3. PARTS OF CHAPTER III
1. RESEARCH DESIGN AND METHODS
2. RESEARCH ENVIRONMENT
3. RESPONDENTS OF THE STUDY
4. SAMPLING PROCEDURE
5. RESEARCH INSTRUMENTS
6. DATA GATHERING PROCEDURE
7. STATISTICAL TREATMENT OF DATA
4. This study used the descriptive correlational method, since it sought to determine the influence of work
ethic, leadership styles and social skills on the entrepreneurial competencies of entrepreneurs in Nueva Vizcaya.
According to best and Kahn (as cited by Acero and Leuterio, 2006), descriptive research describes what is. It is
primarily concerned with the present, although it often considers past events as they relate to current conditions.
According to Martines, as cited by Castillo and Tenorio (2006), descriptive research explains that the
descriptive approach is used mainly to describe contemporary events and that the research questions and problems are
based on appropriation of the present state of affairs, although, they are rooted in the past and may affect the future.
Further, correlational studies are designed to help the researcher determine the extent to which different variables are
related to each other in the population of interest. (Sevilla, 2002)
This study was undertaken to determine the entrepreneurial competencies of entrepreneurs in Nueva Vizcaya
as influenced by work ethic, leadership styles and social skills likewise the degree of relationship of selected profile
variables.
1. Research Design and Methods
5. Experimental research is used in this study where the procedure is used to find out something
not presently developed. These are carried out to discover the cause of the phenomenon. In a real
sense, experiments are a kind of structured observation to determine cause and effect relationships,
and an effective way of developing an accurate description of behavior (Castro, 2021. The study
employed experimental research design to determine the sensory qualities of the development and
acceptability of yacon, lemongrass and dragon fruit in the preparation of a healthy juice in terms of
appearance, aroma, flavor, palatability, texture and general acceptability. This experimental research
method was used in determining the development and acceptability of yacon, lemongrass and dragon
fruit.
This study aimed to identify the development and acceptability of yacon, lemongrass and dragon
fruit in the preparation of healthy juice in order to come up a highly nutrition healthy juice for the
consumer. Also, it aimed to determine the development and acceptability of yacon, lemongrass and
dragon fruit offering high feasibility of a global competitive healthy juice business in the market.
In making a healthy juice, the ingredients must be gathered and prepared. After gathering, wash
thoroughly with running water. Boil the lemongrass for 5-8 minutes and let it cool. Peel the yacon and
cut into small pieces, blend until smooth and extract the juice using cheesecloth. Then, blend the
dragon fruit until smooth and extract the juice using cheesecloth. Measure and mix the ingredients.
Afterwards, place it in the bottle and refrigerate.
Research Design and Methods
6. The experimental method is a systematical and scientific approach to research in
which the researcher manipulates one or more variables, and controls and measures any
change in other variables. According to Dr. Jayesh Patidar, experiment is the most
scientifically sophisticated research methods, it is defined as ‘observation under controlled
condition’. Experimental research are concerned with examination of the effect of an
independent variable on dependent variable, where the independent variable manipulated
through treatment or intervention(s), and the effect of those interventions is observed on
the dependent variable . According to Riely, experimental design is a powerful design for
testing hypotheses of casual relationship among variables.
The study utilized a mixture of the descriptive approach utilizing surveys and questionnaire to
collect the needed necessary information. According to Shields and Rangarjan (2013), descriptive
method is the exploration of an existing certain phenomena and an approach that emphasizes the
present status of such phenomena. It also describes a current situation, determines the nature of
prevailing conditions or practices and seeks accurate description of activities, objects, persons and
processes. While Patricia Shields (2013), claims that descriptive research is used to describe
characteristics of a population or phenomenon being studied. It thus not answers questions about
how, when, why the characteristics occurred; rather it addresses the “what” question; what are the
characteristics of the population or situation being studied.
7. • RESEARCH ENVIRONMENT
This section describes the population used in the study and the process utilized in selecting a sample and
explaining the sampling techniques used in the study. Consider answering the 5Ws plus H (what, who, when, where,
why and how).
Research Environment
This study will focused in the province of Nueva Vizcaya particularly the six selected towns namely: Sta. Fe,
Aritao, Bambang, Bayombong, Solano and Bagabag. Hereunder are the descriptions and brief history of Nueva
Vizcaya and the six towns which served as the research environment.
Nueva Vizcaya. The history of organized religion in the province of Nueva Vizcaya dates back to the year
1607 when the Dominican Order arrived at the hinterlands of the province to preach their beliefs……
Research Environment
This research undertaking will be conducted in 42 out of 55 state universities and colleges
in Luzon all of which are under the umbrella of the Commission on Higher Education (CHED)
and are members of the Luzon Association of State Universities and College (LASUC).
Specifically, the study included the following SUCs.
Don Mariano Marcos Memorial State University (DMMMSU) created by virtue of P.D.
1778 on January 15, 1981, is a merger of five……….
2. RESEARCH ENVIRONMENT
8. Research Environment
This study focused on the province of Nueva Vizcaya particularly the six selected
towns namely: Sta. Fe, Aritao, Bambang, Bayombong, Solano and Bagabag.
Hereunder are the descriptions and brief history of Nueva Vizcaya and the six towns
which served as the research environment.
Santa Fe. It is a 4th class municipality in the province of Nueva Vizcaya,
Philippines. According to the 2007 census, it has a population of 13,421 people in
2,561 households. This town is a typical bus stop for commuters going to the provinces
of Isabela and Cagayan. This town is the end point of the Dalton Pass, a zigzag road
from San Jose City, Nueva Ecija. Local products include brooms, strawberry jam,
strawberry wine, peanut butter, orchids and quilts. Sta. Fe is politically subdivided into
15 barangays. Fruits and vegetables are also considered as the major products of the
municipality. Other businesses found in Sta. Fe include: lumber, pharmacy, computer
shop, bakery, office and school supplies store, and restaurant.
9. RESPONDENTS AND SAMPLING PROCEDURE
The respondents of this study was drawn from the selected six (6) major towns of Nueva Vizcaya which
are highly commercialized in terms of number of business establishments and industry.
RESPONDENTS OF THE STUDY
Forty two (42) board secretaries were drawn from the 55 SUCS in Luzon. This consists of 76.36 percent
of the total number of SUC board secretaries in Luzon. These respondents were randomly identified. They are….
3. RESPONDENTS OF THE STUDY
10. 4. SAMPLING PROCEDURE
The evaluator-respondents will be coming from the Hospitality Management students of Nueva Vizcaya
State University Bambang Campus and King’s College of the Philippines- Bambang Inc. who are enrolled and
who finished the Bread and Pastry Production Subject. The frequency and percentage distribution of the
respondents is shown in table 1.
Table 1
Summary of Frequency and Percentage Distribution of Respondents
Institution No. of Population No. of
Respondents
Percentage
King’s College of the Philippines- Bambang Inc.
Hospitality Management 3rd year students
12 12 7.90%
Nueva Vizcaya State University Bambang
Campus Hospitality Management Sophomore
Students
160 18 92.10%
Total 174 30 100%
The table shows the respondents’ allocation 12 from KCP Hospitality Management 3rd year students and 18
from Nueva Vizcaya State University Hospitality Management Sophomore.
The study employs a random selection of respondents and the total number of evaluator-respondents is 30
which meets the provisions of the Central Limit Theorem that at least 30 respondents can suffice comparative and
correlational surveys (Cudia et al.,2015 as cited by Mendoza, 2021).
11. Sampling Procedure
The elementary and secondary public teachers of Quezon District who are teaching Technology and
Livelihood Education will be the respondents in this study. Their profile like seminar attended, NC II, and
Trainers Methodology obtain will be gather. They are chosen in this study to enhance teacher’s assessment
method and skills to improve student performance in T.L.E .subject.
The respondents are selected using stratified random sampling method because they are
selected and divided by municipality called strata and then drawing sample within each stratum.
Furthermore, Reyes (1996) defined stratified sampling as the process of subdividing the population into
subgroup or strata and drawing members at random from each group or stratum.
Table 1
Frequency and Percentage Distribution of the Respondents by Municipality
Towns of Nueva Vizcaya Population Number of respondents Percentage
Aritao 50 5 10
Bagabag 50 5 10
Bambang 150 15 10
Bayombong 100 10 10
Solano 200 20 10
Sta Fe 50 5 10
Total 600 60 10
5. SAMPLING PROCEDURE
12. The respondents of this study are randomly selected which is
the selected entrepreneurs of Bambang, Nueva Vizcaya, the
BSHM/BSHRM students and CIT instructors of Nueva Vizcaya
State University-Bambang Campus. The respondents, serve as taster
who evaluate the sensory qualities of acceptability of develop
ginger-turmeric chips in terms of physical appearance, aroma,
palatability, texture and general acceptability.
5. SAMPLING PROCEDURE
13. 5. Research Instruments
A three-part questionnaire will be the primary data-gathering instrument. Part I elicited information about the
respondents’ profile, namely, age, gender, civil status, ethnicity, religious affiliation, highest educational attainment,
length of service as board secretary, eligibility, literacy in advanced IT technology, membership to professional
organization, membership to civic organizations; authorship;, and travel abroad.
Part II is the job performance questionnaire which will be based on the board secretaries performance
checklist used by the researcher in her master’s study in 2002. This will be modified or improved to specifically
describe the job performance of the board secretaries along: preparing, conducting, transcribing, disseminating,
implementing, and monitoring. These are 45 items and are scattered on a five-point Likert scale.
Randomly identified. They are………
14. Research Instruments
The respondents will be asked to indicate their perception on every item based on the following scale.
Scale Qualitative Description
5 Always
4 Often
3 Sometimes
2 Rarely
1 Never
For the qualitative and interpretative measurements, the range below will be used:
Range Level
4.20-5.00 Outstanding
3.40-4.19 Very Satisfactory
2.60-3.39 Satisfactory
1.80-2.59 Fair
1.00-1.79 Unsatisfactory
5 SCALE IS APPLICABLE FOR
EXPERIMENTAL RESEARCH
15. The respondents were asked to rate their perception in every item based on
the following scale below:
Scale Range Qualitative Description
4 3.50 – 4.00 Very Satisfactory
3 2.50 – 3.49 Satisfactory
2 1.50 – 2.49 Fair
1 1.00 – 1.49 Poor
4 SCALE IS APPLICABLE
FOR DESCRIPTIVE
RESEARCH
16. 6. Data Gathering Procedure (SAMPLE)
Initially, the researcher has sought permission from authorities concerned to conduct this study in 42 out
of 55 SUCS in Luzon. After permission was granted she prepared the necessary research instruments and
submitted the same to her advisory committee and dissertation adviser
Data Gathering Procedure (SAMPLE)
The researcher first sought permission from the different municipal mayors in selected municipalities of
Nueva Vizcaya for the conduct of his research study. After obtaining official permission, the researcher
personally administered his research instruments to the respondents with the assistance of his niece. Prior to the
actual administration, the respondents were informed of the nature and objectives of the research study and its
importance to them as entrepreneurs.
For EXPERIMENTAL STUDY
Research Procedure (not Data Gathering Procedure)
17. Data Gathering Procedures
Construction of the Questionnaire. The second draft of the questionnaire will be prepared after the corrections and
suggestions made on the first draft. After questionnaire is checked and improved, the third draft will be prepared. The
anonymity of the participants must be respected, and the real names of teachers will not use. In the data analysis part, the
researcher names the interviewees as “Teacher 1”, “Teacher 2” and so forth to protect their identities.
Validation of the Questionnaire. To ensure the validity and reliability of the questionnaire, the researcher will prepare
letter requesting for the validation from the practitioners. It will be presented to the teachers and to the adviser of research
study. The draft will be written with the incorporated suggestions and recommendations and showed it to the adviser for
approval.
Administration of Questionnaire . After the questionnaire was approved. The researcher will prepare a letter of request
noted by the adviser and dean of College of Teacher Education for the administration of the instrument. Afterwards the letter
will be presented to the school principals for utilization of the teachers as the respondents of the study. After the principals’
approval, the researcher will distribute the questionnaire to the respondents. The questionnaire will be distributed at the
teacher’s free time. The teachers that respond to the questionnaire and interview will be given enough time for them to
answer. The interviews will be in English and the audio of all interviews is transcribes when the data collection process is
complete.
Scoring of responses. The data that will be gathered from this study will be interpreted, tallied and analyzed based on
the scale to determine in the conformity in the items found in the questionnaire.
When the researcher finished the administering, interview, and collecting the questionnaires, they will start the tallying
and tabulating the data. After the data will be tallied and tabulated, they will give it to the statistician for statistical treatment.
SAMPLE DATA GATHERING PROCEDURE
18. 7. Statistical Treatment of Data (SAMPLE)
The gathered data will be treated statistically using the following:
Frequency counts and percentage. These will used to describe the profile of the respondents in terms
of age, gender, civil status, ethnicity, religious sect, highest educational attainment, years in service as board
secretary, eligibility, literacy in advanced IT technology, membership to professional organizations, membership
to civic organizations, authorship, and travel abroad.
Weighted mean. This will be computed to determine the respondents’ level of job performance and job
satisfaction.
Pearson product– moment correlation coefficient (pearson r). This will be employed to determine
whether significant relationships exist between the respondents’ profile and their job satisfaction as well as the
relationship between the job performance and job satisfaction.
19. LITERATURE CITED
Adeniyi, K. (2011). Knowledge, Skills and Competencies of Hospitality Companies in the South Moravian Region. Retrieved from
http://knowledge%skills%competencies.article.pdf. [Accessed on February 12, 2024].
Alejandro, N. (2015). Module in Methods of Research. Unpublished Instructional Material, PWU.
Austra, and Asta, S. (2009). Small Medium Sized Hotel Employee Core Competencies and their Development. Published
Dissertation. Spain.
Bachelor of Science in Hotel and Restaurant Management in the Philippines.
Retrieved from http://www.finduniversity.ph/majors/bs-in-hotel-and-restaurant-management-philippines/ [Accessed on
January 28, 2024].
APPENDIX A
LETTER TO PRESIDENTS & MANAGERS
LETTER TO RESPONDENTS
APPENDIX B
21. REMINDERS: BEFORE THE COLLOQUIUM/PROPOSAL
COMPLETE PROPOSAL PAPER:
TITLE PAGE, TABLE OF CONTENTS, CHAPTER 1-3,
LITERATURE CITED, EVALUATION/QUESTIONNAIRE
PRINT 1 COPY & 3 PHOTOCOPIES: adviser, 3 panel members
PLACE IN A WHITE SHORT FOLDER WITH BLACK CLIP
ON THE UPPER RIGHT CORNER, WRITE THE NAME OF ADVISER OR PANEL
PREPARE FORMS: THESIS ACCEPTANCE FORMS
22. REMINDERS: BEFORE THE COLLOQUIUM/PROPOSAL
PREPARE A PRAYER (before and after)
COME ON TIME
BE IN YOUR CORPORATE ATTIRE (GOOD GROOMING)
ASSIGN WHO WILL RECORD, PRESENT, AND DOCUMENT
PREPARE SNACK(FINGER FOODS, FRUITS, ETC)
PREPARE FORMS: COLLOQUIUM/PROPOSAL DEFENSE AND ACCEPTANCE
PREPARE FINISHED PRODUCT (for experimental study)
23. REMINDERS:
After the defense, the chair will read your score/grade
Clean and return all borrowed materials, bring home garbage
Used cups, saucers and others be cleaned and returned
Work on the suggestions and comments
Help each other to meet deadlines
Discuss with your members all the possible expenditures you may incur.
GIVE YOUR TOKEN. Bring the token to the panel(table or office).
25. PARTS AND CONTENTS OF CHAPTER ONE:
1. BACKGROUND OF THE STUDY (SETTING AND PURPOSE)
2. STATEMENT OF THE PROBLEM
3. OBJECTIVES OF THE STUDY
4. NULL HYPOTHESIS OF THE STUDY
5. SIGNIFICANCE OF THE STUDY
6. SCOPE AND DELIMITATIONS OF THE STUDY
7. THEORETICAL/ CONCEPTUAL FRAMEWORK OF THE STUDY
8. CONCEPTUAL/ OPERATIONAL DEFINITION OF TERMS
Chapter 1
INTRODUCTION
26. CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
FROM THE TITLE
PERCEIVED ORGANIZATIONAL
SUPPORT
QUALITY OF WORK LIFE
SYNTHESIS
TWO TYPES OF PRESENTATION/FORMAT OF CHAPTER 2
THEMATIC APPROACH BASED ON SOP
FROM THE STATEMENT OF THE
PROBLEM
1. PROFILE OF HOSPITALITY
MANAGEMENT GRADUATES
2. EMPLOYABILITY OF
GRADUATES
3. COMPONENTS OF
COMPETENCIES
SAMPLE OF DESCRIPTIVE RESEARCH
27. CHAPTER II
REVIEW OF RELATED LITERATURE AND STUDIES
FROM THE TITLE
DEVELOPMENT OF USED COFFEE
GRINDS
EVALUATION OF USED COFFEE
GRINDS
SHELF LIFE OF USED COFFEE GRINDS
SYNTHESIS
TWO TYPES OF PRESENTATION/FORMAT OF CHAPTER 2
THEMATIC APPROACH BASED ON SOP
FROM THE STATEMENT OF THE
PROBLEM
1. SENSORY ATTRIBUTES OF USED
COFFEE GRINDS
2. NUTRITIONAL ANALYSIS OF
USED COFFEE GRINDS
3. SHELF LIFE OF USED COFFEE
GRINDS
SAMPLE OF EXPERIMENTAL RESEARCH
28. PARTS OF CHAPTER III
1. RESEARCH DESIGN AND METHODS
2. RESEARCH ENVIRONMENT
3. RESPONDENTS OF THE STUDY
4. SAMPLING PROCEDURE
5. RESEARCH INSTRUMENTS
6. DATA GATHERING PROCEDURE
7. STATISTICAL TREATMENT OF DATA
