Popularizing healthy option in siomai-making / by Jenny Lyn B. Palma, Blake Kenny I. Regencia and Nica E. Reyes.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Imus, Cavite : 2008. Cavite State University- Main Campus,Description: xiii, 68 pages : illustrations ; cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 380.1  P18 2008
Online resources: Production credits:
  • College of Economics, Management, and Development Studies (CEMDS)
Abstract: PALMA, JENNY LYN BUNAN, REGENCIA, BLAKE KENNY ILAGAN and REYES, NICA ESPELITA. Popularising Healthy Option in Siomai-Making. Undergraduate Enterprise Development Project. Bachelor of Science in Business Management - Major in Marketing. Cavite State University, Imus, Cavite. April 2008. Adviser: Mr. Oliver C. Fauni. This project operated in the Imus Transport Plaza, Bayan Luma II, Imus, Cavite with the following objectives: 1) to determine the possibility of using vegetables in producing shaomai; 2) to identify the marketability of shaomai in Cavite; 3) to determine the profitability of shaomai business; and 4) to operate a profitable shaomai business. The group conducted a survey around Imus with 77 respondents. The results of the survey showed that majority of the respondents (61%) preferred to eat shaomai than other street foods and the rest (39%) preferred to eat other street foods. Majority of those who ate shaomai belong to the 13-20 year old range (53.24%). Respondents from the 21 to 30 year old range followed (27.3%). Most of the respondents who ate shaomai are female (62%), twenty-four percent higher than males. In the overall result of the survey, 86 % of the respondents are willing to eat vegetable shaomai. The business produced shaomai made of tofu, banana blossom and mushroom which was sold in ready-to-eat form. Marketing mix model was used by the business in implementing the strategy. This method was used to attempt and generate the optimal response in the target market by blending variables in an optimal way. Gross profit of the enterprise was 72.20%. The enterprise had a net income of P2,348.00. The result of the cash flow for February 4 to March 6 was P18,840.00. Depreciation was computed by using straight line method in equipment, furniture and tools. The equipment depreciated by P10.00 and furniture depreciated by P25.00 while tools depreciated by P30.00.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Materials specified URL Status Notes Date due Barcode
Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 380.1 P18 2008 (Browse shelf(Opens below)) Link to resource Room use only EDP-217 00007428

Enterprise Development Project (BSBM - - Marketing) Cavite State University, Imus Campus

Includes bibliographical references.

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

PALMA, JENNY LYN BUNAN, REGENCIA, BLAKE KENNY ILAGAN and REYES, NICA ESPELITA. Popularising Healthy Option in Siomai-Making. Undergraduate Enterprise Development Project. Bachelor of Science in Business Management - Major in Marketing. Cavite State University, Imus, Cavite. April 2008. Adviser: Mr. Oliver C. Fauni.
This project operated in the Imus Transport Plaza, Bayan Luma II, Imus, Cavite with the following objectives: 1) to determine the possibility of using vegetables in producing shaomai; 2) to identify the marketability of shaomai in Cavite; 3) to determine the profitability of shaomai business; and 4) to operate a profitable shaomai business. The group conducted a survey around Imus with 77 respondents. The results of the survey showed that majority of the respondents (61%) preferred to eat shaomai than other street foods and the rest (39%) preferred to eat other street foods. Majority of those who ate shaomai belong to the 13-20 year old range (53.24%). Respondents from the 21 to 30 year old range followed (27.3%). Most of the respondents who ate shaomai are female (62%), twenty-four percent higher than males. In the overall result of the survey, 86 % of the respondents are willing to eat vegetable shaomai. The business produced shaomai made of tofu, banana blossom and mushroom which was sold in ready-to-eat form. Marketing mix model was used by the business in implementing the strategy. This method was used to attempt and generate the optimal response in the target market by blending variables in an optimal way.

Gross profit of the enterprise was 72.20%. The enterprise had a net income of P2,348.00. The result of the cash flow for February 4 to March 6 was P18,840.00. Depreciation was computed by using straight line method in equipment, furniture and tools. The equipment depreciated by P10.00 and furniture depreciated by P25.00 while tools depreciated by P30.00.

Submitted to the University Library 07/22/2008 EDP-217

Copyright © 2023. Cavite State University | Koha 23.05