Problems Encountered in Entering a Catering Business

December 6, 2017 Business

PROBLEMS ENCOUNTERED IN ESTABLISHING A CATERING BUSINESS A Research Paper Presented to The Faculty of the English Department Polytechnic University of Quezon City Novaliches, Quezon City In Partial Fulfillment of The Requirements for the Subject English 123 Jennefer T. Macasa Abigaille P. Marcelo Charmaine D. Gaspar Ernie Bacaran Jerry Mar Gelizon Lady Lyn E. Lupango March 2009 i APPROVAL SHEET This thesis entitled PROBLEMS ENCOUNTERED IN ESTABLISHING A CATERING BUSINESS, PREPARED AND SUBMITTED by Jennefer T. Macasa, Abigaille P.

Marcelo, Charmaine D. Gaspar, Lady Lyn E. Lupango, Ernie Bacaran, Jerry Mar Gelizon in partial fulfillment of the requirement for the degree in Bachelor of Science in Entrepreneurial Management is hereby recommended for oral examination. March 2009__________________ Adviser Approved in partial fulfillment of the requirement for the degree in Bachelor of Science in Entrepreneurial Management is hereby recommended by the panel of examiners. ________________________________________ Member Member ________________________ Chairman

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Accepted in the partial fulfillment of the requirement for the degree Bachelor of Science in Entrepreneurial Management. __________________________________________ Date—– ii ACKNOWLEDGEMENTS The researcher of this study would like to thank those who have made this paper possible for the attainment and fulfillment of the requirements in our subject in English 123, “Writing in the Disciplines. ” We would like to acknowledge my professor in English 123, Professor Maria Eloisa C. Reyes for the guidance and encouragement that she has extended to us.

To the Quezon City Library for allowing us to borrow books for our research and allow us to used their computer. To our loving parents, who provided us all the financial needs, gives love and support. To our friends and classmates for sharing their knowledge in accomplishing this research work.. And above all, to God Almighty, for his unfailing support and guidance. -Researchers iii DEDICATION This piece of endeavor is wholehearted dedicated to their loving and supportive PARENTS, relatives, special someone, and friends. iv TABLE OF CONTENTS PAGE TITLE PAGEi APPROVAL SHEETii

ACKNOWLEDGEMENTiii DEDDICATIONiv TABLE OF CONTENTSv LIST OF TABLESvi LIST OF FIGURESvi CHAPTER I. THE PROBLEM AND ITS BACKGROUND Introduction1 Statement of the Problem3 Importance of the Study3 Definition of Terms4 Scope and Limitations of the study 5 Hypothesis5 II. REVIEW OF RELATED LITERATURE AND STUDIES Related Foreign Literature 6 Local Related Literature11 Related Foreign Studies13 Related Local Studies15 iv III. METHODS OF STUDY AND SOURCES OF DATA Methods of Research used17 Respondents17 Sampling Technique18 Instruments Used18 Data Process Procedures18

Statistical Treatment19 IV. PRESENTATION, ANALYSIS AND INTERPRETATION20 OF STATISTICAL DATA V. SUMMARY OF FINDINGD, CONCLUSIONS AND RECOMMENDATIONS Summary of Findings26 Conclusions26 Recommendations27 Bibliography28 Appendix29 V List of Tables Table 1 Distribution of age of the respondents20 Table 2 Perception of the Respondents on the difference of their business from the other business21 Table 3 Perceptions of the respondents on the occasion that they earn more clients22 Table 4 Perception of Respondents in problems encountered in establishing a catering business23

Table 5 Perception of respondents in handling problems in establishing a catering business24 Table 6 Perception of the respondents in their monthly income in a catering business25 List of Figures Figure 120 Figure 221 Figure 322 Figure 423 Figure 624 Figure 525 vi Chapter I The Problem and Its Background Introduction Starting your own catering business can be both financially rewarding and fun. Whether you cater events on a full-time or a part-time basis, the opportunities are excellent. Each catered event is a new experience and challenge with a new group of people.

With the rewards and fun comes demanding work, for which you will need stamina and the ability to work under pressure ranges from box-lunch drop-off to full-service catering. [1] Caterers and their staff are part of the food service industry. When most people refer to a “caterer”, they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. [2] The food may be prepared on site made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.

The event caterer staffs are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d’oeuvres is often called a catered event. [3] There are two kind of catering business these are on- premise catering and off- premise catering. On- premise catering is a catering of any function- banquet, reception, or event- that is held on the physical premise of the establishment o facility that is producing the function.

On- premise caterers- such as hotels, convention centers, and restaurants- usually have the advantage of offering many service undergone roofs while off- premise catering is a catering whereby a function takes places in a remote location, such as client’s home, a park, an art gallery or even parking lot, and the staff, food and decor must be transported o that location. It often involves producing food at central kitchen, with delivery to and service provided at the client’s location. [4] Many events require working with an entire theme or color scheme.

A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service Business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting. The trend is towards satisfying all the clients’ senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable.

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight – perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event. Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and supplies below a price margin in order to make a profit on the catering. As many others in the food service industry, caterers and their staff work long hours.

It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons. [5] The proponent got interested in putting up this kind of business because cooking is one of his favorite hobby. B. Statement of the Problem This study sought to determine the viability of the proponent in establishing a catering business that he/she may encountered. C. Importance of the Study This study is significant to the following: 1. To the Proponents – As they can gain knowledge in planning, organizing and managing a small business through this project study. . The Community – The study will help the community in starting also a small business by investing in a catering business. 3. . Future Researchers – future researchers will benefit on this study as they will gain knowledge in doing research studies and this paper can be used as their reference. D. Definition of Terms: Cook – to prepare the food according to its desired menu Marketing- is an ongoing process of planning and executing of the marketing mix (Product, Price, Place, Promotion) of products, services or ideas to create exchange between individuals and organizations.

Market- it is the customer that buy the product. Caterer- who serves food with waiting staff at dining tables or sets up a self-serve buffet. Hors d’oeuvres- a catered event. 4 E. Scope and Limitations This project study will cover all about the ways on Problems Encountered in Establishing a Catering Business. Problems that businessman may encountered when planning a catering business. It also includes the way of a businessman to overcome the obstacles in making a catering business. It only limits on main problem of catering business not on problems on establishing other business. F. Hypothesis

There are many problems in establishing a catering business. starting a. Despite of many problems that he/she encountered from the start until the present business, they will survive as long they have faith to God and believe in themselves that they can be successful. 5 Chapter II Review of Related Literature and Studies This chapter presents the review of related literature and studies which has been taken from published and unpublished books, manuals, magazines that will give light on our study about “Problems Encountered in Establishing a Catering Business. ” Related Foreign Literature

According to Joyce Weinberg (2007) author of Business and Economics, one of the problems encountered in establishing a catering business is making a catering contract. The catering contract is a must; it should be fairly concise in simple and understandable terms. It is also a good idea to have your contract template reviewed by an Attorney. Here are the lists of sample contracts: ? Catering business and caterer’s name, address and phone numbers ? Client’s name, address and phone number ? Date, time, duration and location of the event to be catered ? Specific and detailed information on set up Complete menu ? Number of guest to be served ? Food and beverages server requirements ? Itemized and total cost 6 ? Payment arrangements ? Stipulations for cancellations and amount of deposit that is non-refundable ? Taxes ? Signature and date by both caterer and client[6] According to Mayo C. R. and Murphy M. L. (1991), Catering innovations: A Managerial Approach, marketing, advertising and image the name you choose for a catering business will have significant impact on the degree of success you can expect and should be approach seriously and given a great deal of thought.

Your catering business should reflect not only that you cater but preferably the type of catering you do. Business often tacks “AAA” in front of their names-they’re not alluding to the quality of their service. Here are some tips on choosing a name: ? Should be easy to pronounced, preferably no more than three syllables. ? It should be memorable and timeless ? Should be provocative and attract attention to arouse the interest. ? Should convey the proper image and have a strong association with the nature of the product or service. ? Should be legally strong

It also important to put some serious thought and effort into making your business sign and facade look professional. [7] According to Ketterer (1997), How to manage a Successful Catering business, you will need to constantly seek and acquire a new clients and customers. The most valuable means of accomplishing this is often word of mouth. Some people are much quicker on an unfavorable experience than a favorable one. The only way to insure your reputation is do your best to provide outmost quality and service and make a enjoyable business with your customers that they will share their experience wit everyone they know. 8] Customer service is a key strategy for securing your market position by building market share through winning and maintaining the loyalty of customers. Getting and keeping customer are the only parts of your business which create revenue. According to National Association of Catering Executives some of the major challenges encountered by the catering department while working to attain its objectives are the following: ? Marketing the catering department’s services. A great deal of time must be spent in this effort to distinguish your facility in the minds of potential clients.

Too many caterers can seem exactly alike. Clients tend to perceive caterers as interchangeable as buses: There is always another one available who can handle their needs. You will need to battle this perception constantly, ? Excessive amount of time spent with clients. Unfortunately, only a small number of persons and groups contacted will end up purchasing catered events. Moreover, once business is booked, a great deal of time must be spent planning and coordinating the events. ? Unique demands. All functions have unique demands.

For instance, refreshment breaks are sometimes permanently set, but clients may not have a particular schedule in mind and merely wish to visit the refreshment area when time permits.. ? Difficulty in costing out and pricing certain functions. Special request and last-minute needs will cost more because of the special circumstances. The aforementioned refreshment breaks fall into this category. Because the demands these events present cannot always be predicted in advance, function hosts usually must wait until a final accounting is made by the catering department.

This can cause ill will among clients, especially those who are on a tight budget and would appreciate price guarantees. ? Ethical traps. Sometimes a catering department may encounter conflict-of-interest dilemmas. The facility, always mindful of its image and reputation, will tend to recommend only a few outside contractors that can fill the bill adequately. However, such favoritism maybe perceived by some as shady dealing. ? Responsibility greater than authority. It is very important to determine 9 ? in advance who is responsible for each part of an event.

For instance, a convention may want to hire its own band but simultaneously expect the facility to coordinate the details. This can easily lead to misunderstandings and client dissatisfaction unless everything is spelled out clearly. ? Time pressures.. Proper advance planning is necessary to avoid service glitches that could cause guest dissatisfaction. Caterers must cultivate the ability to communicate effectively. ? Maintaining qualified staff members. Many catering departments experience severe volume swings.

For instance, convention centers pose a unique challenge in terms of volume and staffing ? The lack of technical foodservice skills. Many caterers today, both men and women, have less knowledge about food than ever before. They are increasingly reliant on chefs and food and beverage directors for advice. This would not be a major problem if standardized menus were used consistently; however, things are trendier these days, there is more competition, and many clients want custom menus and something special. This can make it difficult to respond quickly to unusual customer requests. 9] Local related Literature According to Adriana (1989) Technology and Home Economics some problems encountered in establishing a catering business are the following: ? Lack of principles and procedures an in food service. The operation of any organization is guided by standards and principles; hence food service establishments must observe the principles that given their operation. Like the other organizations, the food service establishment is a collective effort of people with varied functions and responsibilities working together for a specific purpose.

For the organization to fulfill its commitment, food service people must understand and be committer to the goals and objectives of their enterprise. ? Maintaining performance standards for food service personnel. Knowledge and skills related to task [performance are needed for a successful and satisfying food service cares along with good personality, traits and sound values. Traits are observable qualities that are influenced by the values of the food service workers, among them are the following:(Courtesy, dependability, Patience,operation,Honesty). integrity,promptness,Cheerfulness,tolerance,Friendliness,adaptability) ?

Keeping a breast with current trends in food service. A philosopher once said that nothing more permanent in this world but change. True enough, life keeps on changing from day to day. Advancement in technology had change the way people live. It has changed the way they eat and what they eat. From 11 the way they serve food, prepared food and what tools to use in producing food, everything has change. This is a reason why there is why there is a development of service industry. And one of this is a catering business. ? Serving quality foods. Quality food means of high standards as to taste, appearance and nutritive value.

It must be prepared and handled following health standards. It should be free from germs carried by man, insects and other animals. Personnel should be trained in the proper food handling, good housekeeping and sanitation practices. ? Location of the business the business should be properly locates and available to respond to the food needs and preferred service of customers. ? Safety standard at food service area. The food service area should be accident free. The welfare of customers should be protected by serving quality food that is free from elements hazardous to health.

Food service personnel should be aware of accidents that occur in the performance of the foes service tasks, their causes and prevention. Accidents such as cuts, burns, falls and electric sock can be minimized if food service personnel observe safety practices. [10] Catering can also be classified as social catering and corporate (or business) catering. Social catering includes such events as weddings, bar and bat mitzvahs, high school reunions, birthday parties, and charity events. The National Association of Catering Executives (NACE) estimates that social catering accounts for about 25 percent of all catering sales.

Business catering includes such events as association conventions and meetings, civic meetings, corporate sales or stockholder meetings, recognition banquets, product launches, educational training sessions, seller-buyer entertaining, service awards banquets, and entertaining inhospitality suites. The estimated 75 percent of all catering sales generated by business catering is due to the sheer volume of people served daily at meetings in hotels and convention centers, where meals for thousands are produced regularly. [11] Related Foreign Studies

According to the Anne Lovistica, Tim Roberts and Denise Brochetti (1999), Virginia Polytechnic Institute and Virginia State University, on of the problems in establishing a catering business are the following ? Getting a Licensed-the caterers be licensed and meet other requirements for food service establishments. In Virginia, the Board of Health insures that food for distribution and sale to the public is safely prepared, handled protected and preserved ? Location of a Catering Business- The food operation area be separate from the kitchen facility of your home. Home-based and Micro-businesses- the area that you intent to used for food operation before they will issue a licensed. Plans for constructional remolding of area must be submitted to the Health department for review. Complete partitioning and solid, self-closing doors must separate the food separation area from your home kitchen. There must be separate sinks for food, utensil washing and cleaning. ? Determining your product market- The development of a catering business depends how will you analyze your market.

Think the needs and wants of your market that will satisfied their needs. ? Start-Up costs- You may choose to start your catering business by renting items to keep initial costs to a minimum. You rent the use of kitchen facilities, utensils, tables, tablecloths, serving equipment and other items. This will allow you to build a reputation, develop some capital for investments and expansions and evaluate how much time and money you want to invest and the impact that this business will have on your family ? Developing a creative menu for special events.

Factors affecting menu planning include the type of event, number of people to be served available equipment, number of food prepares and servers and the amount of money to be spent. The menu needs to include a variety of foods that are acceptable to the customers and the occasion. ? Insurance- Insurance is a necessary expense. This includes product 14 ? and personal liability, as well as coverage on the space used for the ? business, equipment, vehicle used for the business and worker’s compensation for any employees. It protects you from the unexpected. Pricing for profit- To operate a profitable catering business, you need to decide on a price that is appropriate for the services rendered. Determining the costs of catering an event is the most important. ? Business Recording Keeping- Record Keeping is not difficult, but it is important and can be time-consuming. You need to develop as system that help you keep track of income, expenses and profit of loss to determine business growth and for tax purposes, ? Food Safety-to be successful in the catering business, one must produce delicious food that is safe and wholesome.

The production of safe foods is your responsibility. [12] Related Local Studies Catering, both on- premise and off- premise is one of the fastest growing segments of the U. S. foodservice industry and has enjoyed success and expansion over the years. Here in the Philippines the food service industry or catering has now become part of shopping malls, plazas, government buildings, private establishments, manufacturing plant, schools, colleges, universities, hospitals, country clubs, churches, condominium or subdivisions club houses and restaurants with banquet rooms.

VS and F Classic Food International has been in the catering business for over 15 years. A member of the Food Caterers Association of the Philippines and a member of the International Caterers Association of America is on of the successful caterers of the Philippines. Tremendous change in the people’s life ways brought about by new technologies has contributed to the growth of the food industry. The development of the industry was brought about by several factors such as population growth, which requires the availability of food and food service wherever people go.

Trying to augment family income requires more women to join the work force which means less time devoted to the home to such extent that even family meals have to be bought at take out counters or other fast food service. Democratization of opportunities for education, which has led to tremendous increase in school enrollments, has also contributed to the need of establishing more schools cafeterias. [13] Other factors include the onset of the industrialization, which has created more jobs for more people. Higher income increases the purchasing capabilities of an individual thus enabling him/her to dine out more often and enjoy a longer time.

CHAPTER III Methods of Study and Sources of Data This chapter presents and describes the type of research design, the population studied, the instruments used in gathering the data for the study and the procedures in gathering data. Methods of Research used The researcher used the descriptive method in presenting the data gathered from 10 respondents composed of 5 catering business owners ages 20-30 years old and 5 catering business owners ages 30-above years old. The descriptive research describes a behaviour or condition.

The data are collected using questionnaires, observations and/or interviews. Generally these data are analysed using percentages, weigh mean, standard deviations and so forth. This method was used to assess the level of responses according to the “Problems Encountered in Establishing a Catering Business. This study would determine the profile of respondents and their response on questions being asked by the researchers. Respondents Respondents of this study are the owner catering business ages 20-30 years old and catering business ages 30- years above old. 17 Sampling Technique

The researchers used purposive sampling. The respondents were chosen and selected according to the needs of the study. Purposive sampling is where the researcher targets a group of people believed to be typical or average, or a group of people specially picked for some unique purpose, survey or tries to create a representative sample without sampling at random. Data generated from the survey, which were analyzed quantitatively. In the process descriptive statistics such as percentage, and frequency and mean were used to describe the data gathered through the survey.

Instruments Used The researcher used a questionnaire structured as the main form of gathering data. The researcher divided the questionnaire in two parts. Section I, this section presents the profile of the respondents such as the age distribution, business address, occupation and monthly income. Section II, this section presents the statement of the problem which has been answered by the respondents. Data Process Procedures Copies of the questionnaire, stated in English were distributed to 10 selected respondents who owned a catering business. The data gathered were arranged in 18 uantitative form and expressed in frequencies and proportion. The questionnaires were analyzed by a teacher and were pre-tested by distributing copies to the selected neighbors who was not included in the actual survey. The researcher, after listing all the target respondents, proceeded with the survey by distributing the questionnaires to the respondents. Before distributing the questionnaires the researchers determined their respondents and explained the purpose of answering the questionnaires. We also entertained some questions asked by the respondents.

The researcher encountered some problems as some respondents are very busy and could not entertain me. Statistical Treatment Data generated from the survey, which were analyzed quantitatively. In the process descriptive statistics such as percentage, and frequency and mean were used to describe the data gathered through the survey. To formulate significant statistical conclusion on the findings, relative frequency the researcher shall use percentage and weighted mean. The survey method being descriptive used describing the relationship of part to its whole. 19

Chapter IV Presentation, Analysis and Interpretation of Statistical Data This chapter presents the findings of the study. The investigation aimed to find out the “Problems Encountered in Establishing A Catering Business”. The data in this study were presented, analyzed, and interpreted in this chapter. A questionnaire was used in gathering data, which were analyzed, using the statistical method, describes in the proceeding chapter and interpreted in the light of the research questions formulated in the study. Section 1. Profile of Respondents Table 1

Distribution of age of the respondents | |No. of respondents |percentage | |20-30 below |5 |50% | |30 above |5 |50% | |total |10 |100% |

Figure 1 20 This table shows that the distributions of age of the respondents are equally divided. They both have 50%. Section II. Perception of the respondents based on the questions. Table 2 Perception of the Respondents on the difference of their business from the other business | |No. of respondents |percentage | |yes |8 |80% | |No 2 |20% | |total |10 |100% | Figure 2 It shows that the respondents believe that their business is different from the other business which has 80%. 21 Table 3 Perceptions of the respondents on the occasion that they earn more clients | |No. of respondents |percentage | |a. edding |2 |20% | |b. birthday/ Debut |6 |60% | |c. anniversary |1 |10% | |d. others |1 |10% | |total |10 |100% |

Figure 3 It shows that respondents earn more client in a birthday or debut which has 60%. After that the wedding which has 20%. And the anniversary and other has only 10 % each. 22 Table 4 Perception of Respondents in problem encountered in establishing a catering business | |No. of respondents |percentage | |a. money |4 |40% | |b. ocation |2 |20% | |c. menu |1 |10% | |d. materials |1 |10% | |e. employee |1 |10% | |f. thers |1 |10% | |total |10 |100% | Figure 4 It shows that the major problem of the respondents encountered in establishing a catering business is the capital which has 40%. Next is the location 23 which has 20%. And the materials, menu employee and others only got 10% each. Table 5 Perception of respondents in handling problems in establishing a catering business | |No. f respondents |percentage | |yes |10 |100% | |No |0 |0% | |total |10 |100% | Figure 5 It shows that the respondents can over all handle any problem because both of them answer yes which has 100%. 24 Table 6

Perception of the respondents in their monthly income in a catering business | |No. of respondents |Percentage | |a. 5 000-10 000 |1 |10% | |b. 10 000- 20 000 |1 |10% | |c. 20 000-30 000 |3 |30% | |d. 0 000 above |5 |50% | |total |10 |100% | Figure 6 It shows that the respondent earn a profit of 30 000 above in a catering business. It has almost half of the percentage which has 50%, next is the 20 000- 30 000 which has 30 %. And 10 000-20 000 below only got 10%. 25 Chapter V Summary/Conclusion/Recommendation

As a summary of these findings, the researcher has found out that problems encountered in establishing a catering business is not easy. There are many challenges not only in establishing that business but also how it can be attractive to all the people. It is very expensive business because it’s all about food. And it needs more careful because the health of the people depends on it. There are many problems when establishing a catering business not only in financial aspect but in the attitude of the people who operate that business. It needs a lot of patience because the competition is very difficult.

Because the best, attractive, presentable and delicious food is the most important to become successful in that business. Therefore problems in establishing a catering business are very challenging. It can be both financial rewarding and fun. Most important of all is the Lord’s guidance, the key for a successful catering business. Conclusion Therefore we conclude that problems in establishing catering business are a long process. It will encounter from the start until the end because it is a part of challenge that business could encounter. 26 Recommendation

As we go through our topic, we have found out that the Problems encountered in establishing a catering business must recommend to the following people: ? Management Students-establishing a business is not easy. But with the help of these research work , it can serve as guide to make a catering business. ? Catering owner- this research work will help them to know what’s wrong about their business. It also serves as a guide to make their business successful. ? Others- try to establish a catering business. Even though it is difficult, it is very challenging and it will also help to develop the food industry. 27

BIBLIOGRAPHY Books Adriana . Technology and Home Economics,1989 Anne Lovistica, Tim Roberts and Denise Brochetti (1999), Virginia Polytechnic Institute and Virginia State University Faye Kinder, Nancy R. Green, Nathalyn Harris, Meal Management, Sixth Ed. Joyce Weinberg. Business and Economics 2007 Ketterer. How to manage a Successful Catering business,1997 Mayo C. R. and Murphy M. L. Catering innovations: A Managerial Approach 1991 The National Association of Catering Executives (NACE) Dictionary Career discovery Encyclopedia, 1993pp. 154-155 Kats Solomon and Weaver William Ways, Encyclopedia of Food and Culture, 2005

Oxford Dictionary Vol. 1, 1993, pp. 154-155 Peter C. Allin, Dictionary of Hotels, Tourism and Catering Management, 1994 Internet NACE, http://www. nace. net) ,National Association of Catering Executives( Magazine VS and F, Classic Food International, Magazine 28 APPENDIX A Letter Dear Respondents, Good day! We, the Researchers, presently taking up Bachelor of Science in Entrepreneurial Management and presently conducting a study about “PROBLEMS ENCOUNTERED IN ESTABLISHING A CATERING BUSINESS”. In this regard, may we request your help to please kindly answer the questions by putting a check on it.

We hereby assure everyone that the information that you will indicate on the attached questionnaire will be dealt with strict confidentiality. Thank you very much. Respectfully yours, -Researchers 29 APPENDIX B QUESTIONNAIRE Section I. Questionnaire: 1. Name: __________________________________ 2. Age: (pls. indicate your age) ____20-30 ____ 30-above 3. Business Address:___________________________________ 4. Contact Number:__________________________________ Section II. 1. Is your business different from other business? ___Yes ___No 2. Check the following occasion do you earn more clients ___wedding __birthday/ Debut ___anniversary _________________others ( pls. specify) 30 3. What kind of problem usually you encountered in establishing a catering business? Pls. check the following: ____money ____location ____menu ____materials ____ employee ________________others ( pls. Specify) 4. Can you handle those problems in establishing a catering business? _____Yes _____No 5. Check the following monthly income that you earn in a catering business. _______5 000-10 000 ________10 000- 20 000 ________20 000-30 000 ________30 000 above 31 Jennefer T. Macasa 019-C South Street Don Enrique Village,

Nagkaisang Nayon, Novaliches Quezon City Cell #: 09099022973 E-mail: jen_macasa@yahoo. com Career Goals To be able to practice my knowledge and skills especially related to management. Seminar/ Symposium/ Trainings Attended Franchising Quezon City Polytechnic University San Bartolome, Novaliches Quezon City September 19, 2009 Educational Background CollegeBachelor of Science in Entrepreneurial Management Quezon City Polytechnic University 2008-present High SchoolNovaliches High School 2003-2007 ElementaryNagkaisang Nayon Elementary School 1997-2003 Personal Background Age:18 years old

Date of Birth:December 30, 1990 Place of Birth:Quezon City Citizenship:Filipino Height:5’2 Religion:Catholic Weight:104 lbs. Civil Status:Single Language Spoken:Filipino, English Character References Mrs. Josefina M. Papin, BSN 13 Aynor Street, North Fairview Subd. Novaliches Quezon City 09174446633 Mr. Al Belmonte Manager of Saint Matthew, Funeral Novaliches Branch 09228835523 Mrs. Gemma M. Santos Sari- sari Store Owner 733 Blk. 26, Area 5, Novaliches Q. C. 419-30-89 Jennefer T. Macasa 019-C South Street Don Enrique Village, Nagkaisang Nayon, Novaliches Quezon City Cell #: 09099022973 E-mail: jen_macasa@yahoo. com

Career Goals To be able to practice my knowledge and skills especially related to management. Seminar/ Symposium/ Trainings Attended Franchising Quezon City Polytechnic University San Bartolome, Novaliches Quezon City September 19, 2009 Educational Background CollegeBachelor of Science in Entrepreneurial Management Quezon City Polytechnic University 2008-present High SchoolNovaliches High School 2003-2007 ElementaryNagkaisang Nayon Elementary School 1997-2003 Personal Background Age:18 years old Date of Birth:December 30, 1990 Place of Birth:Quezon City Citizenship:Filipino Height:5’2

Religion:Catholic Weight:104 lbs. Civil Status:Single Language Spoken:Filipino, English Character References Mrs. Josefina M. Papin, BSN 13 Aynor Street, North Fairview Subd. Novaliches Quezon City 09174446633 Mr. Al Belmonte Manager of Saint Matthew, Funeral Novaliches Branch 09228835523 Mrs. Gemma M. Santos Sari- sari Store Owner 733 Blk. 26, Area 5, Novaliches Q. C. 419-30-89 Charmaine D. Gaspar Blk. G,Lot 25, Maligaya Street, Novaliches Quezon City Contact #: 417- 09- 76 Career Goals To apply my knowledge and skills that I have learned and to work my people who could make me better individual in a service- based company.

Educational Background CollegeBachelor of Science in Entrepreneurial Management Quezon City Polytechnic University 2008-present High SchoolLagro High School 2004 -2008 ElementaryTuao Central Elementary School 1999-2004 Personal Background Age:17 years old Date of Birth:September 5, 1992 Place of Birth:United Doctors Medical Center Citizenship:Filipino Height:5’3 Religion:Catholic Weight:45 kg. Civil Status:Single Language Spoken:Filipino, English Character References Mrs. Evelyn A. Tirao, Broker of Filinvest, (419-27-61) Mr. Antonio C. Tirao, Driver, (419-27-61)

Jerry Mar O. Gelizon Lot 23, Blk. 17 Phase 1 Sierra Vista Nagkaisang Nayon, Novaliches Quezon City Contact #: 366- 44- 49 Career Goals To share my knowledge and skills that I have learned and to work my people who could make me better individual in a company. Educational Background CollegeBachelor of Science in Entrepreneurial Management Quezon City Polytechnic University 2008-present High SchoolBiliran National Agriculture High School 2004 -2008 ElementarySangalang Elementary School 1999-2004 Personal Background Age:16 years old Date of Birth:August 30, 1992

Place of Birth:Catucong, Carmen, Cebu Citizenship:Filipino Height:5’3 Religion:Catholic Weight:39 kg. Civil Status:Single Language Spoken:Filipino, English Character References Mr. Joselito Lapid, Mapeh-IV Teacher Mr. Arnold Corpin, Physics-IV, Adviser/ Teacher Comments I, Jennefer T. Macasa, a leader of Group III-BSEM 1H would like to say something about the corresponding work that may group done about this research work. • Abigaille P. Marcelo She’s my assistant. She always helps me to finish and edits all the things in this research work. She performs very well. She’s very responsible. • Charmaine D. Gaspar

She’s willing to do everything. She always asks what to do. She’s willing to help and offer their computer to finish this research work. She also performs very well. • Lady Lyn E. Lupango She always forgot the things that I assigned her to do. She’s always late and sometimes didn’t know what we tackle about our research work. I never forgot to tell her what to do, but she’s always forgot it. • Jerry Mar O. Gelizon He’s like Lady Lyn. They always forgot everything. After I explain him to do some research, he’s asking again and again. He didn’t know how to used Microsoft word so I’m the one who type all his research. Ernie Bacaran He’s responsible. He gave his research on time. He never forgot to give his research. [pic] ———————– [1] Oxford Dictionary Vol. 1, 1993, pp. 154-155 [2] Peter C. Allin, Dictionary of Hotels, Tourism and Catering Management, 1994 [3] Career discovery Encyclopedia, 1993pp. 154-155 1 [4] Faye Kinder, Nancy R. Green, Nathalyn Harris, Meal Management, Sixth Ed. 2 [5] Kats Solomon and Weaver William Ways, Encyclopedia of Food and Culture, 2005 3 [6] Joyce Weinberg. Business and Economics 2007 [7] Mayo C. R. and Murphy M. L. Catering innovations: A Managerial Approach 1991 [8] Ketterer. How to manage a Successful Catering business,1997 8 [9] National Association of Catering Executives(NACE) 10 [10] Adriana . Technology and Home Economics,1989 12 [11] The National Association of Catering Executives (NACE) 13 [12] Anne Lovistica, Tim Roberts and Denise Brochetti (1999), Virginia Polytechnic Institute and Virginia State University 15 [13] VS and F, Classic Food International, Magazine 16 ———————– 10 8 6 4 2 0 Yes No 10 8 6 4 2 0 Yes No 10 8 6 4 2 0 a b c d 10 8 6 4 2 0 Abcdef 10 8 6 4 2 0 Yes No 10 8 6 4 2 0 Abcd

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