Challenges and strategies of selected catering services in Cavite amidst pandemic / Claire Kyle O. Sulbuan and Beverlie Anne Trias.
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2022Description: xi, 53 leaves : illustrations ; 28 cmSubject(s): Catering | Business | Entrepreneurship | Restaurant managementLOC classification: UM TX 921 | S85 2022Summary: SULBUAN, CLAIRE KYLE O., TRIAS, BEVERLIE ANNE, Challenges and strategies of selected catering services in Cavite amidst of pandemic. Thesis of Bachelor of Science in Hotel and Restaurant Management, Cavite State University-Cavite. December 2021. Adviser, Ms. Aiza M. Ducha, MIHM, technical critic, Mrs. Michelle Alexandra A. Arabit.
Catering is one of the most popular and successful home business with a plenty of room to improve and growth. Ever even that needs to be catered; birthday parties, company dinner parties, wedding receptions that involves a huge number of guests, a romantic dinner for two-is a fresh challenges and experiences with a new group. The opportunities are great whether it works full-time or part-time. Catering, on the other hand, is a physically hard job that necessitates strength and endurance, the ability to operate under pressure, and great interpersonal skills. The reputation of the company will determine its success.
Therefore, this study aimed to 1. determine the business profile of the respondents in terms of; length of operation number of branches and number of employees. 2. determine the challenges of catering services amidst pandemic, 3. determine the strategies were being used by the catering services. 4. create a possible recommendation for the enhancement of the business. Quantitative-descritptive research was used in the study. We used a survey questionnaire thru Google form to collect data from the 20 owners of the catering services in Cavite as our respondents.
The highest number of participant in the length of operation was 4-6 years, and mostly had 1-2 branches that have 6-10 employees. This study focuses on the challenges and strategies of selected catering services in Cavite amidst pandemic. The researchers specifically determined the different challenges and strategies of selected catering services when it comes in pricing goods, food safety, coordination with clients and suppliers and on-site safety protocol. They found catering services has some negative results in challenges specifically in food safety but also findings shows that there are positive strategies that the caterer can used to cope up amidst pandemic.
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Thesis/Manuscripts/Dissertations
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM TX 921 S85 2022 (Browse shelf) | 1 | Available | T0005264 |
Undergraduate Thesis (BSHRM)--Cavite State University-CCAT Campus, 2022.
Includes bibliographical references and appendices.
SULBUAN, CLAIRE KYLE O., TRIAS, BEVERLIE ANNE, Challenges and strategies of selected catering services in Cavite amidst of pandemic. Thesis of Bachelor of Science in Hotel and Restaurant Management, Cavite State University-Cavite. December 2021. Adviser, Ms. Aiza M. Ducha, MIHM, technical critic, Mrs. Michelle Alexandra A. Arabit.
Catering is one of the most popular and successful home business with a plenty of room to improve and growth. Ever even that needs to be catered; birthday parties, company dinner parties, wedding receptions that involves a huge number of guests, a romantic dinner for two-is a fresh challenges and experiences with a new group. The opportunities are great whether it works full-time or part-time. Catering, on the other hand, is a physically hard job that necessitates strength and endurance, the ability to operate under pressure, and great interpersonal skills. The reputation of the company will determine its success.
Therefore, this study aimed to 1. determine the business profile of the respondents in terms of; length of operation number of branches and number of employees. 2. determine the challenges of catering services amidst pandemic, 3. determine the strategies were being used by the catering services. 4. create a possible recommendation for the enhancement of the business. Quantitative-descritptive research was used in the study. We used a survey questionnaire thru Google form to collect data from the 20 owners of the catering services in Cavite as our respondents.
The highest number of participant in the length of operation was 4-6 years, and mostly had 1-2 branches that have 6-10 employees. This study focuses on the challenges and strategies of selected catering services in Cavite amidst pandemic. The researchers specifically determined the different challenges and strategies of selected catering services when it comes in pricing goods, food safety, coordination with clients and suppliers and on-site safety protocol. They found catering services has some negative results in challenges specifically in food safety but also findings shows that there are positive strategies that the caterer can used to cope up amidst pandemic.
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