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The Problem and Its Background
The Problem and Its Background
CHAPTER I
In this chapter, the problem, main objective and purpose of this study will be
presented. The concept of this research will be discuss and described through a graph
Introduction
education in the Philippines is a little bit pricy. The allowance that every student receives
may be insufficient if not spent properly during daily or weekly basis. Therefore, using it
properly is an important key to make each allowance sufficient for the expenses of the
students. In connection with this, almost all schools in Philippines have lunch break
wherein meal preference of students differs from each student. Choosing what type of
food to eat may seem easy. A person just needs to pick the desired dish, purchase it and
then take it in. However, there are factors to be considered when it comes to meal
preference. Different factors matter, but the one of most important things to be
considered is its price in which these results to the variation of meal price preference. In
connection with this, lunch of students has a great part of part of their allowances wherein
different factors were considered as to how they spend money for meal. The main
objective and purpose of this study is to describe the allowance and budget for meal of
Grade 12 students in Sacred Heart College. This study is also beneficial to the researchers
since this study will give out ideas about food business and how to attract students as
customers with full consideration to their daily allowance. Furthermore, this research is a
2
mini preparation regarding decision making, a major catalyst for being a good and wise
Philstar Global (2018) mentioned in one article about the student named John
Albert Pagunasan and his difficulty in saving more money because his favorite eatery has
increased the price of foods that it offers. In addition, the student did say that he could not
order using lesser amount of money since its equivalent is also lesser amount of serving.
This greatly showed how prices of meal affect the budgeting system of every student.
In connection with this, Velasco (2014) wrote about how students are no longer
limited to lutong bahay as their only lunch options. Students are now considering
restaurants and fast food chains as choice for lunch. In this article, it can be seen how
students differ from perceptions about what is more important, to save more money or to
The main objective and purpose of this study is to know the factors affecting the
meal price preferences of students in a private school. The researchers will be conducting
survey specifically, distributing questionnaires. This study will be a lot beneficial. One
example is the researchers themselves since they will be in a food business someday.
Through this research, they will be given an idea about how to attract students as
customers with full consideration to their daily allowance. Furthermore, this research is a
mini preparation regarding decision making, a major catalyst for being a good and wise
The researchers’ goal is to know the factors affecting the meal price preferences
1.1 Sex
2. What are the factors affecting the budget for lunch of the students in terms of:
2.3 Peers
2.4 Ambiance?
Conceptual Framework
This graph shows the concept of the research mainly: input, process and output.
Input is the researchers’ goals. Process is what the researchers will do in order to attain
these goals. Lastly, output is what the researchers will do after this research study.
4
Hypothesis
The quality of the food affects the meal price preferences of the students.
The quantity of the food affects the meal price preferences of the students.
This study entitled, Factors Affecting the Meal Price Preferences of Students in
Private School aim to benefit the researchers themselves. Furthermore, the results of this
study will also be beneficial to the Respondents, to the Parents, To the Restaurant,
To the Respondents
This study will be beneficial to the respondents since they will have ideas
whether they spend their daily allowance in a reasonable way. They will also have
an idea about how much these different factors affect the meal price preference of
other students. They will also have a realization on how others are able to budget
To the Parents
This study will be beneficial to the parents since they will have knowledge
regarding the factors that affect the meal price preference of their children. Also,
parents will be given the knowledge on what their children prefer when they
choose the food to eat and whether the amount daily allowance does suffice their
child’s meal price preference. Through this, parents will give some insights to
because they will be the one who will accept the output of this study. This will be
a lot beneficial in a way that they will have an idea about what are the factors
affecting the students’ meal price preferences which will be used to further
To the Researchers
This study will be beneficial to the researchers themselves since they will
be given some ideas about food business someday and how to attract students as
big issue in the world of business, they can rely to this study to be able to create
set of meals with affordable price and to cope up with existing food business.
chance to view the different aspects of this study that needed to dig further like
why students consider the taste of food more than its nutrition over the comfort
that they are feeling while eating in the dining place or if the comfort is more
considered over the nutrition of the food chosen. They will also have a chance to
repeat the study and have different result over different period of time.
The study centers on the Factors Affecting the Meal Price Preference of Students
in Private School. Specifically, the Grade 12 students were the chosen respondents.
However, it is only limited to those Grade 12 students who neither packed their lunch nor
go home and cook. The remaining students have a total number of 229 students. Using
the Slovin’s formula, there are 533 Grade 12 students who will receive the
questionnaires. The 229 Grade 12 students will answer the questionnaires prepared by the
researchers. These questionnaires will help in gathering information needed for the study.
The study will be conducted within three (3) months, from months of September to
7
November 2018. Lastly, this study will be conducted in private school particularly,
Slovin’s Formula
N
n= 2
1+ Ne
533
n= 2
1+533(0.05)
n=229
Definition of Terms
Denotative
Factor. Something that helps produce or influence a result: one of the things that
school.
Connotative
Meal Price Preference. The choice of food by considering the price and budget.
8
CHAPTER II
In this chapter, the researchers gathered facts and information to support the
paying different requirements in school. Allowance that every student receives may be
insufficient if it’s not used properly. Therefore, saving is a key to achieve financial
Related Literature
Nagler (2013) stated that daily needs include food, clothing, and household. These
three basic needs take the largest part in our allowance either daily, weekly, monthly or
annually. Meaning, basic needs are flexible, amount spent for these expenditures are
based on the amount of money that someone has and how he or she can spend. Basically,
the researchers want to prove that the amount of daily allowance of a student affects his
This was supported by Salvatore (2011), consumers’ tastes can be related to the
utility concepts or indifference curves. The consumer is the basic economic unit that
determines which commodities are purchased and in what quantities. This study shows
the limitations on how to spend money over goods while considering the price of specific
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commodities. The researchers link this study regarding the fact that the allowance of the
respondents also has to base to the economic pricing of the products in the environment.
The researchers want to show that the preference of the students is affected and limited
by the price of products they need to accommodate. Limitations as defined on the study
Fay (2018), said that food expenses can wreak a budget if a busy student eats out
regularly. The best way to keep food costs from sending a person deeper into debt is to
prepare their own meals as often as possible because the average restaurant meal costs
big. Most establishment charge a 300% mark up on food. Students are also huge
In connection with this, Tan (2015) stated that food got the first place that people
do to consider while budgeting. People could not avoid themselves to eat but through
budgeting, they will have the chance to be practical whether what food is reasonable
enough to be bought.
This is connected to Burek (2018) upon his article when he said that it would not
always be fun when people are cutting out daily Starbucks but when one was once stick
with the plan, people would not want to go back to their daily Starbucks order.
Guidelines for an effective budgeting such as keeping track on where money goes, try
boosting balance, cut some unnecessary expenses, only buy the food that is need and
avoid buying not essential snacks, be aware of the affordability and plan ahead to avoid
shortage of allowance.
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Salvador (2016) sums it up as he wrote on his article about how teens considered
money nowadays as limitless and think of their parents as automated teller machines.
Teens are fond of spending too much money by shopping and going out. This clearly
shows that proper budgeting is needed for the allowance to be sustainable for much more
Richard (2011) found out that in terms of allowance, females tend to have more
budget monthly than those of the males. Also, in this study, he has found out that even
though females tend to have more budget than males, males have higher amount of
expenses spent in daily meal. This clearly shows how that gender seemed to have an
effect for the allotted budget for meal. The researchers want to prove that there is a
Related Studies
Foundation, Lucena City and found out that their respondents spends an average of PHP
41.32 for food and this amount got the highest percentage in the daily allowance of the
respondents. In accordance, the study is related for it clearly depicts the great part of
The study of Aureada, et al. (2014) found out through their study that CBA
students spend an average of PHP 48.48 daily for food. The said amount was relatively
higher than the other expenditures of the respondents. This statement supports the main
point of the researchers of this study that budgeting has something to do with how much
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money a student is spending for food. The meal price preference of students reflects their
Galperti (2016) supported this when he once said that personal budgeting is a
pervasive part of consumer behavior. Personal budgeting denotes the practice of grouping
expenditures into categories and constraining each with an implicit or explicit spending
limit that applies to a specific time of period. It shows that the use of good-specific
budgets depends on the combination of a demand for need and essentials of the
respondents and the demand for elasticity of budget considering the price of meals or
another expenses. This study needs to explain the direct connection between meal
This study was supported by De Guzman, et al. (2018) when they found out that
students learn to save money since the requirements in school are getting costly and at the
same time, they want to buy something for themselves. This is the reason why, budgeting
of allowance becomes essential in everyday life. The article shows that prices of
commodities are getting higher and in response, students must know how to spend money
wisely. Also, in findings, they have concluded that the majority of the students spend
Stroebele (2012) found out on her conducted study Eating takes place in a context
of environmental stimuli known as ambience. Various external factors such as social and
physical surroundings, including the presence of other people and sound, temperature,
smell, color, time, and distraction affect food intake and food choice. Food variables such
as the temperature, smell, and color of the food also influence food intake and choice
12
differently. Changes in intake can be detected with different levels of the number of
people present, food accessibility, eating locations, food color, ambient temperatures and
lighting, and temperature of foods, smell of food, time of consumption, and ambient
sounds. However, the influence of ambience on nutritional health is not fully understood.
This research study summarizes the ambient influences when it comes to food intake and
food choice.
David (2018) supported this through conducting a study that explains about
pressures can play a major role on eating behaviors. While results from research studies
have been inconsistent, several models have been proposed to explain the role of peer
peers may indirectly bolster the idea of the “ideal” thin body shape, thereby pressuring
teens to skip meals or diet. Students may also imitate the behaviors of their peers who
CHAPTER III
METHODOLOGY
Research Design
allowance and budget of Grade 12 students in Sacred Heart College. Specifically, survey
will be used to gather information from the group of Grade 12 students by selecting and
studying samples. The researchers will distribute questionnaires to obtain enough data
that will be used for the study. The data gathered will undergo interpretation and analysis
that will give a clear description on the allowance and budget of Grade 12 students in
Research Locale
The study will be conducted in a selected school in the city of Lucena. The chosen
school is Sacred Heart College. The institution is located in 1 Merchan Street, Lucena
City. Sacred Heart College is the oldest Catholic institution and promotes business
courses like BSBA and BSBM. The institution was built on April 27, 1884. Sacred Heart
College was chosen because the researchers themselves are currently studying in the said
school. The researchers want to perform the study in the institution wherein they acquired
all the lessons about Accountancy, Business and Management, the three main reasons
The researchers will choose respondents from Sacred Heart College. The chosen
respondents will be coming from the Senior High population, the Grade 12 students,
except those Grade 12 students who packed their lunch or students who go home and/or
cook, distinctively, consisting of 533 students. Using the Slovin’s Formula, the
Slovin’s Formula
N
n= 2
1+ Ne
533
n= 2
1+533(0.05)
n=229
Research Instrument
questionnaire was validated by the research adviser. There are two parts of the research:
(1) the demographic profile of the respondents in terms of their sex, allowance per day
and budget for lunch. (2) Factors affecting the meal price preferences of the respondents
in terms of quality of the food, quantity of the food, peers and ambience. This
Second, the researchers made a letter for the validators specifically, a business/commerce
teacher, a business/commerce student and a guidance counselor. After the validation, the
students made a letter to the research adviser and to the principal for the dissemination of
the questionnaires. After getting the permission to disseminate, the researchers distribute
the questionnaires and immediately gather them to collect the data to be analyzed,
tabulated, categorized and interpreted. In addition, the researchers ask two statisticians
The collected data will be interpreted by using statistical tables and graphs to
briefly present information gathered. The application and formulas below were used to
Formulas:
1. Slovin’s Formula
N
n=
1+ Ne2
Legend:
n= sample size
N= population size
e= margin of error
2. Likert Formula
Legend:
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WAM=
∑ fw
N
Legend:
f = frequency
Application:
1. SPSSInc
Sex
Valid SD 2 .9 .9 .9
CHAPTER IV
In this chapter, the interpretation and analysis of the data gathered from the
instrument used in the study were presented. The results of this study are introduced by
using pie graphs and tables for a more organized and well-defined data.
The data gathered from the students of Sacred Heart College is divided into two
parts: Part I: Demographic Profile of the Respondents, Part II: Factors Affecting the Meal
38.9
Male
61.1 % Female
%
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Figure 1 shows the sex profile of the respondents, with the female group
posted the highest percentage of 61.1% or 140 of the total 229 respondents while the
male group posted lowest percentage of 38.9% or 89 of the total 229 respondents.
Richard (2011) supported this when he found out that in terms of allowance,
females tend to have more budget monthly than those of the males. Also, in this study, he
has found out that even though females tend to have more budget than males, males have
higher amount of expenses spent in daily meal. This clearly shows how that gender
seemed to have an effect for the allotted budget for meal. The researchers want to prove
that there is a significant difference regarding the meal price preference of different
genders.
1.3%
PHP 50 and below
14.8% PHP 51-100
26.2% PHP 101-150
19.7% PHP 151-200
PHP 201 and above
38.0%
Figure 2 shows the daily allowance profile of the respondents. The daily
allowance group PHP 101 to 150 posts the highest percentage of 38% or 87 of the total
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229 respondents while the daily allowance group PHP 50 and below posts the lowest
The other daily allowance groups posted the following frequencies with
19.7% for daily allowance group 151 to 200; 34 or 14.8% for daily allowance group PHP
This was supported by Gustafson (2018) for most consumers, money foremost
determines what goes on their plate. Food is not cheap. High quality food can be
simple fact. This study confirms that allotted budget for meal is one of the things to give
an effect when it comes to choosing the type of food to eat. The money predicts the food
that will be presented on the plate which makes it clear that the meal preference of
10.0%
10.9%
PHP 15-30
10.0%
23.1% PHP 31-45
PHP 46-60
PHP 61-75
45.9% PHP 76 and above
Figure 3 shows the budget for lunch profile of the respondents. The daily
allowance budget for lunch group PHP 46 to 60 posts the highest percentage of 45.9% or
105 of the total 229 respondents while the budget for lunch group PHP 15 to 30 and
budget for lunch group PHP 61 to 75 posts the lowest percentage of 10% or 23 of the
The other budget for lunch groups posted the following frequencies with
This was supported by Wang (2012) where he stated that students who have small
pocket money all take meal in canteen at least for three days per week. Those who
seldom eat in canteen commonly have relatively higher pocket money. This reflects that
allowance influence food choice by means of the availability of the resources to purchase
Part II: Factors Affecting the Meal Price Preference of Students in a Private School
choosing a meal.
Sub-Total WAM 3.07 A
Legend:
3.26-4.00 Strongly Agree (SA) 2.51-3.25 Agree (A)
1.76-2.50 Disagree (D) 1.00-1.75 Strongly Disagree (SD)
Table 1 shows the result of the factors affecting the meal price preference of the
respondent in terms of quality of the food. This table presents the frequency and the
Weighted Average Mean (WAM) with the corresponding value description. The
consideration of the taste of the food before picking the meal got the highest Weighted
Average Mean (WAM) of 3.5 which implies that it was strongly agreed by the students.
On the other hand, the consideration of what is “on-trend” before choosing a meal got the
lowest Weighted Average Mean (WAM) of 2.45 which implies that it was disagreed by
the students. The other factors with the following Weighted Average Mean (WAM) and
respondent before choosing a meal got a Weighted Average Mean (WAM) of 3.29 which
implies that it was strongly agreed by the students; The consideration of the presentation
of the food before picking the meal got a Weighted Average Mean (WAM) of 3.08 which
implies that it was agreed by the students; The consideration of the nutrition content of
the food before picking the meal got a Weighted Average Mean (WAM) of 3.03 which
appearance, aroma, texture, taste and the level of nutritional knowledge. Many
researchers have found a positive relationship between the individual factors and food
identified that taste was mentioned most frequently and extensively when they talked
22
about why they ate specific foods. This shows how the quality of food affects the choice
of the customers.
respondent in terms of quantity of the food. This table presents the frequency and the
Weighted Average Mean (WAM) with the corresponding value description. The
consideration of the pricing range of the food before picking the meal got the highest
Weighted Average Mean (WAM) of 3.48 which implies that it was strongly agreed by
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the students. On the other hand, the consideration of the freebies that the respondent can
get from different restaurants or eateries before picking the meal got the lowest Weighted
Average Mean (WAM) of 2.68 which implies that it was agreed by the students. The
other factors with the following Weighted Average Mean (WAM) and corresponding
value descriptions: The comparing of the amount of servings from different restaurants or
eateries before picking the meal got a Weighted Average Mean (WAM) of 3.29 which
implies that it was strongly agreed by the students; The consideration of the amount of
dish served from different restaurants or eateries before picking the meal got a Weighted
Average Mean (WAM) of 3.24 which implies that it was agreed by the students; The
consideration of the nutrition amount of rice served from different restaurants or eateries
before picking the meal got a Weighted Average Mean (WAM) of 3.17 which implies
Philstar Global (2018) mentioned in one article about the student named John
Albert Pagunasan and his difficulty in saving more money because his favorite eatery has
increased the price of foods that it offers. In addition, the student did say that he could not
order using lesser amount of money since its equivalent is also lesser amount of serving.
This greatly showed how prices of meal affect the budgeting system of every student.
24
Table 3: Peers
respondent in terms of peers. This table presents the frequency and the Weighted Average
Mean (WAM) with the corresponding value description. The respondent eats in a place
wherein all her peers can be accommodated got the highest Weighted Average Mean
(WAM) of 3.06 which implies that it was agreed by the students. On the other hand, the
respondent depend their decision on picking a meal to her peers got the lowest Weighted
25
Average Mean (WAM) of 2.59 which implies that it was agreed by the students. The
other factors with the following Weighted Average Mean (WAM) and corresponding
value descriptions: The respondent eats in a place where her peers like to eat got a
Weighted Average Mean (WAM) of 2.89 which implies that it was agreed by the
students; The respondents prepare the type of meal or dish that her peers have prepared
got a Weighted Average Mean (WAM) of 2.73 which implies that it was agreed by the
students; The respondent eats the kind of food that her peers like to eat got a Weighted
Average Mean (WAM) of 2.7 which implies that it was agreed by the students.
David (2018) supported this through conducting a study that explains about
pressures can play a major role on eating behaviors. While results from research studies
have been inconsistent, several models have been proposed to explain the role of peer
peers may indirectly bolster the idea of the “ideal” thin body shape, thereby pressuring
teens to skip meals or diet. Students may also imitate the behaviors of their peers who
respondent in terms of ambience. This table presents the frequency and the Weighted
Average Mean (WAM) average mean with the corresponding value description. The
restaurant got the highest Weighted Average Mean (WAM) of 3.47 which implies that it
27
was strongly agreed by the students. On the other hand, the consideration of the service
of the crew before dining in a certain eatery or restaurant got the lowest Weighted
Average Mean (WAM) of 3.25 which implies that it was agreed by the students. The
other factors with the following Weighted Average Mean (WAM) and corresponding
value descriptions: The consideration of the comfort of the space before dining in a
certain eatery or restaurant got a Weighted Average Mean (WAM) of 3.39 which implies
that it was strongly agreed by the students; The consideration of the proper ventilation of
the space before dining in a certain eatery or restaurant got a Weighted Average Mean
(WAM) of 3.33 which implies that it was strongly agreed by the students; The
eatery or restaurant got a Weighted Average Mean (WAM) of 3.28 which implies that it
Stroebele (2012) found out on her conducted study Eating takes place in a context
of environmental stimuli known as ambience. Various external factors such as social and
physical surroundings, including the presence of other people and sound, temperature,
smell, color, time, and distraction affect food intake and food choice. Food variables such
as the temperature, smell, and color of the food also influence food intake and choice
differently. Changes in intake can be detected with different levels of the number of
people present, food accessibility, eating locations, food color, ambient temperatures and
lighting, and temperature of foods, smell of food, time of consumption, and ambient
sounds. However, the influence of ambience on nutritional health is not fully understood.
This research study summarizes the ambient influences when it comes to food intake and
food choice.
28
CHAPTER V
This chapter deals with the summary of findings, conclusions, and recommendations
based on data gathered, presented, analyzed, and interpreted in the previous chapter.
Summary of Findings
Based on the analysis made on the data gathered, the following findings are derived:
1. Based on the demographic profile of the students in term of sex, 61.1% or 140 out
of 229 respondents are girls while the remaining 38.9% which is equivalent to 89
students are male. In terms of allowance per day, 1.3% or 3 students have an
approximately PHP 51to 100, 38% or 87 students have an allowance of PHP 101
to 150, 19.7% or 45 students have an allowance of PHP 151-200 students and the
remaining 14.8% or 34 students have an allowance of PHP 201 and above. Lastly,
30, 23.1% or 53 students spends PHP 31to 45, 45.9% or 105 students spends PHP
46-60, 10% or 23 students spends PHP 61-75 and the remaining 10.9% or 25
2. Based on the data gathered, quality of the food, quantity of the food, peers, and
ambience affect the meal price preference of students in private school with
WAM of 3.07 and a value description of Agree, 3.17 and a value description of
Agree, 2.79 and a value description of Agree, and 3.34 and a value description of
Strongly Agree respectively. In terms of quality of the food, the taste of the food
Agree, the level of satisfaction gathered a WAM of 3.29 with a value description
of Strongly Agree, the nutrition content of the food gathered a WAM of 3.03 with
2.45 with a value description of Disagree. In terms of the quantity of the food,
considering the pricing range of the food gathered a WAM of 3.48 with a value
gathered a WAM of 3.17 with a value description Agree, considering the amount
of dish served from different restaurants or eateries gathered a WAM of 3.24 with
a value description Agree, considering the freebies they can get from different
terms of peers, the kind of food that their peers like to eat gathered a WAM of 2.7
with a value description Agree, the place where their peers like to eat gathered a
WAM of 2.89 with a value description Agree, preparing the type of meal or dish
that their peers have prepared gathered a WAM of 2.73 with a value description
30
Agree, eating in a place wherein all their peers can be accommodated gathered a
picking a meal to their peers gathered a WAM of 2.59 with a value description
Agree. In terms of ambience, considering the comfort of the space before dining
description Strongly Agree, considering the service of the crew before dining in a
Agree, considering the proper ventilation of the space before dining in a certain
Agree, considering the proper sanitation of the space before dining in a certain
Agree.
Conclusions
Based on the findings of the study, the following conclusions are made:
1. Based on the results, there are more female respondents than male respondents.
Most of the students have an allowance of 101-150 pesos per day. Lastly, most of
2. Based on the results, in terms of quality of the food, taste of the food is what most
students consider when picking a meal. While in terms of quantity of the food,
pricing range is what most students consider when picking a meal. In terms of
31
peers, most students eat in a place wherein all their peers can be accommodated.
Lastly, in terms of ambience, most students consider the proper sanitation of the
Recommendations
Based on the findings of the study, the following recommendations are made:
1. The respondents must consider that the majority of their population are having
their lunch for PHP 46-60 and in this range of price, they already put in their
minds the different factors that include quality of the food, quantity of the food,
peers and ambience. Thus, those with higher amount of meal price preference
must also consider the fact that others are contented with lower price and also
satisfied.
2. The parents should take in account that their child has a meal price preference of
his or her own thus, they must provide him or her the right amount of allowance
that can buy a certain food in a certain range of price that the child wants. Also,
through this study, parents should be able to comprehend about how their children
are managing their decisions in terms of foods and it is on their hands on how to
3. Eatery owners must consider the meal price preference of the students which in
this study was found as PHP 46-60. In the mentioned range, the students want the
food to have a good taste that is reasonable with its pricing range, enough space to
32
accommodate all their peers as well as the proper sanitation of the dining place.
These factors must be the focus of the eatery owners in terms of giving good
4. The researchers who are future businessmen of this country must keep in mind the
findings that have been gathered in this study in order to be competitive enough in
5. The future researchers should use this research study in order to generate deeper
conclusion about the factors that affect the meal price preference of students in a
different time or in different grade level. After all, research is evolving and