Chapter III

METHODOLOGY

This chapter presents the research methodology employed in the conduct of

the study. It discusses the overall research design, the locale where the study was

conducted, the respondents who participated, the instrument used to gather data, the

procedures followed in collecting the information, and the statistical tools applied in

analyzing the data. The methodology is carefully structured to ensure that the results

obtained are valid, reliable, and aligned with the objectives of the study, particularly in

identifying the factors that influence the culinary skills performance of Hospitality

Management students.

Research Design

This study will utilize a descriptive-correlational research design. The

descriptive part will determine the profile of the respondents and their level of culinary

skills performance in the Asian Cuisine course, while the correlational part will

examine the relationship between the identified influencing factors and the students’

culinary performance.

The study is descriptive because it seeks to present factual information about

the respondents’ demographic characteristics and their perceptions of the influencing

factors, such as motivation and engagement, personal attributes, resources and

facilitation, faculty expertise, and socio-economic conditions. It is correlational

because it aims to establish whether significant relationships exist between these

factors and the students’ demonstrated culinary skills proficiency, as evaluated by

faculty observation and student self-assessment.

instead observes natural conditions in order to determine how different factors

interact with one another and influence student performance.

Locale of the Study

The study will be conducted at the College of Hospitality Management,

Eastern Samar State University (ESSU) – Borongan Campus, Borongan City,

Eastern Samar, Philippines. The university is one of the leading state institutions in

the region offering degree programs in hospitality, tourism, and other professional

fields.

The Bachelor of Science in Hospitality Management (BSHM) program of

ESSU provides both theoretical knowledge and hands-on training in areas such as

food and beverage production, culinary arts, kitchen operations, and customer

service. It also includes specialized courses like Asian Cuisine, where students are

given the opportunity to apply culinary techniques and showcase their skills through

practical tasks.

This locale is deemed appropriate for the study because it has complete

hospitality laboratories, including kitchens and training facilities, where students’

culinary skills are honed. Furthermore, ESSU caters to a diverse group of students

from various socio-economic backgrounds, making it a suitable environment for

examining the different factors—motivation, personal attributes, resources, faculty

expertise, and socio-economic conditions—that may influence their culinary

performance.
Respondents of the Study

The respondents of this study will be the Bachelor of Science in Hospitality

Management (BSHM) students enrolled in the Asian Cuisine course during the First

Semester of Academic Year 2025–2026 at Eastern Samar State University,

Borongan Campus. These students are considered the most appropriate

respondents since they are directly involved in practical culinary training and

performance evaluation, particularly in Asian Cuisine, which is the focal course of this

study.

A purposive sampling technique will be employed to select the respondents.

Only students who are officially enrolled in the Asian Cuisine subject and actively

participating in both lecture and laboratory sessions will be included in the study. This

ensures that the data collected reflect the experiences of students who are directly

exposed to culinary performance tasks.

The sample size will be determined using Slovin’s Formula at a 95%

confidence level to ensure representation of the population while maintaining

manageability of data collection. Should the total number of Asian Cuisine enrollees

be relatively small, a total enumeration may be adopted, where all students in the

class will be included as respondents.

Inclusion criteria: Currently enrolled in the Asian Cuisine course under the

BSHM program. Willing to participate voluntarily in the study.

Exclusion criteria: Students not enrolled in Asian Cuisine during the semester.

Students who refuse to give consent to participate.

The primary instrument for this study will be a researcher-made questionnaire

designed to gather data on the factors influencing the culinary skills performance of

Hospitality Management students. The instrument will be developed based on the

objectives of the study and reviewed by experts in hospitality education and research

for content validation.

The questionnaire will be divided into four parts: Part I – Respondents’ Profile.

This section will gather demographic information such as age, gender, year level,

socio-economic background, and relevant culinary exposure. Part II – Factors

Influencing Culinary Skills Performance

This section will consist of statements measured on a 5-point Likert Scale (5 –

Strongly Agree, 4 – Agree, 3 – Neutral, 2 – Disagree, 1 – Strongly Disagree). It will

cover the following factors: Motivation and Engagement – items measuring students’

drive, interest, and effort in culinary activities. Personal Attributes – items on self-

confidence, discipline, creativity, and time management. Resources and Facilitation –

items on adequacy of kitchen equipment, ingredients, and laboratory facilities.

Faculty Expertise – items on teaching strategies, industry experience, and feedback

provided by instructors. Socio-economic Conditions – items on family income,

financial support, and access to learning opportunities. Part III – Culinary Skills

Performance

This section will measure the level of proficiency demonstrated by the respondents in

culinary skills. Items will focus on: Food preparation and cooking techniques, Plating

and presentation, Sanitation and safety practices, Time management in kitchen

a 5-point Likert Scale to capture performance levels as perceived by the students.

Data Gathering Procedure

Before the conduct of the study, the researcher will first secure approval from

the College of Hospitality Management of Eastern Samar State University and seek

endorsement from the concerned authorities to administer the research instrument.

Proper coordination will be made with the instructors handling the Asian Cuisine

course to obtain the list of enrolled students and to arrange an appropriate schedule

for the administration of the questionnaire.

The researcher-made instrument will undergo a process of validation by

experts in the field of hospitality management and research to ensure clarity, content

relevance, and alignment with the study objectives. A pilot test will then be conducted

among a group of non-respondent students to check the reliability of the

questionnaire, after which necessary revisions will be made. Once the instrument is

finalized, the respondents will be informed of the purpose of the study, the voluntary

nature of their participation, and the assurance that their responses will be treated

with confidentiality in accordance with the Data Privacy Act of 2012. Informed

consent will be obtained prior to data collection.

The questionnaire will then be personally administered to the respondents

during their scheduled classes, with the option of an online distribution should

circumstances require it. Respondents will be given ample time to accomplish the

instrument, and the completed questionnaires will be collected immediately to ensure

a high retrieval rate. In addition to the student survey, faculty members handling
Asian Cuisine will be requested to provide observation ratings of students’ culinary

performance using a standardized evaluation form to complement the self-reported

data.

After retrieval, the responses will be carefully checked for

completeness and encoded into a database. Each entry will be assigned a unique

code to maintain anonymity. The collected data will then be organized and prepared

for statistical treatment. Proper data storage procedures will be observed, with

electronic files secured by password protection and hard copies kept in a locked

cabinet accessible only to the researcher.

Through these steps, the researcher ensures that the data gathering process

is systematic, ethical, and reliable, thereby providing valid results for the study on the

factors influencing culinary skills performance among Hospitality Management

students.

Data Analysis

The data gathered from the respondents will be organized, encoded, and

subjected to appropriate statistical treatment to address the specific objectives of the

study. Descriptive statistics, such as frequency counts, percentages, weighted mean,

and standard deviation, will be used to present the profile of the respondents and to

determine the level of influence of the identified factors—motivation and

engagement, personal attributes, resources and facilitation, faculty expertise, and

socio-economic conditions. These tools will also measure the respondents’ perceived

level of culinary skills performance.

culinary performance, the study will employ chi-square test.

The formula for taking the percentage is stated below:

P= ----- X 100

Where:

P = percentage

f = Frequency

n = Total number of respondents

The following formula will be used to compute the mean (Devore, 2016):
n

∑ w i ∙ xi
x= i=1n
∑ xi
i=1

This formula calculated the weighted mean, where x is the weighted mean, x i

are the individual values, w i are the corresponding weights and n is the total number

of observations.

Below is the formula of Chi-square test: (Basilio, 2013).

fo−fe
X=Σ
fe

where:

∑ = summation of

fo= observed frequency

fe= expected frequency

accepting or rejecting the null hypothesis. This analysis determined whether a

significant relationship exists between the demographic profile of respondents and

their attitudes toward fast-food establishments.