BULACAN STATE UNIVERSITY – SARMIENTO CAMPUS

TABLE OF CONTENTS

Page

COPYRIGHT………………………………………………………...... i

TITLE PAGE. ….....….....….....................….....….....….....….....…..... ii

ACKNOWLEDGEMENT…………………………………………….. iii

TABLE OF CONTENTS……………………………………………… iv

LIST OF TABLES…………………………………………………….. vii

LIST OF FIGURES……………………………………………............ viii

CHAPTER 1 THE PROBLEM AND ITS BACKGROUND

Introduction……………………………………………………… 1

Background of the Study……………………………..…………. 7

Theoretical Framework………………………………………...... 12

Conceptual Framework………………………………………...... 18

Statement of the Problem……………………………………....... 20

Scope and Delimitation of the Study…………………………… 21

Significance of the Study………………………………………... 22

Definition of Terms……………………………………………… 23
 BULACAN STATE UNIVERSITY – SARMIENTO CAMPUS

CHAPTER 2 REVIEW OF RELATED LITERATURE AND

STUDIES

Foreign Literature………………………………………….......... 26

Foreign Studies………………………………………………….. 33

Local Literatures……………………………………………........ 42

Local Studies…………………………………………………...... 53

Synthesis and Relevance to the Study…………………………… 60

CHAPTER 3 RESEARCH METHODOLOGY

Method of Research Used……………………………………...... 62

Population Frame and Sample Size…………………………....... 62

Description of Respondents……………………………............... 64

Instrumentation………………………………………………...... 65

Data Gathering Procedure………………………………….......... 66

Statistical Treatment of the Data………………………………… 66

BIBLIOGRAPHY……………………………………………………... 68

Appendix 1 English Questionnaire for Management 71

in the Restaurant…………………………………....
Appendix 2 Tagalog Questionnaire for Management 73
in the Restaurant…………………………………….
Appendix 3 English Questionnaire for Customer….....….....…....... 76

Appendix 4 Tagalog Questionnaire for Customer….....….....…...... 78

 BULACAN STATE UNIVERSITY – SARMIENTO CAMPUS

LIST OF TABLES

Number Title Page

1 Form to be Used for Authorizing All Spillage, Breakage and 46

Spoilage………………………………………………………………..

2 Poverty rates of Selected Asian Countries at International Poverty 48

Lines…………………………………………………………………...
3 Factors Affecting CSR Implementation in Restaurants……………… 52

4 Poverty Incidence between Fishermen and Farmers…………………. 56

5 Food Inadequacy from the year 2005-2007…………………………... 57

6 Location and Number of Respondents………………………………... 63

7 Customer Eating in Eat All You Can Restaurant……………………... 64