Normal view MARC view ISBD view

Goto Supreme. / by Sharmaine L. Alarcon, Beverliebevin F. Boholst and Jocelle M. Robellano.

By:

Alarcon, Sharmaine L [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: x, 66 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

338 Al1 2014

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: ALARCON, SHARMAINE L., BOHOLST, BEVERLIEBEVIN F., and ROBELLANO, JOCELLE M., Goto Soupreme. Entrepreneurial Development Project. Bachelor of Science in Business Management major in Marketing. Cavite State University, Indang, Cavite. October 2014. Adviser: Mr. Gener T. Cueno. A three-month entrepreneurial development project was conducted at Cavite State University in Indang, Cavite from June 10, 2013 to September 18, 2014. Generally, this entrepreneurial development project was designed to help the proponents to personally experience managing and operating an actual food business. With this project, students' creativity and skills in decision making were developed. It also enhanced the managerial capability of the student entrepreneurs in facing conflicts, challenges, and problems while operating the business. Specifically, this entrepreneurial project aimed to determine the viability of a food business offering rice soups, be able to apply the knowledge and skills in running a food business offering different rice soups and identify problems that might be encountered in managing such business and provide possible solutions. The business was operated by three entrepreneurs who shared the different tasks and responsibilities in operating the whole enterprise. The project covered the functional management areas such as planning, organization, controlling, leading, production, marketing, and finance. The experiences of entrepreneurs in managing food business made them more responsible. The initial capital of P30, 000.00 was equally shared by the entrepreneurs. The enterprise generated total sales of P311, 216.00 with a cost of sale of P212, 372.50 which resulted to a net profit of P85, 436.00. The project accumulated a total asset worth P118, 436.00 in four months of operations.

Average rating: 0.0 (0 votes)

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	338 Al1 2014 (Browse shelf(Opens below))		Link to resource	Room use only	EDP-311		00009171

Entrepreneurial Development Project ( BS Business Management -- Marketing Management ) Cavite State University

Includes bibliographical references.

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

ALARCON, SHARMAINE L., BOHOLST, BEVERLIEBEVIN F., and ROBELLANO, JOCELLE M., Goto Soupreme. Entrepreneurial Development Project. Bachelor of Science in Business Management major in Marketing. Cavite State University, Indang, Cavite. October 2014. Adviser: Mr. Gener T. Cueno.

A three-month entrepreneurial development project was conducted at Cavite State University in Indang, Cavite from June 10, 2013 to September 18, 2014. Generally, this entrepreneurial development project was designed to help the proponents to personally experience managing and operating an actual food business. With this project, students' creativity and skills in decision making were developed. It also enhanced the managerial capability of the student entrepreneurs in facing conflicts, challenges, and problems while operating the business. Specifically, this entrepreneurial project aimed to determine the viability of a food business offering rice soups, be able to apply the knowledge and skills in running a food business offering different rice soups and identify problems that might be encountered in managing such business and provide possible solutions.

The business was operated by three entrepreneurs who shared the different tasks and responsibilities in operating the whole enterprise. The project covered the functional management areas such as planning, organization, controlling, leading, production, marketing, and finance. The experiences of entrepreneurs in managing food business made them more responsible. The initial capital of P30, 000.00 was equally shared by the entrepreneurs. The enterprise generated total sales of P311, 216.00 with a cost of sale of P212, 372.50 which resulted to a net profit of P85, 436.00. The project accumulated a total asset worth P118, 436.00 in four months of operations.

Submitted copy to the University Library. 03/26/2015 EDP-311