Republic of the Philippines CAMARINES SUR POLYTECHNIC COLLEGES Naga Campus, Naga City COLLEGE OF EDUCATION APPROVAL SHEET

This Undergraduate Thesis entitled PROFILE OF SELECTED CATERING

BUSINESSES IN CAMARINES SUR. Prepared and submitted by Alberto, Corina V., Duran, Mary Jean C., Quiniano, Mary France M., and San Juan, Lovella R. In partial fulfillment of the requirements in Educ. 15 special research project has been examined and hereby recommended for acceptance and approval for oral examination. Dr. MARILOU P. FORNOLES Adviser ____________________________________________________________________________ Approved by the Committee on Oral Examination on November 2011 with a final grade of ____. Panel of Examiners

ANA CRISTINA R. URSUA,Ed. D Chairman

ANA SHERYL LYNN S. CATURA MA.Ed Member

LOURDES S.V. SAN JOSE Member

____________________________________________________________________________ Accepted and approved in partial fulfillment of the requirements in Education 15 (Special Research Project). ANA CRISTINA R. URSUA,Ed. D Dean, College of Education

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Republic of the Phillippines CAMARINES SUR POLYTECHNIC COLLEGES Naga Campus, Naga City COLLEGE OF EDUCATION CERTIFICATION

This is to certify that this Undergraduate Thesis entitled Profile of the Selected Catering Businesses in Camarines Sur. Prepared and Submitted by Alberto, Corina V., Duran, Mary Jean C., Quiniano, Mary France M., San Juan, Lovella R., has been examined and edited and found to be in accordance with the suggestions/recommendations by the panel of Examiners.

ARACELI E. CARRERAS, Ed.D Research Professor

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ACKNOWLEDGMENT

The researchers would like to extend their deeper and sincerest gratitude to the following persons for their valuable support and immeasurable help in performing this study successful. First, to the Lord Jesus Christ who gave us strength, good health and favorable condition during the time of the study. To Mrs. Marilou Fornoles the researchers adviser for her untiring and unequivocal encouragement, precious time, guidance and for the knowledge she imparted to us; To the Panelist, Dr. Ana Cristina Ursua R., Ms. Ana Sheryl Lynn S. Catura and Mrs. Lourdes San Jose for their constructive comments and suggestions for the improvement of our research, together with the editor Dr. Araceli Carreras for sharing her expertise; To the CSPC Library, for letting us borrow some reference books and unpublished materials that guided us in our study; To the Catering Business owners for their generosity of time and spirit in sharing their insights in answering the questionnaire given to them; To our loving friends, classmates for their overall support and encouragement to finish this research; To our beloved parents, who gave us financial support, love and understanding. Thank you!

The Researchers

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ABSTRACT

Title: Profile of Selected Catering Businesses in Camarines Sur Authors: Alberto, Corina V., Duran, Mary Jean C., Quiniano, Mary France M., San Juan, Lovella R. Type of Document: Undergraduate Thesis Type of Publication: Unpublished

Summary: The study determined the profile of Selected catering Businesses in Camarines Sur. The specific problems are: 1. What is the profile of the respondents along: (a) Sex, (b) Age, (c) Civil Status,(d) Educational Attainment, (e) special Training 2. What is the profile of the selected catering businesses along: (a) nature of business ownership, (b)number of regular and non-regular worker, (c) types of catering service offered, (d) permits/licenses, (e) menu classification, (f) number of years in the business, (g) minimum and maximum number of meals prepared, (h) function, (i) safety nets. 2. What are the problems encountered by the selected catering businesses in Camarines Sur. The descriptive method of research was used to gathered data on the profile of respondents and profile of the selected Catering Businesses in Camarines Sur.

Findings: The major findings of the study are the following: The Personal profile of the respondents. This study found out that sex out of 16 respondents, 6 or 37.5% are male while 9 or 56.5% are female. This revealed that the owner/representatives of selected catering businesses in Camarines Sur are mostly female.

As to age of the owner/representatives 2 or 12.5% belongs to below 30 years age group, 1 or 6.25% belongs to 36-40 years age group, 2 or 12.5% belongs to 41-45 age group, 1 or 6.25% belongs to 46-50 years age group while 8 or 50% belongs to 50 above age group. This revealed that the respondents are mostly belongs to 50 above group. As to civil status of the owner/representatives 1 or 6.25% is single while 14 or 87.5% is married. This revealed that the owner/ representatives or selected Catering Businesses in Camarines Sur are mostly married. This emphasized that Married individuals are most interested in the Catering Business.

As to Educational Attainment 13 or 81.25% are college graduate and 3 or 18.75% has no response. This revealed that majority of the respondents are literate and educated.

As to Special Training, out of 16, 4 or 25% undergoes Catering Service Related

training, 4 or 25% undergoes Non- related catering Service training, while 8 or 50% of respondents are no response. This revealed that majority of the respondents did not undergo special training related to Catering Business.

The Profile of Catering Businesses as type of ownership showed that 14 or 87.5% belongs to a sole-proprietorship, while 6.25% or 1 of them is a corporation, 6.25% or 1 is a partnership. This data revealed that majority of the respondents were owned a sole-proprietorship

As to number of workers, out of 16 respondents 8 or 50% are regular workers, while 9 or 56.25% are the non-regular workers.

As to types of service offered, There were 10 or 62.5% offered on premise catering service, 7 or 43.75% offered accommodator/ home based catering service, 4 or 25% offered off-premise catering services. This data revealed that majority of the catering business are offering on premise catering service.
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As to permit or licenses, There were 14 or 87.5% accredited in DTI, 14 or 87.5% have a business permit, while 13 or 81.25% have a sanitary permit and 14 or 87.5% are registered to BIR. Based on the data gathered almost all of the respondents has a Business permit, Sanitary permit and accredited to Department of Trade and Industry or DTI.

As to Menu Classification, there were 10 or 62.5% offered budget meals, 12 or 75% offered for Special occasion. 10 or 62.5% offered snacks. While 10 or 68.75% offered for fine dining. This revealed that most of the selected catering businesses offered for special occasion.

As to the number of years in the business, there was 1 or 6.25% less than 1 year, 3 or 18.75% belongs to 1 to 5 years, 4 or 25% belongs to 6 to 10 years, while 5 or 31.25% belong to over 16 years. This data revealed majority of the Selected catering Businesses started 16 years ago.

As to minimum meals prepared, there were 1 or 6.25% prepared less than 20 pax, 3 or 18.75 % prepared 21 to 30 pax, 2 or 12.5% prepared 31 to 40 pax, 2 or 12.5% prepared 41 to 50 pax, while 8 or 50% prepared 51 to 100 pax. This revealed that majority of the selected catering businesses prepared minimum of 51 to 100 pax.

As to maximum meal prepared, there were 3 or 18.75 % prepared 100 to 300pax, 1 or 6.25% prepared 301 to 500pax while 12 or 75% prepared 500pax and above. This data revealed that maximum meals prepared by the selected catering businesses is 500pax and above.

As to functions, there were 15 or 93.75% prepared for Birthdays, 13 or 81.25% prepared for Wedding, 14 or 87.5% prepared for Anniversary, 14 or 87.55 prepared for Gatherings, 15 or 93.75% prepared for Seminars, 14 or 87.5% prepared for Christening,

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while 3 or 18.755 prepared for other functions. This data revealed that majority of the selected catering businesses prepared for Birthdays.

As to safety nets, there were 15 or 93.75% adopted the 50% down payment, 4 or 25% adopted the cash basis, while 3 or 18.75% adopted or applied other safety nets.

The problem encountered by the selected catering businesses for operation. There were 9 or 56.25% encounters problem for operation because of personnel attitude, 1 or 6.25% because of overcooked/undercooked foods, 2 or 12.5% of unavailability of ingredients, 1 or 6.25% because of lack of capital, while 3 or 18.75% encountered other problems.

As to the problem encounters for contracts, there were 4 or 25% encounters non-payment of customers, 5 or 31.25% encounters because of additional order, 5 or 43.75% because of rescheduling of events, 4 or 25% because of cancellation of service three days before the events.

Conclusions:

Majority of the selected catering businesses in Camarines Sur were owned by a sole-proprietorship. They belong to over 16 years in the business and they had limited regular workers. Majority of them offered the on-premise catering service and caters to all functions. They had the licenses or permit which stated that they operating legally. They offered fine-dining, prepared minimum of 51 to 100 pax and maximum 500 pax and above. And it is concluded that Personnel attitudes contributed to the bad performance of the catering service operation. None payments of costumer are one of the problems of selected catering business in Camarines Sur in their contracts.

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Recommendations:

When individual is planning to put up a catering business, its better to offer the On-premise catering service because you will earn more income. And since, you were dealing with food service you should have the requirements or permits needed before putting up a business to be secured in any problems arises. As a caterer, you need to be responsible to hire personnel that should thoroughly understand the nature of their job, know how should be done according to your standards and be aware of their responsibilities to avoid problems in operation. Aside from that one should let their personnel undergo trainings related to food service and management. And as a

caterer, one should indicate in the contracts that customer is responsible to pay their balances before starting the catering functions or events.

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TABLE OF CONTENTS

Title Page.i Approval Sheet...ii Certification.iii Acknowledgement.........iv Abstractv Table of Contentsx List of Tables..........xii List of Figures.............xiii

CHAPTER I: THE PROBLEM Introduction.....1 Significance of the Study......2 Statement of the Problem.....3 Scope and Delimitation of the Study4 Theoretical Framework of the Study4 Conceptual Framework of the Study5 Assumptions.7 Definition of Terms..7 Endnotes......9

CHAPTER II: REVIEW OF THE RELATED LITERATURE Related Literatures... 10 Related Studies. 11 State of The Art. 12 Endnotes..14

CHAPTER III: RESEARCH METHODOLOGY Research Design.. 15 The Respondents...15

Research Instrument...17 Data Gathering Procedure..17 Statistical Treatment of Data .....17 Endnotes.......19

CHAPTER IV: PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

1. Profile of Respondents ...20 2. Profile of the Catering Businesses.25 3. Problems Encountered.35

CHAPTER V: SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION Problem No.1...38 Problem No. 2..39 Problem No. 3..41

BIBLIOGRAPHY.43 APPENDICES..46 Appendix A47 Appendix B ...........................................................................................................48 Appendix C49

CURRICULUM VITAE..

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List of Tables

Table I - Directory of the selected Catering Businesses in Camarines Sur included on the study Table II - Distribution of Respondents according to Sex Table III - Distribution of Respondents according to Age Table IV - Distribution of Respondents according to Civil Status Table V - Distribution of Respondents according to Educational Attainment Table VI - Distribution of Respondents according to Special Training Table VII - Distribution of Selected Catering Businesses according to Types of Ownership Table VIII Distribution of Selected Catering Businesses according to

Personnel/Workers Table IX - Distribution of Selected Catering Businesses according to Service Offered Table X - Distribution of Selected Catering Businesses according to Permits/Licenses Available Table XI - Distribution of Selected Catering Businesses according to Menu Classification Table XII - Distribution of Selected Catering Businesses according to Years Table XIII - Distribution of Selected Catering Businesses according to Minimum number Meals Prepared Table XIV - Distribution of Selected Catering Businesses according to Maximum number of Meals Prepared Table XV - Distribution of Selected Catering Businesses according to Functions Table XVI - Distribution of Selected Catering Businesses according to Safety Nets Table XVII - Distribution of Problem encounters by Selected Catering Businesses according to Operation Table XVIII - Distribution of problems encountered by Selected Catering Businesses according to Contracts

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List of Figures

Figure 1 - Conceptual Paradigm of the Study Figure 2 Graph showing the Sex of Respondents Figure 3 - Graph showing the Age of Respondents Figure 4- Graph showing the Civil Status of Respondents Figure 5 - Graph showing the Educational Attainment of Respondents Figure 6 - Graph showing the Special Training of Respondents Figure 7 - Graph showing the Types of Ownership of the Selected Catering Businesses Figure 8 - Graph showing the Personnel/Workers Figure 9 - Graph showing the Service Offered Figure 10 - Graph showing the Permits/Licenses Available Figure 11- Graph showing the Menu Classification Figure 12 - Graph showing the Years Figure 13 Graph showing the Minimum number Meals Prepared Figure 14 - Graph showing the Maximum number of Meals Prepared Figure 15 - Graph showing the Functions Figure 16 - Graph showing the Safety Nets Figure 17 - Graph showing the Problem encounters for Operation by the Selected Catering Businesses Figure 18 - Graph showing the problems encountered for Contracts by the Selected Catering Businesses

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