Baking innovation and restrictions and their contribution to the Hotel and Restaurant Management Industry in Metro Manila : an analysis./ Mary Anne Therese S. Vengco, Zachary Aguilar, Patrick Ballesteros, and Aileen Delos Reyes.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2008.DDC classification:
  • T 647.94 2008
Dissertation note: Undergraduate Thesis Summary: Statement of the Problem This study aimed to determine the Contribution of baking to the HRM industry. Specifically, this study sought to determine the following questions: 1. Profile of the respondents, as regards to: 1.1 age. 1.2 gender, 1.3 years of baking experience; and 1.4 educational attainment? 2. As perceived by the respondents, to what extent is the baking and its restrictions, contributed to the HR industry, as to: 2.1 demand, 2.2 customer's satisfaction. 2.3 desirability. 2.4 life span; and 2.5 nutritional value? 3. Is there a significant difference between the perception of student and baker respondents? 4. What are the problems encountered by the respondents in introducing baking innovations? 5. Based on the study what are the necessary recommendations for the HR industry? Summary of Methodology This chapter presents the research design, respondents of the study, what type of research instrument, data gathering procedure and statistical treatment. Findings A lot of innovations have come to affect the Filipino industry. Some of them made a big impact to the extent that they increased volume of sales and customers. Nowadays, baking has become a part of the Filipino way of cooking food. Restaurants and hotels have their own bakeshops to cope with this new innovation. On this research, the respondents were forty five (45) students were HRM students, third year and forth year, bakers of hotel, restaurant and bakeries Based on the responses, mostly 80% are agreeable that baking innovation is a big contribution to the Filipino food industry. Even if it has various restrictions, it is because of its qualitative and quantitative appeal, even international by which in, another mark for Filipino class innovations. Conclusion Based on the data gathered, the following are the conclusions of the researchers: 1. Most Filipinos have acquired knowledge on baking and baking process, thus it is easier for them to attain food business plans. 2. Filipinos nowadays are desirous to go abroad and this innovation paved the way in assisting them to reach that goal. There are a lot of countries that need hands for this kind of industry 3. Baking and baking process contribute effectively to the Filipino food industry because of its impact on the business production yield in which the Filipinos become more successful in this kind of business.
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2008 0027 (Browse shelf) Available
Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2008 0051 (Browse shelf) Available
Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2008 0080 (Browse shelf) Available

Undergraduate Thesis

Statement of the Problem This study aimed to determine the Contribution of baking to the HRM industry. Specifically, this study sought to determine the following questions: 1. Profile of the respondents, as regards to: 1.1 age. 1.2 gender, 1.3 years of baking experience; and 1.4 educational attainment? 2. As perceived by the respondents, to what extent is the baking and its restrictions, contributed to the HR industry, as to: 2.1 demand, 2.2 customer's satisfaction. 2.3 desirability. 2.4 life span; and 2.5 nutritional value? 3. Is there a significant difference between the perception of student and baker respondents? 4. What are the problems encountered by the respondents in introducing baking innovations? 5. Based on the study what are the necessary recommendations for the HR industry? Summary of Methodology This chapter presents the research design, respondents of the study, what type of research instrument, data gathering procedure and statistical treatment. Findings A lot of innovations have come to affect the Filipino industry. Some of them made a big impact to the extent that they increased volume of sales and customers. Nowadays, baking has become a part of the Filipino way of cooking food. Restaurants and hotels have their own bakeshops to cope with this new innovation. On this research, the respondents were forty five (45) students were HRM students, third year and forth year, bakers of hotel, restaurant and bakeries Based on the responses, mostly 80% are agreeable that baking innovation is a big contribution to the Filipino food industry. Even if it has various restrictions, it is because of its qualitative and quantitative appeal, even international by which in, another mark for Filipino class innovations. Conclusion Based on the data gathered, the following are the conclusions of the researchers: 1. Most Filipinos have acquired knowledge on baking and baking process, thus it is easier for them to attain food business plans. 2. Filipinos nowadays are desirous to go abroad and this innovation paved the way in assisting them to reach that goal. There are a lot of countries that need hands for this kind of industry 3. Baking and baking process contribute effectively to the Filipino food industry because of its impact on the business production yield in which the Filipinos become more successful in this kind of business.

There are no comments on this title.

to post a comment.