Operation of catering services in selected areas of Cavite / by Coralyn E. Reyes.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2005. Cavite State University- Main Campus,Description: x, 32 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 642.4  R33 2005
Online resources: Production credits:
  • College of Economics, Management, and Development Studies (CEMDS)
Abstract: REYES, CORALYN E. Operation of Catering Services in Selected Towns of Cavite. Undergraduate. Thesis, Bachelor of Science in Business Management major in Marketing. Cavite State University, Indang, Cavite. April 2005. Adviser: Dr. Nelia C. Cresino. The study was conducted in six towns of Cavite, namely: Dasmarinas, Cavite City, General Trias, Noveleta, Rosario and Bacoor. It aimed to: describe the socio-economic characteristics of catering service owners; determine the characteristics of catering service; describe the operation; determine the profit generated in the operation of catering service; and identify the problems encountered by the catering service owners in its operation. A total of 50 catering services were used in the study. Data were collected through personal interview with the respondents with the aid of prepared questionnaire. The average age of the catering service owners was 42 years old. Most of the respondents were female and college graduates. Catering service was their additional source of income. The average year in managing a catering service was six years and the average number of employees was four. Most of them were part-time employees. The starting capital of catering service owners ranged from P70,000 to P2,000,000, with an average of P1,305,200. The annual gross income of catering services was P597,200. Most of the respondents offered tables, chairs and utensil rentals and accepted payment on installment basis from their customers upon confirmation. The primary basis of the respondents (74%) in pricing their services was through competitors' price. Majority (64%) of the respondents gave 5 to 10 percent discount to customers who paid their bills in advance or within the specified period of time. Majority (92%) of the respondents used billboards/banners in promoting their business. The rate per 100 service package of serving food amounted from P5,000 to P8,000 and P 15,000 to P30,000 per 100 package for serving food with arrangement. Catering services in Cavite had an average annual net profit of P148,387. The problems encountered by the catering service owners were strong competition, limited customers, lack of capital and poor attitude of employees.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 642.4 R33 2005 (Browse shelf(Opens below)) Link to resource Room use only T-3154 00006646

Thesis (B.S.B.M.--Marketing) Cavite State University

Includes bibliographical references.

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

REYES, CORALYN E. Operation of Catering Services in Selected Towns of Cavite. Undergraduate. Thesis, Bachelor of Science in Business Management major in Marketing. Cavite State University, Indang, Cavite. April 2005. Adviser: Dr. Nelia C. Cresino.
The study was conducted in six towns of Cavite, namely: Dasmarinas, Cavite City, General Trias, Noveleta, Rosario and Bacoor. It aimed to: describe the socio-economic characteristics of catering service owners; determine the characteristics of catering service; describe the operation; determine the profit generated in the operation of catering service; and identify the problems encountered by the catering service owners in its operation. A total of 50 catering services were used in the study. Data were collected through personal interview with the respondents with the aid of prepared questionnaire. The average age of the catering service owners was 42 years old. Most of the respondents were female and college graduates. Catering service was their additional source of income. The average year in managing a catering service was six years and the average number of employees was four. Most of them were part-time employees. The starting capital of catering service owners ranged from P70,000 to P2,000,000, with an average of P1,305,200. The annual gross income of catering services was P597,200. Most of the respondents offered tables, chairs and utensil rentals and accepted payment on installment basis from their customers upon confirmation. The primary basis of the respondents (74%) in pricing their services was through competitors' price. Majority (64%) of the respondents gave 5 to 10 percent discount to customers who paid their bills in advance or within the specified period of time. Majority (92%) of the respondents used billboards/banners in promoting their business. The rate per 100 service package of serving food amounted from P5,000 to P8,000 and P 15,000 to P30,000 per 100 package for serving food with arrangement. Catering services in Cavite had an average annual net profit of P148,387. The problems encountered by the catering service owners were strong competition, limited customers, lack of capital and poor attitude of employees.

Submitted to the University Library 07/18/2007 T-3154

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