APPENDIX A

Letter of Permission

Dear Sir/Madam:

Great day!

We are student from EARIST Cavite Campus, Bachelor of

Technology and Livelihood Education Major in Home Economics III

are conducting a research entitled "Status of Bread and Pastry

Business in GMA, CAVITE: Basis for Entrepreneurship Program"

wanted to have your participation in answering our survey

questionnaire. Your response will help to fulfill our study. The

researcher will assure you that the information you share are for

educational purposes only. Please spare us a minute of your time.

Thank you.

Respectfully yours,

ROSELLE B. DELEZ AILYN T. ANDRADE MARRIEL M. ALCANTARA

Third Year College Third Year College Third Year College

ROSE MARIE M. CALVELO LYKA JOY R. UMBAO

Third Year College Third Year College

Noted By: DR. NANCY G. LIWANAG

Research Instructor
 APPENDIX B
SURVEY QUESTIONNAIRE

PART I. PROFILE OF THE RESPONDENTS

Direction: Kindly fill-in the information requested for by
writing your response on the blanks provided for each item or
putting (√) in the appropriate box.
Name (Optional): __________________________
1.1 EDUCATIONAL QUALIFICATION
( ) Elementary Graduate ( ) College Graduate
( ) High School Graduate ( ) Other’s, please Specify____
( ) College Undergraduate ________________________

1.2 TRAINING AND SEMINARS ATTENDED

( ) Bread and Pastry Production NCI
( ) Bread and Pastry Production NCII
( ) Trial and Error Strategy
( ) Other’s, please specify _________________________________

1.3 YEARS OF EXPERIENCE IN MAKING BREAD AND PASTRY

( ) 1-5 YEARS OLD ( ) 16-20 YEARS OLD

( ) 6-10 YEARS OLD ( ) 21 YEARS OLD AND ABOVE
( ) 11-15 YEARS OLD

PART II. BUSINESS PROFILE

2.1 LOCATION

( ) Aldiano Olaes ( ) Poblacion 5

( ) Poblacion 1 ( ) Benjamin Tirona
( ) Poblacion 2 ( ) Bernardo Pulido
( ) Poblacion 3 ( ) Epifanio Malia
( ) Poblacion 4 ( ) Francisco De Castro
( ) Francisco Reyes ( ) Marcelino Memije
( ) Fiorello Calimag ( ) Nicolasa Virata
( ) Gavino Maderan ( ) Pantaleon Granados
( ) Gregoria de Jesus ( ) Ramon Cruz Sr.
( ) Inocencio Salud ( ) San Gabriel
( ) Jacinto Lumbreras ( ) San Jose
( ) Kapitan Kua ( ) Severino Delas Alas
( ) Koronel Jose Elises ( ) Tiniente Tiago
( ) Macarion Dacon

2.2 INITIAL CAPITAL

( ) Below 10,000 ( ) 25,000 – 30,000
( ) 15,000 – 20,000 ( ) 35, 000 and Above
Please Specify: __________________________________

2.3 NUMBER OF EMPLOYEES

Please specify: _________________________________

PART 3. ENTREPRENEUR STRATEGIES

Direction: Please put (√) the most appropriate response.
5 - Always
4 - Sometimes
3 - Occasionally
2 - Rarely
1 - Never
3.1 Internal Factors
1. Price 5 4 3 2 1
1.1 Flexible on the unstable price of
the ingredients. (May kakayahang
umangkop sa pabago- bagong presyo ng
sangkap.)
1.2 Offer discounts when bulk orders.
(Nag-aalok ng mga diskwento kapag
maramihang order.)
1.3 Make the price bread and pastry
affordable. (Gawing abot-kaya ang
presyo ng tinapay at pastry.)
2. Advertisement 5 4 3 2 1
2.1 Develop and sell new products to
existing markets. (Bumuo at magbenta ng
mga bagong produkto sa merkado.)
2.2 Maintain new bread and pastry
products. (Panatilihin ang mga bagong
produktong tinapay at pastry.)
2.3 Provide good quality 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 customers.
(Mabilis na nakakapag bigay serbisyo sa
mga bumibili.)

3. Resources 5 4 3 2 1
3.1 Invest earnings through 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 management.
(Pagbutihin ang pamamahala ng tauhan.)
3.3 Treat the employees harmoniously.
(Tratuhin nang maayos ang mga
empleyado.)
3.4 Invest in long-term assets, such as
technology to become updated.
(Mamuhunan sa mga pangmatagalang
assets, tulad ng teknolohiya upang
makasabay.)
3.5 Use sanitize tool and equipment.
(Gumamit ng panglinis at kagamitan.)
3.6 Sort bread and pastry 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 pastry in clean
surface or container. (Ilagay ang
tinapay at pastry sa malinis na
lalagyan.)
3.8 Maintain of the equipment,
machinery weekly or a monthly.
(Panatilihin maayos ang kagamitanan at
makinarya ng lingguhan o buwanan.)

3.2 External factors

1. Customers 5 4 3 2 1
1.1 Listen to customer feedback.
(Makinig sa puna ng kustomer.)
1.2 Build a long-term relationship to
your customer. (Bumuo ng isang
pangmatagalang relasyon sa iyong
kustomer.)
1.3 Responsive to suggestions and
criticism. (Tumutugon sa mga mungkahi
at pagpuna.)

2. Competitors 5 4 3 2 1
2.1 Address the threat of competitors.
(Tugunan ang banta ng mga
kakumpitensya.)
2.2 Captivate potential customers via
social media. (Makaakit ng mga
potensyal na kustomer sa pamamagitan ng
social media.)
2.3 Develop new products to beat your
opponents. (Bumuo ng mga bagong
produkto upang talunin ang iyong mga
kalaban sa negosyo.)
2.4 Observe outside threats of the
business. (Pagmasdan ang mga banta sa
labas ng negosyo.)

3. Environmental Factors 5 4 3 2 1
3.1 Continue services during pandemic.
(Magpatuloy sa mga serbisyo sa panahon
ng pandemya.)
3.2 Invest insurance to help 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 policies. (Sumunod
sa mga patakaran ng gobyerno.)
3.4 Provide appropriate 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 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. (Bawasan
ang basura ng pagkain.)
3.7 Consider the environment
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 changes in
the environment. (Kilalanin at umangkop
sa mga pagbabago sa kapaligiran.)