PROLIFERATION OF FOOD BUSINESSES IN
CAMARINES NORTE AMIDST PANDEMIC:
BASIS FOR INTERVENTIONS
A Thesis
Presented to
The Faculty of College of Business and Public Administration
Camarines Norte State College
Daet, Camarines Norte
In Partial Fulfilment
of the Requirements for the Degree
Bachelor of Science in Hospitality Management
By
Marjolisa B. Santiago
2021
0
Objectives of the Study
The study aims to conclude the reasons affecting the proliferation of food businesses
at Daet Camarines Norte. Thus, this study is intent to know the following objectives:
1. Determine the profile of respondents in terms of:
1.1.
Age
1.2.
Sex
1.3.
Civil Status
1.4.
Highest Educational attainment
1.5.
Number of years/months of the business operation
1.6.
Type of Business
1.7.
Source of income
a. Source of income before Pandemic
b. Source of income during Pandemic
1.8.
Average Monthly income
a. Monthly income before pandemic
b. Monthly income before pandemic
2. Determine the entrepreneurial motives in terms of:
a. Personal aspect
b. Economics aspect
3. Determine the challenges that the entrepreneurs encountered in operating a business.
4. Proposed intervention for the entrepreneurs in operation during pandemic.
1
Republic of the Philippines
CAMARINES
COLLEGE
NORTE
STATE
F. Pimentel Avenue, Brgy. 2, Daet, Camarines Norte – 4600, Philippines
COLLEGE OF BUSINESS AND PUBLIC ADMINISTRATION
SURVEY QUESTIONNAIRE
Dear Respondents,
This questionnaire aims to gather information and research data for the present
study entitled “Proliferation of Food Business amidst Pandemic at Camarines Norte: Basis
for Interventions”.
In this regard, the researcher is requesting your support by answering the
questionnaire according to your honest opinion. Rest assured that all answers will be
treated with utmost confidentiality and will be used solely for the purpose of this study.
-The Researcher
Name: _____________________________________________
Address: ___________________________________________
Part 1: Profile of the Respondents
Direction: Fill in the blank with accurate information/s needed or kindly mark the box ()
with check (  ) which best corresponds to your answer.
1. Age  18-24yrs old
 25-31yrs old
 32-38 yrs old
 39-45yrs old
 46-52yrs old
 53-59 yrs old  60 yrs old and above
2. Sex
3. Civil Status
 Single
 Married
 Male
 Female
 Widow / Widower
 Legally Separated
4. Educational Attainment
 Elementary Graduate
 Elementary Level
 Vocational
 Solo Parent
 High School Graduate
 College Graduate
 High School Level
 College Level
 Others, please specify _________________
5. Number of years/months of the business operation
 0-6 months  7-11 months  1yr – 1yr & 6 months  1yr & 7 months – 2 yrs
6. Source of income
a. Source of income before pandemic (you may check more than one).
 Employment salaries  Business Investment  Government Benefits
 Others, please specify: __________________________________________
b. Source of income during pandemic (you may check more than one).
 Employment salaries  Business Investment  Government Benefits
 Others, please specify: __________________________________________
2
7. Average Monthly income (Php)
a. Monthly income before pandemic
 Php 4,999.00 and below
 Php 10,000.00 – Php 20,000.00
 Php 5,000.00 – Php 9,999.00
 Php 21,000.00 – Php 29,999.00
 Php 30,000.00–Php 39,999.00
 Php 40,000.00 – Php 49,000.00
 Php 50,000.00 and above
b. Monthly income during pandemic
 Php 4,999.00 and below
 Php 10,000.00 – Php 20,000.00
 Php 5,000.00 – Php 9,999.00
 Php 21,000.00 – Php 29,999.00
 Php 30,000.00–Php 39,999.00
 Php 40,000.00 – Php 49,000.00
 Php 50,000.00 and above
Part 2: Entrepreneurial motives in operating Food Business at Daet, Camarines
Norte
Directions: Kindly check on the box your entrepreneurial motives. You can check as many
as you want depending on your motives in operating a business.
A. Personal Aspects
Interest
To make my dream come true.
To explore another means of livelihood and be competitive.
To continue our family’s legacy and investment
To pursue my passion and the field I want to experience.
To work independently because I am the boss.
Experience
To be creative, innovative and resilient in decision-making for my business.
To choose how I will expand or develop my business.
To personally build a good image of the company to the public.
To make my business competent at the market.
To escape some company routine that is exhausting and dangerous during pandemic.
Satisfaction
To find self-worth and gratification from employees.
To develop my mental, physical and emotional capabilities amidst pandemic.
To fulfill self-satisfaction that can be derive from putting up food business.
To make significant societal change.
To serves as motivation to others.
B. Economic Aspects
I operate a business because I need to sustain our daily needs.
I operate a business to have saving for future use.
I operate a business because we need to have an additional income for our wants and
needs.
I operate a business because I lost my employment.
I operate a business because we need to avoid livelihood difficulties brought by
pandemic.
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Part 3: Challenges encountered of Food business Entrepreneurs.
Direction: Below are the challenges encountered by the entrepreneurs in their Food
Business operation during pandemic. Kindly put a check mark on the challenges you have
encountered using the following rating scale:
4-Always
3-Often
2-Sometimes
A. Business Operation
I experience irregular business operation due to lack of funds.
1-Never
4
3
2
1
4
3
2
1
C. Supply Chain
4
I encountered delay in the supplies of goods / raw materials
because of suppliers’ problem.
I experience delay in the procurement goods / raw materials
because of slow customs clearance or other regulation of the
government such as checkpoints and border shutdown.
I experience lack of supply because local suppliers or distributors
ceased or have reduced their operations.
I experience varied quality of supplies and products due to
supplier’s materials and its availability.
The prices of goods / raw materials have become too expensive.
3
2
1
I am having struggles in fixing operation hours due to continuous
changing of curfew time interval.
I slowly adapting the modern trends in operating a business.
I encounter difficulty in operation because of lack of knowledge
in business operation..
I encounter struggles in dealing the shelf-life of the products.
I encounter difficulties in marketing the products due to
competition.
I experience cutting temporarily the production due to decrease
in demand
I experience large lost because of unsold products.
B. Employee
I encounter lack of manpower.
I experience reducing the working hours of our employees.
I encounter low skilled staff.
I encounter employees who doesn’t follow safety protocols.
I experience delayed release of salary due to lack of fund.
I experience high turn-over of manpower.
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