PERCEIVED RISK IN ONLINE FOOD DELIVERY SERVICE

IN DAVAO CITY AND WILLINGESS TO PAY MORE

An Undergraduate Thesis Presented to Faculty of

The College of Hospitality Education
University of Mindanao
Davao City

In Partial Fulfillment of the Requirements for the Degree of

Bachelor of Science in Hospitality Management

By:

GUARTE, KIVEN R.
OVIEDO, MHARSHEEN U.
REGOYA, CEYLEN JHON B.

October 2024
ii

APPROVAL SHEET

This hospitality research entitled “TITLE OF YOUR STUDY” prepared and

submitted by, NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 1st
Member, 2nd Member, 3rd Member, in partial fulfillment of the requirements for
the degree of Bachelor of Science in Hospitality Management, has been
examined and is hereby recommended for acceptance and approval.

NAME OF ADVISER
Research Adviser

APPROVED by the Panel of Examiners on Oral Examination with a grade of

__________.

KYMWELL R. HINLAYAGAN, DBM

Chairperson

NAME OF 2ND PANEL

Member

ACCEPTED in partial fulfillment of the requirements for the degree

Bachelor of Science in Hospitality Management.

FLORENCE KRISTINA M. JIMENEZ, Ph.D.

Dean of College of Hospitality Education
iii

ABSTRACT
iv

TABLE OF CONTENTS

TITLE PAGE i

APPROVAL SHEET ii

ABSTRACT iii

TABLE OF CONTENTS iv

INTRODUCTION Page

Background of the Study 1

Statement of the Problem 2

The Hypothesis of the Study 2

Review of related Literature 2

Theoretical & Conceptual Framework 10

Significance of the Study 13

Definitions of Terms 13

METHOD

Research Design 14

Research Subject 14

Research Instrument 14

Data Gathering Procedure 16

Statistical Treatment of Data 16

RESULT AND DISCUSSION

Level of >>>>>>>>>>>>>>>>>>>>> 18

Significant >>>>>>>>>>>>>>>>>>> 19

Conclusions 16
v

Recommendations 16
REFERENCES

Hinlayagan, K.R., 2018. A path analysis of customer loyalty of home grown coffee

shops in Davao region. Journal of Administrative and Business Studies,

Muller, J. (2018). The evolution of food delivery services in the digital age. Journal of

Business and Technology

Lim, H., Widdows, R. and Park, J., 2006. M-loyalty: winning strategies for

mobilecarriers. Journal of consumer Marketing.

Lu, Y., Zhang, L. and Wang, B., 2009. A multidimensional and hierarchical model of

mobile service quality. Electronic Commerce Research and Applications,

Gupta, V. (2022). How the consumer's attitude and behavioral intentions are

influenced: A case of online food delivery applications in India. Emerald Literati

Award for Outstanding Paper.

Hong, L. M. (2021). Perceived risk on online store image towards purchase intention.

Journal of Business Management,

MDPI. (2020). Perceived risk and consumer behavior in online food delivery.

Sustainability

Zhao, Y., Zheng, X., & Zhou, W. (2022). Online food delivery: A systematic synthesis
of literature and a framework development. Food Policy, 103, 102049.
 INTRODUCTION

A food delivery service allows customers to order meals from restaurants via

online platforms or apps, delivering food directly to their homes. Its popularity is

driven by convenience and variety, making it essential to modern dining, while

technological advancements and rising demand have attracted both restaurants and

third-party providers (Muller, 2018). Because of technological disruptions in the

smartphone app market, a large number of online food delivery start-ups have

emerged and the resident consumers have established a growing appetite for these

start-up applications (Kapoor and Vij, 2018). According to surveys of US customers'

perceptions, mobile service users are dissatisfied in comparison to other services,

with 35% of US mobile subscribers considering switching to another provider in 2004

(Lim, Widdows, & Park, 2006; zer, Argan, M, & Argan, 2013). In food delivery

services, mobile apps are becoming a powerful way for business of all sizes to reach

potential customers (Cho et al., 2018). This demand reflects a shift in consumer

behavior, where convenience plays a key role in dining choices (Lim et al., 2006; Lu

et al., 2009). However, this convenience comes with perceived risks, making it

essential for businesses to understand these factors to enhance customer

satisfaction and loyalty (Gupta, 2022). Prioritizing customer satisfaction is vital for

food delivery companies (Hinlayagan, 2018)

The food delivery industry faces several significant risks. Financial risks, such

as fluctuating delivery costs, can threaten profitability. Additionally, losses from order

cancellations complicate financial stability (Gupta, 2022). Operational risks include

ensuring timely deliveries and maintaining food quality, with delays potentially

harming a restaurant's reputation (Hong, 2021). Managing logistics effectively adds

further complexity. Customer satisfaction risks are critical; cold or poorly packaged

food can lead to negative reviews and diminished loyalty. Increasing expectations for
timeliness mean delays can frustrate customers (MDPI, 2020). Privacy and security

risks also arise from collecting personal information, making data protection essential

to maintain trust (Lim, Widdows, and Park, 2006). Additionally, market risks require

entrepreneurs to innovate continuously to meet evolving consumer preferences (Lu,

Zhang, and Wang, 2009). Addressing these risks is crucial for building sustainable

food delivery businesses

To retain customers, improving the overall experience is vital. Consumers

value convenience, variety, and time savings, making it essential for businesses to

streamline the ordering process and offer diverse menu options (MDPI, 2020).

Effective communication regarding promotions and personalized recommendations

can drive repeat usage (Gupta, 2022). Enhancing service quality—such as ensuring

timely deliveries and food safety—can significantly boost customer satisfaction and

willingness to pay more (Hong, 2021). Positive experiences build trust and

encourage repeat business. Addressing perceived risks related to food quality and

data security can further motivate customer engagement (Lim, Widdows, and Park,

2006). Ultimately, a seamless experience enhances customer loyalty and promotes

ongoing spending in the competitive food delivery market (Lu, Zhang, and Wang,

2009).

The relationship between perceived risks in online food delivery services and

consumers' willingness to pay is significant. High perceived risks—such as concerns

about food quality, delivery delays, or privacy breaches—can decrease customers'

willingness to pay premium prices (Gupta, 2022). Conversely, when businesses

effectively address these risks through improved service quality and transparency,

customers are more likely to trust the service and exhibit a greater willingness to pay

for enhanced offerings. Thus, minimizing perceived risks can lead to increased

consumer confidence and loyalty, ultimately encouraging higher spending (Hong,

2021).
 This study examines perceived risks in online food delivery services in Davao

City, Philippines, where the interplay of technology, consumer behavior, and local

culture provides a unique context for understanding risks like financial, time, privacy,

and psychological concerns (Hong, 2021). As demand for food delivery increases,

understanding these risks is essential for building trust and encouraging repeat

business.

Background of the Study

The rise of online food delivery services has significantly transformed dining

habits, particularly in urban areas like Davao City. This convenience is driven by

technological advancements and a growing consumer preference for quick and

diverse meal options (Muller, 2018). However, alongside this convenience, perceived

risks—including financial, time, privacy, performance, and psychological concerns—

play a crucial role in shaping consumer behavior and their willingness to pay for

enhanced services (Gupta, 2022).

Perception plays a pivotal role in consumer behavior, defined as the process

through which individuals are exposed to information, capturing their attention and

facilitating comprehension (Gassler et al., 2019). Effective marketing strategies hinge

on understanding the factors that shape consumer perception (Gassler et al., 2019).

With the widespread accessibility of technology and the internet, a growing number

of consumers are increasingly turning to online food delivery apps (OFDAs) for their

dining needs (Chen et al., 2009; Gupta et al., 2019). While these platforms provide

ease of access, they also introduce various risks that can adversely affect customer

satisfaction and loyalty (Hinlayagan, 2018).

Understanding perceived risks is essential for service providers aiming to

enhance their offerings and cultivate consumer trust (Hong, 2021). A consumer's

intention to select, use, and recommend a product or service is heavily influenced by

their attitude towards it (Oliver, 1997). The concept of perceived risk is well-

documented in marketing literature, dating back to Bauer's work in 1960. Javadi et al.

(2012) noted that consumers often base purchasing decisions on the perceived risks

involved.

Despite the growing body of research on online food delivery, studies

specifically focusing on Davao City remain sparse, often generalizing findings without

considering the unique cultural and socio-economic contexts of the area (MDPI,

2020). This study aims to bridge this gap by examining the distinct perceptions of

consumers in Davao City, thereby providing valuable insights for both businesses

and researchers in emerging markets.

Statement of the Problem

The aim of the study is to evaluate the Perceived Risk in Online Food

Delivery Service in Davao City and the intention to reuse. Specifically it sought to

answer the following:

1. To measure the level of perceived risk in Online Food Delivery Services in Davao

City in terms of:

a. Financial Risk;

b. Time Risk;

c. Privacy Risk;

d. Performance Risk;

e. Psychological Risk.

2. To determine the significant relationship between perceived Risk in Online Food

Delivery Service in Davao City and the intention to use.

3. To determine the significant relationship between perceived Risk in Online Food

Delivery Service in Davao City and the intention to use.

Hypothesis

The null hypothesis was tested at 0.05 level of significance stated as follow

Ho1: There is no significance relationship between perceived risk in online food

delivery services in Davao City and the intention to reuse when analyzed according

to profile of respondents.

Review of Related Literature

The exploration of perceived risk in online food delivery services is crucial for

understanding consumer behavior and enhancing service quality. Hinlayagan (2018)

conducted a path analysis of customer loyalty in homegrown coffee shops in the

Davao region, revealing that perceived risks significantly impact consumer trust and

loyalty. This insight is particularly relevant as it emphasizes the necessity for online

food delivery services to address consumer concerns to foster repeat patronage.

Lim, Widdows, and Park (2006) examined loyalty strategies in mobile services,

indicating that perceived risks, particularly those associated with financial

transactions, can deter consumer engagement. Their findings suggest that service

providers must implement effective risk mitigation strategies to enhance customer

loyalty, a principle that is directly applicable to the online food delivery sector where

reliability and quality are paramount. Lu, Zhang, and Wang (2009) developed a

multidimensional and hierarchical model of service quality, highlighting the integral

role of perceived risk in shaping consumer satisfaction. Their research underscores

the importance of addressing various dimensions of perceived risk—financial,

performance, and psychological—to improve overall consumer experiences in

service contexts, including online food delivery.

Gupta (2022) further elucidates the influence of consumer attitudes on

behavioral intentions in online food delivery applications. The study finds that
increased perceived risks correlate with a diminished willingness to pay more for

enhanced services. This dynamic is especially pertinent to Davao City, where

consumer expectations and preferences continue to evolve in response to service

quality. Hong (2021) investigates the impact of perceived risk on purchase intentions

in online environments, concluding that negative perceptions significantly hinder

consumer engagement. Kumar and Bajaj (2016) stated that consumers concern with

credit card transaction and extra charge on delivery. Moreover, Ariff et al. (2014)

state that Malaysian online shoppers really take seriously on financial risk to avoid

financial loss. Another risk that consumer may face during purchase online is product

performance risk. Based on Kumar and Bajaj (2016) product performance risk can be

identified by product quality, the function of the product, problem happen for that

product and product performance can meet expectation. Indeed, this risk can occur

among consumers due to the product is do not meet their expectation (Ariff et al.,

2014). Asawa and Kumar (2016) stated that consumer considers time as one of the

risk. In other words, the customers do not want to waste their time for making a bad

decision towards products or services.

According to Thakur and Srivastava (2015), consumers afraid to shop online

due to their personal information will be misused by other third parties. Zhang et al.

(2012) also shared the same finding that consumers concern about their

information such as contact number, email address and many confidential

information been disclosure by online retailers to other parties. Taking this into

account, privacy risk in this study defined as the probability for consumers feels

angry due to online retailers use their personal information without permission and

proper ways. According to Kumar and Bajaj (2016) stated that consumers may feel

sad due to product purchasing from online. While Zheng et al. (2012) stated that

consumers feel frustration because of the product purchased does not meet

expectation which caused their self-esteem been loss. In result, the definition of
psychological risk in this study as a possibility for consumers scares self-image and

self-concept will be lost and the products may not suit for their image due to the

product purchased (Asawa & Kumar, 2016; Riaz & Riaz 2018). Social risk can

happen when individuals scare the product purchased may result in blameful

ness from friends (Asawa & Kumar, 2016; Zheng et al., 2012; Singh, 2018).

Therefore, the social risk is defined as the probability of consumer loss their identity

and status among social group due to decision making for products or services

(Zheng et al., 2012). Another factor that customers fear to shop online is delivery as

stated by Tanadi et al. (2015). Tanadi et al., (2015) further added that customers

want their product been arrived timely has been promised by the seller and receive

the product in good condition. Consumers feel important towards after-sale services

to include warranty, guarantee, malfunction product returning and more even in

traditional stores and online stores (Zhang et al., 2012; Singh, Hussein & Dahlan

2018). Therefore, after-sale risk in this study is defined as the probability for

consumer’s concern toward risk issues after they received the product (Zhang et

al., 2012).

Moreover, the research published by MDPI (2020) provides a comprehensive

overview of perceived risk and its implications for consumer behavior in online food

delivery contexts. The study emphasizes that a nuanced understanding of these risks

is essential for improving service quality and fostering consumer trust.

Theoretical Framework

This study on perceived risk in online food delivery services in Davao City and

its influence on willingness to pay more is primarily grounded in Perceived Risk

Theory and the Theory of Planned Behavior (TPB). Perceived Risk Theory posits that

consumers' purchasing decisions are significantly influenced by their perceptions of

various risks, including financial, time, privacy, performance, and psychological risks.
Understanding these perceived risks is essential for evaluating their impact on

consumers' willingness to pay a premium for food delivery services (Gupta, 2022).

Theory of Planned Behavior (TPB) elucidates the relationship between attitudes,

subjective norms, and perceived behavioral control in informing behavioral intentions

(Ajzen, 1991). This theory facilitates an exploration of how consumer attitudes toward

perceived risks, along with social influences and perceived control over the

purchasing process, shape their willingness to pay more.

By integrating these constructs, this study aims to effectively investigate the

interplay between consumer attitudes toward perceived risks and their willingness to

pay more for online food delivery services. Furthermore, these theories will guide the

methodological approach, particularly in the development of the questionnaire and

the design of interventions. Overall, this theoretical framework establishes a clear

relationship between the identified variables, providing a robust foundation for

understanding consumer behavior within the context of online food delivery (Man &

Hong, 2020; Mena, 2020).

 INDEPENDENT DEPENDENT
VARIABLE VARIABLE
Financial Risk Perceived Risk
Time Risk Intention to Use
Privacy Risk
Performance Risk
Psychological Risk

MODERATING
VARIABLE

Demographic Factors

(e.g., age, income,

education level)

Figure 1. Conceptual Framework Showing the Variable and Indicator of the Study

Significance of the Study

This study on perceived risk in online food delivery services in Davao City

presents several important contributions to both academic literature and practical

applications:

Understanding Consumer Behavior: By investigating various dimensions of

perceived risk—including financial, time, privacy, performance, and psychological

factors—this research offers critical insights into how these elements influence

consumer decision-making. A comprehensive understanding of these dynamics is

essential for businesses seeking to enhance user experience and effectively tailor

their services.

Enhancing Service Quality: The findings will provide actionable guidance for

service providers in identifying and addressing specific areas of concern that impact

customer satisfaction. By mitigating these perceived risks, businesses can implement

targeted strategies to improve service quality, thereby fostering greater consumer

trust and encouraging repeat patronage.

Informing Marketing Strategies: This study emphasizes the necessity for tailored

marketing strategies that resonate with local consumer perceptions. Such insights

can assist businesses in developing more effective communication and promotional

tactics, thereby enhancing their competitive positioning in the market.

Contributing to Academic Literature: This research fills a notable gap in the

existing literature by focusing specifically on the context of Davao City, a locality that

has not been extensively studied in relation to online food delivery services. The

findings may also serve as a framework for similar investigations in other emerging

markets.

Policy Implications: The insights derived from this study can assist policymakers

and industry stakeholders in formulating regulations or guidelines aimed at protecting

consumers in the digital marketplace, particularly concerning issues of privacy and

security in online transactions.

Guidance for Future Research: The outcomes of this research may serve as a

foundation for subsequent studies in related fields, including consumer behavior in

digital environments and the evolving landscape of food delivery services.

In summary, this study aspires to enhance both the academic understanding and

practical applications within the domain of online food delivery, ultimately benefiting

consumers and service providers alike.

Definition of Terms

For better understanding, the following terms are defined operationally and

conceptually

Perceived Risk: The subjective assessment of the potential negative outcomes

consumers associate with engaging in online food delivery services, encompassing

various dimensions:

Financial Risk: Concerns about potential monetary loss, such as overpricing or

hidden fees.

Time Risk: Anxiety regarding delays in delivery or extended waiting periods that may

disrupt plans.

Privacy Risk: Worries related to the security of personal and payment information

shared with delivery platforms.

Performance Risk: Apprehensions about the quality and accuracy of the food

received, including issues like incorrect orders.

Psychological Risk: Emotional distress resulting from negative experiences,

affecting overall satisfaction with the service.

Willingness to Pay More: The readiness of consumers to incur higher costs for

enhanced service quality, improved safety features, or better overall experiences in

online food delivery services.

Online Food Delivery Services: Digital platforms that facilitate the ordering of meals

from various restaurants through mobile applications or websites, delivering food

directly to consumers’ locations.

Service Quality: The degree to which online food delivery services meet customer

expectations, including factors like speed, accuracy, and customer support.

Consumer Behavior: The study of how individuals make decisions to spend their

resources on consumption-related items, influenced by various factors including

perceived risks and service quality.

Consumer Trust: The belief that a service provider is reliable and will meet

consumer expectations, which is crucial for fostering loyalty and repeat business.

Cultural Factors: Social and behavioral characteristics that influence consumer

preferences and perceptions, shaped by the local culture and environment.

METHOD

This chapter delineates the research methods that were used by the
researchers in undertaking this study. This chapter also describes every
component involved in conducting the study, which includes the selection of
participants, the process of data collection and analysis, the used sampling
technique, and the statistical treatment of data. Finally, this chapter provides a
comprehensive explanation of the data collection method adopted in this study.
Research Design

This study will adopt a quantitative research design, facilitating the systematic

collection and statistical analysis of numerical data. The primary aim is to investigate

perceived risks associated with online food delivery services in Davao City and their

influence on consumers' willingness to pay a premium for enhanced service quality.

A survey research design will be utilized, as it allows for the efficient gathering of

data from a large sample, enabling the examination of diverse perceptions, attitudes,

and behaviors related to online food delivery.

Research Subjects

The study will focus on consumers in Davao City who have used online food

delivery services. The target sample size will be approximately 400 respondents,

ensuring adequate statistical power to detect significant relationships. Participants

will be individuals aged 18 and older, as this demographic is likely to have relevant

experience with these services.

Research Instrument

Data will be collected via a structured questionnaire designed to elicit

responses on various dimensions of perceived risk—financial, time, privacy,

performance, and psychological—as well as willingness to pay more for enhanced

services. The questionnaire will consist of demographic questions followed by Likert-

scale items, allowing respondents to express their level of agreement or

disagreement with specific statements related to each perceived risk. This format will

enable the quantification of consumer attitudes and facilitate subsequent statistical

analysis.
 The scale used to interpret the response of the respondents is presented
below:

Range of Description Interpretation

Mean

4.50 – 5.00 Very High This means that

>>>>>>>>>>>>>>>>>>>>>>>>>>>

3.50 – 4.49 High This means that

>>>>>>>>>>>>>>>>>>>>>>>>>

2.50 – 3.49 Moderate This means that

>>>>>>>>>>>>>>>>>>>>>>>>>

1.50 – 2.49 Low This means that

>>>>>>>>>>>>>>>>>>>>>>>>>

1.00 – 1.49 Very Low This means that

>>>>>>>>>>>>>>>>>>>>>>>>>

Data Gathering Procedure

The following were the steps to be developed by the researchers in the

gathering of data:
 1. Seek Permission to Conduct the Study. Letter of Permission will send to

the managers/owner of food delivery services in Davao City.

2. Administration of the Questionnaire. Through Google form, the

questionnaires were distributed and validated; the researchers administered

the questionnaires personally. The researchers first explained the rationale

for such activity prior to the distribution of surveys, so that customers would

not take it for granted.

3. Retrieval of the Questionnaire. The questionnaires were retrieved

afterwards. The information was then recorded and subjected to statistical

analysis.

Statistical Treatment of Data

The researcher used Frequency Count, Percentage, Mean, Pearson r, t-Test,

and ANOVA in analyzing the data gathered.

Frequency Count. It was used to determine the exact number of

respondents according to the respective category of the profile.

Percentage. It was used to determine the exact percentile of respondents

according to the respective category of the profile.

Mean. It was used to measure the level of service quality on food delivery in

Davao City.

Person r. This was used in the study to determine the level of service quality

on food delivery in Davao City.

Analysis of Variance (ANOVA). This was used in the study in identifying the

significance difference in the level of service quality on food delivery in Davao City

when analyzed according to the demographic profile of the respondents.

RESULT AND DISCUSSION

 Result and discussion Result and discussion Result and discussion Result

and discussion Result and discussion Result and discussion Result and

discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

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discussion Result and discussion Result and discussion Result and discussion

Result and
Conclusions

Conclusion Conclusion Conclusion Conclusion Conclusion Conclusion.

Conclusion Conclusion Conclusion Conclusion Conclusion Conclusion

Conclusion Conclusion Conclusion Conclusion Conclusion Conclusion

Conclusion Conclusion Conclusion Conclusion Conclusion Conclusion

Conclusion Conclusion Conclusion Conclusion Conclusion Conclusion

Conclusion Conclusion Conclusion Conclusion Conclusion

Recommendations

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation

Recommendation Recommendation Recommendation Recommendation Re

Recommendation
REFERENCES (arrange in alphabetical order) follow Harvard Format

Recamadas, H.K., 2018. A path analysis of customer loyalty of homegrown

coffee shops in Davao region. Journal of Administrative and Business
Studies, 4(4), pp.185-195. https://papers.ssrn.com/sol3/papers.cfm?
abstract_id=3744793
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

Appendix A

LETTER OF APPOINTMENT TO THE ADVISER

DATE

NAME OF ADVISER
Faculty, CHE
The University of Mindanao
Davao City

Greetings!

The undersigned Hospitality Management students wish to ask your

assistance and expertise on our approved thesis entitled
“>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>”

In this regard, we humbly request you to be our Adviser. We believe that you
could help us a lot in this endeavor.

Thank you very much.

Respectfully,

NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 1st Member

NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 2nd Member
NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 3rd Member

Noted by:

DINDO D. SILUD, PhD

Research Coordinator

Conforme:

NAME OF ADVISER
Research Adviser
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

Appendix B

ENDORSEMENT FOR OUTLINE DEFENSE

This is to endorse the thesis manuscript entitled

“>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>” Prepared and submitted by
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> for Outline Defense. The paper has
been evaluated by the research personnel listed below and was compliant
with the quality standards as provided in the UM Research Manual.

Adviser NAME OF ADVISER ____________

Signature
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

APPENDIX C

A Questionnaire on

TITLE OF STUDY

Dear Respondents:

We, the Students of University of Mindanao College of Hospitality

Edycation, are currently conducting the study entitled
">>>>>>>>>>>>>>>>>>>>>>>>>." Given this, we are humbly asking for your
benevolent heart to answer the questions honestly. Rest assured that your
answers will be treated with value and utmost confidentiality.

The questionnaire is composed of two (2) parts. The first part covers
the level of service convenience, and the second part is the level of
satisfaction among food delivery service customers.

Thank you.

NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 1st Member

NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 2nd Member
NAME OF STUDENT (FAMILY NAME, FIRST NAME, MI) 3rd Member

Profile of Respondents

Name (Optional): __________________________________

Age: ( ) 18-28 ( ) 29-38 ( ) 39-48 ( ) 49 and above

Sex: ( ) Male ( ) Female

Marital Status: ( ) Single ( ) Married ( ) Widow(er)

 Instructions: Please check the box that corresponds with your chosen
answers based on the following ratings:

5 – Very High
4- High
3- Moderate
2 - Low
1 – Very Low

1 Question under >>>>>>>>>>>>>>

1.1 5 4 3 2 1

1.2 5 4 3 2 1

2 Question under >>>>>>>>>>>>>>

2.1 5 4 3 2 1

2.2 5 4 3 2 1

Source:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>.

URL:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>