| 000 -LEADER |
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| fixed length control field |
03427nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240306034946.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240306b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
UM TX 921 |
| Item number |
S85 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sulbuan, Claire Kyle O., author. |
| 9 (RLIN) |
9012 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Challenges and strategies of selected catering services in Cavite amidst pandemic / |
| Statement of responsibility, etc. |
Claire Kyle O. Sulbuan and Beverlie Anne Trias. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Rosario, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University-CCAT Campus, |
| Date of publication, distribution, etc. |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 53 leaves : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Undergraduate Thesis (BSHRM)--Cavite State University-CCAT Campus, 2022. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and appendices. |
| 520 ## - SUMMARY, ETC. |
|---|
| Thesis Abstract |
<a href="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.<br/> 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.<br/> 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.<br/> 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.">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.<br/> 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.<br/> 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.<br/> 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.</a> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Catering. |
| 9 (RLIN) |
166 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Business. |
| 9 (RLIN) |
1410 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Entrepreneurship. |
| 9 (RLIN) |
136 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant management. |
| 9 (RLIN) |
57 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Trias, Beverlie Anne, author. |
| 9 (RLIN) |
9013 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ducha, Aiza M., adviser. |
| 9 (RLIN) |
8994 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Arabit, Michelle Alexandra A., technical critic. |
| 9 (RLIN) |
8995 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Thesis/Manuscripts/Dissertations |
| Classification part |
TX 921 S85 2022 |
| Call number prefix |
UM |
