Strategies of franchised food business in selected towns of Cavite /
by Racie Ann Marie T. Cuadra.
- Indang, Cavite : Cavite State University- Main Campus, 2006.
- ix, 38 pages : illustrations ; 28 cm.
Thesis (B.S.B.M.--Marketing) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
CUADRA, RACIE ANN MARIE T. Strategies of Franchised Food Businesses in Selected Towns of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management major in Marketing. Cavite State University. Indang, Cavite. April 2006. Adviser: Dr. Luzviminda A. Rodrin. A study was conducted in selected towns of Cavite to describe the socio-economic characteristics of franchisees of food businesses in selected towns of Cavite; determine the characteristics of franchised food business, determine the strategies of food franchisees in operating the business, determine the income, and identify the problems encountered by franchisees in operating the business. The data were gathered through personal interview with 50 respondents from January to February 2006. Descriptive statistical tools such as frequency count, mean, percentage, range and ranking were used in presenting and analyzing the data gathered. It has been noted that the study had respondents generally belonged to the middle age bracket, female and married. Almost all were degree holders. The average household size was five and the gross family income averaged at PhP24,800. Sole proprietorship form of business organization was commonly used and was operated for an average of 5 years with an average revolving capital of PhP 110,800.00. An average of 6 workers comprised the total number of employees in the business. Most of the stores were opened during Mondays to Sundays with an average estimated customers of 2,554 per month. The most perceived factor affecting the behavior of franchisee in franchising the business was the nature of the products they franchised. Most of the franchisee was also trained by the franchisor during the operation of the business. Results further shows that promotional strategies were considered by the franchisee such as advertising as the major tools used. Franchisors were the one who determine the prices of the products using franchise agreement as basis in determining the prices of the products. It was also noted that the major problem encountered by the franchisee was the stiff competition.