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Chapter 1
THE PROBLEM AND ITS SCOPE
Introduction
In this chapter we discuss on what is eatery all about and how the researchers do the
financial and operational practices of eatery in the barangays near the Cagayan de Oro
riverbank.
Eating is one of life's most basic task. Simple. Satisfying. A universal necessity, food
form the foundation of cultural practices. What we eat, when we eat and how we eat is
essential to our way of life. In Philippines, where we eat also takes on profound importance.
From big restaurant to a small eatery, Filipino spend most on they eat.
In the food service industry, it is strongly depend on customer comfort and
satisfaction. Pricing, menu items, service and atmosphere all affect a customer decisions of
where to spend. For the owners, customer satisfaction is top priority. It may astonish for the
owners to know that the customer choice is based on the taste of the food and the servings.
In the Philippines, almost two third of food service industry are from the home based micro
business which are cafeteria and eatery, they are similar in service to prepare food. Their
difference is that the cafeteria located inside school, offices, building, dormitories and
apartment while eatery (carenderia) is located outside normally near the roads or near any
establishments. There's no doubt that in every street in the Philippine theres always an eatery
for they render cooking services.
Eatery usually refers to a food service which is usually run by an individual or
partners, as a service to people who cannot prepare their own food. Eatery that are emerging
in the Cagayan de Oro City includes various cuisines and are culturally influenced.
The style of cooking and the food associated with it have evolved over many centuries, its
food preparation methods and eating customs have developed from its Austronesian origins
to mixed cuisine of Malay, Spanish, Chinese, American, and Asian that influences adapted to
indigenous ingredients. Dishes range from the very simple, like a meal of fried salted fish
and rice to the elaborate paellas that are created for fiesta of Spanish origin, spaghetti of

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Italian origin. Popular dishes includes adobo, kaldereta, torta, longganisa, pochero, pinakbet,
pancit and lumpia. The ingredients for this dishes were obtained from locally raised
livestock.
Although eatery have become popular not only as source of convenient and
affordable food, but as a main source of livelihood. However, eatery owners overlook the
importance of safety and nutritional quality of the food they serve which can cause food
related diseases.
In relation to its operational practices, Filipinos are known to enjoy the average three
meals a day plus desserts or merienda as most Filipinos calls it. One of the qualities that
Filipinos possess is their ingenuity to make up most anything into something new, creative
yet cost sufficient, including food. People of other countries may prefer dining and eating
pizzas when hunger strike. Filipinos on the other hand go to streets and find an eatery to
satisfy their hunger for favorite pinoy food for cheaper price.
Based on Tourism-Philippine one unifying aspect of Filipino culture is that Filipinos
love their food. Filipinos love to eat when they're happy, sad, angry, bored and even rare
occasions that they're hungry. While the usual restaurant are available on major streets in the
Philippines to satisfy their cravings, there are also infinite number of street stalls serving up
an array of tasty albeit, strange foods as well as there's so much choice when it comes to
foods.
The changing nature of working environment and lifestyles are increasingly creating
a need for people to eat inexpensive meals outside their homes or on the run to work or
school. On the other hand food from eatery stimulate the demand for traditional ingredients
and best provided by local enterprises and agriculture.
The reason why were conducting this research is for us to know the importance of
impact of home based micro business like eatery to our economy.

Conceptual Framework

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The Philippines is being emphasized as one of the promising global markets with an
overall positive economic outlook because home based businesses have been putting
significant numbers to the nations economic upswing. Like in any industry, the home based
businesses is not without challenges. Access to finance is one of the most critical factors that
affect the competitiveness thats the reason why Department of Trade and Industry listed
home based businesses and let them to access to finance, markets, and productivity and then
provides a training for start-up businessmen in managing and growing their business because
it plays a important role in the countrys employment and job generation.
This research refers to eatery operational activities and financial practices, explored
and provided answers. In fact, home based businesses and economic growth are closely
related. However the links between home-based businesses and economic growth,
particularly how home based businesses helps economic growth still need to be proved.
Eatery is a restaurant or other place where people can be served food. The difference
between eatery and restaurant is that eatery is usually small and informal restaurant while
restaurant is a place where people pay to sit and eat meals that are cooked and served on the
premises usually formal restaurant were you dont need to take orders someones take it at
the counter.
Operational management assessment of the eatery is important because it involves
policies and practices of an eatery that usually monitored, regularly reviewed and improved.
The services are delivered in a cost-effective way, including ensuring that are making the best
use of the people and financial resources. Using feedback from customers and source this
through a variety of methods to improve the services and inform innovative ways of working.
The effectiveness of the services for priority groups is continuously monitored and assessed
using a variety of method and need to assess operational management of the eatery to ensure
that the foods that being served are well cooked and fresh.
Financial management refers to managing money matter. Assessment of financial
management is needed because it helps the owner of the home based business assess their
financial management capacity and identify areas that needs improvement. Also in
assessment of financial management will able to know the strategies of the owner in terms of
pricing their foods offer and why their valued customers keep on buying their foods that

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theyre selling and how their employees do their job and if they handle their customers well.
Also to know how they come up with the prices for the foods and how much interest they add
and to know what kind of gimmick they put up to attract customers even if they have a lot of
competitors. If their prices are the same with others and the food they prepare. How they
make their eatery unique with the others and how they survive in the business world.
Opening a business like eatery is exciting, it is also a time consuming and one of the
toughest businesses to successfully launch because the owner is the one who is responsible in
his or her business in general. There are different types of basic restaurant management
theories. A major contributing factor in determining which theories will work and which ones
won't is the overall culture of restaurant and the type of leadership the staff requires.
Autocratic Theory
Autocratic Restaurant managers practicing an autocratic style of leadership tend to
make decisions without consulting any other members of their team. As an example, an
autocratic restaurant manager may decide to add a new entree to the menu without first
consulting with the chefs. In some situations, such as dealing with the restaurants vendors, an
autocratic manager's quick decision-making skills may be appreciated, but employees under
autocratic leadership often end up feeling unappreciated and undervalued when their
opinions aren't taken into consideration. As a result, restaurants with autocratic managers
may experience higher turnover rates with their staff.
Democratic Theory
In contrast to autocratic managers who take all the decision-making responsibilities
onto themselves, restaurant managers practicing a democratic style of leadership delegate
authority to their staff. For example, a democratic restaurant manager may allow his waitstaff
to make their own decisions on how to handle disgruntled customers, or may let them work
out their own system of orders and delivery with the cook staff. When the waitstaff have the
power to handle these situations on their own, they end up feeling a greater sense of
accomplishment with their work.
Consultative Theory

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Since both the autocratic and democratic management styles each have their own
benefits and disadvantages, many restaurant managers opt to use a combination of these two
methods to get the best of both worlds. These restaurant managers use what's referred to as a
consultative style of management. As an example, consider a manager who's looking to
change the decor of the restaurant. As a consultative leader, the manager may first ask all the
employees for their opinions on what they believe the customers would like, but the manager
will end up making the final decisions. In this case, the restaurant employees still feel valued
and involved, but the manager maintains complete control.
Laissez-Faire Theory
The laissez-faire theory of management is quite different from the other styles.
Laissez-faire restaurant managers tend to have little involvement in how the restaurant staff
completes their day-to-day tasks. In some high-end dining restaurants, where the staff
members are highly motivated and capable, and this type of management style may work
well, and even be appreciated? In fast-food restaurants, where the staff tends to require more
supervision and direction, this management style could prove disastrous. A good laissez-faire
restaurant manager will know when to let the staff do their thing, and when to pull in the
reins. A bad one will take this approach to avoid work and responsibility.

Statement of the Problem

The study attempted to assess the profile, operational activities and financial practices
among internet caf businesses in Cagayan de Oro river barangays. Specifically, this study
sought to answer the following questions:

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1. What is the profile of the respondents in terms of:

1.1 Age
1.2 Gender
1.3 Number of dependents
1.4 Number of families in household
1.5 Head of family source of income
1.6 Other sources of income
1.7 House
1.7.1 Owned
1.7.2 Rented
1.8 Business skills acquisition
2. What is the profile of home based business in terms of:
2.1 Number of years in operation
2.2 Start-up capital
2.3 Legal compliance
2.3.1 Barangay Permit
2.3.2 City Permit
2.3.3 BIR
2.3.4 DTI
2.4 Business area in square meters
2.5 Building
2.5.1 Owned
2.5.2 Rented
3. What are the operational activities of home based business in terms of:
3.1 Business hour
3.2 Pricing practices
3.3 Sources of supplies
3.4 Customer service interaction
3.5 Shifting of duties (time and frequency)
3.6 Inventory
4. What are the financial practices of home based business in terms of:
4.1 Sources of capital
4.2 Supplies mode of payment
4.3 Customers mode of payment
4.4 Allocation for family use/ personal expenses
4.5 Cash budgeting
4.6 Profit evaluation

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5. What are the best practices of home based business in terms of successful operations?

Significance of the Study

The purpose of this study is to help the local carenderia gain enough profit for them to
survive and to gain competitive advantages in the food industry amidst all the fast food
chains surrounding the area. This study will help these local carenderias to have more
sustainable profit by providing them knowledge on how to improve their service, quality of
food, price, facilities, and number of food choices and allocation of resources. Improving on
this will help the local carenderias attract more customers, be more profitable and maximize
the utility of the customers.
The outcome of this study will benefit the following

Local government
The outcome of this research for the government will be
economic growth. It can help steady our economy by starting
something small and then it grows bigger in time meaning

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more income and more tax or more funds for the government
to be able to do their job for our country.

Future Researchers
For the future researchers, it will help you to be more
understanding about business. How it can benefit your future if
you have your own, you will also be aware of your
surroundings especially your competitors. It will broaden your
knowledge about small-scale businesses and understand every
prospects of having a business

Readers
The readers will be interested in this kind of research because it
will give them knowledge or more understanding as to how
people are devoted to their business especially like carenderias.
The passion of the people for creating or coming up with this
idea will attract you to know how this works or what it does to
you or the people around you.

Scope and Delimitationsof the Study

This study is limited only to the extent of home based carenderia business in selected river
rural barangays of Cagayan de Oro City which include Macabalan, Puntod, Consolacion,
Carmen, Kauswagan, Bonbon, Macasandig and Balulang. The profile of the respondents and
home based business, operational activities and financing practices of carenderia business.
Thus, the respondents are limited only chosen carenderia business owners. This study has
also encountered certain challenges in the course collecting data from the study area.

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Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES
Introduction
A carenderia is a small business idea that anyone can do as long as he/she has the
passion for cooking and a house. A carenderia will require a small capital investment which
will be used in the ingredients, utensils, equipment, tables and chairs. A typical carenderia
has tables that can accommodate one to two customers and kitchen equipment such as an
LPG stove or a charcoal griller. A carenderia doesn't also need that much people to hire since
it is only small. But if one decided to expand his/her business, then help will likely be needed
already. For a carenderia, having a good location is very important. A place near or is easy to
be accessed by your customers is ideal. Usually a place near tricycle drivers or blue collared

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workers is good. The owner should also be reasonable with price, preferably very affordable
prices. As for advertising, word of mouth advertising can be the best promotional since it has
no costs and easy to spread. So satisfying your customers is very important.

Foreign Literature and Studies

Fast food, a worldwide influence, has become a major issue on our society,
communities and organizations who are against or in favor of its consumption. This literature
review selects and examines various advertisements, opinions, and data of the effect fast food
has on American community. Fast food impacts not only our economy but our health; it may
be looked as a positive and/or negative influence. It is important to inform the community
with the consequences and harmful effects fast food consumption may bring, since our future
adults, children, are the most being target by such advertisements. The first fast food
restaurants originated in the United States with A&W in 1919 and White Castle in 1921.
Today, American-founded fast food chains such as McDonald's and KFC are multinational
corporations with outlets across the globe.
Variations on the fast food restaurant concept include fast casual restaurants and catering
trucks. Fast casual restaurants have higher sit-in ratios, and customers can sit and have their
orders brought to them. Catering trucks often park just outside worksites and are popular
with factory workers.
Local Literature and Studies
The Carenderia is a local eatery selling and serving and viands with wooden benches.
It's also known as a "turo-turo" wherein customers literally point what they want to eat from
an array of cauldrons.
The carenderia was considered as a respite of travelers having originated as a quick food
service in busy crossroads. Today, carenderias have evolved according to the needs to
Filipinos there are now variations including the travelling and the high-class carenderia.

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Restaurants and carenderia are meant for same services except that restaurants offer a
large menu including a variety of cuisines as compared to carenderia, which usually offers a
small menu with quick service. Another difference between a restaurant and carenderia is,
restaurants offer meals that are cooked and prepared and is eaten at the premises while
carenderia usually is pre-cooked meals or serves meals that are cooked easily. Diners may eat
it inside the store or they can order their food to-go. In carenderia you usually pay before
eating or vise-versa unlike full service restaurants.
Like every other country, the food industry has flourished very well in Philippines.
Filipinos love to eat and thats the reason why you will see a lot of restaurants, fast food or
carenderias scattered in the cities. These restaurants and fast foods can be local or
international food chains. Filipino food and chefs are considered one of the best in the world.
It is hardly surprising that Filipino food is often labeled as somewhat strange (like the balut
for example) but in its own way, its food is a unique mixture of eastern and western cuisines
and reflects the history of Philippines. The Filipino food includes dishes and cooking
procedures from China, Spain, Mexico, United States, and more recently from further
abroad. However, what makes them Filipino is the history and society that introduced and
adapted them; the people who turned them to their tastes and accepted them into their homes
and restaurants, and specially the harmonizing culture that combined them into modern
Filipino fare.

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Chapter 3
METHODOLOGY

The research design in this study is mixed method which emphasizes the quantitative
and qualitative approaches of research. This research focused on the assessment of
operational activities and financial practices of home based businesses along the riverbanks
of Cagayan de Oro City. Personal interviewing would be used to understand and specified
details about the practices on how they operate their home based businesses.
Guide questions and informal discussions were used as methods in this research to collect
data from the respondents. Before interviewing the respondents, the researchers prepared a

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letter addressed to the Barangay Chairman asking permission to let us conduct a survey and
interview to the business owners.
The researchers prepared a set of guide questions in English based on the objectives of the
study which would later be translated to vernacular language. Purposive sampling was
employed to 40 respondents. The interviewer will be conducted during their free time at their
business locations the researchers will take down notes while doing the interview. The inform
consent form for compliance of Research Ethics Protocol will be administered by the
respondents.
The result will be collected, tallied, analyzed and interpreted through the matrix system.

Chapter 3
METHODS (If Social Science Research)
MATERIALS AND METHODS (If Experimental Research)
Research Setting

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Research Design

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Respondents and Sampling Procedure
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Research Instruments
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Research Protocol
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Data Gathering Procedure
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Statistical Techniques
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Chapter 4

HIDE PAGE WORD & NUMBER

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

(Introductory Paragraph)

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Problem 1 (If social science research). What is the

Objective 1 (If experimental research).To determine

(Presentation of Tables, Figures, Discussion and Analysis of the Study)

Chapter 5

HIDE PAGE WORD & NUMBER

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

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Conclusions
(Answers the objectives; judgment of the findings; implications and contribution of the
research; what was accomplished / learned)

Recommendations

REFERENCES
(Example).
Binutu, O.A. and B.A. Lajubutu

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1994

Antimicrobial potentials of some Plants species of the Bignoniaceae family.

Afr. J. Med. Med. Sci., 23: 269-273.

Press TAB button between the Year and Title

(Author)
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(Author)
(Year) Title
(Author)
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(Author)
(Year) Title

APPENDICES
APPENDIX A
LETTER OF CONSENT

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APPENDIX B
FIGURES AND PLATES

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APPENDIX C

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SURVEY QUESTIONNAIRES OR LABORATORY RESULTS
OR DIAGNOSTIC RESULTS

APPENDIX D

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TIMEFRAME
(GanttChart)

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APPENDIX E
BUDGET PROPOSAL

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APPENDIX F
CURRICULUM VITAE

2x2

Name:
Address:
Email Address:
Name of Father:
Name of Mother:
School Graduated:
Elementary
High School
College
Membership:

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APPENDIX G
PLAGIARISM TEST RESULT

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APPENDIX H
GRAMMARLY TEST RESULT