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Healthy snack house / Von Vienna U. Austria.

By:

Austria, Von Vienna V [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2017. Cavite State University- Main Campus,Description: xvi, 72 p. : col. ill. ; 28 cm illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

338.19 Au7 2017

Online resources:

View Abstract

Production credits:

College of Economics, Management and Development Studies (CEMDS), Department of Management

Abstract: AUSTRIA, VON VIENNA U., JANDA, REJOICE D., and VALERIO, ARGIELYN A., HEALTHY SNACK HOUSE. Enterprise Development Project. Bachelor of Science in Business Management, major in Marketing Management. Cavite State University, Indang, Cavite. April 2017. Adviser: Ms. Danikka A. Cubillo An enterprise development project (EDP) was conducted to give the students an opportunity to apply their theoretical knowledge in actual handling of the business, as well as to offer delicious food items for the customers. Specifically, it aimed to create a new product out of existing product through innovation. In addition, it also aimed to formulate the strategy in producing and marketing; determine the profitability of the products; and identify the problems encountered in operating the business and recommend possible solutions. The business named Healthy Snack House was operated from January 20, 2017 to April 17, 2017 and was located at the Enterprise Development Project Center (EDP Center), University Mall, Cavite State University, Indang, Cavite. The partners' duties and responsibilities, like procurement of raw material, production of products and recordings of transactions were properly identified and implemented for the accomplishment of the excellent strategies in managing the business. The business offered Brazo de Mercedes with squash custard, Lasagna Roll with spaghetti sauce (chicken and tuna flavor) and Chicken Ball filled with cheese inside in a sweet chili sauce. The capital investment of P30, 000.00 was shared equally by the entrepreneurs. A total of P28, 392.00 was initially used to purchase raw materials, payment for During the operation of the business that started last week of January 2017, the highest flume of production with a total volume of P48, 532.00 was in the month of February. For the entire business operations, Healthy Snack House was able to generate total sales of P88, 114.00 and a net income of P18, 083.06. The gross profit margin (GPM) was 54.57 percent, net profit margin (NPM) was 20.52 percent, return on investment (ROI) was 60.28 percent and return on assets (ROA) was 37.61 percent. Through this project, the entrepreneurs' capabilities, social skills and decision making techniques in managing the business were developed.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	338.19 Au7 2017 (Browse shelf(Opens below))		Room use only	EDP-459		00017502

Enterprise Development Project (Bachelor of Science in Business Management Major in Human Resource Development) Cavite State University

Includes bibliographical references.

College of Economics, Management and Development Studies (CEMDS), Department of Management

AUSTRIA, VON VIENNA U., JANDA, REJOICE D., and VALERIO, ARGIELYN A., HEALTHY SNACK HOUSE. Enterprise Development Project. Bachelor of Science in Business Management, major in Marketing Management. Cavite State University, Indang, Cavite. April 2017. Adviser: Ms. Danikka A. Cubillo
An enterprise development project (EDP) was conducted to give the students an opportunity to apply their theoretical knowledge in actual handling of the business, as well as to offer delicious food items for the customers. Specifically, it aimed to create a new product out of existing product through innovation. In addition, it also aimed to formulate the strategy in producing and marketing; determine the profitability of the products; and identify the problems encountered in operating the business and recommend possible solutions.
The business named Healthy Snack House was operated from January 20, 2017 to April 17, 2017 and was located at the Enterprise Development Project Center (EDP Center), University Mall, Cavite State University, Indang, Cavite.
The partners' duties and responsibilities, like procurement of raw material, production of products and recordings of transactions were properly identified and implemented for the accomplishment of the excellent strategies in managing the business. The business offered Brazo de Mercedes with squash custard, Lasagna Roll with spaghetti sauce (chicken and tuna flavor) and Chicken Ball filled with cheese inside in a sweet chili sauce.
The capital investment of P30, 000.00 was shared equally by the entrepreneurs. A total of P28, 392.00 was initially used to purchase raw materials, payment for
During the operation of the business that started last week of January 2017, the highest flume of production with a total volume of P48, 532.00 was in the month of February. For the entire business operations, Healthy Snack House was able to generate total sales of P88, 114.00 and a net income of P18, 083.06. The gross profit margin (GPM) was 54.57 percent, net profit margin (NPM) was 20.52 percent, return on investment (ROI) was 60.28 percent and return on assets (ROA) was 37.61 percent.
Through this project, the entrepreneurs' capabilities, social skills and decision making techniques in managing the business were developed.

Submitted to the University Library September 07, 2017 EDP-459