1. Chapter I
THE PROBLEM AND ITS SETTING
Introduction
The catering business is one of the most lucrative and
profitable home businesses with a high potential for
expansion and growth. It is both financially rewarding and
fun. Each catered event - whether birthday parties for
children, breakfast in bed and intimate candlelight dinners
for two, company dinner parties for 50 and wedding
receptions involving a hundred or more guests -- is a new
experience and challenge with a new group of people.
Whether it is a catering event on a full-time or part-time
basis, the opportunities are excellent.
However, catering is a demanding work, requiring
stamina, ability to work under pressure, and excellent
interpersonal skills. The success will greatly depend on
reputation. To build a good reputation in the business,
owner should be willing to work hard and the ability to
work under pressure. This kind of entrepreneurial business
is definitely growing and becoming more popular with people
of all income levels.
In the province, there are several catering services
that occur, extending services in the group of people on
1

2. which they are offering services for the hectic scheduled
families and those people who does not want to have to work
in the kitchen preparing for a hundred of people who will
attend parties, catering services will be the one who
assist and done all the works.
Many people are urging to put up a small business like
catering services and this study will tackle first their
success indicators and their preparation in putting up a
business so that people who wish to establish a catering
service, this paper will help them a lot.
Statement of the Problem
This study aims to describe the Success Indicators
among Catering Services in Cabanatuan City.
Specifically; it will answer the following questions:
1. How may the owners demographic profile be described in
terms of :
1.1 location of business
1.2 operating capital
1.3 types of catering services offered
1.4 number of manpower
2. How may the different Success Indicators among Catering
Services in Cabanatuan City bedescribed in terms of:
2.1 Market research
2.2 Menu composition
2

3. 2.3 Lay-out and designs
3. What are the possible outcomes that affects the
different factors in operating catering services be
identified as to:
3.1 Income generation
3.2 Competition
Scope and Limitations of the Study
This study entitled ”Success Indicators among Catering
Services in Cabanatuan City” will cover the different
experiences of selected owners of catering services in
Cabanatuan City. Their experiences and suggestions will be
used and help a lot of future entrepreneurs in putting same
business.
Descriptive methods of research will be used in the
study and a total of ten (10) Catering Services owners will
be involved as respondents to this study, and they are
Paulino’s Catering, Dina’s Catering, Rod Rose Catering Café
Cristina Catering La Parilla Hotel, Aracelis, Rosenda’s
Restaurant, Plaza Leticia, Belle’s Catering and P-enoys
Catering which will be chosen by the researchers thru
convenience sampling.
3

4. Questionnaire will be the main tool in data gathering
and this study will be conducted during the school year
2011-2012.
Theoretical Framework
According to Hetahers,(2008) Catering operations are
generally one of the more complex components of a venue’s
activities. It is estimated that only 15% to 30% of
restaurant, hotel and club catering operations are
profitable. A successful catering department requires the
effective management of everything from price and portion
size to marketing and Human Resources. The benefit of a
successful catering operation is that it not only brings in
profits from the catering department, it also serves to
enhance other areas of the business.
4

5. Input Process Output
1. the profile of the participants
be described in terms of :
Location of business
Capital
Types of catering services
offered
Number of manpower
2. Different contributing factors
in operating catering services
be described in terms of:
Market research
Menu composition Questionnaires
Lay-out and designs Statistical Treatment of Improvement in the
data Catering Services
3. The possible outcomes that Percentage, weighted
affects the different factors in mean
operating catering services be Frequency Distribution
identified as to:
Income generation
Competition
Figure 1.Research Paradigm
5

6. Conceptual Framework
The conceptual framework of the study uses the input –
process-output (IPO) whereas the input of the study that
the researchers aims to determine is the profile the of the
respondents be described in terms of: age, gender,civil
status, educational background, number of children,
location of business, capital, types of catering services
offered, number of manpower, Success Indicators among
Catering Services in Cabanatuan City be described in terms
of Market research, Menu composition, lay-out and designs
possible outcomes if the different factors in operating
catering services are followed The process is the Gathering
of data thru questionnaires. Statistical analyzation of
data and the output of the study is Improvement in the
Catering Services.
Significance of the Study
This study is identified to be beneficial to the
following:
Catering Services Owners. The study will give them
opportunity to give what they had experienced in
putting up he business so that others will be given
opportunity to study the consequences they are facing
6

7. and avoid the possible problem it may brought in the
future.
Future Entrepreneurs. The findings of the study will
help them a lot in studying the possible consequences
and factors in putting up catering services so that
hey can assess freely and when they decide to put up a
business like catering services they will exactly know
what they should do.
The Hotel and Restaurant Management students. The
study which will be the output of this study could be
of great help to HRIM students because it will allow
them to learn and review the different procedures in
catering services. It can be used as a reference in
their studies regarding catering service to provide
them a vital information and better understanding and
equip them with knowledge.
The Hotel and Restaurant Management Professors.
Through this study, their method of instruction can be
improved and this would help facilitate the
application of various processes involved in catering
services. Also, it will enable them to have ample time
in doing other works for the benefit of the students.
7

8. Costumers. This study will help the costumers to
understand the operation and enable them to evaluate
or asses the problems encountered in catering services
The Researchers. Through this study, they will have an
effective way of show casing what they have learned
and come up with an output, in the form of making a
research study that would be of benefit to others.,
this study will also this study will serve as
background and added information on how to establish a
successful start in a catering services business, this
study will also enable the researcher to be more
resourceful and studious in the field of this study.
Definition of Terms
For better understanding of the study, some terms are
operationally defined:
Catering Services.Is the business of providing foodservice
at a remote site or a site like a hotel, public house (pub)
and other various locations.
Contributing Factors. The term refers to the different
terms that affect the operation of the catering services,
how it will improve or can attract customers.
8

9. Lay-out and Designs. The term refers to the different
physical arrangement of the business in which customers
feel at ease when they are in the location.
Market Research.It refers to the study of the possible
people who will obtain services of the catering services in
the area.
Menu Composition.The term refers to the kind of foods that
will be offered to the customer in which it will be a
factor to attract them.
Profile.It refers to the distinct characteristics of the
owner of catering services like ages and gender in which
researchers believe has bearing in the present study.
9

10. Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the review of related literature
and studies which is relevant to the present study.
Foreign Literature
The catering business is tough, with the details of
preparing food off-premises and on-site for hundreds of
people often times mind-boggling. It is not easy to cater
to an event of 400 people, much more if people start to do
thousands, some 60 miles from your home (what if you forget
the sauce?). Successfully running a small catering business
takes much more than a passion for cooking and a knack for
preparing tasty dishes. You have to be a superb planner and
manager as well. they need to be extremely organized, yet
flexible enough to be able to deal with last minute
changes. You also need a strong affinity for people and a
kind of intuition as to what people enjoy in different
environmental settings.
As the culinary sophistication and desire to be
entertained of many people have grown, customers today are
looking for the catered experience to be more restaurant-
like. Many caterers are now offering signature dishes and
10

11. house specialties as customers broaden their culinary
experience. Others are offering family-style menu,
especially for large informal functions and even corporate
meetings.
Caterers today have to be adept not only in satisfying
the taste buds but also excel in food preparation. With
the goal of wowing the socks off the clients, many caterers
give ample focus on plate presentations, venue selection,
and table decoration, among others. Some even hire artists
to improve the presentation of the food, while some go to
such lengths as indoor pyrotechnics, confetti guns and
laser-light shows. Others employ in-house artists to
customize each catered event from passing platters to plate
presentations. Given the intense competition, caterers
nowadays are prepared to do anything to keep the customer
happy (and coming back for more).
You do not need special education or training to
become a successful caterer. Although taking some courses
at culinary institutes or vocational schools can help. Some
start out by working for one or more catering businesses to
get an inside look at how the business goes.
As with any business, your success will be directly
related to the soundness of planning and the working of
that plan. Start small and keep it simple. Understand
11

12. exactly what your client wants, and give him what he wants
in the way of service that reflects upon the client in a
complimentary manner.
Many people dream of running a successful catering
business. They imagine preparing delicious food for
appreciative people, building up a steady clientele.
Running a catering business takes a lot of work, too --
thus, as with any small business, the owner will enjoy more
success if she has the ability to think creatively, work
independently, and network widely.
Some caterers choose to specialize in a particular
menu or type of function. The business owner must ensure
the local area has a demand for this type of food. A
successful business owner does his home work before
preparing the menu. This includes getting copies of menus
from successful businesses to find out what's popular, and
deciding on the target audience, as Joyce Wineberg says in
her book "The Everything Guide to Starting and Running a
Catering Business." The business owner should also include
his specialties in the menu and keep a running log of
ideas, so he can update the menu occasionally, she adds --
offering seasonal choices like cold soup in summer, for
instance, is key to success.
12

13. A stellar reputation plays a key role in landing
catering assignments. Catering businesses become known in
their communities for their quality of food and
reliability, and word of mouth will still form the
foundation of a business' reputation. This means being
professional and providing excellent quality food at every
engagement, since attendees will share their opinion of the
business.
As Lora Arduser and Douglas Robert Brown say in "The
Professional Caterer's Handbook," a caterer must remain
highly organized and efficient. A caterer's job involves
planning how to prepare menus for all of her engagements,
preparing the food, managing staff, transporting the food,
talking with clients, advertising, and handling various
unforeseen glitches such as equipment malfunctioning, as
the authors describe. She must effectively juggle these
tasks while remaining personable and professional.
A website is crucial in today's marketplace,
especially for anyone marketing to upscale clients. In
addition to marketing the business' services, it's a
considerate way to display the services to clients without
requiring them to drive to a particular location. If a
catering business owner hasn't developed a website, many
potential clients may overlook the business.
13

14. Connecting with organizations such as the American
Culinary Federation and the National Caterers Association
will keep the owners of small businesses clued in to events
and developments in the catering world, as Arduser and
Brown point out. Connecting with other professionals also
provides moral support and education, increasing the
chances of success.
Local Literature
Catering operations, as either a stand-alone facility
or as part of a larger hospitality-related business, exist
in a wide variety of formats, or styles. Most common are
those that are readily identifiable as private rooms in
restaurant operations, hotel facilities, and independent
catering facilities. The increased demand by the
international public for private function space outside of
their own homes and businesses has led the catering segment
of the foodservice sector of the hospitality industry to be
a leader in the continued growth of both facilities and
revenue. Forward thinking foodservice businesses from fine
dining restaurants to delicatessens are incorporating
catering services into their operations in recognition of
the expanding market for prepared foodservices. Off-
premise catering and take-out services offer an excellent
avenue for increasing revenue with minimal costs.
14

15. The proximity of the restaurant to office complexes
and centralized business areas will help to establish
whether its catering service will be focused on business or
social marketing efforts. Businesses in the twenty-first
century are spread from urban centers to suburban locations
in office parks. Central urban locations offer a
concentrated market for both office delivery and take-out.
A significant factor in developing the market for business
catering is that service is generally required during the
business week, leaving weekend periods free to service
social business. In addition, locations such as museums,
concert halls, and historical sites offer interesting
venues to catered functions for both local businesses and
conventions.
Both urban and suburban restaurants can successfully
develop social catering business. Suburban locations are
generally more appropriate for social catering to private
homes, clubs, churches, and other facilities. Delivery
to urban locations can pose security and logistical
problems, creating additional costs for transportation and
service labor. Population density also affects the volume
of anticipated catering business. Restaurants situated
in rural areas with low population density cannot expect
immediate high volumes of catering business. Areas of high-
15

16. density population yield a variety of catering
opportunities that steadily increase in volume through
referrals and reputation. The location of the physical
restaurant building plays a role in the type of catering
services to be offered. Storage facilities, expansion
possibilities, and access to major transportation routes
are factors important to catering service production.
Customer Profile Restaurants have the advantage of a built-
in customer pool to whom they can market in-house and off-
premise catering services. In addition, the attraction of
being associated with a restaurant's reputation will help
to expand the possible market to include new business and
social clients. The market profile should classify
customers as business or social catering clients,
designated by income bracket. In addition the range of
activities for which each customer pool will need catering
services should be researched as thoroughly as possible.
This will help in developing package programs along with
potential menu programs and accompanying pricing concepts.
Full-Service Restaurants Style or Concept The style,
concept, and/or theme of the restaurant should be taken
into consideration when planning potential catering
services. Off-premise catering services do not necessarily
have to blend with the facilities offered by the
16

17. restaurant. On-premise catering services should, however,
be designed to function within the restaurant facilities.
Restaurants facilities are a major factor in providing
on-premise catering. The ratio of catering functions to
restaurant services that can be handled at a given time is
dependent on the size and flexibility of the physical
plant. Small private parties are often incorporated into
the general dining room setting. Large parties must,
however, be given facilities that are separated from the
general public.
This restaurant has a private dining room and bar
facility with a dance floor that can also be used for
additional restaurant seating during busy time periods and
holidays. Flexible facilities such as these allow a
restaurant to maximize revenues. Many restaurants that
offer in-house catering schedule large parties, such as
weddings, anniversaries, luncheons, and dinners, on days
and times when the restaurant is not otherwise open. Often
catering business must be refused because sufficient on-
premise facilities are not available. When management
is continually turning away catering business, a decision
will need to be made as to how the restaurant will balance
is future development of catering versus full-service
dining services. Kitchen facilities play a major part in
17

18. determining when and how catering service demands can be
met. Kitchen equipment must be flexible, allowing for
volume production to take place simultaneously with à la
carte restaurant service.
The kitchen cooking load and holding capacity of
ovens and auxiliary equipment is important to determine if
a kitchen is to be used to its full capacity during busy
times. Storage and refrigeration facilities determine the
amount of food products available at any given time.
The cost of waste from food spoilage due to lack of
refrigeration and freezer space could dilute the profit
from additional catering business. A further discussion
of equipment capability for catering service is found in
Chapter Twelve. Cuisine and Menu The primary cuisine and
menu offerings of a restaurant constitute one of the most
important considerations for on-premise catering. As
discussed earlier, off-premise catering services do not
necessarily need to be the same as those offered at the
restaurant for full-service dining.
Purchasing and production requirements are crucial to
the successful development of catering services. On-premise
catering should offer menu items that duplicate the
established menu as closely as possible in order to enhance
production capabilities. Surrounding items, such as
18

19. vegetables and starches, are the most effective area of the
menu to duplicate. Kitchen production is more efficient
when the number of surrounding menu items is 28 Chapter 2
Styles of Catering Operations
19

20. Chapter III
METHODS OF RESEARCH AND PROCEDURE
This chapter discusses the method of research used,
locale of the study, the respondents, sample/sampling
design, the data gathering techniques and instrument,
validation of data and the statistical treatment of data.
Method of Research Used
The study utilized the descriptive method of research.
Descriptive research according to Burns and Grove (2003),
is a method that provides an accurate portrayal or account
of characteristics of a particular individual, event, or
group in real life situations. This type of research is
conducted to discover new meaning, describe what exists,
determine the frequency with which something occurs, and
categorize information.
In the words of Shields (2006), she stated further:
“Descriptive research is also called
Statistical Research. The main goal of
this type of research is to describe the
data and characteristics about what is
being studied. The idea behind this type
of research is to study frequencies,
averages, and other statistical
calculations. Although this research is
highly accurate, it does not gather the
causes behind a situation. Descriptive
research is mainly done when a researcher
wants to gain a better understanding of a
topic”.
20

21. Research Site
The City of Cabanatuan (Ilokano: Ciudad ti Cabanatuan;
Kapampangan: Lakanbalenning Cabanatuan/Siudadning
Cabanatuan; Pangasinan: Siyudadna Cabanatuan/Lunsodna
Cabanatuan; Filipino: Lungsodng Cabanatuan) is a first
class, urban city in the province of Nueva Ecija,
Philippines. It is considered the commerce, industrial and
educational hub of the province. According to the latest
census, it has a population of 259,267 people in 45,424
households. It is a bustling city home to many jeepneys and
tricycles. It bears the title as the "Tricycle Capital of
the Philippines", because it has about over 38,202 (as of
September 2009) registered tricycles.
The old provincial capitol of Nueva Ecija is located
here and is still used by the provincial government and the
governor.
21

22. Location Map
The map showing the area of CabanatuanCity
Figure 2. Location Map of the Study
Sources of Data
There were 5 owners of Catering services in
CabanatuanCity. Those respondents were given questionnaires
by means of convenience sampling whereby limitation has
been set in the selection of respondents. A total of 5
questionnaires will be prepared and the survey ended after
these questionnaires were filled up by the respondents;
then collected, tallied, analyzed and interpreted.
Sampling Design
22

23. Descriptive method is used in the study using
purposive sampling (Grove & Burns, 2005).
Purposive sampling was the sampling method used by the
researchers.
Data Gathering Techniques and Instrument
Interview. Structured or unstructured interview was
used in order to determine the different perception of the
participants to the contributing factors in operating
catering services among selected owners in Cabanatuan City,
the questions and answer given by the participants is a
great help in the construction of the study, although the
question made is not typically used in the questionnaires.
Questionnaire. The questionnaire was the main tool
used by this study in data gathering. A questionnaire is a
research instrument consisting of series of items and other
prompts for the purpose of gathering information from the
respondents. Specifically, the researchers used the
structured questionnaire. Structured questionnaire is a
questionnaire used in large surveys where specific answers
are anticipated. It includes the use of multiple choice and
scaled questions. It generates quantitative information
(data), which can be analyzed statistically, and endeavors
to remove any bias potentially originating from either the
researchers or the respondents (LLP, 2006).
23

24. Local or Actual Observation. Is used to determine the
clarity and accuracy of the data taken from interview and
questionnaires.
Description of the Questionnaire. The instrument used
was a structured questionnaire developed by the researchers
which consisted of a number of items that the respondents
have to answer in a set format. The questionnaire developed
consisted of two parts: the profile of the respondents and
the contributing factors in operating catering Services
among Selected Owners in CabanatuanCity.
Part I which is the profile of the respondents in
terms of their age, sex and civil status.
Part II consisted of three factors that might help the
determination of the participant in Success Indicators
among Catering Services in Cabanatuan City.
The respondents indicated the agreement or
disagreement to the listed attitudes using the following
response mode:
Rating Verbal
Scale Interpretation
4 Very Satisfactory (VS)
3 Satisfactory (S)
2 Fairly (FS)
Satisfactory
1 Unsatisfactory (US)
24

25. Scoring. The scoring and verbal interpretations of the
responses were arranged using the Likert-five point scale
given below:
Verbal
Rating Scale
Interpretation
4.20-5.00 Very Satisfactory (VS)
3.40-4.19 Satisfactory (S)
2.60-3.39 Fairly (FS)
Satisfactory
1.00-2.59 Unsatisfactory (US)
Validation of the Questionnaire. The questionnaire used by
the researchers was developed by the group. It was
initially drafted as a result of several readings and
consultations. The draft was presented to the researchers’
research adviser and Dean of the College of HRM for
comments. Group sat together to improve and revise the
questionnaire and incorporated all suggestions that came
out after the validation.
Administration of the Questionnaire. The researcher will
seek permission from the dean of the College of Nursing.
Upon approval, the researchers will administer the
questionnaires to the target participants. In the
administration of the instrument, the researchers will
personally visit the family and will distribute the
questionnaire.
25

26. The researcher allowed a period of two months for data
gathering to give ample time for the retrieval of the
instrument.
Statistical Treatment of Data
After collecting the data needed, the researchers
tabulated and analyzed the gathered data with the help of
statistical tools. The following are the statistical tools
used in this study together with their corresponding
formulas.
1. The profile of the respondents was determined by
using and percentage, ranking and weighted mean (Trochim,
2006).
Percentage
F
(P)% = ─── x 100
N
Where: F = Frequency
N = total number of the respondents
P = percentage
Weighted Mean
Weighted mean is used in parts 2 and 3 , the formula
used is: WM = TWF/N
Where: WM = weighted mean
N = total number of responses
WF = weighted frequency
26

27. Chapter IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter presents the presentation of data , its
analysis and its interpretation of data, it dealt primarily
on the Success Indicators among Catering Services in
Cabanatuan City.
1. Profile of the Participants in terms of:
Table 1.1
Location of Business
F %
Residential 7 70
Lease within the 3 30
city
Total 10 100
The location of their business is explained in the
table, 7 of the participants admitted that they located
their business in their residential home with 70% and 1
answered that they lease within the city with 30%.
Majority of the catering business owners prefer their
home as the primary location for their business because of
the fact of easiness and accessible on what they need, and
their customers can easily locate them.
27

28. Table 1.2
Capital
F %
P 100,000-P200,000 10 100
P 201-P 300,000 0 0
Total 10 100
Majority of the participants admitted that they have
staring capital of P 100,000 – P 200,000.
Table 1.3
Types of Catering Services Offered
F %
All types of 10 100
Catering services
like Marriage,
Christening,
Birthday Party,
business party,
etc.
Birthday party 0 0
alone
Total 10 100
Participants admitted that their business offered
all types of catering services and this includes Marriage,
Christening, birthday Party, business party, etc.
Table 1.4
Number of Manpower
F %
0-10 7 70
11-15 3 30
Total 10 100
28

29. 7 of the participant have 0-10 people working with
them with 805 of the population of participants and 3 has
11-15 manpower with 30%.
Result shows that majority of the participants has
0-10 people working with them, it includes the cook,
liaison officers, helper and caterer.
2. Success Indicators among Catering Services in Cabanatuan
City in terms of:
Table 2.1
Market Research
W F WF WM VI Rank
1. Demographics: the 5 7 35
population 4 3 12
characteristics of the 3 0 0 4.7 SA 1
local area (ie; families, 2 0 0
retirees, income levels, 1 0 0
age,structures, etc.)
10 47
2. Portion Size: what 5 5 25
preferences do local area 4 5 20
residents place on 3 0 0 4.5 SA 3
portion size, food 2 0 0
quality and price 1 0 0
10 45
3. Customers willingness 5 6 30
to pay 4 4 16
3 0 0 4.6 SA 2
2 0 0
1 0 0
10 46
4. Popular items are on 5 0 0
competitor’s menu? 4 8 32
3 2 6 3.8 A 4
2 0 0
1 0 0
29

30. 10 38
5. How much variety is 5 0 0
needed on the menu? 4 0 0
3 7 28 3.7 MA 5
2 3 9
1 0 0
10 37
One of the factors that needed in the operation of
catering business is the market research, rank 1 are
Demographics: the population characteristics of the local
area (ie; families, retirees, income levels, age structures
etcwith both have 4.7 in weighted mean and interpreted as
strongly agree , rank 2 is Customer’s willingness to
paywith weighted mean of 4.6 strongly agree, rank 3 is
Portion Size: what preferences do local area residents
place on portion size, food quality and price with 4.5 also
strongly agree , rank 4 is popular items are on competitor
menu’s with 3.8 and it means agree and the last is How much
variety is needed on the menu with 3.7 and interpreted as
moderately agree.
Market research plays an important role in the
catering business it is the kind of study that the
perspective businessmen should studied they should started
the population of the location, to see if there is a demand
and their capacity to seek catering service,because present
lifestyles have also given way to increased demand for
30

31. catered food service. Instead of laboring for hours, even
days, in the kitchen preparing for parties or events, many
homemakers now call on a caterer to provide sumptuous and
unforgettable feasts for their guests. An increasing number
of working mothers are paying to have catered birthday and
graduation parties, as well as wedding receptions handled
by caterers. The reasons are simple: if she is working
outside the home, today's mother just does not have the
time or the energy to do all the planning and staging of a
memorable party.
Table 2.2
Menu Composition
W F WF WM VI Rank
1. Menu management 5 6 30
4 4 16
3 0 0 4.6 SA 2
2 0 0
1 0 0
10 46
5 5 25
2. When composing a menu it is
4 5 20
essential that all meals are 3 0 0 4.5 SA 3
costed with strict adherence to 2 0 0
1 0 0
portion control.
10 45
3.Recipe cards 5 9 45
4 1 4
3 0 0 4.9 SA 1
2 0 0
1 0 0
10 49
31

32. 5 0 0
4. Inventory management
4 8 32
3 2 6 3.8 A 4
2 0 0
1 0 0
10 38
5. Predicting and assessing when 5 0 0
to change certain aspects of the 4 6 24
menu 3 4 12 3.6 MA 5
2 0 4
1 0 0
10 36
Rank 1 is Recipe cardswith 4.9 in weighted mean and
interpreted as strongly agree, rank 2 is Menu Management
and it is interpreted as strongly agree, rank 3 is When
composing a menu it is essential that all meals are costs
with strict adherence to portion control with 4.5 and also
interpreted as strongly agree, rank 4 is Inventory
management with 3.8 and interpreted as agree and the last
is Predicting and assessing when to change certain aspects
of the menu with 3.6 and it means moderately agree.
Menu management is an ongoing task; menus should be
reviewed and changed regularly when pricing a meal it is
necessary to determine the quantity of each ingredient, the
cost per unit of that ingredient and the cost per
meal/cover.Menu cards assist chefs and management to cost
menu items, they ensure food presentation and quantity
remain consistent and they serve as a reference for all
32

33. kitchen staff reducing the need for verbal questions thus
saving time. Inventory management is critical to successful
catering operations. Having too much inventory on hand can
harm your business in two distinct ways. The most obvious
is that food will spoil and will need to be thrown out
adding to wastage, which is usually already a major cost in
catering operations and a cost which is notoriously hard to
manage and control.
Table 2.3
Lay-Out and Design
W F Wm F WM VI Rank
Menu 5 9 45
considerations 4 1 4
3 0 0 4.9 SA 1
2 0 0
1 0 0
10 49
Table size and mix 5 7 35
4 3 12
3 0 0 4.7 SA 2
2 0 0
1 0 0
10 47
Spacing between 5 6 30
tables 4 4 16
3 0 0 4.6 SA 3
2 0 0
1 0 0
10 46
Entry and waiting 5 0 0
area 4 5 20
3 5 15 3.5 MA 5
2 0 0
1 0 0
10 35
Access to 5 0 0
restrooms and 4 7 28
33

34. Layout Efficiency 3 3 9 3.7 A 4
2 0 0
1 0 0
10 37
Rank 1 is Menu considerations with weighted mean of
4.9 and interpreted as strongly agree, rank 2 is Table size
and mix with 4.7 as weighted mean and is interpreted as
strongly agree,rank 3 is Spacing between tables with 4.6
and it means strongly agree, rank 4 is Access to restrooms
and Layout Efficiency with 3.7 and it means agree and the
last is Entry and waiting area with 3.5, interpreted as
moderately agree.
The designs of the facilities that support the
catering operation are vital. A well design catering venue
will incorporate a work/service area that facilitates
maximum efficiency thus keeping wages, power, energy and
wastage to a minimum.
Venue layout considerations can include the following:
Menu considerations: these factors will dictate what
types of equipment will be needed in the kitchen, size
and locations of preparation areas and storage
requirements
Table size and mix: what is your stereotypical
customer and what is your customer group mix
34

35. Spacing between tables: how much privacy and comfort
do customers require
Entry and waiting area: is the venue layout designed
so that when customers enter the catering area, front
of house staff are ready to greet them and allocate a
table
Access to restrooms: are bathroom facilities within
walking distance, and is their size adequate to cater
for the number of patrons. Department of Health
requirements must be satisfied
Layout Efficiency: A catering operation can be
simplified down to a eight step process 1.
Delivery/receipt of food and beverage; 2. Storage of
materials; 3. Pre-service preparation; 6. Order
receipt; 5. Cooking; 6. Serving food to customers; 7.
Removal of materials from tables/ dishwashing; 8.
Removal of waste. Each of these processes needs to be
taken into account when designing a catering venue.
Consideration should be given to cross traffic,
potential bottlenecks, clearances
35

36. 3. Possible outcomes as to its:
Table 3.1
Income generation
W F Wm F WM VI Rank
1. Creates jobs 5 6 30
4 4 16
3 0 0 4.6 SA 3
2 0 0
1 0 0
10 46
2. Ideas of 5 8 40
catering services 4 2 8
will be 3 0 0 4.8 SA 1
distributed 2 0 0
1 0 0
10 48
3. small business 5 7 35
will emerged 4 3 12
within the 3 0 0 4.7 SA 2
vicinity 2 0 0
1 0 0
5 47
4. creates 5 0 0
transportation 4 5 20
routes within the 3 5 15 3.5 A 4
vicinity 2 0 0
1 0 0
5 18
The possible effect as to the income generation are
Ideas of catering services will be distributed with 4.8 and
interpreted as strongly agree next is small business will
emerged within the vicinity with 4.7 and it means
strongly agree, next is creates jobs and is interpreted as
strongly agree and the last is creates transportation
36

37. routes within the vicinity with 3.5 and interpreted as
agree.
It implies that the catering services will creates
job among its employees added to this will creates line or
area of transportation and the emergence of small business
around the establishments offering different products.
Table 3.2
Competition
W F Wm F WM VI Rank
1. possible 5 9 45
competition will 4 1 4
emerged 3 0 0 4.9 SA 1
2 0 0
1 0 0
10 49
2. Competing with 5 8 40
other restaurants 4 2 8
3 0 0 4.8 SA 2
2 0 0
1 0 0
10 48
3. increasing 5 5 25
number of small 4 5 20
catering services 3 0 0 4.5 SA 3
in every three 2 0 0
barangay 1 0 0
10 45
The possible competition will be possible
competition will emerged with 4.9, next is competing with
other restaurants with 4.8 and it means strongly agree and
the last increasing number of small catering services in
37

38. every three barangay also strongly agree with 4.5 as
weighted mean.
Based on findings, there will be significant
competitors that will emerged on the catering services most
especially when they see that their business is booming ,
others will try to compete on them.
38

39. Chapter V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of the findings,
its conclusions and recommendation offered by the
researchers.
Summary
This study entitled ”Success Indicators among
Catering Services in Cabanatuan City” will cover the
different experiences of selected owners of catering
services in Cabanatuan City. Their experiences and
suggestion will be used and help a lot of future
entrepreneurs in putting same business.
Descriptive methods of research will be used in the
study and a total of ten (10) Catering Services owners will
be involved as respondents to this study, and they areLa
Parilla Hotel and restaurant, Aracelli’s Restaurant, Plaza
Leticia, Rosenda’s Restaurant, N.E. Cakes and
Restaurant,Paulino’s Catering, Dina’s Catering, Rod Rose
catering Café Cristina Catering and P-enoys catering which
will be chosen by the researchers thru convenience
sampling.
39

40. Questionnaire will be the main tool in data gathering
and this study will be conducted during the school year
2011-2012.
Specifically, it will answer the following questions:
1. How may the owners profile demographic profile be
described in terms of :
1.1 number of children
1.6 location of business
1.7 operating capital
1.8 types of catering services offered
1.9 number of manpower
2. How may the different contributing Success Indicators
among Catering Services in CabanatuanCitybe described in
terms of:
2.1 Market research
2.2 Menu composition
2.3 lay-out and designs
3. What are the possible outcomes that affects the
different factors in operating catering services be
identified as to:
3.1 income generation
3.2 Competition
40

41. Summary of Findings
1. Profile of the Participants in terms of:
Location of Business
The location of their business is explained in the
table,7 of the participants admitted that they located
their business in their residential home with 70% and 3
answered that they lease within the city with 30%.
Capital
Majority of the participants admitted that they have
staring capital of P 100,000 – P 200,000.
Types of Catering Services Offered
Participants admitted that their business offered
all types of catering services and this includes Marriage,
Christening, birthday Party, business party etc.
Number of Manpower
7 of the participant have 0-10 people working with
them with 70% of the population of participants and 3 has
11-15 manpower with 30%.
2. Success Indicators among Catering Services in
CabanatuanCityin terms of:
41

42. Market Research
One of the factors that needed in the operation of
catering business is the market research, rank 1 are
Demographics: the population characteristics of the local
area (ie; families, retirees, income levels, age structures
etcwith both have 4.7 in weighted mean and interpreted as
strongly agree , rank 2 is Customer’s willingness to
paywith weighted mean of 4.6 strongly agree, rank 3 is
Portion Size: what preferences do local area residents
place on portion size, food quality and price with 4.5 also
strongly agree , rank 4 is popular items are on competitor
menu’s with 3.8 and it means agree and the last is How much
variety is needed on the menu with 3.7 and interpreted as
moderately agree.
Menu Composition
Rank 1 is Recipe cardswith 4.9 in weighted mean and
interpreted as strongly agree, rank 2 is Menu Management
and it is interpreted as strongly agree, rank 3 is When
composing a menu it is essential that all meals are costs
with strict adherence to portion control with 4.5 and also
interpreted as strongly agree, rank 4 is Inventory
management with 3.8 and interpreted as agree and the last
is Predicting and assessing when to change certain aspects
of the menu with 3.6 and it means moderately agree.
42

43. Lay-Out and Design
Rank 1 is Menu considerations with weighted mean of
4.9 and interpreted as strongly agree, rank 2 is Table size
and mix with 4.7 as weighted mean and is interpreted as
strongly agree,rank 3 is Spacing between tables with 4.6
and it means strongly agree, rank 4 is Access to restrooms
and Layout Efficiency with 3.7 and it means agree and the
last is Entry and waiting area with 3.5, interpreted as
moderately agree.
3. Possible outcomes as to its:
Income generation
The possible effect as to the income generation are
Ideas of catering services will be distributed with 4.8 and
interpreted as strongly agree next is small business will
emerged within the vicinity with 4.7 and it means
strongly agree, next is creates jobs and is interpreted as
strongly agree and the last is creates transportation
routes within the vicinity with 3.5 and interpreted as
agree.
It implies that the catering services will creates
job among its employees added to this will creates line or
area of transportation and the emergence of small business
around the establishments offering different products.
43

44. Competition
The possible competition will be possible
competition will emerged with 4.9, next is competing with
other restaurants with 4.8 and it means strongly agree and
the last increasing number of small catering services in
every three barangay also strongly agree with 4.5 as
weighted mean.
Based on findings, there will be significant
competitors that will emerged on the catering services most
especially when they see that their business is booming ,
others will try to compete on them.
Conclusions
On the light of the findings of the study,
researchers concluded the following:
1. Market research plays an important role in the catering
business it is the kind of study that the perspective
businessmen should studied they should started the
population of the location, to see if there is a demand
and their capacity to seek catering service,because
present lifestyles have also given way to increased
demand for catered food service.
2. Menu management is an ongoing task; menus should be
reviewed and changed regularly when pricing a meal it is
necessary to determine the quantity of each ingredient,
44

45. the cost per unit of that ingredient and the cost per
meal/cover.
3. The designs of the facilities that support the catering
operation are vital. A well design catering venue will
incorporate a work/service area that facilitates maximum
efficiency thus keeping wages, power, energy and wastage
to a minimum.
Recommendations
1. The researchers recommended that those who want to put
a business like the catering business a superb planner
and manager as well is needed they need to be
extremely organized, yet flexible enough to be able to
deal with last minute changes.
2. The researchers recommended offering signature dishes
and house specialties as customers broaden their
culinary experience.
3. The researchers recommended that the caterers today
have to be adept not only in satisfying the taste buds
but also excel in food preparation
4. The researchers recommended that a caterer does not
need to undergo a special education or training to
become a successful caterer.
5. The researchers recommended starting a small business
and keeping it simple.
45

46. 46