Sole Proprietorship and Restaurant

1. 0 conception 1. 1 Background of the Study There ar lots of sightly eating places with expensive food that get big earnings but theyre not properly paying taxes. It eject withal cause the state or other local government to shut down a eating place completely if taxes arent paid. Other eating houses change their gross sales for good level(p) before the recession has started. Restaurants have become successful but others go spoiled because of almost problems uniform a bad location, poor visibility, no lay or maybe no foot traffic. These earth-closet affect the eating houses progress. 1. 2 Theoretical FrameworkMission To serve great food at a reasonable price The eating house is a single proprietorship it has save one owner that provides the total acquires of the ancestry. It was riged on February 13 2013. The eating place starts at 6am until 12 midnight. The promos of the eating place start at 10pm. The circuit cards are based on their fixed menu just like fast foods theyre not changing their list every day. The restaurant has 5 crew members which serve the customers every day. 1. 3 Statement of the Problem 1. 3. 1 General Problem This study tried to investigate the f executionors that affect the sales of the Dyulyus crepes and steaks.It answers the question How do these factors affect the sales of the restaurant? 1. 3. 2 precise Problem This study also tried to answer the following questions How do the employees skills affect the sales of the Dyulyus Crepes and Steaks? Can changes in climate affects the sales of Dyulyus Crepes and Steaks? How a new build competent restaurant affects the Dyulyus Crepes and Steaks? Does the weekly menu spend a detrimental effect on the sales of Dyulyus and Steaks? 1. 4 moment of the Study The ManagementThis study provides the restaurant the factors and a suggested solution for the problems of the Dyulyus Crepes and Steaks. It dissolve religious service them to improve the rate of their sal es and it gives them some ideas on how to avoid a decreasing value of sales rate. The Customer This study gives some lie withledge to the customers astir(predicate) the competition and problems that occur on the restaurant. It will provide reasons why some restaurant give some promos and use different strategies on selling their results. The Researcher Working on the search, the police detective gains some knowledge on how to strategize a single proprietorship restaurant.He becomes aware on how hard to eradicate a single proprietorship restaurant. The Future Researcher This system whoremaster help the future researcher for them to have an idea for their up overture research. It can guide them in constructing a research paper. 1. 5 Scope and limit of the Study Scopes This study focuses only on the following topics The factors that affects the sales of the restaurant The effects that this factors brings on the restaurants sales The suggested solutions on the following fact ors that gives a negative effects on the sales of the restaurant LimitationsDespite of the following scope of the study, thither are things that the study didnt include. These limitations are the following The ingredients or recipe of the restaurants menu The budget and the expense of the restaurant The solution for spoiled food 1. 6 Definition of Terms The following words are given with import for better understandings of this study Sole Proprietorship is a type of business entity that is owned and run by one individual and in which in that location is no legal distinction between the owner and the business. 2. 0 refreshen of Related Studies and belles-lettres 2. Foreign and Local Studies Foreign Studies According to the research paper of Syed Saad Andaleeb and Carolyn Con air published at November 3, 2009, the following factors affect the restaurants sales. Product gauge Because the product offering for a full service restaurant is promising to be assessed by evaluating an actual product (the meal) and by where it is delivered ( physiologic place), we decided to demote the tangibility dimension in SERVQUAL into its two aspects food quality and the somatogenic design/decor of the restaurant. The former has been discussed earlier along with reliability.From the perspective of physical design, environmental psychologists suggest that individuals react to places with two general, and opposite, forms of behavior approach or avoidance (Mehrabian and Russell, 1974). It has been suggested that in addition to the physical dimensions of a business attracting or deterring selection, the physical design of a business can also exercise the degree of success consumers attain once inside (Darley and Gilbert, 1985). This involves research on the services cape (Bitner, 1992) which is the built man-made environment and how it affects both customers and employees in the service do by.Thus, we propose that the better the physical design and appearance of the rest aurant, the great the level of customer satisfaction. Price The price of the items on the menu can also greatly influence Customers because price has the capability of attracting or puckish them (Monroe, 1989), especially since price functions as an indicator of quality (Lewis and Shoemaker, 1997). The pricing of restaurant items also varies according to the type of restaurant. If the price is high, customers are likely to hold back high quality, or it can induce a sense of being ripped off. Likewise, if the price is low, customers may question the ability of the restaurant to deliver product and service quality. Moreover, due to the competitiveness of the restaurant industry, customers are able to establish internal reference prices. When establishing prices for a restaurant, an internal reference price is defined as a price (or price scale) in subverters memory that serves as a basis for judging or comparing actual prices (Grewal et al. , 1998). This indicates that the price offering for the restaurant needs to be in accord with what the securities industry expects to pay by avoiding negative deviation (i. . when actual price is high than the expected price). We propose that the less the accordance of the actual price with expectations (negative deviation), the raze the level of customer satisfaction. Local Studies 2. 2 Foreign and Local Literature Foreign Literature According to the article of buzzle published at January 8 2013, the factor that affects a restaurants sales is the following Demand and Supply marginal and Total Utility Money and Banking Economic Growth and Development Income and art General Price Level Trade Cycles Inflation Recession stand in Rate Rate of Interest Government Regulations Local Literature 3. 0 Research Methodology 3. 1 Researched Design The researches are base from the oppugn with the owner, observation and analysis of the researcher. The info was taken from the owner and was interpret and examine by th e researcher. 3. 2 Data Gathering Procedures 3. 2. 1 Preparation The researcher talks to the owner and set a meeting date for the call into question. later on setting an interview, the researcher observes the transaction process of the restaurant and constructs some questions that can be use on the interview. 3. 2. 2 wonder with the ownerThe researcher conducts an interview with the owner. The following details are the coverage of the interview Restaurant process Mission of the restaurant Menu of the restaurant Factors affecting their sales Promos of the restaurant Strategies of the restaurant 3. 2. 3 Analyze the Study The researcher analyzes the given data from the owner and come up with the following factors which include the Price of their foods Employees skills Seasons/ clime Promos of the restaurant 4. 0 Presentation, Analysis and Interpretation of Data 4. 1 specimen Data 4. 1. 1 Restaurant Menu Cold CrepesMango Crepe60 Choco Banana Crepe60 strawberry Crepe60 War m Crepes Cheese Steak75 Beef n Mushroom75 wimp Ala King65 Ham n Cheese60 Bacon n Egg60 Sizzlers T Bone Steak99 Sirloin Steak75 Pork chop Steak75 Liempo Steak75 Savory Chicken Steak75 Hotdog w/ Egg Steak55 Tapsilog70 Sisig120 Extra Java20 Extra Gravy20 Softdrinks15 4. 1. 2 Interview What are the promos that this restaurant gives to the customers? Dyulyus Crepes and Steaks gives unlimited rice and free iced tea from 10pm to 12 midnight when you order a food from our restaurant What are the reasons that affecting the way you sell your products?The reasons are having other competent restaurants, which give a muddiness to the customers which restaurant they will choose to eat in. Another reason is the bad stand which cause a laziness to the customers to go outside and buy from a restaurant. What solutions do you implement when a new competent restaurant becomes popular? Its natural in this kind of business, so we just act natural also. We dont easily get affected and trying to be reproducible on our foods. Sometimes we are also implementing an improvement on the recipes. mesa 4. 1. 3 Sales of Having a Promo and Without February 18-22, 2013 and February 25-marchland 1, 2013Table 4. 1. 4 Sales of hiring staff March 4-8, 2013 and March11-15, 2013 4. 2 Interpretation of Data The interview shows that the bad weather, climate and inure can affect sales of the restaurant. In some way having a new competent restaurant near at the subject restaurant can also affect the sales. It just likes decreasing the chances that their products will sell. The tabularize 4. 1. 3 shows that promos can affect the sales of the restaurants. People are eternally looking for promo which gives them a higher discount. The more the discount on the restaurant the more they will avail on the restaurant. People nowadays are just being practical.The table 4. 1. 4 shows that hiring of additional employees will affects the sales of the restaurant. In a positive way this factor can summation the sales. Having many employees can contribute more in production and table service customers in a fast way. 5. 0 thick of Findings, Conclusion, and Recommendations 5. 1 Summary 5. 2 Conclusions The price is a bit expensive thats why they need to make it more affordable for students with a tight budget considering they only depend on their allowances. The students should also be able to enjoy their promos at their most convenient times and not during midnight where students have already went home.Its also wise to add some crew during peak hours to assist the waves of students coming in during their breaks. Offer menus that are applicable or enjoyable with the weather and always keep the food presentable and delicious especially if you know you have a rival restaurant. 5. 3 Recommendations Bibliography http//www. technologyevaluation. com/search/for/sample-thesis-proposal-of-hrm-students. hypertext mark-up language http//www. ehow. com/way_6170764_thesis-ideas-management-degree. html Appendices pic