Risk management practices and problems of MSU- Marawi City towards catering services

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

Risk 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
1.2. b. Types of ownership
1.2. b. Income levels
2. Given the above respondents what are their risk management practices considering:
2.1. Health and safety risk
2.2. Contamination risk and spoilage
2.1. Financial risk
2.2. Packaging
2.2. a. Plastic/paper

3. What problems is catering services encounter:
3.1.
3.2.
3.3.

:Catering Services.Is the business of providing foodserviceat a remote site or a site like a hotel, public house (pub)and other various locations.Contributing Factors. The term refers to the differentterms 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 differentphysical arrangement of the business in which customersfeel at ease when they are in the location.Market Research.It refers to the study of the possiblepeople who will obtain services of the catering services inthe area.Menu Composition.The term refers to the kind of foods thatwill be offered to the customer in which it will be afactor to attract them.Profile.It refers to the distinct characteristics of theowner of catering services like ages and gender in whichresearchers believe has bearing in the present study. 9 10. Chapter II REVIEW OF RELATED LITERATURE AND STUDIES This chapter presents the review of related literatureand studies which is relevant to the present study.Foreign Literature The catering business is tough, with the details ofpreparing food off-premises and on-site for hundreds ofpeople often times mind-boggling. It is not easy to caterto an event of 400 people, much more if people start to dothousands, some 60 miles from your home (what if you forgetthe sauce?). Successfully running a small catering businesstakes much more than a passion for cooking and a knack forpreparing tasty dishes. You have to be a superb planner andmanager as well. they need to be extremely organized, yetflexible enough to be able to deal with last minutechanges. You also need a strong affinity for people and akind of intuition as to what people enjoy in differentenvironmental settings. As the culinary sophistication and desire to beentertained of many people have grown, customers today arelooking 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 culinaryexperience. Others are offering family-style menu,especially for large informal functions and even corporatemeetings. Caterers today have to be adept not only in satisfyingthe taste buds but also excel in food preparation. Withthe goal of wowing the socks off the clients, many caterersgive ample focus on plate presentations, venue selection,and table decoration, among others. Some even hire artiststo improve the presentation of the food, while some go tosuch lengths as indoor pyrotechnics, confetti
guns andlaser-light shows. Others employ in-house artists tocustomize each catered event from passing platters to platepresentations. Given the intense competition, caterersnowadays are prepared to do anything to keep the customerhappy (and coming back for more). You do not need special education or training tobecome a successful caterer. Although taking some coursesat culinary institutes or vocational schools can help. Somestart out by working for one or more catering businesses toget an inside look at how the business goes. As with any business, your success will be directlyrelated to the soundness of planning and the working ofthat plan. Start small and keep it simple. Understand 11 12. exactly what your client wants, and give him what he wantsin the way of service that reflects upon the client in acomplimentary manner. Many people dream of running a successful cateringbusiness. They imagine preparing delicious food forappreciative 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 moresuccess if she has the ability to think creatively, workindependently, and network widely. Some caterers choose to specialize in a particularmenu or type of function. The business owner must ensurethe local area has a demand for this type of food. Asuccessful business owner does his home work beforepreparing the menu. This includes getting copies of menusfrom successful businesses to find out whats popular, anddeciding on the target audience, as Joyce Wineberg says inher book “The Everything Guide to Starting and Running aCatering Business.” The business owner should also includehis specialties in the menu and keep a running log ofideas, so he can update the menu occasionally, she adds –offering seasonal choices like cold soup in summer, forinstance, is key to success. 12