000			03294nam a2200325 a 4500
003			OSt
005			20220912083345.0
008			070511s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a641.7 _bL21 2001
100			_910759 _aPedraja, Lenicia C. _eauthor
245	1	0	_aLAM's Ciously Bakery / _cLenicia C. Pedraja ... [et al.].
260	0		_aIndang, Cavite, _c2001. _bCavite State University- Main Campus,
300			_axxiv, 94 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aEnterprise development project (B.S.B.M.--Marketing) Cavite State University
504			_aIncludes bibliographical references.
508			_aCollege of Economics, Management, and Development Studies (CEMDS)
520	3		_aPEDRAJA, L. C., MERCADO„A.S., CAPARAS, M.R.. and MOJICA, FS. C. I.AM'S CIOUSY BAKERY: An Enterprise Development Project, Bachelor of Science in Business Management, Major in Marketing. Cavite State University, Indang Cavite March 2001. Mrs. Nelia E. Feranil, Adviser. The project was conducted at Cavite State University, Indang, Cavite, from October 2000 to January 2001. The project was named LAM'S CIOUSY BAKERY and aimed to analyze the profitability of a bakeshop operation, apply different strategies in marketing the products, and identify problems in managing a bakery. Duties and responsibilities of both proponents were identified and performed which resulted to the smooth operation of the enterprise. The major products of the project were bread, pastries and cakes. Other merchandise like soft drinks and juices were also offered to customers especially at the production site. Students and employees of Cavite State University and other retail stores in Indang, Cavite were the target markets of the project. The different activities in the production of LAM'S CIOUSY BAKERY involve Procurement of raw materials, mixing of ingredients, and preparation of mixture, cooking, and packaging. A baker and a helper were hired to do the actual baking processes. The owners started the project with an initial capital of P 46,000.00. This was used in the operation of the enterprise. Financial aspect of the project was evaluated and the visual indicators, which include income statement, cash flow and balance sheet were used. The financial ratios were also used in analyzing the performance of the business. Included arc return on investment, net profit margin, gross profit margin and return assets. Based on the evaluation and analysis, production and marketing of bread successfully generated a net income of P 23,063.50. The problems encountered by the group were the heavy cost of transportation and unavailability of raw materials needed.
541			_cSubmitted to the University Library _d07/18/2007 _eEDP-100
650		0	_aBaking _94770
690			_91343 _aBachelor of Science in Business Management _xMarketing
700			_aPedraja, Lenicia C. _910759 _eauthor
700			_aFeranil, Nelia E. _91350 _eadviser
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=45e15d8a10afff718a406a48f107d1a4 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c6701 _d6701