CHAPTER I

Introduction

Background of the Study

The Food and Agriculture Organization (FAO) defined street food as "ready-to-

eat foods and beverages sold and cooked in streets or other public places by vendors or

hawkers." Street food consumers came from all ages and socio-economic classes

worldwide (Hartog et al., 2006). Business professionals, market traders, tourists, taxi

drivers, laborers, construction workers, students, and homemakers were just some of the

consumers who may fall into this category (Tinker, 1997).

In South Africa, street-vended foods were often prepared and sold on busy street

corners, usually outdoors or within makeshift shelters (Kubheka et al., 2001). The

consumption of street foods among young, black African males was found to be very

common due to their convenience, availability, and affordability. Even though it had been

found that consumers needed more confidence in the safety of these foods, their

preference for these foods was often not vulnerable (Asiegbu et al., 2016). During this

crisis, MSEs may be able to strengthen their sustainability transformation (Majithia,

2020).

In line with these werethe effects of the Covid-19 outbreak on the Food Vendors

in Night Market Tangub City, Misamis Occidental. Tangub City food business owners

faced changing restrictions and a significant consumer shift toward take-out and

delivery (OECD, 2020). The future of the food business industry needed to be more

approachable, especially to those hoping to start a new food business. They set up shops

on almost every city corner, particularly in closely populated areas

1
(Bhattacharjya&Reang, 2014). Although most of their target market was local visitors

who came to this city also enjoyed consuming their products.

Street food vendors were those engaged in culinary work and selling food and

drinks on the roadside, in kiosks, or in non-permanent cafés. This definition was derived

from a combination of the definition of 'street vendors' and 'street food' from the Food

and Agriculture Organization (FAO) and the World Health Organization (WHO). These

foods often provided reasonable-price meals, represent a local culture, and generate

income with low capital investment for many in developing countries worldwide, such as

India, Malaysia, Mexico, and Nigeria. Vietnamese street food businesses have

proliferated along with economic growth and urbanization due to the economic reforms

called "Doi Moi" since 1986. The reforms facilitated increasing rural-urban migration,

informal workforce, and non-state-owned food stalls. Street vendors usually joined the

informal sector because it required a low capital investment and negligible taxation.

Sustainability in business involved environmental, social, and governance aspects

that impacted its practices (Alhadhrami&Nobanee, 2019). During this crisis, MSEs may

be able to strengthen their sustainability transformation (Majithia, 2020). In line with

these werethe effects of the Covid-19 outbreak on the Food Vendors in Night Market

Tangub City, Misamis Occidental. Tangub City food business owners faced changing

restrictions and a significant consumer shift toward take-out and delivery (OECD, 2020).

The future of the food business industry needed to be more approachable, especially to

those hoping to start a new food business. They set up shops on almost every city corner,

particularly in closely populated areas (Bhattacharjya&Reang, 2014). Although most of

their target market were locals, visitors who came to this city also enjoyed consuming

2
their products.

Financial management played a role in promoting sustainable business practices

and development and how sustainability risks were essential in ensuring organizational

performance. Financial management referred to managing an organization's financial

resources to facilitate decision-making by the management to achieve the organization's

goals and objectives (Brigham & Houston, 2021). Financial management was the finance

department's responsibility in organizations, but each department had a role in ensuring

the proper use of financial resources.

Industrialization of food production has; therefore, caused a series of declines in

small family farms, which could not compete with wealthier large-scale farms; by the end

of the 1960s, the number of farmers in the United States was reduced by half (Grey,

2000). In situations where the illness explicitly impacted their health or activity, it also

weakened the processing ability of others and their food protection (Ilo, 2020). In order to

monitor the rate of infection, most nations have taken steps such as home confinement,

travel restrictions, and business closure. Such regulations significantly affected food

delivery at any point in the supply chain.

World trade in goods was estimated to decrease from COVID-19 (Fao, 2005).

COVID-19 in China has had a more significant effect on livestock production. The travel

ban had limited the availability of reproductive supplies of poultry in many countries.

Prolonged restrictions on travel vanished the breeding stock and hatching eggs as per

reports of The International Poultry Council (IPC) (Zhang, 2020).

It was important to remember that customers were the ones who suffered the

impacts of consuming dangerous street meals (WHO, 1996). Consumers were frequently

3
drawn to the convenience and low prices; they may overlook the necessity of street food

cleanliness and sanitation (Winarno& Allain, 1991). In Africa and Asia, urban

households spend 50% of their food budget on street food (Cohen, 1986). Many Asians

prefer to make small purchases frequently and in convenient locations. Those with little

or no income rely almost entirely on street food vendors for their meals. When you

consider the demands of time and the prices of food, fuel, cooking equipment, and

transportation, street foods are a good value for customers (Barth, 1983; Allain, 1988).

Suppliers generally aimed to comprehend changes in customer’s needs and

selected appropriate public areas to reach specific customer groups (Steel, 2012).

Vendors increasingly used social media platforms to share information about their

company, engage with local clients, and persuade them. Customers were often happy to

buy from those vendors (Wang et al., 2021). According to (Nam et al., 2010), customers

appreciated buying things on the streets and in traditional markets because it expresses

their values and views.

The sustainability and ordeal of Food Vendors occupied a significant gap in the

progress of the development of literature about these particular issues in the community

facing today. Also, this study provided information that will help the community solve

the existing problem. To establish the tone for this particular issue, the researchers

reviewed how COVID-19 had impacted vendors and markets as daily routines shifted and

mobility was restricted due to the pandemic (Ray et al., 2020). Street vendors could

compete with retail stores regarding quality, brand name, or product range; instead, they

appealed to customers who wanted to shop quickly and bought cheaply

(Tamilarai&Angayarkanni, 2016).

4
Theoretical Framework

Sustainability transitions described longer-term, fundamental changes to

production and consumption systems that moved them more sustainably (Spaargaren et

al., 2012). The multi-level perspective (MLP) and the social practices approach have

been used to investigate sustainability transitions in the food system (Hinrichs, 2014).

According to the MLP, transitions occurred due to the interaction of socio-technical

developments at the niche, regime, and landscape levels (e.g., Geels, 2002, 2004).

Regimes were the "deep structure" of socio-technical systems (Geels, 2004: 905),

structured complexes of "established practices and associated rules that stabilized

existing systems" (Geels, 2011, p. 26), carried and replicated by social groups (Geels,

2004).

The social practices approach examined how new social practices changed "the

rules and resources of a new regime-in-the-making" (Spaargaren et al., 2012). Often

focusing on consumption practices, the social practices approach was interested in the

"shifts in consumption patterns that were required to absorb radical innovations"

(Hinrichs, 2014). (McMeekin&Southerton, 2012). The researchers concentrated on an

aspect of sustainability transitions relevant to both approaches: shared ideals, rules,

norms, and legitimacy, and how they changed due to sustainability transitions.

In recent years, the importance of food settings as a crucial point of contact

between consumers and the more extensive food system had increased (Downs et al.,

2020). When the pandemic first started, the United Nations System Standing Committee

on Nutrition (UNSCN) mapped the potential effects of COVID-19 to the Turner et al.

5
 (2018) conceptual framework for the food environment (UNSCN, 2020). This

internationally applicable paradigm identified the components of the external and internal

food environments that interact to influence people's food consumption and acquisition.

While the personal domain included aspects specific to individuals, such as accessibility,

affordability, desirability, and convenience, the external domain includes food

availability, prices, vendor and product attributes, marketing, and regulatory rules (Turner

et al., 2018).

Conceptual Framework

As the current studies focused on sustainability and the ordeal of food vendors,

this traditional approach showed how every vendor sustained their daily needs and how it

rises despite the pandemic. It also showed how every individual adopted an ever-

changing environment.

Figure.1. Schematic Diagram

Covid-19 Outbreak

The Ordeal
The Sustainability

Practice and Adaption to the

Vendors

6
 This conceptual flow helpedsimplified the whole process as a research model. The

first box stated the effects of Covid 19 outbreak, which significantly impacted the night

market food vendors. The second box referred to the sustainability of how they s survived

during Covid 19 outbreak to food vendors to their business. The third referred to the

ordeal, which meant the adverse effects on their business during a pandemic. The fourth

referred to practice and adaptation to the night market food vendors and preparedness for

their businesses. This framework helpedsimplified the study process and as a guide

research model to strengthen each detail.

STATEMENT OF THE PROBLEM

The study primarily aimed to determine the sustainability and ordeal of Food

Vendors in the Night market of Tangub City, Misamis Occidental. Specifically, it

required to answer the following questions:

1. What is the Profile of the respondents in terms of

a. Type of business
b. Monthly business income

2. What is the level of food vending sustainability? in terms of:

a. Financial (income)
b. Food production
c. Consumer

3. Is there a relationship between monthly income and the perception of food safety

practices?

4. What is the ordeal of the food vendors in the night market of Tangub City?

Scope and Limitation of the Study

7
 The participants of this study were the selective business stall owners in

Tangub City Night Market. The respondents were from different sections, including

viand sections, botse section, fruit section, snacks section, and ballot & hanging rice

section. This study focused only on the stability and ordeal of the night market food

vendors during the Covid-19 outbreak.

Significance of the Study

The findings of this study could be of great benefit to the following:

Business sectorswere the sector of the economy.

Food Vendors. Promoting street vending could help to create jobs, keep people safe, and

foster the liveliness and comity that characterize thriving, humane cities.

Future Researchers. This study would help future researchers who would be

undertaking similar studies. They could use the study's results as a point of reference or

standard for comparison. The data collected would be valuable for future modification

and improvising of the study.

Tangub City LGU. The results of this study served as the foundation for their basis in

the current situation regarding food vendor sections in the night market.

The People of Tangub City. The study's findings would help the people in tangible

cities, which will serve as the basis for being knowledgeable enough about the impacts of

Covid-19 outbreak on the night market food vendors and take advantage of dealing with

the situation due to the Pandemic.

Definition of Terms

8
 The definition of terms comprises the different words presented in this

research. It helped to unlock a particular misconception that would give an accurate

description. The following were the words that related to this study:

Assessment. Played a significant role in evaluating the specific situation in the night

market to the Vendors.

Business. Purchased and sale of products or services to make a profit. They could be

for-profit entities or non-profit organizations.

Coronavirus Disease (COVID-19). An infectious disease caused by SARS - the

COV-2 virus that affected people's lives, particularly in Tangub City.

Food Vendors. Sell food preparations, dishes, and products on organized outdoor or

indoor marketplaces or on the streets.

Night Market. An open-air street fair at nighttime filled with specialty food stalls

and handfuls of other vendors and performers.

Ordeal. A company's problems can be short-term or long-term and also threaten the

long-term survival of a firm.

Sustainability. It aimed to positively impact one or both areas, helping address

some pressing problems.

9
 CHAPTER II

REVIEW OF RELATED LITERATURE

Since its discovery in late 2019, the COVID-19 epidemic had impacted human

health. The covid-19 outbreak drastically changed several of society, including food

businesses all over the globe (Tejaswiniet al., 2020). The virus spread quickly through

social contact, with the ability to change the course of history and impact society, which

left indelible imprints in the business sector (Fernandes, 2020). Along with this

pandemic, several issues concerning health safekeeping, including food safety of vendors

(Rizou et al., 2020). With the impact of Covid-19 disease businesses and companies were

shut down. Food businesses, such as large and small businesses, were not exempted, and

it was a very vulnerable sector, especially the food vendors in the cities (Sebastian et al.,

2020).

Additionally, the economies of the various countries have suffered as a result. The

restrictions put in place to prevent the virus from spreading among people, such as social

seclusion and quarantines, have slowed the economies of many nations and tampered

with the supply and demand for commodities. The COVID-19 pandemic impacted all

economic sectors and institutions, including small and medium-sized enterprises (SMEs)

(Hasanat et al., 2020). Innovation was necessary for all contemporary businesses to

survive in a world of competition, rapid technological advancement, and recurring crises.

10
An organization can enhance its operations using new technology or management

strategies (Tornatzky et al., 1990). Innovation, from the perspective of an SME, typically

referred to new products or processes that profitably and more effectively satisfy

customer needs than existing ones (O'Regan&Ghobadian, 2006). In this study, the term

"innovation practices" referred to the successful implementation of novel solutions to

issues faced by SMEs, such as the novel conception of the organization's products,

services, or operational procedures; novel marketing strategies;

Studies that have been published (Zhang et al., 2018) indicated that innovation

capabilities were advantageous to the success of SMEs. According to Zulu-Chisanga et

al. (2016), the efforts made to develop various innovations where the main reason SMEs'

financial indicators have improved. Previous studies (O'Cass et al., 2014) revealed a good

correlation between SMEs' performance and their capacity for innovation. According to

Freeman (2004), effective use of innovations contributed to a given SME's performance.

Lin and Chen countered this claim by stating that managers' innovation practices

significantly impacted SME income more than technological innovation. Therefore,

SMEs' innovation practices can enhance business performance in any environmental

setting, including those involving the COVID-19 pandemic.

An estimated thirty percent of people worldwide were affected by foodborne

illness each year, a severe global health problem (Powell, 2010). Up to seventy percent of

outbreaks traced have involved meals prepared outside the home as a possible source of

foodborne illness. Unlike those faced by developing nations, industrialized countries'

food safety issues were very different. In contrast to industrialized nations, where fresh

produce was marketed using traditional methods, these latter nations typically processed

11
and packaged their food. Food that was ready to eat was frequently sold on the streets of

developing nations (Faruque et al., 2010).

The Food and Agricultural Organization (FAO) defined street food as a variety of

ready-to-eat foods and beverages prepared and sold by mobile or stationary vendors and

hawkers, especially on streets and around public places (Dardano et al., 2003). These

foods, which came in a wide variety and were reasonably affordable and accessible, fed

millions daily. Vendors offered essential services to students, employees, shoppers,

travelers, and low-income people by selling snacks, full meals, and refreshments at

relatively low prices (Rheinländer et al., 2008). People who relied on this kind of food

care less about its quality, hygiene, and safety and more about its convenience.

However, the World Health Organization (WHO) surveyed more than one

hundred countries to evaluate the situation regarding foods sold on the street. The study

found that most countries reported food contamination that caused foodborne illness

(Donkor et al., 2009). It was partially caused by the relatively slow development of

infrastructure, which resulted in limited access to facilities for washing, storing, and

disposing of waste, refrigeration, and potable water (Muzaffar, 2009). Furthermore, none

of the selected management strategies included registration, training, or medical exams

(Martins, 2006). As reported by Muoz de Chávez et al. (2000), bacterial contamination of

street foods posed both an actual and potential risk to consumers. In 2000, there were two

thousand five hundred ninety-seven reported cases of foodborne illness; in 2001, there

were one thousand nine hundred five cases, according to the Caribbean Epidemiology

Centre (CAREC, 2002).

12
 Numerous individual, societal, and environmental factors affected how food

handlers behave, and it was necessary to address these issues if behavior change was to

occur (Gul, 2012). The ability of customers to influence vendors' behavior, which was a

source of various contaminations, was potent (Barro et al., 2007). Due to poor personal

hygiene, hands significantly transmitted microorganisms to food (Tan, 2013). There was

a need to improve food handlers' hand-washing techniques, given how frequently poor

hand-washing practices contributed to outbreaks of foodborne illness (Gul, 2012).

In order to prevent contamination in food production, facility-wide considerations

were crucial. These included proper hand washing, excluding sick food handlers,

preventing bare hands from coming into contact with food, and thoroughly cleaning all

surfaces that came into contact with food (FDA, 2006). Convenience and low prices may

causeconsumers to overlooked or not understand proper practices and the risk of

contracting foodborne illnesses, or they may need to consider certain aspects of hygiene

or sanitation (Winarno& Allain, 1991). Although the ultimate duty of food safety

rests with food producers, regulators or authorities played a crucial, multifaceted role in

consumer protection (FDA, 2006). By participating in risk communication of the risk

governance framework, which formally institutes stakeholder consultation and dialogue

through a transparent and accountable process, the role of the consumer emerges as a

prominent, active group (Cope &Frewer, 2010).

The COVID-19 outbreak abruptly disrupted the global political and economic

order (Fernandes, 2020), and significantly impacted consumer services such as retailing,

hospitality, and tourism (Pantano et al., 2020). The pandemic had resulted in

unprecedentedly large-scale lockdowns worldwide (Kuckertz et al., 2020), severely

13
restricting people's daily activities. The government's strict restriction on population

movement had led to seismic shifts in people's livelihoods and daily lives. More people

suffered from depression and loneliness; some have resorted to alcohol, drugs, or even

self-harm for relief (Alsukah et al., 2020). These unhealthy emotions and behaviors have

caused shifts in individuals' consumption psychology: People in dire circumstances have

developed a "nothing to lose" mentality and become more prone to risk-taking, resulting

in more impulse purchases (Hill et al., 1997). They also developed posttraumatic stress

disorder (PTSD) and future anxiety, resulting in fewer purchases to increase savings

(Nolen-Hoeksema et al., 2013). During the COVID-19 pandemic, consumer psychology

and purchase behavior have fundamentally changed.

Purchase behavior was a unique and specific behavior that directly reflected

people's needs, desires, and pursuit of material and spiritual interests (Braithwaite &

Scott, 1990). Factors that affected purchase behavior changes included social, cultural,

demographic, and situational factors (Cici&Özsaatcı, 2021). Therefore, the COVID-19

pandemic, as a social factor, was also affecting different changes in purchase behavior.

Scholars generally believed that many consumers showed panic or impulsive buying

behavior in the early stage of the COVID-19 pandemic (Aljanabi et al., 2021) and even

accompanied by compulsive buying behavior (Samet&Gözde, 2021).

While purchase behavior in the middle of the COVID-19 pandemic was

characterized by mobility (Gao et al., 2020). The application of digital technology had

created favorable conditions for consumers to participate in online shopping, and

consumers' online purchase activities have increased significantly (Jiang & Nikolaos,

2021). However, the changes in purchase behavior in the above literature focused on

14
changes in a single dimension and did not systematically sort out the changes in

consumer purchase behavior during the COVID-19 pandemic. Therefore, according to

the basic marketing theory, this study systematically sorted out the multiple dimensions

of changes in consumer purchase behavior under the COVID-19 pandemic and improved

the items of the purchase behavior changes in each dimension to supplement the theory of

consumer behavior.

CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the research design, research setting/location, study

respondents, research instrument, data gathering procedure, and statistical technique used

in the study.

Research Design

The study used descriptive – correlational in gathering the data and information

necessary to accomplish the purpose of this investigation. Descriptive research was

"aimed at casting light on current issues or problems through a process of data collection

that enabled them to describe the situation more completely than was possible without

employing this method Ethridge, D.E. (2004) "Research Methodology in Applied

Economics" John Wiley & Sons. Descriptive studies were used to describe various

aspects of the phenomenon. Descriptive research described the sample population's

characteristics and behavior in its popular format. It was an effective method to get

15
information that could be used to develop hypotheses and propose associated.

(Dudovskiy,2004). The descriptive correlational design was used in research studies that

aimed to provide static pictures of situations and establish the relationship between

different variables (McBurney & White,2009).

A descriptive-correlational study was designed to discover relationships among

variables and to allow the prediction of future events from present knowledge. It also

allowed testing expected relationships between and among variables and making

predictions that can assess these relationships in everyday life events. Descriptive

research design was a type of research design that aimed to obtain information to

systematically describe a phenomenon, situation, or population (Dudoyskiy,2004). More

specifically, it helped answer the what, when, where, and how questions regarding the

research problem rather than the why.

Research Respondent

The respondents were the food vendors, specifically the viand vendors, botse

vendors, snacks vendors, fruit vendors, and balot vendors. A total of fifty-five vendors of

the night market section from the year 2019-2022 served as the respondents of this study.

They were chosen as respondents because the researchers wanted to know the

sustainability and ordeal of food vendors.

Table 1. Respondents
RESPONDENTS POPULATION SIZE SAMPLE SIZE
Viand Vendors 21 19
Browse Vendors 5 4
Snacks Vendors 5 4
Fruit Vendors 13 12
Balot Vendors 9 8
Hanging Rice Vendor 2 2

16
Research Instrument

The research utilized a researcher-made questionnaire in collecting the data for

this study. In the preparation of the instrument, the requirements were considered. For

instance, a statement describing the situations or issues that pertain was toned down to

accommodate the knowledge preparedness of the respondents. The first part was the

demographic profile of the respondents; second was the level of food vending

sustainability; and third was the significant relationship between the effectiveness of

practices and the perception of food vendors in Tangub City. Preferences for using

researcher-made questionnaires were premised on several research assumptions, such as

the cost of being fewer respondents and giving the respondents a more incredible feeling

of anonymity. In the end, it encouraged open responses to sensitive issues at hand. In

addition, the instrument was validated by some consultant professors before it was laid in

the study. The research instrument had also undergone pilot testing and checked the

consistency of the responses on Cronbach's alpha of not less than 7.0.

Data Gathering Procedure

The gathering procedure pilot testing was done in allowing to test the research

approach with a small number of participants before conducting the main study and by

testing its validity to the research study. Before the study, the researchers tested proper

and the distribution of research instruments. A letter from NMSCST was approved by the

dean of school and class adviser first, noting that the researchers gathered data at Night

Market Office. A request letter was given to the head of the night market, considering

that the researchers conducted the research study and asked permission to get the data of

17
the night market section, specifically the food vendors. When permission was granted,

the researcher proceeded and produced the research instrument.

The Fishbowl Draw technique was used in the study. Each element was

numbered using separate slips of paper and wasput into a fishbowl/ container and

shuffled, and each slip was randomly picked individually. A random pick of food vendors

was given a ready-made questionnaire. Their responses were collected after answering

the questionnaire, which helped ensure the anonymity of the key informants. Moreover,

after taking information, the researchers analyzed and interpret the data gathered for

conclusion and recommendation.

Statistical Treatment

This study utilized descriptive statistics in getting accurate results. The percentage

was used to interpret the variable treated in this study. Descriptive statistics involved

summarizing and organizing the data, and by using the mean, it seeks to find the central

tendency of the data gathered. Inferential statistics used measurements from the sample

of subjects in the experiment to compare the treatment groups and made generalizations

about the larger population of subjects. Furthermore, the correlation was a statistical

technique showing how strongly variables were related.

Average Formula:

Average =
∑ of all observations
, total number of observations

a 1+a 2+a 3 …+ an
=
n

a1,a2,…..an ---- observation

18
n ----- number of observations

Formula Correlation:

r = correlation
Xi = values of the X-variable in a sample
X = mean of the values of the x-variable
Yi = values of the y-variable in the sample
Y = mean of the values of the y-variable

Data Analysis

The study used descriptive statistics, which provided basic information about

variables, and correlational statistics, which described the relationship between two

variables. It also analyzed data that used simple random sampling techniques to specify

the respondent population included in the sample size. According to Korb (2013), data

analysis helped obtain reliable outcomes. Another relevant variable to this study was the

personal conduct of the questionnaire, where it randomly picked a food vendor to obtain

a reliable result.

Ethical Considerations

Researcher ethics was a fundamental part of the research and the cornerstone of

research design (Enago,2020). Furthermore, it promoted the aims of research, such as

expanding knowledge. They supported the values required for collaborative work, such

as mutual respect and fairness. In this study, the researchers followed the ethical

19
requirements of general researcher ethics. The respondents were given the freedom to

refrain from participating in the research. Respondents could withdraw from the study at

any time (Bryman &Bell, 2007). The researchers asked permission from the approval of

the letter to the respondents to participate in the research. The confidentiality of research

respondents' information and the anonymity of replies were preserved. The researchers

acknowledged the work of other authors used in any part of the thesis using the APA

frame of reference according to the Thesis Handbook (Bryman, 2007). The key to

encouraging honest feedback from respondents was communication. A clear and honest

communication of the survey purpose, survey results, and what the organization did with

the insights gained (Lavoie, 2017). Communication continued after the launch of the

feedback. The researchers communicated with respondents during the live feedback

period and after receiving the data. Post-feedback communication included the survey

results, both good and bad, committing to actions that rectified the issue identified,

delivered on those commitments, then closed the loop by communicating to respondents

what had been done and the improvements achieved (Schwarz, 2013).

20
 CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION

This chapter comprises the analysis, presentation, and interpretation of the

findings resulting from this study. The analysis and interpretation of data were carried out

in two phases. Based on the questionnaire results, the first section was quantitative data

analysis. The second, which was based on the results of the interview and focus group

discussions, was a qualitative interpretation.

Only forty-nine completed questionnaires were used to compute the results and

fifty-five were distributed. Six (6) non-responses with missing data were subtracted from

the total sample size. It meant that 55 questionnaires out of 49 distributed were discarded

entirely from the analysis. The rest (49 questionnaires) were used to interpret the results.

These respond to the questions, which were quantified, were then presented in percentage

form and a weighted mean. The researcher used charts containing various variables and

tables to find the average mean according to the responses. The responses to the

21
questions were summarized in the tables below, of which some consisted of a maximum

of forty-nine responses, and others depended on the response subjects given in the

preceding question.

Quantitative phase

The concept of sustainability in general and food sustainability, in particular,

entailed many aspects and interpretations Aikin, H. and de Boer, J. (2004). Some argued

that particular skills and knowledge did not possess by everyone. It was taught while

practicing or as 'learning by doing.' The most important thing was their motivation to

work. Learning by doing in micro- and small-sized enterprises exhibited several

advantages, such as time and cost saving, adherence to the work standards, relatively easy

to follow, and efficiency (O'Brien. E.; McCarthy,20019).

The Demographic Profile of the Respondents

Figure 2: Type of Business

Type of Business
19

12

4 4
2
BALOT BOTSE FRUIT HANGING SNACK VIAND
RICE

Figure 2 above have shown the type of businesses that responded to the survey. A

total of 49 businesses were asked; most were Viand vendors ar, followed by fruit

22
vendors, Balot vendors, Botse and Snack vendors, and Hanging rice. Among the 49

businesses in Night Market, Tangub City viand got the highest number of vendors, 19.

Viand was the highest among the type of businesses because most night market vendors

targeted that most customers would buy their product. Hanging rice got the lowest

number of vendors with total of two, which means that most customers do cook rice at

home.

Table 2.MonthyIncome by business type

Row Labels Count of Monthly Income Monthly Income in Every Business Type
BALOT 8 37500
25000 1
30000 3
35000 1
40000 1
45000 1
50000 1
BOTSE 4 35000
30000 2
35000 1
40000 1
FRUIT 12 46350
30000 1
35000 2
38000 1
40000 2
40500 1
45000 1
50000 1
55000 1
60000 1
70000 1
HANGING RICE 2 9000
8000 1
10000 1
SNACK 4 27125
25000 1
25500 1
28000 1
30000 1
VIAND 19 32400
15000 1

23
 20000 2
25000 3
26000 1
30000 3
35000 1
38000 2
40000 1
45000 3
50000 2
Grand Total 49 35041
system

Based on the table above, fruit vendors the highest monthly income than the other

businesses, with a monthly income of 46350 pesos. It was followed by Balot, Botse,

viand, snacks, and hanging rice, with a monthly income of 37500, 35000, 32400, 27125,

and 9000, respectively. Although proper nutrition is necessary at all times, it is especially

crucial during this epidemic because a balanced diet rich in nutrients helps maintain a

robust immune system. Fruit is necessary for consumers to consume since it contains

anti-inflammatory antioxidants including vitamin C, beta-carotene, and vitamin E. These

nutrients support a healthy immune system and guard against illness.

While the hanging Rice had the lowest income (9000-month customers primarily

purchased the necessities if they were going outside), they also needed to ensure that the

food outside was clean, particularly if they were concerned about the outside virus. The

profit was altered or impacted by rapid changes in consumers' income, in production, and

changes in human desires,Hayes (2020).

Table 3. Level of food vending sustainability in terms of financial (Income)

Items Indicators Weighted Interpretation

Mean
1. I have a substantial, consistent daily income. 4.45 High Extent
2. I always keep track of my daily earnings and expenses. 4.65 High Extent
3. I often plan to maximize my business and save profit. 4.78 High Extent
4. I sometimes have a daily income that needs to be increased 3.78 Moderate extent
to meet my business's demand.

24
 5. I have a decent balance between long-term and short-term 4.27 High Extent
needs in the business.
6. I meet the demands of my family on my daily income. 4.31 High Extent
7. I use my financial size to become our business appropriate. 4.59 High Extent
8. I have a daily payment for the rent within my income daily. 4.45 High Extent

9 I can cover my daily expenses with the money I earn daily to 3.63 Moderate extent
support my family's needs.
10 I always give adequate needs for my worker's wage 4.39 High Extent
OVERALL MEAN 4.33 High Extent

Table 3 presents the level of food vending in terms of financial (Income). As

shown in the table of food vending sustainability in terms of Financial (WM= 4.33)

aspect rated “high extent” as the vendors track always their income to balance the

expenses for the daily income to continue the daily the business every day.

Vendors responses based on the given data, as vendors they always keep track

daily earning and expenses (WM= 4.65) and the financial size to become business

appropriate (WM= 4.59) rated as high extent, obtained highest weight average mean

prefer to plan maximize their business and save profit (WM= 78).

On the other hand, (WM=3.78) vendors sometimes have a daily income that was

insufficient to meet the demand of their business (WM= 3.63) obtained the lowest rated

as moderate extent as they can cover daily expenses with the money,they earned every

day to support the family's needs.

The majority of the replies show that food vending companies handle their

finances properly overall. They are excellent at keeping track of daily income and

expenses, making plans to increase revenues, and efficiently using their available funds.

It also adds to their overall stability and reflects their great financial judgment.However,

there are some difficulties (Trivedi et al.,2019). Businesses frequently struggle to

generate enough daily revenue to cover their operating expenses, and it may be

25
challenging to fund personal and family needs properly. Despite these difficulties, food

vending enterprises are thought to have a greater overall financial performance,

suggesting a generally not in a bad financial state.

Table 3.1 Level of food vending sustainability in terms of Food Production.

Weighte
Items Indicators Interpretation
d Mean
1. I have easy access to fresh fruits and vegetables at home. 4.12 Moderate Extent
2. I have purposely purchased organic food. 4.59 High Extent
3. I have food business innovation due to competitors in 4.57 High Extent
selling food.
4. Order of customers was accurately made and served. 4.80 High Extent
5. The cost of the food was inexpensive. 4.69 High Extent
6. Food cooked in the morning and then on sale 4.61 High Extent
simultaneously.
7. Food is only prepared when customers wish to buy it. 4.51 High Extent
8. Food is sold from the tray with a covering. 4.71 High Extent
9. Despite the usage of plastics, food is safe to eat. 4.94 High Extent
10. Food is reheated before the sale. 4.49 High Extent
OVERALL MEAN 4.60 High Extent

Table 3.1 presents the level of food vending in terms food production. As shown

in the table of food vending sustainability in terms of food production (WM= 4.60) aspect

rated “high extent” due to the pandemic vendors initiate of innovation for selling their

products.

Vendors responses based on the given data in terms of food production, (WM=

4.71) vendors food is sold from the tray with a cover (WM= 4.80) order of the customers

was accurate made and serve (WM= 4.94) obtained the highest weight mean prefer that

26
despite the usage of plastic, food is clean and safe to eat (WM= 4.12) obtained the lowest

rated “moderate extent” as they easily access to fresh fruits and vegetable at home.

The data indicates that food vending operations in the food production industry

function well overall. Fresh produce is readily available to them at home, which is

regarded as being moderately positive. The firms also make sure that the food they create

is safe to eat, which is rated well, despite the usage of plastic. The food vending

companies in this category perform to a greater extent overall, demonstrating their ability

to uphold manufacturing requirements for food quality and safety (Ruszczyk et al., 2020).

Table 3.2. Level of food vending sustainability in terms of consumer

Items Indicators Weighted Mean Interpretation

1. The food is safe for children to eat. 4.94 High Extent

2. The proprietor can guarantee the safety of the food that 4.69 High Extent
customers ingest.
3. Customers only submerge their dish once in the sauce. 3.82 Moderate Extent
4. A sufficient number of seats were available. 4.06 Moderate Extent
5. Foods should be clean and covered. 4.86 High Extent
6. Stalls should always be clean. 4.90 High Extent
7. Does food handlers' clothes clean and presentable? 4.80 High Extent
8. I display foods with reasonable prices that afford to the 4.12 Moderate Extent
customers.
9. I innovate food that can attract the attention of the 4.33 High Extent
customers.
10. I should plan the best solution to gain more profit from 4.33 High Extent
the food I sell.
OVERALL MEAN 4.48 High Extent

Table 3.2 presents the level of food vending in terms consumer. As shown in the

table of food vending sustainability in terms of Consumer (WM= 4.48) aspect rated high

extent.

Responses based on the given data in terms of Consumer (WM=4.94) obtained

the highest weighted average mean prefer the food is safe for children to eat (WM= 4.90)

27
stall should always be clean (WM= 4.86) food should be clean and covered. On the other

hand, vendors prefer display foods with reasonable prices that afford to the customers

(WM= 4. 12) obtained the lowest weighted average mean (WM=3.82) as prefer

customers only submerge their dishes once in the sauce.

Majority of indicators show a greater extent level, three indicators were assessed

that consumers believe the food to be safe for children, expect clean stalls, and appreciate

food that is clean and covered. While in moderate Customers dipping their food only

once in sauce, having enough seats, and pricing foods appropriately.Overall, the average

mean score of 4.48 shows that food vending enterprises perform favorably in terms of

customer satisfaction and exceeding expectations (Donthu et al., 2020). This implies that

they place a high priority on maintaining cleanliness, ensuring the safety of the food, and

creating a favorable environment(Winarno, 2020).

Relationship Between Monthly Income and the Perception of Food Safety Practices

Table 4. Perception of food safety practices

Weighted
Items Indicators Interpretation
Mean
1 I wash my hands properly before or after using 4.73 High Extent
gloves.
2 I wear an apron while working 4.90 High Extent
3 I properly clean the food storage area before 5.00 High Extent
storing new products.
4 I use a sanitizer when washing service utensils 4.92 High Extent
(plates, mugs, and spoons).
5 I wash my hands before handling food. 5.00 High Extent
6 I always check the shelf life of foods at the time 5.00 High Extent
of serving.
7 I wear a mask when serving food. 4.20 High Extent
8 I always check the environment is clean and 5.00 High Extent
hygienically maintained regularly.
9 I cover my hair during food preparation 4.63 High Extent

28
10 I should show utmost care on hygiene when 5.00 High Extent
entering or leaving food processing areas.
OVERALL MEAN 4.84 High Extent

Table 4 presents the relationship between monthly income and food safety

practices. As shown in the table (WM= 4.84) aspect rated high extent.

Food vendors responses based on the given data obtained the highest weighted

average mean (WM=5.00) rated “highextent” prefer cleaned the food storage area before

storing new products (WM=5.00)washed hands before handling food(WM=5.00) always

checked the shelf life of foods at the time of serving. (WM=4.20) obtained the lowest

weighted average mean wearing mask when serving food (WM=4.63) cover hair when

preparing foods.

A perfect score of 5.00 was given to all five indicators, demonstrating remarkable

adherence to food safety standards. These signs include consistently checking the shelf

life of goods at the time of serving and thoroughly cleaning the food storage room before

storing fresh productMohiddin et al. (2012). Overall, the average mean value of 4.84 for

food safety procedures indicates that food vending companies excel in establishing and

upholding strict food safety standards.Pingali (2007) this suggests a significant emphasis

on hygiene, cleanliness, and making sure that food is served within the proper shelf life.

The high rating in this category demonstrates a commitment to giving customers

wholesome food.

Table 5. Correlation of Good safety practice and monthly income

Size of Correlation Interpretation

.90 to 1.00(-.90 to -1.00) Very high positive (negative) correlation
.70 to 90 (-.70 to - .90) High positive (negative) correlation

29
 .50 to .70 (-.50 to -.70) Moderate positive (negative) correlation
.30 to .50 (-.30 to -. 50) Low positive (negative) correlation

.00 to .30 (.00 to -.30) Negligible correlation

The table above was used for correlation value interpretation. The results were
shown in the table below.

Food Safety

Practice vs.

Monthly Income Value Interpretation

Correlation -0.004923431 Negligible Correlation

P-value 0.973216457 There is no significant relationship

The table above showed the correlation value and p-value to check the

relationship between food safety practices and monthly income. Among these food

businesses and based on the data gathered, the correlation value equals -0.004923431,

which was very small and known to be a negligible correlation. On the other hand, the p-

value of 0.973216457 was more significant than the significance level (0.05). It indicated

no significant relationship between the two variables.

30
 According to Frontiers (2023), The advent of COVID-19 had been reported to

impact people's food preparation/ eating habits, consumer food safety awareness, food,

and hygiene-related attitude, and food purchasing behavior. Consumers attracted by the

convenience and low prices may overlook aspects of hygiene or sanitation. In some

cases, these customers needed an understanding of proper food-handling practices and the

potential for foodborne diseases. Many participants believed that the vaccine alone would

not be protective against getting infected without complying with safety measures; CDC

and WHO also recommended following safety precautions in public places even after

being fully vaccinated. (Winarno&Allain, 2022).

Qualitative Phase

It discussd the results of qualitative data gathered in the Night Market Tangub
City Vendors.

This part presented the analysis and discussion of the coding process, thematic

development, and the overall experience of the research participants, which answered the

following questions:

1. What are the challenges encountered during a pandemic and post-pandemic?

a. Financial
b. Production
c. Consumers

Theme 1. Facing the detrimental effects of COVID-19

The first theme that emerged from the sellers' perspectives signifiedd that the

seller faced detrimental effects of COVID-19 during and post the pandemic. The sellers

recognized that the pandemic has affected the entire food system and laid bare its

fertility. As they shared during the interview:

31
 The buyer is not so much many compared to before. (p40)
Few of our valid customers are afraid to come out ( p49 )
Market because they are afraid of infection by Covid-19. (P15)
For it is difficult to manage our business today because of this
situation. (p25)
We are having a hard time managing our business because of
the situation. (p9)
When the pandemic started, food products started to become
expensive. (p49)
The Covid-19 pandemic has led to the loss of human lives worldwide and

unprecedented challenges to public health, food systems, and work. The economic and

social disruption caused by the pandemic was devastating. According to Lewisburg, they

were part of a vast informal food system that kept much of the world from going hungry.

However, the pandemic had devastated the livelihoods of street vendors have had to

severely adjust their work and home lives.

The vendors experienced reduced purchasing power since their customers

suffered from income shock, limited going out, and fear of infection from direct human

contact (Kiaka et al., 2021; Nasution et al., 2021; Thanh et al., 2021). Second, vendors

might have been restricted or prohibited from doing business (Chen, 2020; Guha et al.,

2021; Gupte &Mitlin, 2021; Sisay et al., 2021; Toriro&Chirisa, 2021; Wegerif, 2020).

Theme2. Struggling to purchase more food.

The second theme that emerged sellers struggled to purchase more food items

throughout the pandemic. Sellers limited the food displayed because of few consumers.

As they shared during the interview:

All the food products are now expensive, so we only cooked a little. (p9)

32
 Food products are now expensive. (p33)
The product is more expensive now than before because of the expensive
ingredients. (p44)
Few of our buyers did not buy our food because they feared infection by Covid-
19. (p25)
When the pandemic started, food products started to become expensive. (p49)

Understanding consumers' WTP for essential food products such as vegetables

and meat could provide crucial consumer-side information and help the government

make policies to alleviate food shortages and supply chain ruptures. At the same time, the

industry could adjust market strategies to satisfy consumer needs. Furthermore, consumer

behavior toward necessities and non-necessities was predicted by personality traits,

perceived economic stability, and self-justifications for purchasing. The present study

extended the researchers' understanding of consumer behavior changes during the

COVID-19 pandemic. Specifically, a growing tendency in the sales of necessities has

been observed: consumer priorities have become centered on the most basic needs,

including food, hygiene, and cleaning products.

Theme 3. Experiencing inimical effects of COVID-19

The third theme emerged from the sellers' perspective experienced the negative effects of

COVID-19. As they shared during the interview:

Our product now needs more ingredients because it is pricier than before. (p46)
We only buy a few because it has just been wasted. (p43)
Some of the food needs ingredients added. (p1)

33
 Krishna (2010) explained sensory marketing as "engaging the consumers' senses

and affecting their behaviors." Advertising was different from what it used to be, even

though we were adopting more and more marketing resources to communicate with

consumers.

According to Rieunier (2002), such operations could be determinant in the food

industry, as customers were more likely to purchase a product they have already tasted

and liked—gustative marketing (taste). People could sense five basic tastes: bitter, sour,

savory, salty, and sweet. This sense was now highly mastered and exploited by producers

to adapt their products to regional preferences: e.g., German consumers like the sweet-

salty mix, softly sour for the British one (Célier, 2004).

Theme 4. Adjusting to adoption new normal.

The fourth theme emerged from the sellers' point of view that they adjusted to adopt the

new normal. The effects of the COVID-19 panic have caused a massive change to their

daily lives, changes that have often happened rapidly and abruptly. Life adjustments often

came with a wide range of experiences and emotions. Adjustment was a process that

looked different for most people. This process needed to be more linear and well-defined.

Patience and flexibility were essential. As they shared during the interview:

It is challenging to manage our business because of the new normal. (p1)

It is not easy to manage because we must get used to it. (p15)
For me, it is difficult to manage our business now because of this pandemic. (p33)
At first, it was not easy to manage it because of this covid-19. (p30)
For it is difficult to manage our business today because of this situation. (p25)

34
 In general, communities around the globe were threatened by the COVID-19

pandemic crisis; the first confirmed case was detected in Wuhan, China (Dawood et al.,

2020). The Night market traders were not exempted from this pandemic because they

needed to cease business operations during MCO (: Ramli, M. W., &Jamri, M. H. (2021).

When MCO was implemented on March 18, 2020, many businesses in the economic

sectors were closed down. Many night market traders complained because they agonized

with their business continuity, especially those with high commitments (Astro Awani,

2020a).

Theme 5. Obtaining health and security.

The fifth theme emerged that sellers signified was the product's safety as a top priority for

any seller or manufacturer because any damage caused by the product could lead to legal

actions being filed against them. Adopting an efficient product safety management

system was essential for ensuring product safety. As they shared during the interview:

Few of our buyers did not buy our food because they feared getting infection by
Covid-19. (p25)
Only some of our valid customers were afraid to come to Night Market because
they feared infection by Covid-19. (P15)
It was necessary to clean the place every day and to cook well. (p43)
Of course, to manage the business, it should always be clean and enough for day-
to-day selling. (p46)

According to Negri S., food safety in the food market was one of the critical areas

of focus in public health because it affected people of every age, race, gender, and

income level worldwide. Local and international food marketing continued to have

35
significant impacts on food safety and the health of the public. Food supply chains now

cross multiple national borders, increasing health risk internationalization. Therefore, this

systematic literature review was conducted to identify common public health risks related

to food safety issues in the food market. Internationally, there was growing attention to

safety and safety values. The International Atomic Energy Agency was probably the first

international authority that stated"Safety should be a recognized value" [IAEA 2009].

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION

This chapter summarizes of findings, conclusions, and recommendations

from the data gathered.

Summary of Findings

The salient findings of the study are the following:

Quantitative

1.1 Night Market of Tangub City, Viand vendors had the highest representation among

the surveyed businesses, while Hanging rice vendors had the lowest.

36
1.2 It reveals that among the surveyed businesses in Tangub City, fruit vendors had the

highest average monthly income of 46,350 pesos.

2.1 In Tangub City, Food vending businesses show great financial management by

keeping accurate records of their daily earnings and outlays, making plans to increase

sales, and making effective use of their available resources.

2.2Food vendors typically run smoothly because the exception of little innovation in how

they attract customers, Although the use of plastic is a problem, these businesses are

praised for taking precautions to make sure the food they produce is safe.

3.3 InTangub City, food vendors secure their products with covers to handle food

properly. Vendors guarantee that they provide their customers with healthy food.

3.0 It was found that there is no significant relationship between monthly income and the

perception of food safety practices.

Qualitative

4.1 The COVID-19 pandemic had detrimental effects on the vendors in Tangub City. The

restrictions and economic downturn caused by the pandemic resulted in significant

financial challenges for the vendors, affecting their ability to sustain their businesses

and livelihoods.

a. Facing the detrimental effects of COVID-19 pandemic One of the main

issues that street Many people especially vendors faced income shocks as

a result of lost jobs, reduced hours, or business closures. This had a

significant influence on the sales and earnings of the vendors selling items.

37
 b. Struggling to purchase more foodDue to access issues, it was difficult for

food Vendors throughout the epidemic to supply the rising demand for

food they had trouble obtaining new supplies because of lockdowns.

c. Experiencing inimical effects of COVID-19Food vendors have suffered as

a result of the COVID-19 pandemic, which has caused a decline in sales,

disruptions in the supply chain, an increase in operating costs, and

financial issues.

d. Vendors have been adjusting to the new norm by putting in place safety

measures including sanitization, social seclusion, and contactless

transactions to protect the health and welfare of clients and employees.

e. Priority has been placed on maintaining health and security during the

epidemic, adhering to hygiene guidelines,using personal protective

equipment to reduce the spread of the virus and ensure people's well-

being, both their health proceduresin running their businessand ensuring

the public trust in food safety by abiding by all regulations issued by

authorities.

Conclusion

In the light of findings, despite the COVID-19 pandemic, the vendors of the

Tangub City night market section were able to sustain amidst the financial challenges,

customers' perceptions of food safety, the difficulties with supplies of food

production, and the hostile environments (COVID-19 contamination). The inimical

situation caused them to become resilient despite the adversities, the vendors

sustained and continue to grow. However, despite these challenges, vendors displayed

38
 resilience by adapting their procedures and seeking additional support.Furthermore,

the level of food vending and sustainability in terms of financial, food production,

consumer and food safety practices are falls into a higher extent level which means

that food vending during in and post pandemic are not totally down.

Recommendations

Based on the findings of this study on the sustainability and ordeal of vendors in

Tangub City, several recommendations can be made for various stakeholders:

Business Sectors.Local government of Tangub city may considered the food vendorsto

have the place a high priority on innovation, financial literacy on business and strategies

that will aid vendors overcoming obstacles and fit to changing market conditions.

Food Vendors.Vendors in Tangb City may focus on the responsibly when it came to

promoting food safety practices in order to improve their procedures and build

consumers’ confidence and trust.

Future Researchers. Future researchers may help this study by conducting more in-

depth investigations into specific aspects of vendors' sustainability and challenges. They

can explore additional factors that impact vendors, such as market dynamics, government

policies, or social factors.

Tangub City LGU.Tangub City local government unit mayorganizean investor to

initiate an organization for business enthusiast most likely for vendors.

People of Tangub City.People of Tangub City may help to the street sellers they can

comprehend the value of preserving local food that affordable for them and by

recognizing the difficulties experienced every day to the local vendors.

39
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45
 APPENDECIES

Mr. Dominador Tala

Head Supervisor
Tangub Market Office
LGU, Tangub City

Greetings of Peace!
The student researchers are currently conducting an undergraduate thesis entitled
"The Effect of Covid 19 Outbreak: The Sustainability and Ordel of Food Vendors
inTangub City." This study is a partial fulfillment for completing the degree Bachelor of
Technical Vocational Teacher Education atNorthwestern Mindanao State College of
Science and Technology,LabuyoTangub City.
The main purpose of this research is to assess common problems in Food Vendors
in our community and its impact to their livelihood and how they able to manage and deal
with the situations on the COVID-19 pandemic.

46
 With this, we would like to ask from your good office for your kind approval for
thisacademic endeavor. Rest assured that all the data are safe and merely for this study.
As soon as this study successfully defended and approved the panel, we are happy to
present the results to your good office as your reference as part of your strategic planning
and to the LGU.

Attached here with is the questionnaire for verification and validation.

We are hoping for your favorable response to this letter.

Respectfully yours,

JOHN DAVE C. MANZANO

Student Researcher Representative

Concurred: Noted:

MAR JOHN B. DAUYO, EdD ATONIO JR. T. ENERIO, PhD

Thesis Adviser Dean, School of Teacher Education

Approved:

MR. DOMINADOR TALA

Head Supervisor

Dear Respondents:

We are the Bachelor of Technical Vocational Teacher Education students from

Northwestern Mindanao State College of Science and Technology from the School of
Teacher Education. We are currently conducting a research entitled"The Effect of Covid
19 Outbreak:The Sustainability and Ordeal of Food Vendors in Tangub City".
This study primarily aims to know the sustainability and ordeal of Food Vendors
in the Night Market in Tangub City, Misamis Occidental. The respondents are all across
night market section: the Viand, Botse, Snack, Balut, Fruit and Hanging Rice vendors
respectively. May we ask a little of your time by responding to this survey and a follow
up interview for focus group discussion (FGD).
Please read the following items carefully and rate them according to your personal
experiences. Your responses will be beneficial to our end as well as the night market

47
vendors that would somehow generate innovations and strategic plans for the LGU
Tangub.
Rest assured that your data will be kept confidential and anonymous with utmost
sincerity and honesty. The data is intended for this purpose of this study only.

The Researchers

------------------------------------------------------------------------------------------------------
Respondents/Participants Consent

I am most willing to participate and provide information need for this study
without any prejudice to the researchers, adviser, the Dean and the Institution. I affirmed
that information are true and based on my understanding of the questions given and to my
situation.

____________________ _________________________
Date Signed Name (optional) with Signature
The Effect ofCovid 19 Outbreak: The Sustainability and Ordeal of Food Vendors in
Tangub City

(QUESTIONNAIRE)

Part I: Demographic profile

Part 1 collects the respondents' personal information that is useful in the analysis
of the data to answer the statement of the problem.

Name: (Optional)______________________

Type of business

48
□ Viand vendors □ Botse vendors □ Snack vendors □ Balot vendors □ Fruits
vendors □ Hanging rice vendors

Monthly businessincome:______________________________________

Contact Number: ____________________________________

Email Address: _______________________________________

Part II: Survey Questions

Kini ngapagtuongitumongaronmasayran ang pagpadayon ug

kalisudsamganamaligyaogpagkaon, partikular ang
lebelsapersepsyonsamganamaligyaogpagkaonsapag-ulbosa covid-19
saterminongapinansyal (income), produksiyonsapagkaon ug pagkonsumo. Gusto
sapanukidukingamahibal-an ang
populasyonsamganamaligyaogpagkaonnganakigbahinsaseksyonsa night market
ngagilistasaubos. Ang tigdukidukimapaubsanonngamagpasalamatniini kung ang
mga respondentsmotubagsa checklist ngamatinud-anon.

This study aims to know the sustainability and ordeal of foodvendors, specifically the
levelof perception of food vendors to the covid-19 outbreak in terms financial (income),
food production and consume.The research would like to determine the population of the
foodvendors who engage in the night market section listed below. The researcher would
humbly appreciate it if the respondents would answer the checklist honestly.

Verbal
Rate Rage Category
Description

5 4.20-5.00 Higher extent HE

4 3.40-4.19 Moderate ME

49
 extent
3 2.60-3.39 Fair extent FE
2 1.80-2.59 Least extent LE
1 1.00-1.79 Not observed NO

Financial (income)

N 5 4 3 2 1
Indicators
o.

1
Akoadunaylig-on ngamakanunayonngakitamatagadlaw.
(I have strong consistent daily income.)
2
Kanunaynakunggilista ang akunginadlawngakita ug gasto.
(I always keep track of my daily earning and expenses.)
Kanunaykongnagplanongamapadako ang akongnegosyo ugmakita
3 ang ginansya.
(I often plan to maximize my business and safe the profit.)
Usahayakoadunayinadlawngakitangadiliigoaronmatubagsapanginah
4
anglansaakongnegosyo.
(I sometimes have a daily income that is not sufficient to meet the
demand to my business.)
Akoadunaydisentengabalansetalisataasngatermino ug
5
mubongaterminongamgakinahanglanonsanegosyo.
(I have a decent balance between long-term ang short-term needs in
the business.)
Akomakatubagsamgapanginahanglansaakongpamilyasaakonginadla
6 wngakita.
(I meet the demands of my family on my daily income.)
Gigamitnako ang akongpinansyalngagidak-on
7 aronmahimongangaysa among negosyo.
(I use my financial size to become our business appropriate.)
Akoadunayadlaw-
8
adlawngabayadsaabangngadilimolapassaakongkinitaankadaadlaw.
(I have a daily payment for the rent that not to exceed my income
every day.)
9 Makaya nako ang
akonginadlawngamgagalastuhansakwartangaakongkinitaankadaadla
w para masuportahan ang mgapanginahanglanonsaakongpamilya.
(I can cover my daily expenses to the money I've earn every day to

50
 support the needs of my family.)
Kanunaykongmohatagogigongpanginahanglanalangsasuholsaakonge
10 mpleyado.
(I always give adequate needs for my worker's wage.)

Mean

Food Production
N Indicators
o.
1 Dali ko ngamaka-access sapreskongaprutas ug utanonsabalay.
(I easy access to fresh fruits and vegetables at home.)
2 Gituyonako ang pagpalit ug organikongpagkaon.
(I have purposely purchased organic food.)
3 Akoadunaykabag-
ohansanegosyosapagkaontungodsamgakakompetensyasapagbaligyas
apagkaon.
(I have food business innovation due to competitors in selling food.)
4 Ang order samgakustomertukmangagihimo ug gihatag.
(Order of customers was accurately made and served.)
5 Ang presyosapagkaondili mahal.
(The cost of the food was inexpensive.)
6 Pagkaonngagilutosabuntagunyagibaligyasasamangoras.
(Food cooked on the morning then of sale at the same time.)
7 Ang pagkaongiandamlamang kung ang mgakustomer gusto
ngamopalitniini.
(Food is only prepared when customers wish to buy it.)
8 Gibaligya ang pagkaongikansa tray ngaadunaytabon.
(Food is sold from the tray with covering.)
9 Bisan pa sapaggamitsamgaplastik, ang pagkaonluwaskan-on.
(Despite the usage of plastics, food is safe to eat.)
10 Ang pagkaongipainitpag-usabsadili pa ibaligya.
(Food is reheated before sale. )

Consumer
1 Ang pagkaonluwasngakan-on samga bata.
(The food is safe for children to eat.)
2 Ang tag-
iyamakagarantiyasakaluwasansapagkaonngagikaonsamgakustomer.
(The proprietor can guarantee the safety of the food that customers
ingest.)
3 Ang mgakustomermakausa lang ilublob ang ilangputahesasarsa.
(Customers only submerge their dish once in sauce.)
4 Igongagidaghanonsamgalingkoranan ang anaa.
(A sufficient number of seats were available.)
5 Ang mgaPagkaonkinahanglanngalimpyo ug tabunan

51
 (Foods should be clean and covered. )
6 Ang mga stall kinahanglanngalimpyokanunay
(Stalls should be always clean.)
7 Limpyo ug presentable ba ang mgasininasamgatigdumalasapagkaon
(Does food handlers’ clothes clean and presentable.)
8 Gipakitanako ang
mgapagkaonngaadunayangayngapresyongamaabutsaakongmgacusto
mer.
(I display foods with appropriate price that afford to my customers.)
9 Gisulayannakongamagbag-o sausa ka
pagkaonngamakadanisaatensyonsamgakustomer.
(I try to innovate a food that can attract attention to the of
customers.)
10 Kinahanglankongmagplano kung unsa ang
pinakamaayongasolusyonaronmakakuhaogdugangngakitagikansapag
kaonngaakonggibaligya.
(I should plan what is the best solution to gain more profit from the
food that i sell.)

Part II

1. What are the challenges encountered during the during and post pandemic?
a. Financial
b. Production
c. Consumers
d. Employee (if applicable)
e. Management

Questioner 2

Food Safety Practices

1 I wash my hands properly before or after using gloves.

2 I wear an apron while working
3 I properly clean the food storage area before storing new

52
 products.
4 I use a sanitizer when washing service utensils (plates, mugs,
and spoons).
5 I wash hands before handling food.
6 I always check the shelf life of foods at the time of serving.
7 I wear mask when serving foods.
8 I aways check the environment clean and hygienically
maintained regularly.
9 I cover my hair during food preparation
10 I should show maximum care on hygiene when entering or
leaving food processing areas.

INITIAL CODES TO THEMES

Sample Initial Codes

Excerpts from Interview Transcript Initial Codes

1. The money we get daily from the food we sell is not enough, but Insufficient income
still, it can sustain the rest of our family. (p1)
2. Our income is not enough to meet our daily needs. (p9) Deficit earnings
3. Our income is smaller than our recent years. (p10) Not enough income

4. Our income now is lower than the past years. (p15) Unstable income
5. Based on our experienced, our income is lesser because of the Deficit income
pandemic. (p25)
6. Our daily earnings are less than in the past years because only Deficit Income
some can visit. (p29)
7. We only have little income/earnings. (p40) Deficit income
8. Some of the food needs ingredients added. (p1) Ingredients deficiency
9. All the food products are now expensive, so we only cook a Products costly
little. (p9)
10. All the food ingredients are now expensive. (p10) Price heights
11. The food items now are more expensive than before. (p15) Costly products
12. The fruits are now more expensive than before. (p30) Expensive

53
 transportation
13. Food products are now expensive. (p33) Products costly
14. the food items are expensive, especially the transportation. (p37) Gasoline increase
15. We only buy a few because it has just been wasted. (p43) Expensive product
Consumer dislike
16. The product is now more expensive than before because of the Expensive product
expensive ingredients. (p44)
17. Our product now needs more ingredients because it is pricier Price heights
than before. (p46)
18. Sometimes, we do not sell because they buy a little. (p40) Expensive products
19. When the pandemic started, all the food items were more Limited Stock
expensive, especially fruits. (p25)
20. All fruits now are expensive, which is too high for our cost. Lack of stock
(p29)
21. All the food products were expensive when the pandemic Costly products
started. (p48)
22. When the pandemic started, food products started to become Price height
expensive. (p49)
23. It is different now because the consumer is fewer than in the Less Consumer
past few years. (p48)
24. The consumer now very few than before. (p49) Less consumer
Lockdown
25. The consumer now is lesser than before. (p44) Less consumer
Lockdown
26. The number of consumers is different from before; most always Less consumer
go here to buy only some snacks. (p46) Lockdown
27. The buyer is not so much many compared to before. (p40) Less consumer
28. There are lots of buyers than in previous years at the Night Customer increase
Market. (p33)
29. The consumer will only buy some foods. (p37) Less food purchase
30. The buyer is fewer than before. (p10) Less customer
31. The buyer is fewer than the other year. (p9) Less customer
Some buy it, but it is different from many before. (p1) Buyers’ inconsistency
32. Only a few of our buyers come to the Night Market. (p30) Contagious disease
33. Few of our valid customers are afraid to come to Night Market Contagious disease
because they are afraid of infection by Covid-19. (P15)
34. There are only less of buyers. (p43) Unsafe environment
35. Few of our buyers did not buy our food because they feared Risky environment
infection by Covid-19. (p25)
36. The buyer is smaller than before. (p29) Lockdown
37. Currently, we do not have any helpers because of financial Deletion of employee
problems. (p1)
38. We are having a hard time managing our business because of the Environment adjustment
situation. (p9)
39. Only my child helps me in managing our business. (p10) Employee family
members
40. Only my child and my niece are my helpers in our business. To less the expenses
(p15)

54
 41. I only manage my own business. (p30) No hired employee
42. Nothing, because our income is enough for our family’s daily Less financial
needs. (p43)
43. We do not have employees. (p44) No hiring
44. We do not have employees because we need more income to pay Deficit financial
them. (p46)
45. How we manage our business today differs from before because Fewer products
the snacks we have displayed have been limited since the displayed
pandemic started. (p44)
46. Of course, to manage the business, it should always be clean and Clean and enough for
enough for day-to-day selling. (p46) the day

47. It is necessary to clean the place every day and to cook well. Well-cooked food
(p43)
48. For it is difficult to manage our business today because of this Environment adjustment
situation. (p25)
49. It is difficult to manage a business nowadays because of this Environment adjustment
pandemic. (p29)
50. At first, it was not easy to manage it because of this covid-19. Adjust new normal
(p30)
51. It is not easy to manage because we must get used to it. (p15) Adjust new normal
52. It is hard for us to manage our business because there are only a Expensive product
few buyers, which differs from what we are used to. (p10)
53. It is challenging to manage our business because of the new Adjust new normal
normal. (p1)
54. Managing this kind of business is very difficult because Buyers’ inconsistency
sometimes we lose income. (p37)
55. For me, it is difficult to manage our business now because of Adjust new normal
this pandemic. (p33)

Table 6 detailed the interpretation and coding of the transcripts. After translating,

analyzing, and assessing the Night Market Vendors, there were 55 initial codes.

Initial Codes and Subthemes

After reading and examining the 55 original codes, relevant codes were grouped.

The initial code was created from the original 55 codes down to 42. Then, 16 sub-themes

were created. For instance, adjusting to the new normal, availability of inadequate

ingredients, availability of goods, and lack of supplies formed with subthemes that not
55
enough resources to supply and the needs of individual sectors in vendors during

pandemic and post-pandemic. Table 2 showed the initial codes and the subthemes.

Initial Codes and Subthemes

Initial Coding Subthemes
1. Insufficient income
2. Deficit earnings
3. Not enough income Distributing Income
4. Unstable income
5. Deficit income
6. Income heights
7. Income deficit
8. Ingredients deficiency
9. Products are costly Lacking ingredients
10. Price heights
11. Expensive product Rising Product
12. Expensive transportation
13. Consumer dislike High-costing of transportation
14. limited stock Unappealing food items
15. lack of stock
16. less consumer Limiting Stock
17. Fewer buyer
18. Less food purchase Decreasing consumer
19. Customer decrease
20. Lockdown
21. Buyer inconsistency Restricting community
22. Unsafe environment Changing the number of consumers
23. Risky environment Threatening environment
24. Enough income
25. Lack of income Earning accurate income
26. Low-income budget
27. Less financial
28. Less budgeting Reducing Income
29. Deficit financial
30. Consumer satisfaction
31. Health Security Gratifying the consumer's wants
32. Environmental adjustment Protecting health
33. Adjust the new normal Coping with the new typical
34. Increase transmission environment

56
 35. Coronavirus disease
36. Disease dissemination
37. Transmit infection
38. Covid outspread
39. Widespread disease Spreading Disease
40. Infectious disease
41. Contagious disease
42. Epidemic disease

Sub-themes and Themes

The 16 sub-themes developed from the 42 initial codes were further examined,

analyzed, and compared. Related sub-themes were fused to form four themes. Table 7

outlined the themes and sub-themes from the transcribed participant responses. Table 7

highlighted the themes that resulted from the 16 sub-themes based on the participant's

responses to their work experiences during and after the pandemic.

Table 8. Sub-themes and Themes

Subthemes Themes
1. Destituting income
2. Reducing income
3. Spreading disease Facing detrimental effects of
4. Threatening environment COVID-19
5. Restricting the Community
6. Changing the number of consumers
7. Rising product Struggling to purchase more food
8. High Costing Transportation
9. Lacking Ingredients Experiencing inimical effects of
10. Unappealing Food Items COVID-19
11. Coping with the new typical environment Adjusting to adopt new normal
12. Earning accurate income Obtaining health and security
13. Gratifying the consumer wants
14. Protecting health

57
 CURRICULUM VITAE

A. VITAL INFORMATION
Name: Jhelaica A. Etol
Age: 24 years old
Date of Birth: January 2, 1998
Sex: Female
Civil Status: Single
Permanent Address: P-4 Pisaan, Bonifacio Misamis Occidental
Mobile Number: 0948-466-8438
E-mail Address: [email protected]
Father: Allan M. Etol
Mother: Mernalyn A. Etol

B. EDUCATIONAL ATTAINMENT

College: Northwestern Mindanao State College of

Science and Technology
Tangub City
Bachelor of Technical Vocational Teacher
Education major Food Service and
Management

58
 2023 - present

Junior High School: Farmers’ Institute UCCP Inc.

De. Fernan Bonifacio
2013-2014

Elementary: Pisaan Elementary School

Bonifacio
2009-2010

A. VITAL INFORMATION
Name John Dave C. Manzano
Age: 23 years old
Date of Birth: June 24, 1999
Sex: Male
Civil Status: Single
Permanent Address: P-6 Sumirap, Tangub City Misamis Occidental
Mobile Number: 0963-939-1624
E-mail Address: [email protected]
Father Saturnino M. Manzano
Mother Ceres C. Manzano

C. EDUCATIONAL ATTAINMENT

College: Northwestern Mindanao State College of

Science and Technology
Tangub City
Bachelor of Technical Vocational Teacher
Education major Food Service and
Management
2023 - present

59
 Senior High School: St. Michael’s High School
Tangub City
2016 – 2018

Junior High School: St. Michael’s High School

Tangub City
2012 – 2016

Elementary : Sumirap Central School

Tangub City
2006 - 2012
A. VITAL INFORMATION
Name Jamayca E. Dela Cruz
Age: 22 years old
Date of Birth: May 29, 2000
Sex: Female
Civil Status: Single
Permanent Address: P-3 Sumirap, Tangub City Misamis Occidental
Mobile Number: 0946-884-9526
E-mail Address: [email protected]
Father: Conrado B. Dela Cruz
Mother: Elsa E. Dela Cruz

D. EDUCATIONAL ATTAINMENT

College: Northwestern Mindanao State College of

Science and Technology
Tangub City
Bachelor of Technical Vocational Teacher
Education major Food Service and
Management
2023 - present

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 Senior High School: Sumirap National High School
Tangub City
2016 – 2018

Junior High School: Sumirap National High School

Tangub City
2012 – 2016

Elementary : Sumirap Central School

Tangub City
2006 - 2012
A. VITAL INFORMATION
Name: Alyssa Jean T. Abella
Age: 23 years old
Date of Birth: December 24, 1999
Sex: Female
Civil Status: Single
Permanent Address P-4 Maquilao, Tangub City Misamis Occidental
Mobile Number: 0910-816-3027
E-mail Address: [email protected]
Father: Ricarte S. Abella
Mother: Fe T. Abella

E. EDUCATIONAL ATTAINMENT

College: Northwestern Mindanao State College of

Science and Technology
Tangub City
Bachelor of Technical Vocational Teacher
Education major Food Service and
Management

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 2023 - present

Senior High School: St. Michael’s High School

Tangub City
2016 – 2018

Junior High School: St. Michael’s High School

Tangub City
2012 – 2016

Elementary: Maquilo Integrated Scool

Tangub City
2006 – 2012

A. VITAL INFORMATION
Name Cherry Mea S. Romoc
Age: 23 years old
Date of Birth: June 5, 1999
Sex: Female
Civil Status: Single
Permanent Address P-7 Bagakay Ozamis City Misamis Occidental
Mobile Number: 0909-889-7853
E-mail Address: [email protected]
Father: Wenceslao G. Romoc
Mother: Rosalinda S. Romoc

F. EDUCATIONAL ATTAINMENT

College: Northwestern Mindanao State College of

Science and Technology
Tangub City

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 Bachelor of Technical Vocational Teacher
Education major Food Service and
Management
2023 - present

Junior High School: Ozamis City National High School

Ozamis City
2014 – 2015

Elementary: Sancho Capa Integrated School

Ozamis City
2009-2010

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