Motivation, risk preparation, and competitiveness of female food business owners in selected areas of Cavite / by Hannah Mae J. Agnote, Brix Tom M. Galinato, and Crisjen A. Leona

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2017.Description: xxi, 60 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 338.04082 Ag2 2017
Online resources: Production credits:
  • College of Economics, Management and Developmental Studies (CEMDS)
Abstract: AGNOTE, HANNAH MAE JUNIO; GALINATO, BRIX TOM MARTINEZ; AND LEONA, CRISJEN ARIBAL, Motivation, Risk Preparation and Competitiveness of Female Food Business Owners in Selected Areas of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management major in Financial Management. Cavite State University, Indang, Cavite. May 2017. Adviser: Glenda S. Pena. The study was conducted to determine the level of motivation, risk preparedness and competitiveness of female food business owners. It aimed to determine the socio- economic profile of female food business owners in terms of age, birth order, civil status, educational attainment, monthly net income from the business, sources of initial capital and form of business organization. It also tends to identify the relationship between the socio- economic profile of the participants to their level of motivation, risk preparedness and competitiveness; and to ascertain the relationship among level of motivation, risk preparedness and competitiveness of the participants. The participants of the study were 230 female food business owners in selected areas of Cavite. A questionnaire was used to gather data from the participants. The frequency, mean, range, and standard deviation were used to present the socio- economic profile and business characteristics of the participants, Spearman Rank Correlation, Point Biserial Coefficient and Chi Square were used to determine the relationship between socio- economic profile and level of motivation, risk preparedness and competitiveness of the participants; Spearman Rank Correlation was used to determine the relationship among level of motivation, risk preparation and competitiveness of the participants. Based on the result most of the participants aged 38 to 47 years old, with an average age of 41. Most of the participants were married, a high school graduate, have an income ranging from P8,000- P39,999, put up their business using their own savings and majority of the business type were sole proprietorship. Seventy- three percent of the participants have shown very high level of motivation and only 27 percent showed high level of motivation. Most of the participants are extrinsically motivated. The study also showed that in terms of risk preparation, 34 percent of the participating have a very high level of risk preparedness and 63 percent showed high level Of risk preparedness. The remaining 8 percent of the participants were moderately risk prepared on their business operation. On the other hand, 51 percent of the participants have a very high level of competitiveness and 44 percent have high level of competitiveness. The remaining 1 1 percent of the participants was moderately competitive. The motivation, risk preparation and competitiveness of female food business owners were found to have a significant relationship with each other.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 338.04082 Ag2 2017 (Browse shelf(Opens below)) Link to resource Room use only T-7035 00000189

Theses (Bachelor of Science Business Management Major in Financial Management) Cavite State University

Includes bibliographical references.

College of Economics, Management and Developmental Studies (CEMDS)

AGNOTE, HANNAH MAE JUNIO; GALINATO, BRIX TOM MARTINEZ; AND
LEONA, CRISJEN ARIBAL, Motivation, Risk Preparation and Competitiveness of Female Food Business Owners in Selected Areas of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management major in Financial Management. Cavite State University, Indang, Cavite. May 2017. Adviser: Glenda S. Pena.
The study was conducted to determine the level of motivation, risk preparedness
and competitiveness of female food business owners. It aimed to determine the socio-
economic profile of female food business owners in terms of age, birth order, civil status, educational attainment, monthly net income from the business, sources of initial capital and form of business organization. It also tends to identify the relationship between the socio- economic profile of the participants to their level of motivation, risk preparedness and competitiveness; and to ascertain the relationship among level of motivation, risk preparedness and competitiveness of the participants.
The participants of the study were 230 female food business owners in selected areas of Cavite. A questionnaire was used to gather data from the participants.
The frequency, mean, range, and standard deviation were used to present the socio- economic profile and business characteristics of the participants, Spearman Rank
Correlation, Point Biserial Coefficient and Chi Square were used to determine the
relationship between socio- economic profile and level of motivation, risk preparedness
and competitiveness of the participants; Spearman Rank Correlation was used to determine the relationship among level of motivation, risk preparation and competitiveness of the participants.
Based on the result most of the participants aged 38 to 47 years old, with an average age of 41. Most of the participants were married, a high school graduate, have an income ranging from P8,000- P39,999, put up their business using their own savings and majority of the business type were sole proprietorship.
Seventy- three percent of the participants have shown very high level of motivation and only 27 percent showed high level of motivation. Most of the participants are extrinsically motivated.
The study also showed that in terms of risk preparation, 34 percent of the participating have a very high level of risk preparedness and 63 percent showed high level Of risk preparedness. The remaining 8 percent of the participants were moderately risk prepared on their business operation.
On the other hand, 51 percent of the participants have a very high level of competitiveness and 44 percent have high level of competitiveness. The remaining 1 1 percent of the participants was moderately competitive.
The motivation, risk preparation and competitiveness of female food business owners were found to have a significant relationship with each other.

Submitted to the University Library T-7035

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