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
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
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
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.
Chapter 1
THE PROBLEM AND ITS SCOPE

Rationale

As people living in cebu all know that Tuslob Buwa has been
popular in the city to its famous affordable price and enjoying outdoor cooking
in the pan and its fun and exciting to dip a hanging rice (puso) in a pan full of
bubbling sauce and to its amazing taste of the pork brain and the aromatics of
garlic, onion and pepper. Some vendors offer an unlimited buwa and some
just sell it at the regular price.

The study aims to know how much expenses and profit does Ate
Janice’s Tuslob Buwa in Acacia VNG Consolacion 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.
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.
Conceptual Framework

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

Moderating Variables

Weather Conditions Weekly Profit

Dependent Variables (DV)

Independent Variables (IV)
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 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.
Statement of the Problem

Researchers found that the stall in VNG Acacia Consolacion, Ate Janice's
Tuslob Buwa have been so famous to its affordable menu price and its
offering unlimited Tuslob Buwa. Out of the curiousity the researchers want to
know the expenses and profit does the stall Ate Janice's Tuslob buwa get in a
week and how the weather affects their daily sales. This study aims to know
the expenses and profits of Janice’s Tuslob Buwa get in a week, so we have
questions here to follow up 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.How does the weather affects daily tuslob buwa sales?

 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).

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.

CEBU CITY, Philippines – As one of the country’s largest

producers of pork products, it’s not a surprise why some of Cebu’s notable
street food and cuisine feature pork – from Lechon (roasted pig) to tuslob-
buwa.

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.

Tuslob-buwa translates to “dip in bubbles” as customers dip “puso”

or hanging rice in a boiling stew of gravy consisting of pork brain and liver.
Its origins can be traced to the poor families residing in Pasil, a coastal village
where the city’s largest seafood market is found.

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 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.

as Gastro Obscura research.

Tuslob buwa is a popular Filipino street food found in the Pasil

neighborhood of Cebu City. Its chief ingredients are pork liver and brain,
which get sautéed with garlic, onions, shrimp paste, and chilis. Cooks fry
everything up with oil or lard, which gives the dish a greasier consistency, and
sometimes soy sauce for extra flavor. The mixture starts out as a watery
stock, but changes into a thick, bubbly stew the longer it stays over the fire.

The name roughly translates to “dip in bubbles,” a reference to its

consistency and a hint on how to enjoy it. Diners dip pusô, or hanging rice
(cooked rice wrapped around coconut or pandan leaves), into the thick and
bubbly froth and pop the salty, greasy pieces into their mouths. Sodas, such
as Coke, Sprite, and Mountain Dew, are common refreshing chasers.

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.
 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,
Researchers make a personal survey of the employee’s and the owner. After
the employee’s and the owner answered the given survey questions, the
researchers will calculate the data and the analysis it on survey results.
Researchers conduct the survey to the employee’s and owner of the Ate
Janice’s Tuslob Buwa and after the result of the given survey, The
researchers will calculate the data of the responds of employee’s and the
owner thru the given survey.
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.
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.
 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 including the ingredients

Pork brain, Oil, Onion, Garlic, Soy sauce, Rice

1st day ₱968

2nd day ₱865

3rd day ₱855

4th day ₱754

5th day ₱872

Total: ₱4314

Table 1.1 shows the Expenses of Ate Janice Tuslob Buwa which is a total of
₱4314.00 pesos spent in a week
 Table 4.2

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

Profit of Ate Janice Tuslob Buwa get in a week

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 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 ₱5,000-₱6,000 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 ₱4,314.00 pesos and the total of Ate Janice Tuslob Buwa Profit is
11,160.00 pesos

Interview

Researchers Conducted Survey on Janice Tuslob Buwa

Employees, Janice’s 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.
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.
Chapter 5

Summary of findings, Conclusion and Recommendation

This chapter presents the summary of findings, conclusion, and

recommendation of the study about Ate Janice's Tuslob Buwa.

Summary Findings

The study was conducted at VNG Acacia Consolacion. The respondents are
the employees.

The findings of the study were summarized according to the problems stated
in Chapter 1. It employed quantitative research and utilized the correlation
research method.

The data were collected by a one time survey. The statistical methods
employed were
Conclusion

The Ate Janice Tuslob Buwa make a big profit all over the week.This
research aimed to determined the weekly expenses and profits of a chosen
tuslob buwa stall in Vng Acasia in Consolacion, and to see whether the
business remains profitable despite offering unlimited buwa. Out finding
indicate that Ate Janice Tuslob Buwa increases 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 Tuslob Buwa is 5,369 pesos in a week as observed
and survey of the researchers.

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

Overall, Ate Janice Tuslob Buwa succesfully attracts more costumers

with its unlimited buwa offers while ensuring profitability through the sales of
hanging rice. This business model highlights the importance of strategic
pricing and products offerings in street food vending.
Recommendation

Based on the findings and conclusion from the study, the following are
hereby recommended

1. Encourage customers by offering them a lesser price of the product.

Using strategic offering unlimited pair of the product.

2. Use an appealing sign to attract costumers to come to the stall.

3. To improve Ate Janice's Tuslob Buwa's profitability and sustainability, it is

recommended to utilize social media for marketing, introduce discounts and
provide covered seating for weather-related sales,

4. Optimize inventory management by monitoring sales trends.

5.Add complementary dishes to the menu, and invest in ongoing employee

training to enhance service efficiency and customer interactions.