Vicente D.

Trinidad High School

CHAPTER 2

RESEARCH METHODOLOGY

This chapter presents and describes the research design of

the study, sample and sampling procedure, data gathering tool,

data gathering procedure and data analysis.

Research Design

In this study, the researchers used the descriptive survey

method in gathering relevant information. This method was figure

to determine the existing condition. This is the most applicable

design to be used in this study because it is primarily concerned

with the hygienic practices of the street food vendors in the

municipality of Iguig.

Sample and Sampling Procedure

To gather the needed information, 50 street food vendors in

the Municipality of Iguig were utilized as participants and were

identified with the use of simple random sampling technique.

Data Gathering Tool

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 Vicente D. Trinidad High School

The researcher used a self-made questionnaire divided into

three parts:

Part 1. Aimed to determine the profile of the respondents

Part 2. Attempts to determine the Hygienic Practices of the

Street Food Vendors

Part 3. Intend to know the problems being encountered by the

street food vendors in practicing their hygienic practices

Data Gathering Procedure

The researcher’s first produced a questionnaire that was

presented to their adviser for approval and after the

approval,the questionnaire was personally floated by the

researchers to ensure that the respondents were assisted in case

of worries and clarification they wished to addressed when

answering the questionnaire.The questionnaire were administered

to the respondents during their vacant time and were retrieved

right after they have answered.

Data Analysis

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 Vicente D. Trinidad High School

The data were grouped,tabulated and analyzed on the basis of

the answers on the questionnaires.This was carefully done to

ensure the accuracy.Descriptive tools such as frequency counts

and percentage distribution, and weighted mean.

1.Frequency count and percentage distribution was used to

determine the profile of the participants.

F
Formula:P= ×100
N
Where: F= frequency
N= number of respondents
100= constant
2.The weighted mean was used to identify the hygienic practices
of the street food vendors.
fx
Formula:WM= ∑
n
Scale Mean Range Descriptive
Interpretation
5 4.20-5.00 Always
4 3.40-4.19 Often
3 2.60-3.39 Sometimes
2 1.80-2.59 Seldom
1 1-1.79 Never
Figure 2
Scale Mean Range Descriptive
Interpretation
5 4.20-5.00 Strongly Agree
4 3.40-4.19 Agree
3 2.60-3.39 Uncertain
2 1.80-2.59 Disagree
1 1-1.79 Strongly Disagree
Figure 3

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