SAN ROQUE NATIONAL HIGH SCHOOL

Senior High School

CHAPTER 3

Methodology

Methods of Research Used

The researchers used a purposive sampling method to

aim what is the researchers’ goal. The researchers used the
method of purposive sampling via survey to get the
population of managers, who manages the burger business,
and customers, who buys the burgers. The researchers needed
to use this kind of method to ensure the exact population
of managers and customers who visited the store that day
when the researchers had done the survey at San Roque,
Marikina.

Population and Sampling

Table 1

Frequency Distribution Table of the Respondents as to their

Type

Respondents Frequency Percentage

Manager 13 16.88%
Customer 64 83.12%
Total 77 100

As shown on the table, the manager respondents have a

frequency of 13 and a percentage of 16.88% and the customer
respondents have a frequency of 64 and a percentage of
83.12%. Their total frequency is 77 with a percentage of
100%.
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Senior High School

Respondents of the Study

Table 2

Frequency Distribution Table of the Respondents as to their

Civil Status

Civil Status Manager Customer Total

f % f % f %
Single 8 61.54 29 45.31 37 48.05
Married 5 38.46 31 48.44 36 46.75
Widowed 0 4 6.25 4 5.2
Total 13 100 64 100 77 100

There are 61.54% manager and 45.31% customer who are

single. There are 38.46% manager and 48.44% customer who
are married. There are 0 managers and 6.25% customer who
are widowed.

Table 3

Frequency Distribution Table of the Respondents as to their

Gender

Gender Manager Customer Total

F % f % f %
Male 5 38.46 21 32.81 26 33.77
Female 8 61.54 43 67.19 51 66.23
Total 13 100 64 100 77 100

38.46% of the managers and 32.81% of the customers are

male. 61.54% of the managers and 67.19% of the customers
are female.
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Senior High School

Table 4

Frequency Distribution Table of the Respondents as to their

Age Level

Age Level Manager Customer Total

F % F % f %
46 years old 1 7.69 5 7.81 6 7.79
and above
36 – 45 years 2 15.38 22 34.37 24 31.17
old
26 – 35 years 3 23.08 14 21.88 17 22.08
old
25 years old 7 53.85 23 35.94 30 38.96
and below
Total 13 100 64 100 77 100

7.69% of the manager and 7.81% of the customer are 46 years

old and above. 15.38% of the manager and 34.37% of the
customer are 36 – 45 years old. 23.08% of the manager and
21.88% of the customer are 26 – 35 years old. 53.85% of the
manager and 35.94% of the customer are 25 years old and
below.
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Senior High School

Table 5

Frequency Distribution Table of the Respondents as to their

Educational Attainment

Educational Attainment Manager Customer Total

f % f % f %
Doctoral Degree 1 7.7 1 1.56 2 2.60
With Doctoral Units 0 0 0
Master’s Degree 5 38.46 5 7.81 10 12.99
With Master’s Degree 0 3 4.69 3 3.90
Unit
Bachelor’s Degree 5 38.46 9 14.06 14 18.18
College Level 2 15.38 34 53.13 36 46.75
High School Graduate 0 12 18.75 12 15.58
Elementary Graduate 0 0 0
Total 13 100 64 100 77 100

7.7% of the manager and 1.56% of the customer has a

Doctoral Degree. Both the customer and manager have no
Doctoral Units. 38.46% of the manager and 7.81% of the
customer have a Master’s Degree Unit. 38.46% of the manager
and 14.06% of the customer have a Bachelor’s Degree. 15.38%
of the manager and 53.13% of the customer graduated or
currently in College. 0 manager and 18.75% of the customer
is a High School Graduate. Both customer and manager have
no Elementary Graduate.

Research Instrument Used

In this study, the researchers conducted a

survey with the use of questionnaires to identify the
difference between the perception of the managers and
customers about burger industry, to know what perception
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would help the study of innovation by the growth of burger

industry and to

know the perception that wouldn’t help this case. Also the
questionnaires were used to have a better study about the
growth of burger industry. And the researchers distributed
the questionnaires to two kinds or types of respondents,
the managers and the customers as the people who would give
the general perception about the innovation of burger
industry especially because the burger business is common
in the area where the study was conducted.

Data Gathering Procedure

First, the researchers asked for validation of the

questionnaires and survey letter created from different
business professionals. Second, the validated
questionnaires were distributed along with the letters to
the target respondents, the managers and the customers
within the industry of burger. Third, the researchers
collected the questionnaires and ask some additional
information about the business from the respondents.
Fourth, the researchers analyzed the collected data and
finalized the data. Lastly the finalized data has been
categorized according to its demographic profile and
perception’s numbers.

Statistical Treatment of Data

In this study, the researchers gave questionnaires to

the employee respondents for the assessment of the
instructional materials.

To interpret and analyze the data that were collected

by researchers from the respondents, the researchers used
the following statistical tools:
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1. Frequency

It is the actual response to a specific item

questions in the questionnaire where the respondents tick
their choice.

To find the frequency:

- Count the number of times each item that appears in

the data.

2. Percentage

It is a display of data that specifies the percentage

of observations that exist for each data point or groupings
of data points.

To find the percentage:

𝑭
𝑷 = 𝒏 × 𝟏𝟎𝟎

P = percentage

F = frequency

N = total amount of the respondents

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3. Numerical Value

It is the value wherein the researcher’s will be able

determine if the respondents strongly agree, moderately
agree, neutral, slightly disagree, or disagree with the
given statement/s in the research.

To find the numerical value:

𝑇𝑜𝑡𝑎𝑙 𝑆𝑐𝑎𝑙𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑅𝑒𝑠𝑝𝑜𝑛𝑑𝑒𝑛𝑡𝑠

𝑁𝑢𝑚𝑒𝑟𝑖𝑐𝑎𝑙 𝑉𝑎𝑙𝑢𝑒 = 𝑛
N = Total population of the respondents

Total Scale of the Respondents = Total number of the

respondents’ vote on the statement