The effect of Business Management practices to the competitive positioning of al fresco dining spots in selected towns of Cavite / Marichelle A. Abis, Aaron Paul A. Riana, and Glenn G. Santander /
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2022Description: x, 70 leaves : illustrations ; 28 cmSubject(s): Business management -- Practices | Restaurant practices | Small business -- ManagementLOC classification: UM HD 62.7 | Ab25 2022Summary: Abis, Marichelle A., Riana, Aaron Paul A., and Santander, Glenn G. The Effect of Business Management Practices to the Competitive Positioning of Al Fresco Dining Spots In Selected Towns of Cavite. Thesis. Bachelor of Science in Business Management. Cavite State University - Cavite College of Arts and Trades Campus, Rosario, Cavite. December 2021. Adviser. Elizabeth R. Dumlao, DBA. Technical Critic: Juvy Abad, MBA.
Restaurants should incorporate best practices in order to gain a competitive positioning in the industry since those practices are the source of competitive positioning in their own right. The purpose of this study was to better understand the effect of business management practices to the competitive positioning of Al Fresco Dining Spots in Selected towns of Cavite. The researchers used a descriptive research design to describe the demographic profile of the respondents and the socio-demographic profile of the business, the Likert scale is able to evaluate the Level of Implementation of Business Management Practices, and Checklist type in order to determine the Competitiveness of Al Fresco Dining Spots. The results of the study revealed in terms of the demographic profile of the business were the following: age range from 18-24 years old, female, single, college undergraduate, manager, and being employed 0-2 years. In terms of the Socio-Demographic of the Business were the following: sole proprietorship, the businesses were operating 0-2 years, and employed 0-5 employees. In terms of Level of Implementation, the results revealed that respondents always practiced the business management practices aside from Use of Technology that got an interpretation of often practice. In terms of the competitiveness of the Al Fresco Dining Spots, Reasonable Pricing, Accessible Location, Offering Home Delivery Service, and Attractive Store Design/Layout were the top strengths. Long Waiting Duration, Limited Menu Items, and having Outdated Kitchen Equipment were the top weaknesses. Introduce New Menu items, Increase Customer Experience, and Boosting Online Presence were the top opportunities.
New Competitors, Competitors taking customers, and Competitors offering cheaper prices were the top threats. Therefore, the researchers recommend strategic strategies for the Al Fresco Dining Spots in order to gain a competitive position.
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Thesis/Manuscripts/Dissertations
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM HD 62.7 Ab25 2022 (Browse shelf) | 1 | Available | T0005339 |
Undergraduate Thesis (BSBM)--Cavite State University-CCAT Campus, 2022.
Includes bibliographical references and appendices.
Abis, Marichelle A., Riana, Aaron Paul A., and Santander, Glenn G. The Effect of Business Management Practices to the Competitive Positioning of Al Fresco Dining Spots In Selected Towns of Cavite. Thesis. Bachelor of Science in Business Management. Cavite State University - Cavite College of Arts and Trades Campus, Rosario, Cavite. December 2021. Adviser. Elizabeth R. Dumlao, DBA. Technical Critic: Juvy Abad, MBA.
Restaurants should incorporate best practices in order to gain a competitive positioning in the industry since those practices are the source of competitive positioning in their own right. The purpose of this study was to better understand the effect of business management practices to the competitive positioning of Al Fresco Dining Spots in Selected towns of Cavite. The researchers used a descriptive research design to describe the demographic profile of the respondents and the socio-demographic profile of the business, the Likert scale is able to evaluate the Level of Implementation of Business Management Practices, and Checklist type in order to determine the Competitiveness of Al Fresco Dining Spots. The results of the study revealed in terms of the demographic profile of the business were the following: age range from 18-24 years old, female, single, college undergraduate, manager, and being employed 0-2 years. In terms of the Socio-Demographic of the Business were the following: sole proprietorship, the businesses were operating 0-2 years, and employed 0-5 employees. In terms of Level of Implementation, the results revealed that respondents always practiced the business management practices aside from Use of Technology that got an interpretation of often practice. In terms of the competitiveness of the Al Fresco Dining Spots, Reasonable Pricing, Accessible Location, Offering Home Delivery Service, and Attractive Store Design/Layout were the top strengths. Long Waiting Duration, Limited Menu Items, and having Outdated Kitchen Equipment were the top weaknesses. Introduce New Menu items, Increase Customer Experience, and Boosting Online Presence were the top opportunities.
New Competitors, Competitors taking customers, and Competitors offering cheaper prices were the top threats. Therefore, the researchers recommend strategic strategies for the Al Fresco Dining Spots in order to gain a competitive position.
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