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“The Customers Perception in Increasing Price Value of Product in Selected Food

Establishments in Arayat, Pampanga”

A Research

Presented to the School of Hospitality Management

Holy Cross College

In Partial Fulfillment of the

Requirements for the Degree

Bachelor of Science in Hospitality Management

Espino, Ivan G.

Lim, Ara May M.

Lising, John Ace A.

Maniago, Pauline S.

Mendoza, Mary Joy S.

Tacderan, Jhon Denver P.

May 2024
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APPROVAL SHEET

This Hospitality Research “Customers Perception in Increasing Price Value of

Product in Selected Food Establishments in Arayat, Pampanga.” was prepared and
submitted by Mr. Ivan G. Espino, Ms. Ara May M. Lim, Mr. John Ace A. Lising,
Ms. Pauline S. Maniago, Ms. Mary Joy S. Mendoza and Mr. Jhon Denver P.
Tacderan in partial fulfillment of the requirements for the degree Bachelor of Science
in Hospitality Management is hereby recommended for acceptance and approval for
the oral examination.

JARAMIE G. MANALAYSAY, LPT, MBA

Instructor Adviser

PANEL OF EXAMINERS
Approved by the Committee of Oral Presentation Examiners in partial fulfillment of
the requirements for the Degree Bachelor of Science in Hospitality Management.

Chairman

Member Member

Approved and accepted in partial fulfillment of the requirements for the Degree
Bachelor of Science in Hospitality Management

JARAMIE G. MANALAYSAY, LPT, MBA

ACTING DEAN, SHM

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ACKNOWLEDGMENT
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TABLE OF CONTENTS

Title Page

Approval Sheet

Acknowledgement

CHAPTER I: INTRODUCTION

Background of the Study................................................................................................1

Review of Literature Review..........................................................................................5

Conceptual Framework.................................................................................................13

Statement of the Problem..............................................................................................14

CHAPTER II: METHODOLOGY OF THE STUDY

Research Design............................................................................................................15

Sampling and Participants.............................................................................................17

Instruments of the Study................................................................................................18

Data Collection Procedure.............................................................................................18

Ethical Considerations...................................................................................................21

CHAPTER III: RESULTS

Presentation, Analysis and Interpretation of Data.........................................................22

CHAPTER IV: DISCUSSION

Summary of Findings.....................................................................................................47

Conclusions....................................................................................................................50

Limitation of the Study...................................................................................................51

Recommendations and Directions for Future Research.................................................52

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References......................................................................................................................53

Appendices.....................................................................................................................58

Appendix A: Permission Letter......................................................................................58

Appendix B: Survey Questionnaire.................................................................................59

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CHAPTER Ⅰ

INTRODUCTION

Background of the Study

The Consumer perception is crucial feature that effect the customer decision-making

when buying products specifically in the casual restaurants. When customer consider

procuring a product, they have to consider the brand reputation, quality, and especially

the price. Related to the study of M. Sohaib, H. Tengyue, Q. Yu, et. Al. (2022)

consumers purchase intention is influenced by various factors, and consumer perception,

trust, and attitude have emerged as important factors in this regard.

However, the connection between price and value is not always simple. There

are customers that prefer the products with high price but with quality and value, on

the other hand, price increase may also be determined consumers as an indication of

more effectively value or quality. According to S. Ramachandran and S. R.

Basariyam (2020), today’s consumers are too smart to buy their needs through

various means. But before buying their needs, they go through various online sites

and social media review about product performances and price.

Consumer preferences in food establishments are constantly changing due to a

variety of factors, including lifestyle changes, growing health consciousness,

concerns about sustainability, and technological advancements.

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To maintain their competitiveness, food establishments must recognize that

consumer preferences are changing and adapt their offerings accordingly. According

to Lopez (2020), trends in restaurant menu innovation are continuously changing.

Since the pandemic, the way we eat has changed and this has also affected what we

expect out of restaurants. Consumer’s expectations have shifted to include things like

plant-based options, new bold flavors, and dietary-specific offerings, Adapting to

Changing Consumer Preferences: Trends in Restaurant Menu Innovation. In addition

to the study of Griffen (2020) and Nunes, Ordanini and Giambastiani (2021),

consumer preferences are constantly evolving in response to a multitude of different

factors. Today considerations such as lowering environmental impacts of food

production, climate change, improving health especially amid the pandemic,

awareness about food waste, concerns about animal welfare, rising incomes,

urbanization, and others are driving changes in consumer behavior and their food

preferences.

Moreover, according to K. Read (2023), convenience is key in our fast-paced

world. Filipinos are always on the go, and they appreciate food and beverages that

offer both taste and convenience. If you can provide on-the-go options that are

delicious and easy to consume, you'll definitely win over busy Filipino consumers.

Delivery APPs such as GrabFood or FoodPanda have gained massive popularity in

the last few years, as have any foods that make it easier to eat at home.
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One of the most important factors in businesses that need to be considered when

determining the price of their products is customer's insight of value. Consumers

analyze a product's value through comparisons of its features and cost. However,

customer dissatisfaction may arise from hiking the price without an equal increase in

perceived value and it might affect the reputation of the company.

In the Study of O. Dobos (2022), inflation can be explained simply as a price

increase that decreases the customer’s purchase power. It has been caused by a

conglomerate of reasons (pandemic, war, labor shortage, weather conditions), and it

affects almost every type of product. For this article, we will focus on inflation in the

restaurant industry. As restaurant food costs get bigger – produce being more

expensive and clients having less power to buy food, you could say the restaurant

business is being attacked on two fronts.

According to Hanson, Eva Maria (2023) The restaurant industry is facing dozens

of headwinds going into 2023, but the top of mind for restauranteurs are labor

concerns and food costs/combatting inflation. Moreover, Chojnacki (2023), 78% of

consumers plan to or already have cut overall spending on products due to inflation,

and 75% of those report that their reason for cutting spending is higher food costs. In

the study of A. Fradella (2022) states, Food prices have risen due to multiple factors

that have put upward pressure on costs along the food supply chain.

Furthermore, G. Dickinson (2023), restaurant operators nationwide are facing

surging inflation, with food prices continuing to rise. Experts say that supply chain

disruptions are one of the key factors driving up production costs, to combat the
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rising
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costs, increasing menu is often inevitable.

The primary objective of this research is to gather comprehensive data on the

customer perception in increasing price value of product in selected food

establishments in Arayat, Pampanga and identify what are the impacts of increasing

price value of product to the people of Arayat, Pampanga. This research aims to

analyze the perception of customers when it comes to increase value of products

mainly to their products they used to procure.

This study aims to contribute to the awareness of food establishment owners

regarding the potential consequences that may occur when they significantly increase

their product prices. It also aims to help consumers become aware of the

circumstances they might encounter when there is a sudden increase in the prices of

products and services. By gaining a deeper understanding of consumer preferences,

the challenges and problems can be avoided.

.
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Review of Related Literature

Customer Perception

On the other written blog of Osheen Jain (2022) What is customer perception?

Explains finding the right price often requires a trade-off between margin and price

perception. Brands may want to defeat competitors’ prices on all their products, but

that can often lead to losses because sales directly link to price perception. Instead

of trying to stay competitive across the board on all products, brands must identify

key value categories (KVCs) and key-value items (KPIs) whose prices buyers tend

to remember and price those products competitively. In this scenario, they can make

up for lowered prices on key products by fixing higher prices on other products.

Additionally, Shafrin Samsan (2023) says customer perception refers to how a

customer feels about a company. This includes their thoughts, emotions and

opinions related to a brand and its products or services. Customer perception can be

positive or negative. The customer perception process occurs when customers

interact with your brand, products or services. Customer perception is important

because consumers may be more likely to conduct business with companies, they

trust. Developing a positive relationship with customers can generate more leads

and sales, contributing to company success and longevity.

According to Barbara Castiglia (2022) Customer Perception of Pricing is

Hurting Quick Service Restaurant explains that the restaurant industry has evolved

and managed rapid changes over the past few years. To keep up to date today, there

are two words that QSR owners and operators need to know: Trading Down.
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Moreover,
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he said that the consumer perception of pricing is changing rapidly.

Sarah Chambers (2023) Customer Perception and How to manage it effectively

perception is everything. The way your customers perceive your company impacts

acquisition and retention — and it can even affect your ability to raise capital. In

other words, your success depends on creating a positive customer perception. Cindy

McGlynn (2023) Customer Perception states that businesses care about customer

perception because it directly impacts their bottom line. A negative turn in customer

opinion may not destroy your business, but it will almost certainly lead to lost

revenue, market share, and reputation.

Hyehyeon Baek and Kilsun Kim (2022) An Explanatory Study of Consumers

Perceptions of Products types and Factors Affecting Purchase Intentions in the

Subscription Economy, this study examined changes in consumer perceptions of

product types and purchase intentions when a subscription model is introduced for

products normally sold on a one-time basis.

Eojina Kim and Lian Tang (2020) The Role of Customer Behavior in Forming

perceived value at retaurants, With the increasing involvement of customers at

restaurants, their behaviors have become an indispensable part in formation of

perceptions of value. Sharma et. Al, (2020) Research on Food Perception

Regarding Traditional Food Products of Romania, consumers’ perception of food is

influenced by a variety of factors, such as the residential environment in which they

were born and live in, the way of life chosen by each, food quality and safety,

sensory characteristics, price.

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Online Food Delivery

Chandrasekhar Natarajan (2019) Food Delivery Services and Customer

Preferences. This paper has revealed that the consumer perception plays a crucial role

in understanding the decision-making process of the consumers. The purpose of the

study was to determine the impact of online food delivery services like Swiggy,

Foodpanda, Zomato, etc., on consumers.

On the study of Mala Mohandas Goplani and Akash Gupta (2021) A study on

perception of customers towards online food delivery services Online food ordering

easily by removing the barriers of time and space. Many restaurants and hotels have

changed their strategies from traditional to online marketing. Consumers are now

habitual to order food online rather than stepping out of their homes and visiting the

restaurants. The busy schedules of consumers, their ever-changing demands,

avoidance of social gathering and a lethargic lifestyle have forced the restaurant

industry to enter into the online world and run their business through mobile phones.

Increase in IT professionals have also made it easy to develop certain mobile

applications which make it easier to order, choose, compare and track the food online.

Dsouza Prima Frederick and Ganesh Bhat (2021) Customer Perception towards

Online Food Delivery Services, the study identified several determinants for customer

usage of online food delivery services such as perceived benefits, prior experience,

subjective norms and system quality which are proposed to influence the attitude and

perception of the customers.

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K. Sankar Singh and Dr. Ashok Kumar Katta (2022) A study on consumer

perception towards food ordering app Zomato The study examines the factors

influencing the consumer perception and buying decision of food delivery app

Zomato and to study the level of consumer. Therefore, this study finds most

respondents utilize the Zomato app and are happy with the services offered by

Zomato, as well as the new offers that are being presented.

Pricing

Harvinder Singh and Albaraa Al-Thami (2023) How does customer perception

impact pricing strategies ¬pricing is one of the most important decisions in retail

sales, as it affects not only the profitability, but also the image and reputation of the

business. However, pricing is not only determined by costs, margins, and

competition, but also by how customers perceive the value and quality of the products

or services offered. In this article, we will explore how customer perception

influences pricing strategies, and what factors can shape and change customer

perception in retail sales.

Zhiyong Yang, Sijie Sun, Ashlok K. Kalwani et. Al. (2019) shows that price

increases is one tool in a marketer’s toolkit that can help drive revenues and

profitability. However, it can be difficult to increase prices in the digital marketplace

because of the Internet’s radical pricing transparency, consumers’ deal-seeking

attitudes, and global product availability. According to Dudung Juhana (2024)

Customer Product Choice: The Effect of Product Quality on Relative price and Price
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fairness and their implication on Customer Product Choice The study's findings of
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comparable prices and perception of price of justice, indicate that a product’s

quality plays a substantial role in shaping consumers' evaluation. Consumers tend to

make product selections predicated upon their subjective quality assessment, shaping

their perception of the product's price. Cagatay Akdogan (2021) A study on the Effect

of Price on Consumer Purchase Decision-Making examines the influence of product

quality on individuals' perceptions of relative prices and price justice, as well as the

potential consequences for consumer decision-making in product selection. This

study employs robust statistical analysis to get insights into customers' decision-

making processes when purchasing products and selecting brands, particularly about

product attributes and pricing.

On the paper of Aliomar Lino Mattos, Jose Carlos Oyadomari et. Al. (2021)

entitled Pricing Research: State of the art and Future Opportunities The findings show

that pricing is a complex and multifaceted topic involving far more than merely

establishing selling prices, and that pricing managers face substantial challenges. The

results also reveal that the cost-based pricing approach is superior to the perceived

customer value-based and the competition-based approaches.

In the written blog of Thomas Bennett (2022) What is customer price perception

and why is it important? states that when customers are making purchase decisions,

they are driven primarily by price perception. Based on logical and psychological

reasoning, price perception is a serious factor that affects sales volume.

Additionally, price perception is one of the major factors affecting the consumer

buying and
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decision-making process.

Christina Pazzanese (2021) How consumer perceptions can affect the economy?

inflation is affected by a complex series of factors related to the supply and demand

for goods and services. One of those is the perception people hold about how

affordable things are today and how affordable they’ll be in the near future. With

consumer spending making up about 70 percent of the nation’s economy, anything

that discourages buyers can have an immediate and damaging effect.

Increasing Price

In Lori Rakoczy (2022) Consumers’ Perception of inflation. In 2022, such a

disconnect between perceptions and reality no longer points to an opportunity to take

price and, instead, highlights an overall pessimism in the economy. Whether this is

founded or unfounded is irrelevant. The real and psychological impact of prolonged

high inflation – and the belief that prices will continue to rise – is impacting spending

at restaurants, even for those in the higher income brackets.

According to Andres Chehtman and Tristan Hover (2023) How Consumers and

Business are reacting to food price inflation explains to Euromonitor International’s

latest estimates, global inflation is expected to reach 8.9% in 2022 and 6.2% in 2023.

In this context, the food industry is being affected by rising costs of production,

including raw materials, commodities, labor, energy, and transportation.

On the study of Francis San Pablo Domingcil (2023) The Philippines: Food

Inflation Crisis Philippines: Food Inflation Crisis Over the past three years, the
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Philippines has had the largest food trade deficit in Southeast Asia. With the fuel

trade deficit added in the percentage of Gross Domestic Product is left with a

negative value. Due to a reliance on imports from India and other countries for staples

such as rice, the Philippines does not have the tools, like good protection, to

overcome this crisis.

Joanna White (2023) Rising Costs: The Impact of Inflation on Restaurants,

Inflation’s impact on restaurants is clear when you consider all the rising costs and

shrinking margins. As inflation affects customer habits, restaurants are facing

challenges in cost control and profitability as well as generating revenue. The

increasing costs in the restaurant industry are putting pressure on businesses to find

ways to maintain their margins.

In the blog by Toluwalemi Oluwadare and Olalekan Abdulsalami (2019) Food

Price Inflation and Its Effect on Food Security, food price inflation is a result of

supply and demand. When demand for a commodity rises on constant supply, prices

usually rise. Conversely, when demand falls at constant supply, prices usually fall.

The same thing works with supply. Rising supply on constant demand causes a fall

in prices while falling supply on constant demand causes prices to increase.

Nicole LaMarco (2019) Restaurant Food Pricing Strategies In the complex

landscape of the restaurant industry, owners grapple with the challenge of

maintaining stable prices amidst the ever-changing dynamics of ingredient costs.

Acknowledging the myriad factors that influence ingredient costs, including natural

disasters, crop
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seasons, and regulatory shifts, restaurant owners must adopt a proactive stance.

Setting menu prices slightly higher than the current cost of ingredients serves as a

safeguard against adverse fluctuations. This deliberate pricing strategy acts as a

buffer during periods of volatility, ensuring the restaurant's financial stability.

During times of abundance and favorable market conditions, this approach can yield

substantial profits, providing a robust foundation for the business. Conversely, when

faced with spikes in ingredient prices, whether due to poor harvests or regulatory

changes, the higher menu prices serve as a protective barrier. By absorbing the impact

of fluctuating costs, the restaurant can remain resilient and profitable, even in

challenging times. Ultimately, the goal is to strike a delicate balance between

profitability and affordability, ensuring that the restaurant can navigate the

unpredictable terrain of ingredient costs without compromising its long-term

viability. By factoring in contingent fluctuations and setting menu prices strategically,

restaurant owners can steer their businesses through turbulent waters with confidence

and resilience.

Price-Quality

In the Blog of Thomas Bennett (2022) the actual quality of a product is a vital part

of the consumer's perception of a good or service. Quality can describe any attribute

of a feature set that makes or breaks a purchasing decision: ease of use, reliability,

durability, and so on.

Related to the study of Shafrin Samran (2019) price is often an indicator of

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product quality. The general rule is that the higher-priced products are perceived to

have better
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low-quality products as overpriced and might not purchase.

According to Turza (2022) price quality relationship refers to the price is exactly

matching the quality of the product or service. In the marketplace, the price is viewed

as the payment for the quality of a product. A marketplace offers a bundle of features

of valuable products or services.

Value Consciousness

Shafrin Samran (2019) During markdown periods, ensure that you are not

undermining the efforts to shape and maintain price perception by offering extreme or

complex discounts. In an attempt to clear stocks, promotions simply confuse the

shopping experience for customers and further deteriorate trust in your brand. Your

promotional offers should maintain price perception during the holiday season or

clearance sales by offering a simplified promotional program. Start by understanding

which price mechanics and SKUs work best for your target customer segment. You

should also reduce over-communication on hero deals otherwise buyers will assume

that you incorrectly price products during new seasonal launches.

Price Consciousness

In the Blog of Thomas Bennett, a financial expert (2022) Price-Consciousness it is

difficult for customers to make any conclusions about the price unless they have an

internal reference price. But when they start exploring the market and see that your

particular product is more expensive than the alternatives your competitors offer, they

start perceiving all other items in your assortment as overpriced. Research suggests
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that
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the highest and the lowest prices on the market also matter – they serve as

psychological thresholds.

In the viewpoint of Shafrin Samran (2019) Customers aren't price conscious about

every product. Instead, they are only price conscious about certain products under the

best price guarantee or BGP. For instance, if buyers find BGP products more

expensive than competitors, the cheaper products assortment will still be perceived as

expensive.

Adeleke Akande Article (2020) Price Conscious Vs. Quality Conscious Consumer

seek lowest price for the product they buy. Their buying decision is based on how

much an item would cost and avoiding buying things that are expensive.

Price conscious consumers are value conscious too but price is the major

determinant of what they would buy. It is not because of their lack of knowledge or

understanding about quality but it is due to their level of income that they cannot

afford best quality product.

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Theoretical Framework
Consumer Perception

(Blank, 2015) Identifies consumer perception theory: self-perception, price

perception and perception of a benefit to quality of life as three areas of Consumer

perception theory. Consumer perception is often regarded as one of the most critical

aspects to consider in a casual restaurant setting, consumers perceive themselves in

relation to the products they purchase. This perception influences how they view the

restaurant based on their purchases. Additionally, consumers evaluate products based

on their prices, considering factors such as value, quality, affordability, and fairness.

Lastly, consumers assess the impact of a product on their loyalty to the restaurant and

their overall perception of the establishment.

Price

According to Caroline Banton (2023) The theory of price is an economic theory that

states that the price for a specific good or service is determined by the relationship between

its supply and demand at any given point. Prices should rise if demand exceeds supply and

fall if supply exceeds demand.

In casual restaurants, prices are significantly influenced by the principles of supply

and demand. hen there's a lot of something but not many people want it, prices

usually go down. But when lots of people want something and there isn't much of it

available, prices tend to go up. This balance between supply and demand not only

affects how much things cost but also how customers feel about the prices in casual

restaurants. It's important for restaurants to manage this balance well to stay

competitive and keep customers happy.

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Conceptual Framework

INPUT PROCESS OUTPUT

Demographic Profile Determined the
 Age  Questionnaire
customer perception in
 Sex
 Survey
 Household Income increasing price value

Consumer perception to  Data Collection of product in selected

the Casual Restaurant:
 Statistical food establishments in
 Price-quality
Treatment Arayat, Pampanga.
association
 Value
Consciousness
 Price
Consciousness

Figure 1: Conceptual Method of the Study

The figure above illustrates the Input, Process and Output (IPO) Model of the

study, The input consists of the Demographic Profile of the respondents including Age,

Sex and Household income, Second, is the Consumer perception to the Casual Restaurant

in terms of Price-quality association Value Consciousness and Price Consciousness. The

process indicates Questionnaire, Survey Date Collection and Statistical Treatment.

Lastly, he Output, which is to Determine the customer perception in increasing price

value of product in selected food establishments in Arayat, Pampang

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Statement of the Problem

The aim of this study is to determine the customer perception in increasing price value

of product in selected food establishments in Arayat, Pampanga. In addition, this study

seeks to answer the following question:

1. How may the Demographic Profile of the respondents be described in terms of:

1.1. Age

1.2. Sex

1.3. Household Income Level

2. How does the customer perception in increasing price value of product be described

in term of:

2.1. Price-quality association

2.2. Value Consciousness

2.3. Price Consciousness

3. What recommendations can be drawn from this study?

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CHAPTER 2

METHODOLOGY OF THE STUDY

This chapter presents the research design, sampling, participants, instruments of the

study, data collection procedures, data analysis techniques, ethical considerations, and

data analysis procedures of the study.

Research Design

This research study is descriptive and quantitative research to determine the

customer perceptions in increasing price value of products in selected casual

restaurants in Arayat, Pampanga. As defined by Hassan (2024), aims to describe or

document the characteristics, behaviors, attitudes, opinions, or perceptions of a group

or population being studied. Descriptive research design does not attempt to establish

cause-and-effect relationships between variables or make predictions about future

outcomes. Instead, it focuses on providing a detailed and accurate representation of the

data collected, which can be useful for generating hypotheses, exploring trends, and

identifying patterns in the data. The variables will be assessed and examined using a

quantitative research approach. Standardized questionnaires will be used to collect data

on the customer perception on increasing price value of a product in selected casual

restaurant in Arayat, Pampanga.

Sampling and Participants

The researchers used a Raosoft Sample Size calculator to identify a total sample size

of 230 respondents, distributed in selected casual restaurants in Arayat, Pampanga.

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Table 1

Casual Restaurants Respondents Percentage

in Arayat Pampanga

Restaurant A 46 20%

Restaurant B 46 20%

Restaurant C 46 20%

Restaurant D 46 20%

Restaurant E 46 20%

Total Number of 230 100%

Respondents

To guarantee that the study findings are objective and representative of the target

population, random sampling was used in the research on customer perception in

increasing the price value of a product at a selected casual restaurant in Arayat,

Pampanga. By randomly selecting customers from the identified casual restaurants in

Arayat, Pampanga, researchers can minimize selection bias and obtain a sample that is

reflective of the diverse customer base.

Instruments of the Study

The researchers used survey questionnaires as the primary quantitative tool in

accumulating the data needed for the study “The Customers Perception in Increasing

Price Value of Product in Selected Food Establishments in Arayat, Pampanga”. The

first part of the survey questionnaires covers the demographic profile of the

respondents, age, sex and their household income. "The second part consists of the

variables: Price Quality, Value Consciousness, and Price Consciousness, along with
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the validated and modified questionnaire instrument adapted from Burton et al. (1998),

entitled 'The Relationship Between Perceived and Objective Price-Quality.

Data Collection Procedure

As the researchers finished modifying their questionnaires and identifying their

target respondents, they started printing out their survey questionnaires. But, before

distributing the questionnaires, the researchers made a permission letter and acquired

the proper consent of the Dean of School of Hospitality Management, the researcher’s

adviser and the owners of the 5 casual restaurants in Arayat Pampanga. When the

researchers got the approval, they proceed to distribute the survey questionnaires to

their respondents. The respondents will then receive the printed form of the

questionnaires that will be given personally by the researchers to answer all the

questions with enough time to gain more necessary, critical, and credible data and

information. The entire survey-conducting procedure, as well as any responses

received, were conducted in full confidence, maintaining the respondents' privacy and

rights.

Data Analysis Techniques (Statistical Treatment)

Demographic profiles of the participants will be analyzed utilizing frequency and

percentage distributions. Percentage frequency distribution portrays the percentage of

occurrences for each data point or group, commonly employed to highlight the relative

frequency of survey responses and other data types. To assess customers

perceptions of increasing price value of a product, central tendency will be employed,

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focusing on the mean, which provides the arithmetic average of a set of numbers.

Descriptive statistics was utilized to assess the perceptions of the customers.

Likert Scale. Use for Interpretation of Data and results of the study.

Scale Range Interpretation

5 4.20 - 5.00 Strongly Agree

4 3.40 - 4. Agree

3 2.60 - 3.39 Neutral

2 1.80 - 2.59 Disagree

1 1.00 - 1.79 Strongly Disagree

Appropriate statistical tools, such as Weighted mean, Mean, and Frequency and

Percentage Distribution, were utilized to compute for the numerical data that were

collected in this study.

Ethical Considerations

To ensure the research's integrity and adherence to ethical standards, utmost

consideration must be given to the well-being of respondents, ensuring they are not

subjected to any harm. Upholding the dignity of research participants and obtaining

their full consent before the study commences are fundamental principles.

Additionally, it is imperative to safeguard the privacy of participants throughout the

research process. All communication pertaining to the study must be characterized by

honesty and transparency, refraining from the dissemination of false information or

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biased representation of findings. The primary concern of the researchers is the welfare

of respondents, with careful attention paid to concepts such as privacy, transparency,

and anonymity, which are vital for maintaining the integrity of the study. Ensuring the

highest standards of respondents' rights is a cornerstone of every research endeavor and

should be given significant consideration during study development. The researchers

are fully committed to complying with Republic Act 10173, commonly known as the

Data Privacy Act of 2012.

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