management practices and problems of MSU- Marawi City towards catering services Statement of the Problem This study will deal with the risk management practices and problems among 5th street catering establishment. Specifically; it will answer the following questions: 1. What is the demographic profile of the MSU-Marawi City catering services in terms of: 1.1. Location of Business 1.2. Operating capital 1.3. Types of catering services offered 1.2. Personal 1.2. a. Age
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Date: February 25‚ 2012 To: Alicia Pena‚ Chief Financial Officer From: Carolyn Haynes Subject: Recycling Feasibility Report for the Greening Corporation Starting a Companywide Recycling Program This is a feasibility report specifically complied for The Greening Corporation. John James‚ President of the Greening Corporation wants to start a recycling program. This report will assist‚ Alicia Pena‚ their Chief Financial Officer by providing research and recommendations for starting
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RIZAL TECHNOLOGICAL UNIVERSITY Maybunga‚ Pasig City A Feasibility Report on the study “KUSINA DE FILIPINA” Submitted by: Calacat‚ Juvy L. Enoc‚ Renalyn S. Guevarra‚ Jessa Marie R. Nicolas‚ Julie Anne C. Rubia‚ Aileen C. Date Of Submission February 10‚ 2012 TABLE OF CONTENTS I. Introduction 1 II. Marketing Study 2 a) The service b) The market c) Marketing Strategies III. Technical Study a) Project’s technical distribution b) Business size
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PROJECT FEASIBILITY STUDY General Information: Project name: 1957 Security & Investigation Agency Corporation Location: A. Chan Building‚ Mandalagan‚ Bacolod City‚ Philippines I. Project Profile: This document is developed to provide the entrepreneur with a potential investment opportunity in setting up and operating a Security Agency. The document is designed to provide information and outline various details to facilitate the entrepreneur in making correct decisions as to technical
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without worrying about shoulder pains and back pains. 1.4.1 Market Feasibility According to the demand and supply analysis there is an increase in the desirability of this product every year‚ therefore consumers are open to the idea of accepting such product. We also want to attract potential buyers with the most affordable price that we can offer. 1.4.2 Technical Feasibility In this part of the study the researchers look at the technical aspect of production. Lay-Backpack is
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PRODUCTS AND SERVICES OFFERED BY SELECTED CATERING ESTABLISHMENTS IN QUEZON CITY A Thesis Proposal Presented to the Faculty of The College of Hospitality Management Eulogio “Amang” Rodriguez Institute Of Science and Technology In Partial Fulfillment Of the requirements for the Subject CL 104 leading to the degree of Bachelor of Science in Hospitality Major in Cruiseline Operations by Patricia G. Garcia Waldron G. Guino-o Darwin S. Icawalo S.Y. 2014-2015 TABLE OF
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FEASIBILITY STUDY Outline of the Project Title Page - Logo of the Business Approval Sheet - Panel’s signatures Acknowledgement - Special thanks. Table of Contents -from Exec. Summary to Financial Analysis I. Executive Summary - name of the company - starting capital - business location - target market - competitors -market research summary II. Description of the Business - idea origin - bus. line and activity - bus. details; Logo‚ investment cost - project
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NOBLESSE CONVENTION HALL AND CATERING SERVICES IN PASONANCA‚ ZAMBOANGA CITY A Feasibility Study Presented To The Faculty of the College Home Economics Hotel and Restaurant Management Department Western Mindanao State University In Partial Fulfillment of The Requirements for the Subject TC 105 – Entrepreneurship and Business Planning By: NOR AINEH R. BARAZON RONALYN V. CATAYLO MICHELLE MAE H. DESIDERIO ALVEE F. HUSAIN SHEENA MAE G. KILAT CHARMAINE B. LUNJAS NADZRA
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AIRLINE CATERING PROJECT REPORT AIRLINE CATERING PROGRAMME NAME: B Sc IN HOTEL MANAGEMENT & CATERING OPERATION DECLARATION BY THE STUDENT AIRLINE CATERING Project Report submitted to Yashwantrao Chavan Maharashtra Open University in partial fulfillment of the requirement for the award of Bsc. In Hotel & catering operations programme code V76. I hereby declare that this is my original work and has not been submitted or copied from elsewhere.
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Learning objectives • Provide a brief overview of flight catering • Identify the periods of crucial development concerning the industry • Understand the implications of the historical development of on-board food service • Identify the key trends in the airline industry C H A P T E R 1 • • • • Introduction to flight catering Flight Catering • • • • • 2 Introduction It is possible to dine in five-star luxury while travelling at 600 miles per hour‚ six miles above the surface of the
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