Chapter I THE PROBLEM AND ITS SETTING Introduction The catering business is one of the most lucrative and

profitable home businesses with a high potential for

expansion and growth. It is both financially rewarding and fun. Each catered event whether birthday parties for

children, breakfast in bed and intimate candlelight dinners for two, company dinner parties for 50 and wedding

receptions involving a hundred or more guests -- is a new experience and challenge with a new group of people.

Whether it is a catering event on a full-time or part-time basis, the opportunities are excellent. However, stamina, catering to is a demanding work, and requiring excellent

ability

work

under

pressure,

interpersonal skills. The success will greatly depend on reputation. To build a good reputation in the business, owner should be willing to work hard and the ability to work under pressure. This kind of entrepreneurial business is definitely growing and becoming more popular with people of all income levels. In the province, there are several catering services that occur, extending services in the group of people on 1

which they are offering services for the hectic scheduled families and those people who does not want to have to work in the kitchen preparing for a hundred of people who will attend parties, catering services will be the one who

assist and done all the works. Many people are urging to put up a small business like catering services and this study will tackle first their success indicators and their preparation in putting up a business so that people who wish to establish a catering service, this paper will help them a lot. Statement of the Problem This study aims to describe the Success Indicators

among Catering Services in Cabanatuan City. Specifically; it will answer the following questions: 1. How may the owners demographic profile be described in terms of : 1.1 location of business 1.2 operating capital 1.3 types of catering services offered 1.4 number of manpower 2. How may the different Success Indicators among Catering Services in Cabanatuan City bedescribed in terms of: 2.1 Market research 2.2 Menu composition 2

2.3 Lay-out and designs 3. What are the possible outcomes that affects the

different factors in operating catering services be identified as to: 3.1 Income generation 3.2 Competition Scope and Limitations of the Study This study entitled Success Indicators among Catering Services in Cabanatuan of selected City owners will of cover the different in

experiences

catering

services

Cabanatuan City. Their experiences and suggestions will be used and help a lot of future entrepreneurs in putting same business. Descriptive methods of research will be used in the study and a total of ten (10) Catering Services owners will be involved as respondents to this study, and they are Paulinos Catering, Dinas Catering, Rod Rose Catering Caf Cristina Catering Plaza La Parilla Hotel, Aracelis, Rosendas P-enoys thru

Restaurant, Catering

Leticia, be

Belles by

Catering the

and

which

will

chosen

researchers

convenience sampling.

Questionnaire will be the main tool in data gathering and this study will be conducted during the school year 2011-2012. Theoretical Framework According to Hetahers,(2008) Catering operations are generally one of the more complex components of a venues activities. restaurant, It is estimated and club that only 15% to 30% of are

hotel

catering

operations

profitable. A successful catering department requires the effective management of everything from price and portion size to marketing and Human Resources. The benefit of a successful catering operation is that it not only brings in profits from the catering department, it also serves to enhance other areas of the business.

Input

Process

Output

1. the profile of the participants be described in terms of : Location of business Capital Types of catering services offered Number of manpower 2. Different contributing factors in operating catering services be described in terms of: Market research Menu composition Lay-out and designs 3. The possible outcomes that affects the different factors in operating catering services be identified as to: Income generation Competition

Questionnaires Statistical Treatment of data Percentage, weighted mean Frequency Distribution

Improvement in the Catering Services

Figure 1.Research Paradigm

Conceptual Framework The conceptual framework of the study uses the input process-output (IPO) whereas the input of the study that the researchers aims to determine is the profile the of the respondents status, be described in terms of: age, gender,civil children,

educational

background,

number

of

location of business, capital, types of catering services offered, number of manpower, Success Indicators among

Catering Services in Cabanatuan City be described in terms of Market research, possible outcomes if Menu composition, lay-out and designs the different factors in operating

catering services are followed The process is the Gathering of data thru questionnaires. Statistical analyzation of

data and the output of the study is Improvement in the Catering Services. Significance of the Study This following: Catering Services to Owners. what The study had will give them in study is identified to be beneficial to the

opportunity

give

they

experienced

putting up he

business so that others will be given

opportunity to study the consequences they are facing

and avoid the possible problem it may brought in the future. Future Entrepreneurs. The findings of the study will help them a lot in studying the possible consequences and factors in putting up catering services so that hey can assess freely and when they decide to put up a business like catering services they will exactly know what they should do. The Hotel and Restaurant Management students. The

study which will be the output of this study could be of great help to HRIM students because it will allow them to learn and review the different procedures in catering services. It can be used as a reference in their studies regarding catering service to provide them a vital information and better understanding and equip them with knowledge. The Hotel and Restaurant Management Professors.

Through this study, their method of instruction can be improved and this would help facilitate the

application of various processes involved in catering services. Also, it will enable them to have ample time in doing other works for the benefit of the students.

Costumers.

This

study

will

help

the

costumers

to

understand the operation and enable them to evaluate or asses the problems encountered in catering services The Researchers. Through this study, they will have an effective way of show casing what they have learned and come up with an output, in the form of making a research study that would be of benefit to others., this study will also this study will serve as

background and added information on how to establish a successful start in a catering services business, this study will also enable the researcher to be more

resourceful and studious in the field of this study. Definition of Terms For better understanding of the study, some terms are operationally defined: Catering Services.Is the business of providing foodservice at a remote site or a site like a hotel, public house (pub) and other various locations. Contributing Factors. The term refers to the different

terms that affect the operation of the catering services, how it will improve or can attract customers.

Lay-out physical

and

Designs.

The of

term

refers

to in

the which

different customers

arrangement

the

business

feel at ease when they are in the location. Market Research.It refers to the study of the possible

people who will obtain services of the catering services in the area. Menu Composition.The term refers to the kind of foods that will be offered to the customer in which it will be a factor to attract them. Profile.It refers to the distinct characteristics of the owner of catering services like ages and gender in which researchers believe has bearing in the present study.

Chapter II REVIEW OF RELATED LITERATURE AND STUDIES This chapter presents the review of related literature and studies which is relevant to the present study. Foreign Literature The catering business is tough, with the details of preparing food off-premises and on-site for hundreds of

people often times mind-boggling. It is not easy to cater to an event of 400 people, much more if people start to do

thousands, some 60 miles from your home (what if you forget the sauce?). Successfully running a small catering business takes much more than a passion for cooking and a knack for preparing tasty dishes. You have to be a superb planner and manager as well. they need to be extremely organized, yet flexible enough to be able to deal with last minute

changes. You also need a strong affinity for people and a kind of intuition as to what people enjoy in different environmental settings. As the culinary sophistication and desire to be

entertained of many people have grown, customers today are looking for the catered experience to be more restaurantlike. Many caterers are now offering signature dishes and 10

house

specialties Others

as

customers are

broaden

their

culinary menu,

experience.

offering

family-style

especially for large informal functions and even corporate meetings. Caterers today have to be adept not only in satisfying the taste buds but also excel in food preparation. With

the goal of wowing the socks off the clients, many caterers give ample focus on plate presentations, venue selection, and table decoration, among others. Some even hire artists to improve the presentation of the food, while some go to such lengths as indoor pyrotechnics, employ confetti guns and to

laser-light

shows.

Others

in-house

artists

customize each catered event from passing platters to plate presentations. Given the intense competition, caterers

nowadays are prepared to do anything to keep the customer happy (and coming back for more). You do not need special education or training to

become a successful caterer. Although taking some courses at culinary institutes or vocational schools can help. Some start out by working for one or more catering businesses to get an inside look at how the business goes. As with any business, your success will be directly related to the soundness of planning and the working of that plan. Start small and keep it simple. Understand 11

exactly what your client wants, and give him what he wants in the way of service that reflects upon the client in a complimentary manner. Many business. people They dream imagine of running preparing up a successful delicious a steady catering food for

appreciative

people,

building

clientele.

Running a catering business takes a lot of work, too -thus, as with any small business, the owner will enjoy more success if she has the ability to think creatively, work independently, and network widely. Some caterers choose to specialize in a particular

menu or type of function. The business owner must ensure the local area has a demand for this his type home of work food. A

successful

business

owner

does

before

preparing the menu. This includes getting copies of menus from successful businesses to find out what's popular, and deciding on the target audience, as Joyce Wineberg says in her book "The Everything Guide to Starting and Running a Catering Business." The business owner should also include his specialties in the menu and keep a running log of

ideas, so he can update the menu occasionally, she adds -offering seasonal choices like cold soup in summer, for instance, is key to success.

12

stellar

reputation

plays

key

role

in

landing

catering assignments. Catering businesses become known in their communities and a for word their of mouth quality will of still This food form and the being

reliability, foundation of

business'

reputation.

means

professional and providing excellent quality food at every engagement, since attendees will share their opinion of the business. As Lora Arduser and Douglas Robert Brown say in "The Professional Caterer's Handbook," a caterer must remain

highly organized and efficient. A caterer's job involves planning how to prepare menus for all of her engagements, preparing the food, managing staff, transporting the food, talking with clients, advertising, and handling various

unforeseen glitches such as equipment malfunctioning, as the authors describe. She must effectively juggle these

tasks while remaining personable and professional. A website for to is anyone crucial in to today's upscale marketplace, clients. it's In a

especially addition

marketing the

marketing

business'

services,

considerate way to display the services to clients without requiring them to drive to a particular location. If a catering business owner hasn't developed a website, many potential clients may overlook the business. 13

Connecting

with

organizations

such

as

the

American

Culinary Federation and the National Caterers Association will keep the owners of small businesses clued in to events and developments in the catering world, as Arduser and

Brown point out. Connecting with other professionals also provides moral support and education, increasing the

chances of success. Local Literature Catering operations, as either a stand-alone facility or as part of a larger hospitality-related business, exist in a wide variety of formats, or styles. Most common are those that are readily identifiable as private rooms in restaurant catering operations, facilities. hotel The facilities, increased and independent by the

demand

international public for private function space outside of their own homes and businesses has led the catering segment of the foodservice sector of the hospitality industry to be a leader in the continued growth of both facilities and revenue. Forward thinking foodservice businesses from fine dining restaurants to delicatessens are incorporating

catering services into their operations in recognition of the expanding market for prepared foodservices. Off-

premise catering and take-out services offer an excellent avenue for increasing revenue with minimal costs. 14

The proximity of the restaurant to office complexes and centralized business areas will help to establish

whether its catering service will be focused on business or social marketing efforts. Businesses in the twenty-first century are spread from urban centers to suburban locations in office parks. Central urban locations offer a

concentrated market for both office delivery and take-out. A significant factor in developing the market for business catering is that service is generally required during the business week, leaving weekend periods free to service

social business. In addition, locations such as museums, concert halls, and historical sites offer interesting

venues to catered functions for both local businesses and conventions. Both urban and suburban restaurants can successfully develop social catering business. Suburban locations are generally more appropriate for social catering to private homes, to clubs, churches, can and other facilities. and Delivery

urban

locations

pose

security

logistical

problems, creating additional costs for transportation and service labor. Population density also affects the volume of anticipated catering business. Restaurants situated

in rural areas with low population density cannot expect immediate high volumes of catering business. Areas of high15

density

population that

yield steadily

variety in

of volume

catering through physical

opportunities referrals and

increase

reputation.

The

location

of

the

restaurant building plays a role in the type of catering services to be offered. Storage facilities, expansion

possibilities, and access to major transportation routes are factors important to catering service production.

Customer Profile Restaurants have the advantage of a builtin customer pool to whom they can market in-house and offpremise catering services. In addition, the attraction of being associated with a restaurant's reputation will help to expand the possible market to include new business and social clients. as by The market or profile social In should catering the classify clients, range of

customers designated

business income

bracket.

addition

activities for which each customer pool will need catering services should be researched as thoroughly as possible. This will help in developing package programs along with potential menu programs and accompanying pricing concepts. Full-Service Restaurants Style or Concept The style, concept, and/or theme of the restaurant should be taken into consideration when planning potential catering

services. Off-premise catering services do not necessarily have to blend with the facilities offered by the 16

restaurant. On-premise catering services should, however, be designed to function within the restaurant facilities. Restaurants facilities are a major factor in providing on-premise catering. The ratio of catering functions to

restaurant services that can be handled at a given time is dependent on the size and flexibility of the physical

plant. Small private parties are often incorporated into the general dining room setting. Large parties must,

however, be given facilities that are separated from the general public. This restaurant has a private dining room and bar facility with a dance floor that can also be used for

additional restaurant seating during busy time periods and holidays. restaurant offer Flexible to facilities such as these allow a

maximize catering

revenues. schedule

Many large

restaurants parties,

that as

in-house

such

weddings, anniversaries, luncheons, and dinners, on days and times when the restaurant is not otherwise open. Often catering business must be refused because sufficient onpremise facilities are not available. When management

is continually turning away catering business, a decision will need to be made as to how the restaurant will balance is future development of catering versus full-service

dining services. Kitchen facilities play a major part in 17

determining when and how catering

service demands can be for

met. Kitchen equipment must be flexible, allowing

volume production to take place simultaneously with la carte restaurant service. The kitchen cooking load and holding capacity of

ovens and auxiliary equipment is important to determine if a kitchen is to be used to its full capacity during busy times. Storage and refrigeration facilities determine the amount of food products The cost of waste and from available at any given time. food space spoilage could due dilute to lack of

refrigeration

freezer

the

profit

from additional

catering business. A further discussion

of equipment capability for catering service is found in Chapter Twelve. Cuisine and Menu The primary cuisine and menu offerings of a restaurant constitute one of the most important discussed considerations earlier, for on-premise catering catering. do As not

off-premise

services

necessarily need to be the same as those offered at the restaurant for full-service dining. Purchasing and production requirements are crucial to the successful development of catering services. On-premise catering should offer menu items that duplicate the

established menu as closely as possible in order to enhance production capabilities. Surrounding items, such as 18

vegetables and starches, are the most effective area of the menu to duplicate. Kitchen production is more efficient

when the number of surrounding menu items is 28 Chapter 2 Styles of Catering Operations

19

Chapter III METHODS OF RESEARCH AND PROCEDURE This chapter discusses the method of research used, locale design, of the the study, the respondents, techniques sample/sampling and instrument,

data

gathering

validation of data and the statistical treatment of data. Method of Research Used The study utilized the descriptive method of research. Descriptive research according to Burns and Grove (2003), is a method that provides an accurate portrayal or account of characteristics of a particular individual, event, or group in real life situations. This type of research is conducted to discover new meaning, describe what exists, determine the frequency with which something occurs, and categorize information. In the words of Shields (2006), she stated further: Descriptive research is also called Statistical Research. The main goal of this type of research is to describe the data and characteristics about what is being studied. The idea behind this type of research is to study frequencies, averages, and other statistical calculations. Although this research is highly accurate, it does not gather the causes behind a situation. Descriptive research is mainly done when a researcher wants to gain a better understanding of a topic.

20

Research Site The City of Cabanatuan (Ilokano: Ciudad ti Cabanatuan; Kapampangan: Cabanatuan; Cabanatuan; class, Lakanbalenning Pangasinan: Filipino: city Siyudadna Cabanatuan/Siudadning Cabanatuan/Lunsodna is Nueva a first Ecija,

Lungsodng in the

Cabanatuan) of

urban

province

Philippines. It is considered the commerce, industrial and educational hub of the province. According to the latest census, it has a population of 259,267 people in 45,424 households. It is a bustling city home to many jeepneys and tricycles. It bears the title as the "Tricycle Capital of the Philippines", because it has about over 38,202 (as of September 2009) registered tricycles. The old provincial capitol of Nueva Ecija is located here and is still used by the provincial government and the governor.

21

Location Map The map showing the area of CabanatuanCity

Figure 2. Location Map of the Study

Sources of Data There were 5 owners of Catering services in

CabanatuanCity. Those respondents were given questionnaires by means of convenience sampling whereby limitation has

been set in the selection of respondents. A total of 5 questionnaires will be prepared and the survey ended after these questionnaires were filled up by the respondents;

then collected, tallied, analyzed and interpreted. Sampling Design 22

Descriptive

method

is

used

in

the

study

using

purposive sampling (Grove & Burns, 2005). Purposive sampling was the sampling method used by the researchers. Data Gathering Techniques and Instrument Interview. Structured or unstructured interview was

used in order to determine the different perception of the participants to the contributing factors in operating

catering services among selected owners in Cabanatuan City, the questions and answer given by the participants is a great help in the construction of the study, although the question made is not typically used in the questionnaires. Questionnaire. The questionnaire was the main tool

used by this study in data gathering. A questionnaire is a research instrument consisting of series of items and other prompts for the purpose of gathering information from the respondents. structured Specifically, the researchers used the is a

questionnaire.

Structured

questionnaire

questionnaire used in large surveys where specific answers are anticipated. It includes the use of multiple choice and scaled questions. It generates quantitative information

(data), which can be analyzed statistically, and endeavors to remove any bias potentially originating from either the researchers or the respondents (LLP, 2006). 23

Local or Actual Observation. Is used to determine the clarity and accuracy of the data taken from interview and questionnaires. Description of the Questionnaire. The instrument used was a structured questionnaire developed by the researchers which consisted of a number of items that the respondents have to answer in a set format. The questionnaire developed consisted of two parts: the profile of the respondents and the contributing factors in operating catering Services

among Selected Owners in CabanatuanCity. Part I which is the profile of the respondents in terms of their age, sex and civil status. Part II consisted of three factors that might help the determination of the participant in Success Indicators

among Catering Services in Cabanatuan City. The respondents indicated the agreement or

disagreement to the listed attitudes using the following response mode: Rating Scale 4 3 2 1 Verbal Interpretation Very Satisfactory (VS) Satisfactory (S) Fairly (FS) Satisfactory Unsatisfactory (US)

24

Scoring. The scoring and verbal interpretations of the responses were arranged using the Likert-five point scale given below: Rating Scale 4.20-5.00 3.40-4.19 2.60-3.39 1.00-2.59 Very Satisfactory Satisfactory Fairly Satisfactory Unsatisfactory Verbal Interpretation (VS) (S) (FS) (US)

Validation of the Questionnaire. The questionnaire used by the researchers drafted was as developed a result by of the group. It was and

initially

several

readings

consultations. The draft was presented to the researchers research comments. adviser Group and sat Dean of the to College and of HRM for the

together

improve

revise

questionnaire and incorporated all suggestions that came out after the validation. Administration of the Questionnaire. The researcher will

seek permission from the dean of the College of Nursing. Upon approval, the to of researchers the the the target instrument, family and will administer In the the will the

questionnaires administration personally

participants. the will

researchers distribute

visit

questionnaire.

25

The researcher allowed a period of two months for data gathering to give ample time for the retrieval of the

instrument. Statistical Treatment of Data After collecting the data needed, the researchers

tabulated and analyzed the gathered data with the help of statistical tools. The following are the statistical tools used in this study together with their corresponding

formulas. 1. using and 2006). Percentage (P)% = Where: F N x 100 The profile of the respondents was determined by percentage, ranking and weighted mean (Trochim,

F = Frequency

N = total number of the respondents P = percentage Weighted Mean Weighted mean is used in parts 2 and 3 , the formula used is: Where: WM = TWF/N WM = weighted mean N = total number of responses

WF = weighted frequency 26

Chapter IV PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA This chapter presents the presentation of data , its analysis and its interpretation of data, it dealt primarily on the Success Indicators among Catering Services in

Cabanatuan City. 1. Profile of the Participants in terms of: Table 1.1 Location of Business Residential Lease within the city Total F 7 3 10 % 70 30 100

The location of their business is explained in the table, 7 of the participants admitted that they located

their business in their residential home with 70% and 1 answered that they lease within the city with 30%. Majority of the catering business owners prefer their home as the primary location for their business because of the fact of easiness and accessible on what they need, and their customers can easily locate them.

27

Table 1.2 Capital P 100,000-P200,000 P 201-P 300,000 Total F 10 0 10 % 100 0 100

Majority of the participants admitted that they have staring capital of P 100,000 P 200,000. Table 1.3 Types of Catering Services Offered All types of Catering services like Marriage, Christening, Birthday Party, business party, etc. Birthday party alone Total Participants admitted F 10 % 100

0 10 that their

0 100 business offered

all types of catering services and this includes Marriage, Christening, birthday Party, business party, etc. Table 1.4 Number of Manpower 0-10 11-15 Total F 7 3 10 % 70 30 100 28

7 of the participant have 0-10 people working with them with 805 of the population of participants and 3 has 11-15 manpower with 30%. Result shows that majority of the participants has 0-10 people working with them, it includes the cook,

liaison officers, helper and caterer.

2. Success Indicators among Catering Services in Cabanatuan City in terms of: Table 2.1 Market Research W 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 F 7 3 0 0 0 10 5 5 0 0 0 10 6 4 0 0 0 10 0 8 2 0 0 WF 35 12 0 0 0 47 25 20 0 0 0 45 30 16 0 0 0 46 0 32 6 0 0 WM VI Rank

1. Demographics: the population characteristics of the local area (ie; families, retirees, income levels, age,structures, etc.) 2. Portion Size: what preferences do local area residents place on portion size, food quality and price 3. Customers to pay willingness

4.7

SA

4.5

SA

4.6

SA

4. Popular items are on competitors menu?

3.8

29

5. How much variety needed on the menu?

is

5 4 3 2 1

10 0 0 7 3 0 10

38 0 0 28 9 0 37

3.7

MA

One of the factors that needed in the operation of catering business is the market research, rank 1 are

Demographics: the population characteristics of the local area (ie; families, retirees, income levels, age structures etcwith both have 4.7 in weighted mean and interpreted as strongly agree , rank 2 is Customers willingness to

paywith weighted mean of 4.6 strongly agree, Portion Size: what preferences do local area

rank 3 is residents

place on portion size, food quality and price with 4.5 also strongly agree , rank 4 is popular items are on competitor menus with 3.8 and it means agree and the last is How much variety is needed on the menu with 3.7 and interpreted as moderately agree. Market catering research it plays is an important kind of role in that the the

business

the

study

perspective businessmen should studied they should started the population of the location, to see if there is a demand and their capacity to seek catering service,because present lifestyles have also given way to increased demand for

30

catered food service. Instead of laboring for hours, even days, in the kitchen preparing for parties or events, many homemakers now call on a caterer to provide sumptuous and unforgettable feasts for their guests. An increasing number of working mothers are paying to have catered birthday and graduation parties, as well as wedding receptions handled by caterers. The reasons are simple: if she is working outside the home, today's mother just does not have the time or the energy to do all the planning and staging of a memorable party.

Table 2.2 Menu Composition W 5 4 3 2 1 a menu it is are to 5 4 3 2 1 F 6 4 0 0 0 10 5 5 0 0 0 10 9 1 0 0 0 10 WF 30 16 0 0 0 46 25 20 0 0 0 45 45 4 0 0 0 49 WM VI Rank

1. Menu management

4.6

SA

2.

When

composing that with strict

essential costed

all

meals adherence

4.5

SA

portion control.

3.Recipe cards

5 4 3 2 1

4.9

SA

31

4. Inventory management

5 4 3 2 1 5 4 3 2 1

5. Predicting and assessing when to change certain aspects of the menu

0 8 2 0 0 10 0 6 4 0 0 10

0 32 6 0 0 38 0 24 12 4 0 36

3.8

3.6

MA

Rank 1 is Recipe cardswith 4.9 in weighted mean and interpreted as strongly agree, rank 2 is Menu Management and it is interpreted as strongly agree, rank 3 is When composing a menu it is essential that all meals are costs with strict adherence to portion control with 4.5 and also interpreted as strongly agree, rank 4 is Inventory

management with 3.8 and interpreted as agree and the last is Predicting and assessing when to change certain aspects of the menu with 3.6 and it means moderately agree. Menu management is an ongoing task; menus should be reviewed and changed regularly when pricing a meal it is necessary to determine the quantity of each ingredient, the cost per unit of that ingredient and the cost per

meal/cover.Menu cards assist chefs and management to cost menu items, they ensure food presentation and quantity

remain consistent and they serve as a reference for all

32

kitchen staff reducing the need for verbal questions thus saving time. Inventory management is critical to successful catering operations. Having too much inventory on hand can harm your business in two distinct ways. The most obvious is that food will spoil and will need to be thrown out adding to wastage, which is usually already a major cost in catering operations and a cost which is notoriously hard to manage and control. Table 2.3 Lay-Out and Design W 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 5 4 F 9 1 0 0 0 10 7 3 0 0 0 10 6 4 0 0 0 10 0 5 5 0 0 10 0 7 Wm F 45 4 0 0 0 49 35 12 0 0 0 47 30 16 0 0 0 46 0 20 15 0 0 35 0 28 WM VI Rank

Menu considerations

4.9

SA

Table size and mix

4.7

SA

Spacing tables

between

4.6

SA

Entry area

and

waiting

3.5

MA

Access restrooms

to and

33

Layout Efficiency

3 2 1

3 0 0 10

9 0 0 37

3.7

Rank 1 is Menu considerations with weighted mean of 4.9 and interpreted as strongly agree, rank 2 is Table size and mix with 4.7 as weighted mean and is interpreted as strongly agree,rank 3 is Spacing between tables with 4.6 and it means strongly agree, rank 4 is Access to restrooms and Layout Efficiency with 3.7 and it means agree and the last is Entry and waiting area with 3.5, interpreted as moderately agree. The designs of the facilities that support the

catering operation are vital. A well design catering venue will incorporate a work/service area that facilitates

maximum efficiency thus keeping wages, power, energy and wastage to a minimum. Venue layout considerations can include the following:

Menu considerations: these factors will dictate what types of equipment will be needed in the kitchen, size and locations of preparation areas and storage

requirements

Table

size

and

mix:

what

is

your

stereotypical

customer and what is your customer group mix

34

Spacing between tables: how much privacy and comfort do customers require

Entry and waiting area: is the venue layout designed so that when customers enter the catering area, front of house staff are ready to greet them and allocate a table

Access to restrooms: are bathroom facilities within walking distance, and is their size adequate to cater for the number of patrons. Department of Health

requirements must be satisfied

Layout

Efficiency: down to

catering a eight

operation step

can

be 1.

simplified

process

Delivery/receipt of food and beverage; 2. Storage of materials; 3. Pre-service preparation; 6. Order

receipt; 5. Cooking; 6. Serving food to customers; 7. Removal of materials from tables/ dishwashing; 8.

Removal of waste. Each of these processes needs to be taken into account when designing a catering venue. Consideration should be given to cross traffic,

potential bottlenecks, clearances

35

3. Possible outcomes as to its: Table 3.1 Income generation W 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 F 6 4 0 0 0 10 8 2 0 0 0 10 7 3 0 0 0 5 0 5 5 0 0 5 Wm F 30 16 0 0 0 46 40 8 0 0 0 48 35 12 0 0 0 47 0 20 15 0 0 18 WM VI Rank

1. Creates jobs

4.6

SA

2. Ideas of catering services will be distributed 3. small will within vicinity business emerged the

4.8

SA

4.7

SA

4. creates transportation routes within the vicinity

3.5

The possible effect as to the income generation are Ideas of catering services will be distributed with 4.8 and interpreted as strongly agree next is small business will emerged within the vicinity with 4.7 and it means

strongly agree, next is creates jobs and is interpreted as strongly agree and the last is creates transportation

36

routes within the vicinity agree.

with 3.5 and interpreted as

It implies that the catering services will creates job among its employees added to this will creates line or area of transportation and the emergence of small business around the establishments offering different products. Table 3.2 Competition W 5 4 3 2 1 5 4 3 2 1 5 4 3 2 1 F 9 1 0 0 0 10 8 2 0 0 0 10 5 5 0 0 0 10 Wm F 45 4 0 0 0 49 40 8 0 0 0 48 25 20 0 0 0 45 WM VI Rank

1. possible competition will emerged

4.9

SA

2. Competing with other restaurants

4.8

SA

3. increasing number of small catering services in every three barangay

4.5

SA

The

possible

competition

will

be

possible

competition will emerged with 4.9, next is competing with other restaurants with 4.8 and it means strongly agree and the last increasing number of small catering services in

37

every

three

barangay

also

strongly

agree

with

4.5

as

weighted mean. Based on findings, there will be significant

competitors that will emerged on the catering services most especially when they see that their business is booming , others will try to compete on them.

38

Chapter V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of the findings, its conclusions and recommendation offered by the

researchers. Summary This Catering different services suggestion study in entitled Success City Indicators will of cover among the

Services

Cabanatuan of

experiences in

selected City. and

owners

catering and

Cabanatuan be used

Their help a

experiences lot of

will

future

entrepreneurs in putting same business. Descriptive methods of research will be used in the study and a total of ten (10) Catering Services owners will be involved as respondents to this study, and they areLa Parilla Hotel and restaurant, Aracellis Restaurant, Plaza Leticia, Rosendas Restaurant, Catering, Dinas N.E. Cakes Rod and Rose

Restaurant,Paulinos

Catering,

catering Caf Cristina Catering and P-enoys catering which will be chosen by the researchers thru convenience

sampling.

39

Questionnaire will be the main tool in data gathering and this study will be conducted during the school year 2011-2012. Specifically, it will answer the following questions: 1. How may the owners profile demographic profile be

described in terms of : 1.1 number of children 1.6 location of business 1.7 operating capital 1.8 types of catering services offered 1.9 number of manpower 2. How may the different contributing Success Indicators among Catering Services in CabanatuanCitybe described in terms of: 2.1 Market research 2.2 Menu composition 2.3 lay-out and designs 3. What are the possible in outcomes that affects services the be

different

factors

operating

catering

identified as to: 3.1 income generation 3.2 Competition

40

Summary of Findings 1. Profile of the Participants in terms of: Location of Business The location of their business is explained in the table,7 of the participants admitted that they located

their business in their residential home with 70% and 3 answered that they lease within the city with 30%. Capital Majority of the participants admitted that they have staring capital of P 100,000 P 200,000. Types of Catering Services Offered Participants admitted that their business offered

all types of catering services and this includes Marriage, Christening, birthday Party, business party etc. Number of Manpower 7 of the participant have 0-10 people working with them with 70% of the population of participants and 3 has 11-15 manpower with 30%. 2. Success Indicators among Catering Services in CabanatuanCityin terms of:

41

Market Research One of the factors that needed in the operation of catering business is the market research, rank 1 are

Demographics: the population characteristics of the local area (ie; families, retirees, income levels, age structures etcwith both have 4.7 in weighted mean and interpreted as strongly agree , rank 2 is Customers willingness to

paywith weighted mean of 4.6 strongly agree, Portion Size: what preferences do local area

rank 3 is residents

place on portion size, food quality and price with 4.5 also strongly agree , rank 4 is popular items are on competitor menus with 3.8 and it means agree and the last is How much variety is needed on the menu with 3.7 and interpreted as moderately agree. Menu Composition Rank 1 is Recipe cardswith 4.9 in weighted mean and interpreted as strongly agree, rank 2 is Menu Management and it is interpreted as strongly agree, rank 3 is When composing a menu it is essential that all meals are costs with strict adherence to portion control with 4.5 and also interpreted as strongly agree, rank 4 is Inventory

management with 3.8 and interpreted as agree and the last is Predicting and assessing when to change certain aspects of the menu with 3.6 and it means moderately agree. 42

Lay-Out and Design Rank 1 is Menu considerations with weighted mean of 4.9 and interpreted as strongly agree, rank 2 is Table size and mix with 4.7 as weighted mean and is interpreted as strongly agree,rank 3 is Spacing between tables with 4.6 and it means strongly agree, rank 4 is Access to restrooms and Layout Efficiency with 3.7 and it means agree and the last is Entry and waiting area with 3.5, interpreted as moderately agree. 3. Possible outcomes as to its: Income generation The possible effect as to the income generation are Ideas of catering services will be distributed with 4.8 and interpreted as strongly agree next is small business will emerged within the vicinity with 4.7 and it means

strongly agree, next is creates jobs and is interpreted as strongly agree and the last is creates transportation

routes within the vicinity agree.

with 3.5 and interpreted as

It implies that the catering services will creates job among its employees added to this will creates line or area of transportation and the emergence of small business around the establishments offering different products.

43

Competition The possible competition will be possible

competition will emerged with 4.9, next is competing with other restaurants with 4.8 and it means strongly agree and the last increasing number of small catering services in every three barangay also strongly agree with 4.5 as

weighted mean. Based on findings, there will be significant

competitors that will emerged on the catering services most especially when they see that their business is booming , others will try to compete on them. Conclusions On the light of the findings of the study,

researchers concluded the following: 1. Market research plays an important role in the catering business it is the kind of study that the perspective businessmen should studied they should started the

population of the location, to see if there is a demand and their capacity to have seek also catering given service,because to increased

present

lifestyles

way

demand for catered food service. 2. Menu management is an ongoing task; menus should be

reviewed and changed regularly when pricing a meal it is necessary to determine the quantity of each ingredient, 44

the cost per unit of that ingredient and the cost per meal/cover. 3. The designs of the facilities that support the catering operation are vital. A well design catering venue will incorporate a work/service area that facilitates maximum efficiency thus keeping wages, power, energy and wastage to a minimum. Recommendations 1. The researchers recommended that those who want to put a business like the catering business a superb planner and manager as well is needed they need to be

extremely organized, yet flexible enough to be able to deal with last minute changes. 2. The researchers recommended offering signature dishes and house specialties as customers broaden their

culinary experience. 3. The researchers recommended that the caterers today have to be adept not only in satisfying the taste buds but also excel in food preparation 4. The researchers recommended that a caterer does not need to undergo a special education or training to become a successful caterer. 5. The researchers recommended starting a small business and keeping it simple. 45

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