STATUS OF BREAD AND PASTRY BUSINESS IN GMA, CAVITE:

BASIS FOR ENTREPRENEURSHIP PROGRAM

A Thesis

Presented to:

Eulogio “Amang” Rodriguez

Institute of Science and Technology,

Cavite, Campus

In Partial Fulfillment

Requirements for the Degree

Bachelor of Technolgy and Livelihood Education III

by;

ROSELLE B. DELEZ

2021
 CHAPTER 4

Presentation, Interpretation and Analysis of Data

Sub- problem No. 1. What is the profile of the

entrepreneur in terms of;

1.1 Educational Qualification

Table 1

Profile of the Entrepreneur in terms of Educational

Qualification
Educational Frequency Percentage
Qualification
Elementary Graduate 5 10%
High School Graduate 20 40%
College Undergraduate 17 34%
College Graduate 8 16%
Total 50 100%

The table 1 shows that 10% of the respondents are

elementary graduates, 40% of the respondents are high school

graduates, the 34% of the respondents are college

undergraduates, and the 16% of the respondents are college

graduates.
1.2 Training and Seminars Attended

Table 2

Profile of the Entrepreneur in terms of Trainings and

Seminars Attended
Training and Seminars attended Frequency Percentage
Bread and Pastry Production NC I 6 12%
Bread and Pastry Production NC 10 20%
II
Trial and Error Strategy 30 60%
Others 4 8%
Total 50 100%

The table 2 shows that 12% of the respondents take Bread

and Pastry Production NC I, the 20% of the respondents had

taken Bread and Pastry Production NC II l, the highest

percentage that accumulates the 60% of the respondents are

used the trial and error strategy. While the least percentage

are the others got 8% tells that they got inherit from their

ancestors.

1.3 Years of experience in making bread and pastry

Table 3

Profile of the Entrepreneur in terms of Years of Experience

in making bread and pastry
Years Frequency Percentage
1-5 23 46%
6-10 16 32%
11-15 2 4%
16-20 2 4%
21 above 7 14%
Total 50 100%

The table 3 shows that 46% of the respondents had

experience of 1-5 years of making bread and pastry, the 32%

of the respondents had experience of 6-10 years, the 4% of

the respondents had experience of 11-15 years, and the 14% of

the respondents had experience of 21 band above years of

making bread and pastry.

Sub- problem No. 2. Business Profile in terms of;

2.1 Location

Table 4

Business profile in terms of Location

Barangays Frequency Percentage
Olaes 0 0
Poblacion 1 1 2%
Poblacion 2 5 10%
Poblacion 3 0 0
Poblacion 4 4 8%
Poblacion 5 8 16%
Reyes 0 0
Calimag 0 0
Maderan 5 10%
De Jesus 0 0
Salud 1 2%
Lumbreras 3 6%
Kua 0 0
Elises 0 0
Dacon 2 4%
Tirona 0 0
Pulido 4 8%
Malia 3 6%
 De Castro 0 0
Memije 3 6%
Virata 0 0
Granados 7 14%
Ramon Cruz 0 0
San Gabriel 2 4%
San Jose 0 0
Delas Alas 2 2%
Tiago 0 0
Total 50 100%

The table 4 show that the 16% of the respondents

business location is located in Poblacion 5, the 14% of the

respondents business is located in Granados, the 10% of the

respondents business are located in the Poblacion 2 and

Maderan, the 8% of the respondent business are located in

POblacion 4 and Pulido, the 6% the respondents business are

located in Lumbreras, Malia and Memije the 4% of the

respondents business are located in San Gabriel and Dacon,

while the 2% of the respondents business are located in

Salud, Poblacion 1 and Delas Alas.

2.2 Initial Capital

Table 5

Business profile in terms of Initial Capital

Initial Capital Frequency Percentage
Below 10, 000 20 40%
15,000-20,000 7 14%
25,000-30,000 6 12%
35,000 above 8 16%
Others 9 18%
Total 50 100%

The table 5 shows that 40% of the initial capital of

entrepreneur are below 10,000, the 14% of the initial capital

of entrepreneur are 15,000 to 20,000, the 12% of the initial

capital of the entrepreneur are 25,000 to 30,000, the highest

initial capital of entrepreneur play around 35,000 above that

accumulates 40% of the respondents, while the 18% of

respondents answered others that they initial capital plays

around 11,000 to 14,000 and 21,000 to 24,000.

2.3 Number of Employees

Table 6

Business profile in terms of Number of Employees

Number of Frequency Percentage
Employees
One 6 12%
Two 12 24%
Three 9 18%
Four 11 22%
Five 6 12%
Six 2 4%
Seven 2 4%
Eight 0 0
Nine 0 0
Ten 2 4%
Total 50 100%
 The table 6 shows that the 24% of the respondents says

that they have two employees in their business, the 22% of

the respondents says that they have four employees in their

business, the 12% of the respondents says that they have six

employees to help in their business, 18% of the respondents

says that they have three employees in their business, and

the 4% of the respondents says that there are seven and ten

employees in their business.

Sub- problem No. 3. How do the Bread and Pastry

Entrepreneur assess the following?

3.1 Internal

Table 7

Assessment by the Respondents on Bread and Pastry Business

in terms of Price
Indicators Mean Verbal
Interpretation
1.1 Flexible on the unstable 4.30 Always
price of the ingredients.
(May kakayahang umangkop sa
pabago- bagong presyo ng
sangkap.)
1.2 Offer discounts when 4.06 Sometimes
bulk orders. (Nag-aalok ng
mga diskwento kapag
maramihang order.)
Make the price bread and 4.60 Always
pastry affordable. (Gawing
abot-kaya ang presyo ng
tinapay at pastry.)
Average Weighted Mean 4.32 Always
 The table 7 shows how bread and pastry Entrepreneur

assess the internal factor in terms of price. For the

question number 1 got the average of 4.3 which means always.

For the question number 2 got the average of 4.06 which means

sometimes. For the question number 3 got the average of 4.60

which mean always. In conclusion the weighted average of how

bread and pastry Entrepreneur assess the price resulted to

4.32 which means always.

Table 8

Assessment by the Respondents on Bread and Pastry Business

in terms of Advertisement
Indicators Mean Verbal
Interpretation
2.1 Develop and sell new 4.12 Sometimes
products to existing
markets. (Bumuo at magbenta
ng mga bagong produkto sa
merkado.)
2.2 Maintain new bread and 4.72 Always
pastry products.
(Panatilihin ang mga bagong
produktong tinapay at
pastry.)
2.3 Provide good quality 4.68 Always
bread and pastry products in
the markets. (Magbigay ng
mahusay na kalidad ng mga
produktong tinapay at pastry
sa mga merkado.)
2.4 Provide fast services to 4.70 Always
customers. (Mabilis na
nakakapag bigay serbisyo sa
mga bumibili.)
Average Weighted Mean 4.56 Always
 The table 8 shows how bread and pastry Entrepreneur

assess the internal factor in terms of advertisement. For the

question number 1 got the average of 4.12 which means

sometimes. For the question number 2 got the average of 4.72

which means always. For the question number 3 got the average

of 4.68 which means always, and the last question got the

average of 4.70 which means always. In conclusion the

weighted average of how bread and pastry assess the

advertisement resulted to 4.56 which means always.

Table 9

Assessment by the Respondents on Bread and Pastry Business

in terms of Resources
Indicators Mean Verbal
Interpretation
3.1 Invest earnings through 4.14 Sometimes
obtaining real properties to
start new branch of
business. (Mamuhunan ng mga
kita sa pamamagitan ng
pagkuha ng mga totoong pag-
aari upang magsimula ng
bagong sangay ng negosyo.)
3.2 Improve personnel 4.60 Always
management. (Pagbutihin ang
pamamahala ng tauhan.)
3.3 Treat the employees 4.78 Always
harmoniously. (Tratuhin nang
maayos ang mga empleyado.)
3.4 Invest in long-term 4.48 Always
assets, such as technology
to become updated.
(Mamuhunan sa mga
pangmatagalang assets, tulad
ng teknolohiya upang
makasabay.)
3.5 Use sanitize tool and 4.72 Always
equipment. (Gumamit ng
panglinis at kagamitan.)
3.6 Sort bread and pastry 4.76 Always
products are properly sort
to a tray. (Uri-uriin ang
mga produktong tinapay at
pastry at maayos na
pinagsunod-sunod sa isang
tray.)
3.7 Place the bread and 4.84 Always
pastry in clean surface or
container. (Ilagay ang
tinapay at pastry sa malinis
na lalagyan.)
3.8 Maintain of the 4.80 Always
equipment, machinery weekly
or a monthly. (Panatilihin
maayos ang kagamitanan at
makinarya ng lingguhan o
buwanan.)
Average Weighted Mean 4.64 Always

The table 9 shows how bread and pastry Entrepreneur

assess the internal factor in terms of resources. For the

question number 1 got the average of 4.14 which means always.

For the question number 2 got the average of 4.06 which means

always. For the question number 3 got the average of 4.78

which mean always. For the question number 4 got the average

of 4.48 which mean always. For the question number 5 got the

average of 4.72 which mean always. For the question number 6

got the average of 4.76 which mean always. For the question
number 7 got the average of 4.84 which mean always. For the

question number 8 got the average of 4.80 which mean always.

In conclusion the weighted average of how bread and pastry

Entrepreneur assess the resources resulted to 4.64 which

means always.

3.2 External Factors

Table 10

Assessment by the Respondents on Bread and Pastry Business

in terms of Customers
Indicators Mean Verbal
Interpretation
1.1 Listen to customer 4.70 Always
feedback. (Makinig sa puna
ng kustomer.)
1.2 Build a long-term 4.78 Always
relationship to your
customer. (Bumuo ng isang
pangmatagalang relasyon sa
iyong kustomer.)
1.3 Responsive to 4.74 Always
suggestions and criticism.
(Tumutugon sa mga mungkahi
at pagpuna.)
Average Weighted Mean 4.74 Always

The table 10 shows how bread and pastry Entrepreneur

assess the external factor in terms of customers. For the

question number 1 got the average of 4.70 which means always.

For the question number 2 got the average of 4.78 which means

always. For the question number 3 got the average of 4.74

which mean always. In conclusion the weighted average of how

bread and pastry Entrepreneur assess the customers resulted

to 4.74 which means always.

Table 11

Assessment by the Respondents on Bread and Pastry Business

in terms of Competitors
Indicators Mean Verbal
Interpretation
2.1 Address the threat of 3.92 Sometimes
competitors. (Tugunan ang
banta ng mga kakumpitensya.)
2.2 Captivate potential 4.22 Always
customers via social media.
(Makaakit ng mga potensyal
na kustomer sa pamamagitan
ng social media.)
2.3 Develop new products to 4.04 Sometimes
beat your opponents. (Bumuo
ng mga bagong produkto upang
talunin ang iyong mga
kalaban sa negosyo.)
2.4 Observe outside threats 3.90 Sometimes
of the business. (Pagmasdan
ang mga banta sa labas ng
negosyo.)
Average Weighted Mean 4.02 Sometimes

The table 11 shows how bread and pastry Entrepreneur

assess the external factor in terms of competitors. For the

question number 1 got the average of 3.92 which means

sometimes. For the question number 2 got the average of 4.22

which means always. For the question number 3 got the average

of 4.04 which mean sometimes. For the question number 4 got

the average of 3.09 which mean sometimes. In conclusion the

weighted average of how bread and pastry Entrepreneur assess

the competitors resulted to 4.02 which means sometimes.

Table 12

Assessment by the Respondents on Bread and Pastry Business

in terms of Environmental Factors
Indicators Mean Verbal
Interpretation
3.1 Continue services during 4.86 Always
pandemic. (Magpatuloy sa mga
serbisyo sa panahon ng
pandemya.)
3.2 Invest insurance to help 4.56 Always
cover some of the financial
losses like natural
disasters / calamity. (Nag
lalaan ng ipon sa mga bagay
na maaring mag dulot ng
pagka hinto ng negosyo
(bagyo,kalamidad at iba pa.)
3.3 Obey government 4.84 Always
policies. (Sumunod sa mga
patakaran ng gobyerno.)
3.4 Provide appropriate 4.88 Always
wrapping of bread and
pastries according to its
quantity and kind. (Magbigay
ng naaangkop na pambalot ng
tinapay at mga pastry ayon
sa dami at uri nito.)
3.5 Use Paper Bags, paper 4.64 Always
cups and paper towels as
utility equipment to the
customers. (Gumamit ng mga
bag na papel, mga tasa ng
papel at tisyu bilang
kagamitan sa mga customer.)
3.6 Minimize the food waste. 4.80 Always
(Bawasan ang basura ng
pagkain.)
3.7 Consider the environment 4.80 Always
temperature affecting the
shelf life of the baking
products. (Isaalang-alang
ang temperatura sa
kapaligiran na nakakaapekto
sa tagal ng buhay ng mga
produkto.)
3.8 Recognize and adapt to 4.80 Always
changes in the environment.
(Kilalanin at umangkop sa
mga pagbabago sa
kapaligiran.)
Average Weighted Mean 4.77 Always

The table 12 shows how bread and pastry Entrepreneur

assess the external factor in terms of environmental factors.

For the question number 1 got the average of 4.86 which means

always. For the question number 2 got the average of 4.56

which means always. For the question number 3 got the average

of 4.89 which mean always. For the question number 4 got the

average of 4.88 which mean always. For the question number 5

got the average of 4.69 which mean always. For the question

number 6 got the average of 4.08 which mean always. For the

question number 7 got the average of 4.80 which mean always.

For the question number 8 got the average of 4.80 which mean

always. In conclusion the weighted average of how bread and

pastry Entrepreneur assess the environmental factors resulted

to 4.77 which means always.

 Sub-problem No. 4. Is there significant relationship

between the profile of the entrepreneur and the assessment on

internal and external factors?

4.1 Internal Factors

Table 13

Relationship between the Profile of the Entrepreneur and

Internal Factors
Profile vs Internal Factors p-value Conclusion Interpretation
Educational Qualification 0.789 Accept Ho Not significant
Trainings and Seminars Attended 0.032 Reject Ho Significant
Years of Experience 0.042 Reject Ho Significant
Note: Level of significance at 0.05

Table 13 reveals that the profile of the entrepreneur as

to educational qualification has no significant relationship

on internal factors supported by p-value of 0.789 while the

entrepreneurs’ trainings and seminars attended; and year of

experience has significant relationship on internal factors

supported by 0.032 and 0.042.

 4.2 External Factors

Table 14

Relationship between the Profile of the Entrepreneur and

External Factors
Profile vs External Factors p-value Conclusion Interpretation
Educational Qualification 0.549 Accept Ho Not significant
Trainings and Seminars Attended 0.920 Reject Ho Significant
Years of Experience 0.482 Reject Ho Significant
Note: Level of significance at 0.05

Table 14 shows the relationship between the profile of

the entrepreneurs in terms of educational qualification;

trainings and seminars attended; and years of experience has

no significant relationship on external factors supported by

0.549, 0.920 and 0.482.

Sub-problem No. 5. Based from the findings, what

entrepreneurship program may be proposed?

Based from the findings that the researchers collected,

the entrepreneurship program may proposed for the

entrepreneurs of bread and pastry business in GMA, Cavite are

the following;

1. Marketing Plan
 Based from the findings most of the bakery owners shows

that bakeries sometimes intends that they need to make plans

about their business to make actions towards their competitor

around the area. The researchers find out that bakery owner

should have plans like allowing social media flat forms to

popularize the bakery business, innovating new bread and

pastry product so that it can gain new customers, discounting

bread and pastry products if necessary like anniversary of

the bakery business etc. for a good managing business towards

competitors.

2. Training for Start-up Skills

The researchers find out that most of the entrepreneurs

of bakeries in GMA, Cavite are not trained so far on

launching a bakery. In other point, bakery owners don’t have

background to start up business like attending workshops in

launching business and Researching or reading articles

through books and websites about launching Business

Entrepreneur guide.

3. Training and Assessment

The researchers find out that most of the bakery

Entrepreneurs does not have any training and seminars

attended in launching a bakery business so they are less

educated about starting a business such as enrolling in

training Programs offered by the government, Seminars,

Collect credential certificate, and Attend webinars.