Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

In this chapter, the data gathered were presented in textual

and tabular form, and analysed and interpreted based on the

results of the computations.

Socio-Economic Profile of the Students

Table 1 shows the socio-economic profile of the Grade 12

Accountancy, Business and Management students of University of

Eastern Philippines. In terms of sex, the number of female

respondents was 38 earning a percentage of 84, and 7 or 16% was

male. It has been found out that the population of the female

respondents dominated the male respondents. It implies that

females are more likely to consume street foods and less

concerned about their health than males. It contradicts the

study of Prattala et al., (2006) which states that men are more

likely to consume street foods than females.

It also shows the respondents’ profile according to their

age. The findings revealed that 2 or 4% belonged to the age group

of 19 – 20 years old and 43 or 96% belonged to the age group

of 17 – 18 years old. It was found out that the majority of the

age of the respondents belonged to the age group of 17 – 18 years

old, depicting that younger students are more attracted to

 54

street foods than those who are aged. The findings support the

study of James (2013) that younger people are more likely to

consume street foods than aged people.

It also shows the respondents’ profile according to their

allowance in a week. The findings revealed that 15 or 33.33%

of the respondents have an allowance in a week of below P500,

27 or 60% have an allowance in a week of P501 – P1,000 , 1 or

2.22% of the respondents have an allowance of P1,001 – P1,500

in a week and 2 or 4.44% of the respondents have an allowance

of P1,501 – P2,000 in a week. Thus, it was found out that the

majority of the respondents has an allowance of P501 – P1, 000

in a week. Therefore it implies that most of the students have

the capacity to buy nutritious and expensive foods yet they

stick to street foods for the purpose of practicality. It was

in contrast with the study of Kiwoong Cho, Sanghyun Park and

Nami Joo, which states that the students’ weekly allowance, for

those who most frequently bought street foods, were 10,000 –

15,000 or 40,000 – 60,000 monthly1.

1
Cho, Kiwoong, et. Al (2010). Study on a model of street vended food choices by Korean high school
students. Retrieved on February 26, 2018. Retrieved from
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3221835. article
 55

Table 1
Socio-economic profile of the Grade 12 Accountancy, Business
and Management Students
Sex Frequency Percentage

Male 7 16%

Female 38 84%

Total 45 100%

Age Frequency Percentage

17 – 18 yrs. old 43 96%

19 – 20 yrs. old 2 4%

Total 45 100%

Allowance in a week Frequency Percentage

Below P500 15 33.33%

P501 – P1000 27 60%

P1001 - P1,500 1 2.22%

P1501 – P2,000 2 4.44%

Total 45 100%

Socio-Economic Profile of the Street Food Vendors

Table 2 shows the socio-economic profile of the street food

vendors in University of Eastern Philippines. In terms of sex,

the number of female respondents was 3 earning a percentage of

38, and 5 or 62% was male. It has been found out that the

population of the male respondents dominated the female

respondents. It implies that males are more into street food

vending business than those of females. The findings support

 56

the study conducted by Cortese et al., (2015) that male

population of the respondents are more than female respondent

who are into street food vending business.

It also shows the respondents’ profile according to their

age. The findings revealed that 2 or 25% belonged to the age

group of 27 - 32 years old, 2 or 25% belonged to the age group

of 33 – 38 years old, and 4 or 50% belonged to the age group

of 39 years old and above. It was found out that the majority

of the age of the respondents belonged to the age group of 39

years old and above, which implies that older people are more

inclined to street food vending business than those who are

young. It also agrees with the study of Cortese et al., (2015)

which states that the respondents age 39 and above are more into

street food vending business.

It also shows the respondents’ profile in terms of the number

of years they have hustled in street food vending business. The

findings revealed that 2 or 25% of the respondents are more than

3 to 4 years in the street food vending business, 3 or 38% of

the respondents were already 5 years and above in the street

food vending business, 1 or 12.5% were less than 1 year in the

business, also 1 or 12.5% were more than 2 years to 3 years,

and 1 or 12.5% were also more than 4 years to 5 years in street

food vending business. It has been found out that majority of

 57

the street food vendors were already 5 years and above in the

street food vending business. This denotes that even if street

food vending is a small type of business, a lot of vendors still

remain to this because it will still give profit to satisfy the

needs and wants of their families. This supports the study

entitled “Sustainable Development of Street Food Vendors along

Pabayo Street, Cagayan De Oro City”, states that most of their

respondents sells street food for 5 years and more. Also the

business is said to be profitable if it stays in the field for

5 years or more. This is the basis of some business experts to

call a certain business profitable.

It also shows the respondent’s profile in terms of monthly

income. The findings revealed that 2 or 25% of the respondents

has a monthly income of P9, 000 and above, 3 or 37.5% of the

respondents has a monthly income of P3, 000 – P4, 999 and also

3 or 37.5% of the respondents earns a monthly income of less

than P3, 000. It was found out that the majority of the

respondents earns a monthly income of both P3, 000 – P4, 999

and less than P3, 000. It implies that even if some of them were

already old in this kind of business, the profit they are earning

stays the same and are not enough to support the basic

commodities of their families. It contradicts with the study

of Dipuelo and Okuneye (2016) that “the profit they’ve received

 58

from selling street food is a big help for them to be able to

buy and pay their basic commodities.”

Table 2.
Socio-Economic Profile of the Street Food Vendors in University
of Eastern Philippines
Sex Frequency Percentage
Male 5 62%
Female 3 38
Total 8 100%
Age Frequency Percentage
27 - 32 yrs. old 2 25%
33 – 38 yrs. old 2 25%
39 yrs. old and above 4 50%
Total 8 100%
Number of years in Frequency Percentage
business
Less than 1 yr 1 12.5%
More than 2 years to 3 1 12.5%
years
More than 3 years to 4 2 25%%
years
More than 4 years to 5 1 12.5%
years
5 years and above 3 38
Total 45 100%
Monthly Income Frequency Percentage
Less than 3,000 3 37.5%
3,000 – 4, 999 3 37.5%
9,000 and above 2 25%
Total 8 100%

Street Foods Sold in University of Eastern Philippines

Table 3 shows the street foods sold by vendors inside

University of Eastern Philippines. Kwek kwek, fishball, kikiam,

cheese stick, dynamite, hotdog in lumpia wrapper and bevarages

got 4 earning a percentage of 50%, 3 or 37.5% were hotdog tidbits

and pancake, 2 or 25% was turon, and mani, rabadaba, Japanese

 59

cake and shake only got 1 or 12.5%. It was found out that kwek

kwek, fishball, kikiam, cheese stick, dynamite, hotdog in

lumpia wrapper and beverages were the most common street foods

sold inside the University of Eastern Philippines. It implies

that street food vendors sells products that are most common

to the consumers to get a lot of customers. This was contrary

to the study of Buted et al., (2014) that the most common street

food sold was fishball followed by kikiam and kwek kwek.

Table 3
Street Foods Sold in University of Eastern Philippines
Street Foods Sold Frequency Percentage
Kwek kwek 4 50%
Fishball 4 50%
Kikiam 4 50%
Cheese stick 4 50%
Dynamite 4 50%
Hotdog in lumpia 4 50%
wrapper
Hotdog tidbits 3 37.5%
Turon 2 25%
Others:
Pancake 3 37.5%
Mani 1 25%
Beverages 4 50%
Rabadaba 1 12.5%
Japanese Cake 1 12.5%
Shake 1 12.5%

Street Foods Bought by the Grade 12 Accountancy, Business and

Management Students in University of Eastern Philippines

Table 4 shows the street foods bought by the students inside

the University of Eastern Philippines. Kwek kwek got 30 earning

an average of 67%, fishball and cheese stick got 27 or 60%,

 60

kikiam got 26 or 58%, turon got 24 or 53%, hotdog in lumpia

wrapper got 13 or 39%, hotdog tidbits got 8 or 18%, dynamite

got 7 or 16%, pan cake got 3 or 7% and mani got 1 or 2% and mani.

It has been found that majority of the respondents bought kwek

kwek to the street food vendors in the university. It implies

that students’ most favourite and common street food is kwek

kwek. This was contrary to the study of Buted et al., (2014)

that the most common street food bought by the customers was

fishball followed by kikiam and kwek kwek.

Table 4
Street Foods Bought by the Grade 12 Accountancy, Business and
Management students of University of Eastern Philippines
Street Foods Bought Frequency Percentage
Kwek kwek 30 67%
Fishball 27 60%
Kikiam 26 58%
Cheese stick 27 60%
Dynamite 7 16%
Hotdog in lumpia 13 29%
wrapper
Hotdog tidbits 8 18%
Turon 24 53%
Pancake 3 7%
Mani 1 2%

Sanitation Practices Done by the Street Food Vendors

Table 5 shows the sanitation practices done by the street

food vendors. It was clearly found out that the statement number

5 which states that the street food vendors Provide spoons or

tongs so hands do not touch food directly got the highest mean
 61

of 4.625, which implies that the street food vendors provide

tongs for the different street foods to avoid direct contact

of dirt from hands of the customers to the foods. It was also

found out that the statement number 3 which states that Using

hairnets, gloves and apron got the lowest mean of 1.38, which

implies that the street food vendors does not use apron, gloves

and hairnet when making or preparing products and also when

selling it to the students. This agrees to the study of Quiliope

et al., (2016) which states that majority of the vendors (77.4%)

use tongs, fork, spoon in serving. And findings showed that

majority (80.6%) of the vendors do not consider covering their

hair during preparation, do not use apron. It also got a grand

mean of 3.788 and was interpreted as high practice. This implies

that street food vendors were executing, not all, but most of

the different sanitation practices. This contradicts the study

of Buted and Ylagan (2016) which states that street foods

vendors often practices food sanitation in preparing street

foods.
 62

Table 5
Sanitation Practices by Street Food Vendors
Sanitation Practices Average Rank Interpretation
1. Provide spoons or 4.625 1 Highly Practice
tongs so hands do
not touch food
directly.
2. Areas are 4.5 2 Highly Practice
generally clean
and orderly, free
from odor
3. Separation of 4.125 3 High Practice
cook foods and
raw foods.
4. The working area 4 4.5 High Practice
is clean.
5. The utensils used 4 4.5 High Practice
are clean
6. Maintaining the 4 4.5 High Practice
cleanliness of
grilled pan and
making sure it’s
not greasy and
free from stain
causing of coal.
7. Trash containers 3.875 7 High Practice
are clean on the
outside
8. All containers 3.75 8 High Practice
have tight
fitting covers
9. Previously held 3.625 9 High Practice
food on top of
freshly cooked
food.
10. Using hairnets, 1.38 10 Least Practice
gloves and apron.
Grand Mean 3.788 High Practice

Sanitation Practices of Street Food Vendors as Perceived by the

Students
 63

Table 6 shows the sanitation practices done by the street

food vendors as perceived by the grade 12 Accountancy, Business

and Management students of University of Eastern Philippines.

It has been found that the statement number 5 which states that

the street food vendors Provide spoons or tongs so hands do not

touch food directly got the highest mean of 4.07 and an

interpretation of high aware, which implies that the students

observe and high aware that the street food vendors provide

tongs for the different street foods to avoid direct contact

of dirt from hands of the customers to the foods. It was also

found that the statement number 3 which states that Using

hairnets, gloves and apron got the lowest mean of 2.73 and an

interpretation of less aware, which implies that the students

believe and less aware that the street food vendors were using

hairnets, gloves and apron which may possibly cause

contamination of falling hair or any dirt or bacteria coming

from the hands of the vendors. It also got a grand mean of 3.387

which was interpreted as moderately aware. It implies that

students were moderately aware that street food vendors were

executing all the proper sanitation practices in preparing and

selling street foods. This was contrary to the study of Buted

et al., (2014) which states that Provide spoons or tongs so hands

do not touch food directly was ranked 4. While it is in lined

or agrees with the study of Buted et al.(2014) where using

 64

hairnets, gloves and apron was ranked 10. Also, it contradicts

the study of Buted and Ylagan(2016)which states that the

students agree and high aware that street food vendors were

executing different sanitation practices in preparing and

selling street foods.

Table 6
Sanitation Practices as Perceived by the Students
Sanitation Practices Average Rank Interpretation
1. Provide spoons 4.07 1 High Aware
or tongs so
hands do not
touch food
directly.
2. Maintaining the 3.78 2 High Aware
cleanliness of
grilled pan and
making sure it’s
not greasy and
free from stain
causing of coal.
3. Separation of 3.76 3 High Aware
cook foods and
raw foods.
4. The working area 3.64 4 High Aware
is clean.
5. The utensils 3.49 5 High Aware
used are clean
6. Previously held 3.47 6 High Aware
food on top of
freshly cooked
food.
7. Trash 3.31 7 Moderately Aware
containers are
clean on the
outside
8. All containers 3.29 8 Moderately Aware
have tight
fitting covers
9. Areas are 2.73 9 Moderately Aware
generally clean
and orderly,
 65

free from odor

10. Using 2.33 10 Less Aware
hairnets,
gloves and
apron.
Grand Mean 3.387 Moderately Aware
Importance of Hygiene

According to the response of the Grade-12 ABM students

relating to the importance of hygiene are all implying to have

a healthy lifestyle, maintain good health and to avoid sickness

or any diseases that may affect the customers’ health. It is

important to have a good hygiene in preparing the food products

to be able to avoid germs and bacteria that causes sickness.

Safety is the main concern of the respondents in terms of

patronizing food products to have a healthy life style.

Table 7 shows the importance of hygiene according to the

respondents. Student’s response got a mean of 4.93 which was

interpreted as hygiene is highly important and street food

vendors’ response got a weighted mean of 5 which was also

interpreted as highly important. The result revealed that for

both respondents hygiene is highly important in street food

vending business. This implies that both respondents were aware

that hygiene is highly important when preparing street foods

and also in selling these kind of products.

Table 7
Importance of Hygiene
 66

Respondents Weighted Mean Interpretation

Students 4.93 Highly Important
Street Food Vendors 5 Highly Important

Supporting answers:

Hygiene is important to avoid sickness that can be found in

handling food products and also other diseases. Some of the

respondents answered, that hygiene is important for the

customers to think that the food they provide/ prepare are clean

and safe and observing good hygiene provides good impression

for the customers to encourage other customers to buy the

product. The answer support the study of Cortese et al. entitled

“Food Safety and Hygiene Practices of Vendors During the Chain

of Street Food Production in Florianopolis, Brazil" that the

street vendors and hygiene practices used in critical points

of food production for products sold.

In terms of the importance of hand washing before the vendors

serve the street foods, most of the students answered that hand

washing is important to make sure the cleanliness and safeness

of the food they are serving. To avoid contamination, spoilage

or any bacteria that may get into the food. To provide customers

the assurance of their safety, one of the respondents answered

that there are different types of customers and some of them

are always concern in terms of hygiene therefore, vendors should

 67

always be concerned with the proper hygiene before they serve

their customers in order to gain profit or good image from the

consumers. This support the report of Abdussalam entitled

Essential Safety Requirements for Street Vended Foods" that hand

should be safe to become hygienic.

In terms of the response of the street food vendors relating

to the importance of hand washing in preparing the street foods,

most of the respondents answered that hand washing is important

before and after the vendors start operating and selling,

preparing the foods and handling the equipment and utensil they

used in the preparation of food to avoid food contamination that

might result to the customers. Hand washing is also important

during every activities of the vendors. It contradicts to the

study that was conducted by Cortese et al. entitled “Food Safety

and Hygiene Practices of Vendors During the Chain of Street Food

Production in Florianopolis, Brazil" that some of the street

vendors did not wash their hands at all.

In terms of the hygiene for the preparation of street foods,

majority of the respondents answered that hygiene is important

for the foods or products are sold or eaten by the consumers.

There are customers that are very picky and sensitive and only

concerns with the neatness of the business, if the appearance

of the business was not clean, it might not attract customers

to come to the business or to buy the products. Also, if the

 68

product comes from "unhygienic place" it might cause sickness

to the customers that can affect the business. According one

of the respondent "business should always be clean so that the

business will be profitable". The answer support the study of

Cortese et al. entitled “Food Safety and Hygiene Practices of

Vendors During the Chain of Street Food Production in

Florianopolis, Brazil" that the street vendors and hygiene

practices used in critical points of food production for products

sold.

In terms of the things the vendors do in keeping the stall

clean, most of the respondents answered that in keeping the stall

clean the vendors always clean the utensils and/or equipment

before and after they open the business and after they close

the business. Washing the utensils and constantly wiping the

stall is the common cleaning activity during the selling of the

vendors. And also maintaining the cleanliness of the stall every

day. It support the study of FAO (2017) that the area where the

stall is located and immediate surroundings should be easily

cleaned and capable of withstanding repeated washing and

scrubbing.
 69

Test of Difference of the Sanitation Practices of Street Food

Vendors and the Perception of the Grade 12 Accountancy, Business

and Management Students of the University Of Eastern Philippines

To test the difference of sanitation practices of street

food vendors and the perception of the grade 12 accountancy,

business and management students of the University of Eastern

Philippines, z test was employed. Overall test shown in Table

8 resulted to z value of 2.03319 with a 10% margin of error.

Since the computed z value is out of the range or bracket of

the z critical value of ±1.2816 therefore the null hypothesis

is rejected. This findings means that there is a significant

difference between the sanitation practices of street food

vendors and the perception of the grade 12 Accountancy, Business

and Management students of University of Eastern Philippines.

Table 8
Significant Difference between Sanitation Practices of the
Street Food Vendors and the Perception of Grade 12 Accountancy,
Business and Management Students
 70

Z Value Z Critical Interpretation

-2.03319 -1.2816 Significant