ACLC College of Mandaue

QUANTITATIVE ANALYSIS: SALES OF ATE JANICE’S TUSLOB BUWA IN

ACACIA VNG, CONSOLACION

Group 1
Members:
Acsioma Windello Paul T.
Espino Maybelle
Bingcula Vincent
Cano John Michael
Molina Paul
Bentoy Cayenne
Gaviola Jane

Research Instructor
Daryl B. Ogoc, LPT

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 Table of Contents

Acknowledgment I
Approval Sheet II
Chapter 1- The Problem and Its Scope III
Rationale 1
Background of the Study 2
Statement of the Problem 3
Theoretical Framework 5
Conceptual Framework 4
Scope and Delimitation 6
Significance of the Study 7

Chapter 2- Review of Related Literature IV

Chapter 3- Research Methodology V

Research Design 1
Research Instrument 2
Respondents 3
Research Environment 4

Chapter 4- Presentation, Analysis, and Interpretation of Data VI

Data Presentation 1
Data Interpretation 2

Chapter 5- Summary of Findings, Conclusion, and Recommendation VI

Reference VII
Curriculum Vitae VIII

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Acknowledgment

I would like to extend my sincere appreciation to Mr. Daryl Ogoc, whose

unwavering commitment and invaluable guidance have played a pivotal role in
shaping my understanding of practical research. Mr. Daryl Ogoc not only
imparted knowledge but also instilled in us a passion for exploration and a deep
appreciation for the scientific process.

Throughout this research journey, Mr. Daryl Ogoc demonstrated an unparalleled

dedication to our learning. His willingness to share insights, answer endless
questions, and provide constructive feedback has been instrumental in our
growth as aspiring researchers. Mr. Daryl Ogoc went above and beyond,
investing time and effort to ensure that we grasped the complexities of the
subject matter.

I am grateful for Mr. Daryl Ogoc’s patience, encouragement, and mentorship,

which have been instrumental in my academic and personal development. The
skills and knowledge acquired under Mr. Daryl Ogoc’s tutelage will undoubtedly
serve as a solid foundation for future endeavors.

Thank you, Mr. Daryl Ogoc, for being an inspiring educator and for imparting not
just information but a genuine passion for the pursuit of knowledge

3
APPROVAL SHEET

This action research entitled “QUANTITATIVE ANALYSIS: SALES OF ATE

JANICE’S TUSLOB BUWA IN ACACIA VNG, CONSOLACION” Prepared and
submitted by Acsioma Windello Paul, Molina Paul, Bingcula Vincent, Jhon
Michael Cano, Bentoy Cayenne, Gaviola Jane, Espino Maybelle. In partial
fulfillment of the subject requirements in inquiries, investigation, and immersion
has been examined and is recommended for acceptance and approval for Oral
Examination.

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 Chapter 1
THE PROBLEM AND ITS SCOPE

Rationale

As we all know Tuslob Buwa is popular in CEBU, and many people want
to try the delicious famous Tuslob Buwa. Some vendors offer an unlimited buwa
or unlimited hanging rice and some just sell it at the regular price

The study aims to know how much profit Ate Janice’s Tuslob Buwa get in a
week, and to know do they still have a profit even if they offer unlimited buwa.

Background of the Study

The tuslob buwa is believed to have been consumed as early as around

the 1950s and is done during the cooking of sinudlan (Ground Pork Sausage)
where in the diners would gather the resulting foam in the frying oil with hanging
rice.

The modern recipe became popular around the 1970s and consists of pork brain
(otok) sauteed in oil with onion, garlic, and soy sauce. Around 2014, the dish
became more widely available with variants beginning to be served in nearby
cities of Lapu-Lapu City and Mandaue City. It was also around this time that it
started to be served and featured in restaurants.

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Theoretical Framework

This paper investigates street merchants in Acacia Ate Janice’s Tuslob

Buwa. To assess the quantity of street vending sales and vendor composition.
This paper provides an ethnographic overview of the Cebuano hotpot cuisine,
tuslob buwa, which involves dipping hanging rice (puso) into a wok with a sizzling
sauce. The dish gained popularity in the larger Cebuano population in the early
2010s when mainstream restaurants incorporated unusual ingredients such as
hog brains.

Street vending has become an increasingly common feature of urban

centers for several decades, with a relatively high proportion of developing
countries’ populations. Taking a supply side approach, studies have shown that
the responses of urban planners to street vending have followed the modernism
theory.

The purpose of this study is to investigate the weekly expenses of Ate

Janice’s Tuslob Buwa in Acacia VNG. Street Vending has become an
increasingly prominent characteristic of urban centers over the last few decades,
with a sizable proportion of developing countries’ people relying on it for jobs,
money, or survival.

In recent years, tuslob buwa has seen a resurgence in popularity,

transcending its humble beginnings to become a trendy street food enjoyed by
both locals and tourists. Several food stalls and small restaurants in Cebu now
specialize in this dish, each adding their unique twist to the traditional recipe. The
experience remains largely the same, however, with diners enjoying the
communal and hands-on aspect of the meal. The aim of this paper is to evaluate
critically these competing explanations for participation in street
entrepreneurship.

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 Conceptual Framework

Moderating Variable

Weather conditions

Independent Variables (IV) Dependent Variables (DV)

- average price per tuslob

buwa
- average number of tuslob
buwa sold per day Weekly Profit

- cost of ingredients per

tuslob buwa

Figure 1 shows the relationship between the independent variables

(average price, sales volume, ingredient costs), the moderating variable (weather
conditions), and the dependent variable (weekly profit), the research aims to
provide insights into the factors influencing the financial performance of Ate
Janice's Tuslob Buwa business in Acacia VNG, Consolacion. Theoretical
frameworks such as ethnographic insights into Cebuano cuisine and street
vending dynamics provide valuable context for interpreting the research findings
and implications for the Tuslob Buwa business

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Scope and Delimitation

This study looks at the weekly profit of Ate Janice’s Tuslob Buwa stall in Acacia
VNG, Consolacion, Cebu. It examines the average price, daily sales, ingredient
costs (pork brain, oil, onions, garlic, soy sauce, rice), and how weather affects
sales and profits over a week. The research focuses only on this stall, during this
time, and only on Tuslob Buwa, not other products or costs like rent and labor. It
considers general sales patterns, not detailed customer information, and does
not compare with other vendors. Broader economic and regulatory conditions are
not deeply analyzed unless they directly affect sales and costs. This keeps the
study focused on the stalls for a week's profits.

Significance of the Study

This study contains 6 types of who can benefit to the Ate Janice’s Tuslob
Buwa

1. Business Owner (Ate Janice)

- Informed Decision-Making: The study has invaluable implications with regard to
sales trends, customers preferences as well as factors that influence sales. This
information allows Ate Janice to make better decisions concerning the range of
products it supplies, the prices it sets for those products, and ways of marketing
the products they supply.
- Operational Efficiency: This way, the business can know the flow of sales, the
inventory required to meet the sales, and any eventual inventory waste, which
would have cost the business money if the inventory was not properly managed.
- Strategic Planning: The results help to work out business development plans,
determine the degree of sales increase, and prepare for changes in demand.
This can involve strategies that may require development such as planning for
certain promotional events or increasing staff during certain seasons.

2. Employees - Job Security and Opportunities: More sales and business

expansion leads to the guarantee of job security for the existing employees while
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affording a chance to hire more employees. Employees also stand to benefit from
upgraded training and development as the business prospers in terms of growth.

- Work Environment: Work is an organization factor that can be enhanced by

efficient operation and better demand and supply of resources to cut on the
stress and congested working hours during busy periods.

4. Local Community
- Economic Contribution: An effective business is advantageous and benefits the
region by providing employment opportunities and spending locally. It may help
other companies in the region to improve their standing and the economic health
of the local economy as a whole.
- Cultural Preservation: The business is a part of cultural sustainability because
the food being offered is a traditional Pinoy dish, Tuslob Buwa that continues
serving the same purpose in present times.

5. Potential Investors
- Investment Viability: Sophisticated sales reports and positive growth aspects
help in making the business more appealing to potential investors. Lenders must
be able to understand the market in which the business exists and have
reasonable future growth prospects to consider funding the business.

6. Academic and Industry Research

- Benchmarking and Best Practices: The idea is that the given study can be used
as a reference point for similar small businesses operating in the sectors that
have been discussed in the paper. It will also prove useful in the academic field
when researching small business management, sales performance, and related
market strategies in the food sector.

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Statement of the Problem

This study aims to know the expenses and profits of Janice’s Tuslob
Buwa. Many people run over to Janice’s unlimited Tuslob Buwa place in Acacia
VNG to eat which is famous for its affordableprice. We Want to know the
expenses and profits they get in a week, so we have a question here to follow up
on the problem

Research Question

1. How much expenses does Ate Janice’s Tuslob Buwa spend in a week?
2. How much Profit does Ate Janice’s Tuslob Buwa get in a week?
3. Do they still make more profit even if they offer unlimited buwa?

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 Chapter 2
Review of Related Literature and Studies

A review of related literature (RRL) is important for obtaining an

overview of the current knowledge on the topic it is also the systematic
identification, location, and analysis of documents containing information related
to the research problem.

The first tuslob buwa is believed to have been consumed as early as

around the 1950s and is done during the cooking of sinudlan (ground pork
sausage) wherein the diners would gather the resulting foam in the frying oil with
puso (cooked rice in coconut leaves).

Critics claim that tuslob buwa is a traditional generic term that should
not be claimed as the exclusive intellectual property of any individual or business.
Angry Cebuano netizens saw this as big business misappropriating the tradition
and culture of the urban poor (M. R. D 2021).

The gallery is the official art site of the artists' group 'Tuslob-Buwa'. “Tuslob-Buwa
Limited” is the name adopted by a group of four contemporary visual artists in the
city of Cebu, Philippines namely Evan Bejec, Sio Montera, Jojo Sagayno, and
Ritchie Quijano. This site feature the group's major art expositions from the past
to the present. Major works in painting, sculpture, and mixed media are
presented to reflect the group's philosophies and direction.
Artistic line
"Tuslob-Buwa" as a concept for an artists group isn’t at all related or having to do
with the etymologies of profound words in art glossaries. The name adopted by
the group is a Visayan dialect of a local meal in the city of Cebu, the Philippines.
“Tuslob-Buwa” is more known to the population of the masses because it is a
communal dining experience where a single viand is shared by many. Partakers
of the “Tuslob-Buwa” meal can be likened to those who witnessed and
experienced the biblical multiplication of loaves. “Tuslob-Buwa”, a poor man’s
meal is an exotic gastronomic experience made of meat with a staple of rice.
Specifically, the protein here is made either of pig’s brain, liver, and fat eaten with
the local “puso” (hanging rice). The cheap meal is popular in the fish markets of
Pasil, Cebu where everyone eats on a budget but most definitely getting a
nutritious meal. To the four of us, “Tuslob-Buwa” is used as a metaphor to our
beginnings as a dynamic group of young, brave, and stubborn souls out to make
a stir. “Tuslob-Buwa” as a food simmers in a heated pan. With “Tuslob-Buwa” art
shows the plan is to create an alternative visual experience. It intends to break
the monotony and homogeneity of the current art practice in Cebu. Paving a trail

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for new traditions, it also aims to destabilize the status quo by offering the public
newer and contemporary forms of art. The more expressive art the group
exposes isn’t always what it seems. There’s nothing you’ll see that’s exactly what
one gets because of its subliminal content and many allusions. As a group, the
four artists retain their artistic identities with each pursuing a path of its own.
Each was born as an artist and will die as an artist. In their working attitude, not
one work escapes the process of conception thus materialization of each work is
the product of commitment and dedication. Hence, they’re artist from womb to
tomb.
relevant study by Santos and Borromeo (2018) examined the economic impact of
street food vending in urban areas of the Philippines. The researchers found that
street food vendors play a significant role in providing affordable food options to
urban dwellers, contributing to the local economy and employment. However,
challenges such as food safety regulations, competition, and fluctuating
consumer demand were identified as barriers to profitability.

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 Chapter 3
Research Methodology

Research methodology simply refers to the practical “how” of a research

study. More specifically, it’s about how a researcher systematically designs a
study to ensure valid and reliable results that address the research aims,
objectives and research questions. Specifically, how the researcher went about
deciding.

Research Design

The Quantitative Research for our research title to seek quantity data and
generalized results from a sample of a target population, we make an online
survey to send to the target location or in Janice’s Tuslob Buwa and we will wait
for the response of the respondents, after the respondents answered the
researchers will calculate the data and analysis it on surveys, researchers
conducts the survey to the employees of Ate Janice’s Tuslob Buwa and after the
result of the survey will calculate after employees one answering the survey.

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Research Instrument

The survey questions are the research tool that was utilized to obtain the sale
data of Tuslob Buwa of Ate Janice’s in Acacia VNG, Consolacion. This sampling
strategy is to increase the effectiveness of collecting information from the
respondents in the area. The possibility is that the motion picture helps in getting
a good understanding of the sales of Tuslob Buwa. The respondents must be
aware that their active contribution to the survey was very helpful for the
researcher's research and as the researchers planned to acquire a large amount
of information on the market, client satisfaction, and their predilection to Tuslob
Buwa om particular. While participating the respondents generated a
considerable amount of data that then used to enrich our business strategies and
enrich experiences for the customers. Through their participation, they share our
views an positively impact the course of our research.

Description of Respondents

The participants in this study were the 5 employees of Ate Janice Tuslob
Buwa in Acacia VNG, Consolacion employees' feedback provided valuable
insights into their working area.
By focusing to Ate Janice Tuslob Buwa Stall and their employees, we gained a
deeper understanding of their stall of tuslob buwa.
This allowed us researchers to capture a holistic view of the employees at Ate
Janice Tuslob Buwa.

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Research Environment

The place or area of the Janice Tuslob Buwa located near Consolacion
Public Market and near City Mall, across the street and walk like 2minutes and
you will see a big food court name Acacia VNG Consolacion,

Data Gathering Procedures

The technique utilized to conduct this portion of the study is the purposive
sampling technique in which until are selected because of their characteristics,
which you need in your sample. In other words, units are selected on purpose in
purposive sampling. Wherein the researchers interacted with participants, they
tailored to select individuals who could provide meaningful and relevant
information for the study. It was up to the researchers to create a sample
consisting of individuals from different backgrounds so that the data were
diverse.

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 Chapter 4
Presentation, Analysis, An Interpretation of Data
This Chapter deals with the presentation, analysis, and interpretation of data
gathering. The discussion was based on the statement of the problem posted in
chapter 1
Presentation
Table 4.1
 Expenses of Ate Janice Tuslob Buwa in a week
Expenses of Ate Janice Tuslob Buwa in a Week

₱5764.00
Total: ₱5764.00

Table 1.1 shows the Expenses of Ate Janice Tuslob Buwa in a week which is
5764.00 pesos
Table 4.2
Profit of Ate Janice Tuslob Buwa get in a week

Profit of Ate Janice Tuslob Buwa get in a week

1st Day: ₱2560.00

2nd Day: ₱2000.00

3rd Day: ₱3100.00

4th Day: ₱2000.00

5th Day: ₱3500.00

Total: ₱11160.00

Table 1.2 shows the profit of Ate Janice Tuslob Buwa get in a week as the table
shown that on the 1st Day Ate Janice got 2,560pesos profit and it descended to
2,000 on the 2nd Day while on the 3rd Day, the profit ascended by 1,100 pesos,
and in the 4th Day it descended again by 1,100pesos coming back to 2,000pesos

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and in the 5th Day it ascended by 1500 and turns into 3,500pesos and the total of
Ate Janice Tuslob Buwa Profit is 11,160,00pesos in a week.
Analysis

The analysis of Ate Janice's Tuslob Buwa's weekly financial performance

reveals a consistent profitability, with total expenses amounting to ₱5764.00 and
total profits reaching ₱11160.00. Daily profits fluctuate, with the 1st, 3rd, and 5th
days showing peak earnings at ₱2560.00, ₱3100.00, and ₱3500.00,
respectively. These variations may stem from factors like foot traffic, customer
preferences, or weather conditions. Such insights into daily profit trends offer
opportunities for strategic decision-making, adjusting pricing strategies, or
targeting specific days for marketing efforts. Overall, the data underscores the
business's financial resilience and presents avenues for further growth and
efficiency enhancement.

Interpretation

The overall of the expenses of Ate Janice Tuslob Buwa uses in a week is
5,764.00 pesos and the total of Ate Janice Tuslob Buwa Profit is 11,160.00
pesos

Interview
Researchers Conducted Survey on Janice Tuslob Buwa Employees,
Janicee Tuslob Buwa has only had 5 employees, John 21years old, Mariel
22years old, Sangsang 24years old, yoyong 19years old, and Ate Jean 32 years
old, and 5 employees of Ate Janice Tuslob Buwa answered the questions
respectfully knowing that they helped us researchers to know deeply about their
stall. The first question is How many customers come visit and eat in Ate Janice
Tuslob Buwa in a week and all of the employee said the same answer which is
40+ or more and in the second question is how would the employee of Ate Janice
Tuslob Buwa rate their price sale? “High Price” “Mid Price” “Low Price” and 100%
of the employee said that it’s a mid-price and the last question is how much time
did it cost to open the stall? And they answered that is was over 40minutes plus
because they have to prepare the food and make it.

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 Chapter 5
Summary of Findings, Conclusion, and Recommendations
This chapter presents the summary of findings,conclusion, and recommendation
of the study about Ate Janice Tuslob Buwa.

Summary of Findings

The study was conducted at Vng Acacia Consolacion. The respondents

were employees.
The findings of the study were summarized according to the statement of
the problems stated in Chapter 1. It employed quantitative research and utilized
the correlation research method.
The data were collected by pretests and posttests. The statistical
methods employed were mean, percentage, dependent, and independent.

Conclusion

The Ate Janice’s Tuslob Buwa make a big profit as of a week of survey of
the researchers. This research aimed to determined the weekly expenses and
profits of a choosen Tuslob Buwa Stall in VNG Acasia in Consolacion Ate
Janice’s Tuslob Buwa, and to asses whether the business remains profitable
despite offering unlimited buwa and free limited rice. Out finding indicate that Ate
Janice’s Tuslob Buwa increase weekly expenses of 5,764.00 pesos and
generates weekly a total of revenue 11,160.00 pesos and so the total profit of Ate
Janice’s Tuslob Buwa is 5,396 in the week of observed and survey of the
researchers.

The analysis shows that even with the offer of unlimited buwa, the
business remains profitable due to the sales of hanging rice (puso). The data
reveals that the key to maintaining profitability lies in charging for the hanging
rice while offering the buwa as an unlimited option.

Overall, Ate Janice’s Tuslob Buwa successfully attracts costumers with its
unlimited buwa offer while ensuring profitability through the sales of hanging rice.

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This business model highlights the importance of strategic pricing and product
offerings in street food vending.

Recommendation

Based on the findings and conclusion from the study, The following are hereby
recommended
1. Social Media Marketing
2. Broucher/Flyer, Further research must know.
3. Connections (Through friends and family,etc)

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Reference

Cortes, M. L., & Almendras, R. C. (2020). Tuslob Buwa: A Culinary Heritage of

Cebuano Culture. Cebu Food Journal, 5(1), 20-35.

Pusô is cooked rice wrapped inside

a diamond-shaped coconut palm
leaf weaving.
It is a ubiquitous element of the
Cebuano outdoor cuisine, usually
displayed on the
upper parts of food stalls, thus
earning the loose translation of
“hanging rice.”
Pusô is cooked rice wrapped inside
a diamond-shaped coconut palm
leaf weaving.
It is a ubiquitous element of the
Cebuano outdoor cuisine, usually
displayed on the
21
upper parts of food stalls, thus
earning the loose translation of
“hanging rice.”
Pusô is cooked rice wrapped inside
a diamond-shaped coconut palm
leaf weaving.
It is a ubiquitous element of the
Cebuano outdoor cuisine, usually
displayed on the
upper parts of food stalls, thus
earning the loose translation of
“hanging rice.”
Pusô is cooked rice wrapped inside
a diamond-shaped coconut palm
leaf weaving.
It is a ubiquitous element of the
Cebuano outdoor cuisine, usually
displayed on the
22
upper parts of food stalls, thus
earning the loose translation of
“hanging rice.”
Pusô is cooked rice wrapped inside
a diamond-shaped coconut palm
leaf weaving.
It is a ubiquitous element of the
Cebuano outdoor cuisine, usually
displayed on the
upper parts of food stalls, thus
earning the loose translation of
“hanging rice.”
Puso is Cooked rice wrapped inside a diamond-shaped coconut palm leaf
weaving. It is a ubiquitous element of the Cebuano outdoor cuisine, usually
displayed on the upper parts of food stalls, thus earning the loose translation of
“hanging rice” Aghamtao, 2021. Volume 29:59-89

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