CHAPTER 3

RESEARCH METHODOLOGY

In this chapter, the researchers discussed the procedures that they will be

conducted to gather primary and secondary datas that will be used for the study.

RESEARCH DESIGN

The researchers will use simple descriptive method of research in this study.

Also the quantitative datas will be used from the distributed questionnaires. Other

strategies include making observations and Interviews will be made by the researchers

to the owners or management of the canteens and eateries.

RESPONDENTS

The qualified respondents for this study will be the various students of New Era

University from different departments, high-school and college. One hundred (100)

students will be chosen by the researchers randomly, regardless of age, gender and

status. The students are chosen as the respondents of the study because they are the

biggest consumers on canteens and eateries in and off campus. The researchers will

also conduct interviews through the eatery owners and canteen administrators as their

respondents.
 SAMPLING TECHNIQUES

The researchers chose the simple random sampling so that the research will be

able to see all the characteristics of the total population. The researchers believe that

through random selection they can choose a sample in such a way that each member of

the population has an equal chance of being selected.

INSTRUMENTATIONS

The researchers will use primary and secondary datas for the research study.

The primary datas will derive from the expressed opinions through the questionnaires

that were answered by the respondents. While the secondary datas were gathered

from various published materials such as books, journals and some articles on the

internet.

Questionnaire

The questionnaire is divided into two categories, the first part is the respondent’s

profile and the second part is the respondent’s preference and awareness in choosing

their place to eat.

Construction

There is a total of 5 items in the first part of the questionnaire. It is the

respondent’s profile, wherein they will answer questions about their selves and they’re

educational background. On the second part, it consist of 6 questions that will answer

on their preference on the place to eat and their awareness on the environmental
strategies and waste disposals of their canteen or eateries of choice. A separate

questionnaire is also provided to guide the researchers in interviewing the owners and

administrators of canteens and eateries. The questions include the profile of the

owners, establishments and its products. The researchers will also ask the respondents

in the interview about their environment strategies if they have any and their waste

disposals. The implementation of their waste management will also be discussed and

on how they maintain the environment of their canteens and restaurants.

Validation

The questionnaire will be edited and corrected by the adviser. It was made by

the researchers through suggestion of each of members of the group. Suggestions and

corrections were made by the researchers in order for the questionnaire to be more

precise and effective.

Administration

The questionnaire will be distributed by the researchers in the high-school

department and the college department. They will also distribute some of the

questionnaires during break time and lunchbreaks on the respondents for a more

effective approach.