Food Industry

The Identification of the Best Management Accounting Practices of the Selected
Small and Medium Fast Food Enterprises in Metro Cebu A Research Proposal

Presented to
The Faculty of the Accountancy Department of the University of San Carlos, Downtown Campus in Partial Fulfillment of the Requirement in AC527

Submitted By:
Amper, Francisse Mariel G.
Bayon-on, Chad Myko B.
Cabunilas, Ann Marie Christille P.
Magdadaro, Lez Arly O.
Nunez, Ma. Alyssa Rea S.
Veloso, Primrose O.

Submitted To:

Dr. CHALLONER ALLEGO MATERO
Teacher

TABLE OF CONTENTS

CHAPTER Page
I. INTRODUCTION Rationale of the Study 4-5 THE PROBLEM Statement of the Problem 5-6 Statement of Assumption 6 Statement of Hypothesis 6 Significance of the Study 6-7 DEFINITION OF TERMS 7-9 ORGANIZATION OF THE STUDY 9

II. THEORETICAL BACKGROUND
Review of Related Literature 10-15
Theoretical Framework 16-18 Conceptual Framework 19
III. RESEARCH METHODOLOGY Research Environment 20 Research Respondents 21
CHAPTER Page III. Research Instruments 21 Research Procedures Gathering of Data 21 Treatment of Data 22

BIBLIOGRAPHY 23-26
APPENDICES
A. Transmittal Letter 27-28
B. Research Instrument 29-32
C. Timetable of Activities 33-34
D. Program Budget 35
E. Curriculum Vitae 36-41

CHAPTER 1:

INTRODUCTION
Rationale of the Study:
Food is always viewed as an indispensable household necessity and based on the 2009 Family Income and Expenditure Survey (FIES), around 42.6 percent of the total expenditure of a typical Filipino household is solely being allocated for food. Changing consumer behavior and lifestyle, however, are some of the factors

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