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Management Practices of the Selected Catering Services

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Management Practices of the Selected Catering Services
Operational Strategies Of the Selected Catering Business
In Balanga, Bataan

Presented to
Dr. Ramon Bantugan

In Partial Fulfillment Of the requirements
In Research Management 1

By
Ivan Loraña
Queenie Joyce Swin
Daphne Anne Pastor

On
March 22, 2012

Chapter 1
Operational Strategies Of the Selected Catering Business
In Balanga, Bataan
Introduction:
Thomas Hansen says our life is always full of some special events. Lots of holidays, birthdays, anniversaries and weddings require lots of strength from the ones who host them. Just think of all that cooking for as many as twenty, fifty or even a hundred guests. Holidays are the events on the eve of which kids begin jumping of joy and adults, by the way women mostly, begin going crazy cooking at their kitchens and counting the hours till the holiday begins and all guests come.
Should a holiday be an endurance test for a woman in your family? Sure not. Catering services are the magicians and real help for people to enjoy their holidays without that running about markets for buying hundreds of ingredients and sleepless nights in order to be in time with your dishes. Besides the convenience of food catering services for all types of parties their availability also solves such a problem as thinking over how to cook this or that dish. The thing is that respectable catering companies that have been on the market for rather a long time tend to hire professional cookers only. Thus they achieve the high quality of cooking and the customers are always satisfied with their ideas.

1.1 Statement Of The Problem
General Objective This study aims to identify the Vibar’s Catering, Carlos & Cathy and Ms. Quicky Catering operational strategies used by the catering business in Balanga City, Bataan. And the specifically this study aims to answer the following questions:
Specific Problem
1. What is the Profile of the catering business
a) Classification of catering
b) Type of Ownership
c) Number



Bibliography: Author by Bill Hansen and Chris Thomas, “Off-premise Catering Management” second edition. Author by Nancy Loman Scanlon, Phd, “Catering Management” third edition. www.search.ebscohost.com www.qualitative-research.net/index www.wikipedia.com

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