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Introduction
This presents the background of the study, statement of the problem, scope and
What concerns the researchers is that a study shows that a large percentage of
populations purchase street foods and fast foods.( Steyn et al., 2011 ). Due to a larger
percentage of population that purchases food in fast food chain and street food, the
researchers want to know what food enterprise is the most preferred in terms of their
In the Article II, Section 15 of the 1987 Philippine Constitution states that “The
State shall protect and promote the right to health of the people and instill health
consciousness among them.” The consumers must create consciousness of the importance
of healthy eating habits and lifestyle. It is very important to know the nutritional content
of the foods people are eating, especially those from fast-food chains and street foods.
Street foods, fast foods and even restaurants should be responsible in presenting and
Food Business Operators. – Food business operators shall ensure that, food satisfies the
requirements of food law relevant to their activities in the food supply chain and that
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To stay competitive with the growing trend of healthy eating, many chains
have begun to change their menus to stay in line with the trend of “healthy
eating.”About 34 % of all children and adolescents, aged 2 to 19, consume fast food on a
Zagorsky and Smith (2017) used data from about 8,000 people who were asked
about their fast-food consumption in the 2008, 2010 and 2012 surveys. Participants, were
asked how many times in the past seven days they had eaten "food from a fast-food
respondents ate fast food at least once and 23 % ate three or more meals during any one
of the weeks.
In the report, 25% of consumers eat out at fast food restaurants at least once a
week, a contrast to a year ago with only 14%. The proliferation of convenience stores
across the Philippines offering prepared meals similar to quick serve restaurant is also
encouraging Filipinos to dine out rather than eat at home. The offerings of fast food
restaurants and convenience stores cater to shoppers’ increasing desire for convenience,
Most street food is both finger food and fast food. (Soijo, 2010) Street food
costs less than a restaurant meal. According to the Food and Agriculture Organization,
2.5 billion people eat street food every day. Filipinos are known to enjoy the average
three meals a day plus desserts or “merienda” and snacks. One of the qualities that
Filipinos possess is their ingenuity to create almost anything into something new and
creative yet cost-sufficient. Even though the customer was conducted during college
vacation, 16% of the street food customers were students. This figure surely doubles
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during term. The 4% of all customers who never cooked at home included many students.
A quarter of the customers, many of them students, were from outside the city.
The food sold by street vendors or street foods is defined as foods and beverages
ready for consumption, prepared and/or sold in public places without the need for another
process or preparation. Street foods are a source of culturally accepted, inexpensive, and
convenient and often appealing foods for both urban and rural populations worldwide.
The fast food chain provides more facility. Typically, customers sit at tables, their orders
are taken by a waiter, who brings the food when it is ready, and the customers pay the bill
before leaving. Street foods and fast foods are low in cost compared with restaurant
similarities, street food and fast food enterprises differ in variety, environment, marketing
techniques and ownership. The people can sit and they are served by others and they can
enjoy the meal in fast food chain and in the street foods, it provides less facility (Ramani,
2012).
Street foods are known because of their affordability and enchanting tastes, and
because it’s near the school that it’s easy to reach (Acabo et al. 2010). Environmental
factors may play an important role in health and food perception of the customers.
Moreover, environmental factors linked space and place may in turn contribute to and
reinforce socioeconomic (Bleich et al, 2012: Laviest et al., 2011). Furthermore, factors
influencing fast food and street food purchasing were also evaluated. The main focus of
the study is to determine the food preference of the students between street foods and fast
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1.2 Statement of the problem
This study aims to determine the comparison between street foods and fast food
1. What are the differences between buying in street foods and in fast food chain to
1.1 Service
1.2 Sanitation
1.3 Accessibility
1.4 Availability
1.4 Scope
The general purpose of the study is to determine the comparison between eating
street foods or in the fast food chain in the buying preference among the Grade 12 ABM
students considering its environmental factors. The data will be gathered in PHINMA
Hall PHINMA - Cagayan de Oro College during second semester of the Academic Year
2018-2019. The researchers will survey 100 random respondents from the Grade 12
1.5 Delimitation
Even though they reached its aims, there are some unavoidable limitations. The
information that will be gathering from the respondents is limited; the researchers only
get the information that is required for their study. Some of the respondents answer the
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questionnaire casually which might affect the conclusion, because of the unwillingness of
providing any information. The researchers also have limited time; the busy schedule of
This study is of great importance in the sense that it will reveal the comparison
between eating street food and in fast food chain in a buying preference among the
students. In addition, it reveal the number of reasons why most of the students purchase
street foods and why some students prefer more fast food than street foods. The
researchers hoped that this study would serve as guide to the vendors and other business
entity to provide clean and safety environment and efficient service for the customer.
The result of the study are beneficial to the students, customers, and to the food
enterprises base on the students food preference, and appreciation among the following:
To the students, the result of the study will serves as their voice, to satisfy their
needs and to try something new. This will also help the students to be aware on the
To the customers, this study will serve as guide to the customers in identifying
what food enterprise is the most effective service. The result of the study will help the
customers on how to choose the best business food enterprise and to apply being
To the school institution, this study will serve as guide to the school institution
to minimize the number of student that will go out the school just to buy a food. This will
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help the school canteen to add something on their menu and improve their service and its
physical environment so that the students will prefer to buy foods inside the school
campus.
To the food enterprise, the result of this study will serve as guide for the
business to establish new strategy to attract and retain customers. And this information
will also help the business to continuously improve their product and to provide efficient
service.
To the street food enterprises, the result of the study will serve as additional
information that will help them know and hear the feedback of their customers about their
product and service. It will also help street food vendors to improve their social status and
the poor sanitation of their products. To retain customers and to meet or surpass
customer’s expectation.
To the other researchers, this study will serve as hint for those who are
commencing a study like this. This study also serves as foundation for further research in
this field.
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1.7 Definition of Terms
For better clarification and understanding of the terms related to this study, the
Fast Food Chain - is a food enterprise which prepares and serve food and beverages to
customers in return of money. This enterprise is used by the researchers to test its
Buying Preference – the selection of one food over another. In this research it is a way a
student’s will choose between the two enterprises; this is the dependent variable of the
study.
Street food - ready-to-eat foods and beverages prepared and sold in streets and other
similar public places. In this research it is used as one of the food enterprises to be tested
by the researcher.
Customers - people who buy a particular product and have the right to decide what type
of food they will buy. In this study they are used as respondents of the study.
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Chapter 2
This chapter presents literatures and studies related to the present study that
guided the researcher in the formulation of the conceptual framework as developed from
different related literatures. It also aims to review the published written works and
provide basic information on the findings of the previously conducted researches both
RELATED LITERATURE
Physical surroundings are helpful to create image in the mind of customer and to
influence their behavior. Physical atmosphere of the restaurants have the significant
impacts on the customers satisfaction. Lightning, furnishing, scent, music and different
other atmospheric factors among them influence on customer satisfaction (Lim, 2010).
Food choices are influenced by different domains such as personal factors, social
environment and physical environment. Personal factors such as the individual choice of
food and food behaviours and interests. The social environment, which includes people
who surround the individual, relatives, friends and family members. Physical
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environment and materialistic surrounding such as eating utensils, equipment and places
Most of the time students prefer this kind of ready to eat foods to save both time
and money due to its easy accessibility and availability (Jaworowska et al., 2013).
on customers and employees. Journal of Marketing” it shows that the distinguished three
spatial layout and functionality, and signs, symbols, and artifacts. Ambient conditions are
the intangible background characteristics that tend to affect the non-visual senses and
may have a subconscious effect on consumer. Bitner stated that ambient conditions refer
music, and scent. While spatial layout refers to the ways in which machinery, equipment,
and furnishings are arranged, the size and shape of those items, and the spatial
relationships among them, with functionality indicating the ability of those items to
facilitate performance and the accomplishment of goals. Moreover, signs, symbols, and
artifacts, which include signage, personal artifacts, decor, and other physical elements
An important meta-factor in food choice is the context in which the food is served
and consumed. This includes the physical environment, including lighting, decoration,
and comfort. While suggestions and guidelines have been presented with regard to the
physical environment, little is known about food choice from an empirical standpoint.
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Some studies on atmosphere have shown that music, climate, and other contextual factors
Physical environment factor on price perception and then the effect of the price
perception on repurchase intention in the area of the fast food restaurants. However, as a
restaurant, it forms a key factor for customers. Second, customers want to dine out at a
restaurant not only for nutritional needs, but also to form a memorable experience, to be
together with others and get away from problems and the routine of life. For these
and behavior when a service is consumed primarily for hedonic purposes and when
School or university food environments are also influenced by many factors such
as location, school size, age and health food knowledge, which limit the presence and the
excessive consumption of foods. What is provided in schools and universities for students
to eat plays an important role in influencing the eating behaviour of students and the food
The physical environment where people live and how easy it is for them to reach
food stores determine their food choice and consumption of certain food (Jago et al.,
2007).
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Availability refers how close a person stay and work from a place selling
foodstuffs, such as fruit and vegetable store, or grocery store or supermarkets, etc. On the
other hand, the term availability and easy access are used to show how available healthy,
safe food is in food stores. Cost plays a major role in food choice; if prices of food are
high, this may be an obstacle to the customer to choose healthy food. Diet management is
a key factor when it comes to the food money value (Guenther et al.,2008).
On the other hand, article of entitled “ Fast food , Junk food and Street food:
Understanding the Difference”, In Fast food, Health, Opinion that fast food is essentially,
quick and convenient food that is easily accessible and requires very little preparation and
is also affordable for almost anyone. Usually, your purchase it from a fast food restaurant
chain either at the counter or at the drive-thru. Mcdonald’s and Burger King and KFC.
When fast food companies were first introduced into the market, they spent lots of money
to target teenagers and young children of low economic status to get access to low
economic or to inexpensive food. However street foods are accessible and cheap also.
Usually brought off of a cart ora food truck, it’s sort of like a pop-up restaurant because it
could be there one day and gone tomorrow. It’s usually made fresh, right in front of you,
or made of ingredients that were pre-mixed and cut and then put together in front of you
(Anna, 2016)
According to the article of Philippine primer (2016) entitled “List of Filipino fast
food restaurants “. The Expat’s guide to the Philippine lifestyle that fast food is the best
place to go if you want a quick bite specially if you’re running late for meeting. It also
known for being affordable component to other restaurants in the Philippines, only beaten
by hawker stands or “carinderias”. The top 5 list of some of the most popular fast food
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restaurant in the Philippines are Jollibee, Mang inasal, Chowking, Greenwich Pizza and
Tropical Hut.
RELATED STUDIES
Foreign Studies
Physical Environment For Turkish Customers” states that the physical environment
elements are most important for Turkish customers. Moreover, this study investigates
customer characteristics. Most of the participants were highly educated middle aged
(mean was 36.3) females. Half of the participants dined at restaurants 2-3 times a week
and their three important aims were nutritional needs, social interaction and engagements
element for Turkish customers was ‘Service Staff’ as this constituted the first element to
inviting colors, nice paintings/pictures, furniture quality and wall decoration) constituted
the second most important physical environment element. These factors conveyed
information about the restaurant quality and image much like the service staff. The third
important restaurant physical environment element was the ‘Layout’ (including enough
room for comfortable seating arrangement, private layout, layout size and shape, and
proper layout plan). This factor was especially important for the highly educated Turkish
customers most of whom visited restaurants for business purposes. ‘Ambience’ was the
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fourth important restaurant physical environmental factor for Turkish customers and
included temperature, scent, music, and noise. The fifth important restaurant physical
environmental element for Turkish customers was ‘Table Setting’ including table ware
quality, window shades and attractive table linens. The findings show which restaurant
physical environmental elements are important for Turkish customers so that restaurant
designers can use these findings as a guide for planning restaurants; it is crucial that
Food Industry A Study of Fast Food Restaurants” shows that concerning all types of
business organization customer satisfaction is the most important issue, and considered as
most reliable feedback, for the excellence of any business organization. Customer
satisfaction is the part of marketing and play important role in the market. And for
measuring the customer satisfaction this study was conducted and to examine the
expectations, Brand, Physical Environment, Price, and Taste of the product. Brand,
Service quality, physical environment and promotion are the key determinant of customer
satisfaction in the purchase of fast food industry. At the end it could be concluded that,
Customer expectations, Brand, Physical Environment, Price, and Taste of the product to
customer satisfaction.
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On the other hand, the research of Belon et al. (2017) entitled “Perceived
environmental features are only one of the driving forces of food environment. A myriad
consume healthy food and may eclipse the influences of what and where the (un)healthy
food is available in the community environment. Three themes were classified in the
outlets; availability of (un)healthy options in food outlets; and accessibility to food outlet.
Availability of food outlets and the availability of healthy options within them were
considered equally influential. However, many participants were skeptical about whether
people actually purchase healthy food when it is available. Food outlet accessibility was
in terms of distance from home to the food outlets and availability of public transit, and
also relative to the existence/lack of signs to make people aware of community amenities
According to the study of Webber et al. (2007), the findings indicates that one
networks (family, friends, neighbors) that provide reliable transport. People with
disabilities are particularly at risk, often completely dependent on social networks for
access to food. For example, an in-depth qualitative study of food access among 28 low-
income rural, village, and inner-city families with disabled primary grocery shoppers
found that they relied on social networks for assistance with food shopping.
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According to the study of Mette Olsen et al. (2008), the growing street food sector in
low-income countries offers easy access to inexpensive food as well as new job
opportunities for urban residents. While this development is positive in many ways, it
also presents new public health challenges for the urban population. Safe food hygiene is
difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to
street food. This study investigates local perceptions of food safety among street food
vendors and their consumers in Kumasi, Ghana in order to identify the most important
aspects to be included in future public health interventions concerning street food safety.
According to the study of S Stender et al. (2007) entitled “Fast Food: Unfriendly and
unhealthy” states that nutrition experts might be able to navigate the menus of fast-food
restaurant chains, and based on the nutritional information, compose apparently ‘healthy’
meals, there are still many reasons why frequent fast-food consumption at most chains is
unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery
disease. Fast food generally has a high-energy density, which, together with large portion
According to the study of Ahmad Al-It (2015) entitled “ The Effect of Service and
Food Quality on Customers Satisfaction and Hence Customer Retention” states that
service quality and food quality have a positive influence on customer satisfaction. In
influence on customer retention. Finally, the results confirmed that customer satisfaction
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Local Studies
According to J.P.Aquino, C. Pedalgo, A.R. Zafra and Troy Truzon (2015), in their
research study entitled “The Perception of local street foods vendors of Tanuan city,
Batangas on food safety”, indicates that the perceptions of street food vendors were found
out that the highest rated indicator (towards food safety practices) is timeliness of
delivery. Meanwhile, the lowest rated indicator is the extensive processing of raw
additional process in cooking affects Tanauan street food vendors' products. In terms of
indicators towards vendors' hygiene, the highest rated indicator is washing of hands. In
food processing, hands are the ones which are mostly exposed to food. However, the
presence in the workplace even during restroom breaks is the lowest rated indicator.
Regarding food preparation, the highest rated indicator is cleanliness of utensils while the
combination of raw and cooked foods is the lowest rated indicator. Clean utensils will
positively affect the products. On the other hand, the combination of raw and cooked
foods might undergo food contamination. Lastly, the environment exposure of foods
towards food safety exhibited that maintenance of water reservoir is highly needed by the
In the study by Raquel (2017) it reveals that the extent to which people are
tempted into unhealthy food choices depends on factors such as the physical environment
(food that is available in the environment) and “internal” factors (how people make food
choices). You can get people to make more healthy food choices by helping them to resist
temptations. That can be very difficult, as many decisions are made unconsciously.
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Another strategy is to change the environment. This is because the environment can be
global newspaper, entitled “The Vendors of Street food”, street food is defined as any
minimally processed food sold on the street for immediate consumption. Different types
of street food are sold by vendors using wooden carts or portable makeshift stalls. They
are found mostly outside school, plaza’s or in any place heavily populated by people.
Larson et al., (2009) research study indicates that there are growing interest in the
role of the environment in promoting or hindering healthy eating. It has been suggested
that individual change is more likely to be facilitated and sustained if the environment
within which choices are made supports healthful food options. While there has been a
evidence to date is limited. This article reviews research that examines factors having an
influence on food choices in: 1) social environments, such as family, peers, and social
networks; 2) physical environments, including schools, child care, work sites, retail food
cultural norms and values, food marketing, and food and agricultural policy. Future
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Chapter 3
Methodology
This chapter presents the research design use in the study, the subjects, and
locale of the study, the data gathering procedure and instruments, and the data analysis
procedure.
Research Design
when it comes to collecting numerical data through giving out survey questionnaires to
the respondents that helps the research study in analyzing the problem. This study made
used of the descriptive design to describe the buying preference of the students between
fast food chains and street foods in terms of their physical environment. According to
Helen L. Dulock, RN, DNS descriptive method provide an accurate portrayal or account
discovering new meaning, describing what exists, determining the frequency with which
something occurs and/or categorizing information. This method will allow the
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Research environment
The research identified the comparison between fast food chain and street food
in buying preference of Grade 12 ABM 01B, 02B, 03B, and 04B students. The study was
conducted at PHINMA Hall campus 4th Floor of PHINMA - Cagayan de Oro College.
This particular school is located at Max Sunniel Street, Carmen, 9000 Cagayan de Oro
This school started the operations as Parent-Teacher College on 1948 and later
on transfer at Barangay Carmen in the year 1955. On 1967, the given name was changed
into Cagayan de Oro College. From 1981 to 1998, Cagayan de Oro College began to
offer different programs and received awards from Philippine association of College and
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Education (CHED). In the year 2005, PHINMA Education Network acquired Cagayan de
Oro College and changed its name again as PHINMA - Cagayan de Oro College. In
addition, PHINMA-COC's mission is to make the lives better of every student through
education.
Sample or Respondents
where there was only number of respondents chosen to represent their class. There are
morning and afternoon class in Grade 12 Senior High level, only 4 sections were selected
which is afternoon classes only. In every section, the researchers only chose
which has 50 students in class and 25 (50%) will be taken to be the respondents. In ABM
02B which has 50 students in class and 25 (50%) will be taken to be the respondents. In
ABM 03B which has 50 students in a class and 25 (50%) will be taken to be the
respondents. In ABM 04B which has 50 students in a class and 25 (50%) will be taken to
be the respondents. In each section, 25 of them will take the survey questionnaires which
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Research Instruments
The research instruments used in the study were survey questionnaires. Survey
questioners help the researchers identify the comparison between fast food chain and
street food in the buying preference of Senior High School students. The questions were
based on the survey qustionnaire of Hilramani (2006) “Street food vs. Restaurant Survey”
and Monkey Survey Questionnaire. The statements were converted into the students food
The researcher selected the Grade 12 students from Accountancy Business and
Management (ABM) strand and chose section ABM 01B, 02B, 03B and 04B to be the
respondents of the study. In data collection procedure strict observations in regards of the
behavior of the students while answering the survey questionnaires was distributed
personally by the researcher inside the classroom when class discussion is not happening
at the moment to avoid disturbance because the data collection is not during class time.
The researcher asked for a maximum of 15 minutes consumption for the respondents to
take the survey and the researchers asked for the teacher’s permission as well as the
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Data Analysis Procedure
To verify the truth or falsity of the hypothesis of this study, the researcher took a
random sample from the population of interest the study utilized correlational data which
comes from the chosen respondents who will answer the survey questionnaire given to
them. Correlational data are those who study the relationship between two variables.
Researchers used close ended questions for the profile of the respondents. The
respondents then answers the survey questionnares by checklist type multiple choice
questions.
In analyzing the survey results, quantitative process was used. Using the
percentage formula, the frequency is divided by the total number of the respondents and
then multiply by 100 to get the final percentage. The dominating response of respondents
on each part of the questionnaires were determined through calculating the percentage
value of data. From each calculated percentage, quantitative interpretation was done
using guidelines that was made. The numerical data that are obtain were present in tables,
In analyzing the data gathered from the survey, the researchers group the survey
questions according to Hilramani (2006) “Street Foods vs. Restaurant Survey” and
where the researchers will be able to identify the comparison between fast food chain and
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The method used in analyzing the data is the Weighted Arithmetic Mean and its
formula is:
∑ 𝑓𝑥
𝑋̅ =
𝑁
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Chapter 4
This chapter present and interpret the gathered data, and the discussion from the
Table Number 1
This shows the following table as the basis to answer the research question which
is “What are the differences between buying in street foods and in fast food chain to the
food preference of the students referring to its environmental factors (Service, Sanitation,
Frequency Percentage
The table above shows that there are only 24 (24%) of the respondents whom
believed that Street Food provides better service than Fast Foods, while 76 (76%) of the
respondents are more reliable to the service in which a Fast Food could provide than
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The results found in Table 1.1 A shows apparent difference between Street Food
and Fast Food in providing better service. It clearly shows that majority of the respondent
prefers Fast Food over Street Food in the aspect of service. This only proves that people
are satisfied when they receive the assistance or service they need.
According to the study of Ahmad Al-Tit (2015) entitled “The Effects of Service
and Food Quality on Customer Satisfaction and Hence Customer Retention” state that
service quality and food quality have a positive influence on customer satisfaction. In
Frequency Percentage
The table above shows that there are only 19 (19%) of the respondents who have
thought that Street Food is more sterile and provides better hygiene than Fast Foods could
give. However, 81 (81%) of the respondents are certain that Fast Food performs better
A larger sort of people favored Fast Food over Street Food in the aspect of
sterility. This shows even greater contrast between Fast Food and Street Food in whom
the respondents manifested which would really affect their buying preference.
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Having a clean area attracts more customers than the ones who are less hygienic.
Apparently, Majority of the respondents believe that Fast Food has a cleaner area than
Street Food have. Maintaining cleanliness in an area is a must to maintain the retention of
According to Mette Olsen et al. (2008) Safe food hygiene is difficult to practice at
street level, and outbreaks of diarrheal diseases have been linked to street foods.
Frequency Percentage
The table above shows that 49 (49%) of the respondents and almost half of the
surveyed population chose Street Food as the most accessible food enterprise to them.
While 51 (51%) of the respondents prefer Fast Food as the most accessible and
Accessibility is one of the greatest factor that could affect buyers’ preference.
Most people seek good quality and standard yet losses when time contradicts them.
That’s why they are oblige to go to the most get-at-able or accessible food enterprise. The
results have shown that Fast Food is slightly more accessible to most people than Street
Food.
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The physical environment where people live and how easy it is for them to reach
food stores determine their food choice and consumption of certain food (Jago et al.,
2007).
Frequency Percentage
The table above shows that 63 (63%) of the respondents claimed that Street Food
is more available in their place than Fast Food. While the other 37 (37%) of the
respondents says there are more available Fast Food in their place than Street Food.
The availability of the food enterprise affects the buying preference of the people
especially when their place has nothing else to offer. People will be having no choice but
to access what is available to them. The results have shown that there are more Street
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Chapter 5
This chapter presents the summary of findings and the discussion of the
Summary of Findings
The data gathered about the difference between Street Food and Fast Food
provides better service, performs better sanitation, more accessible, falls to Fast Food.
Overall, the findings of this study revealed that a good service and proper
sanitation is one of the qualities that retains customers’ loyalty and support. While
availability and accessibility are one of the greatest factors that could affect peoples
buying preference especially to those people who are always in a rush and their place has
nothing else to offer. They will be having no choice but to access what is available to
them.
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Conclusion
Based on the results, the researchers conclude that eating in Fast Food is more
reliable and much safer than eating on Street Food. Referring to the tables in Chapter IV,
the results have shown that although Street Food are more available to most places, Fast
Food provides people better service, hygienic food preparation and even a cleaner area
which is very important in earning and keeping a customer’s loyalty and support because
Recommendation
The researchers recommend to the students to buy in Fast Food than Street Food
because Fast Food is more hygienic and has a clean area. And also for the better
recommendation, we recommend to buy healthy foods than buying Street Foods and Fast
foods. To the teachers, we recommend to give insight to the students the positive and
negative effect of consumption of Street Foods and Fast food. And lastly, to the future
researchers to use this study for the future references and to also focus on the health
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