Effect of Heightened Competition To The Selected Food Stall Owners

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
EFFECTS OF HEIGHTENED COMPETITION TO THE
SELECTED FOOD STALL OWNERS AT BESTLINK
COLLEGE OF THE PHILIPPINES, MV CAMPUS
A Bachelor’s Marketing Research Study Presented
In the Faculty of Business Administration
Bestlink College of the Philippines
In Partial Fulfillment of the Requirement
For the Degree Bachelor of Science in
Business Administration Major in
Marketing Management
CHRISTIAN G. ABLING
GILBERT C. BARRERA
CRESHIELA A. LAPASANDA
KIM M. PADILLA
MARIBEL V. PILI
March 2019
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION ii
APPROVAL SHEET
The Bachelor’s Research entitled “THE EFFECTS OF

HEIGHTENED COMPETITION TO THE SELECTED FOOD STALL
OWNERS ALONG BESTLINK COLLEGE OF THE PHILIPPINES,
MILLIONNAIIRE’S VILLAGE CAMPUS, QUEZON CITY” prepared and
submitted by , Christian G. Abling, Gilbert C. Barrera, Creshiela A.
Lapasanda, Kim M. Padilla, Maribel V. Pili in partial fulfillment of the
requirements for the Degree of Bachelor of Science in Business
Administration major in Marketing Management, has been examined and
is recommended for acceptance and approval for oral defense.
REYNOLD R. BANGALISAN, LPT, MRIEdr

Adviser
MARKETING PANEL
Approved by the Committee on Oral Defense with grade of 97%
ANA MARIA M. DACUNO, MBA CHERRY JOYCE C. PATAL, MBA

Member Member
Accepted and approved in partial fulfilment of the requirements for

the degree of Bachelor of Science in Business Administration, major in
Marketing Management.
RYAN M. IGNACIO, Ph. D

Dean, College of Hospitality and Business Management
Date of Final Defense: March 22, 2019

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION iii
ABSTRACT
Title: THE EFFECTS OF HEIGHTENED COMPETITION
TO THE SELECTED FOOD STALL OWNERS
ALONG BESTLINK COLLEGE OF THE
PHILIPPINES, MILLIONNAIRE’S VILLAGE
CAMPUS, QUEZON CITY
Researchers: Christian G. Abling
Gilbert C. Barrera
Creshiela A. Lapasanda
Kim M. Padilla
Maribel V. Pili
Adviser: Reynold R. Bangalisan, LPT, MRIErdr
Course: BACHELOR OF SCIENCE IN BUSINESS
ADMINISTRATION MAJOR IN MARKETING
MANAGEMENT
Academic Year: 2018-2019
Introduction
The presence of competition increases the market for everyone and it
is the station in which people or businesses are trying to be more
successful than each other. The higher rival the business can get the
higher possibility of lower profit. In Bestlink College of the Philippines MV

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION iv
Campus, food stall owners compete with each other, and every year the
number of food stalls increases just to provide the need of the increasing
population of BCP students. This circumstances results to the heightened
competition among food stall owner. The researchers come up with the
study to help lessen the high competition to the food stall owners and gain
more profit ahead from the competitors.
Methods
The research method of design utilized in the study is quantitative
analysis. The participants of the study sampled of 25 Food Stall Owners
and 200 Customers to test the significant difference on the effects of
heightened competition to the food stall owners in terms of number of
student, availability of foods, location, affordability, and sanitation and
presentation using Ƶ-test at level of significant of margin of error 0.01%
with computed tabular value of 2.23.
Results
The prominent findings of the study in terms of number of student,
availability of foods, location, affordability, and sanitation are moderately
effect; there is no significant difference between the assessments of two
groups of respondents on the effects of heightened competition to the
food stall owners along BCP-MV campus in terms of number of student,
availability of foods, location, affordability, and sanitation; and as

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION v
suggested that there’s a need of an innovation to minimize the heightened
competition to the food stall owners.
Discussion
The result can be forwarded to an innovation such as when the food
stall owners assure of always making the area clean and sanitizing all the
utensils used in their stalls to attract more customers in terms of
sanitation. People nowadays are health conscious, even though they buy
food outside they still wanted to make sure that the food they ate are safe
to eat. Cleanliness can get of an impression of safety to the customer and
it means a lot especially when the business is in the food industry. Food
stall owners must improve the quality of their meals and dishes. Promote
their stalls, introduce their identity and be remarkable. They have to
expand the area and set an additional chairs and tables for the student.
One of the most important is an additional variety of foods.

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION vi
ACKNOWLEDGEMENT
The researchers would like to extend their sincere gratitude to the
following persons who in one way or another helped to make this humble
piece of work com to reality;
Dr. Maria M. Vicente, BCP President, for all moral and financial
supporting upgrading all the facilities and services;
Dr. Charlie I. Cariño, BCPExecutive Vice President, Vice President
for Administrative Affairs and SHS Principal, for his brilliant insights and
sincere concern in the academic welfare of the students and in the
maintenance of quality education in Bestlink College of the Philippines;
Engr. Diosdado T. Lleno, Vice President for Administration in
Finance, for his very candid critical insight through the working as a team
with the top management and the whole BCP family;
Mr. Reynold R. Bangalisan, our Research Adviser, for his guidance,
imparting his knowledge and expertise in thesis;
Dr. Ryan M. Ignacio, CBHM Dean/BSBA Program Head, for the
encouragement and for his good leadership in our department;
Member of our panel, Ms. Ana Maria m. Dacuno (BSEntrep
ProgramHead) and Ms.Vinalyn Sarzata (BSBA Faculty), for their
suggestions and recommendations to make this study more meaningful.

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION vii
Our Parents, for their love, prayers, inspiration, moral and financial
support.
Most of all, to our ALMIGHTY GOD and SAVIOUR JESUS CHIRST, the
author of knowledge and wisdom who made this study possible.
Christian G. Abling
Gilbert C. Barrera
Kim M. Padilla
Maribel V. Pili
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION viii
DEDICATION
This marketing research is humbly dedicated to all the people who
contributed so much and help us accomplished this work:
To our beloved parent, siblings, friends and loved ones, for their
immeasurable support and for serving as strong force behind all our
endeavors and give us inspiration to make this study possible.
And especially to the College of Business Administration, our dear
professors, to our Dean Dr. Ryan M. Ignacio, who molded us for what we
are now.
And most of all, tour Dear God, who guided us in our everyday
struggle.
The Researchers
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION ix
TABLE OF CONTENTS
PAGE
TITLE PAGE i
APPROVAL SHEET ii
ABSTRACT iii
ACKNOWLEDGEMENT vi
DEDICATION viii
TABLE OF CONTENTS ix
LIST OF FIGURE xii
LIST OF TABLES xii
CHAPTER
1 THE PROBLEM AND ITS BACKGROUD
Introduction 1
Statement of the problem 3
Hypothesis 4
Scope of Limitation of the study 5
Significance of the Study 5
Definition of Terms 6
2 REVIEW OF RELATIVE LITERATURES AND STUDIES
Local Literature 9
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION x
Foreign Literature 10
Local Studies 11
Foreign Studies 12
Synthesis of the Related Literature and Studies 13
Theoretical Framework 15
Conceptual framework 16
3 METHODS OF RESEARCH
Research Design 18
Respondents of the Study 19
Sampling Technique 19
Instrument Used in the Study 20
Validation of the Instrument 20
Data Gathering Procedures 21
Statistical Treatment of Data 22
4 PRESENTATION, ANALYSIS AND INTERPRETATION
OF DATA
Subproblem No.1 24
Subproblem No.2 33
Subproblem No.3 36
5 SUMMARY OF FINDINGS, CONCLUSIONS, AND
RECOMMENDATIONS
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION xi
Findings 82
Conclusions 85
Recommendations 86
BIBLIOGRAPHY
APPENDICES
A. Letter of Approval 89
B. Survey Questionnaire 90
C. Pictures/Documentation 93
D. Certificate of English Editing 94
E. Curriculum Vitae 95
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION xii
LIST OF TABLES
Table No. Page
1 Respondents of the Study 19
2 Effect to Number of Student 24
3 Effect to Availability of Food 26
4 Effect to Location 28
5 Effect to Affordability 29
6 Effect to Sanitation 31
7 Summary Table on the Effects of Heightened 33
Competition to the Selected Food Stall Owners
8 Significant Difference between the Two Groups 35
of Respondents
9 Innovation proposed to Minimize the Heightened 36
Competition
LIST OF FIGURES
Figure No.
1 Conceptual Model of the Study 17

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION 1
Chapter 1
THE PROBLEM AND ITS BACKGROUND
This chapter presents the introduction, background of the study,
statement of the problem, hypothesis, scope and limitation of the study,
significance of the study, and definition of terms.
Introduction
Competition for business is intense. The presence of competition
increases the market for everyone. It is the station in which people or
businesses are trying to be more successful than each other. Determining
exactly who your competitors are is pretty easy. Business that offer the
same or similar products as you do may be competitors. Using the
presence of threatening rivals to focus and motivate employees, you also
have to make sure your competitors aren't going to steal your customers.
In competition the fewer rival you have the better but what will happen if
there are more competitors than you expected. Now heightened
competition will happened. It will be more difficult for business people to
gain the higher profit that they wanted. They have to think of any
strategies that will result for effective marketing plan to be superior with
their rivals.
Now a marketing plan focuses on the study of the heightened
competition on the Selected Food Stall Owners along BCP-MV CAMPUS
due to numerous stalls provided by the school management to prioritize
the needs of BCP students. Competition is very crucial. Stall owners have
to come up to different strategies and techniques to get the attention of
the students. They were competing for their costumers’ loyalty. A good
rapport and good manner were very important once the stall owner’s
employee communicate with their costumers because it may affect their
sales, whether it increases or goes down. They have to take care of their
names because most of the students were not naive and they were
vigilant with the food’s quality and the cleanliness of the stalls.
This study came up to the marketing strategies and techniques that
the food stall owners use. It is to determine if their techniques were
effective. How does their employees’ behavior affect their sales every day
or how does their costumer weigh the food’s quality. Is the ambiance of
the stall area a big deal to the students? It is also to determine if the stalls
provided by the school enough to accommodate the thousands of
students who eat at the cafeteria every day that will result for another
competitor if necessary. The purpose of this study is to determine and

answer the possible problem that may encounter along with the research.
It is also to help stall owners to gain more profit effectively.
Background of the Study
In Bestlink College of the Philippines Millionaire’s Village Campus,
there are numerous food stall where staff and students of the school ate.
Stalls almost have the same menus that were usually prepared for lunch:
such as adobo, menudo, sinigang, barbeque and so many more and
specifically a Filipino cuisine. The cafeteria open earlier than 6:00 o’clock
in the morning pack up more or less than 6:00 o’clock in the evening that
depends if the foods were sold out. The reason why competitions among
food stall owners is crucial because of the same variety of foods they sell.
Some of the owner of stalls offered a cheaper price of food before but
other appealed on that. The school management provided the same price
for all the meals each of the food stall offered to make it fair for everyone.
Due to the heightened competition of selected food stall owners, it
caught the attention of the researchers. This is the first research study
conducted in the school cafeteria.

Statement of the Problem
This study determines the effect of heightened competition to the
selected food stall owners along Bestlink College of the Philippines MV
Campus.
Specifically, this study seeks to answer the following question.
1. What are the effects of heightened competition to the selected food
stall owners along BCP-MV Campus as assessed by food stall
owners and customer in terms of:
1.1. number of students,
1.2. availability of foods,
1.3. location,
1.4. affordability, and
1.5. sanitation?
2. Is there any significant difference between the assessments of the
two groups of respondents on the effect of heightened competition
in terms of aforecited variables?
3. What innovation can make to the product and services to minimize
the heightened competition to the selected food stall owners along
BCP MV Campus?
Hypothesis
This study hypothesized that there is no significant difference
between the assessments of the two groups of respondents in terms of
aforecited variables.
Scope and Limitation of the Study
The study limited to twenty-five (25) food stall owners and two
hundred (200) customers in Bestlink College of the Philippines
Millionaire’s Village Campus. This study also limits its scope to determine
the effect of heightened competition in terms of number of students,
availability of foods, location, affordability, and sanitation.
Significance of the Study
This study will be beneficial to the following group of persons:
Students.The resultof the study is to be knowledgeable and know
the important information on how the heightened competition affects the
buying decision of the consumers.
Teacher.To give them additional knowledge on the effect of
heightened competition on consumer buying decision. They may also use
this study as a teaching guide regarding the heightened competition.

Administration.It is beneficial to the school administration to add
books in the library as the source of new information to the students who
will conduct new marketing research.
Future Researchers.For them to gain an insight on how to
develop a research. The study may serve as a good basis in deepening
the knowledge for the specific knowledge that the researchers delves in.
Parents/Guardian.To reassure them that the needs of their child
were taken care of inside the school premises most especially with the
foods they bought at the cafeteria.
Others.The research will be beneficially help to the food stall
owners as this study determines the effect of heightened competition
between them.
Definition of Terms
For the better understanding of this study, the terminologies used are
theoretically and conceptual.
Affordability of food, as measured by its cost relative to the
amount that the customers in BCP were able to pay.

Availability of foods is when food stalls have sufficient
quantities of food available on a consistent daily basis consumer
consumption at BCP-MV Campus.
Competition is a contest or rivalry between the groups of food stall
owners for a high profit.
Competitor is an entrepreneur who owns a food stall that rival
against another.
Customers are the persons who bought foods at the foods stall in
exchange of money.
Filipino cuisine a traditional Filipino cooking originally just
involved boiling, grilling, roasting and steaming such as: adobo, sisig,
pinakbet, laing, sinigang, ihaw, and many more prepared viand offered
by each food stall.
Food Stall is a booth or stand which the food displayed for sale.
Food Stall Owner is an entrepreneur who owned a food stall at
BCP-MV Campus.
Good rapport a good understanding of food stall employees and
an ability to communicate well with their customer.

Heightened competition a higher version of competition with
intense competitiveness between the food stall owners.
Location is an area in the cafeteria where food stall are built in.
Number of students is the number of customers who eats in the
food stalls.
Chapter 2
REVIEW OF RELATED LITERATURES AND STUDIES
The chapter presents the review of related literatures and studies both
local and foreign. This also includes the synthesis of related literatures
and studies, theoretical framework and conceptual framework of the
study.
Local Literature
Penn (2018) signifies that Food stalls here in the Philippines had a
wide variety of products, from pizzas to dimsums, they provide a palatable
experience for those who would like to avail such products. Though the,
vast majority of the products being provided from food stalls have high
quality, that same vast majority also is being replicated or copied by other
competitive stall owners/marketing firms. Marketing firms are the ones
that sell franchise rights of such food stalls so it is not that uncommon that
they could copy different products or stalls that have the hype going. They
have good experience though, mind you, but what they often overlook is
the duplication of products from other competition. This is also unfortunate
because copyright laws are so lax here in the Philippines – next thing you
know, you are losing sales from your stalls due to the vast duplication of
the same food products.
According to Aquino (2015), a culture of healthy competition is a
fundamental building block in our transition to a sustainable and inclusive
middle-income country – a dream for many of us Filipinos that now has a
chance of becoming a reality. In a competitive market, businesses gain
success by creating quality products, managing expenses, achieving
operational efficiency, and effectively communicating and catering to their
market.
Foreign Literature
Mack (2018) signifies that the restaurant industry is highly
competitive. Unless you have a star chef or a novel cuisine, chances are
you will have trouble standing out from the crowd. Gaining a competitive
edge requires a detailed analysis of the demographics of the surrounding
area and the nature of existing competitors. And even if you are
successful at first, new competitors could enter your market at any time to
steal your clients. Don’t hesitate to adopt successful strategies from your
competitors, but understand that directly competing with an entrenched
rival is a bad idea for a beginning restaurateur.

According to Bradbury (2017) as the saying goes, “knowledge is
power,” and getting the right information about your market, its
competitors and those all-important customers is vital throughout the
lifetime of your company. For startups in particular, hitting the ground
running is necessary in today’s fast-paced, demanding marketplace.
Whether you are new to your field, or a veteran with plenty of industry
experience, gaining a comprehensive view of the current market is
integral to the long-term success of your new company.
Local Studies
In food business, competition is not the only factor, Moreno (2015)
analyzed that foodservice operations are continuing to enjoy tremendous
improvement and development together with considerable advances in
quality. The demand for food and beverages away from the home has
increased and, with broader spectrum of the population eating out,
customer needs have diversified. To be able to meet the demands of the
foodservice industry, management should take into consideration a lot of
factors to include a well-defined policy on the rules and guidelines
concerning on practices in purchasing, receiving, storage, inventory and
safety. Understanding of the customers’ involvement in the process, and

identifying the experience they are likely to have, and should expect, have
become critical to the business success of foodservice operations.
Raquel (2017) showed that business organization have given
much attention to the concept of customer’s loyalty because of its
relationship to business profitability. Because of intense rivalry in the fast
food industry, fast food restaurants should increase return patronage by
meeting customers need and expectation. It is imperative that
understanding the factors that influence customer’s loyalty is essential in
developing sound business strategies.
Foreign Studies
Chen et al. (2018) showed that their study is set to explain
restaurant competitions under the industrial organization framework. A
restaurant can cut down its quality or raise its price when confronted with
capacity constraints. Both strategies have the obvious consequence of
losing consumers. A more suitable choice is to relieve capacity
constraints by merger. So, a restaurant may consider merging with
another to improve its gross profits when it is confronted with capacity
constraints. Some assumptions of this study lack strong economic
theories, but they are based on real phenomena.

Wanjiku (2017) analyzed that the ability of the organization to
identify the niche in the market and eventually developing strategies to
satisfy the gap is very important in sustaining the organizations
performance. The organizations need to critically consider the target
consumer and thereafter deliver product that satisfy the segment of the
market.
Synthesis of Related Literatures and Studies
The local literature written by Aquino (2015) and Penn (2018) that in a
competitive market, business gains success by creating quality products.
Unfortunately, it happens those high quality products created by the
company were usually replicated. Due to the growing numbers of food
stalls it is unavoidable that the competitors will replicate the product that
the original food stall owners have. As a business person strategic plan is
needed for them to not lose their sales due to the vast duplication of the
same product.
The foreign literature written by Mack (2018) and Bradbury (2017) that
the food industry is highly competitive. Chances to stand out are very
limited. As an entrepreneur you have to study the nature of your market
and its competition. Knowledge is very important because it is the key to

win against competitors and it is also a way to prolong the business
success.
In the local study of Moreno (2015), in food business there are factors
that the business owners have to consider. Company has to meet the
demand of food industry such as following the rules and guideline for
them to be able to satisfy their customers. In any business continuous
improvement is happening and in the process, understanding the
customers’ is involved. The business gave attention and satisfies the
customers in exchange of loyalty. As mentioned in Raquel (2017)
business organization pay attention to the concept of customer’s loyalty
because of the relationship it gave to the business profitability. The more
people who patronage the business’ product the more sale increase.
In the Foreign study of Chen et al. (2018)and Wanjiku (2017), the
organizations need to critically consider the target market consumer and
thereafter deliver the product that satisfies the segment of the market. It is
the way the business men were able to know if they chose the most
profitable market. In these regard they were able to manage the capacity
constraint if the business boom.
With the relevance of the present study entitled the Effect of
Heightened Competition to the Selected Food Stall Owners along Bestlink

College of the Philippines Millionaires Campus. The owners entered the
food industry because basically they knew that they can earn profit due to
the number of students. Unfortunately, there’s a lot of entrepreneur who
thought the same thing, in result of a bigger competition. Within the study
of competition between stall owners were pretty high. They almost have
the same products to sell and sometimes if one food stall made their
specialty others will replicate it. It’s really hard to stand out in the kind of
business with such type of competition. The only thing they can do is to
have the power of knowledge where they can lead ahead of their rivals.
Another one of the most things that matters is their consumer’s loyalty
because loyalty can give food stall owners a consistent and higher profit.
Under the competition there are rules and regulations that the school
management implemented for the students safety and the price of the
product for everyone’s’ fairness.
Theoretical Framework
This study anchored with the Theory of Sources of Competitive
Advantage in Food Industry of Mokrzycka(2010) that on the competitive
food market the success of enterprises largely depends on
innovativeness. Implementing innovation should be thoroughly considered

and planned in detail and in line with the general framework of company's
strategy.
In lined with the theory the main problem of food stall owners is
innovation. They are lack of making new ideas for their product. They
were contented with what they earned. The importance of innovation is a
big factor for it will benefit for the heightened competition and winning for
the higher profit.
Conceptual Framework
This study utilized the INPUT-PROCESS-OUTPUT in the research.
Figure 1 show the input of the study consist of 25 stall owners and
200 customers; collection of related literatures and studies; and guided
with theory of Mokrzycka(2010).
The process of the study includes the effect of heightened competition
to the selected food stall owners along Bestlink College of the Philippines,
Millionaires’ Village Campus in terms number of students, availability of
foods,location,affordability, and sanitation; significant difference between
the assessment of the two groups of respondents in terms of the
afforcited variables and administration of questionnaire.

The output of the study includes the making innovation to the product
and services of the food stalls.
INPUT PROCESS OUTPUT
Effects of heightened
competition to the selected
foo d stall owners along BCP
MV Campus in terms of:
1. number of students
25 BCP food stall
owners 2. availability of foods
3. location Making
200 BCP 4. affordability and innovation to the
customers 5. sanitation. products and
services of the
Collection of Significant difference between
food stalls.
Related the assessments of the two
Literatures and groups of respondents on the
Studies
effect of heightened
Theory of competition in terms of
Mokrzycka (2010) afforcited variables.
Administration of the
questionnaire.
FEEDBACK
Figure 1. Conceptual Model of the Study

Chapter 3
METHODS OF RESEARCH
This chapter present the research design, respondent of the study.
sampling technique, construction and validation of the instruments, data
gathering procedures, and statistical treatment of data.
Research Design
This study utilized quantitative research method of design.
The quantitative research defined as a method that emphasize
objective measurements and the statistical, mathematical or numerical
analysis of data collected through pols, questionnaires, and survey or by
manipulating pre-existing statistical data using computational techniques.
According to Powoh (2016) the method enables the researcher to use
numbers in statistical tests to ensure that the results have a statistical
relationship, and uses numbers to explain their findings
The researchers used the quantitative method type of survey to
know the effect of heightened competition to the selected food stall
owners along Bestlink College of the Philippines Millionaires Village
Campus Quezon City. This also used to test if there is any significant
difference between the assessment of the two groups of respondents on
the effect of heightened competition in terms of number of students,
availability of foods, location, affordability and sanitation.
Respondent of the Study
TABLE 1
Respondent of the study
Respondents Frequency Percentage

BCP Food Stall Owners 25 11%
BCP Customers 200 89%
Total 225 100%
Table 1 presents the respondent of the study were food stall
owners with 25 or 11% and customers with 200 or 89%.
Sampling Techniques
This study utilized purposive sampling technique.
According to Crossman (2018), a purposive sample is a non-
probability sample that is selected based on characteristic of population
and objective of the study. Purposive sampling is also known as
judgmental, selective, or subjective sampling.

This study collected 225 samples of 25 food stalls owners and
200customers.
Instrument Used in the Study
This study utilized survey questionnaires as an instrument of the
study.
Questionnaire. Part 1 includes the effect of heightened
competition to the food stall owners along Bestlink College of the
Philippines Millionaires’ Campus as assessed by food stall owner and
customers in terms of number of student, availability of foods, location,
affordability and sanitation. Part 2 includes the innovation proposed to
minimize the heightened competition along Bestlink College of the
Philippine’s Millionaires’ Campus.
Validation of the Instrument
The instrument used in conducting the research was validated by
the research adviser, grammarian, and expertise on the study conducted.
After the validation, the questionnaires pre-tested to the BSBA students
who were not part of the study. The mistakes sent to the researchers and
made some revisions. The questionnaire is ready to use as instrument of
the study.
Data Gathering Procedures
To gathered the needed data and information the following steps
undertaken by the researchers.
 Construction of the survey questionnaire according to the specific
problem of the studies.
 Request permission to administer the questionnaire and conducting
the studies by permission to the Bestlink College of the Philippines.
 Presentation of the data tabulated and incorporation of analysis of
presenting data.
 Encoding of data gathered and used appropriate statistical tool.
 Organization of collected data.
 Draw findings, conclusions and recommendation.
 Defend the final research to the panel.

Statistical Treatment of Data
This study utilized the following statistical tool used:
1. Frequency and Percentage. It was used to determine the distribution
of the two groups of respondents.
P(%) = F/N x 100
Where:
P (%) = Percentage
F = Frequency
N = Total number of Respondents
2. Weighted Mean. It was used to determine the effect the heightened
competitionto the food stall owners along BCP-MV Campus as assessed
by food stall owners and customer in terms of number of
students,availability of foods,location,affordability, andsanitation.
x = Fx
N
Where:
x = Weighted Mean
Fx = Total of frequency and Response
N = Total number of Respondents

This mean was interpreted to the factors affect the consumer
purchase decision using the following like scale.
Scale Mean Verbal Interpretation

5 4.50-5.00 Very Highly Effect (VHE)
4 3.50-4.49 Highly Effect (HE)
3 2.50-3.49 Effect (E)
2 1.50-2.49 Moderately Effect (ME)
1 1.00-1.49 Least Effect (LE)
3. Ƶ-test. It was used to test the significant difference between the
assessments of the two groups of respondents on the effect of
heightened competition in terms of number of students, availability of
foods, location, affordability, and Sanitation.
𝑥̅1 − 𝑥̅2
1 1
Ƶ= σ√𝑛 +
1 𝑛1
Where: Z= Z-test
𝑥̅1 = mean of the food stall owners
𝑥̅2 = mean of the customers
σ = population standard deviation
𝑛1 = number of observation in the regular food stall
owners
𝑛2 = number of observation in the customers

Chapter 4
PRESENTATION, ANALYSIS AND INTERPRETATION OF
DATA
This chapter presents the data in tabular and textual form, the
analysis and interpretation of data that answer the statement of the
problem posited in chapter 1.
Sub-problem No.1. What are the effects of heightened competition to
the selected food stall owners along BCP MV CAMPUS in terms of:
1.1 number of students,
Effects as to Number of Students
Table 2 present the Effect to the Number of Students on BCP MV
CAMPUS by the two groups of respondents obtained composite mean of
2.31 as moderate effect in response of the Food Stall Owners and 2.80 as
effect in response of the Customers. In terms of its inaccessibility for
Customers, the Food Stall Owners got the 2.98 interpreted as Effect and
Customer got 2.76 interpreted as Effect. The Delay of Accommodation,
the Food Stall Owners got 2.79 interpreted as Effect and Customers got
2.4 interpreted as Moderate Effect. Next is the chaos when falling in line
in the counter, the Food Stall Owners got 2.89 interpreted as Effect and
Customers got 2.32 interpreted Moderate Effect. In terms of the enough
space to accommodate the customer, Food Stall Owner got 2.74
interpreted as Effect and Customers got 2.24. Lastly is the Unavailability
of Reservation, Food Stall Owners got 2.64 and Customers got 1.84
interpreted as Moderate Effect.0
TABLE 2
Indicators Foods Stall Customers

Owners
𝒙𝟏 V.I. 𝒙𝟐 V.I.
It’s not accessible for all the customers 2.98 E 2.76 E
Delay accommodation with the orders 2.79 E 2.4 ME
Chaotic when falling in line with the stall
counter 2.89 E 2.32 ME
There’s no enough space to
accommodate the customers 2.74 E 2.24 ME
Reservation isn’t available 2.64 E 1.84 ME
Composite Weighted Mean 2.31 ME 2.80 E
Legend:
4.50 - 5.00 Very Highly Effect VHE
3.50 - 4.49 Highly Effect HE
2.50 - 3.49 Effect E
1.50 - 2.49 Moderately Effect ME
1.00 - 1.49 Least Effect LE

According to Gledhil(2015),customers are the lifeblood of any
business. Without customers you have no business; but the makeup of
your customer base has a big impact on your company’s value. Having
repeat customers is a very important aspect of your customer base.
Repeat customers save costs and increase profits thus enhancing
company value. Providing a quality product/service and excellent follow
up support leads to increased customer loyalty.
1.2. availability of foods,
Effect as to Availability Foods
Table 3 presents the Effects to Availability of Foods on BCP MV
2.42 as Moderate Effect in response of the Food Stall Owners and 2.72
as Effect in response of the Customers. In terms of Minimal Variety of
food, Food Stall Owners got 2.52 interpreted as Effect and Customers got
2.56 interpreted as Effect. Unsatisfying taste of food, the Food Stall
Owners got 2.64 interpreted as Effect and Customers got 2.76 interpreted
as Effect. The Unavailability of drinks, Food Stall Owners got 2.48
interpreted as Moderate Effect and Customers got 2.60interpreted as
Effect. The Insufficient amount of food, Food Stall Owners got 2.44
interpreted as Moderate Effect and Customer got 2.7 interpreted as
Effect. The Overall quality of Meals, Food stall owners got 2.44
interpreted as Moderate Effect and Customer got 2.98 interpreted as
Effect.
TABLE 3
Foods Stall
Owners Customers
Indicators
𝒙𝟏 V.I. 𝒙𝟐 V.I.
Minimal variety of food menu provided 2.52 E 2.56 E
Unsatisfying taste of foods 2.64 E 2.76 E
Unavailability of drinks 2.48 ME 2.60 E
Insufficient amount of food 2.44 ME 2.7 E
Overall quality of meals is not provided 2.04 ME 2.98 E
According to Ray(2014), when shoppers can't locate or buy their
favorite brands or a product they saw advertised on promotion because
they're not available then they are forced to make an alternative choice.
The real impact of even a single shopper being let down at that critical
moment, by the retailer and supplier, is something that is not regularly

measured. Yet readily available information sources can be applied to
quantify its impact to the bottom line.
1.3 location,
TABLE 4
Effects as to the Location
Foods Stall
Indicators Owner Customer
𝒙𝟏 V.I 𝒙𝟐 V.I
Invisibility of the area 2.4 ME 2.9 E
The area does not have the good
ambiance 2.44 ME 2.68 E
The stall area is inconvenient for
customers 2.64 E 2.76 E
The stall area does not have enough E
space for customer 2.64 E 2.61
The area has a terrible ventilation 2.12 ME 2.70 E
Table 4 presents the Effects to the Location in BCP MV CAMPUS
by the two groups of respondents obtained composite mean of 2.45 as
Moderate Effect in response of the Food Stall Owners and 2.72 as Effect
in response of the Customers. In terms of the Invisibility of the area the
Food Stall Owners got 2.4 interpreted as Moderate Effect and Customers
got 2.9 interpreted as Effect. The area having no good ambiance, Food
Stall Owners got 2.44 interpreted as Moderate Effect and Customers got
2.68 interpreted as Effect. The inconvenience of stall area, Food Stall
Owner got 2.64 interpreted as Effect and Customers got 2.76 interpreted
as Effect. Stall area’s space for customers, the Food Stall Owners got
2.64 interpreted as Effect and Customers got 2.61 interpreted as Effect.
The Terrible Ventilation, Food Stall Owners got 2.12 interpreted as
Moderate Effect and Customers got 2.70 interpreted as Effect.
According to Allen (2018), an organization's place of business is
where their customers evaluate and ultimately receive your product or
service. Ironically, while "place" is often the most permanent of the four
P's, it's also often the most overlooked—which is why finding the right
location for your business can make a huge impact on its performance.
1.4 Affordability, and
Effects as to Affordability
Table 5 presents the Effects to Affordability of foods in BCP MV
2.41 as Moderate Effect in response of the Food Stall Owners and 2.74
as Effect in response of the Customers. In terms of appropriate price for
foods quality, Food Stall Owners got 2.4 interpreted as Moderate Effect
and Customers got 2.99 as Effect. The Appropriate price for the amount
of food, Food Stall Owners got 2.56 interpreted as Effect and Customers
got 2.74 interpreted as Effect. Student’s budget suitability for the food’s
price, Food Stall Owner got 2.44 interpreted as Moderate Effect and
Customers got 2.78 interpreted as Effect. The Food’s price not worthy of
its taste, Food Stall Owner got 2.4 interpreted as Moderate Effect and
Customers got 2.59 interpreted as Effect. The Food’s price doesn’t
depend on its health value, the Food Stall Owners got 2.44 interpreted as
Moderate Effect and Customers got 2.62 interpreted as Effect.
Williams et al. (2014) signifies that despite the empirical impetus on
perceived healthy food affordability as a key mechanism for consumption
of a healthy diet, nutrition promotion interventions targeting cost have
focused primarily on ‘upstream’ fiscal food policies, namely providing
financial assistance or reducing the prices of healthier foods in relation to
less healthy alternatives. While there is evidence that price reductions can
increase healthy food purchasing, these results are tempered by evidence
that an unintended compensatory purchasing of high calorie foods can
result, being counter to health, and be increased purchasing typically
declines substantially over time. Although cost is very important, it is only
one component of successful nutrition-related behavior change, and is a

difficult and expensive component to target, particularly if the price
reduction needed to increase healthy food purchasing is substantial.
TABLE 5
Foods Stall Customer

Indicators Owner
Price is not appropriate with the quality of
foods 2.4 ME 2.99 E
Price is not appropriate with the amount of
food they serve 2.56 E 2.74 E
Food’s price is not suitable for student’s
budget 2.44 ME 2.78 E
Price is not worthy with its taste 2.4 ME 2.59 E

The price does not depends on its health
value 2.24 ME 2.62 E
1.5 sanitation?
Effects as to Sanitation
Table 6 presents the Effects to Sanitation in BCP MV CAMPUS by the
two groups of respondents obtained composite mean of 2.42 as Moderate
Effect in response of the Food Stall Owners and 2.86 as Effect in
response of the Customers. In terms of not having a strict cleanliness on
preparing the food, Food Stall Owners got 2.64 interpreted as Effect and
Customers got 3.06 interpreted as Effect. For not having a proper

sanitation of utensils, Food Stall Owners got 2.84 interpreted as Effect
and Customers got 2.88 interpreted as Effect. Cleaning the area from
time to time, Food Stall Owners got 2.4 Moderate Effect and Customers
got 2.86 interpreted as Effect. Employee doesn’t have proper hygiene,
Food Stall Owner got 2.24 interpreted as Moderate Effect and Customers
got 2.75 interpreted as Effect. Stalls store food in clean surface, the Food
Stall Owners got 1.96 interpreted as Moderate Effect and Customers got
2.86 interpreted as Effect.
TABLE 6
Indicators Foods Stall Customer

Owner
They do not have strict cleanliness on
preparing the food 2.64 E 3.06 E
They don’t have proper cleaning and E
sanitation method with their utensil 2.84 E 2.88
Store owner does not clean their area
time-to-time 2.4 ME 2.86 E
Employees doesn’t have their proper
hygiene 2.24 ME 2.75 E
They don’t store the food in a clean
surface 1.96 ME 2.75 E
According to Meier (2018), the personal cleanliness and hygiene of
food preparers are critical to protecting against foodborne illness. In

addition to regular hand washing, some states require food preparers to
wear latex gloves as an additional safeguard. Clean hair and clean
clothing are essential. If a food preparer is dirty, the risk for food
contamination increases greatly. Food sanitation and hygiene guidelines
require food preparers to wear hats, hairnets and beard guards to make
sure that hair doesn't contaminate food. Similarly, wearing aprons outside
the food preparation area isn't permitted since bacteria are so easily
carried back to the kitchen.
Sub-problem No. 2 Is there any significant difference between the
assessments of the two groups of respondents on the effect of
heightened competition in terms of afforcited variables?
Summary Table on the Effects of Heightened Competition to the
Food Stall Owners along BCP-MV Campus
Table 7 presents the Summary table onEffects of Heightened
Competition to the Selected Food Stall Owners along BCP MV CAMPUS
by the two groups of respondents obtained overall weighted mean of
2.40as Moderate Effect in response of the Food Stall Owners and 2.77 as
Effect in response of the Customers. In terms of number of students,
Food Stall Owners got 2.31 interpreted as Moderate Effect and
Customers got 2.8 interpreted as Effect. Availability of foods, Food Stall

Owners got 2.42 interpreted as Moderate Effect and Customers got 2.72
interpreted as Effect. Location, Food Stall Owners got 2.45 Moderate
Effect and Customers got 2.73 interpreted as Effect. Affordability, Food
Stall Owner got 2.41 interpreted as Moderate Effect and Customers got
2.72 interpreted as Effect. Sanitation, the Food Stall Owners got 2.42
interpreted as Moderate Effect and Customers got 2.86 interpreted as
Effect.
TABLE 7
VARIABLES Foods Stall Customer

Owner
Number of students 2.31 ME 2.8 E
Availability of foods 2.42 ME 2.72 E
Location 2.45 ME 2.73 E
Affordability 2.41 ME 2.72 E
Sanitation 2.42 ME 2.86 E
Overall Weighted Mean 2.40 ME 2.77 E

Significant difference between the two groups of Respondents
Table 8 shows the significant difference between the two groups of
respondents obtained overall weighted mean 2.40 for Food Stall Owners
was and Customers the Ƶ – Computed was and Ƶ – Critical at level of
significant of margin of error 0.001% with computed tabular value of 2.23.
The Z-computed is greater than tabular value therefore accept Ho. There
is no significant difference between the assessments of the two groups of
respondents on the effect of heightened competition on Bestlink College
of the Philippines, MV Campus
TABLE 8
Ƶ-
Respondents Overall Variance Ƶ- Critical Remarks
Weighted Computed at =
Mean 0.01
Food stall 2.4 0.003
owners 0.001 2.23 Accept
Customers 2.77 0.002 Ho
Table 8 shows the significant difference between the two groups of
respondents obtained overall weighted mean 2.40 for Food Stall Owners
was and Customers the Ƶ – Computed was and Ƶ – Critical at level of
significant of margin of error 0.001% with computed tabular value of 2.23.
The Z-computed is greater than tabular value therefore accept Ho. There
is no significant difference between the assessments of the two groups of
respondents on the effect of heightened competition on Bestlink College
of the Philippines, MV Campus
Sub Problem 3. What innovation can be proposed to minimize the
heightened competition along Bestlink College of the Philippines,
Millionaire’s Village Campus?
TABLE 9
Innovation Propose to Minimize the Heightened Competition
Variable Food Stall Owners Customers

1.Number of  A lot of students  Additional employee for
Students  Many students faster service
(crowded)  Additional chair and
 Too many students tables because so
 There’s a lot of students many students who
 So many students cannot sit and they
 Don’t let the student were forced to eat with
have the break all at the their room
same time  Need a bigger space,
 There were so many there were usually
students commotion in lining up
 Too much students  The population of
 Avoid breaks for the student is very high,
student at the same additional employees
time are needed
 Don’t let the student  The students overcrowd
have the break all at the the canteen space,
there’s no enough
same time space for facilities

 Crowded of student  Stall must have line
 A lot of students cannot where they can get
compromise the there food in an
crowded area organize way
 Too many students to  Make an area where
avail the break time student can be
 Crowded for too much comfortable, additional
people tables and tables and
 BCP need a bigger chairs.
facility to accommodate  BCP needs more stall
the bigger population owners to
 Don’t let the student accommodate all
hang out at the canteen students
 A lot of space needed
 Additional expansion for
canteen
 Properly assist or
manage the students
 Students customer
priority regarding on
chairs and tables
 Separation for eating
area and working area
 A wide space for
students
 Additional more
facilities
 Additional chairs and
tables for the students
 Needed space for
students
 For the students need
more chairs and tables
 For the students is
overcrowd
 Additional employee for
not delay the food, and
not chaotic for students
 There’s no enough
space for facilities and
students for canteen,
needed a wide space
 Too many students for
canteen and there’s no
enough space
 Suffocating because
too much students
 For canteen, tight for
students
 Should not down the
senior high and
colleges at the same
time
 They were not proper
fall in line with the
students
 Always chaotic the
students
 Always make an area
where the students is
comfortable
 Each stall is always
chaotic
 The students does not
pick up properly when
order a food
 Install a system even in
the classroom you can
order
 Provide an extra chairs

and tables for the
students
 Should always have a
water for the students
 Should always have an
extra chairs and tables
when eating
 Provide students with
extra chairs and tables
to eat
 The school
management provides
a chairs and tables for
the students
 Service to students and
not delay the food
 Give a relationship to
the students
 Give a customer
service
 The school
management additional
the employee for faster
service
 Don’t ignore the
students when buying
the food or other
different kind of
something else if you
want to buy
 Lack of chairs and
tables available
 Limit the students ability
to sit in the canteen
 Give the student’s the

limit to hang over the
canteen
 Each stall should have
its own chairs and
tables
 Do not let students who
are attending canteen
during the class time
 Separate the chairs and
tables for senior high
and colleges, so
students are not too
much
 The canteen further
expanded for students
 Ask the students if
there is any need
 Focus on the students
need
 The students should be
able to fall in line fo not
crowded
 There must be a robing
in the classroom, so
students are not going
to canteen
 Every course should
have their food time
 Put an entrance and
exit to prevent the
students from collision
 There is always plenty
of chair and table for
the student and they
can eat well

 The employees should
know they are doing to
give them food
immediately
 Don’t use a cellphone
to avoid being ignore
 Employees should not
use a cellphone when
the students buys not to
delay their order
 Separate snack and
primary foods in the
canteen, so student can
easily find the store
they want to buy
 Let other students go
out to eat, not crowded
inside the canteen
 The BCP canteen is not
properly organized
 The BCP students
should occupied those
vacant sits in canteen
 BCP canteen should
has a bigger space for
students
 Install a system to find
out which students
have vacant sits
 Prepare an extra chair
and table for students
to eat
 The employee should
give tissue to the
students
 The BCP canteen there
should be a table
condiment
 For canteen should
always good look at the
facilities
 Every stall have their
own tables and chairs
 Should have they long
chairs and tables
 The area doesn’t have
a good ventilation and
cannot accommodate
all the students
 The students very
crowded, needed a
wide a space for
canteen
 Other chairs and tables
they were not proper
and only a little chairs
and tables
 Not enough the chairs
and tables for too much
students so they have
additional
 Too many students,
need a bigger space
 The school
management provide
the more facilities
because so many
students and needed a
wide space
 It’s not accessible for

all the students
 Delay accommodation
with the orders because
of little employees
 Chaotic when falling in
line with the stall
 There’s no enough
space to accommodate
the students
 Reservation isn’t
available for the
students
 Reservation sometime
is chaotic because too
much students
 The BCP students has
a bigger population
 Separate chairs and
tables of senior high
and colleges are not so
chaotic when buying
and eating
 They make a chair and
a table for all students
to sit and eat properly
because the other
students is eating inside
the classroom and
others is standing
 Establish another
canteen to be less
crowded
 Each stall should not be
attached to another stall
for the non-crowded

student, when they are
buying
 It should not be the
same time for every
course , for not many
students and the
canteen and not too
tight
 The school should not
accommodate the
student, because so
many student
 There are so many
students in BCP so they
should no longer accept
them
 Every student not
eating in the canteen
because the chairs and
tables are not enough
and others student is
eating in the classroom
 The students should
only eat the canteen so
they can eat properly
 For the student is not
chaotic, limit the
students for going to
canteen
 Put the security guard
to help the students for
not chaotic and to be
well organized the
students
 Additional facilities for

BCP canteen
 The other students
should be eating
outside the school
 Other students should
be disobedient when
they are chaotic
 Avoid the students who
are not eating at the
canteen
 Separate the student’s
chair for not eating and
doing their project
 Maybe more chairs and
tables for many
students
 There are more
employees to proper
the order of the
students
 Avoid chatting job
duties and don’t
ignoring student to buy
 Each stall should be
well organized and do
not lack the facilities
especially when the
students need and for
canteen
 Employees if they know
that the student does
not have a seat, when
they have to eat, the
student has been told
that they will be seated,

so the student is seated
so they can eat
 So students do not eat
because of the lack of
chairs and tables
 Employees if they know
a student and they do
not have a seat they
should be advised of
the other students
 The school would have
thought that they lacked
facilities and the
students needed it
especially in the
canteen
 Employees should be
alert to what they are
doing when they order
the students
 The comfort room
should be away from
the canteen for the
canteen for the
students to eat properly
and they do not smell
from comfort room
 Others students even
know they have
something to eat, they
do not care about just
being in the canteen,
and the employees do
not tell their other
students
 The canteen should
have a policy regarding
the student’s for hang
up for it’s not crowded
in the canteen
 The BCP canteen
needs for innovation for
their students
 A lot of students in the
canteen
 So many students in
the canteen
 Too much students in
the canteen
 Additional seat to
another space
 Arrange the chairs
properly
 Do not remove the
dining table for a
student
 Do not remove the chair
and table when there is
an event
 Add more space for
chairs and tables
 Do not hang around the
canteen
 More space for facilities
 Do not do project in the
canteen, to have a
space for a student to
eat
 Do not sit on the table
for use
 Do not wait for the
canteen
 Do not sleep the chair
in the canteen
students while buying
 The canteen has lot of
students
 Need more chairs and
tables available
 The canteen has so
many student
 Do not sleep in the
canteen
 The canteen has too
much student
 Do not put a bag in the
chair
 After eating the student
leaving immediately
 Separate the rest room
in the canteen for not
crowded
 Properly arrange the
chair and table
 Student in BCP has a
biggest population
2.Availability  Food are always  Give an additional set of
of foods available viand
 All available  Some of the food stall
 Always available were not good due to
 I suggest to have the unlawful taste and
different food offer left behind foods
 Maybe they should have  All the foods were
different food to offer almost the same and

 Always available of food they have enough of it
 There’s a lack of food of
food to offer
 Additional employee for
faster service
 Additional chair and
tables because so
many students who
cannot sit and they
were forced to eat with
their rooms
 All foods are the same
 Lack of choices of food
 Used a stainless spoon
 Give a tissue
 Provide an extra plate
 Prepare an extra table
 Apply a price for a
goods
 Used a hairnet
 Give a glass for every
customer
 Give a cup
 Give a priority lane for
PWD
 Cover the food to avoid
the insect
 Give an extra a
condiments
 Price must base on the
taste of foods
 Minimal choices of
foods
 Give an additional
plates
 Give extra soup
 Provide a give away
 Should always have
water
 Provide an extra chair if
the area is full
 You have to be unique
 Do not be like others
 Give an extra cups and
plates
 Give a good customers
service
 Give a good
relationship to the
customer
 Give a discount for the
student
 Add more employee
 Cook a variety of foods
that are popular among
consumers
 There is plenty of food
to choose the
customers
 Cook not immediately
eradicate
 Always clean the area
customer
 Don’t use a cellphone to
avoid being ignore
 Cook right for the
customer
 Always clean the food
container
 Always clean the
equipment for preparing
a food
 Choose foods with
vitamins
 Always check if food is
not over
 Create a new looks for
the menu chart
 Improve the foods
 Focus on the customer
needs
 Ask the customer if
there is any need to
change the food
 Cook a matching
consumer taste
 Use gloves for the food
container
 Give some gimmick to
caught the attention of
the customer
 Should be exact price
for the foods
 Make a combo dish
 Cooked food that would
not be enough for
customer
 Cook a new meal
 Make a budget meals
for the student
 Cook a variety of foods
 Arrange the meals to
attract customers
 Tell people how they

can find you on other
days of week
 Vendors should always
be clean
 Avoid chatting on work
duties
 Provide a drink for the
customer
 Separate the chair and
table for senior high and
college
 Promote the foods that
they do not know yet
 Always update the
menu chart
 Put a price on the menu
 Help the people to
remember your food
stall
 Bring a colorful sign
with your name and
logo
 The condiment should
always be full
 Some of the food stall
were not good due to
the unlawful taste and
left behind foods
 All the foods were
almost the same and
they have enough of it
 There’s a lack of food of
food to offer
 All foods are the same
 Lack of choices of food

 Price must base on the
taste of foods
 Bring a business card
or food menu
 The food stall attracts
people from many
background
 Let the customer
advertise for you
 Create a attractive
display
 Avoid displaying
product on the ground
 Use any equipment to
cover your dish
 Display and arrange the
all food dish
 Use a unique technique
to attract the customer
 Always use clean
materials
 Give a good quality of
foods
 Expand the area to
make the student feel
comfortable
 Clean the equipment to
avoid disappoint for the
customer
 Create or do something
new to attract the
customer
 Check the customer
satisfaction
 Always check the

feedback of the
customers
 Do the things that helps
to improve your food
stall
 Know your competitor
 Get a chance to take
advantage from your
competitor
 Cook a dish that
compatible for the
students
 Promote the benefits of
your meal
 promote your variety of
foods
 avoid competing with
competitor
 focus on customer
needs
 display a variety of
drinks
 employees should not
be sick
 focus on your target
market
 don’t disturb the
customer if they not
needed
3.Location  Convenient location  The seats is not
 Needs improvement comfortable
 Needs to improve  It’s so hot when you eat
 Very crowded, open because of ventilation
more place for  Install some fan in the
canteen canteen
 Good location for the  Hire other employee to
customers clean the tables and
 A lot of competitors seats
 Accessible  Make some proper
 All are near trash can because of so
 Need more place for much students
canteen  Its overcrowded in the
 area when the college
and senior high is on
the canteen.
 Arrange the time in the
canteen because they
cannot handle so much
students.
 The utilities cannot
handle too much
students so some tables
is like a mess
 They need to rebuked
the students that sit on
the canteen but they
don't eat.
 The seats is few that
the students are more
like to eat in the room
than on canteen
 Add some trash bins or
trash cans.
 They need to improve
the ventilation on the
canteen
 Add some signs like the
proper trash can is here
 They need to add
violations on some
naughty students
 They need to rebuked
those noisy students
 The students must not
hang on the canteen
 They must maintain
cleanliness in the
canteen
 Provide many chairs
 Add signs that the
students must leave
when they don't eat
the ventilation. 21. They
must not let the animals
like cat in the canteen
 The employees or the
staff that doing some
construction matters is
stop when many
students is in canteen
 Add more lights in the
canteen
 Add more utilities to
clean
 They must not allow
some students who
sleeps in the canteen
 Always clean the
canteen
 They must not allow the
students to hang on in
the canteen
the service when the

students is buying
 Maintain the
cleanliness of the seats
and tables
 The servers or stall
owners must rebuke
those students that
create so much noise
 The place is not
beautiful improve it
 The canteen is not
comfortable to eat.
 There's so much noise
in the canteen
 There are student who
runs in the canteen they
must rebuke them
 Sometimes there are
silly kid in the canteen
 They must tell some
students to keep silent
 The staff must be more
courteous to students
when they buy
 Avoid chatting in the
canteen
 Use the readable signs
for the names of food
 They must lessen the
bystander's in the
canteen
 Too much noise must
be lessen in the
canteen
 The students must give

priority to the school
teachers or professors
 Avoid reckless actions
in the canteen
 Avoid using make ups
like powders in the
canteen
 The blue plastic roofs in
the canteen is so
irritating in the eyes
 The lights is dark in the
canteen they must
replace it
 Avoid the by standing in
the canteen because
there's no seats for
others.
 Students must also
clean when they eat
 They must not bring
many belongings when
go in the canteen
 The ambiance is not
relaxing when you eat
 51. Avoid making
messy activities in the
canteen
 The bystanders must
not allow in the canteen.
 The canteen lacks in
proper ventilation
 It’s too hot inside the
canteen
 They must place some
fans for the students

 Must add some
cleaners to maintain the
cleanliness
 Add more seats and
tables because some
students can't find seats
to sit
 The students have to
avoid hanging out in the
canteen
 Cleanliness must be
priorities in the canteen
 Too much belongings
must be lessen in the
canteen
 The noise in the
canteen must be lessen
it can disturb others
who eat
 The staffs must be more
respectable when they
serve
 The spaces between
tables are too tight.
 The smokes coming
from the stalls kitchen
annoys some students
 Lacks in the signage in
the canteen.
 The stall needs to
improve the visibility of
the name of their food.
They must add servers
to the customer to
fasten the service. 68.

The place is so boring
so the students did not
want to buy
 The stalls have the
same menu
 Too much noise that will
disturb some others to
eat.
 The location is so small
when the students have
their breaks
 There's no space when
the senior high and
college department
have their breaks.
 The seats are occupied
by some students that
hanging around
 Too much students for
dine in
 Add more chairs for
better experience when
you enjoying while
eating
 Add more security
camera's for safety of
the students
 Add more water
fountain
 Add comfort room near
the canteen
 Add sink in the canteen
to washing hands
 The trash can should at
least capable for

handling too much
garbage
 Fix that blue plastic roof
because it’s so
annoying colors
 Add more policy in the
canteen
 Improve the location for
comfortable dine in
 Improve facilities for the
convenience of the
customers
 Add more rules and
regulations for stupid
customer
 The belongings of the
students should be
lessen to have more
seat's for other
customer
 Do not allow bystander'
 Do not allow
bystander's in the
canteen
 More improvement of
canteen equipment and
facilities
 Add more space for
other customer
 Must be priority of
customer who dine in
not doing assignment in
the canteen
 Improve the policy for
cleanliness in the
canteen
 Add private place for
teachers/ professors.
4.Affordability  Affordable for students  Affordable for
 All foods are suitable students budget but
for student they can at least add
 Budget friendly for the food they serve
students  There are more
 Food are all affordable customer if they
were able to lower
the price of their
 All affordable for foods
students  Yes, its affordable
 Affordable for students  The price must be
 All foods are good taste appropriate to the
in the right price serving of the food
 Budget friendly for  They have to lessen
students the price to make it
 Food are all low cost affordable for every
 All suitable price for students
student  The taste of food
 All affordable for doesn’t match its
students price
 Food are cheaper than  The price is high
others  There are more
customer if they
were able to give
excellent service
 The taste of food
doesn’t match its
price
 There are more
customer if they
give a good
approach
 Affordable for
students budget but
they can at least add
the food they serve
 There are more
customer if they
were able to
mountain the
cleanliness of their
area
 It must be suitable
for students budget
 There are more
customer if they
were able to cook a
vegetable food
 The taste of food
doesn’t match its
high-cost
 Yes, its affordable
for student
 There are more
customer if they
always have a
proper hair net
 give a low price
base on serving
 Yes, its cheapest
price but not good
for student
 add a new recipe for
student
 The price is high
even the taste are
bad
5.Sanitation  They utility must  Clean and sanitize all
clean from time to the utensils to attract
time more customers
 The place is clean all  Sometimes there are
the time insect in the canteen
 Not properly sanitized  Sometimes there are
 Not totally sanitized food that is not clean
all the time due to a  Add an employee
lot of students who will clean the
 Sanitized always to area
keep the students  Some of the food
health safe were not clean, be
 Always remind the careful when buying
staff to check tables foods
so they can sanitize it  They were not using
very well the proper clothes for
 Sanitization is not preparation of foods
consistent  Stores should have
 Sanitized every after their own huge sink
meal and clean itfrom
 The management time-to-time
must strictly discipline  Always make the
the student to clean area clean and
before leaving sanitize and all the
 The place is clean all utensils to attract
the time more customers
 Not totally sanitized  Sometimes there are

all the time due to a insect roaming
lot of students around thecafeteria
 Student must not  Sometimes there are
leave their dirt on the food that is not clean
table  Always make the
 Student must finish area clean and
their food sanitize all the
 Don’t bring our utensils to attract
utensils at home more customers
 Don’t leave the soft  Insect I the canteen
drink bottles is gross
anywhere  Sometimes there are
 Do not study your food that is not clean
homework at the  There’s a need of an
canteen additional employee
 Give importance to who will clean the
the customer who area
wants to eat  Some of the food
 Student must not put were not clean, be
their feet or shoes on careful when buying
the chair foods
 Student must leave  Not in their proper
their unwanted clothes for
papers on the table preparation of foods
 We dot allow student  Their sinks inside are
to always put their dirty
hand on display  They need to sanitize

container the entire used
 Do not leave the dirt utensil.
on the table  The insect are
 Do not feed the cat disgusting
 Students must eat all  Area is not clean
their food  Server of the food are
 Be careful with the always sweaty
condiments to be  Spoiled foods
pour on the table sometimes
 Please do not leave  Sometimes there are
the dirt under the food that is not clean
table  Keep the available
tables clean
 Some of the food
were not clean, be
careful when buying
foods
 They were not using
the proper clothes for
preparation of foods
 Stalls must always
clean their storage of
food display
 Sanitize all the
utensils to attract
more customers
 There are insect in

the canteen’s food
 There are food that is
not clean
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
insect in the canteen
food that is not clean
 Additional employee
who will clean the
area
 Be careful when
buying foods, there
spoiled one
 They must put the
food on the proper
storage
 Always make the
area clean and
sanitize all the

utensils to attract
more customers
 Disgusting place
 The canteen is
sometimes clean and
sometimes not
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
 The canteen is
always clean
 Cafeteria is messy
 Foods are not clean
 Add an employee
who will clean the
area
 The management
must check the foods
of the stall every day

 The water filter is not
working
 Always make the
area clean and
sanitize all the
utensils Sometimes
there are insect in the
canteen
 Add employee who
will assist the food
service
were not clean, be
careful when buying
foods
 The employees must
be always hygienic
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
 Cleanliness is very
important with the
area and the utensils
 They must solved the
problem with the
insects
 They must assure
that the food they
prepared are not
spoiled
were not clean, be
careful when buying
foods
 Food server needs
proper ventilation so
they will not be
sweaty all the time
 Always make the

area clean and
sanitize all the
utensils to attract
more customers
 Insect are all over the
canteen
 There are times that
the tables were not
clean
 Always make the
area clean
Sometimes there are
 Always make the
food new
 Food stall owners
must always ensure
that the food the offer
are clean
 Students must be
diligent on buying
their foods
 Food server must
always wear their
uniform with gloves
and hairnet
 Owners must be
resourceful with their
little sink, to keep it
spacious for the
upcoming dirty
utensils
 Cleanliness of the
stall will, attract more
customer
 Garbage are properly
disposed
 Discipline student
who do not follow the
cleanliness order
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
 Add an employee
who will clean the
area
 Be alert with the
spoiled foods
 Employee must keep
their proper hygiene
 They must provide
clean water for
students
 The water food stall
offer were not clean
 The utensils used are
oily
 Cleanliness is a must
 Proper ventilation is a
big factor of
cleanliness
 Sanitation must
always at the first
priority
 Viands are
sometimes spoiled
 Plate are sometimes
not washed properly
 There are pets in the
cafeteria such as cat,
please remove them
 There are food that is
not clean
 Employee that clean
the area are

outnumbered
 Careful when buying
foods
 Keep the food clean
 Water is not enough
to clean their sinks
 Clean the area from
time to time
 There are time that
insect is present in
the canteen
 Food served are
sometimes not clean
 Keep the canteen
clean
 Kill all the present
insect
 Inspect if the food
served are clean and
not spoiled
 There are foods
that’s already spoiled
were not clean
 Food service must
wear proper uniform
 Clean the cabinet

where they displays
their menu
 I think it’s advisable if
the employee are
wearing sleepers only
 School management
must keep the
cafeteria clean
 They need proper
sanitation process
 Pets must not
allowed inside the
school premises
specially in the
cafeteria
 Stall must not offer
spoiled food
 If they can’t keep the
area clean, they have
to put additional
employee that will
clean
 Cleanliness is a must
specially when it talks
about the health

 Use proper clothes
for preparation of
foods
 Stores should keep
their sinks clean
 Sanitize all the
utensils
 Keep the are clean to
avoid insect in the
canteen
 Keep the hygiene, for
food server
 There are flies in the
canteen they must
solve it
 There are food that
are not properly
cooked
 There’s a shortage of
utility
 Customers must be
careful on buying
their food
 There’s a bad smell
in the cafeteria due to

the sweats of
customers, proper
ventilation is need.
 There are stinky
smell because of the
comfort room
 Put the comfort room
away from the CR
 The canteen floor is
dusty
 They have to clean
properly
 Sanitizing utensil will
avoid complication to
student’s health
 Bottles of drinks
scattered around the
canteen
 There are tasteless
and dirty food
 Make the area clean
and sanitize all the
utensils to attract
more customers
 Flies are landing on
our food
 If they offered spoiled

food, they must
willing to reimburse
the money
 Fire all the utility who
complains on
cleaning
 Additional employee
who will clean the
area
 Be careful when
buying foods, there
spoiled one
 They must put the
food on the proper
storage
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
 Disgusting place
 The canteen is
sometimes clean and
sometimes not
 Always make the
area clean and
sanitize all the
utensils to attract
more customers
 The canteen is
always clean
 Can they please
assure that the food
they offer are clean
 Discipline the
customer for cleaning
before leaving
 Students must be
diligent on buying
their foods
 Food server must
always wear their
uniform with gloves
and hairnet
 Server must keep
their fingernails clean
because it can affect

their business
 Students must avoid
hanging on the
canteen
 Students give priority
to the customer who
will eat
 The management
must check the foods
of the stall every day
 The water filter is not
working
 Kill the cat on the
cafeteria
 Water are dirty in the
stall
 There’s a need of
water purification
 There are flies in the
canteen they must
solve it
 There are food that
are not properly
cooked
 Make the area clean
and sanitize all the
utensils to attract
more customers
 Strictly advise the
student to properly
clean before leaving
 Utility that clean table
must use clean rug
 Do not drag the
chairs anywhere
 Students must not sit
on the table
 They must strictly
advise to not stamp
on the chairs that
leave dirt on chair.
 Use proper clothes
for preparation of
foods
 They have to solve
the problem with flies
 The school
management must be
aware of the animals
that enters the school
 Stall owners must be

aware of their
employees stinky
smell
 There are vendors
whose not clean with
themselves
 Be careful when
buying foods, there
spoiled one
 Avoid selling siomai,
because there is a
stall who sells siomai
with worm.
 Keep the available
tables clean
were not clean, be
careful when buying
foods
preparation of food
Chapter 5
SUMMARY OF FINDINGS, CONCLUSIONS, AND
RECOMMENDATIONS
This chapter is to summarize the findings that merge the study; what
the project suggested, revealed or indicated. This usually refers to the
totality of outcomes, rather than the conclusions or recommendation
drawn from them.
Summary of Findings
From the data gathered, the following findings revealed:
1. The Effect of Heightened Competition to the Food Stall
Owners along BCP-MV Campus in terms of:
1.1 Number of Students. There were effect as to its not
accessible for all the customer (2.98) by food stall owners
and (2.76) by customers, delay accommodation with the
orders (2.79) chaotic when falling in line with the stall
counter (2.89.), there is no enough to accommodate the
customers (2.74), reservation isn’t available (2.64) by the
Food Stall Owners.

1.2 Availability of Foods. There were effect as to its minimal
variety of food menu provided (2.56) by the Food Stall Owners
and (2.56) by Customers,unsatisfying taste of foods (2.64), by
the Food Stall Owners and (2.76) by Customers, unavailability
of drinks (2.60) by the Customers,insufficient amount of foods
(2.7) by Customer, Overall quality of meals is not provided
(2.98) by the Customers.
1.3 Location. There were effect as to invisibility of the area (2.9)
by the Customers, the area does not have the good ambiance
(2.68) by the Customers, the Stall area is inconvenient for
Customers (2.64) by Food Stall Owners and (2.76) by
customers, the stall areas does not have enough space for
customer (2.64), by Food Stall Owners and 2.61 by the
Customers, The area has a terrible ventilation (2.70), by
Customer.
1.4 Affordability.There were effect as toPrice is not appropriate
with the quality of foods (2.99), Price is not appropriate with
the amount of food they serve (2.56) by Food Stall Owners
and (2.74) by Customers.Price is not appropriate with the
amount of food they serve (2.74) by Customers, Food’s price
is not suitable for student’s budget (2.78) by Customers, Price

is not worthy with its taste (2.59) by the Customers, The price
does not depends on its value (2.62), by Customer.
1.5 Sanitation.There were effect as to they do not have strict
cleanliness on preparing the food (2.64) by the Food Stall
Owners and (3.06) by the Customers, They don’t have proper
cleaning and sanitation method with their utensil (2.84), by
Food Stall Owners and (2.88) by the Customers, Store owner
does not clean their area time-to-time (2.86) by the
Customers, Employees doesn’t have their proper hygiene
(2.75), They don’t store the food in a clean surface (2.75), by
Customers.
2. Significant Difference between the assessments of Two Groups
of Respondent on the Effects of Heightened Competition in terms of
aforecited variables. The z-computed was 0.001and z-critical value of
2.23 at level of significance of 0.01. Since theZ-computed is less than
value, therefore accept Ho.
3. Innovation that can be proposed to Minimize the Heightened
Competition to the Selected Food Stall Owners. In terms of location is
the expansion of the area, for the number of students is BCP needs a
bigger facility to accommodate a bigger population and for sanitation

always make the area clean and sanitize all the utensils to attract more
customers.
Conclusions
From the findings revealed, the following conclusions drawn:
1. The effect of heightened competition to the selected food stall
owners along BCP MV Campus were moderately effect as
assessed by the food stall owners and effect by the customers in
terms of the number of students, availability of foods, location,
affordability and sanitation.
2. There is no significant difference between the assessment of the
two groups of respondents on the Effects of Heightened
Competition to the Selected Food Stall Owners in terms of number
of students, availability of foods, location, affordability, and
sanitation.
3. Therewere recommendations forwarded such as always making
the area clean and sanitize all the utensils to attract more
customers in terms of sanitation.

Recommendations
Based on the conclusions drawn, the following recommendations
forwarded:
1. Continuous innovation in terms of number of students, availability
of foods, location, affordability and sanitation to lessen the
heightened competition to the food stall owners.
2. Food stall owners must improve the quality of their meals and
dishes. Promote their stall, introduce their identity and be
remarkable. They have to expand the area and set an additional
chairs and tables for the students. One of the most important is an
additional variety of foods
3. At the current time and situation people are health conscious, even
though they buy food outside they still wanted to make sure that
the food they ate are safe to eat. Cleanliness can get an
impression of safety to the customer and it means a lot especially
when the business is in the food industry. Food Stall Owners must
prioritize cleanliness in their everyday business for it will attract
more customers and results for a higher profit.

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APPENDIX A
Letter of Approval
January 25, 2018
Mr. Andrew U. Dela Cruz
Millionaires Village Campus, Quezon City
Dear Mr. Dela Cruz,

We, the student of Bestlink College of Business Administration are
presently conducting a research entitled “EFFECT OF HEIGHTENED
COMPETITION TO THE SELECTED FOOD STALL OWNERS ALONG
BESTLINK COLLEGE OF THE PHILIPPINES MV CAMPUS”. In this
regard, may we request your good office to enlighten us about our
research? We will be glad to hear from you at your convenient time.
Thank you very much for your kind consideration.
Sincerely yours,
Christian G. Abling
Gilbert C. Barrera
Jerry Mae O. Basibas
Kim M. Padilla
Maribel V. Pili
Noted by:
(signed)
Reynold R. Bangalisan. LPT, MRIEdr
Research Adviser
APPENDIX B
Survey Questionnaire
SURVEY QUESTIONNAIRE
Owners Customer
Part 1.Effect of heightened competition to the selected food stall

owners along Bestlink College of the Philippines MV-Campus.
Direction please put ( ∕ )on appropriate number on likert scale.
Rating Verbal Interpretation Symbol

5 Very highly effect VHE
4 Highly effect HE
3 Effect E
2 Moderately effect ME
1 Least effect LE
1.1 number of students
CRITERIA 5 4 3 2 1
It’s not accessible for all the customers
Delay accommodation with the orders
Chaotic when falling in line with the stall counter
There’s no enough space to accommodate the
customers
Reservation isn’t available
1.2 availability of foods
CRITERIA 5 4 3 2 1
Minimal variety of food menu provided
Unsatisfying taste of foods
Unavailability of drinks
Insufficient amount of food
Overall quality of meals is not provided
1.3 location
CRITERIA 5 4 3 2 1
Invisibility of the area
The area does not have the good ambiance
The stall area is inconvenient for customers
The stall area does not have enough space for
customer
The area has a terrible ventilation
1.4 affordability
CRITERIA 5 4 3 2 1
Price is not appropriate with the quality of foods
Price is not appropriate with the amount of food they
serve
Food’s price is not suitable for student’s budget
Price is not worthy with its taste
The price does not depends on its health value
1.5 sanitation
CRITERIA 5 4 3 2 1
They do not have strict cleanliness on preparing the
food
They don’t have proper cleaning and sanitationmethod
with their utensil
Store owner does not clean their area time-to-time
Employees doesn’t have their proper hygiene
They don’t store the food in a clean surface
Part 2 Innovation proposed to minimize the heightened competition

along Bestlink College of the Philippines Millionaire’s Campus.
2.1 Number of Students

__________________________________________________________
__________________________________________________________
_______________________
2.2 Availability of foods
__________________________________________________________
__________________________________________________________
_______________________
2.3 Location
__________________________________________________________
__________________________________________________________
_______________________
2.4 Affordability
__________________________________________________________
__________________________________________________________
_______________________
2.5 Sanitation
__________________________________________________________
__________________________________________________________
_______________________
Thank You.
APPENDIX C
Pictures/Documentation
Owners
Customers
Administration of Survey Questionnaire: February 4, 2019

APPENDIX D
Certificate of English Editing
CERTIFICATE OF ENGLISH EDITING
This is certify that the MARKETING RESEARCH entitled
EFFECTS OF HEIGHTENED COMPETITION TO THE SELECTED
FOOD STALL OWNERS ALONG BESTLINK COLLEGE
OF THE PHILIPPINES, MILLIONAIRE’S
VILLAGE CAMPUS, QUEZON CITY
Submitted by its authors
CHRISTIAN G. ABLING
GILBERT C. BARRERA
JERRY MAE O. BASIBAS
KIM M. PADILLA
MARIBEL V. PILI
has been edited for proper English language, grammar, punctuation,

and overall style. Neither the research contents nor the authors’ were
altered during the editing process.
REYNOLD R. BANGALISAN, LPT
Editor
Date: March 2019

APPENDIX E
Curriculum Vitae
ABLING,CHRISTIAN G.
#8f Cadaing St. Saint Martin TalipapaNovaliches

Quezon City
09488412936
christian018@yahoo.com
PERSONAL INFORMATION
Birth Date: February 22, 1996

Birth Place: Boac, Marinduque
Civil Status: Single
EDUCATIONAL BACKGROUND:
TERTIARY: Bachelorof Science in Business Administration

(2016-2020)
SECONDARY: Ismael Mathay Sr. High School
(2009-2014)
PRIMARY Placido Del Mundo Elementary
SEMINARS AND TRAINING ATTENDED

 BASIC APPLICATION SOFTWARE
Barangay Talipapa
May 03, 2010- May 21, 2010
1. YOUTH ENTREPRENEURSHIP SEMINAR
BCP campus, Millionaires Village Quezon City
March 15, 2016
 BUSINESS FAIR 2017
BCP campus, Millionaires Village Quezon city
May 13, 2017
CHRISTIAN G. ABLING
BARRERA, GILBERT C.
#4079 Sarah St. Purok 4 De Castro Valenzuela

City
guz2rin@gmail.com
Date of Birth:
Place of Birth:
Civil Status

(2016-2020)
SECONDARY: MapulangLupa National High School
(2009-2013)
PRIMARY: MapulangLupa Elementary Echool
(2004-2009)
 DEVELOPING THE ENTREPRENEUR IN YOU

Held at 5thFlr. Bestlink College of the Philippines, Millionaires
Campus, Quezon City, Philippines
May 11, 2017
GILBERT C. BARRERA
LAPASANDA, CRESHIELA A.
Rd. 4 UpnaCmpnd, kumunoy St. Brgy. Bagong

Silangan, Quezon City
crissalapasanda@yahoo.com
Date of Birth: October 15, 1992

Place of Birth: Bohol
Civil Status Single
EDUCATINAL BACKGROUND

(2016-2020)
SECONDARY: Sauyo High School
(2005-2009)
PRIMARY: SauyoElementary School
(2001-2009)

th
Held at 5 Flr. Bestlink College of the Philippines, Millionaires Campus, Quezon
City, Philippines
May 11, 2017
 MAXIMIZING EMPLOYMENT OPPURTUNITIES TOWARDS
ASEAN INTEGRATION
Held at Bestlink Gym, San Agustin, Novaliches, Quezon City
May 13, 2017
PADILLA, KIM M.
#53 Cherry Blossom St. Payatas A. Quezon City

padilla.khim26@yahoo.com
Date of Birth: January 21, 1997

Place of Birth: BayaoasUrbiztondoPangasinan

(2016-2020)
SECONDARY: Bayaoas Integrated School
(2009-2013)
PRIMARY: F.BenitezElementary School
(2003-2009)

 Globalization and the Challenges in the Business World for
the Future Entrepreneur
Held at BAYFRONT HOTEL and TERRACE HOTEL
February 22-23, 2018
May 11, 2017
KIM M. PADILLA
PILI , MARIBEL V.
#3075 M.H. DEL PILAR ST. PAG-ASA CAMARIN

CALOOCAN CITY
09453018356
maribelpili8@gmail.com
Date of Birth: December 7, 1995
Place of Birth: AgosBatoCamarines Sur

(2016-2020)
SECONDARY: Alternative Learning System (ALS A&E) Test
Flora A. Ylagan High School
(2013-2014)
PRIMARY: Agos Elementary School
(2008-2012)
 Globalization and the Challenges in the Business World for

the Future Entrepreneur
Held at BAYFRONT HOTEL and TERRACE HOTEL
February 22-23, 2018
May 11, 2017
MARIBEL V. PILI

Effect of Heightened Competition To The Selected Food Stall Owners

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BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION

EFFECTS OF HEIGHTENED COMPETITION TO THE

SELECTED FOOD STALL OWNERS AT BESTLINK

COLLEGE OF THE PHILIPPINES, MV CAMPUS

A Bachelor’s Marketing Research Study Presented

In the Faculty of Business Administration

Bestlink College of the Philippines

In Partial Fulfillment of the Requirement

For the Degree Bachelor of Science in

Business Administration Major in

The Bachelor’s Research entitled “THE EFFECTS OF

REYNOLD R. BANGALISAN, LPT, MRIEdr

Approved by the Committee on Oral Defense with grade of 97%

ANA MARIA M. DACUNO, MBA CHERRY JOYCE C. PATAL, MBA

Accepted and approved in partial fulfilment of the requirements for

RYAN M. IGNACIO, Ph. D

Date of Final Defense: March 22, 2019

Title: THE EFFECTS OF HEIGHTENED COMPETITION

TO THE SELECTED FOOD STALL OWNERS

ALONG BESTLINK COLLEGE OF THE

PHILIPPINES, MILLIONNAIRE’S VILLAGE

CAMPUS, QUEZON CITY

Researchers: Christian G. Abling

Adviser: Reynold R. Bangalisan, LPT, MRIErdr

Course: BACHELOR OF SCIENCE IN BUSINESS

ADMINISTRATION MAJOR IN MARKETING

Academic Year: 2018-2019

The presence of competition increases the market for everyone and it

is the station in which people or businesses are trying to be more

higher possibility of lower profit. In Bestlink College of the Philippines MV

population of BCP students. This circumstances results to the heightened

more profit ahead from the competitors.

The research method of design utilized in the study is quantitative

analysis. The participants of the study sampled of 25 Food Stall Owners

and 200 Customers to test the significant difference on the effects of

heightened competition to the food stall owners in terms of number of

student, availability of foods, location, affordability, and sanitation and

presentation using Ƶ-test at level of significant of margin of error 0.01%

with computed tabular value of 2.23.

The prominent findings of the study in terms of number of student,

availability of foods, location, affordability, and sanitation are moderately

effect; there is no significant difference between the assessments of two

groups of respondents on the effects of heightened competition to the

food stall owners along BCP-MV campus in terms of number of student,

availability of foods, location, affordability, and sanitation; and as

suggested that there’s a need of an innovation to minimize the heightened

competition to the food stall owners.

The result can be forwarded to an innovation such as when the food

utensils used in their stalls to attract more customers in terms of

to eat. Cleanliness can get of an impression of safety to the customer and

their stalls, introduce their identity and be remarkable. They have to

One of the most important is an additional variety of foods.

The researchers would like to extend their sincere gratitude to the

piece of work com to reality;

supporting upgrading all the facilities and services;

Dr. Charlie I. Cariño, BCPExecutive Vice President, Vice President

sincere concern in the academic welfare of the students and in the

maintenance of quality education in Bestlink College of the Philippines;

Engr. Diosdado T. Lleno, Vice President for Administration in

with the top management and the whole BCP family;

Mr. Reynold R. Bangalisan, our Research Adviser, for his guidance,

imparting his knowledge and expertise in thesis;

Dr. Ryan M. Ignacio, CBHM Dean/BSBA Program Head, for the