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Practial Research Group 1 Official.pptx (2)
Practial Research Group 1 Official.pptx (2)
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
Reference VII
Curriculum Vitae VIII
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Acknowledgment
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
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APPROVAL SHEET
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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 or
unlimited 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
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Conceptual Framework
Moderating Variable
Weather conditions
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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.
This study contains 6 types of who can benefit to the Ate Janice’s Tuslob
Buwa
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.
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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 second variant became popular around the 1960s that made use of
the pork offals (ug ginhawaan sa tuslob buwa). After cleaning the offals, it is
seasoned with salt, garlic, black pepper, and bay leaf. The offals are then boiled
for the preparation for the cooking of adobo; the resulting stock from this boiling
process is set aside and used for tuslob buwa. But in some ways, tuslob buwa
the latest food craze, can be comparable to that of a sasquatch.
The signature Cebuano Lechon placed the island on the world map of
culinary destinations. For Filipinos, Lechon is usually served to mark significant
and grand celebrations in life.
Tuslob buwa, on the other hand, has its own interesting story to tell.
In cebuano, the name tuslob buwa suggests the image of "dipping into
the bubbles". tuslob means "to dip", buwa cebuano for "bubbles", refers to the
bubbling mixture into which rice (specifically rice shaped by being prepared as
puso) is dipped
Generally, eating this dish does not require any utensils. Using bare
hands. a person needs to grab a rice "puso" and dip it into the mixture in the
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frying pan. One eats tuslob buwa with the frying pan on the live flame. The
mixture is sticky and simmering with bubbles. After dipping the rice "puso" into
the bubbles (buwa), one takes a bite to taste the savory flavor.
Tuslob buwa is cheap: You will pay only for the hanging rice, which is
around 5.00 Philippine pesos per piece. Served from a street cart in a large,
bubbling wok, it is meant to be shared among friends and strangers. If you’d
rather have a serving all to yourself, you’ll have to go to a restaurant.
The authors of this article, which was published in the Cebu Food Journal,
Cortes and Almendras examine the cultural significance and historical origins of
Tuslob Buwa in Cebuano cuisine. The writers follow the development of Tuslob
Buwa from its modest beginnings to its current prominence through interviews
with regional chefs, food historians, and community members. According to the
study, Tuslob Buwa plays a vital role in maintaining Cebuano culinary customs
and encouraging a sense of community among patrons. Furthermore examined
in the article is Tuslob Buwa's economic impact on the local food industry,
specifically with regard to entrepreneurship and the development of tourism.
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Chapter 3
Research Methodology
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,
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
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
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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Related Study
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
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.
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Chapter 5
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