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Management of practices of micro food enterprise in selected towns of Cavite / by Ma. Angelika E. Feranil.

By:

Feranil, Ma. Angelika E [author]

Contributor(s):

Abogadie, Lina C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2007.Description: xi, 50 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

658.8 F37 2007

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: FERANIL, MA. ANGELIKA E. Management Practices of Micro Food Enterprises in Selected Towns of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management, major in Marketing. Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Lina C. Abogadie. The study was conducted to determine the management practices employed by the micro food service enterprises in selected towns of Cavite. Specifically, it aimed to determine the socio-economic profile of the owners of micro food enterprises in selected towns of Cavite; determine the profile of the of the micro food enterprises in selected towns of Cavite; identify the different management practices employed by the owners in operating such enterprises; determine the social and economic benefits of micro food enterprises; and identify the problems encountered by the owners in managing their enterprises. The study was conducted in four selected municipalities and cities of Cavite from December 2006 to February 2007. A total of 120 respondents were used in the study. Data were gathered personally through interview with the use of questionnaires. The statistical tools used include mean, range, frequency count, percentage and rank. Majority of the respondents were female, married with a mean age of 40.18 years old. More than one half of the respondents finished college, owners of the enterprise, had been in the business for 1 to 6 years with family income of PhP18, 862.50 per month. Eighty five percent of the enterprises fell under sole proprietorship with a mean initial working capital of PhP47, 960.00. The enterprises were located either in highways, school sites, public markets or residential areas/subdivisions, with an average of five employees and the main source of the respondents' income. Majority (95%) of the respondents prepared a menu plan everyday with an average of 10 dishes. All the food enterprises offered food retailing directly on cash basis. The customers of the food enterprises were usually the walk-in buyers and other loyal customers from the offices. The enterprises promoted their businesses by offering delicious foods at lower prices with added attractions like televisions or videoke. Majority of the respondents gave incentives and advances to their hired workers. However, most of them did not keep records of employees. Only 33 percent of the respondents practiced proper accounting system, 87 percent of them had bookkeepers. Fifty two percent of the respondents had cash registers and only 50 percent of the respondents paid their taxes every year. The process of budgeting was the most common basis of the respondents in making decisions that involve money. Only one-half of them kept records of the expenditures. Purchases were generally on cash basis. The micro food enterprises offered several benefits to the owner and their families such as improvement of the living standards, creation of employment, utilization of products produced in the community and provision of social benefits to the government through payment of business licenses and taxes. Micro food enterprises encountered some management problems. However, only one-third of the respondents encountered problems in production, marketing, human resource and financial management aspects of the 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 F37 2007 (Browse shelf(Opens below))		Link to resource	Room use only	T-3590		00007335

Thesis (Bachelor of Science in Business Management Major in Marketing) Cavite State University.

Includes bibliographical references.

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

FERANIL, MA. ANGELIKA E. Management Practices of Micro Food Enterprises in Selected Towns of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management, major in Marketing. Cavite State University, Indang, Cavite. April 2007. Adviser: Prof. Lina C. Abogadie.
The study was conducted to determine the management practices employed by the micro food service enterprises in selected towns of Cavite. Specifically, it aimed to determine the socio-economic profile of the owners of micro food enterprises in selected towns of Cavite; determine the profile of the of the micro food enterprises in selected towns of Cavite; identify the different management practices employed by the owners in operating such enterprises; determine the social and economic benefits of micro food enterprises; and identify the problems encountered by the owners in managing their enterprises. The study was conducted in four selected municipalities and cities of Cavite from December 2006 to February 2007.
A total of 120 respondents were used in the study. Data were gathered personally through interview with the use of questionnaires. The statistical tools used include mean, range, frequency count, percentage and rank. Majority of the respondents were female, married with a mean age of 40.18 years old. More than one half of the respondents finished college, owners of the enterprise, had been in the business for 1 to 6 years with family income of PhP18, 862.50 per month. Eighty five percent of the enterprises fell under sole proprietorship with a mean initial working capital of PhP47, 960.00. The enterprises were located either in highways, school sites, public markets or residential areas/subdivisions, with an average of five employees and the main source of the respondents' income. Majority (95%) of the respondents prepared a menu plan everyday with an average of 10 dishes. All the food enterprises offered food retailing directly on cash basis. The customers of the food enterprises were usually the walk-in buyers and other loyal customers from the offices.
The enterprises promoted their businesses by offering delicious foods at lower prices with added attractions like televisions or videoke. Majority of the respondents gave incentives and advances to their hired workers. However, most of them did not keep records of employees. Only 33 percent of the respondents practiced proper accounting system, 87 percent of them had bookkeepers. Fifty two percent of the respondents had cash registers and only 50 percent of the respondents paid their taxes every year. The process of budgeting was the most common basis of the respondents in making decisions that involve money.
Only one-half of them kept records of the expenditures. Purchases were generally on cash basis. The micro food enterprises offered several benefits to the owner and their families such as improvement of the living standards, creation of employment, utilization of products produced in the community and provision of social benefits to the government through payment of business licenses and taxes. Micro food enterprises encountered some management problems.
However, only one-third of the respondents encountered problems in production, marketing, human resource and financial management aspects of the business.

Submitted to the University Library 06/05/2007 T-3590