A Thesis Proposal
Presented to the Faculty of Business Administration Program
In Partial Fulfillment of the
Requirements for the Degree of Bachelor of Science in Business Administration
Carlo E. Batoto
Jessah Joy S. Gresos
Ian F. Larita
Roelyn D. Monte de Ramos
Marjorie C. Samson
Jelmar C. Zabala
March 2015
TABLE OF CONTENTS
CHAPTER
1. PROBLEM AND REVIEW OF LITERATURE Background of the Study 1 Review of Related literature 3
Conceptual Framework 16
Research Paradigm 20
Statement of the Problem 21
Hypothesis 22
Scope of Limitation 22
Significance of the study 23 Definition of Terms 24
2. RESEARCH METHODOLOGY
Research Design 26
Research Environment 26
Sampling Technique 27
Research Instrument 27
Data Gathering Procedure 29
Statistical Treatment 29
3. RESULTS AND ANALYSIS 31
4. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary of Study 46
Findings 47
Conclusions 47
Recommendations 48
BIBLIOGRAPHY
APPENDICES
APPENDIX A : Questionnaire
APPENDIX B : Photos of Knorr Real Sarap Seasoning Mix
Chapter 1
THE PROBLEM AND REVIEW OF