Halal Food Awareness among Non-Muslim Food-Service

Workplace

In Partial Fulfillment of the Requirements in Bachelor of Science in Hospitality

Management of the Goldenstate College

Paper Presented By:

ALIANZA, VINCENT
BENGIL, DIANA ROSE
BERNALES, ZYRA WMIEL L.
CANSON, MARIELLE
GARRIDO, MONIQUE MAE T.
MANGACOP, JAWAHER B.
NOSOTROS, JAMES CARL S.
RECTO, MARIA VICTORIA
SALADAS, YUMIKO
TINITIGAN, HEZELLE
VILLACURA, ROMEL M.

Presented to:
Josie Yap-Tirador, DBA,PhD
Course Facilitator
 CHAPTER 1

THE PROBLEM

Introduction

Every religion represents a symbolic meaning to food and drinks by having

rules to regulate their consumption. This is why certain religions forbid and restrict

the consumption of certain food completely or at certain time. Like Islam, there are

two terms that denote Islamic prohibitions and restrictions on food, which are

'Haram' means unlawful or prohibited and 'Halal' means lawful or permitted.

Philippine Muslims only comprise of 14% from the population, which those are

practicing Islam, most of the people of Philippines are Christians. Despite of

cultural barrier, Muslims in Philippines have the potential to maximize their

contribution if only the uniqueness that they have could be seriously utilized about

the benifits of having halal foods.

The word 'Halal' is derived from the word 'Halla' which the meaning is lawful, legal,

legitimate and permitted for Muslims .In reality, Halal is one of the crucial aspect

of spiritual needs for the Muslim consumers which plays a vital role in their life by

guiding them to purchase and consume the Halal product (Alserhan, 2010). The

purpose of the study is to investigate the awareness and perception of young

Muslims consumer in the Philippines in relation to the Halal foods. Consumer

perception and behavior towards halal food consumption in this country is vital

because it takes a serious role in monitoring and checking the halal food and

products. Nowadays, Muslim consumers as well as other non-Muslim consumers

demand healthy and good quality food. For Muslims, it must conform to the Shariah

requirements. Therefore, it is worthwhile for companies and industries to take a

closer look at consumer intention to offer good quality halal products and that can

be used to predict and satisfy customers and company objectives. In addition with

the difference in culture, perhaps the marketer need to take consideration in

offering of their products.

This paper will create a substance to the following reasons; a. it will broad

the understanding of every Filipino who are primarily Christians; b. It will provide

reasons and explanations why offering halal foods would change a Muslim’s

perspective and lastly; c. It will deliver a connection between differences and it will

enhance the string of acceptance.

Statement of the Problem

The purpose of this study is to determine the skills and awareness of the

workers to a non-Muslim workplace and the importance to product-knowledge

especially those establishments at Tiongson Street, General Santos City where it

offers pork and seafood.

Specifically, it sought to answer the following questions:

1. What is the demographic profile of the respondents in terms of;

1.1 Age

1.2 Civil status

 1.3 gender

1.4 years of experience

1.5 highest educational attainment

1.6 What training/certification did the workers go through?

_____Halal Training

_____Halal Certified

_____HACCP Trained Sanitation

2. What are the skills of a non-Muslim worker establishment that build the

trust of a non-pork eaters in relative to;

2.1 Cleanliness of the perimeter

2.2 Preparation of the ingredients

2.3 Separation of pork ingredients from a pork ingredients

2.4 Area of preparation

2.5 Separation of grillers

2.6 Cooking Equipment

3. What are the importance of customer service in terms of;

2.2 Customer-focus
 2.3 Customer-knowledge

2.4 Customer-sensitivity

Hypothesis

H0 There is no significant relationship between the skills needed to acquire by

the workers to establish product-knowledge and the importance of customer

service to an establishment

HA There is a significant relationship between the skills needed to acquire by

the workers to establish product-knowledge and the importance of customer

service to an establishment

Objectives of the study

The Objectives of the study is:

 To determine the skills needed to acquire by the workers to establish

product-knowledge.

 To hone the importance of customer service to an establishment.

 To not compromise “Halal food consumers”.

 To provide data that will be helpful for the future researchers

Scope and Delimitation

 The researchers will determine the skills needed to acquire by the workers

to establish product-knowledge and the importance of customer service to an

establishment. It sought to obtain data that will serve as the tool to validate the

research.

The study focuses only to the (insert data of the workers) workers at

Tiongson Arcade, Tiongson Street, General Santos City. This study aims to

determine the skills of the workers and their focus to customer service.

Significance of the Study

To the establishments. The purpose of this research is that it will guide

every establishment to create and build trust of every non-pork eater that their

store offers a better service and serve a safe foods.

To the respondents. This study will help them to feel secured and at ease

their agitation during the time of deciding to eat at Tiongson Arcade. It will assure

them that the foods are properly and well prepared best fit to their preferences.

To halal practitioners/Muslim community. This paper would serve as a guide

to every marketers. It will also be beneficial to the Muslim community because this

paper will help them narrow the importance of the establishments’’ sanitation.

Future Researchers. This study will serve as a reference for the other

researcher who will conducting some study.

DEFINITION OF TERMS
 For clarity and better understanding, the following terms were defined:

There are some words to be considered in this study for us to know more about it.

Halal Food. Halal is an Arabic word meaning lawful or permitted. In

reference to food, it is the dietary standard, as prescribed in the Qur'an

(the Muslim scripture). Is used by the Muslims to determine certain food if it is

allowed to eat or not.

Haram. Forbidden, unlawful. Haram is an Arabic term meaning "forbidden".

Acts that are haram are prohibited in the religious texts of the Quran and the

Sunnah. If something is considered haram, it remains prohibited no matter how

good the intention is, or how honorable the purpose is.

Non-Muslim. Refers to an establishment that offer a pork products and

seafood.

Service Workplace. A place where food and ingredients are being

prepared and processed. Location where this study will be conducted specifically

at Tiongson Street Lagao General Santos City.

Service. Defined as a standard of a worker given at the same time during

the product presentation and orientation.

Scope and Delimitation

The scope of this research work will be delimited according to research

problem, local, population and time frame. This study will determine the halal

food awareness among non-Muslin food-service workplace.

Problem: this study aims to answer the main and specific problems previously
stated in the statement of the problem.

Local: This study will be conducted at Tiongson Arcade, Tiongson Street, Brgy.
Lagao General Santos City.

Population: The subject of this research involves the 50 respondents (workers)

from the different arcade at Tiongson Arcade, Tiongson Brgy. Lagao General
Santos City.

Time frame: This study will be conducted from month of March to May 2022 for
Chapter 1 to 3 and October to November 2022 for Chapter 4 and 5.
 CONCEPTUAL FRAMEWORK

The figure showed how the variables of the study were related. Halal food

awareness represented the independent variable whereas the non-Muslim service

workplace is the dependent variable.

Independent Variable Dependent Variable

What are the skills of a non-Muslim What are the importance of customer

worker establishment that build the trust service in terms of?

of a non-pork eaters?
2.2 Customer-focus

1.1 Cleanliness of the perimeter

2.3 Customer-knowledge

1.2 Preparation of the ingredients

2.4 Customer-sensitivity

1.3 Separation of pork ingredients from

a pork ingredients

1.4 Area of preparation

1.5 Separation of grillers

1.6 Cooking Equipment

Figure 1: Conceptual Framework

 CHAPTER 2

Review of Related Literature

This chapter presents the literature and studies which are found to have a
direct bearing to the present investigation.

Related Literature

Abdul RaufuAmbali (2014) stated that The concept of halal products or

foods is now gaining a worldwide discussion due to its recognition as an alternative

benchmark for safety, hygiene and quality assurance of what we consume or drink

daily. Thus products or foods that are produced in line with halal prescriptions are

readily acceptable by Muslim consumers as well as consumers from other

religions. For a Muslim consumer, halal foods and drinks means that the products

has met the requirements laid down by the Shariah law whereas for a non-Muslim

consumer, it represents the symbol of hygiene, quality and safety product when

produced strictly under the Holistic Halal Assurance Management System.

Therefore, consumers nowadays are so much concerned and always be aware of

what they eat, drink and use. The awareness of the Muslim and non-Muslim

consumers describes their perception and cognitive reaction to products or foods

in the market. As such, their awareness is an internal state or a visceral feeling by

way of sensory perception towards the products/foods they used or consumed.

Given the significance role of awareness about halal in the life of Muslims and their

obligations to be Shariah compliant; this paper will address the determinants and

identify the sources of awareness of Muslim consumers on halal products or foods.

It is argued that many things can lead to awareness of halal products or food

unfortunately, most of the previous studies only focused on halal certification logo.

Many problems are associated with halal logo (labeling) as the only source of

awareness for Muslim consumers on halal. This logo is also yet to be empirically

proven as well. This paper delves into other sources that can bring about

awareness of Muslims on halal products in order to fill the void.

Food is one of the most significant elements for interaction among numerous

ethnic, social, and religious sector. People are conscious and worried about the

food they consume. Muslims make sure that only halal foods are what they

consume, Kosher foods for the Jews, and vegan foods for Hindus and Buddhist.

Muslims go after and respect their religious tradition in the guidelines of what kind

of food they eat. Muslims are lawful with the food they eat which is only halal

certified foods and products. Halal which means lawful or acceptable is the term

used by Islam that they respectfully obey.

According to Riaz and Chaudry, halal foods are those that are allowed from

the unlawful products that are prohibited from Muslim from consuming. The world

today is experiencing an upward number inside the wide variety of halal travelers

and travelers who choose to follow and respect the suggestions in their Islamic

faith with the appropriate behavior while on travel or outside their households.

Arobinto noted that Halal industry has a big potential in booming at the global

market. The Philippines is making sure to go with it and take the advantage to uplift

the Philippine economy by developing and promoting the halal business in the
country, and to contribute to the government’s programs to ease poverty by

providing economic opportunities to marginalized sectors through the resultant of

the halal industry in the country.

The idea of halal today is religious. The rising situation on health among

consumers these days is an advantage for halal food manufacturers, because

health - being problem in food intake essentially shares the identical importance

with halal conception. The thought of being well means being attentive on what the

body absorbs, going on the cleanliness of the meals, supply the nourishment and

the manner of coping with the food that is prepared. The purpose is to decrease

any dangerous results to the body. In addition, consumers and buyers are to select

healthy, nutritious and natural foods. Distinctive procedure, packaging, tasting and

aesthetically alluring varieties of food choices are now in the market. Accordingly,

food safety and food hygiene are also becoming vital elements for food

consumption by means of consumers. There is an increase of awareness of the

Halal idea and opened the opportunities for Halal foods in the Muslim people’s

amenability with their Islamic religion requirements. The Islamic consciousness of

Halal foods and products are widening and attract non-Muslim places to know

more about halal items. This can build innovative marketplaces for Halal food items

and products that can increase the advertisement of Halal foods in the future.

Conceptualizing Halal

The word “Halal” means permissible or lawful by Islamic laws. It refers to

foods or products consumed by Muslim.

 According to Wahab (2004), halal, when used in relation to food in any form

whatsoever in the course of trade or business or as part of a trade description, is

applied to lawful products or foods or drinks. Halal can also take any other

expression indicating or likely to be understood as permission by Islamic religion

to consume certain things or utilize them. Such expression shall have an indication

that neither is such thing consists of or contains any part or matter of an animal

that a Muslim is prohibited by Shariah to consume. In addition, if it is an animal, it

would indicate that it has been slaughtered in accordance with Hukum Shariah. In

other words, it does not contain anything which is considered to be impure

according to Hukum Shariah. If it is food stuffs, it means that it has not been

prepared, processed or manufactured using instruments or ingredients that were

not free from anything impure according to Hukum Shariah. Moreover, it and has

not in the course of preparation, processing or storage been in contact with or close

proximity to any things that are considered to be impure according to Hukum

Shariah.

Thus, in Islam, all foods are considered halal except the following, which

are Haram: swine/pork and its by-products; a nimals improperly slaughtered or

dead before slaughtering; animals killed in the name of anyone other than ALLAH

(God) and drinks such as alcohol and intoxicants. Haram also covered carnivorous

animals, birds of prey and land animals without external ears; blood and blood by-

products and foods contaminated with any of the above mentioned products as

they are raised to eat or drink halal, hygienic and safe foods or products (Riaz &

Chaundry, 2004).
Concept of Halal in the Quran and Sunnah

Allah (S.W.T) has created all that is in the earth for the purpose of human

survival and sustenance in life as in the indicated in many verses of the Holy Quran

where He says:

“It is He who have created all that is in the earth for you” (Qur’an, 2:29).

Therefore, nothing is forbidden except what is prohibited either by a verse of the

Quran or an authentic and explicit Sunnah of the Prophet Muhammad (SAW). To

make lawful (Halal) or unlawful (Haram) is the right of Allah alone. No human being,

no matter how pious or powerful, may take it into his hands to change it. The basic

reasons for the prohibition of things are due to impurity and harmfulness. As a

Muslim, we are not supposed to question exactly why or how something is unclean

or harmful in what Allah has prohibited, rather we should render our appreciations

and gratitude to Him (SWT) as indicated in the following verse of the Holy Quran:

6 Abdul Raufu Ambali and Ahmad Naqiyuddin Bakar / Procedia - Social and

Behavioral Sciences 121 (2014) 3 – 25

“O ye who believe! Eat of the good things wherewith We have provided you, and

render thanks to Allah if it is (indeed) He whom ye worship” (Qur'an 2:172).

An in -depth understanding of human beings about what Allah has prohibited

demand our appreciations because the prohibitions of those things are for our own

safety. Looking for excuses are among the biggest lies told against Allah or a form

of distortion of what He permits and forbids. Thus, Allah’s order on prohibited and

non-prohibited things must be followed by all Muslims. The fact is that Islamic laws
are universally applicable to all races, creeds, and sexes. Allah has commanded

us to do that which He commanded the Messengers, where He says:

“O ye Messengers! Eat of the good things, and do right. Lo! I am aware of what ye

do” (Quran 23:51).

As such, the term halal encompasses cleanliness and hygiene in food

preparation because cleanliness is part of religion and Allah only permits hygiene,

safe and halal foods or products for Muslims’ consumptions. This is clearly

highlighted in the following ayah of the holy Quran where He says:

“He hath forbidden you only carrion, and blood, and swine flesh, and that which

hath been immolated to (the name of) any other than Allah. But he who is driven

by necessity, neither craving nor transgressing, it is no sin for him.

Lo! Allah is Forgiving, Merciful” (Qur'an 2:173).

In the above mentioned ayah of the Holy Quran, we have been clearly

informed on what kind of food Muslims should consume and not to consume. The

reasons for prohibitions are even substantiated with clarifications through Quranic

exegeses by Ulamah. For example, the reasons for forbidden carrion and dead

animals are due to unfit for human consumption where their decaying process

leads to the formation of chemicals which are harmful to humans. Blood that is

drained from an animal contains harmful bacteria and toxins, which are harmful to

human products of metabolism and development. Some of these authentic

reasons are even highlighted in the following Quran where Allah (SWT) says:
“And verily in cattle (too) will ye find an instructiv e Sign. From what is within their

bodies between excretions and blood. We produce, for your drink, milk, pure and

agreeable to those who drink it.” (Qur'an 16:66).

From this verse, we can see that Islam only allows a good and healthy food

for Muslims to be consumed. For example, milk is a complete food, rich in protein,

calcium, vitamin A and B. This natural and provisional advantage is only possible

to be derived from lawful animals when they are alive. When they die, it becomes

Haram because of the like harmful effects one may encounter from eating or

drinking out of the dead animals.

Halal Foods or Products in Hadith

The Hadith of the Holy Prophet Muhammad (SAW) has addressed the

concept of halal related all forms of foods, products and drinks for human

consumptions regardless of race, colour and nationality. One of the Ahadith of the

Prophet even teaches human beings the perfect way of slaughtering animals to

become lawful or halal for eating. The Hadith related to this context was narrated

on the authority of Abu Ya’la Shahddad ibn Aus, saying:

Safety and Hygienic Food in the Context of Halal

Hygiene has been given much emphasis in halal and it includes the various

aspects of personal body, clothing, equipment and the working premises for

processing or manufacture of foods, drinks and products. The objective is to

ascertain that the food (whatever kinds) produced is safe, hygienic and not

hazardous to human health. In the context of halal, hygienic food, drinks and
products can be defined as free from najis or contamination and harmful germs.

So, it obviously shows that halal is very particular in food matters especially in the

practice of keeping ourselves and the things around us clean in order to prevent

diseases. Hence a safe food, drink or product is one that does not cause harm to

the consumers be Muslim or non-Muslim when it is prepared and/or eaten or in

accordance to its intended usage. In order to assure we are safe the producers

should take necessary steps to comply with Good Manufacturing Practice (GMP)

and Good Hygiene Practice (GHP). Good Manufacturing Practice is where the

producers apply the combination of manufacturing and quality control procedures

to ensure the products are consistently manufactured to their specifications and

halal prescriptions given by Halal Certification Body. The Codex General Principles

of Food Hygiene and the Malaysian Standard MS1514 on General Principles of

Food Hygiene lay down a firm foundation in hygienic practices in ensuring food

hygiene (Sumali, 2009). This is no doubt in line with the objectives of halal. In other

words, General Principles of food Hygiene laid down complements the aim of halal

when putting into vigorous enforcement. Therefore, these principles are

internationally recognized and the guidelines can be used together with other

specific and appropriate codes of hygienic practice laid down in halal certification

processes by JAKIM.

Relationship between Halal, Hygienic and Safety Food

Consumption of halal as ordained Allah (SWT) must be viewed from the

wider scope and in total perspective. The concept of halal totally encompasses all

aspects of human life as it gives us a better and insightful meaning when it is

viewed from the perspective of quality and total goodness of what we should eat,

drinks and use daily. Thus, to the Muslims, food must not alone be of good quality,

safety and hygienic but also be halal (Hayati, et al., 2008). It shows that all food is

halal except those that are specifically mentioned in Quran as Haram. Islam only

permits its followers the lawful, hygiene, safe and good foods, drinks and products

as stated in the Holy Quran and Shariah. Hence, the consumption of halal is not

only an obligatory in serving Allah but obedient to halal shows that material and

ingredient are not harmful to health since Allah permitted only what is good for

human existence. Hygienic, safety and cleanliness are strongly emphasized in

Islam via halal. It in cludes every aspect of personal hygiene, dress, equipment

and premise where food is processes or prepared. In fact the basis of Halal itself

is hygiene and health (Hayati, 2008). The objective is to ensure that the foods,

drinks and products people take or use are absolutely clean and not harmful to

human health. It therefore worth to note that in Islam the consumption of halal and

using of halal products are obligatory in serving Allah (SWT). In this context,

Muslims communities must be mindful of food or drink ingredients, handling

process and packaging of consumable products. Processed foods and drinks as

well as products are only halal if the raw materials and ingredients used are halal

and it is fully compatible to the Islamic guidelines (Zurina, 2004). As such Muslims

must be aware about halal aspect of what they are consuming.

Conceptualizing Awareness

While according to Randolph (2003), the word “awareness” means the

knowledge or understanding of particular subject or situation. The word

“awareness’ in the context of halal literally means having special interest in or

experience of something and/or being well informed of what is happening at the

present time on halal foods, drinks and products.

As such, awareness describes human perception and cognitive reaction to

a condition of what they eat, drink and use. Subjectively speaking, awareness is a

relative concept where a person may be partially aware, subconsciously aware or

may be acute aware of an issues relating to halal aspect of what is permitted by

Allah. It may be focused on an internal state, such as a visceral feeling or on

external events or issues by way of sensory perception. Awareness provides the

raw material to develop subjective ideas about one’s experience related to

something (Nizam, 2006).

Awareness about something is therefore a basic part of human existence.

On top of everything is the self-awareness. Awareness means one exists as an

individual with private thoughts about the state of something. Therefore, different

people have different level of awareness about something. In other words,

awareness is the processes of informing the general population or increasing

levels of consciousness about risks related to anything that could endanger human

life and how people can act to reduce their exposure to it. So, awareness in the

context of halal can be conceptualized as the informing process to increasing the

levels of consciousness toward what is permitted for Muslims to eat, drink and use.

Halal Marketing:Growing the Pie by Tajamalul Islam and Dr. Uma

Chandrasekaran (2013) clearly discussed the Islamic marketing or Halal

marketing, these authors assumed that religion affects consumer choice and

thus, follows Islamic laws, principles and guidelines in strategic marketing

decisions of designing, communicating and delivering products and services

to customers. In their quotations they mentioned that “Islamic marketing fulfills

needs through Halal products and services with the mutual consent and

welfare of buyers and sellers for achieving material and spiritual well-being

in the world here and the hereafter.”

(Alom &Haque, 2011). They wrote that “Adding the word ‘Islamic’ to

marketing will be understood to mean Shariah compliant practices i.e., adhering

to the teachings of Islam in all facets of trade, applying Islamic business ethics

and observing the market manners as dictated by the religion of Islam.” They

cited the work of Bakr Ahmad Alserhan (2011). Likewise, their quotation of the

statement “A school of thought that has a moral compass which tends towards

the ethical norms and values of Islam and how Muslims interpret these from

their varying cultural lenses”was cited from Wilson (2012). They further wrote

that “Islamic marketing is a relatively new area of study in marketing, even

though Shariah compliant practices have been in place for a longer time.

Muslims around the world have been ensuring that they are consuming Halal

products and services by enquiring about ingredients and by avoiding

products and services that do not conform to their religious beliefs. With

the phenomenon of globalization and liberalization many

multinationals are realizing the opportunities and imperatives of

studying this growing segment.

The concept of Halal and Haram also clearly discussed in the article of

Islam and Chandrasekaran (2013), they posited that Halal and Haram

represent Islamic law based on the teachings of The Holy Quran and Sunnah

(the prophet’s way of life) and regulate every aspect of a Muslim’s life. The word

Halal is usually understood to refer to the food that is permissible according

to Islam.

They further support their statement that states “however in Arabic,

it refers to permissible behavior, speech, dress, conduct, manner and diet

they cited Al-Jallad (2008); They continued to discuss that “Halal is “that which

is permitted, with respect to which no restriction exists, and the doing of

which the Allah has allowed, and Haram is that which the Law Giver has

absolutely prohibited and the one that commits it is liable to incur the

punishment of Allah in the hereafter as well as legal punishment in this world”.

Haram is the antonym of Halal which means prohibitedor forbidden. Besides

Halal and Haram, a third category ‘Makruh’ or the detestable is that “which is

disapproved by Allah albeit not as strongly and the one who commits it is

not punished as he is punished for a Haram act, except when he does it in

excessand in a manner which leads an individual towards what is Haram” a

citation from Al Qaradawi (2002). Siddiqui, Farooqui, Siddiqui and Rosman

in their article Halal Marketing (2017) emphasized that after deep study of the
theories the void gap has been identified that the Basic Islamic Principles

regarding the Marketing mix model have not been addressed. Moreover,

there are some variables which are mandatory foundation of marketing

before indulging in mix model, like the correction of intentions of the

marketer, keenness to legitimate earnings, honoring and fulfilling

obligations and leniency in business transactions. These elements are

needed to be considered first, and then a competitive marketing

strategy is to be developed on the basis of the marketing mix model, which

compiles to the Basic Islamic Principles as well. Nowadays, the topic of

Islamic Marketing is becoming increasingly important among the

researchers as well as the practitioners and become a basis of a heated

argument among the Muslims and non-Muslims as well as among the

proponents of Islamic and contemporary marketing alike.

 Chapter III

METHODOLOGY

This chapter presents the research design, respondents, instruments, procedures

and the statistical methods to be used in the study.

Research Design

This study used a descriptive survey method used to assess personal information

such as age, civil status, gender, years of experience, and highest educational

attainment. Descriptive research is a purposive process of data gathering,

analyzing, classifying and tabulating data about prevailing conditions, practices,

beliefs, processes, trends, and cause- effect relationships and then adequate and

accurate interpretation about such data with or without aid of statistical treatment

Research Respondents

The respondents of this research are the fifty (50) workers at Tiongson Arcade,

Tiongson Street, Brgy. Lagao General Santos City. Random sampling is used to

select randomly, samples from the different strata of the population.

Research Instruments

This study will be exploit using survey questionnaires which will be

rely to the study about the halal food awareness among non-Muslim food service

workplace. This instrument will be developed by the researchers and to be

validated by experts in the field. The survey question will be answered not

exceeded into 10-20 minutes. The questions are straight to the point and will be

conducted with the students of Bachelor of Science in Hospitality Management.

Data Gathering Procedure

In gathering the needed information for the study, the researchers will do the

following:

1. Make a letter of approval to do the study.

2. Do a Random Sampling to all the personnel Tiongson Arcade, Tiongson Street

Lagao General Santos City.

3. Give the consent on the participants, inform everything they need to know as a

respondent.

4. Collect the information needed.

5. Gathering and analyzing the data collected.

6. Construct a Conclusions.

7. Formulation of Recommendation.
Statistical Treatment

Responses to the questionnaire by Bachelor of Science in Hospitality

Management were statistically analyzed with the data requirements of the study.
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