2J's house of oyster mushroom /
Merioles, Jeremie G.
2J's house of oyster mushroom / by Jeremie G. Merioles, Frances Joy C. Pere, and Jonalyn T. Porto. - Indang, Cavite : Cavite State University- Main Campus, 2012. - xiii, 51 pages : illustrations ; 28 cm.
Enterprise Development Project (BSBM--Marketing Management) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
MERIOLES, JEREMIE G., PERE, FRANCES JOY C. AND PORTO, JONALYN T. 2J’s & F House of Oyster Mushoom. An Entrepreneurial Development Project. Bachelor of Science in Business Management major in Operations Management. Cavite State University, Indang, Cavite. April 2012. Adviser: Prof. Gilberto S. David.
The 2J’s & F House of Oyster Mushroom was operated by three Operations Management major students at Barangay Tambo Malaki, Sitio Portugal, Indang, Cavite from October 28, 2011 to March 07, 2012. The project was conducted to enable the students to apply their knowledge and skills in business management to the actual operations of the business. Specifically, it aimed to describe and to determine the different activities and strategies in producing and marketing oyster mushroom; to determine the financial performance of oyster mushroom business; and to identify the problems encountered in operating the business and recommend feasible solutions to the problems.
The project was operated as a partnership type of business wherein the partners were responsible for the operation of the business.
The entrepreneurs had an initial investment of PhP39,000 which was equally shared by them. The said capital was used for purchasing raw materials needed in the production and to defray other costs and expenses such as labor and overhead costs.
The business earned a profit of PhP11,494.38. At the start of the business, the entrepreneurs encountered some problems like deformed fruits, pests, green molds, contamination, and overwatering. The problems were solved by prolonged sterilization time and use of good quality and reliable spawns.
Production management
658.5 / M54 2012
2J's house of oyster mushroom / by Jeremie G. Merioles, Frances Joy C. Pere, and Jonalyn T. Porto. - Indang, Cavite : Cavite State University- Main Campus, 2012. - xiii, 51 pages : illustrations ; 28 cm.
Enterprise Development Project (BSBM--Marketing Management) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
MERIOLES, JEREMIE G., PERE, FRANCES JOY C. AND PORTO, JONALYN T. 2J’s & F House of Oyster Mushoom. An Entrepreneurial Development Project. Bachelor of Science in Business Management major in Operations Management. Cavite State University, Indang, Cavite. April 2012. Adviser: Prof. Gilberto S. David.
The 2J’s & F House of Oyster Mushroom was operated by three Operations Management major students at Barangay Tambo Malaki, Sitio Portugal, Indang, Cavite from October 28, 2011 to March 07, 2012. The project was conducted to enable the students to apply their knowledge and skills in business management to the actual operations of the business. Specifically, it aimed to describe and to determine the different activities and strategies in producing and marketing oyster mushroom; to determine the financial performance of oyster mushroom business; and to identify the problems encountered in operating the business and recommend feasible solutions to the problems.
The project was operated as a partnership type of business wherein the partners were responsible for the operation of the business.
The entrepreneurs had an initial investment of PhP39,000 which was equally shared by them. The said capital was used for purchasing raw materials needed in the production and to defray other costs and expenses such as labor and overhead costs.
The business earned a profit of PhP11,494.38. At the start of the business, the entrepreneurs encountered some problems like deformed fruits, pests, green molds, contamination, and overwatering. The problems were solved by prolonged sterilization time and use of good quality and reliable spawns.
Production management
658.5 / M54 2012