Big chow 2000 food service / Carl Bryan C. Javier and Marvin M. Dilidili.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite, Cavite State University- Main Campus, 2000.Description: 40 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 658 J32 2000
Online resources: Abstract: JAVIER, CARL BRYAN C, DILIDILI, MARVIN M., “BIG CHOWW 2000 FOOD SERVICE”, An Enterprise Development Project Report, Bachelor of Science in Business Management, major in Marketing, Cavite State University, Indang, Cavite, March 2000. Adviser: Dr. Alice T. Valerio. A study was conducted primarily to: 1) assess the financial performance of “Big Choww 2000 food service center; 2) identify the problems encountered in the operation of the food service center; and 3) formulate feasible solutions to such problems. An entrepreneurial development project was conducted at the back of the College of Economics, Management and Development Studies of the Cavite State University, Indang, Cavite from August 1999 to January 2000. The enterprise has an initial investment of P40, 000.00. The said capital was used for building construction, procuring the supplies and equipment, purchasing of raw materials and financing the operating expenses of the project. The project was operated as an enterprise covering the organization, production, and marketing and financial areas of management. Throughout the duration of the project, production was done daily except during holidays and weekends. The needed raw materials such as meat, vegetables, spices and other ingredients were procured from the Indang Public Market. The foods were prepared and cooked as early as 5 A.M. Foods preparation started with the merienda in the morning, followed with the viands and rice for lunch. The dishes prepared were rice, afritada, menudo and other Filipino dishes. During lunch time, the cook prepared afternoon merienda. In marketing the product, personal selling was done. Free delivery to the regular buyers was also done to capture regular customers. The enterprise offered daily fo merienda and lunch. Foods were priced on a per-serving basis. Rice was sold at P3.00 per cup, viands at P15 .00, vegetables at P12. 00 and merienda P12. 00 to P15. 00. All | transaction were on cash basis only. For the four and one-half month operation, the business realized a total sales of P207, 297.75. The enterprise obtained the highest sales in the 5" and 7" week due to the increase in volume of food prepared. The lowest sales obtained in the 12” week and the last week of the operation due to the holiday and special occasions.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 658 J32 2000 (Browse shelf(Opens below)) Link to resource Not For Loan EDP-57 00001302

Enterprise Development Project (BSBM Major in Marketing Management) Cavite State University.

JAVIER, CARL BRYAN C, DILIDILI, MARVIN M., “BIG CHOWW 2000 FOOD SERVICE”, An Enterprise Development Project Report, Bachelor of Science in Business Management, major in Marketing, Cavite State University, Indang, Cavite,
March 2000. Adviser: Dr. Alice T. Valerio.

A study was conducted primarily to: 1) assess the financial performance of “Big Choww 2000 food service center; 2) identify the problems encountered in the operation of the food service center; and 3) formulate feasible solutions to such problems.

An entrepreneurial development project was conducted at the back of the College of Economics, Management and Development Studies of the Cavite State University, Indang, Cavite from August 1999 to January 2000.

The enterprise has an initial investment of P40, 000.00. The said capital was used for building construction, procuring the supplies and equipment, purchasing of raw materials and financing the operating expenses of the project. The project was operated as an enterprise covering the organization, production, and marketing and financial areas of management.

Throughout the duration of the project, production was done daily except during holidays and weekends. The needed raw materials such as meat, vegetables, spices and other ingredients were procured from the Indang Public Market. The foods were prepared and cooked as early as 5 A.M. Foods preparation started with the merienda in the morning, followed with the viands and rice for lunch. The dishes prepared were rice, afritada, menudo and other Filipino dishes. During lunch time, the cook prepared afternoon merienda. In marketing the product, personal selling was done. Free delivery to the regular buyers was also done to capture regular customers. The enterprise offered daily fo merienda and lunch. Foods were priced on a per-serving basis. Rice was sold at P3.00 per cup, viands at P15 .00, vegetables at P12. 00 and merienda P12. 00 to P15. 00. All | transaction were on cash basis only.

For the four and one-half month operation, the business realized a total sales of P207, 297.75. The enterprise obtained the highest sales in the 5" and 7" week due to the increase in volume of food prepared. The lowest sales obtained in the 12” week and the last week of the operation due to the holiday and special occasions.

Submitted to the University Library 03/28/2000 EDP-57

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