Chapter I

THE RESEARCH PROBLEM

Introduction

World business is increasing rapidly which makes every businessman to

think of an efficient business that will suit in today’s generation and have a

productive profit. In reason that the food is one of every human primary needs,

food business is one of the merchandising which does not easily fading in world

of business. In our ever-increasingly globalized world, the fast food industry

represents billions of dollars yearly and is still growing, specifically in Asia (Data

Monitor, 2005). Asians are the world’s greatest fans of food industry or business

for having a total of 30 percent of Asian consumers buy or eat at restaurants

(ACNielsen, 2005).

In terms of food service and quality industry, Philippines is really improving

over the years. Introduction of foods such as hamburger, spaghetti, Korean food

and many more has already contributed to Filipinos’ food preference

(Entrepinoys, 2015). Food establishments have become more plenty as it is one

of the effective business in the Philippines. Filipinos are also into pastas and

noodles which is one of the reason why province of Batangas is really known.

Pancit Lomi is really popular in Batangas that attracts foreigners or even the

Filipinos to come in Batangas. Pancit Lomi is a noodles which is thicker than the

spaghetti and its sauce is thickened with starch. It has an ingredients of garlic,

pork meat and liver, soy sauce and calamansi ( TraveleronFoot, 2015). Some

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owners of Lomi House has their own secret recipes to make their business’

product unique.

In the increase of competitive environment of 21 st era, providing a good

performance and high quality of goods and service is playing a vital role in the

industry of business that will benefit each of them or sustain the customer

satisfaction that will set their profit-based. Variety of research studies has shown

to investigate the things that will satisfy the customers for the business to check

whether it will give benefits or scourge to them. In the modern world of business,

customer satisfaction is the key component for the success of the business and

at the same time it plays a crucial part to expand the market value. To sum up,

customers are those individuals who purchase goods and services from the

business that meet their needs and wants.

Over the past few decades there has been a growing demand for safe and

high-quality food. Quick economic development and recent changes in the food

chain have contributed to increased interest in the issue of quality in the food

sector. In the mind of customers, the concept of food product’s quality seems to

be closely related to the perception of its being safe. People mostly go to

restaurants for getting food in their leisure time and quality is always a

predominant factor of this. Food quality is predictor of food safety (Frewer &

Rijswijk 2008).

Those customers which are already satisfied to the goods or services

produce by the business can help the business benefits specifically the customer

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loyalty, through the increase of the number of customers by positive word of

mouth communication. It can make the customer to purchase a particular goods

or services regularly when the customer is satisfied with it and can possibly

recommend those goods and services to potential customers. Ignoring or

disregarding the need and wants of customers will not make the business

organization grow (Tao, 2014).

One way to assess the quality of a particular product is using the 4Ps which

is the price, product, place and promotion. It is a marketing mix which is a variety

of different factors that can influence a consumer’s decision to purchase a

product or service. It can also help business further understand their product and

service to generate new plan to improve or introduce their product or service

(MarketingTeacher, 2014).

Consumer loyalty and satisfaction is important in contemporary day in the

field of business for a dual reason. First, it is far easier to interact from an old

customer than from a new one. Second, customer loyalty and satisfaction will

always give a positive effect on the profitability revenues of the business (Czepiel

& Rosenberg 2017). The satisfaction of every customers is a measuring

instrument that depicts the customer behavior in future (Allen et.al, 2007.)

Consumption, individuals express their own culture, consumers’ prioritize

their own needs and wants and look for some aspects that will meet their

standard in consuming goods or services. The consumption processes evolve,

and food products are evaluated both for their material values and for their

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symbolic and communicative value. Food product and its quality have meaning

for communicating and socializing in every customer. Most of the customers

saying that they are willing to pay more for a product they recognize as respectful

of health, environment, innovation, quality or considered ethically superior

(Bialkova & Trijp 2010).

As explained in the past segments, past research offers to confirm that

perceived quality and additionally customer satisfaction influences to carry on in

positive ways (Chang et al., 2010). It will be a benefit to a particular business if

they will able to satisfy their customers by producing good quality that they offer.

A recommendation plan is a suggestion regarding the best action or solution

in a particular situation. The purpose of recommendation plan is to produce a

helpful guide that will lead to beneficial outcome and can settle past issues and

conflicts (Mudah et., 2009). The researchers want to know the relationship of the

Lomi’s quality of different Lomi Houses and the satisfaction of the customer. The

researchers will use the data gathered to produce a recommendation plan for the

variety of Lomi House to improve the quality of Lomi that will more satisfy their

customers.

However, conducting this step require to be credible given by evidences and

study’s parameter need to be explained and the limitations need to be follow to

avoid over-generalizations results.

In relation to this, the researchers come up with this study to investigate the

differences of different Lomi House in terms of the strategy their having and how

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they may improve their business than other businesses. Quality in performance

producing goods and services has been found having an effect on long-term

customer retention (Ghauri & Venetis, 2004). The researchers are interested in if

the customers are relying in the quality of certain product in setting their

satisfaction and how it will affect the business profitability. This study is produced

to find out the relationship between food quality and customers’ satisfaction.

Conceptual Framework

Due to the increase of different business producing the same goods and

services, different establishment have their on way to encourage consumers to

buy the food they offer through the qualities contained by the product.

Quality dimensions of food and customers’ satisfaction became more

important key marketing priorities as it is an assurance for customer loyalty which

ensures often purchasing of a product (Han & Rau, 2009). The two variables is a

priority in today’s businesses. Food quality is a predictor of customer perceived

values which rely of food quality (Kim et al., 2012). The product itself of a

business will guess the perceived values of customers and those values will also

affect the product which justify the relation of the two variables.

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Quality of Lomi:
 Price
 Product
 Promotion
Researchers’-
 Place Recommendation
made
Customer plan
questionnaire
Satifaction

Figure 1.0

Research Paradigm

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Paradigm of the Study

The figure shows the conceptual paradigm of the study. The input-process-

output (IPO) model is process done by the researchers. The first is about the two

variables of the study which is the quality of the lomi that will be measured using

4p’s and the second variable which is the satisfaction of the customers through

the quality of the lomi in different lomi house. In the second box is the

researcher’s made questionnaire that will be answered by the repondents and

will be basis for the output of the researchers which is the recommendation plan

placed in the third box.

Statement of the Problem

The study assessed the Lomi’s Quality and Customer Satisfaction in select

Lomi Houses in Taal, Lemery and San Nicolas as basis for Recommendation

Plan.

Specifically, it sought to answer the following:

1. What is the quality of Lomi in select Lomi Houses in terms of:

a. Price

b. Product

c. Place

d. Promotion

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 2. What is the level of customer satisfaction in select Lomi house in Taal,

Lemery and San Nicolas, Batangas?

3. Is there significant relationship between the Lomi’s Quality and

Customer Level of Satisfaction?

4. What output can be devised to improve the Lomi’s Quality in select

Lomi Houses in Taal, Lemery and San Nicolas, Batangas?

Hypothesis

There is no significant relationship between the Lomi’s Quality and

Customer Satisfaction in select Lomi Houses in Taal, Lemery and San Nicolas.

Scope, Delimitations and Limitations of the Study

The focus of this study is to determine the Lomi’s quality and customer

level of satisfaction in select Lomi Houses in Taal, Lemery and San Nicolas.

The perceived lapse of the study is that the outcome may only be true to

some Lomi House customers. Other factors that may affect the customer

satisfaction are not discussed in the study.

The study focuses in the Lomi’s quality and customer satisfaction that will

be assessed by their customer alone. The data for the lomi’s quality and

customer satisfaction are gathered through a researcher-made questionnaire

administered to the customer. The researchers collected information from

different libraries and internet websites.

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Significance of the Study

Nowadays, there are different Lomi Houses in different places. They have

their own strategies to manage their business to have a stable business. Through

this, researchers believe that the study is significant to the following groups or

individuals.

Lomi House Owners. This study may obtain variety of opinions from the

customers that can be positive or negative that will benefit the owners of different

Lomi House in a way that they can improve their performance and can be

motivated to do an action for their business that can help their profit increase.

Customers. Customers of different Lomi House could also benefit from this

study. In decision making and to be a wise consumer in every situation that they

will purchase goods and services. Through that, they can set their level of

satisfaction that will let them choose the Lomi House to buy from.

Future Researchers. The study may be a basis for the future researchers who

will conduct a related studies to deal with valid comparisons that may lead to

conceivable overview.

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Definition of Terms

For clearer understanding of the study, important terms are hereby defined

theoretically and operationally.

BUSINESS. Business is an organization or enterprising entity engaged in

commercial, industrial, or professional activities. Business is also the organized

efforts and activities of individuals to produce and sell goods and services for

profit. (https://www.investopedia.com/terms/b/business.asp). In this study, it is

the focus of study in assessing the quality of Lomi and satisfaction of customer.

CUSTOMER SATISFACTION. Customers derive satisfaction from a product or a

service based on whether their need is met effortlessly, in a convenient way that

makes them loyal to the firm. (https://www.myaccountingcourse.com/accounting-

dictionary/customer-satisfaction). In this study, it is the reaction or the experience

of the customer to the quality of Lomi in select Lomi House that will set their

satisfaction.

LOMI. Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh

egg noodles of about a quarter of an inch in diameter, soaked in lye water to give

it more texture. (https://findwords.info/term/lomi). The quality of every Lomi in

select Lomi House will be measured in this study and use as a data to measure

the customer satisfaction

RECOMMENDATION PLAN. It is a sequence of steps that must be taken or

activities that must be performed well for strategy to succeed

(http://www.businessdictionary.com/definition/action-plan.html). To use in the

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study, it is the output proposed by the researchers.

Chapter II

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 REVIEW OF RELATED LITERATURE AND STUDIES

This chapter represents literature and studies which are relevant to the

study. The study exhibits some sources and few researchers who wrote their

own idea regarding lomi’s quality and level of customer satisfaction.

Conceptual Literature

Since this study is concerned with the relationship of staff performance and

level of customer satisfaction, the researchers had come up with the readings

that are related to the study. Such readings include lomi’s quality, customer

satisfaction and recommendation plan.

Lomi/Food Quality. Food Quality refers to the features and characteristics of

a food product that is acceptable to consumers and meet their expectations and

profitable for the business (ASC Consultant, 2019).

Many consumers also rely on manufacturing and processing standards,

particularly to know what ingredients are present, due to dietary, nutritional

requirements, or medical conditions. Besides ingredient quality, there are also

sanitation requirements. It is important to ensure that the food processing

environment is as clean as possible in order to produce the safest possible food

for the consumer Definitions, 2019).

Color is one of the most dominant factor a food appearance. Likewise A color

of a food really connects to the complete fondness of an individual to the

presentation of the food perceived by the eyes (Balme, Bobadilla, Creag,

Domingo, Magcasi & Tolentino, 2016).

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 A discernment of a food product is shown by its aroma will be tested through

smelling which is one of the sensor of human. Qualities of food in terms of

smell, appearance and taste will change the perception of customers to consume

a product .Indeed smell, appearance and taste has the most influence to the

customers to take a food product (Street, 2015).

Food is any substance and/or product that can be eaten or drunk by people

and/or animals. It maintains and increases living standards or is used as nutrition

or medical supplement. Therefore, its quality and safety are critically important

for underdeveloped and developing economies (Savov & Kouzmanov, 2014).

Quality concept within the food industry puts an emphasis on three key

factors which are safety, product’s intended purpose and satisfaction of

customers’ expectations (Savov & Kouzmanov, 2014).

The reason for implementing improved ways to check and maintain quality

factor in food industry is the advance knowledge about food ingredients and the

different ways to process food in new ways (Jaime, 2013).

According to Sage (2012), the way of presenting food have the impact to the

customers to measure their expectation on liking the food at the same time on

affecting their sensory experiences. The food‘s appearance mostly to the color of

it is making taste in terms of convincing quality. One of the example is mixing the

egg yolk as a recipe to the lomi.

The appearance of a product is truly giving a great impact on customers

reaction in terms of taste .With that , an individual will response in concluding

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whether the appearance of the food if it will affect the different sensory ideas of a

human (Blebaum, Stone & Thomas, 2012).

Examining service quality, food quality and customer satisfaction constructs

in different settings in different countries, for example the healthcare industry

(Yesilada & Direktor, 2010).

4P’s. 4P’s means Price, Product, Place and Promotion. Price refers to the

value that is put for a product to be consumed. Product refers to the item which is

actually being sold. Place refers to the location of sales or the product to be sold.

Lastly is promotion which refers to all activities undertaken to make the product

or service known to possible customers (The Economic Times, 2015).

Features and characteristics of a product that contribute to its ability to meet

customer’s needs and wants. For a product to have a good quality it should be

reliable and perform all its functions smoothly. Product quality can be improved

through the following different techniques such as process control, product

control etc (Mbaskool, 2015).

Pricing is an important factor in every business. It is central of the profitability

of each business. Once the price of a product has been established in the

consumer’s mind, even in form of a price range that price will become “fair” or

normal price. While if it is not accurate with product’s quality, it will not meet the

consumer’s expectation with the price (Mutya, 2014).

4P’s will be always crucial to the customer retention effort as it is an

instrument to measure the quality of a product. Indeed, a business need to focus

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to the strategies to increase the lifetime value of their current customers through

a long-term interactive relationship (Castellon, 2013).

Product quality can be define into two classifications that make business’

products consumable. First is the Measured Characteristics that includes

features of the products that are measurable such as shape, size, weight, height

etc. on the other hand, Attribute Characteristics determines the properties of the

product such as color, appearance, smell etc (Gaurav, 2013).

Product may be defined with different perception by different individuals.

Product as fitness for use and purpose gives satisfaction to consumers. For the

business to grow, the must learn what the customer wants and things that the

customers will feel comfortable (Akrani, 2013).

Marketers must determine the price of a product carefully on the basis of the

potential buyer’s belief about its value. For marketers, the key to determining

prices is figuring out how much customers are willing to pay so that they are

satisfied with the purchase and the seller achieves a reasonable profit (Grewal &

Levy, 2010).

The product itself is the very first step in a marketing strategy and basis if a

business has a firm performance and it is the heart of a business because it is

the primary impact on what consumer experience to a product. With that,

designing or serving a product is a factor for the customer to meet their needs

and wants. If a business satisfy a customer, it is a proof that the business is good

enough in a marketing strategy (McCarthy, 2008).

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 Due to a dynamic era of economy a business will result to an often changes

in pricing in order to prevent experiencing frustration in making a profit. The

business should consider many factors to come up to a fair price between the

business and customers. Therefore, the business should be open in revising or

changing the price of a product to remain competitive and to survive in fast-

changing marketplace (Ilano, 2008).

Promotion looks at the many ways marketing agencies spread relevant

product information to differentiate it to another products. There are different

ways to promote a product such as advertising, public relations, social media

marketing, email marketing, search engine marketing, video marketing and more.

In each way, there’s should be the brand name to truly maximize return on

investment (Ilano, 2008).

Place encompasses of various methods of transporting and storing products

and making it available for the customers, the success formula is getting the right

product to the right place at the right time through an effective distribution

systems. Place is a factor that might affect the products to be consumed by the

customers. Profitability of a business is also considering the location of a

business as the place is variable considered by the customers in consuming a

product (Ilano, 2008).

Customer Satisfaction. Customer are the strength energy of the

business. Not having them will really make failures and end to the nosiness. This

is why a business must really consider the factors that may affect level of

satisfaction of a customer (Santos, 2014)

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 Customer satisfaction is providing the goods and services of a business in

such a way that the customers is pleased of what they offered (Ilieska, 2013).

“Satisfaction” is an attitude, whereas loyalty is described as a behavior. It is

suggested that a view of customer satisfaction as a kind of consistency

evaluation between prior expectations and perceived service performance.

Accordingly, the positive evaluation of the product or service that the customer

acquires is a major reason to continue a relationship with a company’s service or

products, and an important pillar that upholds loyalty. Satisfied customers are

thus more likely to repurchase, lower their price sensitivity, engage in positive

word-of-mouth recommendation, and become loyal customers (Chen & Wang,

2009).

A smiling face has a beneficial effect on customer satisfaction. As well, a

number of studies have indicated the importance of friendly type behaviors;

friendliness, familiarity, caring, politeness, responsiveness, trustworthiness,

helpfulness, and understanding of service staff to improved service outcomes

and long-term relationships (Jones & Dent, 2008).

Success of the product offering depends upon the value and satisfaction it

delivers to the targeted buyers (Kotler, 2006)

Customer satisfaction has been a popular topic in marketing practiced and

academic research since initial study of the customer effort, expectations and

satisfaction is a big factor affecting the sales of a business and the reason of

profitability of a business (Cote & Giese, 2002).

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 Recommendation Plan. Recommendation plan show how an event of

program’s flow should continue, how much improvement could be done in a

situation. This means that there could be recommendations given whenever

there is flaw discovered in a plan (Better Evaluation, 2018).

Recommendation plan tells how a program can be improved, how the risk of

program failure can be reduced or whether a program should continue. A

manager or evaluations steering committee – should be consulted when

developing recommendations as their support will probably be very important in

order to ensure that the evaluation findings are disseminated and used (Better

Evalutation, 2018).

In making research recommendation, steps are needed in addressing a

problem that needs an immediate action to solve a particular question, what

needs to be corrected & what need to be avoided to solve a problem. Statements

about nature of the plan are given as to measure the effectiveness of the

proposed policy (Shridhar, 2017).

Recommendations are constructed upon the results gathered in the research

that specify the specific actions and direction that can be done to improve the

said problem. For example, a clinical study might have implication for cancer

research and might recommend against the use of a particular hazardous

substance. Upon this, proposition are given that might be useful to the research

study (Sachdev, 2017).

Furthermore, recommendations comprise of the specific actions to be taken

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during various instances. These recommendations often come from researchers’

result of their presently conducted study (Editage Insights, 2017).

A recommendation plan refers to the schedule for implementing required

activities to achieve a desired goal. This means there has to be a timeline to be

followed through to have the recommendation function property and effectively

(Yahya, 2017).

Recommendation is an interest in generating the findings beyond the study

parameters. It may have identified gaps in the literature that should be

addressed, and to which the researcher’s study may or may not have contributed

.For that reason, the recommendation plan may or may not answer research

ambiguities (Larsen, 2017).

Recommendation is defined as the critical suggestion on how to handle a

given situation .Its function is to provide support on certain parts of a program.

This means recommendation could be used as useful standards that can result

certain benefits (Copland, 2016).

Recommendation is considered in the project execution as a definite

landscape with time schedule to record a percentage of the project execution as

per that scheme and then for time to time the implementation percentage will be

reported and announced. Hence, time is an essential part of a recommendation

plan and it is crucial to follow such timeline (Burner, 2016).

A proposes a solution to a problem or evaluates possible solutions and

recommendation one. Before proposing or recommending a solution, the plan

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needs to identify the problem. The various problems encounter every day or read

about in the paper (Miles, 2015).

Synthesis

A study by Sage (2012), wherein the presenting of food has a great impact to

the customers which is a part of having a good quality of food. It is related to the

researchers’ variable which is lomi/food quality as an independent variable

because it defines food quality and it gives factors in order to have a good quality

of food.

A study by The Economic Times (2015), it defines the meaning of 4P’s and to

what is referring to. This literature is related to researchers’ study as it will be use

as the measuring guide in measuring the quality of the lomi by different lomi

houses.

A study by Kotler (2006), it defines that the business key to success is to

satisfy the target customers. This literature is related to the study of the

researchers as the customer satisfaction is the dependent variable of lomi’s

quality.

A study by Copland (2016), defining the recommendation plan as critical

suggestion to solve a particular matter. In this study of the researchers, it is

related as the recommendation plan is the output of the researchers for filling up

the gaps between the business and customers.

Related Studies

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 This part presents the current studies that are related to the present study.

Many studies have been conducted examining service quality, food quality

and customer satisfaction constructs in different settings in different countries, for

example the healthcare industry (Yeşilada & Direktör, 2010), the automobile

repair services sector (Izogo & Ogba, 2015), the hotel industry (Dedeoğlu &

Demirer, 2015) etc. The results of these studies have confirmed the significance

of relationships between these constructs. However, little attention has been paid

to investigating how to improve customer satisfaction by enhancing service

quality and food quality, thus increasing customer retention in the food industry,

particularly in limited service restaurants in Jordan.

The product and its features, functions, reliability, sales activity and customer

support are the most important topics required to meet or exceed the satisfaction

of the customers. Satisfied customers usually rebound and buy more. Besides

buying more they also work as a network to reach other potential customers by

sharing experiences (Hague & Hague 2004.)

The value of keeping a customer is only one- tenth of winning a new one.

Therefore, when the organization wins a customer it should continue to build up a

good 6 relationship with the client. Providing the quality of goods and services in

the 20th century is not only to satisfy the customers but also to have a safe

position. Indeed, this has benefited the customers significantly on consuming

qualitative products (Rebekah & Sharyn 2004.)

Customers often look for a value in the total service which requires internal

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collaboration among the department that is responsible for different elements of

the offering, such as the core product (goods or services) delivering the product,

product documentation, etc. Moreover, from profitability and productivity

perspectives only activities that produce value for customers should be carried

out. Hence, firms have to get to know their customers much better than has

normally been. However, the company should be able to build trust with the

customer so it is easy to get the feedback from the customer. This is how

customer oriented product or service could be developed (Hill, Brierley&

MacDougall 2003.)

Zineldin and Philipson (2007) argued that there is a considerable stake of

customers who prefer to purchase on the basis of price and quality rather than on

the basis of a long term relationships.

Quality plays a significant role in determining and influencing customer

satisfaction. There are many types of food service providers such as hotels,

restaurants, canteens and cafeterias. Service-based industries such as hotels

and restaurants are spending a tremendous effort to measure and improve the

service quality of their businesses. All of them share one thing in common, that is

to provide customer satisfaction (Abdullah & Rozario, 2009).

Synthesis

The study of Hague is similar to the present study because they tackled the

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most important factors required to exceed the customer’s satisfaction such as

reliability, features and functions. According to them, most satisfied customers

tend to rebound and buy more.

The study of Zineldin and Philipson is related to the present study because

they both discussed in their study that there are still customers who prefer to

purchase based on the quality of the product and its prices. As “price” is one of

the part of the 4P’s, this study is much related as the product quality and price is

connected.

The study of Abdullah and Rozario is related to the present study as this

study tells that a quality of product is the factor to be rely on by the customers’

satisfaction. The also provide factors which is related to food industry.

Chapter III

RESEARCH METHODOLOGY

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 This chapter covers the methods and procedures utilized by the

researchers. This includes the Research Design, subjects of the study,

instruments used, data gathering procedure, and statistical treatment.

Research Design

The researchers made use of descriptive design to determine the quality of

the lomi and customer’s satisfaction to the selected Lomi House in Taal, Lemery

and San Nicolas Batangas.

On the other hand, a descriptive study is one in which information is

collected without changing the environment. It is used to obtain information

concerning the current status of the phenomena to describe "what exists" with

respect to variables or conditions in a situation. The methods involved range from

the survey which describes the status, and the correlation study which

investigates the relationship between variables, to developmental studies which

seek to determine changes over time (Posinasetti, 2014).

Descriptive study is collection of data in order to test hypotheses or

answer questions concerning the current status of the subject of the study

(Calderon, 2013).

Descriptive research “is designed to provide a picture of a situation as it

naturally happens”. It may be used to justify current practice and make judgment

and also to develop theories. For the purpose of this study, descriptive research

was used to obtain a picture of nurses’ opinions of pain in patients who suffer

from dementia with a view to improving the standard of care for this group of

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patients (Burns & Grove, 2009).

Respondents of the Study

The respondents of the study were taken from the customers in select

Lomi House in Taal, Lemery adn San Nicolas Batangas who are buying Lomi in

their business. They are chosen by the researchers because they are the ones

who have the sufficient knowledge to answer the queries and questons provided

and would help to the needed data for the completion of this study namely the

Lomi’s Quality and Customers Satisfaction in select lomi house in Taal, Lemery

and San Nicolas.

Table of Respondents

Lomi House Respondents %

Elaine’s 47 23.5
Lemery
LCC 32 16
Esteban 35 17.5
Taal
B&B 25 12.5
San Mr. Ben 29 14.5
Nicolas Chenelens 32 16
Total 200 100

Data Gathering Instrument

The main instrument used in the study was a researcher-made

questionnaire. It has undergone face validation. It includes distinctive inquiries

about some information on the quality of lomi in terms of 4p’s in the select Lomi

House as well as the satisfaction of the customer.

In determining the level of the variables, the following scales were used:

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 Table 1
Scale for Lomi’s Quality
Scale Verbal Interpretation
3.5 – 4.0 Very Satisfied
The customers are very satisfied with
the quality of the lomi given by the
Lomi House
2.5 – 3.49 Satisfied
The customers are moderately satisfied
with the quality of the lomi given by the
Lomi House
1.5 – 2.49 Dissatisfied
The customers are slightly satisfied
with the quality of the lomi given by the
Lomi House
1.0 – 1.49 Very Dissatisfied
The customers are not satisfied with
the quality of the lomi given by the
Lomi House

Table 2
Scale for Level of Customer satisfaction
Scale Verbal Interpretation
3.5 – 4.0 Very Satisfied
The customers are very satisfied with
the Lomi House
2.5 – 3.49 Satisfied
The customers are moderately satisfied
with the Lomi House
1.5 – 2.49 Dissatisfied
The customers are slightly satisfied
with the Lomi House
1.0 – 1.49 Very Dissatisfied
The customers are not satisfied with
the Lomi House

Data Gathering Procedure

The researchers sent a letter of request to of the select Lomi Houses in

Taal, Lemery and San Nicolas. The researchers sought the help of the Lomi

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House owner and employees of each select Lomi House to distribute and

administer the questionnaire form. The researchers retrieved the questionnaire

from each the owner after all the questionnaire are answered. The result of the

survey was tallied, analyzed and interpreted.

Statistical Treatment of Data

After the researchers retrieved the data, tallying, tabulating and analyzing

was done. The following statistical treatments were used:

Frequency. This was used to determine the number of respondents for the

quality of lomi and level of customer satisfaction in select Lomi House.

Percentage. This was used to determine the proportion of respondents for

each level of customer satisfaction and lomi’s quality in select Lomi House.

Pearson-r Moment of Correlation. It was used to determine the relationship

between the level of customer satisfaction and lomi’s quality in select Lomi

House.

Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

27 | P a g e
 This chapter presents the analysis and interpretation of data based on the

statistical procedure. The data used in the interpretation were gathered from the

customers in select Lomi House in Taal, Lemery and San Nicolas Batangas.

1. Lomi’s Quality

Table 3 presents the level of lomi’s quality in select Lomi House in Taal,

Lemery and San Nicolas Batangas in terms of lomi’s quality.

Table 3

Level of Lomi’s Quality (Price)

Level Frequency (f) Percenatage (%)

Very Satisfied (3.50 - 4.00) 59 29.5
Satisfied (2.50 - 3.49) 137 68.5
Dissatisfied (1.50 - 2.49) 4 2
Very Dissatisfied (1.00 -1.49) 0 0
Total 200 100

As indicated in table 3, out of 200 customers 59 (29.5%) of them are very

satisfied to the lomi’s price that the select lomi houses offered. It is few compared

to the 137 (68.5%) respondents who are satisfied moderately to the lomi’s price

that is being offered which is good; 4 (2%) respondent slightly satisfied and no

one (0%) is not satisfied on the lomi’s price that the select Lomi House in Taal,

Lemery and San Nicolas Batangas offers. The results implied that 196 customers

agree that the lomi’s price in select lomi houses is good.

A study by Mutya (2014) which is can support the findings, pricing is an

area of primary importance in marketing. It is central to the profitable operation of

28 | P a g e
a business operation of a business. Once the price of a product has been

established in the consumer’s mind, even in form of a price range that price will

become “fair” or normal price. While if it is not accurate with product’s quality, it

will not meet the consumer’s expectation with the price.

Table 4

Level of Lomi’s Quality (Product)

Level Frequency (f) Percenatage (%)

Very Satisfied (3.50 - 4.00) 75 37.5
Satisfied (2.50 - 3.49) 121 60.5
Dissatisfied (1.50 - 2.49) 4 2
Very Dissatisfied (1.00 -1.49) 0 0
Total 200 100

As indicated in table 4, out of 200 customers 75 (37.5%) of them are very

satisfied to the lomi’s product that the select lomi houses offered. It is few

compared to the 121 (60.5%) respondents who are satisfied moderately to the

lomi’s product that is being offered which is good; 4 (2%) respondent slightly

satisfied and no one (0%) is not satisfied on the lomi’s product that the select

Lomi House in Taal, Lemery and San Nicolas Batangas offers. The results

implied that 196 customers agree that the lomi’s price in select lomi houses is

good.

The finding is supported by the study by Akrani (2013) which stated that

the quality of product will dictate the state of business. Product may be defined

with different perception by different individuals. Product as fitness for use and

purpose gives satisfaction to consumers. For the business to grow, the must

29 | P a g e
learn what the customer wants and things that the customers will feel

comfortable.

Table 5

Level of Lomi’s Quality (Place)

Level Frequency (f) Percenatage (%)

Very Satisfied (3.50 - 4.00) 44 22
Satisfied (2.50 - 3.49) 130 65
Dissatisfied (1.50 - 2.49) 26 13
Very Dissatisfied (1.00 -1.49) 0 0
Total 200 100

As indicated in table 5, out of 200 customers 44 (22%) of them are very

satisfied to the place of lomi house. It is few compared to the 121 (60.5%)

respondents who are satisfied moderately to the place which is good; 4 (2%)

respondent slightly satisfied and no one (0%) is not satisfied on the place of the

lomi house that the select Lomi House in Taal, Lemery and San Nicolas

Batangas offers. The results implied that 174 customers agree that the lomi

house’ place in select lomi houses is good.

The result is supported by the study of Ilano (2008), stated that, place

encompasses of various methods of transporting and storing products and

making it available for the customers, the success formula is getting the right

product to the right place at the right time through an effective distribution

system. Place is a factor that might affect the products to be consumed by the

customers. Profitability of a business is also considering the location of a

business as the place is variable considered by the customers in consuming a

30 | P a g e
product.

Table 6

Level of Lomi’s Quality (Promotion)

Level Frequency (f) Percenatage (%)

Very Satisfied (3.50 - 4.00) 40 20
Satisfied (2.50 - 3.49) 114 57
Dissatisfied (1.50 - 2.49) 46 23
Very Dissatisfied (1.00 -1.49) 0 0
Total 200 100

As indicated in table 6, out of 200 customers 40 (20%) of them are very

satisfied to the lomi house’ way of promotion that the select lomi houses offered.

It is few compared to the 114 (57%) respondents who are satisfied moderately to

the promotion that is being offered which is good; 46 (23%) respondent slightly

satisfied and no one (0%) is not satisfied on the promotion that the select Lomi

House in Taal, Lemery and San Nicolas Batangas offers. The results implied that

154 customers agree that the promotion in select lomi houses is good.

The last data gathered in accordance to 4p’s is supported to the study of

Ilano (2008) that states that promotion looks at the many ways marketing

agencies spread relevant product information to differentiate it to another

products. There are different ways to promote a product such as advertising,

public relations, social media marketing, email marketing, search engine

marketing, video marketing and more. In each way, there’s should be the brand

name to truly maximize return on investment.

2. Customer Satisfaction

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 Table 4 shows the customer satisfaction in select Lomi House in Taal,

Lemery and San Nicolas Batangas.

Table 7

Customer Satisfaction

Level Frequency (f) Percenatage (%)

Very Satisfied (3.50 - 4.00) 60 30
Moderately Satisfied (2.50 - 3.49) 134 67
Slightly Satisfied (1.50 - 2.49) 6 3
Not Satisfied (1.00 -1.49) 0 0
Total 200 100

As indicated in table 4, out of 200 customers 60 (30%) of them are very

satisfied in the select lomi houses. While, 175 (87.5%) of the respondents who

are satisfied moderately to the select lomi houses which is good; 6(3%)

respondent slightly satisfied and no one (0%) is not satisfied in select Lomi

House in Taal, Lemery and San Nicolas Batangas offers. The results implied that

199 customers agree that the select lomi houses is good.

The data has a similarity to the study of Santos (2014) that says that if the

customers is satisfied, it will be the power of the business. Customer are the

strength energy of the business. Not having them will really make failures and

end to the nosiness. Therefore, a business must really consider the factors that

may affect level of satisfaction of a customer.

The study by Ilieska (2013) is also connected to this finding as it depicts

that the customer satisfaction will be the run through of the business. Customer

satisfaction is providing the goods and services of a business in such a way that

32 | P a g e
the customers is pleased of what they offered.

3. Relationship between the Lomi’s Quality and Customer Satisfaction as

assessed by the customers of select Lomi House in Taal, Lemery and San

Nicolas Batangas.

Table 5 shows the relationship between the Lomi’s Quality and Customer

Satisfaction as assessed by the customers of select Lomi House in Taal, Lemery

and San Nicolas Batangas. The researchers used correlation regression analysis

to find the results.

Table 8

Relationship between the Lomi’s Quality and Customer Satisfaction as

assessed by the customers of select Lomi House in Taal, Lemery and San

Nicolas Batangas.

Mean Mean r- Descriptio p- value Decision Verbal

Lomi’s Customer value n (Ho) Interpretation
Quality Satisfaction
3.13 3.26 0.25 Slight 0.0004 Reject Significant
correlation

As shown on the table presented, the mean level of lomi’s quality is 3.13.

While, the mean of customer satisfaction is 3.26. The computed r-value is 0.25

which means it has slight correlation and dependable relationship. The computed

p-value is 0.0004 which is less than 0.05 level of significance that led to reject

the null hyphothesis. Thus, there is a significant relationship between the lomi’s

33 | P a g e
quality and customer satisfaction that the select lomi houses give.

The results are related to the study of Hague & Hague (2004) which stated

that the activity inside the business will be its body through the future of the

business. The product and its features, functions, reliability, sales activity and

customer support are the most important topics required to meet or exceed the

satisfaction of the customers. Satisfied customers usually rebound and buy more.

Besides buying more they also work as a network to reach other potential

customers by sharing experiences. Another study to be related is the study by

Abdullah & Rozario (2009) that states the quality is very important to the

satisfaction of customer. Quality plays a significant role in determining and

influencing customer satisfaction. There are many types of food service providers

such as hotels, restaurants, canteens and cafeterias. Service-based industries

such as hotels and restaurants are spending a tremendous effort to measure and

improve the service quality of their businesses. All of them share one thing in

common, that is to provide customer satisfaction.

4.Proposed Recommendation Plan

The proposed recommendation plan is to conduct a meeting for the owners

of each selected lomi houses for them to know the value of offering and giving

examples on how to promote their lomi for their customers. The researchers will

have an orientation for the second activity about giving some tips on having a

place that is attractive and well organized. Another thing is the promotion of

select lomi houses. The researchers will introduce some ideas about promoting

their product.

34 | P a g e
Rationale

Since the findings reveal that there is a relationship between the lomi’s

quality and customer satisfaction in select lomi house in Taal, Lemery and San

Nicolas Batangas the researrchers developed a seminar project to help the lomi

house owners in producing a good quality of lomi. The proposed seminar

includes orientation about ideas of having a well organized place and promoying

their product in higher level.

The researchers believes that through the proposed recommendation plan

would help the lomi house owners in giving a good quality of lomi in order to

attract customers and satisfy them.

Recommendation Plan for the owners of selected Lomi House in Taal,

Lemery and San Nicolas Batangas

Objectives Recommended Specific Persons Time Milestone

Programs Actions Involved Frame

Increase Meet up with The meeting Research April The
awareness the Lomi will be ers participan
of Lomi House owners composed of 2 2020 ts will
House parts. Participa learn
owners in 1.Orientation- nts (Lomi about
producing The House having a
good researchers Owners) producin
quality of will talk about g good
lomi the value of quality of
producing a lomi.
good quality of
lomi.
2.The talk- The
participants are
free to ask
anything
regarding the

35 | P a g e
 talk.

Giving The Research April This will

ideas researchers ers help the
about will discuss 2020 owners to
having a about the data Participa have an
well- gathered and idea of a
organized get some ideas nts (Lomi having a
place from it and give well-
tips yo the House organize
owners to d place of
improve the owners) the lomi
place of the house.
lomi house.
Giving Meeting with After the talk Organize April This will
the help the
examples the owners of researchers rs 2020 owners to
will produce have an
on how to the lomi house and give some Participa idea to
ideas in promote
promote promoting their nts (Lomi their
lomi as product product.
their lomi. to be served House
such as flyer.
Owners)

Proposed flyer in each Lomi House

36 | P a g e
 The finding is supported by the study by Castellon (2013) that states, 4P’s

will be always crucial to the customer retention effort as it is an instrument to

measure the quality of a product. Indeed, a business need to focus to the

strategies to increase the lifetime value of their current customers through a long-

term interactive relationship. On the other study by McCarthy (2008) that states

that the quality of product is thThe product itself is the very first step in a

37 | P a g e
marketing strategy and basis if a business has a firm performance and it is the

heart of a business because it is the primary impact on what consumer

experience to a product. With that, designing or serving a product is a factor for

the customer to meet their needs and wants. If a business satisfies a customer, it

is a proof that the business is good enough in a marketing strategy e main thing

to be consider in a business to have a growing performance.

CHAPTER V

SUMMARY, CONCLUCIONS AND RECOMMENDATIONS

At this point, the current chapter would present the summary and findings of

the study, as well as the conclusions and recommendations that would be

constructed from the findings of the research.

This study aimed to identify the relationship between the lomi’s quality and

customer satisfaction as perceived by the customers of select lomi house in Taal,

Lemery and San Nicolas Batangas.

Specifically, it sought to answer the following questions.

1. What is the quality of Lomi in select Lomi Houses in terms of:

a. Price

b. Product

c. Place

38 | P a g e
d. Promotion

2. What is the level of customer satisfaction in select Lomi house in Taal, Lemery

and San Nicolas, Batangas?

3. Is there significant relationship between the Lomi’s Quality and Customer

Level of Satisfaction in select Lomi House in Taal, Lemery and San Nicolas

Batangas?

4. What output can be devised to improve the Lomi’s Quality in select Lomi

Houses in Taal, Lemery and San Nicolas, Batangas?

Hypothesis

The researchers posted the hypothesis:

Ho: There is no significant difference between the lomi’s quality and

customers satisfaction in select lomi house in Taal, Lemery and San Nicolas

Batangas.

Descriptive type of research was utilized to define the lomi’s quality and

customer satisfaction. The proponents created a questionnaire; then it was

distrubuted in select lomi houses. The preceding questionnaire was administered

to 200 customers. A total of 6 lomi house were considered, namely, B&V Lomi

House, Esteban Lomi House, Ellaine’s Lomi House, LCC Lomi House, Mr. Ben

Lomi House and Chenelen’s Lomi House. The statistical tools used in this study

were frequency, percentage and Pearson-r Moment of Correlation.

Findings of the Study

39 | P a g e
 Taking into consideration of the data that was gathered, the following

findings were attained:

1. In accordance to the lomi’s quality, a total of 199 respondents fell

under the rating of satisfied which good, while only 1 respondent of

them was under the rating.

2. The data for the customer satisfaction shown that there were 194

respondents who are well-experienced are satisfied to the lomi

houses, while 6 of them are not well satisfied.

3. The lomi’s quality and customer satisfaction obtained a computed an

r-value of 0.25, verbally interpreted as slight correlation. It obtained

computed p-value of 0.0004 leading to the rejection of the null

hypothesis. Thus, there is a significant relationship between lomi’s

quality and customer satisfaction in select lomi house in Taal, Lemery

and San Nicolas Batangas.

4. The proposed recommendation plan may be helpful for each owner of

the lomi houses. This recommendation plan is a program which

includes a series of discussion, talks, and meetings.

Conclusions

Based on the findings of the study, the following conclusions were

produced.

1. Most of the customers envision that the lomi’s quality that is being

offered is good, resulting into a high rating of the select lomi house lomi’s

40 | P a g e
 quality.

2. Most of the respondents are satisfied in select lomi houses, however,

there are customers which is slightly satisfied.

3. There is a significant relationship between the lomi’s quality and

customer satisfaction in select lomi house in Taal, Lemery and San

Nicolas Batangas.

4. The proposed recommendation plan for the lomi house owners can help

them to improve some things in their lomi house.

Recommendations

With the conclusions drawn from the findings, the following

recommendations would be considered for the beneficiaries of this study:

1. The lomi house owners may use and scan the results of the study to

improve the impact of their business to the customers assessment in

terms of lomi’s quality and customers satisfaction. At the same time, they

will have a view and insights to have a perception on how they will perform

the good quality. Recommendation plan is also a benefit for them for it is

will be a guide for them to know what factor needs for improvement

2. The customers may read and review the findings of the study to know

what the lomi house can do more for them. Thus, they will know if they

can benefit and learn from it for they will use it assessing a quality of lomi

41 | P a g e
 in different lomi house.

3. The future researchers may use the information from this study as a

basis for their present study so they can think beyond the findings and

conclusions of the present research and to provide a wider and clearer

understanding to the topic given.

BIBLIOGRAPHY

Books

 Jaime, Cristina Garcia Food Quality Control :Methods ,Importance and

Latest Measure MINDSHAPERS CO. INC. RM. 108, Intramuros Corporate
Plaza Bldg., recoletos St. Manila 2016
 Alminar - Mutya & Ruby F. Elements of Marketing (Fifth Edition) Phoenix
Publishing House, Inc. 927 Quezon Ave., Quezon City, 2016.
 Go Josiah &Go Chiqui Escareal Fundamentals of Marketing Lominar
Learning Asia Pte Ltd (Philippine Branch) Emerald Avenue ,Ortigas
Avenue, Pasig City .2010.
 Richards, Velasquez C. & Kevin Cortez Customer Satisfaction Marketing
Education Limited, 2010
 Alvarez, Rose C..Quality of Food on Customer Satisfaction. New York:
McGraw Hill Companies, Inc., 2010
 Robin Nunkoo, Ph.D, Ringle Christian M .Service Quality and Customer
Satisfaction: The Moderating Effects of Hotel Star Rating Research Book
2017

Electronic references

42 | P a g e
 https://www.investopedia.com/terms/b/business.asp
 https://www.myaccountingcourse.com/accounting-dictionary/customer-
satisfaction
 https://findwords.info/term/lomi
 http://www.businessdictionary.com/definition/action-plan.html
 https://www.tandfonline.com/doi/pdf/10.2478/V10133-009-0012-8
 https://digitalcommons.trinity.edu/cgi/viewcontent.cgi?
article=1026&context=infolit_usra
 https://sensing.konicaminolta.us/blog/how-color-affects-your-perception-
of-food/
 https://toggl.com/marketing-mix-4ps/
 http://www.mixph.com/a-growing-industry-in-food-business/
 https://shodhganga.inflibnet.ac.in/bitstream/10603/37525/4/c2.pdf
 https://www.bartleby.com/essay/Level-of-Customers-Satisfaction-
Regarding-Food-and-P3NEAYEK6ZYA
 https://vtechworks.lib.vt.edu/bitstream/handle/10919/34127/Yoo_SA_T_20
12.pdf?sequence=1
 https://www.scribd.com/doc/248179945/Food-Safety-and-Sanitation-
Attitude-and-Regulations-Compliance-among-Fast-Food-Restaurants
 https://www.yummy.ph/recipe/batangas-lomi-recipe-a157-20190730
 https://www.cleverism.com/understanding-marketing-mix-concept-4ps/
 https://findwords.info/term/lomi).
 (https://www.myaccountingcourse.com/accounting-dictionary/customer-
satisfaction
 https://www.investopedia.com/terms/b/business.asp.
 http://www.businessdictionary.com/definition/action-plan.html
 https://www.academia.edu/11070146/Customer_Perceptions_Of_Services
_Quality_and_Customer_Satisfaction
 https://www.academia.edu/13223077/Service_quality_customer_satisfacti
on_and_behavioral_intentions_in_fast-food_restaurants
 https://scholar.google.com/scholar?
q=related:RnObQcusyFkJ:scholar.google.com/&scioq=food+quality+and+
customer+satisfaction&hl=en&as_sdt=0,5#d=gs_qabs&u=%23p
%3Ds9OhI7ICpCQJ
 https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+quality+and+customer+satisfaction&btnG
=#d=gs_qabs&u=%23p%3DNERoqaz6WP0J
 https://www.researchgate.net/publication/282128914_The_Effect_of_Servi
ce_and_Food_Quality_on_Customer_Satisfaction_and_Hence_Customer
_Retention
 http://www.custom-
essays.org/samples/Competition_in_food_industry.html

43 | P a g e
 APPENDIX A
Survey Questionnaire

Good Day!
We, the Grade 12 ABM students from Our Lady of Caysasay Academy, are
currently conducting a research entitled, " Lomi's Quality and Customer Satisfaction
in select Lomi House in Taal, Lemery and San Nicolas, Batangas:Basis for
Recommendation Plan " We humbly ask you to answer the following question
honestly. Any information obtained in connection with this study that can be identified
with you will remain confidential.
Name (Optional): _____________________
Age: ____
Direction: Please indicate you rating with each of these statements regarding the quality
of the lomi served to you of the Lomi House. Put a check (/) to rate each statement as
your answer as honestly as possible. Rate your answer on the given scale below.
(4) Very Satisfied (3) Satisfied (2) Dissatisfied (1) Very Dissatisfied

4 3 2 1
Lomi quality
Product
 Product chosen are done as
promised.

 Lomi offered meets your

expectation.

 Lomi presentation affects

your appetite.

44 | P a g e
  Lomi is always available.

 Lomi has a unique taste with

other lomi house.

 Toppings of the lomi is

attractive.
 Lomis tasty and rich in flavor.

 Lomi is hot and fresh when

served.

 Lomi has a consistent quality

through fresh ingredients.

Price
 Prices offered was
appropriate to the product.
 Size of the lomi is
appropriate to the price.

 Taste of the lomi is fair

enough to the price.

 Prices are affordable.

Place
 Ambiance of the lomi house
is relaxing.

 Lomi house is accessible.

 Location of the lomi house

has a clear record.

 Lomi house is clean and free

from trashes.

 Lomi House can

accommodate a lot of
customers.
 Place is free from
destruction.

 Availability of utilities.

 Lomi House is well-

ventilated.

Promotion

45 | P a g e
  The way they promote their
business attracts you to
experience the taste of their
product.

 Lomi House makes use of

promotional tool such as
brochures, flyers,
announcement etc.

 Uses of internet in promoting

their product.

 Promotional strategy used

was effective.

 Promotional strategy through

tangible things is influential.

Customers Satisfaction 4 3 2 1
 The lomi being ordered was
correct and completely
served.
 Utensils are clean and
sterilized.
 Staffs are patient when
taking by order.
 Staffs observe proper
hygiene.
 There is a good
communication.
 I had a great experience.
 It is recommendable to
others.

46 | P a g e
 APPENDIX B
Letter to Lomi House Owner

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53 | P a g e
54 | P a g e
 APPENDIX C
Tally and Statistical Treatment
Resp
Produ Mea Interpr Mea Interpr Mea Interpret
onden Price Place
ct n etation n etation n ation
t#
1 32 3.56 VS 12 3.00 S 19 2.38 D
2 33 3.67 VS 14 3.50 VS 24 3.00 S
3 31 3.44 S 14 3.50 VS 25 3.13 S
4 33 3.67 VS 12 3.00 S 19 2.38 D
5 30 3.33 S 11 2.75 S 21 2.63 S
6 31 3.44 S 12 3.00 S 17 2.13 D
7 24 2.67 S 12 3.00 S 19 2.38 D
8 25 2.78 S 12 3.00 S 18 2.25 D
9 33 3.67 S 12 3.00 S 21 2.63 S
10 32 3.56 VS 12 3.00 S 24 3.00 S
11 25 2.78 S 12 3.00 S 20 2.50 S
12 27 3.00 S 14 3.50 VS 20 2.50 S
13 29 3.22 S 13 3.25 S 26 3.25 S
14 31 3.44 S 12 3.00 S 22 2.75 S
15 30 3.33 S 12 3.00 S 19 2.38 D
16 28 3.11 S 12 3.00 S 21 2.63 S
17 32 3.56 VS 12 3.00 S 18 2.25 D
18 26 2.89 S 12 3.00 S 19 2.38 D
19 28 3.11 S 12 3.00 S 21 2.63 S
20 32 3.56 VS 13 3.25 S 25 3.13 S
21 33 3.67 VS 15 3.75 VS 24 3.00 S
22 31 3.44 S 12 3.00 S 27 3.38 S
23 30 3.33 S 14 3.50 VS 28 3.50 VS
24 31 3.44 S 12 3.00 S 28 3.50 VS
25 32 3.56 VS 10 2.50 S 25 3.13 S
26 32 3.56 VS 11 2.75 S 27 3.38 S
27 31 3.44 S 15 3.75 VS 27 3.38 S
28 31 3.44 S 12 3.00 S 28 3.50 VS
29 29 3.22 S 12 3.00 S 27 3.38 S
30 30 3.33 S 12 3.00 S 27 3.38 S
31 33 3.67 VS 15 3.75 VS 26 3.25 S
32 30 3.33 S 16 4.00 VS 24 3.00 S
33 26 2.89 S 12 3.00 S 27 3.38 S
34 29 3.22 S 15 3.75 VS 27 3.38 S
35 33 3.67 VS 12 3.00 S 21 2.63 S
36 29 3.22 S 12 3.00 S 28 3.50 VS
37 30 3.33 S 16 4.00 VS 26 2.25 D
38 30 3.33 S 14 3.50 VS 27 3.38 VS

55 | P a g e
39 27 3.00 S 15 3.75 VS 27 3.38 S
40 29 3.22 S 12 3.00 S 29 3.63 VS
41 32 3.56 VS 12 3.00 S 28 3.50 VS
42 32 3.56 VS 16 4.00 VS 25 3.13 S
43 31 3.44 S 12 3.00 S 25 3.13 S
44 32 3.44 S 14 3.50 VS 27 3.38 S
45 30 3.56 VS 14 3.50 VS 26 3.25 S
46 29 3.33 S 13 3.25 S 28 3.50 VS
47 29 3.22 S 13 3.25 S 27 3.38 S
48 34 3.22 S 11 2.75 S 18 2.25 D
49 28 3.78 VS 15 3.75 VS 20 2.50 S
50 32 3.11 S 14 3.50 VS 23 2.88 S
51 31 3.56 VS 14 3.50 VS 19 2.38 D
52 32 3.44 S 13 3.25 S 19 2.38 D
53 29 3.56 VS 13 3.25 S 28 3.50 VS
54 34 3.22 S 11 2.75 S 20 2.50 S
55 29 3.78 VS 10 2.50 S 19 2.38 D
56 32 3.22 S 11 2.75 S 17 2.13 D
57 29 3.56 VS 10 2.50 S 17 2.13 D
58 32 3.22 S 14 3.50 VS 25 3.13 S
59 31 3.56 VS 13 3.25 S 22 2.75 S
60 32 3.44 S 12 3.00 S 19 2.38 D
61 33 3.56 VS 13 3.25 S 26 3.25 S
62 34 3.67 VS 13 3.25 S 18 2.25 D
63 32 3.78 VS 14 3.50 VS 18 2.25 D
64 31 3.56 VS 15 3.75 VS 20 2.50 S
65 28 3.44 S 11 2.75 S 19 2.38 D
66 29 3.11 S 13 3.25 S 23 2.88 S
67 29 3.22 S 12 3.00 S 27 3.38 S
68 29 3.22 S 13 3.25 S 23 2.88 S
69 26 3.22 S 11 2.75 S 20 2.50 S
70 31 2.89 S 15 3.75 VS 23 2.88 S
71 31 3.44 S 13 3.25 S 24 3.00 S
72 29 3.22 S 10 2.50 S 26 3.25 S
73 32 3.56 VS 12 3.00 S 22 2.75 S
74 33 3.67 VS 13 3.25 S 21 2.63 S
75 23 2.56 S 10 2.50 S 21 2.63 S
76 32 3.56 VS 13 3.50 VS 21 2.63 S
77 30 3.33 S 12 3.00 S 21 2.63 S
78 28 3.11 S 12 3.00 S 19 2.38 D
79 30 3.33 S 12 3.00 S 18 2.25 D
80 36 4.00 VS 14 3.50 VS 32 4.00 VS
81 28 3.11 S 12 3.00 S 25 3.13 S
82 29 3.22 S 12 3.00 S 26 3.25 S
83 25 2.78 S 11 2.75 S 24 3.00 S

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 84 29 3.22 S 11 2.75 S 25 3.13 S
85 30 3.33 S 12 3.00 S 26 3.25 S
86 29 3.22 S 13 3.25 S 28 3.50 VS
87 29 3.22 S 12 3.00 S 26 3.25 S
88 29 3.22 S 13 3.25 S 24 3.00 S
89 32 3.56 VS 12 3.00 S 26 3.25 S
90 29 3.22 S 12 3.00 S 27 3.38 S
91 29 3.22 S 12 3.00 S 27 3.38 S
92 29 3.22 S 12 3.00 S 28 3.50 VS
93 27 3.00 S 12 3.00 S 24 3.25 S
94 27 3.00 S 12 3.00 S 32 4.00 VS
95 27 3.00 S 12 3.00 S 29 3.63 VS
96 29 3.22 S 12 3.00 S 24 3.00 S
97 27 3.00 S 12 3.00 S 31 3.88 VS
98 29 3.22 S 12 3.00 S 29 3.63 VS
99 29 3.22 S 13 3.25 S 28 3.50 VS
100 29 3.22 S 12 3.00 S 27 3.38 VS
101 35 3.89 VS 12 3.00 S 26 3.25 S
102 33 3.67 VS 13 3.25 S 28 3.50 VS
103 29 3.22 S 14 3.50 VS 29 3.63 VS
104 32 3.56 VS 12 3.00 S 28 3.50 VS
105 36 4.00 VS 16 4.00 VS 29 3.63 VS
106 36 4.00 VS 16 4.00 VS 26 3.25 S
107 36 4.00 VS 16 4.00 VS 27 3.38 S
108 36 4.00 VS 16 4.00 VS 28 3.50 VS
109 36 4.00 VS 16 4.00 VS 32 4.00 VS
110 36 4.00 VS 16 4.00 VS 32 4.00 VS
111 36 4.00 VS 16 4.00 VS 32 4.00 VS
112 36 4.00 VS 16 4.00 VS 26 3.25 S
113 36 4.00 VS 15 3.75 VS 32 4.00 VS
114 36 4.00 VS 16 4.00 VS 26 3.25 S
115 36 4.00 VS 16 4.00 VS 28 3.50 VS
116 36 4.00 VS 16 4.00 VS 28 3.50 VS
117 33 3.67 VS 12 3.00 S 23 2.88 S
118 35 3.89 VS 15 3.75 VS 27 3.38 S
119 35 3.89 VS 15 3.75 VS 30 3.75 VS
120 29 3.22 S 12 3.00 S 26 3.25 S
121 34 3.78 VS 12 3.00 S 28 3.50 VS
122 35 3.89 VS 15 3.75 VS 27 3.38 S
123 23 2.56 S 11 2.75 S 20 2.50 S
124 34 3.78 VS 16 4.00 VS 30 3.75 VS
125 36 4.00 VS 16 4.00 VS 30 3.75 VS
126 33 3.67 VS 14 3.50 VS 28 3.50 VS
127 33 3.67 VS 15 3.75 VS 27 3.38 S
128 28 3.11 S 14 3.50 VS 24 3.00 S

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129 28 3.11 S 13 3.25 S 25 3.13 S
130 30 3.33 S 10 2.50 S 24 3.00 S
131 36 4.00 VS 12 3.00 S 29 3.63 VS
132 29 3.22 S 11 2.75 S 22 2.75 S
133 27 3.00 S 12 3.00 S 19 2.38 D
134 33 3.67 VS 12 3.00 S 26 3.25 S
135 33 3.67 VS 12 3.00 S 26 3.25 S
136 33 3.67 VS 12 3.00 S 25 3.13 S
137 31 3.44 S 13 3.25 S 24 3.00 S
138 33 3.67 VS 11 2.75 S 25 3.13 S
139 30 3.33 S 12 3.00 S 24 3.00 S
140 29 3.22 S 13 3.25 S 21 2.63 S
141 28 3.11 S 14 3.50 VS 31 3.88 VS
142 33 3.67 VS 13 3.25 S 27 3.38 VS
143 32 3.56 VS 12 3.00 S 18 2.25 D
144 29 3.22 S 13 3.25 S 21 2.63 S
145 32 3.56 VS 13 3.25 S 21 2.63 S
146 34 3.78 VS 13 3.25 S 30 3.75 VS
147 33 3.67 VS 15 3.75 VS 23 2.88 S
148 30 3.33 S 13 3.25 S 20 2.50 S
149 29 3.22 S 11 2.75 VS 23 2.88 S
150 30 3.33 S 10 2.50 S 30 3.75 VS
151 31 3.44 S 12 3.00 S 25 3.13 S
152 27 3.00 S 11 2.75 S 29 3.63 VS
153 31 3.44 S 13 3.25 S 23 2.88 S
154 31 3.44 S 16 4.00 VS 28 3.50 VS
155 32 3.56 VS 11 2.75 S 17 2.13 D
156 32 3.56 VS 9 2.25 D 25 3.13 S
157 28 3.11 S 13 3.25 S 20 2.50 S
158 29 3.22 S 11 2.75 S 29 3.63 VS
159 32 3.56 VS 13 3.25 S 21 2.63 S
160 27 3.00 S 15 3.75 VS 20 2.50 S
161 31 3.44 S 15 3.75 VS 26 3.25 S
162 31 3.44 S 16 4.00 VS 22 2.75 S
163 30 3.33 S 13 3.25 S 22 2.75 S
164 30 3.33 S 14 3.50 VS 21 2.63 S
165 30 3.00 S 12 3.00 S 26 3.25 S
166 33 3.67 VS 10 2.50 S 25 3.13 S
167 32 3.56 VS 11 2.75 S 24 3.00 S
168 28 3.11 S 13 3.25 S 19 2.38 D
169 26 2.89 S 14 3.50 VS 23 2.88 S
170 27 3.00 S 12 3.00 S 24 3.00 S
171 27 3.00 S 14 3.50 VS 21 2.63 S
172 27 3.00 S 12 3.00 S 22 2.75 S
173 18 2.00 D 9 2.25 D 20 2.50 S

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174 26 2.89 S 12 3.00 S 22 2.75 S
175 25 2.78 S 12 3.00 S 23 2.88 S
176 27 3.00 S 9 2.25 D 21 2.63 S
177 28 3.22 S 12 3.00 S 25 3.13 S
178 31 3.44 S 12 3.00 S 20 2.50 S
179 25 2.78 S 10 2.50 S 27 2.38 D
180 28 3.11 S 12 3.00 S 24 3.00 S
181 22 2.44 S 9 2.25 D 24 3.00 S
182 21 2.33 S 14 3.50 VS 18 2.25 D
183 28 3.11 S 15 3.75 VS 29 3.63 VS
184 33 3.67 VS 11 2.75 S 20 2.50 S
185 23 2.56 S 15 3.75 VS 22 2.75 S
186 33 3.67 VS 14 3.50 VS 25 3.13 S
187 30 3.33 S 10 2.50 S 27 3.38 S
188 28 3.11 S 16 4.00 VS 23 2.88 S
189 23 2.56 S 12 3.00 S 27 3.38 S
190 28 3.11 S 11 2.75 S 24 3.00 S
191 32 3.56 VS 12 3.00 S 20 2.50 S
192 22 2.44 S 12 3.00 S 19 2.38 D
193 34 3.78 VS 10 2.50 S 25 3.13 S
194 29 3.22 S 11 2.75 S 30 3.75 VS
195 29 3.22 S 11 2.75 S 30 3.75 VS
196 35 3.89 VS 10 2.50 S 20 2.50 S
197 29 3.22 S 12 3.00 S 20 2.50 S
198 29 3.22 S 12 3.00 S 25 3.13 S
199 30 3.33 S 15 3.75 VS 28 3.50 VS
200 33 3.67 VS 10 2.50 S 28 3.50 VS

Resp Customer
Interpret Interpret
onden Promotion Mean Satisfactio Mean
ation ation
t# n
1 15 3.00 S 24 3.43 S
2 19 3.80 VS 25 3.57 VS
3 18 3.60 VS 23 3.29 S
4 14 2.80 S 21 3.00 S
5 15 3.00 S 26 3.71 VS
6 15 3.00 S 18 2.57 S
7 15 3.00 S 15 2.14 D
8 15 3.00 S 18 2.57 S
9 15 3.00 S 14 2.00 D
10 19 3.80 VS 17 2.43 D
11 15 3.00 S 18 2.57 S
12 17 3.40 S 21 3.00 S
13 15 3.00 S 18 2.57 S

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 14 15 3.00 S 21 3.00 S
15 15 3.00 S 23 3.29 S
16 15 3.00 S 25 3.57 VS
17 18 3.60 VS 20 2.86 S
18 16 3.20 S 17 2.43 D
19 15 3.00 S 17 2.43 D
20 18 3.60 VS 21 3.00 S
21 20 4.00 S 21 3.00 S
22 18 3.60 VS 21 3.00 S
23 14 2.80 S 24 3.43 S
24 20 4.00 VS 24 3.43 S
25 18 3.60 VS 25 3.57 VS
26 15 3.00 S 19 2.71 S
27 15 3.00 S 21 3.00 S
28 20 4.00 VS 22 3.14 S
29 17 3.40 S 18 2.57 S
30 19 3.80 VS 21 3.00 S
31 19 3.80 VS 19 2.71 S
32 15 3.00 S 20 2.86 S
33 20 4.00 VS 18 2.57 S
34 15 3.00 S 22 3.14 S
35 15 3.00 S 18 2.57 S
36 20 4.00 VS 19 2.71 S
37 18 3.60 VS 21 3.00 S
38 19 3.80 VS 19 2.71 S
39 20 4.00 VS 18 2.57 S
40 17 3.40 S 21 3.00 S
41 16 3.20 S 25 3.57 VS
42 20 4.00 VS 24 3.43 S
43 18 3.60 VS 24 3.43 S
44 17 3.40 S 23 3.29 S
45 20 4.00 VS 23 3.29 S
46 19 3.80 VS 22 3.14 S
47 14 2.80 S 24 3.43 S
48 14 2.80 S 22 3.14 S
49 13 2.60 S 24 3.43 S
50 14 2.80 S 24 3.43 S
51 16 3.20 S 19 2.71 S
52 16 3.20 S 19 2.71 S
53 14 2.80 S 24 3.43 S
54 15 3.00 S 25 3.57 VS
55 17 3.40 S 26 3.71 VS
56 14 2.80 S 23 3.29 S
57 15 3.00 S 24 3.43 S
58 18 3.60 VS 18 2.57 S

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59 13 2.60 S 24 3.43 S
60 16 3.20 S 27 3.86 VS
61 13 2.60 S 25 3.57 VS
62 14 2.80 S 26 3.71 VS
63 16 3.20 S 20 2.86 S
64 16 3.20 S 24 3.43 S
65 18 3.60 VS 26 3.71 VS
66 16 3.20 S 25 3.57 VS
67 15 3.00 S 25 3.57 VS
68 18 3.60 VS 19 2.71 S
69 16 3.20 S 23 3.29 S
70 13 2.60 S 25 3.57 VS
71 15 3.00 S 23 3.29 S
72 13 2.60 S 21 3.00 S
73 13 2.60 S 19 2.71 S
74 14 2.80 S 19 2.71 S
75 13 2.60 S 19 2.71 S
76 14 2.80 S 23 3.29 S
77 13 2.60 S 23 3.29 S
78 10 2.00 D 18 2.57 S
79 15 3.00 S 23 3.29 S
80 10 2.00 D 27 3.86 VS
81 13 2.60 S 22 3.14 S
82 10 2.00 D 21 3.00 S
83 10 2.00 D 24 3.43 S
84 10 2.00 D 22 3.14 S
85 10 2.00 D 24 3.43 S
86 10 2.00 D 21 3.00 S
87 10 2.00 D 21 3.00 S
88 10 2.00 D 21 3.00 S
89 10 2.00 D 25 3.57 VS
90 10 2.00 D 24 3.43 S
91 10 2.00 D 25 3.57 VS
92 12 2.40 D 21 3.00 S
93 15 3.00 S 21 3.00 S
94 15 3.00 S 24 3.43 S
95 11 2.20 D 22 3.14 S
96 11 2.20 D 21 3.00 S
97 12 2.40 D 23 3.29 S
98 12 2.40 D 21 3.00 S
99 14 2.80 S 23 3.29 S
100 11 2.20 D 21 3.00 S
101 12 2.40 D 21 3.00 S
102 11 2.20 D 21 3.00 S

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103 11 2.20 D 23 3.29 S
104 13 2.60 S 21 3.00 S
105 10 2.00 D 28 4.00 VS
106 10 2.00 D 28 4.00 VS
107 10 2.00 D 28 4.00 VS
108 15 3.00 S 28 4.00 VS
109 15 3.00 S 28 4.00 VS
110 10 2.00 D 28 4.00 VS
111 10 2.00 D 28 4.00 VS
112 10 2.00 D 28 4.00 VS
113 10 2.00 D 28 4.00 VS
114 10 2.00 D 26 3.71 VS
115 15 3.00 S 25 3.57 VS
116 15 3.00 S 26 3.71 VS
117 14 2.80 S 24 4.43 VS
118 15 3.00 S 28 4.00 VS
119 19 3.80 VS 27 3.86 VS
120 17 3.40 S 23 3.29 S
121 20 4.00 VS 25 3.57 VS
122 15 3.00 S 27 3.86 VS
123 13 2.60 S 19 2.71 S
124 18 3.60 VS 28 4.00 VS
125 20 4.00 VS 28 4.00 VS
126 18 3.60 VS 26 3.71 VS
127 20 4.00 VS 22 3.14 S
128 15 3.00 S 23 3.29 S
129 13 2.60 S 21 3.00 S
130 14 2.80 S 19 2.71 S
131 14 2.80 S 19 2.71 S
132 16 3.20 S 24 3.43 S
133 15 3.00 S 19 2.71 S
134 13 3.60 VS 26 3.71 VS
135 13 3.60 VS 28 4.00 VS
136 13 3.60 VS 26 3.71 VS
137 13 3.60 VS 24 3.43 S
138 11 2.20 S 27 3.86 VS
139 10 2.00 D 25 3.57 VS
140 10 2.00 D 28 4.00 VS
141 10 2.00 D 24 3.43 S
142 10 2.00 D 19 2.71 S
143 15 3.00 S 25 3.57 VS
144 15 3.00 S 26 3.71 VS
145 10 2.00 D 28 4.00 VS
146 10 2.00 D 25 3.57 VS
147 10 2.00 D 27 3.86 VS

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148 10 2.00 D 27 3.86 VS
149 10 2.00 D 25 3.57 VS
150 15 3.00 S 24 3.43 S
151 15 3.00 S 23 3.29 S
152 14 2.80 S 23 3.29 S
153 15 3.00 S 20 2.86 S
154 19 3.80 VS 24 3.43 S
155 17 3.40 S 25 3.57 VS
156 20 4.00 VS 25 3.57 VS
157 15 3.00 S 27 3.86 VS
158 13 2.60 S 19 2.71 S
159 18 3.60 VS 28 4.00 VS
160 20 4.00 VS 28 4.00 VS
161 18 3.60 VS 26 3.71 S
162 20 4.00 VS 23 3.29 S
163 15 3.00 S 23 3.29 S
164 13 2.60 S 21 3.00 S
165 14 2.80 S 18 2.57 S
166 14 2.80 S 19 2.71 S
167 16 3.20 S 24 3.43 S
168 15 3.00 S 19 2.71 S
169 15 3.00 S 25 3.57 VS
170 16 3.20 S 24 3.43 S
171 14 2.80 S 24 3.43 S
172 14 2.80 S 23 3.29 S
173 11 2.20 D 21 3.00 S
174 11 2.20 D 22 3.14 S
175 15 3.00 S 23 3.29 S
176 14 2.80 S 23 3.29 S
177 14 2.80 S 21 3.00 S
178 12 2.40 D 21 3.00 S
179 14 2.80 S 23 3.29 S
180 13 2.60 S 20 2.86 S
181 13 2.60 S 23 3.29 S
182 13 2.60 S 25 3.57 VS
183 16 3.20 S 26 3.71 VS
184 15 3.00 S 27 3.86 VS
185 12 2.40 D 20 2.86 VS
186 18 3.60 S 19 2.71 VS
187 17 3.40 S 16 2.29 D
188 16 3.20 S 20 2.86 S
189 18 3.60 VS 22 3.14 S
190 17 3.40 S 23 3.29 S
191 12 2.40 D 24 3.43 S
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 192 12 2.40 D 24 3.43 S
193 11 2.20 D 23 3.29 S
194 15 3.00 S 23 3.29 S
195 13 2.60 S 24 3.43 S
196 10 2.00 D 20 2.86 S
197 11 2.20 D 21 3.00 S
198 18 3.60 VS 23 3.29 S
199 15 3.00 S 24 3.43 S
200 14 2.80 S 18 2.57 S

Mean Mean r- Descriptio p- value Decision Verbal

Lomi’s Customer value n (Ho) Interpretation
Quality Satisfaction
(Price)
3.18 3.26 0.299 Slight 1.68E-05 Reject Significant
correlation

Mean Mean r- value Description p- Decision Verbal

Mean Mean r- Description p- value Decisio Verbal
Lomi’s Customer value (Ho) Interpretation
Lomi’s Customer value n Interpretation
Quality Satisfactio
Quality Satisfactio (Ho)
(Place) n
(Product n
3.04 3.26 0.195 Slight .0055 Reject Significant
)
correlation
3.36 3.26 0.35 Slight 3.91E-07 Reject Significant
0 correlation

Mean Mean r- Descriptio p- value Decisio Verbal

Lomi’s Customer value n n Interpretatio
Quality Satisfactio (Ho) n
(Promotion n
)
2.92 3.26 - Slight 3.85E- Reject Significant
0120 correlation 56

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 CURRICULUM VITAE

PERSONAL DATA

NAME : Melvin B. Casalme

NICKNAME : Melvin
AGE : 17
ADDRESS : Mayasang ,Lemery, Batangas
SEX : Male
CIVIL STATUS : Single
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
BIRTHDATE : May 1 2002
BIRTHPLACE : Lemery, Batangas
FATHER’S NAME : Avelino Casalme
MOTHER’S NAME : Antonina Casalme

EDUCATIONAL BACKGROUND
ELEMENTARY: Mayasang Elementary School
S.Y. 2008-2014
JUNIOR HIGH SCHOOL: Our Lady of Caysasay Academy (OLCA)
S.Y. 2014-2018

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 CURRICULUM VITAE

PERSONAL DATA

NAME : Cyril Joseph R. Beltran

NICKNAME : CJ
AGE : 17
ADDRESS : Bagumbayan, Taal, Batangas
SEX : Male
CIVIL STATUS : Single
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
BIRTHDATE : May 17,2002
BIRTHPLACE : Taal, Batangas
FATHER’S NAME : Alex Beltran
MOTHER’S NAME : Marinel Beltran

EDUCATIONAL BACKGROUND
ELEMENTARY: Taal Central School
S.Y. 2008-2014
JUNIOR HIGH SCHOOL: Our Lady of Caysasay Academy (OLCA)
S.Y. 2014-2018

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 CURRICULUM VITAE

PERSONAL DATA

NAME : John Randel M. Cabral

NICKNAME : Randel
AGE : 17
ADDRESS : Sta. Cruz ,Agoncillo Batangas
SEX : Male
CIVIL STATUS : Single
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
BIRTHDATE : May 30 2020
BIRTHPLACE : Lemery, Batangas
FATHER’S NAME : Rafael Cabral
MOTHER’S NAME : Maridel Cabral

EDUCATIONAL BACKGROUND
ELEMENTARY: Our Lady of Caysasay Academy (OLCA)
S.Y. 2008-2014
JUNIOR HIGH SCHOOL: Our Lady of Caysasay Academy (OLCA)
S.Y. 2014-2017

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