1

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

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 performs an essential part in a life of every single Filipino. However,

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

businessmen of this country in the near future.

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

eat a more satisfying food.

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

businessmen of this country.

 3

Statement of the Problem

The researchers’ goal is to know the factors affecting the meal price preferences

of students in a private school. The researchers will be distributing questionnaires to find

answers. Specifically, the study aims to answer the following queries.

1. What is the demographic profile of the students in terms of:

1.1 Sex

1.2 Allowance per day

1.3 Allotted budget for lunch?

2. What are the factors affecting the budget for lunch of the students in terms of:

2.1 Quality of the food

2.2 Quantity of the food

2.3 Peers

2.4 Ambiance?

3. What is the possible output of the researchers to the students?

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

INPUT PROCESS OUTPUT

Distinguish the Evaluation of the Giving of leaflets to

demographic
profile of the
respondents
according to sex,
allowance per day
and alloted budget
for lunch.
Distinguish the
factors affecting
the budget for
lunch of students
based on the
quality of the food,
quantity of the
food, peers and
ambience.
demographic profile
of the respondents.
Analyzation of the
factors affecting the
meal price
preferences of
students in a private
school.
the restaurants or
eateries with the top
factors of the
students meal price
preference such as
tasty food, budget-
friendly pricing
range, a place that
students can
accomodate their
peers and the proper
sanitation of the
place.

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.

Peers affect the meal price preferences of the students.

Ambience affects the meal price preferences of the students.

Significance of the Study

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,

Carenderia or Eatery Owners and to the Future Researchers.

 5

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

their daily allowance regardless of its amount.

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

make better decisions for their children.

To the Restaurant, Carenderia or Eatery Owners

This study will be beneficial to the restaurant, carenderia or eatery owners

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

develop their business.

 6

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

customers with full consideration to their daily allowance. Since competition is a

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.

To the Future Researchers

This study will be beneficial to the future researchers in terms of having a

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.

Scope and Limitations

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,

Sacred Heart College where the researchers are currently studying.

Slovin’s Formula
N
n= 2
1+ Ne
533
n= 2
1+533(0.05)
n=229
Definition of Terms

Denotative

Affecting. Evoking a strong emotional response.

Factor. Something that helps produce or influence a result: one of the things that

cause something to happen.

Private School. Independent, non-governmental, privately funded or non-state

school.

Student. Primarily a person enrolled in a school or other educational institution.

Connotative

Meal Price Preference. The choice of food by considering the price and budget.
 8

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

In this chapter, the researchers gathered facts and information to support the

proposal of this research. It is important to have budgeting skills in order to survive

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

stability for students especially the graduating ones.

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

or her meal price preference.

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
 9

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

above manipulate the spending strategies of the customers.

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

consumers of snacks and beverages they purchase.

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.
 10

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

efficient meal purchasing.

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

significant difference regarding the meal price preference of different genders.

Related Studies

Austria, et al. (2013) conducted a study entitled Budgeting Practices of Selected

Students of College of Business and Accountancy at Manuel S. Enverga University

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

expenditure spent for food and is always deducted allowance of students.

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
 11

money a student is spending for food. The meal price preference of students reflects their

personal budgeting system and process.

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

preferences of the students considering the budgeting of allowance.

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

more money in food and school materials.

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

adolescence when peer acceptance becomes of critical importance to teens, social

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

influence on adolescent eating behavior. Through social reinforcement, for instance,

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

practice unhealthy eating behaviors.

 13

CHAPTER III

METHODOLOGY

Research Design

The researchers will conduct a descriptive research study concerning the

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

Sacred Heart College.

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

why they came up with the study.

 14

Sample and Population

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

researchers obtained 229 number of Grade 12 students, serving as the sample.

Slovin’s Formula

N
n= 2
1+ Ne
533
n= 2
1+533(0.05)
n=229
Research Instrument

The researchers prepare a self-devised questionnaire pertinent to the study. The

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

questionnaire will be used during the interaction with the respondents.

Data Gathering Procedure

The researchers followed procedures in carrying out this study:

 15

First, the researchers made a self-devised questionnaire related to the study.

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

for the corrections regarding the interpretation of data.

Statistical Treatment of Data

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

attain the information needed for this research study.

Formulas:

1. Slovin’s Formula

N
n=
1+ Ne2
Legend:
n= sample size
N= population size
e= margin of error

2. Likert Formula
Legend:
 16

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)

3. Weighted Average Mean (WAM)

WAM=
∑ fw
N

Legend:

WAM= Weighted Average Mean

∑ fw = summation of the product of frequency and weight

N= total number of respondents

f = frequency

Application:

1. SPSSInc

Sex

Frequency Percent Valid Percent Cumulative Percent

Valid Male 89 38.9 38.9 38.9

Female 140 61.1 61.1 100.0

Total 229 100.0 100.0

 17

Quality of the Food No.1

Frequency Percent Valid Percent Cumulative Percent

Valid SD 2 .9 .9 .9

D 15 6.6 6.6 7.4

A 78 34.1 34.1 41.5

SA 134 58.5 58.5 100.0

Total 229 100.0 100.0

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

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

Price Preference of Students in a Private School.

Part I: Demographic Profile of the Respondents

38.9
Male
61.1 % Female
%
 18

Figure 1: Demographic Profile of the Respondents According to Sex

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: Demographic Profile of the Respondents According to Daily Allowance

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
 19

229 respondents while the daily allowance group PHP 50 and below posts the lowest

percentage of 1.3% or 3 of the total 229 respondents.

The other daily allowance groups posted the following frequencies with

corresponding percentage: 60 or 26.2% for daily allowance group PHP 51 to 100; 45 or

19.7% for daily allowance group 151 to 200; 34 or 14.8% for daily allowance group PHP

201 and above.

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

prohibitively expensive. No nutritional guidelines or recommendations can ignore that

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

students depend on the provided allowance.

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: Demographic Profile of the Respondents According to Budget for Lunch

 20

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

total 229 respondents.

The other budget for lunch groups posted the following frequencies with

corresponding percentage: 53 or 23.1% for daily allowance group PHP 31 to 45; 25 or

10.9% for daily allowance group PHP 76 and above.

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

a higher quality food.

Part II: Factors Affecting the Meal Price Preference of Students in a Private School

Table 1: Quality of the Food

Indicators Frequency WAM Value

Distribution Description
4 3 2 1
1. I consider the taste of the food 134 78 15 2 3.5 SA
before picking the meal.
2. I consider the presentation of the 77 99 48 5 3.08 A
food before picking the meal.
3. I consider my level of satisfaction 96 107 23 3 3.29 SA
before choosing a meal.
4. I consider the nutrition content of the 78 91 48 12 3.03 A
food before picking the meal.
5. I consider what is “on-trend” before 43 57 89 40 2.45 D
 21

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

corresponding value descriptions: The consideration of the level of satisfaction of the

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

implies that it was agreed by the students.

Food choices are also influenced by personal or individual factors such as

appearance, aroma, texture, taste and the level of nutritional knowledge. Many

researchers have found a positive relationship between the individual factors and food

choices. In a focus group research Sztainer et al. (2017) on American adolescents

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.

Table 2: Quantity of the Food

Indicators Frequency WAM Value

Distribution Description
4 3 2 1
1. I consider the pricing range of the 134 74 18 3 3.48 SA
food before picking the meal.
2. I compare the amount of servings 102 97 25 5 3.29 SA
from different restaurants or eateries
before picking the meal.
3. I consider the amount of rice served 93 86 45 5 3.17 A
from different restaurants or eateries
before picking the meal.
4. I consider the amount of dish served 99 89 38 3 3.24 A
from different restaurants or eateries
before picking the meal.
5. I consider the freebies you can get 55 76 68 30 2.68 A
from different restaurants or eateries
before picking the meal.
Sub-Total WAM 3.17 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 2 shows the result of the factors affecting the meal price preference of the

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
 23

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

that it was agreed by the students.

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

Indicators Frequency WAM Value

Distribution Description
4 3 2 1
1. I eat the kind of food that my peers 46 91 69 23 2.7 A
like to eat.
2. I eat in a place where my peers like 45 124 49 11 2.89 A
to eat.
3. I prepare the type of meal or dish 35 109 74 11 2.73 A
that my peers have prepared.
4. I eat in a place wherein all my peers 66 118 37 8 3.06 A
can be accommodated.
5. I depend my decision on picking a 39 87 72 31 2.59 A
meal to my peers.
Sub-Total WAM 2.79 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 3 shows the result of the factors affecting the meal price preference of the

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

adolescence when peer acceptance becomes of critical importance to teens, social

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

influence on adolescent eating behavior. Through social reinforcement, for instance,

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

practice unhealthy eating behaviors.

 26

Table 1.4: Ambience

Indicators Frequency WAM Value

Distribution Description
4 3 2 1
1. I consider the comfort of the space 108 105 14 2 3.39 SA
before dining in a certain eatery or
restaurant.
2. I consider the number of seats to be 97 101 29 2 3.28 SA
accommodated before dining in a
certain eatery or restaurant.
3. I consider the service of the crew 88 113 25 3 3.25 A
before dining in a certain eatery or
restaurant.
4. I consider the proper ventilation of 101 103 24 1 3.33 SA
the space before dining in a certain
eatery or restaurant.
5. I consider the proper sanitation of 131 77 19 2 3.47 SA
the space before dining in a certain
eatery or restaurant.
Sub-Total WAM 3.34 SA
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 1.4 shows the result of the factors affecting the meal price preference of the

respondent in terms of ambience. This table presents the frequency and the Weighted

Average Mean (WAM) average mean with the corresponding value description. The

consideration of proper sanitation of the space before dining in a certain eatery or

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

consideration of the number of seats to be accommodated before dining in a certain

eatery or restaurant got a Weighted Average Mean (WAM) of 3.28 which implies that it

was strongly agreed by the students.

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

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

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

allowance of PHP 0 to 50, 26.2% or 60 students have an allowance of

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,

in terms of allotted budget for lunch, 10 % or 23 respondents spends PHP 15 to

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

students spends PHP 76 and above.

 29

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

gathered a WAM of 3.5 with a value description of Strongly Agree, the

presentation of the food gathered a WAM of 3.08 with a value description of

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

a value description Agree, considering what is trend on food gathered a WAM of

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

description Strongly Agree, the amount of servings from different restaurants or

eateries gathered a WAM of 3.29 with a value description Strongly Agree,

considering the amount of rice served from different restaurants or eateries

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

restaurants or eateries gathered a WAM of 2.68 with a value description Agree. In

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

WAM of 3.06 with a value description Agree, depending their decision on

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

in a certain eatery or restaurant gathered a WAM of 3.39 with a value description

of Strongly Agree, considering the number of seats to be accommodated before

dining in a certain eatery or restaurant gathered a WAM of 3.28 with a value

description Strongly Agree, considering the service of the crew before dining in a

certain eatery or restaurant gathered a WAM of 3.25 with a value description of

Agree, considering the proper ventilation of the space before dining in a certain

eatery or restaurant gathered a WAM of 3.33 with a value description of Strongly

Agree, considering the proper sanitation of the space before dining in a certain

eatery or restaurant gathered a WAM of 3.47 with a value description Strongly

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

the students have a budget of 46-60 pesos for lunch.

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

space before dining in a certain eatery or restaurant.

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

improve their child for the better.

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

quality of food and service to their student customers.

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

the business world.

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

quantitative research is repeatable.