Chapter 3 - Methodology 2-11-16

8/16/2019 Chapter 3 - Methodology 2-11-16

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METHODOLOGY

Presented in this chapter are the research design, sources of data, participants of the

study, sampling techniques, data to be gathered, research instrument, and statistical

treatment of data.

Research Design

The research design adopted the descriptive type of the study to describe the

situation or phenomenon as it exist at the time of the study, seek familiarity with the subject

and to portray selected characteristics of the subject accurately.

The study utilized qualitative approach to the research. This is to determine whether

the qualitative variables such as occupation, education and income have a significant role to

their business. t used an open!ended question after every question so the participants are

able to precisely cite the operational processes and strategies they used in their production,

know the location of their suppliers, the reason in acquiring the agricultural raw materials in

the preferred location, its significant role to the profitability of the businesses, and the

problems encountered in small!scale home!based food industries in "avite.

Sources of Data

The study utilized both primary and secondary data. Primary data are gathered

through the aid of the survey questionnaire and personal interview.

#econdary data on small!scale home!based food industries are collected through

print and online information$s like journals and articles for the latest data about the study.

Participants of the Study


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( self!administered questionnaire was used in the study. t is made up of vivid

questions in order to answer all the intentions of the study. The first part of the questionnaire

is composed of the socio!demographic profile of the owner. The second part contains the

socio!demographic profile of the business. The third part includes the agricultural materials

used in the business, its production, and how they market their products. (nd the last part is

the problems encountered by small!scale home!based food industries.

Statistical Treatment of Data

)escriptive research, also known as statistical research, was used in this study. tdescribes data and characteristics about the population or phenomenon being studied.

)escriptive research answer the question who, what, where, when and how. t is concerned

with condition of relationship that exists. n descriptive statistics, we simply state what the

data shows and tells us. The data collected were classified, and coded for analysis using

sample descriptive statistics such as mean, frequency counts, ranks, and percentage to

discuss the demand for agricultural raw materials of small!scale home!based food industries

in "avite. #ome data were tabulated in order to easily analyze and identify the possible

patterns in the data.

/ross Profit 0argin */P0+ 1 measures the percentage of every peso spent remaining

after the firm has paid its good. The lower the relative cost of merchandise sold, the higher

the gross profit margin.

/P0 2#ales 1 "ost of /oods #old

#ales


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perating Profit 0argin * P0+ 1 determines the percentage of every peso sales that

is represented by operating profits. t measures the overall operating efficiency and

incorporates all of the expenses associated with the ordinary or normal operation of the

business.

P0 2perating Profit

#ales

3et Profit 0argin *3P0+ 1 considers income after all costs. perating cost, cost of

sales and taxes have been deducted.

3P0 2 3et Profit after taxes

#ales

4eturn on perating -xpenses *4 -+ 1 measure of the earning power or profitability

of the business for every peso spent.

4 - 2 3et ncome

perating -xpenses

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Chapter 3 - Methodology 2-11-16