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Mga busog tayo / by Gladys G. Mañalac, Sharon M. Vicedo, Ana Judith Petrasanta.

By:

Manalac, Gladys G [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2003. Cavite State University- Main Campus,Description: ix, 45 pages illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.8 M32 2003

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: MANALAC, GLADYS G. PETRASANTA. ANA JUDITH V. VICEDO, SHARON M., "MAG BUSOG TAYO" Meals & Snacks, An Enterprise Development Project Report, Bachelor of Science in Business Management, major in Marketing, Cavite State University, Indang, Cavite, April 2000. Adviser: Mr. Oliver Fauni. An Entrepreneual Development Project (EDP) entitled "Magbusog Tayo" was conducted in Trece Martirez City at the back of the Cavite Provincial Capitol from November 18, 2002 to February 21, 2003. This was conducted to enable the students to: 1) learn how to handle a food service business; 2) acquire practical managerial and marketing skills to be able to become efficient and effective food service managers; and 3) identify the problems encountered in food service business management and recommended feasible solutions to the problems identified. The enterprise has an initial investment of PhP30,000.00, which was used for building construction, supplies and equipment, instrument, purchase of raw materials and financing the operating expenses of the project. Throughout the duration of the project, cooking of menus was done daily except during holidays. The needed raw materials such as meat, vegetables, spices and other ingredients were purchased on daily basis. immediate cooking and serving of food after daily purchase of raw materials was strictly implemented to ensure freshness of the product. The foods were prepared and cooked as early as 6:00 AM. Food preparations started with the merienda items in the morning followed by the viands and rice combinations for lunch. The dishes prepared were rice, chiken-pork adobo, chopseuy, kaldereta, sinigang, menudo, fish sarciado, chiken pastel, and mechado. For a total of 88 days of operation, the business realized a total sales of PhP11.5,o99.00 The enterprise obtained the highest sales in the 12th week due to the increase in volume of food prepared. The lowest sale was obtained in the 16th week of operation due to the holidays and special occasions. A total of P5,719.20 net income was obtained after the 88- day of operation. The major problems encountered by "Magbusog Tayo" were stiff competition in the market and increasing price of raw materials. To solve these problems, the project provided good services and delicious and presentable food that were able to attract more customers to buy their products. Moreover other suppliers who sold raw materials at relatively cheaper prices were resorted to. The success of this project enabled the students to establish similar enterprise, which it also provided them training in the actual management of a business.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	658.8 M32 2003 (Browse shelf(Opens below))		Link to resource	Room use only	EDP-150		00007111

Enterprise Development Project (BSBM--Marketing) Cavite State University

Includes bibliographical references.

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

MANALAC, GLADYS G. PETRASANTA. ANA JUDITH V. VICEDO, SHARON M., "MAG BUSOG TAYO" Meals & Snacks, An Enterprise Development Project Report, Bachelor of Science in Business Management, major in Marketing, Cavite State University, Indang, Cavite, April 2000. Adviser: Mr. Oliver Fauni.
An Entrepreneual Development Project (EDP) entitled "Magbusog Tayo" was conducted in Trece Martirez City at the back of the Cavite Provincial Capitol from November 18, 2002 to February 21, 2003. This was conducted to enable the students to: 1) learn how to handle a food service business; 2) acquire practical managerial and marketing skills to be able to become efficient and effective food service managers; and 3) identify the problems encountered in food service business management and recommended feasible solutions to the problems identified. The enterprise has an initial investment of PhP30,000.00, which was used for building construction, supplies and equipment, instrument, purchase of raw materials and financing the operating expenses of the project. Throughout the duration of the project, cooking of menus was done daily except during holidays. The needed raw materials such as meat, vegetables, spices and other ingredients were purchased on daily basis. immediate cooking and serving of food after daily purchase of raw materials was strictly implemented to ensure freshness of the product. The foods were prepared and cooked as early as 6:00 AM. Food preparations started with the merienda items in the morning followed by the viands and rice combinations for lunch. The dishes prepared were rice, chiken-pork adobo, chopseuy, kaldereta, sinigang, menudo, fish sarciado, chiken pastel, and mechado. For a total of 88 days of operation, the business realized a total sales of
PhP11.5,o99.00 The enterprise obtained the highest sales in the 12th week due to the increase in volume of food prepared. The lowest sale was obtained in the 16th week of operation due to the holidays and special occasions. A total of P5,719.20 net income was obtained after the 88- day of operation. The major problems encountered by "Magbusog Tayo" were stiff competition in the market and increasing price of raw materials. To solve these problems, the project provided good services and delicious and presentable food that were able to attract more customers to buy their products. Moreover other suppliers who sold raw materials at relatively cheaper prices were resorted to. The success of this project enabled the students to establish similar enterprise, which it also provided them training in the actual management of a business.

Submitted to the University Library 06-09-2003 EDP-150