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CHARACTERISTICS SEX Male Female Total FREQUENCY 9 23 32 PERCENTAGE 28.125 71.875 100.00 AGE 18-30 31-45 45-60 Total: Mean = 46.84 years 2 12 18 32 6.25 37.5 56.25 100.00 CIVIL STATUS Single Married Windowed Total 3 27 2 32 9.375 84.375 6.25 100.00

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EDUCATIONAL BACKROUND Elementary Graduate High School Graduate College Graduate Total 4 15 13 32 12.5 46.875 40.625 100.00

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BUSINESS BACKGROUND Business Background Frequency Percentage No. of years in Business 1-10 years 11-20 years 21-30 years 31-50 years T otal Mean = 10.97 years 22 5 4 1 32 68.75 15.625 12.5 3.125 100.00 Establishment Operator Family Employee Partnership Total 27 5 32 84.375 15.625 100.00

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characteristics Measuring the food per order FREQUENCY 0 22 32 PERCENTAGE 31.25 68.75 100.00 Present the pricing strategies of food Establishment in terms of Measuring the food per order, changing of price per Serve, basing their competitors price, and the 5 most cooked menu and their price per serve. By cup Ladle Estimation Total Changing of Price per Serve Price Increase of the Ingredients Demand of Menu Total 27 5 32 84.375 15.625 100.00 Basing their price in their Competitors Price YES NO Total 10 22 32 31.25 68.75 100.00

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YES Students 21 Workers 1 Sr. Citizens 3 FREQUENCY 25 7 32 PERCENTAGE 78.125 21.875 100.00 Total Giving Specials Prices NO MENUS FREQUENCY PERCENTAGE Mean Price Adobo Giniling Nilaga Laswa Menudo Total 28 17 17 16 14 92 30.43 18.48 18.48 17.39 15.22 100.00 18.75 20 27.64 11.56 20.35

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PROMOTION Using Advertising Materials FREQUENCY 3 29 32 PERCENTAGE 9.375 90.625 100.00 Present the promotion Strategies of respondents in using advertising Materials, giving price discount, practicing word of month to get customer and holding contest or sponsoring YES NO Total Observing Price Discounts YES NO Total 22 10 32 68.75 31.25 100.00 Practicing Word of month to get customer YES NO Total 32 32 100.00 100.0

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Holding Sponsors Contest YES NO TOTAL 1 31 32 3.125 96.875 100.00

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Public Market School Residential FREQUENCY 13 10 9 32 PERCENTAGE 40.625 31.25 28.125 100.00 Total Size of Business Area 1-10 sq. m 11-20 sq. m 21-30 sq. m 31-40 sq. m Total 17 12 3 32 53.125 37.5 9.375 100.00 No. of Seats 1-10 persons 11-20 persons 21-30 persons 31-40 persons 41-50 persons Total 3 13 10 4 2 32 9.375 40.625 31.35 12.5 6.25 100.00 Shows the locations , size of Business Area and No. of seats LOCATION

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Do you own the building? YES NO TOTAL 12 20 32 37.5 62.5 100.00 100-500 2 501-1000 13 1001-2000 5 Mean = 595.81 PREQUENCY PERCENTAGE WELL VENTILATED 20 12 32 YES NO TOTAL 62.5 37.5 100.00

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“The Marketing Strategies of food Establishments at the Selected Barangays of Pontevedra basis for Business Development ”

Chapter IV Results and Discussion: 

Chapter IV Results and Discussion

Table 1 shows the Demographic Profile of the Respondents in terms of Sex, Age, Civil Status and Educational background.: 

Table 1 shows the Demographic Profile of the Respondents in terms of Sex, Age, Civil Status and Educational background. Characteristics Frequency Percentage Sex Male Female Total 9 23 32 28.125 71.875 100.00 Age 18-30 31-45 45-60 Total Mean = 46.84 years 2 12 18 32 6.25 37.5 56.25 100.00 CIVIL STATUS Single Married Windowed Total 3 27 2 32 9.375 84.375 6.25 100.00

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Characteristic Educational Background Elementary Graduate High School Graduate College Graduate Total Frequency 4 15 13 32 Percentage 12.5 46.875 40.625 100.00

Table 2 show the Background of the food establishment in terms of number of years in the business, establishment operator and the number of employees.: 

Table 2 show the Background of the food establishment in terms of number of years in the business, establishment operator and the number of employees. Background Frequency Percentage No. of years in the Business 1 – 10 years 11 – 20 years 21 - 30 years 31 - 50 years Total Mean = 10.97 years 22 5 4 1 32 68.75 15.625 12.5 3.125 100.00 No. of Employees 1 – 3 4 – 6 7 – 9 Total Mean = 2.59 employees 30 1 1 32 93.75 3.125 3.125 100.00 Establishment Operator Family Employee Partnership Total 27 5 32 84.375 15.625 100.00

Table 3 presents the Pricing Strategies of Food Establishments in terms of Measuring the Food per Order, Changing of Price per serve, Basing their price in their competitors price, and the 5 most cooked menu’s and their average price per serve.: 

Table 3 presents the Pricing Strategies of Food Establishments in terms of Measuring the Food per Order, Changing of Price per serve, Basing their price in their competitors price, and the 5 most cooked menu’s and their average price per serve. Pricing Strategy Frequency Percentage Measuring the food per order by cup ladle estimation Total 10 22 32 31.25 68.75 100.00 Changing of Price per Serve Price increase of the ingredients Demand of the Menu Total 27 5 32 84.375 15.625 100.00 Basing their price in their Competitors price Yes No Total 10 22 32 31.25 68.75 100.00

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Pricing Strategy Frequency Percentage Giving Special Prices Yes students 21 workers 1 sr. citizens 3 No Total 25 7 32 78.125 21.875 100.00 Menu Frequency Percentage Adobo 28 30.43 Giniling 17 18.48 Nilaga 17 18.48 Laswa 16 17.39 Menudo 14 15.22 Total 92 100.00

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Menu Average Price per Serve Adobo 18.75 Giniling 20 Nilaga 27.64 Laswa 11.56 Menudo 20.35

Table 4 presents the Promotion Strategies of the Respondents in using Advertising Materials, giving price Discounts, Practicing word-of-mouth to get customers and holding contest or sponsor.: 

Table 4 presents the Promotion Strategies of the Respondents in using Advertising Materials, giving price Discounts, Practicing word-of-mouth to get customers and holding contest or sponsor. Promotion Strategies Frequency Percentage Using Advertising material Yes No Total 3 29 32 9.375 90.625 100.00 Observing price Discounts Yes No Total 22 10 32 68.75 31.25 100.00 Practicing Word-of-Mouth to get Customers Yes No Total 32 32 100.00 100.00 Holding Sponsors or Contest Yes No Total 1 31 32 3.125 96.875 100.00

Table 5 shows the Location, Size of the Business Area, Number of Seats, Owner of the Building, And if the Area is well-ventilated.: 

Table 5 shows the Location, Size of the Business Area, Number of Seats, Owner of the Building, And if the Area is well-ventilated. Place Frequency Percentage Location Public Market School Residential Total 13 10 9 32 40.625 32.25 28.125 100.00 Size of Business Area 1-10 sq. m. 11-20 sq. m. 21-30 sq. m. 31-40 sq. m. Total 14.06 sq. m. 12 17 3 32 37.5 53.125 9.375 100.00 Number of Seats 1-10 persons 11-20 21-30 31-40 41-50 Total 3 13 10 4 2 32 9.375 40.625 31.25 12.5 6.25 100.00

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Place Frequency Percentage Do own the Building? Yes No 100-500 2 501-1000 13 1001-2000 5 Total Mean = 595. 81 12 20 32 37.5 62.5 100.00 Well-ventilated Yes No Total 20 12 32 62.5 37.5 100.00

Table 6 shows the Different Specialty of every Food establishment: 

Table 6 shows the Different Specialty of every Food establishment Menu Frequency Percentage Menudo 3 9.375 Sweetham 4 12.5 Adobo 8 25 Dinuguan 1 3.125 Giniling 6 18.75 Nilaga 5 15.625 Tinola 2 6.25 Prito 1 3.125 Chicken Curry 1 3.125 Lechon 1 3.125 Total 32 100.00

Chapter V Summary, Conclusions, and Recommendations : 

Chapter V Summary, Conclusions, and Recommendations Summary This study was conducted to determine the Marketing Strategies of food establishments in the selected Barangays of Pontevedra : Basis for business Development. The study aimed to determine the profile of food establishments in terms of average number of people eating, number of menu’s every day, average number of employees and average size of business area.

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The study areas were the Pontevedra Public Market, Brgy . Bailan and Brgy . Hipona , and number of food establishments used as respondents are 32. The researcher gathered the data through the use of questionnaire and interview process. The questionnaire were written in English and was translated to local dialect during the interview process. The statistical tools used were percentage and mean.

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The results revealed that most of the respondent are Female, Married and have a mean age of 46.84 years old. 15 out of 32 respondents are high school graduates. The average years in Business of food establishment is 10.97 years and majority are family operated and the average number of employees they have are 2.59.

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In measuring the food per order 22 or 68.75% of respondents used the estimation process, in changing the price per serve, majority of the respondents’ base it when the price of the ingredients increases. Most of the respondents, 22 or 68.75%, said they don’t base their price in their competitor’s price and 25 or 78.125% give special prices on students, workers and senior citizens.

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The 5 most cooked menus of every food establishment are Adobo, with a average price per serve of Php18.75, Giniling Php20, Nilaga Php 27.64, Laswa Php11.56, and Menudo Php 20.35. When it comes to promoting their stores only 3 or 9.375% of the respondents used advertising materials, 22 or 68.75% observe price discounts, 32 or 100% practice Word-of-Mouth to get customers and only 1 or 3.125% of respondents hold sponsor or contest.

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When it comes to promoting their stores only 3 or 9.375% of the respondents used advertising materials, 22 or 68.75% observe price discounts, 32 or 100% practice Word-of-Mouth to get customers and only 1 or 3.125% of respondents hold sponsor or contest. The average number of menus cooked daily by every food establishment is 8, all of them have their own specialty & recipe , only 2 or 6.25% offer combo meals and what they prefer to do with their leftovers is preserve and sell it the next day.

CONCLUSION: 

CONCLUSION Based on the results of the study, the following conclusions were made: 1. Most of the respondents were female; married; finished secondary education and old aged. 2. The average number of menus cooked daily is 8, the numbers of seats are from 11 to 20, their employees are from 1 to 3 people and the average size of their business area is 14.06 sq.meters . 3. Every food establishment gives price discounts to students, workers, and sr. citizens, they make sure that their foods are well-cooked and in great taste, and the area are clean and well-ventilated. 4. The problem encountered of food establishment in terms of cooking is sometimes the food is overcooked, in pricing, the unstable price of ingredients and in serving is the inequality of the volume of the food that is served. 5. Giving price discounts and practicing Word-of-Mouth to get customers is the best strategy to maximize customers.

Recommendations : 

Recommendations Based on the Results of the Study the following recommendations were made: Every food establishments must have a Marketing Strategy that differs from the other to attract more customers. Establishments Owner must be aware of the economic status of their customers for them to be able control their price per serving and make their food affordable for all. Every Food Establishment must be provided by a Food safety information for them to avoid the food related diseases and make their establishment clean and well-operated. To conduct a similar study regarding the marketing strategies of food establishments and to educate them in making their practices and food preparation operation.