Rosales, Rouchene Czar A. <br/><br/>
Strategic operations management of small and medium casual restaurants in selected areas of Cavite / 
by Rouchene Czar A. Rosales, Jenna D. Cruz and Jamine R. Vicedo. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2019. 
 - ix, 71 pages :   illustrations ;  30 cm. 
<br/><br/> Thesis (Bachelor of Science in Business Management Major in Operations Management) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Economics, Management and Development Studies (CEMDS), Department of Management  College of Economics, Management and Development Studies (CEMDS), Department of Management 
<br/><br/> 	CRUZ, JENNA; ROSELES, ROUCHENE CZAR; AND VICEDO, JAMINE. Strategic Operations Management of Small and Medium Casual Restaurants in Selected Areas of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management major in Operations Management. Cavite State University, Indang, Cavite. May 2019. Adviser: Ms. Ma. Grasya M. Tibayan.<br/>		The study was conducted to determine the business profile of small and<br/>medium casual restaurants in selected areas of Cavite; determine the strategic operations management practices adopted by small and medium (SME) casual restaurants in terms of ordering, sanitation,  safety, and supervising employees. determine the level of effectiveness of strategic operations management practices in terms of different aspects; determine the significant relationship between the level of effectiveness in terms of different aspects of strategic operational practices to business profile of SME casual restaurants; and determine the problems encountered by the owners in managing the SME casual restaurants. The participants of the study were 43 owners and managers of small and medium casual restaurants in selected areas of Cavite. A survey questionnaire was used to gather data.<br/>Based on the results, more than half of the restaurants were sole proprietorship and mostly had been operating for less than two years and with an average number of employees of 12. The study also showed that the most frequent strategic operations<br/>management practices used in small and medium casual restaurants is in terms of sanitation followed by ordering, safety, and supervising employees. On effectiveness of strategic operations practices, the study showed that all practices are very high in<br/>level of effectiveness.<br/>The findings also showed no significant relationship occurred between the level<br/>of effectiveness of strategic operations management and business profile of the small<br/>and medium casual restaurants except for the number of employees and the ordering practices.<br/>And lastly, the participants determined that their most encountered problem was the lack of communication and cooperation between the departments in their restaurants.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Small business--Management<br/>Small business
<br/><br/><label>Dewey Class. No.: </label>658.4   / R71 2019