were retrieved. The responses were tallied in a

worksheet, scored, computed and subjects to statistical treatment.

Statistical Treatment of Data

The statistical tools to treat the data were:

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Frequency and Percentage were used to determine the

demographic profile of the respondents in terms of age, gender and year

level.

Weighted Mean was used to measure the respondent’s level of

bartending self-discipline, skills and competencies.

Independent Sample T-Test was used to test the differences in the

respondent’s level of bartending self-discipline, skills and competencies

when grouped according to sex and year level.

Analysis of Variance (ANOVA) was used to test the differences in

the respondent’s level of bartending self-discipline, skills and competencies

when grouped according to age.

Pearson Product Moment Correlation Coefficient was used to

determine the correlation between the respondent’s level of bartending self-

discipline and bartending skills and competencies.