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  • Great information about writing! If you ever need any help with proofreading, editing or research check out Writer’s Help. They are a great resource for personal, educational or business writing needs. The website is DigitalEssay.net
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  • hi can i have a copy of your survey or questionnaire. it will really help me alot
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  • HI ? can we please have a copy of your research methodology for our basis ? thankyou !
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  • Good day ma'am! can we please have the copy of your questionnaire as basis for our thesis? this will be a great help. thank you very much. Godbless :)
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Thesis

  1. 1. Chapter I THE PROBLEM AND ITS SETTINGIntroduction The catering business is one of the most lucrative andprofitable home businesses with a high potential forexpansion and growth. It is both financially rewarding andfun. Each catered event - whether birthday parties forchildren, breakfast in bed and intimate candlelight dinnersfor two, company dinner parties for 50 and weddingreceptions involving a hundred or more guests -- is a newexperience and challenge with a new group of people.Whether it is a catering event on a full-time or part-timebasis, the opportunities are excellent. However, catering is a demanding work, requiringstamina, ability to work under pressure, and excellentinterpersonal skills. The success will greatly depend onreputation. To build a good reputation in the business,owner should be willing to work hard and the ability towork under pressure. This kind of entrepreneurial businessis definitely growing and becoming more popular with peopleof all income levels. In the province, there are several catering servicesthat occur, extending services in the group of people on 1
  2. 2. which they are offering services for the hectic scheduledfamilies and those people who does not want to have to workin the kitchen preparing for a hundred of people who willattend parties, catering services will be the one whoassist and done all the works. Many people are urging to put up a small business likecatering services and this study will tackle first theirsuccess indicators and their preparation in putting up abusiness so that people who wish to establish a cateringservice, this paper will help them a lot.Statement of the Problem This study aims to describe the Success Indicatorsamong Catering Services in Cabanatuan City. Specifically; it will answer the following questions:1. How may the owners demographic profile be described in terms of : 1.1 location of business 1.2 operating capital 1.3 types of catering services offered 1.4 number of manpower2. How may the different Success Indicators among Catering Services in Cabanatuan City bedescribed in terms of: 2.1 Market research 2.2 Menu composition 2
  3. 3. 2.3 Lay-out and designs3. What are the possible outcomes that affects the different factors in operating catering services be identified as to: 3.1 Income generation 3.2 CompetitionScope and Limitations of the Study This study entitled ”Success Indicators among CateringServices in Cabanatuan City” will cover the differentexperiences of selected owners of catering services inCabanatuan City. Their experiences and suggestions will beused and help a lot of future entrepreneurs in putting samebusiness. Descriptive methods of research will be used in thestudy and a total of ten (10) Catering Services owners willbe involved as respondents to this study, and they arePaulino’s Catering, Dina’s Catering, Rod Rose Catering CaféCristina Catering La Parilla Hotel, Aracelis, Rosenda’sRestaurant, Plaza Leticia, Belle’s Catering and P-enoysCatering which will be chosen by the researchers thruconvenience sampling. 3
  4. 4. Questionnaire will be the main tool in data gatheringand this study will be conducted during the school year2011-2012.Theoretical Framework According to Hetahers,(2008) Catering operations aregenerally one of the more complex components of a venue’sactivities. It is estimated that only 15% to 30% ofrestaurant, hotel and club catering operations areprofitable. A successful catering department requires theeffective management of everything from price and portionsize to marketing and Human Resources. The benefit of asuccessful catering operation is that it not only brings inprofits from the catering department, it also serves toenhance other areas of the business. 4
  5. 5. Input Process Output1. the profile of the participants be described in terms of : Location of business Capital Types of catering services offered Number of manpower2. Different contributing factors in operating catering services be described in terms of: Market research Menu composition Questionnaires Lay-out and designs Statistical Treatment of Improvement in the data Catering Services3. The possible outcomes that Percentage, weighted affects the different factors in mean operating catering services be Frequency Distribution identified as to: Income generation Competition Figure 1.Research Paradigm 5
  6. 6. Conceptual Framework The conceptual framework of the study uses the input –process-output (IPO) whereas the input of the study thatthe researchers aims to determine is the profile the of therespondents be described in terms of: age, gender,civilstatus, educational background, number of children,location of business, capital, types of catering servicesoffered, number of manpower, Success Indicators amongCatering Services in Cabanatuan City be described in termsof Market research, Menu composition, lay-out and designspossible outcomes if the different factors in operatingcatering services are followed The process is the Gatheringof data thru questionnaires. Statistical analyzation ofdata and the output of the study is Improvement in theCatering Services.Significance of the Study This study is identified to be beneficial to thefollowing: Catering Services Owners. The study will give them opportunity to give what they had experienced in putting up he business so that others will be given opportunity to study the consequences they are facing 6
  7. 7. and avoid the possible problem it may brought in thefuture.Future Entrepreneurs. The findings of the study willhelp them a lot in studying the possible consequencesand factors in putting up catering services so thathey can assess freely and when they decide to put up abusiness like catering services they will exactly knowwhat they should do.The Hotel and Restaurant Management students. Thestudy which will be the output of this study could beof great help to HRIM students because it will allowthem to learn and review the different procedures incatering services. It can be used as a reference intheir studies regarding catering service to providethem a vital information and better understanding andequip them with knowledge.The Hotel and Restaurant Management Professors.Through this study, their method of instruction can beimproved and this would help facilitate theapplication of various processes involved in cateringservices. Also, it will enable them to have ample timein doing other works for the benefit of the students. 7
  8. 8. Costumers. This study will help the costumers to understand the operation and enable them to evaluate or asses the problems encountered in catering services The Researchers. Through this study, they will have an effective way of show casing what they have learned and come up with an output, in the form of making a research study that would be of benefit to others., this study will also this study will serve as background and added information on how to establish a successful start in a catering services business, this study will also enable the researcher to be more resourceful and studious in the field of this study.Definition of Terms For better understanding of the study, some terms areoperationally defined:Catering Services.Is the business of providing foodserviceat a remote site or a site like a hotel, public house (pub)and other various locations.Contributing Factors. The term refers to the differentterms that affect the operation of the catering services,how it will improve or can attract customers. 8
  9. 9. Lay-out and Designs. The term refers to the differentphysical arrangement of the business in which customersfeel at ease when they are in the location.Market Research.It refers to the study of the possiblepeople who will obtain services of the catering services inthe area.Menu Composition.The term refers to the kind of foods thatwill be offered to the customer in which it will be afactor to attract them.Profile.It refers to the distinct characteristics of theowner of catering services like ages and gender in whichresearchers believe has bearing in the present study. 9
  10. 10. Chapter II REVIEW OF RELATED LITERATURE AND STUDIES This chapter presents the review of related literatureand studies which is relevant to the present study.Foreign Literature The catering business is tough, with the details ofpreparing food off-premises and on-site for hundreds ofpeople often times mind-boggling. It is not easy to caterto an event of 400 people, much more if people start to dothousands, some 60 miles from your home (what if you forgetthe sauce?). Successfully running a small catering businesstakes much more than a passion for cooking and a knack forpreparing tasty dishes. You have to be a superb planner andmanager as well. they need to be extremely organized, yetflexible enough to be able to deal with last minutechanges. You also need a strong affinity for people and akind of intuition as to what people enjoy in differentenvironmental settings. As the culinary sophistication and desire to beentertained of many people have grown, customers today arelooking for the catered experience to be more restaurant-like. Many caterers are now offering signature dishes and 10
  11. 11. house specialties as customers broaden their culinaryexperience. Others are offering family-style menu,especially for large informal functions and even corporatemeetings. Caterers today have to be adept not only in satisfyingthe taste buds but also excel in food preparation. Withthe goal of wowing the socks off the clients, many caterersgive ample focus on plate presentations, venue selection,and table decoration, among others. Some even hire artiststo improve the presentation of the food, while some go tosuch lengths as indoor pyrotechnics, confetti guns andlaser-light shows. Others employ in-house artists tocustomize each catered event from passing platters to platepresentations. Given the intense competition, caterersnowadays are prepared to do anything to keep the customerhappy (and coming back for more). You do not need special education or training tobecome a successful caterer. Although taking some coursesat culinary institutes or vocational schools can help. Somestart out by working for one or more catering businesses toget an inside look at how the business goes. As with any business, your success will be directlyrelated to the soundness of planning and the working ofthat plan. Start small and keep it simple. Understand 11
  12. 12. exactly what your client wants, and give him what he wantsin the way of service that reflects upon the client in acomplimentary manner. Many people dream of running a successful cateringbusiness. They imagine preparing delicious food forappreciative people, building up a steady clientele.Running a catering business takes a lot of work, too --thus, as with any small business, the owner will enjoy moresuccess if she has the ability to think creatively, workindependently, and network widely. Some caterers choose to specialize in a particularmenu or type of function. The business owner must ensurethe local area has a demand for this type of food. Asuccessful business owner does his home work beforepreparing the menu. This includes getting copies of menusfrom successful businesses to find out whats popular, anddeciding on the target audience, as Joyce Wineberg says inher book "The Everything Guide to Starting and Running aCatering Business." The business owner should also includehis specialties in the menu and keep a running log ofideas, so he can update the menu occasionally, she adds --offering seasonal choices like cold soup in summer, forinstance, is key to success. 12
  13. 13. A stellar reputation plays a key role in landingcatering assignments. Catering businesses become known intheir communities for their quality of food andreliability, and word of mouth will still form thefoundation of a business reputation. This means beingprofessional and providing excellent quality food at everyengagement, since attendees will share their opinion of thebusiness. As Lora Arduser and Douglas Robert Brown say in "TheProfessional Caterers Handbook," a caterer must remainhighly organized and efficient. A caterers job involvesplanning how to prepare menus for all of her engagements,preparing the food, managing staff, transporting the food,talking with clients, advertising, and handling variousunforeseen glitches such as equipment malfunctioning, asthe authors describe. She must effectively juggle thesetasks while remaining personable and professional. A website is crucial in todays marketplace,especially for anyone marketing to upscale clients. Inaddition to marketing the business services, its aconsiderate way to display the services to clients withoutrequiring them to drive to a particular location. If acatering business owner hasnt developed a website, manypotential clients may overlook the business. 13
  14. 14. Connecting with organizations such as the AmericanCulinary Federation and the National Caterers Associationwill keep the owners of small businesses clued in to eventsand developments in the catering world, as Arduser andBrown point out. Connecting with other professionals alsoprovides moral support and education, increasing thechances of success.Local Literature Catering operations, as either a stand-alone facilityor as part of a larger hospitality-related business, existin a wide variety of formats, or styles. Most common arethose that are readily identifiable as private rooms inrestaurant operations, hotel facilities, and independentcatering facilities. The increased demand by theinternational public for private function space outside oftheir own homes and businesses has led the catering segmentof the foodservice sector of the hospitality industry to bea leader in the continued growth of both facilities andrevenue. Forward thinking foodservice businesses from finedining restaurants to delicatessens are incorporatingcatering services into their operations in recognition ofthe expanding market for prepared foodservices. Off-premise catering and take-out services offer an excellentavenue for increasing revenue with minimal costs. 14
  15. 15. The proximity of the restaurant to office complexesand centralized business areas will help to establishwhether its catering service will be focused on business orsocial marketing efforts. Businesses in the twenty-firstcentury are spread from urban centers to suburban locationsin office parks. Central urban locations offer aconcentrated market for both office delivery and take-out.A significant factor in developing the market for businesscatering is that service is generally required during thebusiness week, leaving weekend periods free to servicesocial business. In addition, locations such as museums,concert halls, and historical sites offer interestingvenues to catered functions for both local businesses andconventions. Both urban and suburban restaurants can successfullydevelop social catering business. Suburban locations aregenerally more appropriate for social catering to privatehomes, clubs, churches, and other facilities. Deliveryto urban locations can pose security and logisticalproblems, creating additional costs for transportation andservice labor. Population density also affects the volumeof anticipated catering business. Restaurants situatedin rural areas with low population density cannot expectimmediate high volumes of catering business. Areas of high- 15
  16. 16. density population yield a variety of cateringopportunities that steadily increase in volume throughreferrals and reputation. The location of the physicalrestaurant building plays a role in the type of cateringservices to be offered. Storage facilities, expansionpossibilities, and access to major transportation routesare factors important to catering service production.Customer Profile Restaurants have the advantage of a built-in customer pool to whom they can market in-house and off-premise catering services. In addition, the attraction ofbeing associated with a restaurants reputation will helpto expand the possible market to include new business andsocial clients. The market profile should classifycustomers as business or social catering clients,designated by income bracket. In addition the range ofactivities for which each customer pool will need cateringservices should be researched as thoroughly as possible.This will help in developing package programs along withpotential menu programs and accompanying pricing concepts. Full-Service Restaurants Style or Concept The style,concept, and/or theme of the restaurant should be takeninto consideration when planning potential cateringservices. Off-premise catering services do not necessarilyhave to blend with the facilities offered by the 16
  17. 17. restaurant. On-premise catering services should, however,be designed to function within the restaurant facilities. Restaurants facilities are a major factor in providingon-premise catering. The ratio of catering functions torestaurant services that can be handled at a given time isdependent on the size and flexibility of the physicalplant. Small private parties are often incorporated intothe general dining room setting. Large parties must,however, be given facilities that are separated from thegeneral public. This restaurant has a private dining room and barfacility with a dance floor that can also be used foradditional restaurant seating during busy time periods andholidays. Flexible facilities such as these allow arestaurant to maximize revenues. Many restaurants thatoffer in-house catering schedule large parties, such asweddings, anniversaries, luncheons, and dinners, on daysand times when the restaurant is not otherwise open. Oftencatering business must be refused because sufficient on-premise facilities are not available. When managementis continually turning away catering business, a decisionwill need to be made as to how the restaurant will balanceis future development of catering versus full-servicedining services. Kitchen facilities play a major part in 17
  18. 18. determining when and how catering service demands can bemet. Kitchen equipment must be flexible, allowing forvolume production to take place simultaneously with à lacarte restaurant service. The kitchen cooking load and holding capacity ofovens and auxiliary equipment is important to determine ifa kitchen is to be used to its full capacity during busytimes. Storage and refrigeration facilities determine theamount of food products available at any given time.The cost of waste from food spoilage due to lack ofrefrigeration and freezer space could dilute the profitfrom additional catering business. A further discussionof equipment capability for catering service is found inChapter Twelve. Cuisine and Menu The primary cuisine andmenu offerings of a restaurant constitute one of the mostimportant considerations for on-premise catering. Asdiscussed earlier, off-premise catering services do notnecessarily need to be the same as those offered at therestaurant for full-service dining. Purchasing and production requirements are crucial tothe successful development of catering services. On-premisecatering should offer menu items that duplicate theestablished menu as closely as possible in order to enhanceproduction capabilities. Surrounding items, such as 18
  19. 19. vegetables and starches, are the most effective area of themenu to duplicate. Kitchen production is more efficientwhen the number of surrounding menu items is 28 Chapter 2Styles of Catering Operations 19
  20. 20. Chapter III METHODS OF RESEARCH AND PROCEDURE This chapter discusses the method of research used,locale of the study, the respondents, sample/samplingdesign, the data gathering techniques and instrument,validation of data and the statistical treatment of data.Method of Research Used The study utilized the descriptive method of research.Descriptive research according to Burns and Grove (2003),is a method that provides an accurate portrayal or accountof characteristics of a particular individual, event, orgroup in real life situations. This type of research isconducted to discover new meaning, describe what exists,determine the frequency with which something occurs, andcategorize information. In the words of Shields (2006), she stated further: “Descriptive research is also called Statistical Research. The main goal of this type of research is to describe the data and characteristics about what is being studied. The idea behind this type of research is to study frequencies, averages, and other statistical calculations. Although this research is highly accurate, it does not gather the causes behind a situation. Descriptive research is mainly done when a researcher wants to gain a better understanding of a topic”. 20
  21. 21. Research Site The City of Cabanatuan (Ilokano: Ciudad ti Cabanatuan;Kapampangan: Lakanbalenning Cabanatuan/SiudadningCabanatuan; Pangasinan: Siyudadna Cabanatuan/LunsodnaCabanatuan; Filipino: Lungsodng Cabanatuan) is a firstclass, urban city in the province of Nueva Ecija,Philippines. It is considered the commerce, industrial andeducational hub of the province. According to the latestcensus, it has a population of 259,267 people in 45,424households. It is a bustling city home to many jeepneys andtricycles. It bears the title as the "Tricycle Capital ofthe Philippines", because it has about over 38,202 (as ofSeptember 2009) registered tricycles. The old provincial capitol of Nueva Ecija is locatedhere and is still used by the provincial government and thegovernor. 21
  22. 22. Location Map The map showing the area of CabanatuanCity Figure 2. Location Map of the StudySources of Data There were 5 owners of Catering services inCabanatuanCity. Those respondents were given questionnairesby means of convenience sampling whereby limitation hasbeen set in the selection of respondents. A total of 5questionnaires will be prepared and the survey ended afterthese questionnaires were filled up by the respondents;then collected, tallied, analyzed and interpreted.Sampling Design 22
  23. 23. Descriptive method is used in the study usingpurposive sampling (Grove & Burns, 2005). Purposive sampling was the sampling method used by theresearchers.Data Gathering Techniques and Instrument Interview. Structured or unstructured interview wasused in order to determine the different perception of theparticipants to the contributing factors in operatingcatering services among selected owners in Cabanatuan City,the questions and answer given by the participants is agreat help in the construction of the study, although thequestion made is not typically used in the questionnaires. Questionnaire. The questionnaire was the main toolused by this study in data gathering. A questionnaire is aresearch instrument consisting of series of items and otherprompts for the purpose of gathering information from therespondents. Specifically, the researchers used thestructured questionnaire. Structured questionnaire is aquestionnaire used in large surveys where specific answersare anticipated. It includes the use of multiple choice andscaled questions. It generates quantitative information(data), which can be analyzed statistically, and endeavorsto remove any bias potentially originating from either theresearchers or the respondents (LLP, 2006). 23
  24. 24. Local or Actual Observation. Is used to determine theclarity and accuracy of the data taken from interview andquestionnaires. Description of the Questionnaire. The instrument usedwas a structured questionnaire developed by the researcherswhich consisted of a number of items that the respondentshave to answer in a set format. The questionnaire developedconsisted of two parts: the profile of the respondents andthe contributing factors in operating catering Servicesamong Selected Owners in CabanatuanCity. Part I which is the profile of the respondents interms of their age, sex and civil status. Part II consisted of three factors that might help thedetermination of the participant in Success Indicatorsamong Catering Services in Cabanatuan City. The respondents indicated the agreement ordisagreement to the listed attitudes using the followingresponse mode: Rating Verbal Scale Interpretation 4 Very Satisfactory (VS) 3 Satisfactory (S) 2 Fairly (FS) Satisfactory 1 Unsatisfactory (US) 24
  25. 25. Scoring. The scoring and verbal interpretations of theresponses were arranged using the Likert-five point scalegiven below: Verbal Rating Scale Interpretation 4.20-5.00 Very Satisfactory (VS) 3.40-4.19 Satisfactory (S) 2.60-3.39 Fairly (FS) Satisfactory 1.00-2.59 Unsatisfactory (US)Validation of the Questionnaire. The questionnaire used bythe researchers was developed by the group. It wasinitially drafted as a result of several readings andconsultations. The draft was presented to the researchers’research adviser and Dean of the College of HRM forcomments. Group sat together to improve and revise thequestionnaire and incorporated all suggestions that cameout after the validation.Administration of the Questionnaire. The researcher willseek permission from the dean of the College of Nursing.Upon approval, the researchers will administer thequestionnaires to the target participants. In theadministration of the instrument, the researchers willpersonally visit the family and will distribute thequestionnaire. 25
  26. 26. The researcher allowed a period of two months for datagathering to give ample time for the retrieval of theinstrument.Statistical Treatment of Data After collecting the data needed, the researcherstabulated and analyzed the gathered data with the help ofstatistical tools. The following are the statistical toolsused in this study together with their correspondingformulas. 1. The profile of the respondents was determined byusing and percentage, ranking and weighted mean (Trochim,2006). Percentage F (P)% = ─── x 100 NWhere: F = Frequency N = total number of the respondents P = percentageWeighted Mean Weighted mean is used in parts 2 and 3 , the formulaused is: WM = TWF/NWhere: WM = weighted mean N = total number of responses WF = weighted frequency 26
  27. 27. Chapter IV PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA This chapter presents the presentation of data , itsanalysis and its interpretation of data, it dealt primarilyon the Success Indicators among Catering Services inCabanatuan City.1. Profile of the Participants in terms of: Table 1.1 Location of Business F % Residential 7 70 Lease within the 3 30 city Total 10 100 The location of their business is explained in thetable, 7 of the participants admitted that they locatedtheir business in their residential home with 70% and 1answered that they lease within the city with 30%. Majority of the catering business owners prefer theirhome as the primary location for their business because ofthe fact of easiness and accessible on what they need, andtheir customers can easily locate them. 27
  28. 28. Table 1.2 Capital F %P 100,000-P200,000 10 100 P 201-P 300,000 0 0 Total 10 100 Majority of the participants admitted that they havestaring capital of P 100,000 – P 200,000. Table 1.3 Types of Catering Services Offered F % All types of 10 100Catering services like Marriage, Christening, Birthday Party, business party, etc. Birthday party 0 0 alone Total 10 100 Participants admitted that their business offeredall types of catering services and this includes Marriage,Christening, birthday Party, business party, etc. Table 1.4 Number of Manpower F % 0-10 7 70 11-15 3 30 Total 10 100 28
  29. 29. 7 of the participant have 0-10 people working withthem with 805 of the population of participants and 3 has11-15 manpower with 30%. Result shows that majority of the participants has0-10 people working with them, it includes the cook,liaison officers, helper and caterer.2. Success Indicators among Catering Services in CabanatuanCity in terms of: Table 2.1 Market Research W F WF WM VI Rank1. Demographics: the 5 7 35population 4 3 12characteristics of the 3 0 0 4.7 SA 1local area (ie; families, 2 0 0retirees, income levels, 1 0 0age,structures, etc.) 10 472. Portion Size: what 5 5 25preferences do local area 4 5 20residents place on 3 0 0 4.5 SA 3portion size, food 2 0 0quality and price 1 0 0 10 453. Customers willingness 5 6 30to pay 4 4 16 3 0 0 4.6 SA 2 2 0 0 1 0 0 10 464. Popular items are on 5 0 0competitor’s menu? 4 8 32 3 2 6 3.8 A 4 2 0 0 1 0 0 29
  30. 30. 10 385. How much variety is 5 0 0needed on the menu? 4 0 0 3 7 28 3.7 MA 5 2 3 9 1 0 0 10 37 One of the factors that needed in the operation ofcatering business is the market research, rank 1 areDemographics: the population characteristics of the localarea (ie; families, retirees, income levels, age structuresetcwith both have 4.7 in weighted mean and interpreted asstrongly agree , rank 2 is Customer’s willingness topaywith weighted mean of 4.6 strongly agree, rank 3 isPortion Size: what preferences do local area residentsplace on portion size, food quality and price with 4.5 alsostrongly agree , rank 4 is popular items are on competitormenu’s with 3.8 and it means agree and the last is How muchvariety is needed on the menu with 3.7 and interpreted asmoderately agree. Market research plays an important role in thecatering business it is the kind of study that theperspective businessmen should studied they should startedthe population of the location, to see if there is a demandand their capacity to seek catering service,because presentlifestyles have also given way to increased demand for 30
  31. 31. catered food service. Instead of laboring for hours, evendays, in the kitchen preparing for parties or events, manyhomemakers now call on a caterer to provide sumptuous andunforgettable feasts for their guests. An increasing numberof working mothers are paying to have catered birthday andgraduation parties, as well as wedding receptions handledby caterers. The reasons are simple: if she is workingoutside the home, todays mother just does not have thetime or the energy to do all the planning and staging of amemorable party. Table 2.2 Menu Composition W F WF WM VI Rank1. Menu management 5 6 30 4 4 16 3 0 0 4.6 SA 2 2 0 0 1 0 0 10 46 5 5 252. When composing a menu it is 4 5 20essential that all meals are 3 0 0 4.5 SA 3costed with strict adherence to 2 0 0 1 0 0portion control. 10 453.Recipe cards 5 9 45 4 1 4 3 0 0 4.9 SA 1 2 0 0 1 0 0 10 49 31
  32. 32. 5 0 04. Inventory management 4 8 32 3 2 6 3.8 A 4 2 0 0 1 0 0 10 385. Predicting and assessing when 5 0 0to change certain aspects of the 4 6 24menu 3 4 12 3.6 MA 5 2 0 4 1 0 0 10 36 Rank 1 is Recipe cardswith 4.9 in weighted mean andinterpreted as strongly agree, rank 2 is Menu Managementand it is interpreted as strongly agree, rank 3 is Whencomposing a menu it is essential that all meals are costswith strict adherence to portion control with 4.5 and alsointerpreted as strongly agree, rank 4 is Inventorymanagement with 3.8 and interpreted as agree and the lastis Predicting and assessing when to change certain aspectsof the menu with 3.6 and it means moderately agree. Menu management is an ongoing task; menus should bereviewed and changed regularly when pricing a meal it isnecessary to determine the quantity of each ingredient, thecost per unit of that ingredient and the cost permeal/cover.Menu cards assist chefs and management to costmenu items, they ensure food presentation and quantityremain consistent and they serve as a reference for all 32
  33. 33. kitchen staff reducing the need for verbal questions thussaving time. Inventory management is critical to successfulcatering operations. Having too much inventory on hand canharm your business in two distinct ways. The most obviousis that food will spoil and will need to be thrown outadding to wastage, which is usually already a major cost incatering operations and a cost which is notoriously hard tomanage and control. Table 2.3 Lay-Out and Design W F Wm F WM VI RankMenu 5 9 45considerations 4 1 4 3 0 0 4.9 SA 1 2 0 0 1 0 0 10 49Table size and mix 5 7 35 4 3 12 3 0 0 4.7 SA 2 2 0 0 1 0 0 10 47Spacing between 5 6 30tables 4 4 16 3 0 0 4.6 SA 3 2 0 0 1 0 0 10 46Entry and waiting 5 0 0area 4 5 20 3 5 15 3.5 MA 5 2 0 0 1 0 0 10 35Access to 5 0 0restrooms and 4 7 28 33
  34. 34. Layout Efficiency 3 3 9 3.7 A 4 2 0 0 1 0 0 10 37 Rank 1 is Menu considerations with weighted mean of4.9 and interpreted as strongly agree, rank 2 is Table sizeand mix with 4.7 as weighted mean and is interpreted asstrongly agree,rank 3 is Spacing between tables with 4.6and it means strongly agree, rank 4 is Access to restroomsand Layout Efficiency with 3.7 and it means agree and thelast is Entry and waiting area with 3.5, interpreted asmoderately agree. The designs of the facilities that support thecatering operation are vital. A well design catering venuewill incorporate a work/service area that facilitatesmaximum efficiency thus keeping wages, power, energy andwastage to a minimum.Venue layout considerations can include the following: Menu considerations: these factors will dictate what types of equipment will be needed in the kitchen, size and locations of preparation areas and storage requirements Table size and mix: what is your stereotypical customer and what is your customer group mix 34
  35. 35. Spacing between tables: how much privacy and comfortdo customers requireEntry and waiting area: is the venue layout designedso that when customers enter the catering area, frontof house staff are ready to greet them and allocate atableAccess to restrooms: are bathroom facilities withinwalking distance, and is their size adequate to caterfor the number of patrons. Department of Healthrequirements must be satisfiedLayout Efficiency: A catering operation can besimplified down to a eight step process 1.Delivery/receipt of food and beverage; 2. Storage ofmaterials; 3. Pre-service preparation; 6. Orderreceipt; 5. Cooking; 6. Serving food to customers; 7.Removal of materials from tables/ dishwashing; 8.Removal of waste. Each of these processes needs to betaken into account when designing a catering venue.Consideration should be given to cross traffic,potential bottlenecks, clearances 35
  36. 36. 3. Possible outcomes as to its: Table 3.1 Income generation W F Wm F WM VI Rank1. Creates jobs 5 6 30 4 4 16 3 0 0 4.6 SA 3 2 0 0 1 0 0 10 462. Ideas of 5 8 40catering services 4 2 8will be 3 0 0 4.8 SA 1distributed 2 0 0 1 0 0 10 483. small business 5 7 35will emerged 4 3 12within the 3 0 0 4.7 SA 2vicinity 2 0 0 1 0 0 5 474. creates 5 0 0transportation 4 5 20routes within the 3 5 15 3.5 A 4vicinity 2 0 0 1 0 0 5 18 The possible effect as to the income generation areIdeas of catering services will be distributed with 4.8 andinterpreted as strongly agree next is small business willemerged within the vicinity with 4.7 and it meansstrongly agree, next is creates jobs and is interpreted asstrongly agree and the last is creates transportation 36
  37. 37. routes within the vicinity with 3.5 and interpreted asagree. It implies that the catering services will createsjob among its employees added to this will creates line orarea of transportation and the emergence of small businessaround the establishments offering different products. Table 3.2 Competition W F Wm F WM VI Rank1. possible 5 9 45competition will 4 1 4emerged 3 0 0 4.9 SA 1 2 0 0 1 0 0 10 492. Competing with 5 8 40other restaurants 4 2 8 3 0 0 4.8 SA 2 2 0 0 1 0 0 10 483. increasing 5 5 25number of small 4 5 20catering services 3 0 0 4.5 SA 3in every three 2 0 0barangay 1 0 0 10 45 The possible competition will be possiblecompetition will emerged with 4.9, next is competing withother restaurants with 4.8 and it means strongly agree andthe last increasing number of small catering services in 37
  38. 38. every three barangay also strongly agree with 4.5 asweighted mean. Based on findings, there will be significantcompetitors that will emerged on the catering services mostespecially when they see that their business is booming ,others will try to compete on them. 38
  39. 39. Chapter V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS This chapter presents the summary of the findings,its conclusions and recommendation offered by theresearchers.Summary This study entitled ”Success Indicators amongCatering Services in Cabanatuan City” will cover thedifferent experiences of selected owners of cateringservices in Cabanatuan City. Their experiences andsuggestion will be used and help a lot of futureentrepreneurs in putting same business. Descriptive methods of research will be used in thestudy and a total of ten (10) Catering Services owners willbe involved as respondents to this study, and they areLaParilla Hotel and restaurant, Aracelli’s Restaurant, PlazaLeticia, Rosenda’s Restaurant, N.E. Cakes andRestaurant,Paulino’s Catering, Dina’s Catering, Rod Rosecatering Café Cristina Catering and P-enoys catering whichwill be chosen by the researchers thru conveniencesampling. 39
  40. 40. Questionnaire will be the main tool in data gatheringand this study will be conducted during the school year2011-2012. Specifically, it will answer the following questions:1. How may the owners profile demographic profile bedescribed in terms of : 1.1 number of children 1.6 location of business 1.7 operating capital 1.8 types of catering services offered 1.9 number of manpower2. How may the different contributing Success Indicatorsamong Catering Services in CabanatuanCitybe described interms of: 2.1 Market research 2.2 Menu composition 2.3 lay-out and designs3. What are the possible outcomes that affects thedifferent factors in operating catering services beidentified as to: 3.1 income generation 3.2 Competition 40
  41. 41. Summary of Findings 1. Profile of the Participants in terms of:Location of Business The location of their business is explained in thetable,7 of the participants admitted that they locatedtheir business in their residential home with 70% and 3answered that they lease within the city with 30%.Capital Majority of the participants admitted that they havestaring capital of P 100,000 – P 200,000.Types of Catering Services Offered Participants admitted that their business offeredall types of catering services and this includes Marriage,Christening, birthday Party, business party etc.Number of Manpower 7 of the participant have 0-10 people working withthem with 70% of the population of participants and 3 has11-15 manpower with 30%.2. Success Indicators among Catering Services inCabanatuanCityin terms of: 41
  42. 42. Market Research One of the factors that needed in the operation ofcatering business is the market research, rank 1 areDemographics: the population characteristics of the localarea (ie; families, retirees, income levels, age structuresetcwith both have 4.7 in weighted mean and interpreted asstrongly agree , rank 2 is Customer’s willingness topaywith weighted mean of 4.6 strongly agree, rank 3 isPortion Size: what preferences do local area residentsplace on portion size, food quality and price with 4.5 alsostrongly agree , rank 4 is popular items are on competitormenu’s with 3.8 and it means agree and the last is How muchvariety is needed on the menu with 3.7 and interpreted asmoderately agree.Menu Composition Rank 1 is Recipe cardswith 4.9 in weighted mean andinterpreted as strongly agree, rank 2 is Menu Managementand it is interpreted as strongly agree, rank 3 is Whencomposing a menu it is essential that all meals are costswith strict adherence to portion control with 4.5 and alsointerpreted as strongly agree, rank 4 is Inventorymanagement with 3.8 and interpreted as agree and the lastis Predicting and assessing when to change certain aspectsof the menu with 3.6 and it means moderately agree. 42
  43. 43. Lay-Out and Design Rank 1 is Menu considerations with weighted mean of4.9 and interpreted as strongly agree, rank 2 is Table sizeand mix with 4.7 as weighted mean and is interpreted asstrongly agree,rank 3 is Spacing between tables with 4.6and it means strongly agree, rank 4 is Access to restroomsand Layout Efficiency with 3.7 and it means agree and thelast is Entry and waiting area with 3.5, interpreted asmoderately agree.3. Possible outcomes as to its:Income generation The possible effect as to the income generation areIdeas of catering services will be distributed with 4.8 andinterpreted as strongly agree next is small business willemerged within the vicinity with 4.7 and it meansstrongly agree, next is creates jobs and is interpreted asstrongly agree and the last is creates transportationroutes within the vicinity with 3.5 and interpreted asagree. It implies that the catering services will createsjob among its employees added to this will creates line orarea of transportation and the emergence of small businessaround the establishments offering different products. 43
  44. 44. Competition The possible competition will be possiblecompetition will emerged with 4.9, next is competing withother restaurants with 4.8 and it means strongly agree andthe last increasing number of small catering services inevery three barangay also strongly agree with 4.5 asweighted mean. Based on findings, there will be significantcompetitors that will emerged on the catering services mostespecially when they see that their business is booming ,others will try to compete on them.Conclusions On the light of the findings of the study,researchers concluded the following:1. Market research plays an important role in the catering business it is the kind of study that the perspective businessmen should studied they should started the population of the location, to see if there is a demand and their capacity to seek catering service,because present lifestyles have also given way to increased demand for catered food service.2. Menu management is an ongoing task; menus should be reviewed and changed regularly when pricing a meal it is necessary to determine the quantity of each ingredient, 44
  45. 45. the cost per unit of that ingredient and the cost per meal/cover.3. The designs of the facilities that support the catering operation are vital. A well design catering venue will incorporate a work/service area that facilitates maximum efficiency thus keeping wages, power, energy and wastage to a minimum.Recommendations 1. The researchers recommended that those who want to put a business like the catering business a superb planner and manager as well is needed they need to be extremely organized, yet flexible enough to be able to deal with last minute changes. 2. The researchers recommended offering signature dishes and house specialties as customers broaden their culinary experience. 3. The researchers recommended that the caterers today have to be adept not only in satisfying the taste buds but also excel in food preparation 4. The researchers recommended that a caterer does not need to undergo a special education or training to become a successful caterer. 5. The researchers recommended starting a small business and keeping it simple. 45
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