Factors affecting cost control of selected food catering businesses amidst COVID-19 recessions in Bacoor, Cavite / by Bianca P. Diaz, Louisse E. Discaya, Carmela P. Lagunilla and Eunice Franchesska A. Villanueva.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2022.Description: xix, 140 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 647.95 D54 2022
Online resources: Production credits:
  • College of Economics, Management, and Development Studies (CEMDS)
Abstract: DIAZ, BIANCA P., DISCAYA, LOUISSE E., LAGUNILLA, CARMELA P., and VILLANUEVA, EUNICE FRANCHESSKA A. Factors Affecting Cost Control of Selected Food Catering Businesses Amidst COVID-19 Recessions in Bacoor, Cavite. Undergraduate Thesis. Bachelor of Science in Accountancy. Cavite State University, Indang, Cavite. August 2022. Adviser: Dr. Dolores L. Aguilar, CPA. The COVID-19 had challenged every catering business in almost every aspect of their perceived level of advantage of controllable business factors including the practice of cost control amidst recession. This study focused on evaluating the association between the level of advantage on controllable business factors and the practice of cost control measures of catering businesses during recessions due to the COVID-19 pandemic and determining the significant difference in the practice of cost control measures among businesses when grouped according to their profile. There were 43 catering businesses who participated as the sample of the study. This was conducted through an online survey in Bacoor, Cavite. A survey questionnaire composed of three parts was designed and distributed to the participants. The data were analyzed using percentage, frequency distribution, the median for ungrouped data, Somer's Delta, Kruskal- Wallis H test, and Mann- Whitney U Test. It can be concluded that internal factors are not associated significantly with the catering cost control measures of the catering businesses during the COVID-19 pandemic. Moreover, it was found that there are no significant differences in the practice of cost control measures among businesses when grouped according to number of years in operation, age and sex of the participants. Although this study focused on food catering businesses in Bacoor, Cavite, it yielded significant results about the level of practice in cost control and perceived level of advantage of catering businesses in terms of internal control factors. This study recommended further study with a broader scope of research locale.
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 647.95 D54 2022 (Browse shelf(Opens below)) Link to resource Room use only T-8968 00081828

Thesis (Bachelor of Science in Accountancy) Cavite State University.

Includes bibliographical references.

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

DIAZ, BIANCA P., DISCAYA, LOUISSE E., LAGUNILLA, CARMELA P., and VILLANUEVA, EUNICE FRANCHESSKA A. Factors Affecting Cost Control of Selected Food Catering Businesses Amidst COVID-19 Recessions in Bacoor, Cavite. Undergraduate Thesis. Bachelor of Science in Accountancy. Cavite State University, Indang, Cavite. August 2022. Adviser: Dr. Dolores L. Aguilar, CPA.
The COVID-19 had challenged every catering business in almost every aspect of their perceived level of advantage of controllable business factors including the practice of cost control amidst recession. This study focused on evaluating the association between the level of advantage on controllable business factors and the practice of cost control measures of catering businesses during recessions due to the COVID-19 pandemic and determining the significant difference in the practice of cost control measures among businesses when grouped according to their profile.
There were 43 catering businesses who participated as the sample of the study. This was conducted through an online survey in Bacoor, Cavite. A survey questionnaire composed of three parts was designed and distributed to the participants. The data were analyzed using percentage, frequency distribution, the median for ungrouped data, Somer's Delta, Kruskal- Wallis H test, and Mann- Whitney U Test. It can be concluded that internal factors are not associated significantly with the catering cost control measures of the catering businesses during the COVID-19 pandemic.
Moreover, it was found that there are no significant differences in the practice of cost control measures among businesses when grouped according to number of years in operation, age and sex of the participants. Although this study focused on food catering businesses in Bacoor, Cavite, it yielded significant results about the level of practice in cost control and perceived level of advantage of catering businesses in terms of internal control factors. This study recommended further study with a broader scope of research locale.

Submitted to the University Library 08/22/2022 T-8968

Copyright © 2023. Cavite State University | Koha 23.05