CHAPTER I

THE PROBLEM AND ITS SCOPE

Introduction

The individuals of the young generation today are the witnesses and

bearers of culture and traditions of the society they live in. They are the ones

who will pass down to the next generations their old habits and ways of living

that are the marks of their identity. These individuals are referred to as the

‘Millennials’.

The ‘millennials’ are those born under the year 1982-2002who have been

used to foods that are not home-cooked. They get attracted to foods that are

beautifully packaged, with flavour profiles that have unexpected twists, food

that are generally foreign to the taste and also exciting.

Millennials are the tastemakers in food. They have a penchant for foods

beautifully packaged, ready to eat and having intense flavour and extreme

textures. They get thrilled with foods having unusual forms and unexpected or

dramatic twists. (www.millenialmarketing.com). They have been introduced

and have gotten used to global cuisine.

Supermarkets sell hundreds of processed foods that are attractively

packaged. These foods have longer shelf lives and require less preparation

than many fresh alternatives. These foods are preferred by the millennials

whose parents are busy with work and who are themselves busy.These

1
processed foods can be used to make fast, easy meals but they tend to be

less nutritious than home-made foods. They contain high level of sodium,

saturated fat and high fructose corn syrup. They contain more calories than

unprocessed foods. Eating these foods promotes weight gain, and may result

in adverse health consequences such as high blood pressure and increased

risk of stroke (www.livestrong.com).

Rationale

This study focuses on the food preferences of the millennials in the

University of Bohol, give them idea on their preferences in choosing foods and

to provide ideas on what kind of food to serve in restaurants.

Theoretical Background

“Theory of Recurrent Cycles of Generations in History” by Howe and

Strauss (2000-2003), speaks of the notion of “generation trait” that resembles

the empirically validated concept of “cohort effect”. Its ideas are very

compelling and useful to find guidelines that allow us to understand the

generations’ behaviour.Cohort Effect is used in the field of social and human

sciences to describe the influence of being born and raised in a time and

situation which are shared by other members of a group.

The relation between individual development of a person and his/her

surrounding environment has been the focus of many well-known and

influential psychological theories. Psychological theories that stress the role of

social, cultural, historical, economical or sociological factors in the

development of the individual can be chosen as a theoretical rationale to

2
ground ideas regarding the influence that a generation has on many aspects

of the persons typical sensitivity, judgement and behaviour.

Legal Bases

The following are the laws and policies which are taken to serve as the

legal bases of the study.

Republic Act No. 10611 known as Food Safety Act of 2013 strengthens

the food safety regulatory system to protect consumers’ health and ease

market access of native foods. Article I, Section 15 of 1987 Philippine

Constitution declares that the state shall protect and promote the right to

health of the people and instil health consciousness among them.

Food and Drugs Administration (FDA) Republic Act No. 9711, known as

Food and Drugs Administration (FDA) Act of 2009, amends food and drugs

and devices and Act No. 3720 the Cosmetic Act, regulates “product health”

which includes foods and other consumer products that may have an effect on

health. The term “Food” is any substance, processed, semi-processed or raw,

intended for human consumption.

Related Literature

Food is essential for human. The food we eat is utilized by the body and

used for the growth and maintenance of tissues. It is defined as any liquid or

solid material which can be consumed and absorbed and metabolism. Food

preference of a person depends on various characteristics such as childhood

experience of food, ethnic and psychological factors, culture of family and

3
community, religions and beliefs, health, lifestyle of family, nutritional

knowledge and food availability (M. Raheena Begum, 2010).

Millennials are forming strong brand and retail format preferences and

they report an intentional influence on the behaviours and brand choices of

their family and friends and even complete strangersin terms of: 1) their dining

and apparel shopping habits; 2) categories that rank high with this generation

in terms of enjoyment, knowledge and overall spending.

Restaurant meals and drinks are high on the list of what millennials like to

spend their money on. Clothing choices both men and women are

knowledgeable about clothing like buying it and have formed brand

preferences.

Millennials are in a transitional expansive and exploratory life stage in

which their attitudes, beliefs, preferences and rituals are emerging and

evolving(Millennial passions in terms of Food, Fashion and Friends by

Christine Barton, Lara Koslow, Jeff Framm and Chris Egan, 2012).

Millennial foodies are literally the “tastemakers” when it comes to what

we put into our mouth, where we buy it and how we want it packaged. Food

trends tend to tickle up the generational ladder of what “Millennials eat”

(www.millenialmarket.com),35% of meals eaten by millennials are really

snacks. Combining foods traditionally served at breakfast, lunch, dinner has

led to terms such as “brunch” “linner” “brinner” and “slunch”.

4
 Millennials’ judge food by its cover, hip eco-friendly packaging as well

as unique flavours and textures enhances the appeal of food products for

Millennials shopping the store center. Food companies are realizing that time-

tested package designs like cans, jars and bottles in many ways don’t jive with

the millennials’ lifestyle and this generation unique attitudes toward foods,

health and the environment (www.millennialmarketing.com).

Foods can be expressed through pleasing color combination and variety

in size and shape. Seasonings and food combinations may use to accent

flavour and a combination of texture. Culture foods are very near and dear to

the heart to all of us. Culture influences food choice, food combination,

service, and food tradition (R.P. Saxena 2010).

Related Study

Christine Barton, Lara Koslow, Jeff Fromm, and Chris Egan conducted

astudy about the millennials’ passions of food, fashion, and friends. According

to them, the millennial generation is poised to leave its mark on the world. The

youngest members of this, the 16-to-34 years old group are still financially

dependent on their parents; the millennials are forming strong brand and retail

format preferences; and, they report an intentional influence on the behaviours

and brand choices of their family and friends even complete strangers.

Millennial consumer members of this generation are entering their peak

earning and spending years. Their perspective in terms of dining out,is likely to

spend their money on ranking above consumer electronics, apparel, footwear,

beauty and cosmetic products and accessories. They also prefer fast, fast-

5
casual, takeout, Asian, exotic, and organic foods. They like to eat out with

friends and co-workers. They care more about late-night dining, convenience,

decor, menu, and drinking variety, entertainment and non-stop Wi-Fi. They

tend to shop with group of friends and with relatives other than immediate

family. They also want branded product.

Generally speaking, Millennials are in a transitional, expansive, and

exploratory life stage in which their attitudes, beliefs, preferences, and rituals,

are emerging and evolving. The window of opportunity to truly connect with

this generation is fleeting (Boston Consulting Group, Inc. Millennial Passions

(2012).

6
 CONCEPTUAL FRAMEWORK

LEGAL BASES
THEORY
 Republic Act No. 10611
 Theory of  Food and Drugs
Recurrent Cycles Administration (FDA)
of Generations in Act of 2009 Republic
History Act No. 9711

INPUT

 Profile of the respondents

 Characteristics of Millennial
 Document Analysis

PROCESS

 Statistical Data Percentage

OUTPUT

 Summary of Finding,
Conclusion and
Recommendation

Figure 1

7
Statement of the Problem

This study aims to determine the food preferences of the millennials in

the University of Bohol.

This specifically answers the following questions:

1. What is the profile of the student respondents in terms of the following:

1.1 Name

` 1.2 Sex

1.3 Age

1.4 Year Level

2. What are the food preferences of the millennials in terms of:

2.1 Lunch

2.2 Snacks

2.3 Drinks

3. How often do you eat this type of foods?

4. What are the reasons in choosing this kind of foods?

Scope and Limitation

This study concentrated on the Food Preferences of the Millennials in

the University of Bohol. The researchers had a survey in the students in

University of Bohol. We surveyed100 students who were born as millennials

8
Significance of the Study

The researchers believe that this study is very important in creating

plans to boostthe economy of Bohol and also give knowledge or idea to

entrepreneurs. The result of this study will benefit the following:

Entreprener

Give idea to entrepreneurs on what type of foods they are going to

serve to millennialsnowadays and help them choose the type of business that

is applicable and catchy to the millennials.

Millennials (born 1982-2002)

Provide them the knowledge in choosing what food trends are and help

them choose what kind of foods are affordable yet healthy.

Researchers

Give them the idea on what kind of foods to make and serve to the

millennials as HRM students.

9
 RESEARCH METHODOLOGY

Research Design

The quantitative method was used in this study using sampling survey

and documenting analysis to gather wide array of information on the

millennials’food preferences.

A letter was sent to the dean of the College of Hospitality Management,

Tourism and Nutrition then to the Vice-President for Academics asking

permission to distribute questionnaires to the target respondentsafterwhichthe

paper was subjected for scrutiny by the Ethics Board at the University

Research Center. After acquiring permission from the authorities, the

questionnaires were then distributed to the respondents who were given

enough time to answer. Retrieval followed immediately.

Research Environment

The collection of the information was conducted inside the University of

Bohol main campus located at Dr.CecilioPutong Street, Tagbilaran City.

10
 Figure 2

Map of University of Bohol

Research Respondents

As gleaned from Table I, the informants were 100 tertiary millennials

studying in the University of Bohol who were randomly chosen composing of

10 First Year, 34 Second Year and 56 Third Year students.

11
 TABLE I

Distribution of Respondents

YEAR LEVEL NO. OF QUESTIONNAIRE

Percentage
Distributed Returned
Retrieved

1st year 10 10 100%

2nd year 34 34 100%

3rd year 56 56 100%

Instrument

The researchers made use of a self-made questionnaire. Questions

were made simple and easy to understand and were provided with various

possible answers for systematic recording of responses.

There were two parts of the questionnaire. Part I covered the profile of

the respondents,Part II dealt with the Food Preferences of the millennials in

terms of lunch,snacks,and drinks. We made a questionnaire where

respondents simply checked their food choice according to lunch, snacks, and

drinks, as well as how often they eat them and their reasons why they chose

those foods.

Validation of the Instrument

12
 The draft of the questionnaire was shown to the Research Instructor

and Adviser for comments and suggestions for improvement after which it was

submitted to the Research Consultant of the Graduate School, University of

Bohol.

Data gathering procedure

The researchers in this study followed the protocol in gathering data. The

title, significance of the study, statement of the problem, and methodology

were presented for ethics review to the University of Bohol Ethics Board

(UBREB). When certified ethical, letter to the UB administration, and dean’s

office were sent to request for consent to conduct the study.

Data analysis

The survey questionnaire were gathered, numbered and coded into

spread sheets using Microsoft Excel 10. For the appropriate translation of

each variable, a code book were prepared by the researchers. For the ease of

analysis of the figures, statistical packages for social sciences version 20 were

used to compute the frequencies, percentages, weighted mean.

Statistical Treatment

13
 In the analysis and interpretation of data, the following tools were used:

Percentageor P = F X 100
N

Where: P = Percentage

F = Frequency

N = Number of Cases

Weighted Mean.This technique is used to measure the central

tendency where some values are given importance over others. This is used

to gauge the average value of responses to the given items or dimensions.

The weighted equivalent means were computed as follows:

WM= Σ(ƒxw)
N

Where: WM = Weighted Mean

Σƒx = Summation of frequency scale value x

N = Number of cases

or of the sum of the products of the response frequencies by their respective

weight means divided by the number of cases.

Definition of Terms

14
 To avoid confusion and misuse of ideas, the following terms in this

research were defined herein:

Millennials

Also known as Generation Y is the demographiccohort following

Generation X. There are no precise dates for when this cohort starts or ends;

demographers and researchers typically use the early 1980s as starting birth

years and the mid-1990s to early 2000s as ending birth years.

UB

University of Bohol

Food

Any nutritious substance that people or animals eat or drink, or that

plants absorb, in order to maintain life and growth.

Preference

The power or opportunity of choosing.

Penchant Flavor

It is a strong liking or desire for foods or something.

FDA

Food and Drugs Administration

15
Lunch

A meal eaten in the middle of the day, typically one that is lighter or less

formal than an evening meal.

Snacks

A small amount of food eaten between meals.

Drinks

Take a liquid into the mouth and swallow. A liquid that can be

swallowed as refreshment or nourishment.

16
 CHAPTER II

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter deals with the presentation, analysis and interpretation of

data based upon the results of the questionnaire that were distributed to the

respondents.

The gathered data were herein presented, analyzed and

interpreted in the light of the various aspects of the problem.

Profile of the Respondents

Table II pictures the profile of the respondents as to their age, sex,year

level of CHMTN students in University of Bohol.

TABLE II

PROFILE OF RESPONDENTS

(N=100)
ITEMS F % Rank
A. AGE
16-19 36 36% 2
20-23 48 48% 1
24-27 11 11% 3
28 above 5 5% 4
B. SEX
Female 67 67% 1
Male 33 33% 2
C. YEAR LEVEL
First year 10 10% 3
Second year 34 34% 2
Third year 56 56% 1

17
Hereunder are graphs of the respondents’ profile for a clearer and speedy

glance.

GRAPH II-A

AGE
16-19 20-23 24-27 28 above

11%
5%
36%

48%

As the graph shows above, 48% of the students in University of Bohol

were at 20-23 years old which ranked the highest; 36% were at 16-19 years

old ranked 2nd, while in the 3rd ranked were 24-27 years old that had 11%;

lastly in the 4th ranked were ages 28 year old above that had 5%.

18
 GRAPH II-B

SEX
Male Female
33%

67%

Among the respondents, 67% were female out of 100% and 33% were male.

19
 GRAPH II

YEAR LEVEL
10%

First Year
Second
Year
34% Third Year
56%

-C

In the graph above most of the respondents were the 3 rd year students

which ranked in the first place that had 56%, the respondents that place in the

second ranked were the 2nd year students which had 34%, and the last ranked

were the 1st year student that had 10%.

Table III-A

Food Preferences of the Millennials

20
 (N=100)

F N % Rank

A. LUNCH

Fried Chicken 68 100 68 1

Adobo 50 100 50 2

Humba 42 100 42 4

AdobongKangkong 24 100 24 10

Halang-halang 40 100 40 5

Law-oy 33 100 33 7

Fried fish 44 100 44 3

Chicharon 10 100 10 14

Spaghetti 16 100 16 13

Pancit 39 100 39 6

Canton 39 100 39 6

Pinakbet 22 100 22 11

Egg 33 100 33 7

Bola-Bola 25 100 25 9

Sausage 7 100 7 15

Grilled Fish 25 100 25 9

Sisig 24 100 24 10

Kare-Kare 19 100 19 12

Lechon 29 100 29 8

Sinigang 7 100 7 15

Sari-Sari 1 100 1 18

Kinilaw 1 100 1 18

21
TortangTalong 3 100 3 16

Lumpia 2 100 2 17

B. MERIENDA

Biko 19 100 19 14

Banana cue 81 100 81 1

Camote cue 49 100 49 6

Pancake 42 100 42 9

Burger 62 100 62 2

Fries 53 100 53 4

Pizza 47 100 47 7

Puto 25 100 25 12

Kabkab 1 100 1 18

Halo-halo 43 100 43 8

Suman 21 100 21 13

Halayang 2 100 2 17

Cupcake 32 100 32 10

Cake 30 100 30 11

Bingka 21 100 21 13

Bread 54 100 54 3

Biscuits 50 100 50 5

Nachos 9 100 9 15

Tacos 9 100 9 15

Tortilla 7 100 7 16

Sarongsong 0 100 0 19

Lasagna 19 100 19 14

Palitaw 1 100 1 18

22
 C. DRINKS

Buko juice 55 100 55 3

Coke 59 100 59 2

Sprite 45 100 45 5

Royal 36 100 36 6

Shake 46 100 46 4

Coffee 25 100 25 7

Tea 17 100 17 8

Frappe 10 100 10 9

Juice 65 100 65 1

Water 8 100 8 10

Hereunder are the graphs of the Food Preferences of the Millennials in

the University of Bohol for a clearer and speedy glance.

GRAPH III-A

23
 LUNCH
Column2

68
50 44
42 40 39 39
33 33
24 22 25 25 24 19 29
10 16 7 7
1 1 3 2
N O A G G Y H N TI IT N ET G A E H IG E N G RI W G IA
KE V B N N -O IS O ET C O B G L G IS IS AR O N A A N P
HIC DO UM GKO ALA AW ED F HAR GH PAN ANT AK E -BO USA ED F S E-K ECH IGA RI-S INIL ALO UM
C A H N -H L RI IC PA C PIN LA SA ILL R L SIN SA K T L
IED KA NG F CH S BO GR KA NG
R G A TA
F N AL R
O VO H TO
AD

The graph above shows the food preferences of the millennials in terms

of lunch. The millennials top 3 choices are Fried Chicken which is the 1 st

choice with the frequency of 68, 2nd choice is Adovo with a frequency of 50

and the 3rd choice is Fried Fish with a frequency of 44.

GRAPH III-B

24
 MERIENDA
Series 3

81
62
49 42 53 47 54 50
43
25 32 30
19 21 21 0 19
9 9 7
1 2 1
O E E E R S A O B O N G E E A D S S S A G A
K U U K E IE Z T A L A N K K K A IT O O L N N W
BI A C E C CA RG FR PIZ PU BK -HA UM YA PCA CA ING RE CU CH AC RTIL SO AG LITA
T N U KA LO S ALA CU B IS A T O G S A
NAN MO PA B A
B B N T ON LA P
A A H H R
B C SA

The graph above shows the food preferences of the millennials in terms

of merienda. The millennials top 3 choices are Banana cue which is the 1 st

choice with the frequency of 81, 2nd choice is Burger with a frequency of 62

and the 3rd choice is Breads with a frequency of 54.

GRAPH III-C

25
 DRINKS
Column2

65
55 59
45 46
36
25
17
10 8

BUKO COKE SPRITE ROYAL SHAKE COFFEE TEA FRAPPE JUICE WATER
JUICE

The graph above shows the food preferences of the millennials in terms

of drinks. The millennials top 3 choices are Juice which is the 1 st choice with

26
the frequency of 65, 2nd choice is Coke with a frequency of 59 and the 3 rd

choice is Buko Juice with a frequency of 55.

Table IV

HOW OFTEN MILLENNIALS CONSUME THEIR FOOD PREFERENCES

HOW OFTEN F N Rank

Everyday 42 100 1

Once a week 20 100 3

Two times a day 19 100 4

Occasionally 22 100 2

Thrice a week 2 100 5

Several days in a week 1 100 6

Sometimes 1 100 6

(graph of table IV)

Interpretation of table IV

27
 Table V

REASONS WHY MILLENNIALS CHOOSE THESE FOODS

REASONS F N Rank

It is affordable 60 100 1

It is a new trends now a days 11 100 4

It is catchy in the eyes 21 100 5

It is delicious 60 100 1

It has a penchant flavour 8 100 6

It is healthy 27 100 3

Stress reliever 37 100 2

Choice 1 100 7

Curbs Hunger 1 100 7

28
 TABLE IV-A

HOW OFTEN
Column2

42

20 19 22
2 1 1
Y K Y LY Y K ES
DA EE DA AL DA EE IM
R W N W T
EV
E
EA ES
A
SIO C EA A M
E
C
TIM
A RI IN SO
ON O O CC TH
A YS
TW LD
RA
EVE
S

Graph IV

The graph shows above how often the millennials eat and buy those

types of foods. The survey says that millennials eat those foods every day in

their daily life.

(Table V)

(Graph V)

(Interpretation of Table V)

29
 REASONS
Colmn2

60 60
37
21 27
11 8 1 1
E S S S R Y ER E R
A BL AY EYE IOU VO LTH IV O IC GE
D A A L N
RD A TH
E
EL
IC L
HE
A CH U
FO W N D NTF S RE SH
F I B
SA NO Y A
RE
S R
IT' N D TCH NCH ST CU
E E
TR CA YP
W R
NE VE
S A
HA

The graph above shows the reasons why the millennials choose those

types of foods. The survey says that they choose those foods because it is

very much affordable in their allowance yet it is also delicious.

30
 CHAPTER III

SUMMARY, CONCLUSION AND RECOMENDATION

This chapter contains summary of the problem, research design and

findings together with the conclusions and recommendations drawn.

SUMMARY

The Problem and Research Designed

STATEMENT OF THE PROBLEM

This study aims to determine the food preferences of the Millennials in

the University of Bohol.

The specific questions to be answered were; 1. What is the profile of

the respondent by name, age, sex and year level, 2. What are the food

preferences of the millennials in terms of lunch, snacks, and drinks, 3. How

often do you eat this type of foods? and 4. What are the reasons in choosing

this type of food.

RESEARCH DESIGN

31
 This research utilized the quantitative approach which used a self-made

survey questionnaire to establish the data needed.

The locale of the study was of University of Bohol, located at the

Dr.CecilioPutong St., Tagbilaran City.

The respondents of the study were the first year, second year, and third

year students in the University of Bohol which included a total of 100 (100%);

10 students in first year, 34 students for second year and 56 students in third

year.

The researchers made use of a self-made questionnaire. Questions

were made simple and easy to understand and were provided with various

possible answers for systematic recording of responses.

With the permission from the authorities concerned, the questionnaires

were distributed, gathered, collated, subjected to statistical treatment,

analyzed, and interpreted.The findings became the bases for the conclusions

and the corresponding recommendations including the proposed intervention

measures.

SUMMARY OF FINDINGS

Respondent profile

The respondents are the students studying in the University of Bohol

that are born as millennials.

32
 It was found that the majority of the students were between20-23 years

of age, followed by 16-19 years old, then 24-27, and lastly 28 above. 67

percent of the respondents were female and the remaining 33 percent were

male.

Most of the respondents were third year students, 56 students (56%) in

the first rank, followed by second year 34 students (34%) in the second rank

and lastly were the first year student that had 10 students (10%) out of 100

student (100%) of our respondent.

CONCLUSIONS

1. The respondent profile gave the following result: most of the respondents

were ages between 20-23 years old which gain 48 percent of the total

respondent is the highest age bracket. For the gender, female were the

highest percentage of 67 percent while the male had 33 percent. The

highest percentage obtained by the year level was 56 percent by the 3 rd

year students, followed by the 2 nd year students which had 34 percent and

lastly the 1st year student obtained 10 percent.

RECOMMENDATION

1. To be able to give ideas to the entrepreneur on what to serve to the

millennials now a days.

2. To encourage the investors to invest into these type of business into which

the millennials are easily attracted.

33
3. To encourage the millennials to taste and try other types of foods not just

their food choice.

4. To provide information on what types of food the millennials prefer.

5. Establish more food business food chains for the millennials to taste

different flavor of foods.

REFERENCES

 UNESCO 2001 UNESCO Universal Declaration on Cultural Diversity.

Available from: http://www.portal.unesco.org/ev.php.htm (29 March

2014).

 P.G. Kittler, K. P. Sucher and M. N Nelms“Food and Culture” 6 th edition

(2012) Belmont, CA: Wadsworth.

 Nasaa-art 2004, Definition of Culture. Available from: www.nasaa-

arts.org/artworks/cultuor.shtml (14 March 2014).

 Howe and Strauss (2000-2003)

 M. Raheena Begum. Food,Nutrition, and Dietetics, (2010)

 Dunne et al., (2011)

 Christine Barton, Lara Koslow, Jeff Fromm, and Chris Egan “ Millenials’

Passion: Food, Fashion, and Friends” (2012)

 www.millenialmarketing.com

34
 R.P Saxena. Food Service and Catering Management. First Edition,

(2010) Centrum Press, H.O 4360/4, AnsariRoad,Daryaganj. Printed al

BalajiOffset,Delhi,India

APPENDICES

35
INFORMED CONSENT FORM

THE MILLENNIALS’ PERSPECTIVE ON THE TRADITIONAL BOHOLANO

CUSINE

I. The undersigned confirm that (Please tick the box as appropriate.)

1. I have read and understand the purpose of this study and what it is all

about
2. I have been given the opportunity to ask questions about the research

project and my participation to it.

3. I voluntarily agree to participate in the research project.

4. I very well understand that I can withdraw from this research project any

time without need to justify such action, and that I will not be penalized

for withdrawing nor will be questioned o my decision.

5. The procedures regarding confidentiality have been clearly explained to

me (that my name, pseudonym will not be indicated, and there will be

36
 anonymity of data.)
6. I accept the offer to partake in this project and therefore give my

consent.
7. I, along with the researcher, agree to sign and date this informed

consent form.

Participant:

Name of Participant Signature

Date

Researcher:

Aclon, Rosemarie G.

Arbilo, Louie A.

Apolinar, Ralph Aries E.

Aton, Lesly Rose B.

Incon, Ianjo M.

Moralida, Blessie Ella B.

Palaca, Lorelyn Grace P.

Razo, Jasmin May A.

Simporios, Joshua D.

Tinaja, Richard Alejandro

37
Note: if you have questions about the study any problem and concerns about

your rights as a research participant, please contact this number:

APPROVAL SHEET

I, Dr. Maria Asuncion LaxaBersabal Ph. D, give my approval to the request

ofAclon, Rosemarie G, Arbilo, Louie A, Apolinar, Ralph Aries E, Aton,

Lesly Rose B, Incon, Ianjo M, Moralida, Blessie Ella B, Palaca, Lorelyn

Grace P, Razo, Jasmin May A, Simporios, Joshua D, Tinaja, Richard

Alejandro, to conduct a study on “Food Preferences of the Millennials in

the University of Bohol” pledge to support this endeavour in ways legal and

moral, for the benefit of the researchers and the university.

Dr. Maria Asuncion LaxaBersabalPh. D

Dean of College of Hospitality Management Tourism and

Nutrition

University of Bohol

Tagbilaran City, Bohol

38
 APPROVAL SHEET

I, ATTY. Nuevas T. Montes give my approval to the request ofAclon,

Rosemarie G, Arbilo, Louie A, Apolinar, Ralph Aries E, Aton, Lesly Rose

B, Incon, Ianjo M, Moralida, Blessie Ella B, Palaca, Lorelyn Grace P,

Razo, Jasmin May A, Simporios, Joshua D, Tinaja, Richard Alejandro ,to

conduct a study on “Food Preferences of the Millennials in the University

of Bohol” pledge to support this endeavour in ways legal and moral, for the

benefit of the researchers and the university .

ATTY. Nuevas T. Montes

President, University of Bohol

Tagbilaran City, Bohol, Philippines

39
 University of Bohol

College of Hospitality Management Tourism and Nutrition

Survey Questionnaire in the basis of citing the food preference of the

Millennials in the University of Bohol

Dear Respondents,

Good Day!

We the 3rd year students of the College of Hospitality Tourism and Nutrition

are currently conducted this study entitled: “FOOD PREFERENCES OF THE

MILLENNIALS IN THE UNIVERSITY OF BOHOL”. This will serve as the

primary data for the study.

Your cooperation will help us to success this endeavour.

Thank you

The Researcher

40
Noted by:

QUESTIONNAIRE

PART I

Profile of the respondent

Direction: please check the appropriate answer in the space provided.

1. Profile of the student respondents

1.1. Name (optional)

Family Name: First Name:

Middle Initial:

1.2. Age

16-19

20- 23

24-27

28 andabove

1.3. Sex

Female

Male

1.4. Year Level

1st year

2nd year

3rd year

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PART II

Direction: Please put a check mark on the appropriate box

corresponding your choice.

1. What are the food preferences of the millennials in terms of;

1.1 LUNCH:

Fried Chicken Cantoon

Adobo Pinakbet

Humba Egg (Sunnyside up/

Omelette/Scramble)

AdobongKangkong Bola-bola

Halang-halang Sausage

Law-oyGrilled Fish

Fried Fish Sisig

Chichsron Kare-Kare

Spaghetti Letchon

B Pansit Others:

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43
1.2. SNACK

Bikokabkab Bread

Banana cue Maruya Biscuits

Camote cue Halo-halo Nachos

Pan Cake SumanTaccos

Burger Halayang Tortilla

Fries Cupcake Sarongsong

Pizza Cake Lasagna

PutoBingka Others:

1.3. DRINKS

Buko Juice Coffee

Coke Tea

Sprite Frappe

Royal Juice

Shake Others:

2. How often do you eat this type of foods?

Everyday Once a week others:

Once a week Occasionally

2 times a week Trice a day

44
3. What are the reasons in choosing this kind of food?

It is affordable

It is trends today

It is catchy in the eyes

It is delicious

It has a very penchant flavour

It is healthy

Stress Reliever

Others:

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 CURRICULUM VITAE

PERSONAL DATA

Name: Rosemarie G. Aclon

Address: New Capitol Site Tagbilaran City

Birth date: July 14, 1996

Age: 20

Gender: Female

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Bohol Wisdom School

Secondary: Dr. CeciloPutong National High School

Tertiary: University of Bohol

46
 CURRICULUM VITAE

PERSONAL DATA

Name: Louie A. Arbilo

Address: Danao, Panglao, Bohol

Birth Date: July 10, 1990

Age: 26

Gender: Male

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Danao Elementary School

Secondary: San Agustin Academy

Tertiary: University of Bohol

47
 CURRICULUM VITAE

PERSONAL DATA

Name: Lesly Rose B. Aton

Address: Putlongcam, Alicia Bohol

Birth date: December 8, 1997

Age: 19

Gender: Female

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Putlongcam Elementary School

Secondary: Alicia Technical Vocational High School

Tertiary: University of Bohol

48
 CURRICULUM VITAE

PERSONAL DATA

Name: Ianjo M. Incon

Address: Tabalong Habitat Dauis Bohol

Birth date: February 6, 1996

Age: 21

Gender: Male

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: City Central Elementary School

Secondary: Tabalong National High school

Tertiary: University Of Bohol

49
 CURRICULUM VITAE

PERSONAL DATA

Name: Blessie Ella B. Moralida

Address: Villalimpia, Loay, Bohol

Birth date: July 25, 1997

Age: 19

Gender: Female

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Holy Spirit School

Secondary: Holy Trinity Academy

Tertiary: University of Bohol

50
 CURRICULUM VITAE

PERSONAL DATA

Name: Jasmin May A. Razo

Address: San RoqueBaclayon, Bohol

Birth date: May 10, 1997

Age: 19

Gender: Female

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Baclayon Central Elementary School

Secondary: Immaculata High School

Tertiary: University of Bohol

51
 CURRICULUM VITAE

PERSONAL DATA

Name: Joshua Louie D. Simporios

Address: Basac, Loon, Bohol

Birth date: October 31, 1995

Age: 21

Gender: Male

Civil Status: single

EDUCATIONAL BACKGROUND

Primary: Cogon Norte, Elementary, School

Secondary: University of Bohol- Loon Institute

Tertiary: University of Bohol

52
 CURRICULUM VITAE

PERSONAL DATA

Name: Richard Alejandro Tinaja

Address: Saint Joseph Village, Dampas Dist. Tagbilaran City

Birth date: August 29, 1995

Age: 21

Gender: Male

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Poblacion San Isidro Central Elementary School

Secondary: University of Bohol High School

Tertiary: University of Bohol

53
 CURRICULUM VITAE

PERSONAL DATA

Name: Ralph Aries Apolinar

Address: Landican, Baclayon Bohol

Birth date: September 25 1988

Age: 28

Gender: Male

Civil Status: Married

EDUCATIONAL BACKGROUND

Primary:Balantang Elementary School

Secondary: Saint John the Baptist Academy

Tertiary: University of Bohol

54
 CURRICULUM VITAE

PERSONAL DATA

Name: Lorelyn Grace P. Palaca

Address: Anoyon, Valencia, Bohol

Birth date: May 12, 1995

Age: 22

Gender: Female

Civil Status: Single

EDUCATIONAL BACKGROUND

Primary: Anoyon Elementary School

Secondary: Valencia Technical Vocational High School

Tertiary: University of Bohol

55