Chapter I

THE PROBLEM AND ITS SETTING

Introduction

The catering business is one of the ...

which they are offering services for the hectic scheduled

families and those people who does not want to have to work

in...
2.3 Lay-out and designs

3. What are the possible outcomes that affects

the

diffe...
Questionnaire will be the main tool in data gathering

and this study will be conducted during the school year

2011-2012....
Input Process Output

1. the profile of the participants

be descr...
Conceptual Framework

The conceptual framework of the study uses the input �

process-output (IPO) whereas the input...

and avoid the possible problem it may brought in the

future.

Future Entrepreneurs. The findings of the study will

help...
Costumers. This study will help the costumers to

understand the operation and enable them...

Lay-out and Designs. The term refers to the different

physical arrangement of the bu...

Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the review of related liter...

house specialties as customers broaden their culinary
experience. Others are ...
exactly what your client wants, and give him what he wants

in the way of service that reflects upon the client in a

comp...
A stellar reputation plays a key role in
landing

catering assignments. Catering busi...

Connecting with organizations such as the American

Culinary Federation and the National Caterers Ass...

The proximity of the restaurant to office complexes

and centralized business areas will help to e...

density population yield a variety of
catering

opportunities that ...

restaurant. On-premise catering services should, however,

be designed to function within the restaurant facilities.

...
determining when and how catering service demands can be

met. Kitchen equipment must be flexible, allow...

vegetables and starches, are the most effective area of the

menu to duplicate. Kitchen production is more e...

Chapter III

METHODS OF RESEARCH AND PROCEDURE

This chapter discusses the method of research used...

Research Site

The City of Cabanatuan (Ilokano: Ciudad ti Cabanatuan;

Kapampangan: Lakanbalenning ...

Location Map

The map showing the area of CabanatuanCity

Figure 2. Location Map of the S...

Descriptive method is used in the study using

purposive sampling (Grove & Burns, 2005).

...
Local or Actual Observation. Is used to determine the

clarity and accuracy of the data taken from interview and

question...
Scoring. The scoring and verbal interpretations of the

responses were arranged using the Likert-five point scale

given b...
The researcher allowed a period of two months for data

gathering to give ample time for the retriev...

Chapter IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the presentation of data...

Table 1.2

Capital

F %
P 100,000-P200,...
7 of the participant have 0-10 people working with

them with 805 of the population of participants and 3 has

11-15 manpo...
10 38
5. How much variety is 5 0 0
needed on the menu? 4 ...
catered food service. Instead of laboring for hours, even

days, in the kitchen preparing for parties or events, many

hom...
5 0 0
4. Inventory management
4 8 32
...
kitchen staff reducing the need for verbal questions thus

saving time. Inventory management is critical to successful

ca...
Layout Efficiency 3 3 9 3.7 A 4
2 0 ...
Spacing between tables: how much privacy and comfort

do customers require

Entry and waiting area: is the venue layout de...

3. Possible outcomes as to its:

Table 3.1

Income generation

...
routes within the vicinity with 3.5 and interpreted as

agree.

It implies that the catering services w...

every three barangay also strongly agree with 4.5 as

weighted mean.

Based on findings, ...

Chapter V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of the f...

Questionnaire will be the main tool in data gathering

and this study will be conducted during the school year

2011-2012....
Summary of Findings

1. Profile of the Participants in terms of:

Location of Business

The location of their b...

Market Research

One of the factors that needed in the operation of

catering business is the market ...

Lay-Out and Design

Rank 1 is Menu considerations with weighted mean of

4.9 and interpreted as strongly agree, ...

Competition

The possible competition will be

possible

competition will ...

the cost per unit of that ingredient and the cost per

meal/cover.

3. The designs of the facilities that support the ca...

46