Group 3 Members:

EBIT, LEIGH ANNE JEAM T.

ESTUARIA, GRACE ANNE E.
FELICIANO, ERICA GALE F.
PAJARON, SHEENA NICOLE G.
PIOQUINTO, ALYSSA LOUISE G.
QUEYQUEP, KRISTINE CAMILLE B.
REYES, JEANNE CLAIRE P.
SALIBA, ALYSSA C.
SEVILLA, SOPHIA M.
 LEVEL OF AWARENESS TOWARDS AND
PERCEIVED EFFECTIVE PROMOTIONAL
STRATEGIES FOR ARROZ
A LA VALENCIANA OF GENERAL TRIAS OF
SELECTED HET STUDENTS OF LYCEUM OF THE
PHILIPPINES UNIVERSITY- CAVITE
GROUP 3
TVL-HET 211
CHAPTER 1:
Background of the Study
• Food tasting experience
• Arroz a la Valenciana dish in General Trias, Cavite.
• Effective promotional strategies for Arroz a la Valenciana.
Statement of the Problem
Specifically, the following questions were sought to be answered:

1. What is the demographic profile of the participants in terms of:

a. Name (optional)
b. Section
c. Place of Residency 4

d. Years of Residency

2. What is the level of awareness of the selected HET students about

the Arroz a la Valenciana of General Trias, Cavite?

3. What promotional strategies do respondents find effective in

marketing Arroz a la Valenciana?
Significance of the Study
• Students
• Teachers
• Researchers
• Future Researchers
• Restaurant Owners
Definition of Terms:
• Perceived
• Promotion
• Promotional Strategy
Scope and Limitations of the Study:
• This study revolves around the level of awareness about Arroz a La
Valenciana and the student’s preferred effective promotional strategies.
CHAPTER 2:
Old RRL:
• Food Delicacies of Cavite
• Role of Food Delicacies in Tourism
• Indigenous Chefs Aim to Raise Awareness of their Food Tradition
• Ilonggo Entrepreneurs of Authentic Delicacies and their
Contribution to Tourism Industry
• Types of Food Delicacies
New RRL:
• Globalization of Indigenous Foods Promoting Filipino
Culture
• Restaurant Marketing Ideas
• Business Strategies for Marketing Local Foods to
Consumers
Synthesis:
• Chef Aim to Raise Awareness of their Food Tradition
• Role of Valenciana in General Trias
Theoretical Framework:
CHAPTER 3:
Research Design:
• Descriptive Research Design
• Quantitative Research Design
Locale:
• Lyceum of the Philippines University-Cavite
• General Trias
• Academic Year 2017-2018
Sources of Data:
• Five selected TVL – HET sections
• Quota Sampling Method
Data Gathering Procedure
• Primary Data
• Secondary Data
• Timing
Research Instrument:
• Self-made Survey Questionnaire

• Parts:
• Demographic Profile
• Awareness
• Promotional
Data Analysis:
 
Scale Response

 
1 Strongly Aware

 
2 Moderately Aware

 
3 Slightly Aware

 
4 Not Aware At All
 Survey Questionnaire:
I. Demographic Profile
Fill in the blanks with your corresponding answers and put a check on the space provided which best suit your
answer.
  
Name (optional): _____________________________ Date: _____________
 
Grade and Section:

  HET 111 ( ) HET 112 ( ) HET 113 ( )

HET 212 ( ) HET 213 ( )

 Place of Residency: __________________________

Years of Residency: Less than a year ( ) 7-10 years ( )

1-3 years ( ) 11 years and above ( )

4-6 years ( )
 INDICATORS
1 2 3 4

A. Awareness        

1. Arroz a la Valenciana of Malabon, General Trias, Cavite        

2. Distinction from other Paellas and Valencianas in the Philippines        

3. Place of Origin        

4. Taste        

5. Texture        

6. Aroma        

7. Appearance        

8. Preparation and Procedure        

9. Presentation        

10. Place of Availability        

Awareness:

Numeral Rating Equivalent

1 Strongly Aware
2 Moderately Aware
3 Slightly Aware
4 Not Aware At All
Promotional:
• Broadcast Media
• Print Media
• Electronic Media
• Events
• School Related
• Personal
• Others