Abstract
Descriptive research refers to the type of research question, design and data analysis that will applied to a given topic. This research can be either qualitative or quantitative. It can involve collection of quantitative information that can be tabulated along a continuum in numerical form. It involves gathering data that describe events and organizes,tabulates and describe the data collection. And descriptive function of research is heavily dependent on instrument for measurement and observation.
This research design aims to determine the factors for effective menu planning in selected carinderia in bocaue and balagtas plan their menu? How do means offered by the carinderia determine the menu planning skills of the owners?
The research formulated the instrument needed to gather the necessary data. The instrument id edited by an expert adviser and validated upon approval.The researcher wrote a letter to the dean of College oF Hospitality Management and Tourism of Dr. Yyanga's Colleges Inc. asking for her permission and approval to allow her administers the instrument to the college students under her jurisdiction. Upon approval of the request, the researcher asked the owners and chef who work in carinderia at Bocaue and Balagtas to response with her questionnaires on their available time.
After retrieving the questionnaires, the gatrhered data were tabulated, organizes and statistically treated using mean rating, ranking and percentage. And to test hypothesis of the study chi-square method is used. The results of chi-square test is the.. computed value of 3.54 is lesser than.. tabular value 12.592 at alpha= .05 with degree of freedom (df) 6. This means that null hypothesis is accepted and alternative hypothesis is rejected.
The study found out that the majority of owners and chefs are female belongs to age 40-44. Carinderia planned means based on what the customers like, choose right dishes, nutritious and delicious and affordable but good in quality. The planning skills of the owners like ingredients used to the food are fresh, quality of finished products are cluck to the customers. The calculated value of 3.54 is lesser than the tabular value of 12.592 at alpha= .05 with degree of freedom (df) 6. This means that null hypothesis is accepted and alternative hypothesis is rejected.
After the findings are drawn, the conclusion are formulated which are; since the majority of the selected carinderia in bocaue and balagtas is female therefor the selected carinderia were employed more female than the male. Since the planned menus of the carinderia are based on the customers, like, therefor, the carinderia was built planed menus based on the customers like. Since the planned menus of the owners like ingredients used to cook the food, quality of finished products are click to the customers, therefor, the plan menus of the owners is click to the customers.
And in the light of findings and conclusions, the following recommendations were formulated; make a promotions to attract, more customers. prepare many choices of meals and make sure that is the best value for the customer's money. Food serving and food quality sholud be improved. Provide affordable and delicious meals.