Republic of the

Philippines EULOGIO
“AMANG” RODRIGUEZ
INSTI TUTE OF SCIENCE AND TECHNOLOGY
Cavite Campus
G.M.A Cavite

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 of
Requirements for the Degree
Bachelor of Science Technolgy and Livelihood Education III

by;

MARRIEL M. ALCANTARA

AILYN T. ANDRADE

ROSEMARIE M. CALVELO

ROSELLE B. DELEZ

LYKA JOY R. UMBAO

 Republic of the
Philippines EULOGIO
“AMANG” RODRIGUEZ
INSTI TUTE OF SCIENCE AND TECHNOLOGY
Cavite Campus
G.M.A Cavite

STATEMENT OF THE PROBLEM

1. What is the profile of the entrepreneur in terms of:

1.1 Educational Qualification

1.2 Training and seminars attended

1.3 Experience in making Bread and Pastry

2. Business Profile in terms of:

2.1 Nature

2.2 Sales

2.3 Expenditure

2.4 Net worth

3. Business Risks

3.1 What are distinct characteristics of the entrepreneur

as an attribute to his success?

3.2 The strategies employed by the entrepreneur to overcome

internal and external factors affecting the business?

4. Is there a significant difference between the success

of an entrepreneur by his educational attainment and

his distinct uniqueness in managing his business?

5. Based from the findings, what entrepreneurship program

may be proposed?
 Republic of the
Philippines EULOGIO
“AMANG” RODRIGUEZ
INSTI TUTE OF SCIENCE AND TECHNOLOGY
Cavite Campus
G.M.A Cavite

STATUS OF BREAD AND PASTRY BUSINESS IN GMA, CAVITE:

BASIS FOR ENTREPRENEURSHIP PROGRAM

SAMPLE SURVEY QUESTIONAIRE

Part I. Profile of the Respondents
Name (optional):_________________________

Educational qualification:
( ) Elementary Graduate

( ) High School Graduate

( ) College Undergraduate

( ) College Graduate

Training and Seminars Attended

( ) Bread and Pastry Production NCI

( ) Bread and Pastry Production NCII

( ) Trial and Error Strategy

Others please specify:_____________________

 Republic of the
Philippines EULOGIO
“AMANG” RODRIGUEZ
INSTI TUTE OF SCIENCE AND TECHNOLOGY
Cavite Campus
G.M.A Cavite

Nature of the business:

Sales:
( ) Service Business
( ) Merchandising Business Gross Business Income

( ) Manufacturing Business ( ) 20,000-25,000

( ) Hybrid Business
( ) 10,000-15,000

Expenditure:
Purchase of raw materials Advertising investment (if applicable)
( ) 20,000-25,000
( ) 20,000-25,000
( ) 10,000-15,000
( ) below 10,000 ( ) 10,000-15,000

Electricity bills Rental fees

( ) 20,000-25,000
( ) 20,000-25,000
( ) 10,000-15,000
( ) below 10,000 ( ) 10,000-15,000

Direct labor cost

( ) 20,000-25,000 Others please specify:________________
( ) 10,000-15,000
( ) below 10,000

Net Worth:
Total Assets Total liabilities
( ) 30,000 above
( ) 30,000 above
( ) 20,000-25,000
( ) 20,000-25,000
( ) 10,000-15,000
( ) below 10,000 ( ) 10,000-15,000
 Republic of the
Philippines EULOGIO
“AMANG” RODRIGUEZ
INSTI TUTE OF SCIENCE AND TECHNOLOGY
Cavite Campus
G.M.A Cavite

Part II. ENTREPRENEUR DISTINCT CHARACTERISTICS

Directions: Please check the most appropriate response,

5- Exceptional,
4- Good,
3- Average,
2- Weak,
1- Unsatisfactory

ENTREPRENEURS ATTRIBUTE THROUGH

THEIR SUCCESS 5 4 3 2 1
The business owner can...
Identify business opportunities
Identify the skills you are good
at and how to take advantage of
those skills.
Focus on how to take of
advantage of opportunities.
Utilize time in work.
Evaluate new and emerging
markets and identify how to take
advantage of them.

Part III Entrepreneur Strategies

Direction: Please check the most appropriate response.

5- Always

4- Sometimes

3- Occasionally

2- Rarely

3- Never
A. Internal Factors

The business owner can…

B. External Factors 5 4 3 2 1

The1. business ownerManages

Entrepreneur can… cash 5 4 3 2 1
flow efficiently
invests earnings
2. Maintain
1. through
good quality
obtaining real properties
services
to start under pandemic
new branch of
2. Entrepreneur
business should invest
Improving to
3. insurance personnel
help cover
management
some of the financial
4. developing and selling new
products
losses to natural
like existing
markets
disasters / calamity.
5. Be good to employee and
3. Listen to customer
treat them as a part of a
team.
feedback
Production
6. Build
4. a longand supplies
term
required by the business
relationship to your
to complete the process of
production.
customer
5. Investing
7. Being in long-term
responsive to
assets, such as technology
suggestions and criticism.
to become updated.
6. Obey government policies

7. Entrepreneurs can address

the threat of competitors.

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

Of Requirements for the Degree

Bachelor of Technolgy and Livelihood Education III

by;

MARIEL M. ALCANTARA

AILYN T. ANDRADE

ROSE MARIE M. CALVELO

ROSELLE B. DELEZ

LYKA JOY R. UMBAO

TARGET RESPONDENTS: Entrepreneur of bread and pastry business

in GMA, Cavite. The entrepreneur may be from GMA, Cavite

STATEMENT OF THE PROBLEM

1. What is the profile of the entrepreneur in terms of:

1.1 Educational Qualification

1.2 Training and seminars attended

1.3 Experience in making Bread and Pastry

2. Business Profile in terms of:

2.1 Nature

2.2 Sales

2.3 Expenditure

2.4 Net worth

3. Business Risks

3.1 What are distinct characteristics of the entrepreneur

as an attribute to his success?

3.2 The strategies employed by the entrepreneur to overcome

internal and external factors affecting the business?

 4. Is there a significant difference between the success

of an entrepreneur by his educational attainment and

his distinct uniqueness in managing his business?

5. Based from the findings, what entrepreneurship program

may be proposed?

Hypothesis

1. There is no significant difference between the success

of an entrepreneur by his educational attainment and

his distinct uniqueness in managing his business?

SAMPLE SURVEY QUESTIONNAIRE

Part I. Profile of the Respondents

Direction:
Name: __________________________

Educatonal qualification

( ) Elementary Graduate

( ) High School Graduate

( ) College Graduate

Training and Seminars Attended

( ) Bread and Pastry Production NC I

( ) Bread and Pastry Production NC II

( ) Own experiment-a trial and error strategy

( ) Others, please specify:

_________________________________

_________________________________

Experience in making Bread and Pastry (Years)

( ) please specify:

_________________________________

Part I. Business Profile

Nature of Business

( ) Service

( ) Merchandising
 ( ) Sole Proprietorship

( ) Partnership

( ) Corporation

Sales
 ( ) Others, please specify:

_________________________________

_________________________________

Part II. Parents Involvement

Direction:

5 – Strongly Agree

4 - Agree

3 - Moderately Agree

2 – Slightly Disagree

1 – Disagree

2.1 Basic Computer Operations

Indicators 5 4 3 2 1

1. Saving of

documents or

files

2.2 Communication Facilities

Indicators 5 4 3 2 1

1. Open emails

2.3 Software Applications

Indicators 5 4 3 2 1

1. Use Microsoft

word in making

communication

letter
Thank you.

RESEARCHERS
 THE DEVELOPMENT OF

INNOVATIVE SPREAD USING FISH ENTRAILS

A Thesis

Presented to:

Eulogio “Amang” Rodriguez

Institute of Science and

Technology, GMA, Campus

In Partial Fulfillment of Requirements for the Degree of

Bachelor of Technolgy and Livelihood Education III

By;

Marriel Alcantara

Ailyn Andrade

Rose Marie Calvelo

Roselle Delez

Lyka Joy Umbao

TABLE OF CONTENTS
CHAPTER
 1. The Problem and Its Background...................1

Introduction.....................................1
Theoretical Framework............................2
Conceptual Framework.............................4
Statement of the Problem.........................5
Scope and Limitaion of the Study.................7
Significance of the Study........................8
Defintion of Terms...............................10

2. Review of Related Literature and Studies.........12

Local Literature.................................12
Foreign Literature...............................13
Local Studies....................................23
Foreign Studies..................................24
Synthesis........................................28

3. Methodology......................................29

Research Design..................................29
Population and Sampling..........................30
Respondents of the Study.........................30
Research Instruments.............................31
Data Gathering Procedure.........................31
Statestical Treatment of Data....................32
Referrence.......................................33
LIST OF FIGURE
Figure

1. Conceptual Framework on the

Development of Innovative
Spread using Fish entrails........................2
LIST OF TABLES
Table
1. Frequency and percentage of respondents...........30
THE DEVELOPMENT OF
INNOVATIVE SPREAD USING FISH ENTRAILS
I. Profile of the Respondents

Name: ______________________________________
Age: _______________________________________
Gender: ____________________________________
Civil Status: Single _______ Married _______ Widow _______
Secondary Level With Graduate Education
Graduate College Graduate
College Level Graduate (M.A Doctoral)
II. Assessment

FACTORS 1 2 3 4 5
Appearance
Aroma
Color
Flavour
Palatability
Texture

Direction: Please indicate your responses by checking the

number that corresponds to your assessment of the product.

Numerical Rating and Verbal Interpretation

5-Excellent 3-Good 1-Need

Improvement
4-Very good 2-Fair

III. Write your comment/suggestion

______________________________________________________________
______________________________________________________________
___________________________________________________