Dine-rite eatery / by Arthur T. de Castro, Christian Douglas C. Gonzales, Amelito L. Romen.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2003. Cavite State University- Main Campus,Description: xvii, 58 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 658.8  D35 2003
Online resources: Production credits:
  • College of Economics, Management, and Development Studies (CEMDS)
Abstract: DE CASTRO, ARTHUR T., GONZALES, CHRISTIAN DOUGLAS C., ROMEN, AMELITO L. Dine-Rite Eatery. Enterprise Development Project. Bachelor of Science in Business Management major in Marketing, Cavite State University, Indang, Cavite. April 2003. Adviser: Ms. Ma. Judith Theresa V. Buena. An entrepreneurial development project was conducted at the back of CEMDS Building of the Cavite State University (CvSU) from November 13, 2002 to March 5, 2003. The project aimed to: determine the profitability of operating an eatery business; determine and apply different marketing and production practices; and enumerate the problems encountered during the conduct of business operation and recommend feasible solutions to the identified problems. The restaurant entrepreneurial project covered all the functional areas such as: organization, marketing, production and finance. An initial capital of P 30,000.00 was used to establish the enterprise. Data and information pertaining to the project were gathered through strict recording of daily operations and observation made by the partners. The student-entrepreneurs learned some production and marketing techniques to increase profit by knowing the competitive position, demand and suppliers of the enterprise before operation. The project earned P71,247.00 during the entire operation A total of P39,355.29 was spent for the purchase of raw materials and P10,190.00 was used for operating expenses. The remaining P12,47.41 was the net profit. Based on the evaluation of the performance of the project, the financial performance suggests that the project incurred net income of P13,959.30, which can be considered as a poor performance. The problems encountered by the project were: over purchase of accessory products which resulted to substantial financial losses; spoilage of prepared dishes, and very high cost of direct labor. To solve these problems, the partners planned the volume of production properly and made correct projection and right volume of production. Accessory products were purchased in small amount to prevent food products from being wasted. The service of the cook was discounted due to the mounting cost of direct labor. Instead, the proponents studied cooking and performed the preparation and cooking of the food products.
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Enterprise Development Project (BSBM--Marketing) Cavite State University

Includes bibliographical references.

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

DE CASTRO, ARTHUR T., GONZALES, CHRISTIAN DOUGLAS C., ROMEN, AMELITO L. Dine-Rite Eatery. Enterprise Development Project. Bachelor of Science in Business Management major in Marketing, Cavite State University, Indang, Cavite. April 2003. Adviser: Ms. Ma. Judith Theresa V. Buena.
An entrepreneurial development project was conducted at the back of CEMDS Building of the Cavite State University (CvSU) from November 13, 2002 to March 5, 2003. The project aimed to: determine the profitability of operating an eatery business; determine and apply different marketing and production practices; and enumerate the problems encountered during the conduct of business operation and recommend feasible solutions to the identified problems. The restaurant entrepreneurial project covered all the functional areas such as: organization, marketing, production and finance. An initial capital of P 30,000.00 was used to establish the enterprise. Data and information pertaining to the project were gathered through strict recording of daily operations and observation made by the partners. The student-entrepreneurs learned some production and marketing techniques to increase profit by knowing the competitive position, demand and suppliers of the enterprise before operation. The project earned P71,247.00 during the entire operation A total of P39,355.29 was spent for the purchase of raw materials and P10,190.00 was used for operating expenses. The remaining P12,47.41 was the net profit. Based on the evaluation of the performance of the project, the financial performance suggests that the project incurred net income of P13,959.30, which can be considered as a poor performance. The problems encountered by the project were: over purchase of accessory products which resulted to substantial financial losses; spoilage of prepared dishes, and very high cost of direct labor. To solve these problems, the partners planned the volume of production properly and made correct projection and right volume of production. Accessory products were purchased in small amount to prevent food products from being wasted. The service of the cook was discounted due to the mounting cost of direct labor. Instead, the proponents studied cooking and performed the preparation and cooking of the food products.

Submitted to the University Library 05-27-2003 EDP-135

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