Operations of meat shops in Cavite /
Calaljo, Glory Gene S.
Operations of meat shops in Cavite / by Glory Gene S. Colaljo. - Indang, Cavite : Cavite State University- Main Campus, 2004. - xvi, 72 pages : illustrations ; 28 cm.
Thesis (B.S.B.M.--Marketing) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
COLALJO, GLORY GENE SALONGA. Operations of Meat Shops in Cavite. B.S. Thesis. Bachelor of Science in Business Management major in Marketing, Cavite State University, Indang, Cavite. April 2004. Adviser: Mrs. Marilou P. Garcia.
The study aimed to determine the nature of meat shop operation in the province of Cavite. In addition, the socio-economic characteristics of meat shops and its relationship to income and the problems/issues in selling meat products were determined to serve as bases in coming up with appropriate recommendations to improve the operation of meat shops.
A total of 32 meat shop owners were interviewed using an interview schedule. The ages of meat shop owners ranged from 28 to 67 years. Sixty-six percent were male and the remaining 34 percent were female. Majority of the respondents were married. Nineteen and thirty-one percent of the meat shop owners had reached and completed secondary education respectively. Twenty-five and nineteen percent of the meat shop owners had reached and completed college respectively. They earned P5,500 to P300,000 a month from meat shop operation. The initial capital used by the respondents in starting the operation of meat shop were extracted from personal savings, loaned from bank and other financial institution and borrowed from relatives or friends. Majority of the sellers merely rented the store space, while 44 percent owned the establishment. Meat shops sourced out their commodities from producers, wholesalers and own farm. Respondents purchased supply daily, twice a week, weekly and thrice a month. Payments were done on cash, credit and installment basis. Meat shops offered various types of meat products. They sold fresh meats, processed meats or both products. Payments of buyers were usually on cash and credit basis. Discounts given ranged from 23 to 10 percent. Prices varied depending on the image of the meat shops, place of sale, value of customers and type of meat bought. The income of meat shop owners was significantly affected by the business identification (X2c = 47.43), size of the capital (X2e = 63.29) and size of the shop (X2c = 64.10). On the other hand, form of ownership (X2 = 1.21), number of years in business (X2c = 3.32) and location of the shop (X2c = 2.71) found to have significant affect to income of meat shop owners. Some problems identified were: irregular demand, local news about meat diseases, collection of payments, lack of meat supply, large number of competitors and problem on employees. It is recommended that meat shop owners should take a cue that today's customers put more value on the products they buy. They should take extra effort to promote their products. Leaflets and fliers are effective tools in marketing.
Meat
Marketing
641.36 / C67 2004
Operations of meat shops in Cavite / by Glory Gene S. Colaljo. - Indang, Cavite : Cavite State University- Main Campus, 2004. - xvi, 72 pages : illustrations ; 28 cm.
Thesis (B.S.B.M.--Marketing) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
COLALJO, GLORY GENE SALONGA. Operations of Meat Shops in Cavite. B.S. Thesis. Bachelor of Science in Business Management major in Marketing, Cavite State University, Indang, Cavite. April 2004. Adviser: Mrs. Marilou P. Garcia.
The study aimed to determine the nature of meat shop operation in the province of Cavite. In addition, the socio-economic characteristics of meat shops and its relationship to income and the problems/issues in selling meat products were determined to serve as bases in coming up with appropriate recommendations to improve the operation of meat shops.
A total of 32 meat shop owners were interviewed using an interview schedule. The ages of meat shop owners ranged from 28 to 67 years. Sixty-six percent were male and the remaining 34 percent were female. Majority of the respondents were married. Nineteen and thirty-one percent of the meat shop owners had reached and completed secondary education respectively. Twenty-five and nineteen percent of the meat shop owners had reached and completed college respectively. They earned P5,500 to P300,000 a month from meat shop operation. The initial capital used by the respondents in starting the operation of meat shop were extracted from personal savings, loaned from bank and other financial institution and borrowed from relatives or friends. Majority of the sellers merely rented the store space, while 44 percent owned the establishment. Meat shops sourced out their commodities from producers, wholesalers and own farm. Respondents purchased supply daily, twice a week, weekly and thrice a month. Payments were done on cash, credit and installment basis. Meat shops offered various types of meat products. They sold fresh meats, processed meats or both products. Payments of buyers were usually on cash and credit basis. Discounts given ranged from 23 to 10 percent. Prices varied depending on the image of the meat shops, place of sale, value of customers and type of meat bought. The income of meat shop owners was significantly affected by the business identification (X2c = 47.43), size of the capital (X2e = 63.29) and size of the shop (X2c = 64.10). On the other hand, form of ownership (X2 = 1.21), number of years in business (X2c = 3.32) and location of the shop (X2c = 2.71) found to have significant affect to income of meat shop owners. Some problems identified were: irregular demand, local news about meat diseases, collection of payments, lack of meat supply, large number of competitors and problem on employees. It is recommended that meat shop owners should take a cue that today's customers put more value on the products they buy. They should take extra effort to promote their products. Leaflets and fliers are effective tools in marketing.
Meat
Marketing
641.36 / C67 2004