The Contribution of Culinary Tourism Growth to the Livelihood and Quality of Life of Cabanatuan City Residents in the Province of Nueva Ecija 3 Copy

The contribution of culinary tourism growth to the livelihood and
quality of life of Cabanatuan city residents in the province of Nueva

Ecija
Jasmine Mae R. Laude1,2,3, Bernadette Ann Galvez 1,2,3, Kim Brittany
Guañez1,2,3, Wendilyn Manuel1,2,3, Alliyah Bianca Piad1,2,3, Jienella
Paynor1,2,3, Ivy Joyce Villanueva1,2,3
Jedia Paola Ramos1,2,3,4
1
Collegeof Hospitality Institutional
Management
2
Research Development and Innovation
Center
3Our Lady of Fatima University
4 Research Adviser
May 2023
THE CONTRIBUTION OF CULINARY TOURISM 2
CHAPTER I
1.0 Introduction
Due to its status as the economic hub of Nueva Ecija and one of the most
livable cities in the Philippines, Cabanatuan City is home to a large number of
hotels, motels, inns, and resorts. The city's regional food culture has expanded in
recent years. The city is popular for being home to more than 30,000 tricycles. It
prides itself as the "Tricycle Capital of the Philippines" and its strategic location
along the Cagayan Valley Road has made the city a major economic, educational,
medical, entertainment and transportation center in Nueva Ecija and nearby
provinces in the region such as Aurora and Bulacan. It has earned the moniker
"Gateway to the North".
The worldwide tourism sector has become a major factor in sustainable

socioeconomic growth. The objective of responsible tourism is to visit the location
without harming the local community also having the impact on livelihood and
environment of Cabanatuan City Residents. The Tourism and Travel Industries
play a significant economic role. The tourist sector continues to be a significant
source of employment and income generation in several nations, both in the formal
and informal sectors. Tourism can contribute to improving employment prospects
and incomes, which can have a significant economic impact on the local
community. In terms of employment, the community might increase its
socioeconomic status and earnings, which could lead to a better standard of life.
The constant growth of the tourism sector reflects more progressive access to
tourism. And as we all know, the tourism has become the world’s third largest
export industry The importance of tourism has grown exponentially, because of its
growing contribution to the economic growth in the long run. It enhances
economic growth by augmenting the foreign exchange reserves.
Tourism and the travel industry are important economic activities all over the
world. In many nations, the tourism industry continues to be a significant source of
employment and income generation in both the formal and informal sectors. In
rising nations, it is the fundamental source and foundation for economic
OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

development and

prosperity. Tourism serves to "raise job possibilities and wages, which may be
of tremendous economic importance to the local community". In terms of
employment, the local community might raise their wages and socioeconomic
standing, resulting in a higher standard of life. Tourism encourages local
community development and contributes to poverty alleviation.
Food tourism, also known as culinary tourism and gastronomy tourism, is the
practice of seeking out gastronomic experiences to broaden one's understanding of
a nation or lifestyle while visiting. Food tourists go on trips that not only enrich
their palates but also teach them about the connection between cuisine and local
culture. They desire authentic culinary experiences that expose them to different
flavors, sensations, and traditions. From 2012 to 2018, social media platforms and
food television programs featuring world-renowned chefs, restaurants, and events
aided in the mainstreaming of food tourism. Food tourism has evolved into an
immersive industry, with festivals, wine tastings, and other customized offerings,
as well as the formation of food-tourist companies.
Culinary tourism has the potential to greatly contribute to community

development. It leads to a variety of lifestyles, the creation of new work
possibilities, an improvement in living standards due to better salaries, and, to
some extent, the urbanization of rural regions. Additional impacts include
increased living standards, preservation of local and food-related cultural history,
and recognition for the rich cultural legacy. Eating at restaurants popular for their
regional cuisines, purchasing regional delicacies peculiar to that location, tasting
regional drinks, dining at high- quality restaurants, and eating at well-known chain
restaurants and franchises are the core parts of culinary tourism. Apart from having
the most tricycles in the country, Cabanatuan city offers an abundance of fast-food
franchises, food courts, and restaurants. The purpose of this study is to: (1)
Examine the social benefits of culinary tourism in terms of enhancing the quality
of life for the residents of Cabanatuan City. (2) Identify the factors influencing the
growth of culinary tourism in Cabanatuan City and their implications for residents'
well-being. (3) Explore the perceptions and attitudes of Cabanatuan City residents
towards culinary tourism and its role in their daily lives.

1.1 Scope and delimitation
This study aims to determine The Contribution of Culinary Tourism Growth

to the Livelihood and Quality of Life of Cabanatuan City Residents in the
Province of Nueva Ecija. Therefore, this study only sought out their insight and
opinions of employees about the experience impact of the contribution of Culinary
Tourism to their workplace. Therefore, this study sought out their insight and
opinion about the contribution of culinary tourism growth, regarding how the
culinary tourism affects the livelihood of Cabanatuan City. The study will be
conducted in the second semester of the academic year June 2023.
1.2 Significance of the Study
This research is made with the aim of providing new information and
knowledge regarding the chosen topic, "The Contribution of Culinary Tourism
Growth to the Livelihood and Quality of Life of Cabanatuan City Residents in the
Province of Nueva Ecija”. This research is important because it will provide
valuable information for future research into the benefits of culinary tourism to the
local economy. Culinary tourism growth will have a new approach to how to deal
with this principle by learning about its influence on the past and the future.
Community: This study spread information in the community on recognizing

different foods that are offered in Cabanatuan, which helped the community reach
more different customers and improved their livelihood. The result may help them
realize and grow their noble task in the future and help their university: Through
this research, the university may promote the program and advocacy regarding the
contribution of culinary food in Cabanatuan City. This study will not only benefit
the school administration but also the entire student body, as it will create a wealth
of information about the culinary growth that is connected to the hospitality
industry.

Future researcher: This study covers information involving culinary food

growth as an approach to reducing the livelihood and quality of life in Cabanatuan
City. Thus, the result of this study can be used for future discussions that will
provide them with the facts needed to compare their study's time and usability in
terms of its capabilities to help livelihood and food growth furthermore, because
the same nature of the existing problem has permeated case, this study will serve as
a reference for future studies.
Students: The information presented will enable them to know the culinary
growth and its benefits. As early as now, through this research study, they will be
able to see the contribution and effects and effects. It can encourage them to
consider that culinary tourism can help grow and approach the changes and their
benefits. The teachers and students of Our Lady of Fatima University in
Cabanatuan, including out- of-school youth, will have a better understanding of the
contribution of culinary growth to livelihood.

CHAPTER II
Background of the Study
2.1 Theoretical Framework
Tourism development and expansion have a tremendous coordinating to the

social disruption theory, rapidly expanding societies typically go through a period
of widespread crisis and the loss of traditional routines and attitudes. The crisis
affects people's mental health, worldviews, behavioral patterns, and social
networks (alişkan and zer 2021). According to the social disruption theory, rapid
community change caused by population growth will result in a wide range of
social issues indicative of a generally disorganized community (Smith et al. 2001).
Because some tourism communities experience rapid expansion, intensive
development, and rapid social change in a relatively short period of time, they
appear to be excellent settings for investigating various postulations of the social
disruption theory pact on natural resources.
The standard of living may initially deteriorate, but due to people's and
communities' adaptability, they will gradually reinvigorate and strengthen
themselves. Furthermore, the social disruption proposition highlights one of the
difficulties in analyzing the effects of tourism, particularly in developing countries,
because it can be difficult to distinguish between the effects of tourism and the
overall ongoing development (Park and Stokowski 2009) (Fig (Fig.11).
Tourism growth and development have a tremendous impact on the

sociocultural environment.
Tourism development and expansion have a tremendous impact on people's

and the community's economic environments.

2.2 Review of Literature
Tourism Growth
People from all walks of life can benefit from the opportunities provided by
tourism, which also supports vulnerable populations including minorities, young
people, and women. The intricacy of tourism consumption means that it has a
significant economic impact on other production sectors, helping each one to
advance the goals of faster development. For most of the country, tourism is
supposed to be the main engine for regional development, accelerating recent
economic activity. It has a positive impact on revenue growth, job opportunities,
gross income, and production, but it can hurt the environment, due to such factors
as road congestion, pollution, and ecosystem destruction (Ren et al. 2019).
The improvement of quality of life, the attraction of foreign exchange, and the
creation of formal and informal jobs has all been proved to be dependent on the
global economic sector of tourism. The industry also contributes to the
diversification of exports, the strengthening of a country's or region's balance of
payments, and the expansion of total economic activity. Tourism has expanded
substantially during the last few decades. More specifically, the tourism sector's
contribution to global GDP has expanded considerably during the last few decades.
As a result, the tourist industry has emerged as one of the most significant levers
for achieving sustainable economic growth in the majority of nations. To
accomplish this study, the researcher will delve into the personal perspectives of
the chosen Cabanatuan locals. The cohabitation of nature and poor inhabitants
provides an opportunity for pro-poverty tourism. Tourism may help people
diversify their means of sustenance, which is important in remote areas. It is also
labor-intensive, has low entrance barriers, and may thrive with unskilled workers.
For tourism to benefit local communities, suitable policies must be in place, and
local communities must be aware of and capable of satisfying the needs of visitors.

Not only does the tourism industry contribute significantly to GDP, but it also
plays an important role in increasing employment opportunities, decreasing
poverty, improving income distribution, increasing consumer interest in goods and
services, increasing tax revenues, and providing governments with access to more
foreign exchange reserves. Tourism has assisted many locations throughout the
world in achieving the dual goals of poverty eradication and environmental
conservation.
Wildlife preserves and national parks contribute significantly to the tourist

business by preserving local culture and natural resources. These areas are also
home to remote settlements that rely on forestry resources and subsistence farming.
A tourist's tourism experience is intended for pleasure, adventure, learning

about the culture or history of a certain location or ethnic entity, or visiting for
business, health, education, or religious objectives. The tourism experience is
enhanced by the chain of activities. Every activity contributes to economic
stimulation, employment creation, income production, and tourism development by
providing infrastructure for all tourist-related activities. Tourism growth measures
the number of visitors and the length of their stays/trips over time. (Szpilko 2017;
Bakhriddinovna and Qizi 2020)

Nature of culinary tourism
The World Food Tourism Association (2020) divides the history of food tourism into three
stages (2001-2011, 2012-2018, and2018-present). Food tourism was defined in its first phase
(2001-2011) as the pursuit and enjoyment of unique and memorable food and drink experiences,
while in its second stage (2012-2018), food tourism began to grow in tandem with mainstream
tourism promoted by social media and television cooking shows. Food tourism began to be
recognized as a composite industry in the third stage (2018-present), including a full range of
experiences such as cooking classes and farm visits (World Food Travel Association, 2020). As a
result, food is now one of the primary motivators for tourists when selecting their vacation
destinations (Rita et al., 2019; World Food Travel Association, 2020). Culinary tourism also links
culture and nature as it blends agricultural products provided by nature with local gastronomy
(Agyeiwaah et al., 2019; Chen & Huang,2019; Gonca Guzel-Sahin, 2015; Quan & Wang, 2004;
Timothy, 2016; Tommy et al., 2017)
Culinary tourism products are frequently linked to other types of tourism, such as festivals
and events, conference tourism, agritourism, and nature and culture-based tourism (Goolaup &
Mossberg, 2017; Jiménez-Beltrán et al., 2016; Wolf, 2006). As a result, gastronomy is at the heart
of every tourism activity in tourist destinations (Degarege & Lovelock, 2019; Wolf, 2006).
Culinary tourism, in particular for tourists who prioritize culture, allows them to experience and
learn about local culture through local cuisine (Andersson et al., 2017; Chen & Huang, 2019;
Ellis et al., 2018; Sohn & Yuan, 2013).
Visitors' intake of local foods and attitudes toward local foods
The quality of tourists' dining experiences, particularly in terms of food taste, sensory
aspects, and food services, is critical for developing positive attitudes (Choe and Kim, 2018; Kim
and Eves, 2012). Sweeney and Soutar (2001) explain that in today's business environment, the
value of quality is critical to long-term success and the only factor that influences customers'
attitudes. In addition to taste/quality value, health is an important factor for tourists (Choe and
Kim, 2018). Health benefits have

been identified as an important consumption value in the food consumed by

tourists (Kim and Eves, 2012; Sparks et al., 2003). According to Torres (2002), it
is critical to provide health benefits to health-conscious tourists.
Emotional value, as defined by Gonçalves et al. (2016), is the perceived

experience arising from a service/product that elicits affective states or sentiments.
Consumers' assessments of tourist products and hospitality are also influenced by
emotional value (Ha and Jang, 2010; Hyun et al., 2011; Lee et al., 2011a; Pelegrn-
Borondo et al., 2017). Customers place a higher emotional value on a product or
service that gives

them more pleasure (Peng et al., 2014; Petrick, 2002). Consumers who view
themselves as gaining emotional value (e.g., excitement, pleasure, relaxation, or
enjoyment) after eating ethnic meals are satisfied and eager to go back to an ethnic
restaurant, according to Ha and Jang (2010).
Attitude of tourist toward to the local food
Positive behavioral intentions are usually associated with tourists' positive

attitudes toward food services/products (Bianchi, 2017; abuk et al., 2014).
Furthermore, according to Huang and Hsu (2009), positive attitudes of travelers
influence their intention to choose or revisit a destination. According to Phillips et
al. (2013), diners' positive attitudes toward Korean food influenced and encouraged
them to visit Korea (Choe and Kim, 2018). Tourists' behavioral intentions can be
divided into two categories: intent to visit a food tourism destination and intent to
recommend local food (Choe and Kim, 2018; Guan, 2012; Hsu and Chen, 2014; Im
et al., 2012; Kim et al., 2014). Tourists would be more satisfied with their trips,
according to Karim et al. (2009).
2.3 Research Simulacrum
Culinary Contribution of
Tourism culinary tourism
Influence on the
livelihood of
Cabanatuan
residents
Figure 1
The figure shows the relation between culinary tourism and contribution of
culinary tourism and its influence on the livelihood of Cabanatuan residents. The
researchers will use the statement of the problem because it is a part on what should be
the effect of culinary tourism growth to the residents of Cabanatuan and its contribution
to the livelihood.
2.4 Statement of the Problem
This research investigates how the contribution of culinary tourism to the growth of
livelihood affects the Cabanatuan City Residents in the Province of Nueva Ecija.
Specifically, it sought answer to the following questions:
Part I. Profile variable of the respondents
1. What is the demographic profile of respondents?
Part II. Impact of Culinary tourism in Cabanatuan city
1. What are the assessed economic impacts of culinary tourism by the respondents?
2. What are the assessed socio-cultural impacts of culinary tourism by the respondents?
3. Is there a significant relationship between the demographic profile of the respondents and
their assessed economic and socio-cultural impacts caused by culinary tourism
4. How can the study be utilized for the promotion of culinary tourism in the city of
Cabanatuan, Nueva Ecija?
2.4 Hypothesis of the Study
There is no significant relationship between the demographic profile of the

respondents and their assessed economic and socio-cultural impacts caused by
culinary tourism.

CHAPTER II
RESEARCH METHODOLOGY
This chapter describes the methods and procedure that the research will employ
in the conduct of the study. This section consists of the research study design, research
locale, respondents of the study, research procedure, research instruments, data
gathering procedure, and statistical technique of the data.
3.1 Research Design
The research aims to know the effect of Culinary Tourism Growth to the
livelihood of Cabanatuan City. This research will use Quantitative design emphasizes
objective measurements and statistical, mathematical, or numerical evaluation of
information gather through polls, questionnaires, and surveys, as well as modifying
which is before statistical data using make the study reliable and valid. Cross-sectional
research design is used to collect data from a cross-section of a population at one point
in time. This research design was used to look for and determine the relationship
between the two variables of the study and to test out ideas and hypotheses.
3.2 Research Locale
The research instrument is use for data gathering consisting close ended
questions. The study will be conducted in Kapitan Pepe and Freedom Park of
Cabanatuan City, Nueva Ecija. The respondents will be interviewed in their work or
area any comfortable place that the respondents will choose to answer the following
questions. The researchers also gathered respondents residing in Cabanatuan City. The
researcher choose the perfect locations for the interview because the researchers will be
able to get a plenitude of significant information, different idea and distinct opinions
form real experiences of the college freshmen that are needed for the study because it
will give the researchers the needed information for the people who work and owns the
establishments.

3.3 Population and Sampling
The researcher will determine the total population of Cabanatuan City residents in Nueva
Ecija, amounting to 383,083 in 2023 according to the website of Population.City using
Rao soft Sample size calculator with a 95% confidence level and a 0.05 margin of error,
the sample size is calculated to be 384 respondents. Selected respondents, chosen through
purposive sampling, must be of legal age and responsible enough to answer questions
honestly, ensuring representation based on established criteria.
Inclusion and Exclusion Criteria for the Participants

The researcher cited the inclusion and exclusion criteria for the participants of the study.
In the inclusion criteria, the respondents should be residents/employees in Cabanatuan
City for at least a year, any gender and can be either single or married. The exclusion
criteria for the study involve ethical considerations, excluding minors unable to sign an
informed consent form. Practical considerations, like inability to read or provide relevant
information, also contribute to exclusion. Defining these inclusion and exclusion criteria
is crucial to grasp the impact of Culinary Tourism on the workplace contributions of
participants.
Duration of study
The survey requires only 10-15 minutes per respondent. The study spans six months,
initiated in June 2023 and projected to conclude by December 2023. To give enough time
to the researcher to gather data and come up with a reliable conclusion and
recommendation.
3.1 Research Ethics
This study needs ethical standards to be accepted and allowed to be conducted.

Clear explanations should be presented to participants before obtaining their
consent, and their identities must be safeguarded through anonymity. Some
information relating to the participants like personal status were treated
confidentially and not disclosed to anyone without the respondents’ approval.
While participation entails no known risks and offers no compensation, valuable
responses contribute to refining future research. The study of ‘The Contribution of
Culinary Tourism Growth to the Livelihood and Quality of Life of Cabanatuan
City Residents in the Province of Nueva Ecija” will be examined by the
Institutional Ethics Review Committee in Valenzuela Campus Philippines. The
researcher will administer a survey questionnaire, assuring participants of no

identified risks. Full disclosure of the research's purpose and approach will be
provided, with a commitment to protecting information under Republic Act No.
10173, ensuring data security and privacy. Participants in Cabanatuan City have
the right to refuse participation or share sensitive information. Data will be stored
only during the study, with the questionnaire deleted afterward. The gathered
information won't be sold or used for paid or curriculum development activities.
3.2 Research Instrument
The tool utilized by the researcher was a questionnaire, which assisted the
researcher in gathering data in response to the study's particular information. In this
study, a research tool was used. The research instrument was used for data
gathering consisting close and open-ended questions. The questionnaire was
composed of four parts which was a modified version of the questionnaire that was
adapted. The research instrument was administered to measure the employee’s
knowledge and understanding about the concepts that are linked with the analytical
knowledge. The questionnaire was pilot tested to 25- 50 employees, and residents
of Cabanatuan City Nueva Ecija.
The questionnaire used four (4) point Liker scale but with different
interpretation. For the first variable it was quantitatively scored categorized as:
four (4) represents Strongly Agree (SA), three (3) – Agree (A), two (2)–
Disagree, one (1) – Strongly Disagree (SD).
3.3 Data Collection
Before the research was conducted, the researchers asked the approval of the
professor of the subject to ensure of its validity then asked for the approval of the
residents of Cabanatuan City to know how the Culinary Tourism Growth affects
their livelihood. As for seeking information of the participants, the researchers
conduct an interview which allows them to collect data without knowing individual

identities.

Before the distribution of the questionnaire, the employees in Cabanatuan City

were oriented about the purpose of the study and informed that their answers will
be treated confidentially. The questionnaires were distributed and administered
personally by the researchers to ensure that each part of the survey questionnaire
was answered properly. Additionally, the respondents were given sufficient time to
answer the questionnaires and complete all part as required by the researchers.
Minimize personal disclosures about themselves. The researchers developed an
environment in which individuals felt at ease discussing their ideas and
experiences. Researchers should utilize open-ended questions that allow
participants to react in their own terms rather than closed-ended questions with
predetermined answers from which to choose. The researchers made certain that
they: (1) established and maintained clear boundaries with interview participants,
(2) responded in a nonjudgmental, empathic, and courteous manner, and (3) acted
as an engaged listener who did not interrupt or provide advice. (4) Recognize and
respond properly to signals of distress. After gathering all the sensitive information
of the employees in Kapitan Pepe, Cabanatuan Nueva Ecija, there will be two (2)
options that we are considering, first is secure burn bin and for the highest level of
security, it is to use professional document destruction service and black out all the
identifying information of the participants.
3.4 Data Analysis
Data Analysis can be used to study The Contribution of Tourism Growth to

the livelihood and Environment of Cabanatuan City Residents. This can be done
by collecting data on the residents in the Cabanatuan City.

Definition of terms
The following terms are defined according to how the words are used in the study.
Agritourism- is a form of commercial enterprise that links agricultural production

and/or processing with tourism to attract visitors onto a farm, ranch, or other
agricultural business for the purposes of entertaining or educating the visitors while
generating income for the farm, ranch, or business owner.
Contribution- to help produce or achieve something together with other people, or

to help make something successful.
Culinary Tourism- is the exploration of food as the purpose of tourism. It is

considered a vital component of the tourism experience. Dining out is common
among tourists and "food is believed to rank alongside climate, accommodation,
and scenery" in importance to tourists.
Global Economic- is the economy of all humans of the world, referring to the
global economic system, which includes all economic activities which are
conducted both within and between nations, including production, consumption,
economic management, work in general, exchange of financial values and trade of
goods and services. (wikipedia.org)
Gross Domestic Product- the total monetary or market value of all the finished
goods and services produced within a country’s borders in a specific time period.
(investopedia.com)
Livelihood- is defined as a means of living, and the capabilities, assets (including

both material and social resources, such as, food, potable water, health facilities,
educational opportunities, housing, and time for participation in the community),
and activities required for it. A livelihood encompasses income, as well as social
institutions, gender relations, and property rights required to support and sustain a
certain standard of living.

Poverty- is a state or condition, in which one lacks the financial resources and
essentials for a certain standard of living. Poverty can have diverse social,
economic, and political causes and effects.
Socio-Cultural Environment- is referred to as the social system as well as the

culture of the people. the socio-cultural environment includes social customs,
values, codes of conduct, beliefs, traditions, etc. (getuplearn.com)
Travel Industry- is linked to the idea of people travelling to other locations, either
domestically or internationally, for leisure, social or business purposes. (igi-
global.com)
Tourism Development- is the process of establishing and maintaining a tourism

industry in a particular location. At its most fundamental level, tourism
development can be defined as the process of developing strategies and plans to
increase/develop/encourage tourism in a particular destination. (igi-global.com)
World Food Travel Association- is a non-profit and non-governmental

organization (NGO) and the world’s leading authority on food tourism. The
Association creates economic opportunities where food and drink meet travel and
hospitality. (hospitalitynet.org)

4.0 Results
This study focuses on the contribution of culinary tourism growth to the

livelihood and quality of life of Cabanatuan city residents in the province of
Nueva Ecija. This part presents the findings of the study and the interpretations
based on the research problem.
4.1 Respondent Descriptive in terms of Age:
Mean 30.1
Median 28
Standard Deviation 9.12
Minimum 21
Maximum 56
Table 1
According to Table 1, The age distribution of the respondents ranges from 21 to 56 years,
with an average age of 30.1 years and a median age of 28 years. The relatively high
standard deviation of 9.12 years indicates a wide spread of ages within the respondent
group. The median being lower than the mean suggests that the age distribution is slightly
skewed to the right, with a few older respondents potentially influencing the average age.

Age Counts % of Total Cumulative %

21 2 4.0 % 4.0 %
22 4 8.0 % 12.0 %
23 6 12.0 % 24.0 %
24 4 8.0 % 32.0 %
25 2 4.0 % 36.0 %
26 4 8.0 % 44.0 %
27 2 4.0 % 48.0 %
28 2 4.0 % 52.0 %
30 6 12.0 % 64.0 %
31 2 4.0 % 68.0 %
32 8 16.0 % 84.0 %
34 2 4.0 % 88.0 %
46 2 4.0 % 92.0 %
54 2 4.0 % 96.0 %
56 2 4.0 % 100.0 %
Table 2

4.2 Respondent Frequency in terms of Age:
According to Table 2, the respondents' demographic profile is predominantly young

adults, with 84% aged between 21 and 32. Specifically, 18% are aged 21-25, and 10% are
aged 26-28, making over half of the respondents in their 20s. The 30-32 age group is
notably significant, representing 24% of the total, with age 32 alone contributing 16%.
There is a smaller representation from ages 34-56, each contributing 2%, collectively
accounting for the remaining 16%. This distribution indicates a youthful demographic,
with a minor yet diverse presence of older adults. This adds another 8% to the total, with
a cumulative percentage reaching 100% by age 56, demonstrating a minor but diverse
spread among older adults.
In summary, the majority of respondents are concentrated in the 21-32 age range, making
up 84% of the total, with the early 30s being particularly prominent.
4.3 Frequencies of length of service:
Table 3
Length of Service Length of Counts % of Total Cumulative %
Less than 1 year 1 2.0 % 2.0 %
Less than 1 year 15 30.0 % 32.0 %
1-5 years 6 12.0 % 44.0 %
1- 5 years 2 4.0 % 48.0 %
less than 1 year 3 6.0 % 54.0 %
1 - 5 years 17 34.0 % 88.0 %
6-10 years 2 4.0 % 92.0 %
6 - 10 years 4 8.0 % 100.0 %

The majority of respondents have short tenures with the organization. Specifically,
38.0% have been with the organization for less than one year, and 50.0% have 1 to 5
years of service. Only 12.0% have been with the organization for 6 to 10 years. This
indicates a relatively young workforce in terms of tenure, with 88.0% having up to 5
years of service.
4.4 Frequencies of Occupation
Table 4
Occupation Counts % of Total Cumulative %
waiter 4 8.0 % 8.0 %
Manager 6 12.0 % 20.0 %
Server 2 4.0 % 24.0 %
Crew 4 8.0 % 32.0 %
Baker 2 4.0 % 36.0 %
Staff 2 4.0 % 40.0 %
Cook 8 16.0 % 56.0 %
Barista 2 4.0 % 60.0 %
Supervisor Cashier 1 2.0% 62.0%
Cashier 2 4.0 % 66.0 %
Server/Waiter 2 4.0 % 70.0 %
Bartender 2 4.0 % 74.0 %
Assistant Manager 2 4.0 % 78.0 %
Supervisor 2 4.0 % 82.0 %
Owner 2 4.0 % 86.0 %
Seller 2 4.0 % 90.0 %
Waitress 2 4.0 % 94.0 %
Waiter 2 4.0 % 98.0 %
Supervisor Cashier 1 2.0 % 100.0 %

Table 4 presents the contribution of culinary tourism in terms of frequencies of

occupation. Out of 50 respondents, eight (8) are cooks with sixteen percent (16%) of the
total and a cumulative of fifty-six percent (56%). Six (6) of the respondents are managers
with twelve percent (12%) of total and twenty percent (20%) cumulative. There are four
(4) waiters and crews with eight percent (8%) of total and a cumulative of eight percent
(8%). On the other hand, two (2) of them are servers with four percent (4%) of the total
and twenty-four percent (24%) of cumulative. While both the bakers and staffs are two
(2) respondents each with four percent (4%) of total, the bakers have thirty-six percent
(36%) cumulative while the staffs have forty percent (40%) of cumulative. Additionally,
cashiers, servers, bartenders, assistant managers, supervisors, owners, waitresses, and
waiters are two (2) respondents each as well which all have four percent (4%) of the total
and differs only with the corresponding cumulative. The cashier has sixty-six percent
(66%) cumulative; servers have seventy percent (70%) cumulative; the bartenders have
seventy-four percent (74%), the assistant managers have seventy-eight percent (78%)
cumulative, the supervisors have eighty-two percent (82%), the owners are eighty-six
percent (86%) cumulative, the sellers are ninety percent (90%) cumulative, the waitress
are ninety-four percent (94%) cumulative, and the waiters are ninety-eight percent (98%)
cumulative. Furthermore, out of 50 respondents, one (1) is a supervisor cashier with a
two percent (2%) of total and sixty-two percent (62%) of cumulative. While the
remaining one (1) of the supervisor cashiers with the same percentage of total has a
cumulative of one hundred percent (100%). This implies that culinary tourism
significantly contributes to employment and attracts a wide and diverse range of
professionals. The distribution of roles, from cooks and managers to servers and
supervisors, shows the sector's multifaceted nature as well as its capacity to offer varied
job opportunities.
4.5 Frequencies of Business Category
Table 5. Frequencies of Business Category

Business Categories Counts % of Total Cumulative %
Fast Food 11 22.0 % 22.0 %
Restaurant 20 40.0 % 62.0 %
Cafe 6 12.0 % 74.0 %
Bar 2 4.0 % 78.0 %
Bakery 6 12.0 % 90.0 %
fast Food 1 2.0 % 92.0 %
Buffet 2 4.0 % 96.0 %
Buffet/Catering 2 4.0 % 100.0 %

Table 5 presents the frequencies of business categories. Out of 50 respondents, twenty

(20) are restaurants with a forty percent (40%) of total and sixty-two percent (62%) of
cumulative. It was then followed by fast foods which is eleven (11) and twenty-two
percent (22%) of total and cumulative. On the other hand, six (6) of them are cafes with
twelve percent (12%) of total and seventy-four percent (74%) cumulative. The bakeries
have the same number and percentage of the total; however, it has ninety percent (90%)
of cumulative. Furthermore, there are two (2) bars, buffets, and catering with four percent
(4%) of total each, but also differs in cumulative. The bar has seventy-eight percent
(78%) cumulative; the buffet has ninety-six percent (96%) and the catering has one
hundred percent (100%) cumulative. The remaining one (1) is fast food with two percent
(2%) of total and ninety-two percent (92%) of cumulative. This suggests that restaurants,
which account for a sizable percentage of enterprises, dominate the culinary tourist
industry. Fast food restaurants and coffee shops also make a significant, albeit smaller,
contribution. The distribution shows how popular traditional restaurants are in the
market. While there is variation in the sorts of businesses, the data indicates that the
majority are concentrated on restaurant and fast-food services, suggesting that other
sectors such as bars, buffets, and catering services could potentially see expansion.
Questions SDA DA A SA Total
1 2 3 4
1. Tourism promotes local people
by giving opportunities to get the 8% 12% 24% 56% 100%
livelihood in informal sectors
like street vendors, tea/coffee etc.
2. Tourism encourages the

government to invest more in all 2% 16% 28% 36% 100%
forms of infrastructure, resulting
in greater amenities for both
tourists and locals.
3. Tourism generates income for a 12% 8% 28% 56% 100%

variety of businesses and
creates a wide range of
employment opportunities
4. Food and tourism are also 2% 12% 24% 60% 100%

regarded as having a potentially

strong relationship to the
overall branding, imaging and
positioning of a destination
and/or region in a way that may
enhance the image of all
products and services available
from that area.
5. There is an increase in profits 12% 20% 32% 36% 100%

for a local community as well
as the local government's
budget due to the taxes imposed
on the goods purchased by
tourists.
6. The shorter term of the contract 0% 16% 32% 52% 100%

of employment results in breaks
in employment.
7. Due to inflation, a lot of 0% 24% 40% 36% 100%

attention goes toward the price
of the tourism products
8. Many countries do not support 12% 12% 32% 44% 100%

tourism because of the
seasonality or harsh climatic
conditions.
9. For communities that are 4% 16% 16% 64% 100%

suffering from a lack of natural
resources — food, water,
electricity — tourism can
negatively affect the lives of

those in the community.
10. Increasing demand for basic 0% 20% 32% 48% 100%

services and goods from
tourists will often cause price
hikes the negatively affect local
residents.
Table 6. Respondents’ Assessment on the Socio-Cultural Impacts of Culinary

tourism
11. Tourism supports the 8% 28% 52% 12% 100%

development of community
facilities and services
12. Tourism provides an 8% 8% 16% 68% 100%

appropriate opportunity to get
acquainted with people
13. There is a noticeable increase 16% 16% 16% 52% 100%

in culinary tourism which help
ensure unemployment rates
remain low.
14. Tourism can boost the 0% 16% 24% 60% 100%

preservation and transmission
of cultural and historical
traditions of food.
15. Tourism also helps to raise 4% 8% 8% 80% 100%

awareness about culture and

origin of a food.
16. Due to carelessness and 0% 12% 32% 56% 100%

ignorance, tourists often fail to
respect local customs and
moral values.
17. The influx of tourist can drive 0% 12% 28% 60% 100%
up the prices of the goods and
services.
18. Certain communities can face 4% 8% 52% 36% 100%

loss of cultural identity,
because the local economy has
transitioned to supporting the
needs of tourists.
19. Too little investment in 0% 16% 36% 48% 100%

infrastructure, water supply,
sewage treatment causing
cultural divides.
20. Tourist often look for 0% 4% 28% 68% 100%

recognizable or familiar
restaurants and hotel chains.
The table 6. shows the common factor in economic and socio-cultural

impacts that affects the contribution of culinary tourism growth to the livelihood
and quality of life of Cabanatuan city residents in the province of Nueva Ecija with
the existing manual system and the respondents’ rating for each question, where
the scale of 4 means strongly agreed and 1 refers to strongly disagreed.

Majority of respondents (56%) strongly agree that tourism help to promote local
people by giving opportunities to get the livelihood in informal sectors like street
vendors, tea/coffee etc., while (8%) strongly disagreed.
A vast majority (36%) of the respondents strongly agree that tourism encourage
the government to invest more in all forms of infrastructure, resulting in greater amenities
for both tourists and locals while (2%) strongly disagreed with that statement.
More than half of respondents (56%) strongly agree that tourism generates
income for a variety of businesses and creates a wide range of employment opportunities
while (12%) strongly disagreed.
Most of the respondents (60%) strongly agree that food and tourism have a strong
relationship to the overall branding, imaging, and positioning of a destination and/or
region in a way that may enhance the image of all products and services available from
that area while (2%) is not strongly agree.
A total of (36%) of the respondents strongly agree that because of tourist

purchasing of goods help to increase the profits for a local community as well as the local
government's budget due to the taxes imposed on the goods purchased while (12%) of
them is not agreed.
Majority of a total respondents (52%) strongly agree that shorter term of the
contract of employment on Tourism Industry results in breaks in employment while none
of them disagreed.
Respondents have neutralization belief (40%) that due to inflation, a lot of

attention goes toward the price of the tourism products, (36%) strongly agree and none of
them strongly disagreed.
Almost half of respondents (44%) strongly agree that many countries do not
support tourism because of the seasonality or harsh climatic conditions.
Almost half of a total respondent (48%) strongly agree that due to increasing of
demand for basic services and goods from tourists will often cause price hikes the
negatively affect local resident and none of them will be disagreed.
Most of the respondents (52%) are not totally agree that only tourism supports the
development of community facilities and services, but still, some of the respondents
(12%) are strongly agree.
Majority of the respondents (68%) strongly agreed that tourism provides an

appropriate opportunity to get acquainted with people in culinary tourism of Cabanatuan
City, Nueva Ecija.

More than half of respondents (52%) strongly agreed that there is noticeable
increase in culinary tourism which help ensure unemployment rates remain low, but some
respondents (16%) are not strongly agreed.
None of the respondents disagree that tourism can boost the preservation and
transmission of cultural and historical traditions, but more than half of all the respondents
(60%) are strongly agree.
Almost all the respondents (80%) are strongly agreed that tourism helps to raise
awareness about culture and origin of a food and some of the respondents (4%) are not
strongly believe with the tourism influence.
Majority of the respondents (56%) are strongly agreed that due to carelessness
and ignorance, tourists often fail to respect local customs and moral values.
Most of the respondents (60%) are strongly agreed that the influx of tourist can
drive up the prices of the goods and services.
Less than half (48%) of the total of respondents are strongly agreed that too little
investment in tourism infrastructure, water supply, sewage treatment causing cultural
divides and no one of the respondents are strongly disagreed.
No one of the respondents are strongly disagreed that tourist often look for
recognizable or familiar restaurants and hotel chains, but more than half (68%) of the
respondents are strongly agreed.
Table 7. The economic impact of socio-cultural of culinary tourism
Descriptives
Economic Impact of Culinary Socio-cultural Impact of
Tourism Culinary Tourism
N 50 50
Mean 3.18 0.33
Standard Devation 0.44 0.471
Verbal High High
Interpretation
4.00 - 3.26 Very High

3.25 - 2.51 High
2.50 - 1.76 low
1.75 - 1.00 Very low

The provided data presents descriptive statistic for several variables related to the study,
along with the interpretation of the results.
The table show that the mean score for theEconomic impact of culinary tourism is 3.18,
with a standard devation of 0.44. For the mean score of Socio-cultural impact of culinary
tourism is 0.33 with a standard devation of 0.471, with this result the provided verbal
interpretation scale show that the mean of Economic and Socio-cultural impact of
culinary tourism of 3.18 and 0.33 falls within the “high” range.
Table 8. Correlation matrix
Economic Socio-cultural impact of culinary tourism
Econimic impacts of culinary tourism Socio-cultural

impacts of culinary
tourisme
Pearson's -
r
df -
P-value -
Socio-cultural impacts of culinary
tourism
Pearson's 0.71 -
r
df 48 -
P-value <.001 -
There is a significant positive correlation between socio-cultural impacts of culinary

tourism and economic impacts of culinary tourism with the r = 0.71 and p=.001.
As show in the table 8, the correlation matrix presents the result of two variables of the
assed impact of the respondents on the Economic and socio-cultural impact of the
contribution of culinary tourism . The table 8 show that there is positive correlation
between the two variables.

CHAPTER V
Summary of Findings, Conclusion & Recommendation
This chapter presents the discussion, summary of finding, the conclusions and the
recommendations drawn from the result of the study.
Discussion
The Percentage Of The Data Of The Respondents According To Profile Variables

According to Age. The age distribution of the respondents ranges from 21 to 56 years
with an average of 30.1years and a median age of 28 years. The relatively high standard
deviation of 9.12 years indicates a wide spread of ages within the respondent group. The
median being lower than the mean suggests that the age distribution is slightly skewed to
the right, with a few older respondents potentially influencing the average age

According to the Frequency of Age. The results show that the majority of the respondent
are concentrated in the 21-32 age range, making up 84% of the total, with the early 30s
being particularly prominent.

According To The Length Of Service. The results show that majority of the respondent
have short tenures with the organization specifically, only 34% have been with the
organization for one to five years.

According To The of Occupation. It indicates that the majority of the respondents are
Cook, with a total of 16% and have cumulative percentage of 56%.
The Percentage of The Data Of The Respondents According To Profile Variables

According To The Business Category. This shows that the majority of the respondents
have a restaurant business with the count of 20 out of fifty respondents a and total percent

of 40% and a cumulative of 62%. The distribution shows how popular traditional
restaurants are in the market.
Based on the findings of the study regarding The Contribution of Culinary Tourism
Growth to the Livelihood and Quality of Life of Cabanatuan City Residents in the
Province of Nueva Ecija considering the “Age”, “Frequency of Age”, “Length of
Service” , “Occupation” and “Business Category “ have a significant positive correlation
between the economic and socio-cultural impacts of culinary tourism, suggesting that
improvements in one area are likely to benefit the other.
Summary of Findings
 Respondents' ages range from 21 to 56 years, with an average age of 30.1 years
and a median age of 28 years. The age distribution shows a right-skew, with a few
older respondents influencing the average age.
 The demographic profile is predominantly young adults, with 84% aged between
21 and 32. Ages 21-25 represent 18%, ages 26-28 make up 10%, and ages 30-32
constitute 24%. Ages 34-56 collectively account for the remaining 16%.
 The majority of respondents have short tenures, with 38% having less than one
year of service and 50% having 1 to 5 years. Only 12% have been with the
organization for 6 to 10 years, indicating a relatively young workforce in terms of
tenure.
 Culinary tourism significantly contributes to employment, with diverse roles

including cooks (16%), managers (12%), and various other positions each making
up smaller percentages. This shows the sector's capacity to offer varied job
opportunities.
 Restaurants dominate the culinary tourism industry, accounting for 40% of

businesses, followed by fast food establishments (22%) and cafes (12%). Bars,
buffets, and catering services are less represented but show potential for
expansion.
 Respondents generally view culinary tourism positively, noting its contributions

to local livelihoods, infrastructure, employment, and cultural awareness. There are
concerns about price hikes, cultural disrespect, and insufficient infrastructure
investment.
 The mean score for the economic impact of culinary tourism is 3.18, while the
socio-cultural impact score is 0.33, indicating a positive perception of economic
benefits.
 There is a significant positive correlation (r = 0.71, p = .001) between the

economic and socio-cultural impacts of culinary tourism, suggesting that
improvements in one area are likely to benefit the other.
CONCLUSION
The following are the conclusions derived from the findings of the study:
Based on the findings from the data presented, some of the significant learnings
derived is first the demographic profile of the culinary tourism in Cabanatuan City,
Nueva Ecija. There is a clear indication that the majority of the respondents are young
adults in the age bracket of 21-32 years. This youthful work force is defined not only by
their age but also their contract/tenure where a shocking 88% had worked for five years
and below within organizations. Every field within culinary tourism presents various
jobs, and with positions like cooks, managers, and serving staff among others, the area is
able to provide jobs for those at different skill sets.
Analyzing data by business categories, it is revealed that restaurant is the most

significant category in Culinary Tourism in Cabanatuan City as it is present in 40 percent
of the overall establishments identified. This highlights the continued growth of meals
taken in local and traditional restaurants among persons within the community as well as
tourists. Other critical players are the fast food joints and the cafes since they offer
differentiated products in the CTN marketplace. However, there is evidence of the below
sectors that could potentially claim more business and are not as saturated as the market
leaders; Bars Buffets Catering.
Based on the responses given, one may conclude that the socio cultural impacts of
culinary tourism is generally positive as it has provided means of getting livelihoods,
boost income as well as raise cultural profile. However, negative viewpoints like increase
in tariffs and cultural-ethnocentric respect from tourists raises issues that show areas
where infrastructure and general visitor awareness must be enhanced. The research
evidence presented in this study points to the fact that culinary tourism in Cabanatuan
City has potential to boost employment for the standard of living of various individuals
and businesses within the city, thus spurring its economic development. For the
development of the sector in the region it is vital that initiatives to maintain and build
upon these benefits along with efforts to counter the challenges are spearheaded.

RECOMMENDATION

ACKNOWLEDGEMENT
We are truly thankful to Almighty God for His abundant blessings and encouragement,
fortitude, and drive as we conducted and finished our research.
We are also grateful to our most beloved parents for their financial support and
encouraging remarks, assistance during the entire study's completion.
The researchers also would like to acknowledge Ms. Jedia Paola Artel S. Ramos, our
research adviser, for all of her help and guidance to complete our research.
Along with our program head, Ms. Abegail Gaspar, MBA, CTP. We also thank our
campus Dean, Engr. Roel D. Trinidad for allowing the researchers carry out this study.
Additionally, thanks to Mr. Phil Darren E. Agustin, Our statistician for his help in
evaluating numerical data for the study.
And last but not least, we would also like to express our appreciation and gratitude to
our respondents for their willing cooperation. We appreciate your time and expertise in
supporting with this study.

References
Hussain, K. K., Abbasi, A. R., Rasoolimanesh, S. M., Schultz, C., Ting, D. H., & Ali, F.
(2022). Local food consumption values and attitude formation: the moderating effect of
food neophilia and neophobia. Journal of Hospitality and Tourism Insights.
Tovmasyan, G. (2019). Exploring The Role Of Gastronomy In Tourism. Exploring the

Role of Gastronomy in Tourism, 3(3), 30–39.
Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional
economic development and socio-cultural revitalization: Evidence from Amhara
National Regional State, Ethiopia. Culinary Tourism as a Driver of Regional, 19,
100482.
Baloch, Q. B., Shah, S. a. A., Iqbal, N., Sheeraz, M., Asadullah, M. A., Mahar, S., &
Khan, A. (2022). Impact of tourism development.

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The contribution of culinary tourism growth to the livelihood and

quality of life of Cabanatuan city residents in the province of Nueva

Jasmine Mae R. Laude1,2,3, Bernadette Ann Galvez 1,2,3, Kim Brittany

Guañez1,2,3, Wendilyn Manuel1,2,3, Alliyah Bianca Piad1,2,3, Jienella

Paynor1,2,3, Ivy Joyce Villanueva1,2,3

Jedia Paola Ramos1,2,3,4

3Our Lady of Fatima University

The worldwide tourism sector has become a major factor in sustainable

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Culinary tourism has the potential to greatly contribute to community

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

1.1 Scope and delimitation

This study aims to determine The Contribution of Culinary Tourism Growth

1.2 Significance of the Study

Community: This study spread information in the community on recognizing

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Future researcher: This study covers information involving culinary food

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Background of the Study

2.1 Theoretical Framework

Tourism development and expansion have a tremendous coordinating to the

Tourism growth and development have a tremendous impact on the

Tourism development and expansion have a tremendous impact on people's

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

2.2 Review of Literature

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Wildlife preserves and national parks contribute significantly to the tourist

A tourist's tourism experience is intended for pleasure, adventure, learning

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Visitors' intake of local foods and attitudes toward local foods

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

been identified as an important consumption value in the food consumed by

Emotional value, as defined by Gonçalves et al. (2016), is the perceived

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Attitude of tourist toward to the local food

Positive behavioral intentions are usually associated with tourists' positive

2.3 Research Simulacrum

2.4 Statement of the Problem

Specifically, it sought answer to the following questions:

Part I. Profile variable of the respondents

1. What is the demographic profile of respondents?

Part II. Impact of Culinary tourism in Cabanatuan city

2.4 Hypothesis of the Study

There is no significant relationship between the demographic profile of the

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

3.1 Research Design

3.2 Research Locale

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

3.3 Population and Sampling

Inclusion and Exclusion Criteria for the Participants

3.1 Research Ethics

This study needs ethical standards to be accepted and allowed to be conducted.

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

3.2 Research Instrument

3.3 Data Collection

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY

Before the distribution of the questionnaire, the employees in Cabanatuan City