Road To Graduate

Saint James High School
Buenavista Agusan del Norte
________________________________________________________________________
Standards of Customers in Buying Fish in Buenavista Public

Market
Researchers:
Almonte, Ian Steve D.
Cabatingan, Christian Bhoy
Maestrado, Justine L.
Mendoza, Eujaney M.
Peligro, Karen G.
Salibungcogon, Rosenel M.
Sensis, Cristy Lou S.
Torregosa, Annabelle T.
September 12, 2018

________________________________________________________________________
APPROVAL SHEET
This Research paper entitled “Standards of Customers

in Buying Fish in Buenavista Public Market” prepared and
submitted by Ian Steve Almonte, Christian Bhoy Cabatingan,
Juatine Maestrado, Eujaney Mendoza, Karen Peligro, Rosenel
Salibungcogon, Cristy Lou Sensis, and Annabelle Torregosa
in partial fulfillment of the requirements for Practical
Research II, has been examined and approved for Oral
Examination.
NAME
Adviser
___________________________________________________________
___________
Approved in partial fulfillment of the requirements

for Practical Research by Oral Examination Committee on
______________________ with a grade of Passed.
NAME
Chairperson
NAME NAME
Panel Member Panel Member
___________________________________________________________
___________
Accepted in partial fulfilment of the requirement for

Practical Research.
Dr. Merly P. Abiva

School Principal
________________________________________________________________________
ABSTRACT
One of its important bases in choosing a commodity or

product is its standards. Standards are the distilled
wisdom of people in Specific commodity or product. Aside
from meats and vegetables, fish are one of the common good
preferred especially here in Buenavista where this place is
rich water resources so consumers have their preference in
terms of choosing the best fish.
In this research, the researchers focuses on how
customers chooses a fish based on their standards. Through
this research, other customers can have ideas on how they
will choose a commodity or product.
This study entitled “Standards of Customers in Buying
Fish in Buenavista Public Market” aims to know the most
preferred standard of customers in buying fish. Also, to
know what are their bases. This study used a qualitative
type particularly the descriptive method through a semi-
structured interview and is only limited here in Brgy. 3
Buenavista Public Market with 80 respondents aged 25 years
old and above.
The result shows that the most preferred basis of
customers is the freshness of fish among the other
preferences. Therefore the researchers concluded that
freshness of fish is the most preferred basis of the
Buenavistahanons where it can meet their satisfaction in
buying fish.
Hence, the result of this study, highly recommend
that fish vendors and future fish vendors should consider
the customers’ desired preferences. They must maintain the
________________________________________________________________________
cleanliness of their stalls and preserve the freshness of

fish. For the future researchers, they must widen the
information with regards to this study and take a deeper
understanding in regards to the standards of customers in
buying a fish.
________________________________________________________________________
ACKNOWLEDGEMENT
This research becomes a reality with the kind support

and help of many individuals. The researchers would like to
extend their sincere thanks to all of them.
Foremost, the researchers want to offer this

endeavour to God Almighty for the knowledge and wisdom He
bestowed upon them, the strength, peace of mind, hope and
good health in order to finish this research.
To the parents and families of the researchers, they

would like to express their deepest gratitude for the
encouragement and support not only financially but also
morally and emotionally, which helped them in completing
this paper.
To Ms. Michelanie Tagnipes, whose constant

motivation, reminders and guidance encouraged the
researchers to meet the deadline, and for analysing the
researchers’ raw data for a valid and more accurate study.
Thank you for sharing your knowledge and technical know-
how.
To Ms.Apple Miranda,whom become our first adviser in

this research,thank you for the remarks and comments you
had given every time you check for the improvement this
research.
To Ms. Christine Comiling, who stand as an adviser, the

researchers are highly indebted for guiding and helping
________________________________________________________________________
them in organizing and polishing the data and for imparting

her understanding and expertise towards this study.
To Dr. Merly P. Abiva, for approving the researchers’

permission to conduct the study outside the school
premises.
To the Respondents, for their time and cooperative

response in answering the questions honestly needed for the
study. To all individuals who contributed in their one way
or another for the completion of this research, a greatest
appreciation to all of you.
And most importantly, to the members of this

research, who willingly put their efforts, time and
dedication to conduct and finish this study.
________________________________________________________________________
TABLE OF CONTENTS
TITLE PAGE
TITLE PAGE i
APPROVAL SHEET ii
ABSTRACT iii
ACKNOWLEDGEMENT v
TABLE OF CONTENTS vii
LIST OF TABLES ix
LIST OF FIGURES x
CHAPTER
1 THE PROBLEM AND ITS SCOPE
Background of the Study 1
Review of Related Literature 3
Theoretical Framework 6
Conceptual Framework 7
Research Paradigm 7
Statement of the Problem 8
Significance of the Study 8
Scope and Limitations 8
Definition of Terms 9
2 METHODOLOGY
Research Design 10
Research Locale 10
Research Respondents 11
Research Instruments 11
________________________________________________________________________
Data Gathering Procedure 12

Statistical Tool 12
3 PRESENTATION, ANALYSIS and 13

INTERPRETATION OF DATA
4 SUMMARY OF FINDINGS, CONCLUSION 17

AND RECOMMENDATIONS
BIBLIOGRAPHY 19
APPENDICES
A Letter of Consent 20
B Survey Questionnaire 21
C Documentation 22
CURRICULUM VITAE 24
________________________________________________________________________
LIST OF TABLES
TABLE TITLE PAGE
1 Horizontal Bar Graph of Consumers’ 15

Bases in Choosing a Fish
2 Horizontal Bar Graph of Consumers’ 17
Bases in Examining a Fresh Fish
________________________________________________________________________
LIST OF FIGURE
FIGURE TITLE PAGE
1 Schematic Diagram 7
________________________________________________________________________
CHAPTER I
THE PROBLEM AND ITS SETTING
Introduction with Background of the study
In choosing a commodity, people think first the

quality and also the quantity, it is called standards.
Standards are what the customers picky on what commodity
they will buy. Through standards, they are able to choose
the product that would satisfy themselves.
As years go by, many establishments have arised. And

because of that, customers were confused in where they
should choose a commodity, and that caused the birth of
competition, competition of the suppliers to capture the
loyalty of the consumers
It is known that fish is one of the basic needs for

us to live, another one is, it is more healthier among
other meats such as chicken, and pork. In choosing a fish,
consumers have series of standards in order for them to
assure that they have got the satisfaction they need while
also ensuring the safety of the family from disease.
Fit for the budget, the freshness of the fish,

health benefits for diet, “suki”, well-known and trusted
vendor. These are just the standards of the consumers in
choosing commodity of fish. Usually high quality and low
price can trigger the decision-making of the consumers and
it can change their buying behavior to purchase fish. By
________________________________________________________________________
this behavior of every consumer it can lead to their

satisfaction and loyalty to the vendor if ever qualified to
the consumer’s standards.
To know more of the standards of the consumers, the

researchers roamed around the whole public market of
Buenavista to know the pulse of the society.
________________________________________________________________________
Review of Related Literature
In a world where most of the people are business-

minded and every product is bigger or better compared to
its competitors, consumers begun to face problems on to
whom his/her loyalty belongs. The standards of the consumer
is caused by their buying behavior (Ainsle and Rossi,1998).
Therefore both extrinsic and intrinsic factors must be
accounted when trying to differentiate a product from its
competitors. In these circumstances, brands can potentially
play many different roles in the consumer decision process
(Abdurrahman ISIK & Mehmet Fatih YASAR, 2015). (Romani et
al. 2012) shows that consumers' psychological, sociological
and economic processes are simultaneously involved in
choice behavior.
A broad variety of efforts and theories that attempt

to describe the factors which influence the consumers and
their behaviors when making purchasing decisions. The goal
of the investigation of consumer behavior is to discover
patterns of consumers' attitudes in their decision to buy
or to ignore a product. (Matsatsinis, Samaras, 2000).
Consumers’ preferences for products or brands arise from
the combination of many different factors. Some factors
come from features of the product itself (e.g., price,
durability), while others are attributes of consumers
themselves (e.g., goals, attitudes, discretionary income),
(Venkatraman, Clithero, Fitzsimons, and Huettel, 2012).
Another, Fornell (1992) pointed out those customers

satisfaction is the overall measurement of customer’s
________________________________________________________________________
experience. According to the 1509000 Quality Management

System (2001) that the satisfaction the customers have been
met because of the degree of customer’s awareness, and
acceptance of its services which includes product, quality,
price, and open hours.
According to the Center for the Study of Social

Policy (2007), it makes sense to involve and consult
customers when it comes to customer’s satisfaction
approaches. Customers' satisfaction is a highly variable
assessment that every individual makes based on the
information.
And also, consumer's preference explains how a

consumer ranks a collection over another. This definition
assumes that consumers rank goods and/or services by the
amount of satisfaction or utility afforded. However, there
are no single standards. Every consumer have different
preferences based on psychological factor like motivations
and also due to the environmental and situational forces.
As stated by the Science Direct (2014), customer

satisfaction is very important for logistics companies
seeking competitive advantage because they realize that if
they do not satisfy the expectation of customers, the
loyalty will be taken. Based on The Institute of Customer
Services (2017), service standards are important for
customers, potential customers, employees and management of
a business. They help to define what a customer can expect
and to remind management and employees of the challenge and
obligations that they face.
________________________________________________________________________
To sum it all, Laroche and Parsa (2000) found out that

the people decide to choose a product because of the
quality of goods and services being produced by the
producer and also they prefer instant satisfaction of their
taste buds.
________________________________________________________________________
Theoretical Framework
According to the Dissonance Theory, a person who

expected a high-quality product and receive a low-quality
product would recognize the disparity and experience a
cognitive dissonance (Cardozzo, 1965). That is the
disconfirmed expectations create a state of dissonance or a
psychological discomfort (Yi, 1990). According to this
theory, the existence of dissonance produces pressures for
its reduction, which could be achieved by adjusting the
perceived disparity. This theory holds that "post exposure
ratings are primarily a function of the expectation level
because the task of recognizing disconfirmation is believed
to psychologically uncomfortable. Thus consumers are
posited to perceptually distort-discrepant performance so
as to coincide with the prior expectation level" (Oliver,
1977, p.480). For instance, if a disparity exists between
product expectations and product performance, consumers may
have a psychological tension and try to reduce it by
changing their perception of the product (Yi, 1990).
Cardozzo argues that consumers may raise their evaluations
of those products when the cost of that product to the
individual is high.
As well as in the market, the consumer who received a

low-quality product that didn't meet their expectations, it
will result to dissonance between the customer standards
and the chosen commodity.
Due to inconstant change of price of the fish, consumers

expect that the quality of fish is depending on it, too, on
________________________________________________________________________
the price. When the price of fish is high, it is also

expected that those kind of fish is high-quality or in a
state of shortage. Also, when the price is low, the quality
of fish is low, the quality of fish is not high or there a
surplus.
So if dissonance would happen, customers try to restart

their mind and their perception on the commodity, so that
dissonance on their mind will be gone.
Conceptual Framework
Basically, it is normal for consumers to have choices

in buying, some may be thorough and they do have standards
to satisfy their needs.
And so, the researchers’ task is to dig out the
underlying standards in buying fish in terms of its quality
and among all the various standards which among to them are
most desired by the consumers.
Customer Standards
Buenavistahanon
in Buying Fish in
Consumers
Terms of Quality
Figure 1.Schematic Diagram

________________________________________________________________________
Statement of the Problem
This research aims to identify and classify the

preferences of consumers in selecting where to purchase
fishes in terms of many lined stalls.
These would answer the following:
1. What are the bases of the consumers in choosing

stall in buying fish in terms of quality?
2. Which among the given standards are most

preferred by customers in buying fish?
Scope and Limitation
This research is limited only on the assessment

of the Standards of Customers in Buying Fish in Buenavista
Public Market, Brgy. 3, Buenavista, Agusan del Norte,
Philippines through a survey-interview method of at least
80 respondents aged 25 years old and above.
Significance of the Study
This study is about the standards of consumers in

choosing where to buy fish in terms of Stall Volume in
Buenavista Public Market. In relation to consumers’
standards, vital results of this research could be highly
significant and beneficial specifically to the following:
________________________________________________________________________
Customers -The significance of standards in choosing a

quality fish.
Vendors -This will help them in a way that they will

already know what the common standards of quality fish are.
Succeeding Researchers -This will serve as their guide if

they will have a research relevant.
Definition of Terms
Stall volume -Is the number of stall in the market. A

stand, booth, table or compartment for the fish (product),
and to minimize the space in the market.
Consumers’ Standards- Customers expectation in purchasing

a product or service that can lead to their satisfaction.
Customer standards is their basis in choosing the best
fish. Meeting the customers standards can affect their
buying behavior to repeat purchase intention on the
product.
Consumer Buying Behavior- The attitudes, preference,

standards and decision making of consumers. Their buying
behavior is based on their experience in many years of
choosing a high quality fish in the market industry.
Commodity- A good or product that will be sold to customers

________________________________________________________________________
CHAPTER II
RESEARCH METHODOLOGY
In this chapter, the research methodology contains the

research design, locale, respondents, instrument, data-
gathering procedure, and statistical treatment
Research Design
The design of the study is qualitative type particularly

the descriptive method. The data collection will be
gathered through a semi-structured interview to the market
goers in Public Market of Buenavista, Agusan del Norte. The
data collected will be analyzed through frequency
distribution and percentage.
The research design will be the tool to find what is the

most preferred answer among all the choices during the
interview. Also, in order to distinguish what they prefer
the most in choosing a valuable commodity, if they prefer
more on quality that quantity and if they are satisfied or
dissatisfied with their chosen product.
Research Locale
This study will be conducted at Buenavista Public

Market in Brgy. 3, Buenavista, Agusan del Norte. This is
where the competition among different stalls and vendor
happened especially during Sundays.
________________________________________________________________________
Research Respondents
In this study, the researchers randomly selected 30

consumers aged 25 years old and above who are in the act of
buying and who are more knowledgeable in choosing a
commodity.
Research Instrument
In this study, the researchers used the semi-

structured type of interview method in which the
researchers will provide questions that will be asked upon
the time of interview. Other questions have choices so that
it will be easy for them to give answer, if their answer is
not on the choices, they are free to give other answers.
Another, researchers are also open for further explanations
on their chosen answer. More so, a voice recorder will be
used to record the interview.
In addition to this study, the researchers will ask

permission to the respondents to conduct an interview as it
will take their time, and also, it might not sound
disrespectful to the respondents who are usually elder than
the researchers.
________________________________________________________________________
Data Gathering Procedure
After the validation of the questions, gathering of data

follows. In gathering data, the researchers used interview method
in which the questions will be asked to the respondents in order
to gather relevant data.
After the respondents answered the questions, they

were checked tallied and analysed.
Statistical Treatment
After collecting the data need for the study, the

researchers will be tabulating and analyzing the gathered
data by the use of statistical tools. The following are the
statistical tools that will be used:
1. Frequency Distribution
In this method, a table that displays the

frequency of various outcomes in a sample is presented. So,
the researchers will collect all the data, specifically the
answers of the respondents in the said interview and will
sort all the same answers on the table.
2. Percentage
All the same answers given by the respondents

will be tallied, counted, and will be converted into how
many percent are the common answers of the respondents to
the total number of variables.
________________________________________________________________________
CHAPTER III
RESULTS AND ANALYSIS
In this chapter, the results are presented,

analysed, and interpreted in sequence based on the problem
of the study.
Bases in Buying Fish

Health
Benefits
Kind of
Fish
Appearance
Trusted Bases in
Buying
Vendor
Fish
Price
Freshness
0 20 40 60 80
Table 1: Horizontal Bar Graph of Consumers’ Bases in

Choosing a Fish
The researchers analyzed the data, wherein each of

the questions had been answered regarding as to what are
their bases in buying fish. As shown in Figure 2,
customers’ most preferred basis are as follows; freshness
of the fish wherein it has a total of 74 out of 80
respondents (92.5%), price having a total of 9 out of 80
________________________________________________________________________
(11.25%), trusted vendor which has a total of 6 out of 80

(7.5%), appearance having a total of 4 out of 80 (5%),
kinds of fish which has 3 out of 80 (3.75%) and lastly is
the health benefits having a total of 2 out of 80
respondents (2.5%). Therefore, freshness was the most
preferred basis in buying fish among all of the 80
respondents.
According to K.A, Abbas et.al.(2008) freshness of

fish in most markets was found to be the significant
quality parameter. The state of fish freshness was assessed
by various methods but most of them were costly, time-
consuming.
Basically, freshness should be the top preference of

every consumer when buying fish. Though time-consuming and
quite costly, but the satisfaction when consumed was
guaranteed. Another, if customers would buy spoiled fish,
they are also risking the health of their family.
According to a proponent named Bremner and

Sakaguchi(2000), among all the previous factors that
described the quality of fish, freshness, together with
safety, are the most fundamental basis in buying fish. The
state of freshness can be described by a variety of
definite properties of the fish which can be assessed by
various indicators.
________________________________________________________________________
Bases on Examining Fish Freshness

Still
Moving
Appearance
Smooth
Scales Bases on
Examining a
Firm Fish
Stomach
Clear Eyes
Red Gills
0 10 20 30 40 50
Table 2: Horizontal Bar Graph of Consumers’ Bases in

Examining a Fresh Fish
For figure 3, the researchers analysed the data

wherein respondents answered the question on how will they
examined if the fish is still fresh. Out of the given
answers of the respondents, examining the fish’s eyes has
the highest percentage in determining the freshness of the
fish in which 45 out of 80 respondents answered (56.25%),
followed by examining of the gills in which 43 out of 80
respondents answered (53.75%), firmness of the fish’
stomach that 20 out 80 answered (25%), the smoothness of
the fish’ scales in which 14 out of 80 respondents (17.5%),
examining of fish’ appearance that 6 out of 80 respondents
answered (7.5%), and last is the examining of fish if it is
________________________________________________________________________
moving in which only 1 out 80 respondents (1.25%) were the

least bases in examining the freshness of the fish.
Considering all the developments in instrumental

methods that have occurred in the last decade, sensory
methods remain the most satisfactory way of assessing the
freshness of fish and fishery products. Objectives seafood
sensory tests, based on the certain attribute of a raw fish
(Skin ,eyes ,gills ,texture ,etc.), are the most commonly
used methods for quality assessment of raw whole fish in
the inspection service and fishing industry (Martinsdottir
et al.,2009)
According to K.A, Abbas ,et.al.(2008) sensory

evaluation is define as the scientific discipline used to
evoke, measure, analysed and interpret characteristics of
food as perceived by the senses of sight, smell, taste,
touch and hearing.
Freshness can be explained to some extent by some

objective sensory, (bio) chemical, microbial and physical
parameters and can therefore be define as an objective
attribute which must show normal odour, flavor, appearance
and texture characteristics of the species to be used for
samples. The human senses play a fundamental role in this
assessment, which we call sensorial evaluation.
________________________________________________________________________
Chapter IV
Summary, Conclusion and Recommendation
Summary of Findings
This study “Customers’ Standard in Buying Fish in

Buenavista Public Market” aims to determine the underlying
standards of Buenavistahanon Consumers.
In order to get their insights, the researchers used

qualitative design particularly semi-structured interview
method. Eighty (80) consumers who are in the act of buying
were chosen as the respondents and questioned randomly.
Before asking their insights, they were given a letter of
consent as a sign of respect and formality. They are also
rest assured that data given by them will surely be
exclusive for research purposes.
After analysing the data collected, the research

findings revealed that there are numbers of preference of
consumers and there are also commonalities in their
answers.
Hence, the result shows that among all the

preferences, freshness is the most preferred basis of the
customers in buying fish.
________________________________________________________________________
Conclusion
Based on the analysis and findings of the data, the

researchers then concluded that freshness of the fish is
the highest common answer among all the given standards and
is the most preferred of Buenavistahanons where it can meet
their satisfaction in buying fish
Recommendation
After conducting this study, the researcher strongly

recommends the following:
Fish vendors and future fish vendors. In order to have a

growth in their business, they should always consider the
customers’ standard. They must maintain cleanliness of the
stall and preserve the freshness of the fish. Vendors must
show well manner so that customers will get their loyalty.
Future researchers. They must do further research about the

Standards of Customers in terms of Buying fish. They must
dig out more information in line with this study. They must
find out more about the basis of the consumers’ and take
broad understanding towards to this study.
________________________________________________________________________
Bibliography
Ainslie, A., & Rossi, P. E. (1998). Similarities in Choice

Behavior Across Product Categories. Marketing Science,
17(2), pp.91-106. Date access: November 22, 2017
Abdurrahman ISIK* , Mehmet Fatih YASAR**. (2015). Effects

of Brand on Consumer Preferences: A study in
Turkmenistan. Eurasian Journal of Business and
Economics 2015, 8(16), 139-150. DOI:
10.17015/ejbe.2015.016.08. Date access: November
22,2017
Romani, S., Grappi, S., & Dalli, D.(2012). Emotions That

Drive Consumers Away from Brands: Measuring Negative
Emotions Toward Brands and Their Behavioral Effects.
International Journal of Research in Marketing, 29(1),
55-67.
http://dx.doi.org/10.1016/j.ijresmar.2011.07.001. Date
access: November 23, 2017
Matsatsinis, N. F., & Samaras, A. P. (2000). Brand Choice
Model Selection Based on Consumers’ Multicriteria
Preferences and Experts’ Knowledge. Computers &
Operations Research, 27(7-8), 689-707.
http://dx.doi.org/10.1016/S0305-0548(99)00114-8. Date
access: November 23,2017
Venkatraman, V., Clithero, J. A., Fitzsimons, G. J., &
Huettel, S. A. (2012). New Scanner Data for Brand
Marketers: How Neuroscience Can Help Better Understand
Differences in Brand Preferences. Journal of Consumer
Psychology, 22(1), 143-153.
http://dx.doi.org/10.1016/j.jcps.2011.11.008. Date
access: November 23, 2017
C. Fornell. (1992). ( “A national customer satisfaction
barometer: The Swedish experience,” Journal of
Marketing, vol. 56, no. 1, pp. 6-21, Jan. 1992. Date
acces: November 23, 2017
Center for Study of Social Policy. (February 2017).
Improving Quality and Access to Services and Supports
Vulnetable Neighborhoods. p 7. Date access: November
23, 2017
________________________________________________________________________
Shiau Pei Shih, et. al.(March 2015).The Study of Consumers

Buying and Consumer Satisfaction in Beverages Industry
In Tainan, Taiwan. Date access: November 23, 2017
Laroche and Parsa(2000).Brand Management and Hospitality:
An Empirical Test of the Brisoux-Laroche Model.journal
of Hospitality and Tourism, 24, 199222.date access:
November 24,2017
Cardozo(1965).An Experimental study of customer effort,
expectation, and satisfaction, journal of marketing
research,2(8),244-249. Date access: November 24, 2017
Oliver, L. R. (1977). Effect of expectation and
disconfirmation on post exposure product evaluations:
an alternative interpretation, Journal of Applied
Psychology, 62(4), 480-486. Date access: November 24,
2017
Yi,Y. (1990). A critical review of customer satisfaction,
in review of marketing, AMA, pp. 68-123. Date access:
November 24, 2011
K. A. Abbas, et. al.(2008)A Review on Correlations
between Fish Freshness and pH during Cold Storage.
Date access: August 15,2018
________________________________________________________________________
APPENDIX (A)
July 5, 2018
Merly P. Abiva Ph.D.

School Principal
Curato Street, Baranggay 5, Buenavista, Agusan del Norte
Maam:
A pleasant day!
We, the researchers of Grade 12 ABM strand currently
working on a study entitled “Standards of Customers in
Buying Fish in Buenavista Public Market”
Affixed to this letter is the survey questionnaire. The
survey would only last in about 10-15 minutes every person
and their participation to this matter is voluntary and not
forced. The data will be collected will be kept exclusive
only for research purposes.
Your approval to this consent will be a delightment to us.
Thank you and God speed.
Respectfully yours,
Group 4 ABM Researchers of Prophet Micah
Noted by:
CHRISTINE C. COMILING
Research Adviser Approved by:
MERLY P. ABIVA, Ph.D.
School Principal
________________________________________________________________________
APPENDIX B
1. How often do you buy fish?
Everyday Once a week Twice a month
2. What are your bases in buying fish? Please enumerate.
Follow up questions
How do you examine the fish is still fresh?
How well are you assured that your "suki" always sell quality
fish?
3. If your budget is just limited, what would you prefer?
Costly, but is a high quality fish even though the

quantity is small
Cheap, but not high quality but you can buy a bigger
quantity
4. Does the appearance of stall affects your decision making?
Yes No
Follow up question:
Why or why not?
5. Does the sales talk affect your decision in buying fish?
Yes No
Follow up question:
Why or why not?

________________________________________________________________________

Road To Graduate

Transféré par

Informations du document

Titre original

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Road To Graduate

Transféré par

Droits d'auteur :

Formats disponibles

Saint James High School

Buenavista Agusan del Norte

Standards of Customers in Buying Fish in Buenavista Public

Almonte, Ian Steve D.

Cabatingan, Christian Bhoy

Sensis, Cristy Lou S.

September 12, 2018

This Research paper entitled “Standards of Customers

Approved in partial fulfillment of the requirements

Accepted in partial fulfilment of the requirement for

Dr. Merly P. Abiva

One of its important bases in choosing a commodity or

cleanliness of their stalls and preserve the freshness of

This research becomes a reality with the kind support

Foremost, the researchers want to offer this

To the parents and families of the researchers, they

To Ms. Michelanie Tagnipes, whose constant

To Ms.Apple Miranda,whom become our first adviser in

To Ms. Christine Comiling, who stand as an adviser, the

them in organizing and polishing the data and for imparting

To Dr. Merly P. Abiva, for approving the researchers’

To the Respondents, for their time and cooperative

And most importantly, to the members of this

Data Gathering Procedure 12

3 PRESENTATION, ANALYSIS and 13

4 SUMMARY OF FINDINGS, CONCLUSION 17

TABLE TITLE PAGE

1 Horizontal Bar Graph of Consumers’ 15

FIGURE TITLE PAGE

THE PROBLEM AND ITS SETTING

Introduction with Background of the study

In choosing a commodity, people think first the

As years go by, many establishments have arised. And

It is known that fish is one of the basic needs for

Fit for the budget, the freshness of the fish,

this behavior of every consumer it can lead to their

To know more of the standards of the consumers, the

Review of Related Literature

In a world where most of the people are business-

A broad variety of efforts and theories that attempt

Another, Fornell (1992) pointed out those customers

experience. According to the 1509000 Quality Management

According to the Center for the Study of Social

And also, consumer's preference explains how a

As stated by the Science Direct (2014), customer

To sum it all, Laroche and Parsa (2000) found out that

According to the Dissonance Theory, a person who

As well as in the market, the consumer who received a

Due to inconstant change of price of the fish, consumers

the price. When the price of fish is high, it is also

So if dissonance would happen, customers try to restart

Basically, it is normal for consumers to have choices

Figure 1.Schematic Diagram

Statement of the Problem

This research aims to identify and classify the

These would answer the following:

1. What are the bases of the consumers in choosing

2. Which among the given standards are most

Scope and Limitation

This research is limited only on the assessment

Significance of the Study

This study is about the standards of consumers in

Customers -The significance of standards in choosing a