La Tradiciones / by Carl Vincent S. Cristobal, Erian Rose S. Frani, and Mylene A. Rapsing.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2018.Description: xii, 65 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 658 C86 2018
Online resources: Production credits:
  • College of Arts and Sciences (CAS)
Abstract: CRISTOBAL, CARL VINCENT S ; FRANI, ERIAN ROSE S.; RAPSING, MYLENE A, La Tradiciones. Enterprise Development Project. Bachelor of Science in Business Management major in Marketing Management, Cavite State University, Indang, Cavite. June 2018. Adviser: Prof. Lina C. Abogadie. The project operated by the entrepreneurs was a distribution type of business with a product of atsarang ubod. The proponents named the business La Tradiciones,Spanish word which means 'the traditions." The general objective of the project was to enable the students to gain experience in operating and managing an actual business. Specifically, the project aimed to: 1. harness entrepreneurial skills of students in producing and marketing the atsarangubod;2. identiW the major strengths of the business; 3.identify the problems in operating and marketing of the atsarang ubod, and 4. suggest possible solutions; and determine the profitability of operating an atsara business. The business La Tradiciones offered atsarang ubod which were available in two sizes: small (300 mL) and large (600 mL) which cost P60.00 and PI 20.00, respectively. During the operation of the business, several advertising tools were used to promote the product such as tarpaulins, flyers and Facebook page. The official Facebook page of atsara gained 101 likes. The page was made to have online presence. Content marketing was practiced by posting articles about the health benefits of fermented food and trivia about atsara. The entrepreneurs also joined in the trade fairs and exhibits in SM City Bacoor, Kawit, Cavite State University and SM City Molino. The operation of the actual business started from January 3, 2018, to April 12 2018. After the operation, the business generated total sales of P41, 220.00. The business sold 527 bottles for the small size and 84 bottles for the large size. The small bottles of atsarang ubod were the best-selling product, while the large bottles were discontinued in the month of January until March due to the unavailability of the large bottles from the supplier. But on April, the entrepreneurs produced atsara in large sizesdue to the order received from Amira's Pasalubong House. A distribution type of business like La Tradiciones was more profitable if sold to businesses that complement what the proponents' business offer. Good exposure of the product in big events like trade fairs and exhibits enabled the product to be known in the market. The process of operating the business also illustrated the difficulties and challenges that the business encountered.
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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 658 C86 2018 (Browse shelf(Opens below)) Link to resource Room use only EDP-536 00075130

Entrepreneurial Development Project (Bachelor of Science in Bachelor of Science in Business Management Major in Marketing Managemnt) Cavite State University.

Includes bibliographical references.

College of Arts and Sciences (CAS)

CRISTOBAL, CARL VINCENT S ; FRANI, ERIAN ROSE S.; RAPSING,
MYLENE A, La Tradiciones. Enterprise Development Project. Bachelor of Science in Business Management major in Marketing Management, Cavite State University, Indang, Cavite. June 2018. Adviser: Prof. Lina C. Abogadie.
The project operated by the entrepreneurs was a distribution type of business with a product of atsarang ubod. The proponents named the business La Tradiciones,Spanish word which means 'the traditions."
The general objective of the project was to enable the students to gain experience in operating and managing an actual business. Specifically, the project aimed to: 1.
harness entrepreneurial skills of students in producing and marketing the atsarangubod;2. identiW the major strengths of the business; 3.identify the problems in operating and marketing of the atsarang ubod, and 4. suggest possible solutions; and determine the profitability of operating an atsara business.
The business La Tradiciones offered atsarang ubod which were available in two sizes: small (300 mL) and large (600 mL) which cost P60.00 and PI 20.00, respectively. During the operation of the business, several advertising tools were used to promote the product such as tarpaulins, flyers and Facebook page. The official Facebook page of atsara gained 101 likes. The page was made to have online presence. Content marketing was practiced by posting articles about the health benefits of fermented food and trivia about atsara. The entrepreneurs also joined in the trade fairs and exhibits in SM City Bacoor, Kawit, Cavite State University and SM City Molino. The operation of the actual business started from January 3, 2018, to April 12 2018. After the operation, the business generated total sales of P41, 220.00. The business sold 527 bottles for the small size and 84 bottles for the large size. The small bottles of atsarang ubod were the best-selling product, while the large bottles were discontinued in the month of January until March due to the unavailability of the large bottles from the supplier. But on April, the entrepreneurs produced atsara in large sizesdue to the order received from Amira's Pasalubong House.
A distribution type of business like La Tradiciones was more profitable if sold to businesses that complement what the proponents' business offer. Good exposure of the product in big events like trade fairs and exhibits enabled the product to be known in the market.
The process of operating the business also illustrated the difficulties and challenges that the business encountered.

Submitted to the University Library August 29, 2018 EDP-536

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